Servings: makes 6-8 tacos, depending on how much meat you want in each
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tsp grated fresh ginger
2 Tbsp gochujang*
Juice from 1/2 lime
1 chicken breast, cooked and shredded
Broccoli stems, coarsely grated*
6-8 corn tortillas, charred
Cilantro, coarsely chopped
Combine sauce ingredients in a small saucepan and mix until smooth. Thin with water, if needed.
Heat over medium heat until well combined.
Toss shredded chicken with sauce.
Char tortillas over gas burner or heat in the oven.
Spoon chicken onto tortillas and add a generous amount of shredded broccoli.
Top with cilantro and a squeeze of lime juice.
If you’re not familiar with gochujang, it is a Korean fermented chile paste. It is a fiery red color, but the chiles are relatively mild. I use 2 Tbsp – this makes the sauce about as spicy as a medium salsa. You can start with a smaller amount and add more to taste.
You can substitute coleslaw mix or shredded cabbage for the broccoli stems.
3 pieces boneless, skinless chicken breast
2 bay leaves
2 Tbsp extra-virgin olive oil
8 oz mushrooms, sliced
4 potatoes, diced
1/2 lb carrots, diced
2 parsnips, peeled and diced 1/2-inch thick (optional)
2 ribs celery, chopped
A few sprigs fresh sage leaves, very thinly sliced
Salt and freshly ground black pepper
3 Tbsp butter
3 Tbsp all-purpose flour
Splash white wine
1 rounded Tbsp Dijon mustard
1/2 cup fat-free half & half
1 sheet frozen puff pastry dough, defrosted
1 large egg
Place the chicken breasts in a pot with 1 quartered onion and 1 bay leaf. Fill the pan with just enough water to come to the top of the chicken breasts.
Bring the mixture to a low boil, reduce the heat to a simmer and poach the chicken 12 to 15 minutes.
Remove the chicken and dice or shred.
Remove the bay leaf and puree the onion in the poaching liquid. Reserve.
In the same pan, heat olive oil, a couple of turns of the pan over medium-high heat, add the mushrooms and lightly brown.
When the mushrooms are just tender, add 2 chopped medium onions, potatoes, parsnips, celery, sage, salt, pepper and remaining bay leaf. Cover the pot and sweat the vegetables 10 minutes, stirring occasionally.
Remove the bay leaf.
Add butter, stir until melted. Add flour and stir to make a light roux.
Deglaze the pan with a splash of white wine and add reserved poaching liquid.
Whisk in the mustard and 2 cups chicken stock. Stir in the half & half. Thicken to a light gravy consistency.
Adjust the salt and pepper and add the chicken.
Reduce the heat to low and simmer while baking the pastry tops.
Cut the pastry into shapes which reflect the shape and size of the dishes or bowls you wish to serve the soup in.
Beat the egg with a splash of water and arrange the cut pastry on a nonstick baking sheet or on parchment-lined sheet pan. Brush the dough with the egg wash and bake to golden at 425 F, about 12 minutes.
I always hate to see the vegetables thrown out that were used in making poached meat, so I like to run them thru the blender or use an immersion blender to puree them into the stock.
I did not have parsnips, so I left those out, but any vegetables can be added – whatever you like in a pot pie.
12 oz can white meat chicken
(or 1 cup cooked chicken, chopped)
broth from canned chicken
1 can pineapple chunks, drained
1 cup strawberry halves
1 lg banana, sliced
1 avocado, cubed
¼ cup milk
¾ cup plain yogurt
½ tsp vanilla
generous dash each of nutmeg & cinnamon
Mix chicken broth (if not using canned, add a little water if necessary to thin the dressing), milk, yogurt, vanilla & spices.
Gently toss fruit & chicken.
Serve with dressing on the side.
The original recipe called for buttermilk that I never have on hand, so I replaced it with ½ milk and ½ yogurt – this works in other recipes also.
1 Tbsp garam masala
1/2 Tbsp brown sugar
2 clove garlic, minced
1 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp cayenne
1 cup plain yogurt
4 boneless, skinless chicken breasts
Combine the garam masala, sugar, garlic, cardamom, cayenne, salt, yogurt, and tomato paste in a large bowl and mix well; set aside about 1/3 of the marinade for a dipping sauce. Add the chicken and coat well. Cover the bowl and let marinate in the fridge for 45 minutes to 4 hours.
When ready to cook, preheat a grill to medium-high. Remove the chicken pieces from the marinade and place on the hot grill. Cook until the chicken is done and juices run clear.
Garam masala varies quite a bit. the one I had was rather sweet, and I remember Bal’s mix having a lot of cumin, so I added cumin to the recipe.
The recipe was supposed to include 2 Tbsp dried fenugreek leaves and 2 Tbsp tomato paste. I did not use the fenugreek leaves because I did not have them and I forgot to add the tomato paste because I was sleepy when I made it : ]
I’ll have to try this recipe again with these flavors added.
Bal used legs & thighs, but I prefer white meat so I used breasts.