One of the first things I learned about Bill was that he loves chicken tikka masala. So of course I had to make it – or at least attempt to make it – at some point.
Since we had a BBQ to get to, I set out to find a way to make it the simplest and fastest way possible. Obvious solution: slow cooker! A few chops, spoonfuls, and pieces of chicken later, and we were cookin’. The spices were just ever-so-slightly off, but nothing a little bit of practice won’t fix. I’d also like to try this with chickpeas in the future as a vegetarian option.
Not a fan of working while eating at the dinner table, but with the amount of work he has, I’ll let it pass.
One of my favorite fried types of chicken is karaage. I’ve never thought about making it at home until my friend treated me to some while I was over for a doggy-date.
Johann taunting Saywer with his Kong.
Sawyer got a little jealous of the spooning.
Unlike other fried chicken, karaage doesn’t leave me feeling disgusting and greasy. It makes for a simple, easy dinner and stays crispy for the next day’s lunch. You can enjoy it with just lemon juice – or jazz it up with some dipping sauce like I did.
1-2 lbs chicken thigh, cut up into bite-size pieces
2 tbsp soy sauce
2 tbsp mirin
pinch of sugar
2 inches ginger, peeled and grated
3 cloves garlic, minced
peanut or vegetable oil
Combine soy sauce, mirin, sugar, ginger, garlic, and a few drops of sesame oil. Add chicken and let marinate for at least 30 minutes. Coat with cornstarch and fry until golden brown. Enjoy with lemon juice or dipping sauce (below).
Green onion-ginger soy dipping sauce
1 tbsp rice vinegar
1 tbsp soy sauce
pinch of sugar
1 tbsp green onion, diced
1 tsp ginger, finely grated
few drops of sesame oil
Combine all ingredients and serve with karaage.
I spotted an easy recipe for chicken that included tequila – my favorite ingredient – and I just had to try it. I doubled the original recipe since I bought a value-pack for only $4.00, but the glaze was still enough for all the chicken. I love the fact that there’s very little prep work for this. Served with a side of collard greens, it made for a healthy and scrumptious dinner.
- 12 chicken drumsticks
- 1 1/3 cups apricot preserves
- 2-3 tbs crushed chile de arbol
- 1/3 cup tequila (I used Jose Cuervo)
- Preheat oven to 350 degrees F/
- Combine apricot preserves, chile de arbol, and tequila – bring to a boil. Reduce heat and let simmer for 10 minutes.
- Season drumsticks with salt & pepper and place in glass baking dish.
- Brush drumsticks with apricot-tequila mixture and then pour leftover mixture all over chicken.
- Roast for approx. 60 minutes or until cooked.
- Baste chicken with juices and mixture in baking dish then broil for 5 minutes.