Hello Morocco! One Dish Chicken & Rice Dinner

Ingredients:

3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock
1/2 tsp salt 3 medium carrots, thickly sliced
Olive oil .5 cup thompson or sultana raisins
2 Tbsp Twisted Gourmet Hello Morocco Seasoning Blend
1 lb chicken breasts or thighs, skin on or off
Chopped fresh cilantro

Method:

Preheat oven to 350. Pat chicken dry and salt lightly. On stove top, heat oil in oven-safe dutch oven over medium-high heat, place chicken (skin side down if using chicken with skin). Cook until browned on one side, about 6-8 minutes. Transfer chicken to plate and pour off excess fat from pan. Add onions and sugar and saute until rich brown – stir often (25 minutes or so).

Add salt, ginger, garlic and Twisted Gourmet Hello Morocco blend. Saute for a few moments, until the scent releases (let spices bloom). Add stock and rice, and return chicken to pan, browned side up. Cover and place in centre of oven. Set timer for 10 minutes.

After 10 minutes, add carrots and set timer for 20 minutes. Remove pot from oven. Remove chicken – add raisins to pot & cover. Shred chicken on a cutting board – remove skin & bones. Fluff rice with a fork, return the chicken to the pot and let stand covered about 5 minutes while chicken returns to heat.

Serve topped with chopped coriander.

 

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Cheechako Taco Pulled Chicken Soup

So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!

Ingredients:

2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)

1 medium onion, diced

1 large clove garlic, finely minced

1 cup celery, bite sized pieces

1 cup red pepper, bite sized pieces

1 cup yellow pepper, bite sized pieces

1 can diced tomato, no salt added

4 cups good homemade chicken stock or 1 carton no salt added chicken stock (900ml)

*1 chipotle in adobo sauce (photo below). This is optional.

1 cup sweet corn (also optional)

2 Tbsp Twisted Gourmet Cheechako Taco Blend 

1/2 cup coconut milk (more or less as desired)

1/2 cup cilantro stems & leaves

Juice of 1/2 lime

Method:

Place vegetables in the bottom of your slow cooker.

Place skinless chicken breasts on top of vegetables. Sprinkle with Twisted Gourmet Cheechako Taco Blend . Add *chipotle pepper if desired, and tomatoes and liquid from can. Pour in stock.

Set slow cooker to low heat and cook for 5-6 hours until vegetables are tender and chicken is cooked through.  Turn slow cooker to high.

Remove chicken breasts from the crock. On a plate or cutting board, shred the meat with two forks, watching carefully for small bones. Add the meat back to the slow cooker with coconut milk. Replace lid and continue to cook for another 15 minutes or so until everything is heated through again.

Add fresh lime juice and cilantro and serve with a wedge of lime. Enjoy!!

*  *I usually open this can and freeze all but what I need or store in a jar in the fridge. Sometimes I freeze individual peppers in an ice cube tray so it’s easy to pop one little chipotle into a recipe for punch.

 

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Twisted 7 Sticky Drumsticks

 

Ingredients

1/s cup honey, warmed

1 teaspoon Twisted 7 Asian Spice Blend

1 garlic clove, crushed

1 tablespoon fresh ginger, minced

1 tablespoon orange juice

1 tablespoon soy sauce (I used sodium reduced)

16 chicken drumsticks (skin on or removed as you prefer)

1 tablespoon sesame seeds

Green onions, for garnish

Method: Preheat oven to 400

Combine all ingredients except drumsticks & sesame seeds.

Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.

Serves 6-8

Twisted 7 sticky drumsticks ingredients    twisted 7 sticky drumsticks pic

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Southern Gentleman Roasted Chicken Breasts

SG chicken

Southern Gentleman Spice Blend is my top seller, and for good reason. This terrific mixture is full of flavour, complex and delicious. There are lots of ways to use Southern Gentleman, but one of my favourites follows:

Ingredients:

6 Bone in skinless chicken breasts (of course you can use boneless, skin on, chicken thighs, chicken legs, wings, a whole chicken…)

1-2 tbsp Safflower oil (I use President’s Choice Organic…any neutral flavoured oil will do)

1/4 cup Twisted Gourmet Southern Gentleman Spice Blend

 

Method 1: High tech… seriously (not!)

Preheat oven to 375

Add oil to roasting pan, casserole dish, whatever you plan to use for the chicken.

Sprinkle Southern Gentleman Spice Rub over the oil in the pan.

Mush chicken around in the oil/spice mixture ’til coated.

Turn breast side up and place in oven for 30-35 minutes or until juices run clear when poked.

Remove from oven, cover with foil for a few minutes to rest.

Bam.

You can get fancy and toss in a few wedged onions or carrots if you wish.

 

Method 2: You can also sear the chicken first on the stovetop if you wish  (this is a good method with skin ON breasts)

Heat the pan, add 1 tbsp oil to pan

Add 1-2 tbsp oil and the Twisted Gourmet Southern Gentleman spice mixture to a bowl, mush the chicken in the bowl ’til covered.

*Add chicken to pan, allowing room to turn pieces.

Sear, breast side down. let sizzle for several minutes without turning; get a nice crust on the chicken then turn it once you can easily slice a flipper under the meat.

Cover & toss it in the oven to finish for 25-30 minutes or until juices run clear.

southern gentleman roast chicken You can also use your favourite Roasted Chicken recipe with this delicious spice blend… rub it all over, and inside the cavity then roast as you ordinarily would. Perfect!

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