1 lb broad noodles
1 cup raisins
3 chopped up apples (peeled and cored) I put in food processor–pulse
3/4 cup canola oil
1/2 tsp cinnamon
3/4 tsp lemon juice
3/4 cup sugar
Mix all ingredients together. Oil large pan and pour mixture in. Bake about 1 hour at 350. Making a thinner kugel (separate into two small pans instead of one large) will make very crispy kugel.
The marinating of the bird, combined with the layering of citrus and anise flavors and high-heat cooking, produces an amazing alchemy that transforms the humble bird into a thing of beauty and real flavor. Try it yourself!
- 1/3 cup anise-flavored liqueur (Pernod, Sambuca, Ouzo or Arak will work)
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons grainy mustard
- 3 tablespoons light brown sugar
- 1/2 tablespoon kosher salt
- 1/2-1 teaspoon freshly ground black pepper
- One 3-pound organic or free-range chicken divided into 8 pieces
- 2 medium fennel bulbs, trimmed, cut in half lengthwise and then again into quarters (16 pieces total)— 1 fennel and 1 leek are delicious too!
- 4 clementines, unpeeled, sliced horizontally into 1/4-inch wheels
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fennel seeds, lightly crushed
- Chopped fresh parsley for garnish
1. In a large mixing bowl, whisk together liqueur, olive oil, citrus juices, mustard, brown sugar, salt and pepper. Add chicken, fennel, clementine slices, thyme and fennel seed. Turn several times to coat. Cover and marinate in fridge, ideally for several hours or overnight.
2. Preheat oven to 475 degrees. Transfer all ingredients, including marinade, into a large roasting pan. Chicken should be skin side up. Place in oven and roast until skin is browned and chicken is cooked through, about 45 minutes. Remove from oven; lift chicken, fennel and clementines from pan and arrange on the serving plate. Cover with foil to keep warm.
3. Put remaining cooking liquid into a small saucepan; bring to a boil over medium-high heat, and then simmer for about 5 minutes until sauce is reduced. Remove foil from platter and top with heated sauce. Garnish with parsley and serve.
4 chicken thighs ( or equivalent in breasts)
1 cup white rice (I will try brown)
1 1/2 c chicken broth
2 TBLE olive oil
1/2 onion diced
4 cloves garlic, minced
1/2 cup (at least, I would use more) fresh chopped cilantro
1 can black beans drained (equivalent dry, soaked and cooked until just tender even better)
salt and pepper to taste
- Season both sides of chicken with salt and pepper– can add other spices as well
- In large skillet, add oil and place chicken skin side down for about 5 minutes or until skin is golden brown. Flip chicken and cook for another 3 minutes
- Take the chicken out and add the onions and cook until translucent.
- Add the rice, stir to coat in the oil and onions and toast for three minutes.
- Add the garlic and then pour in chicken stock and place chicken on top of rice.
- Bring to boil and then cover and simmer for 25-30 minutes or until rice is cooked.
- Once cooked, take the chicken out and add in the cilantro, black beans and lime juice. Mix until well-incorporated.
- Serve chicken over rice and can garnish with more cilantro.
First cut deep slits on both sides of the meat.
Cover both sides with a little olive oil.
Rub in fresh garlic and chopped ginger and a bit of chili powder and pepper
Marinade meat in a combination of the following: soy sauce, rice vinegar, balsamic vinegar.
Marinate overnight. Good to turn at least once.