One-Pan Baked Paprika Chicken

with Vegetables and Herbs

September: National Chicken Month

Winner winner, chicken dinner! Life is hectic so if we can make a meal quickly, the more time for us to rest and relax after a long day. This recipe for herbed paprika-seasoned chicken is baked in one pan along with sides of vegetables for a complete dinner. We especially like the colorful combinations in this hearty dish. For National Chicken Month, try this one-pan baked paprika chicken with vegetables and herbs.

Recipe

(Adapted from Simply Recipes)

Ingredients

  • 4-6 pieces chicken thighs, trimmed of extra fat
  • salt and pepper to taste
  • 2 tablespoons Dijon mustard
  • 1 lemon, juiced
  • 2 teaspoons paprika
  • 4 tablespoons olive oil, divided use
  • 1 red onion, peeled and cut into 8 wedges
  • 1 ½ pounds baby potatoes, cut in half
  • 6-8 garlic cloves, peeled and smashed
  • ½ pint cherry tomatoes, cut in half (we used the whole pint)
  • thyme sprigs
  • parsley leaves (optional garnish)

Directions

Season the chicken thighs with salt and pepper. In a separate bowl, mix together the mustard, lemon juice, paprika and 2 tablespoons of olive oil to make a marinade. Add the chicken and coat well. Set aside.

In another bowl, combine the onions, potatoes and garlic cloves. Place these vegetables in a 9×13 inch baking pan or casserole dish. Season with salt and pepper and add the remaining 2 tablespoons of olive oil. Arrange the chicken on top of the vegetables and pour the marinade over everything.

Top with a few thyme sprigs. Bake uncovered in a preheated oven at 400 degrees F for 30 minutes. Remove from the oven and scatter the cherry tomatoes over everything. Return to the oven and bake for another 20-25 minutes or until the chicken is cooked through. Remove from the oven. Spoon the juices over the chicken and vegetables. Discard dried thyme sprigs. Garnish with additional fresh thyme sprigs and parsley flakes. Serve hot.

Notes

  • Try the traditional Hungarian recipe for paprika chicken.
  • Search our blog for more chicken recipes for National Chicken Month/National Poultry Month.

 

Apple Chicken Patties

Apple Chicken Patties

September: National Chicken Month

September-November: National Apple Months

Have a hearty breakfast (or snack) before going to school (or work) by cooking up some apple chicken patties. These tasty treats can be made the night before then heated up in the microwave for a quick bite before heading out for another busy day.

The combination of sweet apples and ground chicken are complemented with the herbs and spices for a doubly delicious dish for National Chicken and National Apple months.

Recipe

(Adapted from Emeril Lagasse on the Food Network)

Ingredients

  • 1 large apple (sweet or tart)
  • 1 pound ground chicken
  • 1-2 cloves garlic
  • salt and pepper to taste
  • 1 tablespoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • cooking oil

Directions

Peel, core and finely dice the apple. Mix in a large bowl with the ground chicken. Mince the garlic and add to the ground chicken mixture.

Apple Chicken Patties

Sprinkle salt and pepper to taste. Add the dried herbs (thyme, sage, rosemary and marjoram) and mix well. Shape into 2-inch patties. Place on waxed or parchment paper on a flat tray. Cover and refrigerate for an hour to firm up the patty mixture.

Apple Chicken Patties

Heat a little oil in a non-stick skillet. Remove the patties from the refrigerator and fry on one side until brown. Add a little more oil, if necessary, flip and brown the other side, making sure the patties are cooked through. Transfer the patties on paper towels to absorb excess grease. Yield: Approximately one dozen.

Apple Chicken Patties

Notes

  • Lean ground meat makes the patties a little dry. Mixing ground chicken with a little ground pork may make them more moist.
  • Search our blog for more recipes containing apples and chicken in observance of National Apple and Chicken months.

Moroccan Roast Chicken 

with Saffron and Rose Water

Morrocan Chicken

September:
National Chicken Month

At one of Islander’s culinary club monthly meetings, members were challenged to bring a dish made with edible flowers or floral essence. Some of the potluck items included lavender scones, lavender lemon bars, blueberry pie with rose petals and a salad with sunflower seeds. In addition to bringing Maui lavender-mint iced tea, Islander shared a Moroccan chicken dish made with saffron and rose water. Other ingredients in this recipe include honey, cinnamon, hazelnuts, lemon and ginger, making the medley of flavors an exotic yet delicious combination. No wonder it was the members’ favorite flower-themed food! Make Moroccan roast chicken and savor the floral flavors during National Chicken Month.

Recipe

(Adapted from Epicurious)

  • 1 large chicken, cut up into thighs, breasts, etc. (we used 12 chicken legs)
  • generous pinch of saffron
  • 1 large onion, chopped
  • ¼ cup olive oil
  • 1 teaspoon ground ginger (we used freshly grated ginger)
  • 1 teaspoon ground cinnamon
  • 1 lemon, juiced
  • ¼ cup cold water
  • 2 teaspoons coarse sea salt
  • 1 teaspoon black pepper, freshly ground
  • ¾ cup hazelnuts, unskinned and toasted
  • 4 tablespoons honey
  • 2 tablespoons rose water (not extract or essence)
  • 2 stalks green onion, chopped (optional garnish)

Directions

In a large bowl, combine the saffron, chopped onion, olive oil, ginger, cinnamon, lemon juice, water, salt and pepper.

Moroccan Chicken

Add the chicken pieces and coat well. Arrange them in a large baking dish. Cover. Marinate overnight in the refrigerator. Remove from the refrigerator, uncover and bake in a preheated oven at 375 degrees F for 45 minutes or until the chicken is no longer pink inside.

Moroccan Chicken

Meanwhile, toast the hazelnuts by stirring them in a skillet over medium-low heat, being careful not to burn them. Let cool then coarsely chop them. Place the nuts in a small bowl. Mix with honey and rose water to make a thick glaze.

Moroccan Chicken

Remove the chicken from the oven and spread the glaze over each piece. Return to the oven and bake for another 10 minutes. Remove from the oven and spoon some of the pan juices over the chicken. Transfer to a serving platter. Garnish with chopped green onion. Serve hot with rice or couscous.

Moroccan Chicken

Notes

  • Thanks to Lisa L. for giving us a little jar of saffron as a souvenir from her visits to Spain and Morocco. Saffron is the world’s most expensive spice because it takes between 70,000-250,000 flowers to make just one. The stigmas of the flower must be individually and painstakingly handpicked when in full bloom during the autumn season before drying them.
  • Rose water is not the same as rose extract/essence. The latter is derived from floral oils and is sometimes steeped in alcohol that makes the flavor taste more concentrated. Rose water is lighter and is made by distilling rose petals in water.
  • Search our blog for more chicken recipes.

Baked Teriyaki Chicken

Baked Teriyaki Chicken

September: National Chicken Month

Islander and her college roommate, Monica C., from Taiwan used to cook together when the cafeteria was closed during the university holidays. With limited resources in the dorm kitchen, they could only make simple meals. Baked teriyaki chicken was their “go-to dish” as it was delicious to eat with the plain white rice that was cooked in their shared steamer—and it was easy to prepare for inexperienced chefs!

Several years have passed since graduation but Islander still bakes teriyaki chicken when she is lazy or tired but hungry for something substantial (and nostalgic). The source of the recipe is not known but it reminds Islander of her college cooking days with her roommate with whom she still keeps in touch.

 For National Chicken Month, make mealtime memorable with baked teriyaki chicken.

Recipe

Ingredients

  • 6-8 chicken thighs
  • ½ cup pineapple juice
  • 2 tablespoons corn starch
  • ½ cup sugar
  • 1 clove garlic, crushed
  • ½ teaspoon black pepper
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 1-inch piece of ginger, crushed
  • sesame seeds
  • green onion, chopped (optional garnish)

Directions

In a foil-lined pan, arrange the chicken thighs. In a saucepan, combine the pineapple juice, corn starch, sugar, garlic, black pepper, soy suace, vinegar and ginger. Whisk until mixed well. Stir over medium high heat until thickened.

Baked Teriyaki Chicken

Pour the sauce over the chicken. Sprinkle with sesame seeds. Bake in a preheated oven at 400 degrees F for 45 minutes. Remove from the oven, reserving some of the sauce to serve with the chicken. Garnish with green onions.

Baked Teriyaki Chicken

Notes

  • When Islander and Monica C. did not have access to a stove top (like when other dorm residents were using it), they improvised and just microwaved the teriyaki sauce ingredients until thickened (about 3-5 minutes) then poured it over the chicken before baking.
  • Search our blog for other chicken recipes.

Honey Orange Glazed Chicken

Honey Orange Glazed Chicken

September:
National Honey Month and National Poultry/Chicken Month

Make a boring baked chicken better by glazing it with a “finger-licking good” honey-orange sauce. This is an extremely easy recipe that we used as newlyweds with limited culinary skills and kitchen tools. We still make this main dish when we do not have much energy to prepare an elaborate meal. Have some Honey Orange Glazed Chicken during National Honey Month and National Poultry/Chicken Month.

Recipe

(Adapted from Tasty Bird)

Ingredients

  • 2 chicken leg quarters, 4 thighs or 4 wings
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • ¾ teaspoon dry mustard
  • 1 tablespoon soy sauce
  • ¼ cup honey
  • ¼ cup orange juice
  • thinly sliced oranges (optional)

Directions

Wash and pat dry the chicken parts. Season with salt and pepper. Place on a lightly foil-lined shallow baking pan, skin side up. Bake at 400 degrees F in a preheated oven or until partially cooked through and the skin is browned (about 20-30 minutes). Drain any juices. Meanwhile, make the honey orange glaze. In a small bowl, combine the cornstarch, mustard, soy sauce, honey and orange juice. Mix until well combined.

Honey Orange Glazed Chicken

Pour the glaze over the chicken. Continue baking for another 10 minutes until the glaze has thickened. Bake for another 10 minutes, spooning the glaze over the chicken. Remove from the oven. Garnish with a thin twist of an orange slice (optional) and serve hot.

Honey Orange Glazed Chicken

Marsala Chicken

Marsala Chicken

September: National Chicken Month

Islander was gifted with an apron that stated: “I like to cook with wine! (Sometimes I even add it to the food.)” Ironically, she does not like to drink wine but she sure likes to cook with it! So when she was gifted with a sweet Italian wine, Marsala, she tried it in a tiramisu recipe and loved it! When she ran out of Marsala, Highlander went to buy another bottle for her. On the back of the Gran Chef brand was the recipe for Marsala chicken. It is surprisingly simple to cook and features the full flavor of the wine. Anyone who likes to cook with wine (and sometimes add it to their food) really ought to try and make Marsala chicken for National Chicken Month.

Marsala Chicken

Recipe

(Adapted from Gran Chef)

Ingredients

  • 2 chicken breasts/cutlets, thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ – 1 cup mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup heavy whipping cream
  • cooked fettucine, spaghetti or other pasta

Directions

Brown both sides of the chicken breasts in olive oil until cooked through. Season with salt and pepper. Saute the onion, garlic and mushrooms for about a minute. Stir in the Marsala wine and let it simmer for another minute.

Marsala Chicken

Add the cream and cook for 2-3 minutes. Place the chicken on top of the cooked pasta. Spoon the mushroom sauce over the chicken. Garnish with Italian parsley (optional).

Marsala Chicken

Notes

  • Some versions of this Marsala chicken recipe call for dredging the cutlets in seasoned flour. After they are fried in olive oil, the cutlets are set aside and the other ingredients are added to the same pan to make a gravy.
  • For something similar, check out our Champagne chicken recipe that we posted on National Champagne Day (December 31) to celebrate New Year’s Eve.
  • More Marsala may be used in tiramisu! See our blog recipe for tiramisu in October, which is National Dessert Month.
  • Thanks to Olga W. for the apron that inspired this post. And thanks to Lisa L. for our first bottle of Marsala wine that she sent from Sicily, Italy.

Kung Pao Chicken

Kung Pao Chicken

September: National Chicken Month

Highlander frequently orders kung pao chicken whenever we eat at a Chinese restaurant. But he finds that some are chintzy on the chicken and the nuts are almost non-existent. He prefers this classic Szechuan dish to be meaty, nutty, spicy and saucy instead of  the “very veggie-fied” versions serve at some of the Chinese restaurants. Highlander also likes the cashew chicken stir-fry from Islander’s Daddy, so based on his recipe she now cooks kung pao chicken for her hubby with his request for more substantial ingredients in mind. Below is our basic home-style kung pao chicken recipe in observance of National Chicken Month.

Recipe

(Inspired by Daddy)

For the chicken marinade

  • 2 chicken breasts
  • 1 tablespoon soy sauce
  • 1 teaspoon sherry or Shaoxing wine
  • ½ teaspoon oyster sauce
  • ½ teaspoon sesame oil
  • 1 teaspoon corn starch
  • vegetable or hot chili oil

Directions

Cut the chicken into bite-sized pieces. In a mixing bowl, combine the soy sauce, sherry, oyster sauce and sesame oil. Mix in the corn starch until smooth. Add the chicken pieces and marinate for 30 minutes. Heat a little oil in a wok or skillet. Brown the chicken and cook ¾ way through. Set aside and keep warm. Prepare the sauce.

Kung Pao Chicken

For the sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 6 tablespoons sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch

For the stir-fry

  • 6-8 dried chili peppers
  • 2 cloves garlic, minced
  • 2 stalks green onions, diced to ¼ inch
  • ½ cup peanuts, roasted and unsalted
  • vegetable or hot chili oil

Directions

In the same wok or skillet, add a little vegetable oil, if necessary, and stir-fry the dried chili peppers, minced garlic and ¾ of the green onions for a minute.

Kung Pao Chicken

Add the chicken and heat until fully cooked. Pour in the sauce and stir until thickened. Mix in the nuts. Sprinkle the remaining green onions on top. Transfer to a platter and serve hot with rice.

Kung Pao Chicken

Notes

  • Traditionally, Szechuan peppercorns are stir-fried into the dish to add a distinctive aroma and authentic spicy flavor to the kung pao chicken. This may be hard to find in American markets because of a nearly 40-year import ban on the peppers. To add more heat to this recipe, use hot chili oil instead of the peppercorns to saute the chicken and other ingredients.
  • If you like nuts in Chinese stir-fry dishes, try our cashew chicken recipe posted on November 22 (National Cashew Day).