Chicken and Egg - Janice Cole [64]
Add the remaining tablespoon of oil to the wok and heat. Add the broccoli, onion, and bell pepper and cook for 2 to 3 minutes or until the vegetables are just beginning to soften. Move the vegetables to the edge of the pan to create a well in the center. Add the garlic and ginger to the center and top with the mushrooms. Stir-fry briefly, about 10 seconds, before combining with the rest of the vegetables in the wok. Stir-fry for 1 minute or until the vegetables are crisp-tender.
Return the chicken to the wok, add the sauce, and bring to a boil, stirring to coat everything. Stir in the cilantro. Sprinkle with the tablespoon of sesame seeds, and serve with the coconut rice.
SERVES 4
RICE
1 cup jasmine rice
One 14-ounce can coconut milk
¼ cup water
¾ teaspoon kosher salt
1 cup frozen edamame, baby peas, or lima beans
SAUCE
¼ cup plus 2 tablespoons hoisin sauce
¼ cup plus 2 tablespoons orange juice
1 tablespoon sesame seeds
2 tablespoons soy sauce
½ teaspoon dark sesame oil
¼ teaspoon Asian hot chili sauce
2 tablespoons canola oil
1 pound chicken breast tenders, cut into 1-inch pieces
2 cups cut-up broccoli (1 ½-inch pieces)
1 large onion, cut into ¾-inch wedges
1 red bell pepper, cut into 1-inch pieces
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 cups sliced mushrooms
¼ cup coarsely chopped fresh cilantro
1 tablespoon sesame seeds
Walnut-Pesto Chicken Breasts
This pesto was originally developed for pasta, but I’ve found that its unique flavor also blends well with chicken, so I use it often. Lemon and arugula lend the pesto a tangy note. Don’t be put off by the small amount of anchovy paste. It takes the place of salt and lifts the flavors of the other ingredients; once you’ve mixed it in, you won’t know it’s there.
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Preheat the oven to 400°F. Line a small, rimmed baking sheet with foil. Drop the garlic into a food processor with the motor running and process until finely chopped. Add the arugula and basil and pulse until finely chopped. Add the walnuts and pulse until finely chopped. Add the lemon juice, anchovy paste, and pepper. With the processor running, slowly pour in 2 tablespoons of the olive oil. Stir in the cheese.
Slip your fingers under the skin of each chicken breast to create a pocket. Spread 2 tablespoons of the pesto under the skin of each breast. Secure the skin with toothpicks.
Heat a large nonstick skillet over medium-high heat and heat the remaining tablespoon of olive oil. Add the breasts, skin-side down, and cook for 3 to 5 minutes or until browned. Transfer, skin-side up, to the baking sheet.
Bake the chicken for 15 minutes or until no longer pink in the center. Remove the toothpicks before serving.
NOTES
When purchasing the chicken for this dish, look for breasts that are well covered with skin, without any tears. It will make it easier to stuff the pesto mixture under the skin.
The chicken breasts can be stuffed with the pesto, covered, and refrigerated for up to 4 hours before baking.
SERVES 4
1 garlic clove
1 ½ cups packed baby arugula or spinach
¼ cup packed fresh basil leaves
1⁄3 cup chopped walnuts
1 ½ teaspoons fresh lemon juice
1 ½ teaspoons anchovy paste
1⁄8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
¼ cup shredded Parmigiano-Reggiano cheese
4 bone-in, skin-on chicken breast halves (about 3 pounds; see Note)
Pot-Roasted Chicken with Lemon and Olives
Use a heavy soup pot or Dutch oven that can go from the stove top to the oven for this homey dish. Browning the chicken on top of the stove and baking it in the same pot not only saves dishes but also concentrates the flavors, adding depth to the dish. The browned and roasted lemon lends a piquant taste to the chicken. Both Kalamata and green olives are added halfway through roasting, not at the beginning, so they don’t become bitter. The mouth-puckering pan juices that remain after roasting are only for true lemon lovers, who enjoy them immensely.
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Preheat the oven to 425°F. Sprinkle the chicken