Poultry Recipes

Chicken Kale Salad with Papaya Recipe

Chicken Kale Salad with Papaya

08.06.14 by Jackie

My initial plan was to make a sweet and salty, spicy and bitter Vietnamese-style salad using green papaya and the chicken leftovers from yesterday. It turns out I didn't pay attention at the market and bought a very ripe papaya, so I opted for a completely different dish with kale and pesto walnut vinaigrette. 

It wasn't what I envisioned from the beginning but I ended up with the flavors I wanted for this salad: sweet and salty and spicy and bitter. I'll probably do it again. This is one result of many experiments that turned out successfully!


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Simple Chicken Noodle Soup Recipe Recipe

Simple Chicken Noodle Soup Recipe

08.05.14 by Jackie

My husband Lulu has gone on a business trip again for the week, so I don't cook as much while he's out of town. I simply boiled a whole chicken, nothing really fancy. 

Since a whole chicken was way too much for Aria and me, I cut part of the chicken into small pieces, added a few rice noodles, carrots, mushrooms and some snow peas. Nothing more, nothing less. I like the unpretentious and elementary feel of this dish. Baby Aria enjoyed it too. 

I'll keep the leftovers and make chicken salad tomorrow.


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Methi Chicken Curry Recipe Recipe

Methi Chicken Curry Recipe

07.29.14 by Jackie

I learned this recipe from my husband Lulu's aunt Huma. I call her Huma Chachi because she's Lulu's father's sister-in-law. She's an amazing cook and can put on the most wonderful feast in the twinkling of an eye.

Recently, Huma Chachi prepared chicken methi. It's an Indian chicken curry made with dried fenugreek leaves. Baby Aria loved it so much, I replicated the same recipe days later. It's best served with steamed basmati rice. 


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Lavender Grilled Chicken Recipe Recipe

Lavender Grilled Chicken Recipe

06.03.14 by Jackie

We recently threw a barbecue dinner, and as I mentioned in last week's video, we grow all sorts of lavender. I made a marinade for chicken legs with lavender honey, lemon juice, herbes de Provence, dry sherry, garlic and soy sauce and used half of it for the glaze. 

The glaze was thickened with tapioca starch; I used it as soon as the grill marks were visible on the chicken. I reinforced the lavender flavor with soaked sprigs of lavender. If you don't have fresh lavender, fresh rosemary would work fine too.


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