Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Ingredients

1-2 tablespoons vegetable oil
1 medium yellow onion, chopped
1 medium carrot, peeled and chopped
2 ribs of celery, chopped
¼ cup fresh parsley, chopped
¼ cup fresh thyme, chopped
¼ cup fresh rosemary, chopped
Salt/pepper
1 cup chicken broth
1 tablespoon cornstarch
2 cups of chicken meat, precooked and shredded or cut into chunks
Puff pastry

Directions

Pre-heat oven to 350°F. Heat the oil in a large sauté pan on medium high heat, cook onions until slightly cooked or translucent, about 3 to 4 minutes. Add carrots and celery, and sauté another 3 to 4 minutes. Add fresh herbs, season with salt and pepper, and add chicken broth. Take a little bit of the hot broth and whisk it together with the cornstarch to make a paste, add to the mix once it is boiling and stir until thick. Add turkey to the mixture and turn heat to low and simmer, about 15 minutes. Take off burner, and fill small ramekins half way with the mixture. Place a small square or circle of the puff pastry over the top of each ramekin and bake for about 15 minutes or until pastry is golden brown.

Dough-Chinese Steamed Buns

Ingredients

1 tablespoon active dry yeast
1 teaspoon white sugar
¹/₄ cup all-purpose flour
¹/₄ cup water
¹/₂ cup warm water
1¹/₂ cups all-purpose flour
¹/₄ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
¹/₂ teaspoon baking powder

Directions

1. Mix together yeast, 1 teaspoon sugar, ¹/₄ cup flour, and ¹/₄ cup warm water. Allow to stand for 30 minutes.

2. Mix ini ¹/₂ cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2¹/₂ to 3 hours.

3. Punch down dough, and spread out on a floured board. Sprinlke baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Ginger Shitake Chicken

Ingredients

^1/₂ pound cooked chicken thighs (boneless, skinless) shredded and chopped
1 cup Shitake mushrooms, chopped
2 teaspoons ginger, chopped fine
2 teaspoons garlic, chopped fine
¹/₄ cup scallions, sliced thin
1 tablespoon dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon brown sugar
¹/₄ cup soy sauce
¹/₄ cup water
1 tablespoon corn starch
1 recipe Chinese Steamed Buns

Directions

1. In a medium sauce pan heat all mix chicken ingredients and bring to a boil until thick.

2. Prepare dough for Chinese Steamed Buns.

3. Shape dough into balls. Roll each out into a circle (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.

4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. .Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.

5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of  buns until all are cooked.

Ingredients

1 large chicken breast, sliced thin
Salt
Cracked black pepper
¹/₂ tablespoon lemon zest
¹/₂ cup lemon juice
1 cup cherry tomatoes, halved
2 cups romaine lettuce torn into bite size pieces
¹/₂ cup calamata olives
¹/₂ cup feta, crumbled
¹/₂ cup fresh parsley leaves
¹/₂ cup olive oil
Juice of 2 lemons (for dressing)
Salt and pepper

Directions

Pre-heat oven to 375°F. Season the chicken sliced with salt and pepper. Mix together the chicken the lemon zest and the lemon juice in a bowl. Cook the chicken for about 10 minutes or until the chicken is cooked through. Mix together tomaotes, lettuce, olives, feta and parsley. Sprinkle with salt and pepper. Drizzle olive oil and lemon juice over the salad, toss chicken in and serve.

Ingredients

2 chicken breasts cut into thin strips
Salt & Pepper
¹/₄ cup rice wine vinegar
¹/₄ cup tamari
3-4 baby bok choy heads, leaves
4 shitake mushrooms, chopped
1 tablespoon ginger, chopped fine
3 cloves garlic, chopped fine
1 tablespoon fresh Thai basil leaves, chopped

Direction

Pre-heat oven to 350°F degrees. In a large bowl mix together all ingredients until well mixed. Place in 2-3 foil packs and bake for about 15 minutes.

Folding packets: Take a large sheet of parchment or aluminum foil and place goods in the middle, fold making sure none of the liquid can escape. Place on a baking sheet in case drips happen.

Ingredients

6 chicken thighs, boneless skinless
Salt
Pepper
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 orange pepper, sliced thin
1 red onion, halved and sliced thin
¹/₂ cup freshly made pesto (recipe follows)

Directions

Pre-heat oven to 350°F. Season the chicken with salt and pepper. Place the chicken on a large baking sheet, place the pepper and onion sliced all over the baking sheet as well. Place in the oven and bake for about 25-30 minutes or until the chicken is tender. In the meantime make the pesto and when the chicken comes out of the oven toss the mixture with the pesto and serve immediately.

Pesto Sauce (Light)

Makes 1 cup

Ingredients

1 cup basil leaves
2 cloves garlic
1 teaspoon salt
1 teaspoon lemon zest
¹/₄ cup olive oil
¹/₄ cup water

Directions

Mix the ingredients up in a blender until smooth.

Ingredients

Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2 boneless and skinless chicken thighs
2 large apples, peeled and cut into ¹/₂ inch pieces
2 large parsnips, peeled and chopped small
3 fresh curry leaves
1 tablespoon curry powder
¹/₂ cup red lentils
2 cups chicken broth
Salt and pepper
¹/₂ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish

Directions

In a large stew pan with heavy bottom, over medium high heat, add olive oil. Saute onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to saute. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 20 minutes. Add raisins, and simmer for another 10 minutes.

Garnish with a curry dusted apple wedge.

Ingredients

6-12 pieces of chicken (wings, legs, boneless thighs and boneless breasts)
Salt & pepper
1 cup buttermilk
Zest and juice of one lemon
2 tablespoons herbs of Provence
1 tablespoon fresh thyme leaves
½ tablespoon fresh marjoram leaves
½ tablespoon fresh savory, chopped
1 tablespoon fresh basil, chopped fine
1 tablespoon lavender flowers
½ tablespoon fennel seeds, crushed
1½ cups panko bread crumbs
½ cup whole-wheat flour
3 eggs beaten
Lemon Olive Tapenade (recipe follows)

Directions

Season the chicken with salt and pepper and place it in a large bowl. Add the buttermilk, lemon zest and dried herbs de Provence. Allow to marinate for at least 8 hours. Drain and pat dry. Pre-heat oven to 400°F. In a large bowl mix together the fresh herbs, breadcrumbs and the whole wheat flour. Season with about 1 teaspoon black pepper and 1 teaspoon of salt and mix well. Coat with the beaten egg and then cover in the panko bread crumb herb mixture until well coated and evenly coated. Lay on a large baking tray and place in the oven for about 20-25 minutes, making sure to turn once. Drizzle some Lemon Olive Tapenade over the top.

Lemon Olive Tapenade

Makes 1½ cups

Ingredients

1 cup black olives, pitted and chopped
1 teaspoon lemon zest
2 tablespoon lemon juice
¼ cup olive oil
½ teaspoon salt

Directions

Mix together all ingredients and let stand at least five minutes before serving.

Ingredients

1½ pounds of chicken breast, cut into strips and pounded thin
Wooden skewers, pre-soaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
½ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
¼ cup fresh cilantro, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
¼ cup coconut milk
1 tablespoon sambal
Peanut Sauce (recipe follows)
Spicy Sambal (recipe follows)

Directions

Mix the ginger, garlic, onion, herbs, limes juice and zest, coconut milk and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Peanut Sauce & Spicy Sambal.

Peanut Sauce

Makes 1½ cup

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
1-2 tablespoons spicy sambal (chili paste)
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Spicy Sambal

Makes 1½ cups

Ingredients

Grapeseed oil or vegetable oil
6 red chilies, chopped fine
8 cloves of garlic, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
1 cup tomatoes, chopped
Zest of 1 lime
Juice of 1 lime
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon salt

Directions

In a sauté pan heat oil to a medium high heat. Sauté chillies, garlic, ginger and lemongrass bulb until all items are tender for about 5 minutes. Add tomatoes, lime zest and juice and continue to cook a minute or two. Transfer mixture to a blender and add vinegar, sugar and salt and blend until a smooth but chunky paste is formed. Season to taste with extra salt.

Ingredients

4 pounds chicken wings, each chopped into 3-4 pieces
4 tablespoons vegetable oil
1 medium onion, chopped
2 carrots, peeled and chopped
8 cloves garlic peeled and left whole
2 stalks of celery, chopped
6 sprigs fresh thyme

Directions

1. Place oven rack in lowest position and preheat oven to 500°F.

2. Combine the chicken and oil in a roasting pan or saute pan large enough to hold it in a single layer.

3. Roast for 45 minutes stirring occasionally until the chicken is nicely browned. Add the vegetables and thyme and stir well, scraping the bottom of the pan. Return the pan to the oven and roast 20 minutes.

4. Place the pan on the stove top and slowly add the water. Simmer for 30 minutes, strain into a clean pan. Boil the stock over high heat until reduced to 4 cups.

5. Strain the stock in to a shallow dish and refrigerate or freeze until the fat has congealed. Skim of and discard the fat before using.

© Recipe Property of Peter Berley