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Recipes

One Pot Greek Chicken Spanakorizo

BT Calgary | posted Thursday, Jan 21st, 2016

 

A recipe for Greek Chicken Spanakorizo with brown rice.

A recipe for Greek Chicken Spanakorizo with brown rice.

Courtesy Sue Spicer  foodbydesign.ca                                                                                                                            PER SERVING (1/4 recipe):

671 calories
19 g fat
5 g saturated fat
137 mg cholesterol
757 mg sodium
67 g carbohydrates
8 g fibre
3 g sugars
54 g protein
% RDI: 20% calcium, 25% iron
8% vitamin A, 35% vitamin C.

Ingredients

  • 1/4 cup (50 mL) lemon juice
  • 2 tbsp (30 mL) lemon zest
  • 2 tbsp (30 mL) olive oil
  • 1/2 tsp (2 mL) each sea salt and pepper
  • 4 bone-in, skin-on chicken breasts or thighs
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) dried oregano
  • 1 tbsp (15 mL) chili flakes
  • 1 1/2 cups (375 mL) USA long grain brown rice
  • 1 1/2 cups (375 mL) chicken broth
  • 1/2 cup (125 mL) dry white wine
  • 4 cups packed baby spinach
  • 1/2 cup (125 mL) crumbled feta
  • 1/4 cup (50 mL) chopped parsley

Method:

  1. In a bowl, combine 2 tbsp lemon juice, 1 tbsp zest, 1 tbsp oil, salt and pepper and chicken.
  2. Marinate in refrigerator for 30 minutes to 1 hour.
  3. Heat a large Dutch oven or deep skillet over medium high heat, sear chicken pieces on both sides to a golden brown; remove to plate.
  4. In same pot sauté onion, garlic, oregano and chili flakes with 1 tbsp oil until onions are softened, stir in rice. Add broth, wine and remaining lemon juice; bring to a boil. Stir in spinach, reduce heat to a low simmer and top with chicken pieces. Cover with a tight fitting lid and cook for 40-45 minutes undisturbed until chicken juices run clear and rice is tender.
  5. Stir in 1 tbsp zest, feta, oregano and parsley just before serving.

Makes 4 servings

 

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Chicken Thighs and Chorizo Ragout

BT Calgary | posted Thursday, Nov 19th, 2015

PASTA_RAGU

Served with butter and parmesan pappardelle (recipe below) Serves 4

Courtesy Cactus Club culinary director Rob Feenie

 

Ingredients

  • 8 boneless skinless chicken thighs
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. vegetable oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp. chili flakes
  • 17.5 oz. diced tomatoes
  • ½ cup white wine
  • ½ cup chicken stock
  • 1/3 cup tomato paste
  • 2 tbsp. chopped fresh parsley
  • 2 tbsp. capers, drained
  • ¼ cup Nicoise olives
  • 1 cup dry chorizo sausages diced to ¼” dice

Method:

  1.  Toss chicken with flour, salt and pepper.
  2. In large shallow Dutch oven (or large shallow pot), heat half of the oil over medium high heat; brown chicken, in batches and adding some of the oil if necessary. Transfer to plate and reserve. Drain excess fat from pan.
  3. Heat remaining oil in pan over medium heat. Add onions, chorizo and garlic. Sauté until tender, approximately 3-4 minutes. Add chili flakes and stir. Deglaze with white wine.
  4. Stir in tomatoes, chicken stock and tomato paste. Bring liquid to a boil.
  5. Add capers, olives and portion of chopped parsley. Check for seasoning in this point and adjust if necessary.
  6. Return chicken and any juices to pan. Reduce heat and simmer until thickened and juice run clear when chicken is pierced, about 30 minutes.
  7. Sprinkle with parsley. Transfer to serving dish and serve with pappardelle.

Pappardelle

Ingredients

  • 17.5 oz. uncooked pappardelle
  • 2 tbsp. butter
  • 1 cup grated parmesan cheese
  • 2 tbsp. chopped parsley
  • Salt and pepper

Method:

  1. Heat large pot with salted water. Bring to a boil and cook pappardelle noodles following manufacturer’s instructions.
  2. In mean time heat large frying pan and add butter.
  3. While butter is melting, transfer cooked noodles to a frying pan with butter and toss well.
  4. Season with salt and pepper and add grated parmesan cheese
  5. Add chopped parsley and toss well. Transfer to a serving bowl and serve with chicken.
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