Roasted Chicken with a Herbes de Provence Stuffing

Originally I was going to make Roasted Chicken with Za'atar Stuffing from Avec Erci by Eric Ripert. Well this round I definitely did not plan very well, because I didn't have any za’atar spice in the spice cabinet. It was either that or purchase sumac and mix together za’atar spice myself. I just wasn't having any luck. So there was only one thing to do, make a replacement - so I did. I replaced the za’atar spice with herbes de Provence.

I followed Eric Ripert's recipe exactly except for the change with the spice. Above you will see I de-strung the bird. and you can see the beautiful stuffing. I used a hearty french bread to stuff the bird. The garlic was wonderful roasted at the bottom the pan. It was so aromatic.

Roasting birds is so easy and fast. This recipe is just as easy, whether you use za’atar spice or herbes de Provence.

Eric Ripert says "Every cook should know how to roast a chicken properly. The process is one of the most basic recipes and a good, roast chicken is one of my favorite things to cook and eat."

Chickens are always in season.

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Mummies and Egyptian Chicken

Blondie made the song "Walk Like an Egyptian" a hit in the 1980s. I did not become interested in Egypt and Mummies until the movie "The Mummy" came out, with Brendan Fraser and Rachel Weisz. The Book of the Dead was very intriguing, and in fact still is. Though all that action, adventure, fun and intrigue the only thing we didn't see them do is eat. This is the perfect meal to eat while watching the Mummy Trilogy.

The Mummy (1999 film) (Photo credit: Wikipedia)

Settle down to the movie with some Egyptian chicken fresh from the oven with some Tahini sauce and a side of potatoes and onions. 

Egyptian Roast Chicken with Potatoes and Onions

This recipe is based off a recipe at foodofegypt.com. 

Cut up into small pieces the same size

3  medium Idaho potatoes potatoes

1 white onion

Place in a 15 x 10 x 2 inch pan.

Preheat oven to 425 F

Season with salt, pepper, dried basil, fresh parsley, dried rosemary and hot pepper flakes.

Place 5 chicken breasts upon the mixture and the season with the same mixture.

Add 1 1/4 cups water to mixture at side as not to disturb the spices.

Place chicken in oven and cook for 45 minutes frequently or until done. 

Here is the chicken right out of the oven.

Now for the Tahini Sauce or Yogurt Cucumber Dip.

You need 2 cups Greek yogurt

1 garlic clove, grated

1 cucumber, peeled and grated

Mix all together.

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Chicken Teriyaki

Chicken teriyaki has always been a favorite in my home. We've had Kikkoman Teryaki Marinade where we have marinaded the chicken in the marinade from the supermarket. I believe I made another teriyaki recipe from someone else online. Now I have this recipe, which is old which I do not even know where it originally came from. Almost all these Asian recipes do seem to have one thing in common - Sherry.

This recipe, just to let you know is written for the broiler, but you, of course, may obviously, also cook it on the grill. It is considered a very might summer recipe, excellent to be served with salad, perfect for Memorial Day Weekend!

For this recipe you will need:
a whole chicken, cut into pieces, or 2 and a half or 3 lbs chicken breasts, thighs, drumsticks, or whatever you like
1/2 cup soy sauce
1/4 cup sherry
1 tablespoon granulated sugar
1 garlic glove, chopped
1 teaspoon ginger
Vegetable oil for oiling roasting pan or grill
Place the chicken pieces into a shallow pan or a marinating pan along with the other rest of the ingredients and marinate in the refrigerator for two hours or more.

I placed the chicken pieces in a shallow pan. Turn the at least once if you do put them in the pan. Place the chicken in the refrigerator while the chicken marinates.
After the two hours has passed or when you are ready to broil or grill the chicken. Oil the broiler pan or the grill with the vegetable oil. If broiling, broil the chicken 5 to 6 inches away from the broiler unit. Broil until 8 minutes on each side, basting frequently. Cook until chicken is cooked through.

Here they are fresh out of the oven.
The chicken was excellent, as the recipe was easy, but then you can always count on most marinating recipes to be easy.

I have been a little slow on my writing lately but recently I wrote an article on Comments! Comments! Where are The Comments? you may find interesting if you are a blogger.
If you enjoy Teryaki try the chicken.

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Southwestern Chicken

My boyfriend was craving southwest chicken. He is a salsa fan. He often picks up the organic salsa in the produce section when he is craving salsa and eats it with his eats his eggs. So he told me that he wanted a southwestern chicken dish. I remembered in my cookbooks that I have a Southwestern Cookbook  from Favorite Recipes published in 1989. So I decided to make....

Keam's Canyon Chicken
Makes 4 servings
4 cups tortilla chips, processed into rough coarse crumbs with a food processor or crushed in a plastic bag with a rolling pin
1 chicken, cut up into pieces (recipe calls for 3 to 3 1/2 lbs but can be as big as 4 1/2 lbs), or various chicken pieces you like
1/4 cup butter, melted
1 package (1 1/4 ounces) taco seasoning mix
2 to 3 cups shredded iceberg lettuce
1/2 cup sour cream or more
1 medium avocado if desired
1 lemon, cut into wedges
Salsa
Preheat your oven to 350 F. Place tortilla chips on a large plate. Mix butter and taco seasoning mix in pie plate. Dip chicken in butter taco mixture than cover with tortilla chips than place in a 13x9x2-inch pan. Bake, uncovered, 1 hour or until juices run clean .

To serve:
Arrange chicken on a bed of shredded lettuce, top with sour cream (or place it on the side), along with the salsa, and a slice of avocado if desired.

The dish went over very well. It was might tasty. Maybe the only extra it needs now is a little guacamole?

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Hash in a Dash

There is nothing like going shopping and having an idea for an easy dish. My idea was a hash. Simple, healthy, and easy to make.

Here are the ingredients I used - OreIda Has Browns Southern Style, Butter, Egg, White Onion, chopped Garlic and chopped Italian parsley, salt and pepper.

 Put the pan on the stove, I used a cast iron pan, heat it, add some butter than add the onions. Season them with salt and pepper.

Add the garlic and cook until the onions are translucent.

Add the hash brown potatoes and more butter.

Add the parsley. Cook until the potatoes are almost cooked through.

Add the egg. Put it a little more in the center of the pan than I did.

Cover the pan until the egg is cooked to your liking.

Here is my egg in the pan ready to take out. Season more if necessary.

Ta da! It was yummy. This is very easy to make, and if you have another things you want to add to this dish when you prepare it, go ahead!

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