Poulet Mafe

 Chicken, cabbage, carrots, potatoes in a peanut sauce.

Ingredients:

1 tsp. garlic powder.

1 tsp. ginger powder.

1 tsp, turmeric.

1 tsp, cumin.

little salt and pepper.

6 skinless boneless chicken thighs, with bones work.

Some olive oil.

1 chopped medium onion.

Small can tomato paste.

1/4 cup oyster sauce, fish will work.

3 cups chicken broth 3 cups vegetable broth. Water will work.

Small head cabbage, cut into quarters.

Handful of the small carrots.

3 potatoes cut into pieces.

I cut the chicken into squares. There was room for more chicken and cabbage if you want.

Peanut sauce:

3 tbs. soy sauce.

Cup peanut butter.

3 tbs. brown sugar.

3 tbs olive oil.

1 tbs. ground ginger.

3 tbs. white vinegar.

1 tbs garlic powder.

Mix the garlic powder, ginger powder, turmeric, cumin salt and pepper.

Cover the chicken with it and cover with plastic wrap. Refrigerate overnight.

Heat up a dutch oven and pour the olive oil in it. Cook the onions until translucent.

Stir in tomato paste and oyster sauce. Stir until it caramelizes, add the broths.

Scrape and stir in flavor bits off bottom of dutch oven. Add the chicken Bring to boil

then down to medium low.

Make the peanut sauce.

Mix some liquid from the dutch oven to the peanut sauce. Make it runny and 

stir in with the chicken. Bring to simmer and leave it alone for 20 minutes.

Stir in cabbage and carrots. Bring back to simmer and leave alone for 15 minutes.

Stir in potatoes, bring back to simmer for 30 minutes or until everything is nice and soft.

Serve over rice.

Hungarian Chicken

 

4 chicken legs

Salt and pepper

Some olive oil

3 tbsp butter

1 large Onion

3cloves Garlic

3 tbsp. Hungarian paprika

2 tbsp. Flour

1 small jar stewed tomatoes

1 cup chicken broth

3/4 cup sour cream

2 cup noodles

Rub some olive oil on the chicken then season with salt and pepper.

Heat a skillet on medium high. Add tablespoon butter and some olive oil. Sear the chicken skin side down until golden crispy then do the other side then sit it on a plate. 

Dice the onion and crush the garlic. Put it in the skillet the chicken was in for a few minutes.

Take it off the heat. Add paprika and flour and mix it all together. Put the skillet on medium heat and add broth and stewed tomatoes. Mix it till its smooth. Place the chicken in the skillet and get some sauce all over it.

 Cover and place in oven 400 degrees for 25 minutes or chicken is tender.

Bring a pan of salted water to boil and make your noodles. Drain and add  remaining butter.

When the chicken is done, take it out of the skillet put sour cream in and mix. Add noodles and mix, add the chicken and mix it all together.

BBQ Chicken Breasts

 I had three bone in split chicken breasts. Sprinkled kosher salt on them and put them in a plastic bowl. covered them with beer and a little water for about six hours.

Take out and pat dry. Cover well with a rub, I did this one. Mix 1/4 cup brown sugar, teaspoon salt, some chili powder, teaspoon ground cumin, tablespoon instant coffee, tablespoon garlic powder, onion powder, mustard powder, little bit of paprika, black pepper, tablespoon cayenne pepper. 

Preheat grill. I used charcoal and mesquite chunks. Shoved to one side for two zone cooking.

Place on grill skin side up on the indirect heat side. Rotate every 15 or twenty minutes, do not flip. Keep skin side up. 

 When internal temp reaches 150 put them over direct heat side skin down, 

Put bbq sauce on them. Only the skinless side to keep skin a little crispy. If doing skinless do both sides. I can adjust charcoal height so I raised it pretty close to the chicken. internal temp is 160, take off and rest a little while. Temp will raise to 165 on its own.

Dutch Oven Chicken Marbella

Inspired from silver palate cookbook and fresh off the grid.

1 small bag of prunes, about a cup-chopped.

1 can of green olives.

3/4 cup dry white wine.

1/2 cup red wine vinegar.

6 cloves garlic-chopped.

1/4 cup capers.

2 tbs. dried oregano.

2 bay leaves.

1 tsp. salt.

Small onion cut up.

6 skin on chicken thighs.

1 tbs. olive oil.

2 tbs. brown sugar. 

I didn't have capers-I used some thyme. I used white cooking wine. I had skinless, boneless chicken.

Place all but the oil and sugar in a bag or container for a day to two days to marinate.

Heat a dutch oven with 27 coals under it.

Pour the oil in. 

Take out the chicken and sprinkle the sugar over the thighs.

 Brown the chicken skins in the oil.

Pour all the marinade in with the chicken.

Of the 27 coals, place 9 under and 18 on top of dutch oven.

Bake the chicken about 30-45 minutes, until done.

Pour over rice. Tastes good.

 

Bacon Wrapped Chicken Drumsticks and Leg Quarters

Bacon Wrapped Chicken Drumsticks and Leg Quarters

Inject chicken with 3 tbs. rub, 1/2 stick melted butter.
I ground the rub in a coffee grinder to make it fine. Rub and butter injected.
Then rub olive oil all over the chicken pieces, cover with a rub. I used the same rub I injected
with, just didn't grind it.
Wrap the chicken pieces with bacon.
Smoked around 220-225 degrees around 4 hours. Internal temp 165.
Made a sauce of 1 cup BBQ sauce and 1/2 cup beer. Put it on a couple times.
Wrapped in foil and let sit on table for at least 30 min.

Honey and Garlic Chicken

Honey and Garlic Chicken

Ingredients.
6 Bone in chicken thighs.
3 tbs. butter.
2 tbs. olive oil.
Little bit of paprika, salt and pepper.
4 potatoes, cut into medium cubes.
Small bag of baby carrots.
Medium onion, diced.
3 tbs. minced garlic.
Some parsley flakes to sprinkle on top at the end.
Sauce.
1/2 to 3/4 cup soy sauce.
1/2 cup honey.
1/4 cup ketchup.
Cup of chicken broth.
Was for a dutch oven, but it was too windy outside.
Season the thighs with salt, pepper, paprika.
Preheat large iron skillet over medium high heat, around 375.
Add the butter and olive oil in skillet.
Place the chicken in, skin side down. Just until its golden brown.
Turn chicken over and do that side also.
Take off and set aside.
Go to high heat.
Place the potato cubes and carrots in. Season with some salt and pepper. Let them get the goldish-darker color. Only turn them a little bit, helps to get the color.
Do not cook them through. Take those out and set aside.
Add a little more olive oil and do the onions until they soften and turn slightly translucent. Add the ninced garlic with them, only for a minute.
Add sauce to onioins and garlic and bring to a simmer for around five minutes.
add potatoes and carrots and mix with the sauce.
Wiggle the chicken in and get some sauce on top.
Place skillet in oven at 425 fo about 25-30 mimutes. Check after 20 minutes. For my 12 inch dutch oven it would be 10 charcoals under it and 21 on top.
Chicken should have internal temp of 165.

Take out and sprinkle some parsley flakes, Let it cool for a little while.