Poultry Recipes

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Cranberry Chicken Recipe Recipe

Cranberry Chicken Recipe

11.13.13 by Jackie

I usually use lemon juice as a meat tenderizer; the acidity from the citrus is perfect for softening meat and getting it extra tender. For Thanksgiving, I wanted to try something different, so I tested a new chicken recipe by substituting cranberry juice for the lemon juice. I wanted to make sure the skin was nice and crispy, so I pan-fried the chicken first, then completed cooking in the oven.  

I still don't have a final count on the number of meat eaters attending our Thanksgiving. I know for sure we'll have many vegetarian side dishes and appetizers to please my husband Lulu, Daddy and the girls, but I'm still wondering if I'll roast an entire turkey or two chickens. This recipe will work for either bird, so I’m covered either way. And so are you!


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Moroccan-inspired Chicken Recipe Recipe

I'm spending some family time in France this month. At the end of this week, I'm going to be cooking for my sister's family while Aria gets to spend some time with her cousins. This is the chicken recipe I'm planning to prepare for our dinner meal. The chicken is flavored with preserved lemons, dried apricots, fennel and harissa. The process is much the same as for my tandoori chicken recipe, but with North African flavors.  There is a large North African community in France, and as a child I enjoyed many similar wonderful dishes. I've learned a lot about the flavors from the region and have savored many spectacular dishes from its culture. 

The dish incorporates lots of sweet flavors, as is common in North African cuisine. I'll serve this on a bed of semolina with a fennel salad. I hope they'll like it!


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Cherry Roasted Chicken Recipe Recipe

Cherry Roasted Chicken Recipe

08.08.13 by Jackie

The cherries from the farmers' market this week weren't very sweet, so I used them in a savory dish and paired them with my specialty, rotisserie chicken. I marinated the poultry overnight in a flavorful, buttery mixture and roasted the meat the following day. Once the chicken was fully cooked, I used the pan drippings and poached the pitted cherries until softened. 

This method is my way to make good use of fruit that can't be eaten as is or in dessert. Next time you're a bit disappointed with the groceries you bring home, think twice before wasting them; there's almost always a clever way to turn an item into a delicious dish and no one will ever suspect the reason you decided to go this route!


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Polenta Medallions with Turkey Recipe

Polenta Medallions with Turkey

06.19.13 by Jackie

Here's a gluten-free dish that won't leave you missing bread or pasta. I pan-fried pre-cooked basil and herb polenta medallions, then topped them with caramelized onions, turkey, eggplant and a small piece of goat cheese. I tied the dish together with tomato consommé and crunchy, coarsely chopped pistachios and 

Ground turkey can taste a little bland so I upped the flavors with Mesquite seasoning, oregano, tomato paste, dry white wine and eggplant. I turned the eggplant into a garlicky sauce and cooked the browned turkey bits. The result is a hearty and rustic turkey ragu. To balance the spices from the turkey, I paired it with a tomato consommé. It provided a nice contrast in flavor, texture and color, but you could always add a drizzle of lime juice instead, if you prefer.


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Red Wine Braised Duck Leg Recipe Recipe

Whenever I prepare duck meat, I try to add a lot of spices to attenuate the strong gamey flavor. The spice mixture I used in this recipe is a combination of dried red chilies, fresh oregano, cumin seeds, a cinnamon stick, star anise and fried onion paste. A little red wine vinegar brings these flavors together and also helps to tenderize the meat.

I seared the duck legs and then braised them in a red wine reduction and chicken stock liquid. The duck cooked slowly for a couple of hours until it almost fell off the bone. Don't be intimated by the amount of chiles in the recipe because once cooked, the meat is going to be extra flavorful and not overly spicy. 

Stay tuned tomorrow to see what I did with the leftover duck meat and the spicy gravy. 


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