Mustard marinated Chicken with Asparagus

I had the best helper in the kitchen today when we made dinner but after steering for too long in the pasta pot Mira’s arm got tired and what is not better to get loose on the trampoline instead…lol

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1 kg /2 pounds Chicken

1 tablespoon mustard

1 tablespoon Agave nectar

1 tablespoon Apple cider Vinegar

Salt and pepper

How to: Mix all the ingredients for the marinade in a bowl and let marinate the chicken for about 30 minutes. Grill the Chicken on the grill until thoroughly cooked (I added the asparagus when I flipped the chicken around).

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Serve the Chicken on a bed of spinach and tomatoes then sprinkle some chimichurri on top…Enjoy ūüôā

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Inspired by Africa part 2 – Moroccan Tagine Chicken and Dried Fruit

I stumbled over this recipe in the beginning of the week and it is absolutely unbelievable delicious. While it was cooking the house fas filled with the most amazing smell of spices.¬†I had earlier this week asked at Whole Foods what would go well with the type of spices that I was going to use and was recommend a Riesling. It went really well with this dish is definitely something I will make again to share with my very good friends…

middag reisling

Marinade

12 bone-in chicken thighs, skinned

1/2 cup Olive Oil

8 cloves garlic, minced

4 teaspoons ground cinnamon

1 1/2 teaspoon caraway seeds, crushed

11/2 teaspoons ground cardamom

1/8 teaspoon cayenne pepper

Marinate the chicken for about 8 hours (I did not read the recipe until the morning so I only marinated the chicken for about 3 hours) or over night in a big ziplock bag and rub the chicken occasionally.

Tagine

1 14.5 ounce chicken broth (I used 1 chicken stock in water)

1 cup dried apricots

1 cup whole dates

3 tablespoons ground almonds

1 teaspoon ground turmeric

3/4 teaspoon salt

3/4 teaspoon saffron threads

1/4 teaspoon ground black pepper

1/3 cut fresh cilantro

2 tablespoon sliced almonds, toasted

kicken

How to: Place the chicken in the a slow cooker and all the rest of the ingredients and let it cook on a low temperature between 4-8 hours. I left the house to take the kids to their activities so it burnt a little so I do recommend to stir occasionally, I let mine cook for about 5 hours and the chicken just fell off the bone.

I served this with a simple salad (couscous was recommended) and I sprinkled the cilantro and the roasted almonds on top.

original recipe from Chicken Dinners

Oven Roasted Chicken

This is one of the easiest and simplest recipe there is and it is so good!

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I used 1 whole chicken (you can use what ever part you prefer)

1 bls / 500 grams Spicy Italian Chicken Sausage (whole foods)

1 Zucchini

1 Yellow squash

1 red onion

1 Red Bell Pepper

1/2 cup pitted Olives

1/2 Lemon Juice

Balsamic Vinegar

Olive Oil

Thyme

Rosemary

Salt and Pepper

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How to: Cut the chicken into to pieces, slice the sausage and dice the vegetables then place it on an oven proof tray. Sprinkle lemon juice, balsamic vinegar, olive oil and the herbs over the ingredients and season with salt and pepper. Place the tray in the oven for about 20-30 minutes or until the chicken is thoroughly cooked at 400F/200 C.

Next time I’ll not use a whole chicken because it almost landed on my head while cutting it, guess I am no butcher…haha, but¬†I’ll get some extra chicken wings because Mira just loved them ūüėČ

Moroccan Chicken Stew…All I say, Mmmmm…

This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.

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4 Chicken Breast

1 Yellow Onion

2 Garlic clove

1 Tablespoon Olive Oil

1 tablespoon Cinnamon

1 tablespoon Cumin

1 tsk Turmeric

Salt and Pepper

1 can of Diced Tomato

1 cube of Chicken bouillon

2 cups/4 dl Water

Mushrooms

1 Lemon juice and zest

Chopped Parsley

Quinoa

Sour Cream

How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .

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I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.

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When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!

Original recipe http://www.ica.se

Easter Bunny or Easter Chicken, What’s your pick?

¬†We started this day with Knut’s skate practice at 6.50am and I had a plan that I would get over to the gym afterwards, normally I shoot over straight after I send the kids on the school bus. The thing is, this week I am not working with “time slots” so I never made it this morning. Instead Mira and I started to decorate for easter and before I knew it my good friend Elise was knocking on the door and we ended up hanging out for the afternoon.

påsk

Elise and I went to the¬†World Market¬†to buy a lot of swedish candy as I guess it is all about being prepared. The thing is that easter for me is associated with family, friends, food and candy so on Saturday I am all about the carbs and now I am ready, so bring on the¬†Easter Bunny…haha!

For dinner this evening I made chicken again! I think this week is turning into a “chicken week” but hey why not, chicken is both tasty and healthy right?! After we finished me and the kids were watching The Voice before it was time for them to go to bed. I was so tempted to join them but instead I pulled myself together and conquered all my negative thoughts and sweated out an hour on the elliptical in front of the TV!

kyckling

Marinated Chicken

4 Chicken Breast

2 tablespoon Olive Oil

1 Lemon juice

1 tablespoon Soy Sauce (gluten-free)

1 tablespoon Tomato Paste

garlic powder

Chili Flakes

Salt and Pepper

Truffle Aioli (4-6 servings)

2 Egg Yolks

1 tablespoon Vinegar

1 minced Garlic Clove

1 Deciliter/less than 1/2 cup Canola Oil

Chili Flakes

Salt and Pepper

1 Tablespoon Truffle Oil

How to: Mix together all the ingredients for the marinade and cover the chicken with the marinade before placing it in the oven for about 20 minutes 350F/177C. To make it easy for myself I roasted vegetables and they were done at the same time as the chicken.

Aioli Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic, truffle oil or salt.

(this post was never published yesterday by wordpress, annoying!)

Chocolate Roasted Chicken with Miracle Berry

When we first moved to the US we got to know this great family that did not live far from our old place. Unfortunately they had to move back to Sweden just after a year but we have stayed in touch. Patrik and his daughter Madeleine has been visiting Chicago this past week and last night we had the pleasure of them stopping by before they had to leave our great city. Knowing Patrik and his devotion for food I decided use the Miracle Berry (I ordered it on Amazon) and make a dish from my new cookbook written by Homaro Cantu and the chicken was absolute divine!

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Chicken

1 Whole Chicken

2 tablespoon Salt

1 tablespoon ground black pepper

1-tablespoon chili powder

1-tablespoon ground cumin

1-tablespoon garlic powder

2 tablespoon unsweetened Dutch cocoa powder

8 tablespoon unsalted butter (I used olive oil)

4 sprigs fresh cilantro, chopped

 Chocolate Mole

2 tablespoons olive oil

1 yellow onion sliced

2 jalape√Īos, seeded and sliced

3 cloves garlic, minced

2 tablespoons salt

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground black pepper

2 teaspoons unsweetened Dutch cocoa powder

One 14 oz. can of peeled tomatoes

One 4 oz. can chopped green chilies

I lime juice

4 sprigs cilantro chopped

How to: Start by mixing the spices together in a bowl and really rub it on top of the chicken till it is completely covered as well as the inside (I ended up pouring it into the chicken). Mix the chopped cilantro and the olive oil and rub it under the skin of the chicken. Place the chicken on an oven proof dish and cook it in the oven for 20 minutes at 350 F/176C then lower the temperature of the oven and let it cook for approx. another hour or till the inside temp has reached 165F/74C. Let the chicken rest under foil for 15 minutes.

Cook the Onion and jalape√Īos in the olive oil till they are soft, then add garlic, salt, chili powder, cumin, black pepper and cocoa and cook for another minute. Add the tomatoes, green chilies and cook for about 25 minutes, stir occasionally. Mix the sauce in with a hand blender and season with salt and lime juice.

 mole

I served the dish with roasted vegetables and paired it with a beautiful bottle of Zinfandel. Try the dish without the miracle berry then let ‚Äúpill‚ÄĚ dissolve on you tongue and discover the difference‚Ķenjoy!

freddanopatrik

 

Chicken and Mushroom Olio

If you think I have not eating anything the last few days I will assure you I have, I’ve just not been posting the recipes but they are coming soon. So after the snowball fight earlier on today I was starving when it was time for dinner so good thing the dinner was both easy and fast to make.

chicke olio

4 Chicken breast

Button Mushrooms

1 Green Bell Pepper

3 Cloves of Garlic

¬Ĺ cup white wine

1 cube of chicken stock

1-2 cans of tomato sauce

6-7 pearl onions

2 tablespoons Balsamic Vinegar

2 tablespoons of Oregano

Fresh Tarragon

How to: Cut the chicken breast into smaller pieces. Season with salt and pepper and fry them in olive oil in a skillet till it has a nice browning. Remove the Chicken and fry the garlic, mushroom and the bell pepper for a few minutes before adding the wine and let it simmer till half the wine is reduced. Add the tomato sauce, the fried chicken, chicken stock, onion, balsamic vinegar, the herbs and season with salt and pepper. Let it coddle for about 25 minutes to make the chicken real tender. I served the Olio with roasted vegetables and a salad.