chicken

Curried Lentil Salad With Tandoory-Style Chicken

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Today, let’s make a salad that is both full of flavor and easy to prepare.
Curried lentils are of course one of my favorite lentil recipes, served either hot or cold (vinaigrette added), by them self as salad or as a sexy side dish (again, either hot or as salad). And tandoori chicken?- well, anytime, please 🙂
While I don’t have a tandoori oven in my kitchen (neither do you, I guess), cooking the chicken without fat in a VERY hot cast iron pan will give satisfying, similar results.
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Bon Appetit ! Life is Good !

Tandoori Chicken Salad

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Preparation :
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: marinate chicken thighs overnight in a paste of ghee, garam masala, cumin, allspice, lemon juice, yogurt, paprika, cinnamon, grated ginger, garlic paste, black pepper and kosher salt

: cook lentils by slowly simmering in salted water until soft, but not falling apart

: mix greek yogurt, mayo, mustard, curry powder, turmeric powder, rice vinegar, kosher salt and cayenne pepper

: add lentils, chopped cilantro, diced radish, diced cucumbers and sliced chilies, mix well, check / adjust seasoning

: add chicken to VERY HOT cast Iron pan, cook for about 3 minutes on one side

: turn chicken, turn down temperature a bit, cook until cooked through

: dress lettuce with vinaigrette of your choice

: add lentil salad

: top with chicken breast

: top with a dollop of greek yogurt, sprinkle with chopped cilantro

: Tandoori Chicken Salad

: Tandoori Chicken Salad

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Salade De Pâtes

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A simple pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
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Bon Appetit ! Life is good !
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P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
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More Pasta Salad
Even more Pasta Salad
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Pasta Salad. Salade De Pâtes

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Preparation :
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: blanche asparagus in salted water

: shock asparagus in ice water, drain

: cook pasta, drain

: slice bologna and swiss cheese into julienne(or other protein / cheese of your choice)

: radish, cucumber, asparagus, swiss, bologna

: add COLD pasta, garlic paste, apple cider vinegar, mayo, mustard, ketchup, kosher salt and cayenne pepper

: serve with carambola and kiwi (or other fruit of your choice)

: mix all ingredients, check / adjust seasoning

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

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Chicken Noodle Soup With Broccoli Rabe & Tomatoes

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My very own preference for chicken to use in a soup are the wings, which makes for a bit of messy eating at the dinner table. (Bella does not mind 🙂 )
So, if this is an issue for you, you might want to replace the wings with boneless diced chicken leg.
On the other hand, chicken noodle soup was never meant to be an elegant dish, so what the heck, use whatever makes you happy!
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Simmer wings with water, sliced ginger, sliced garlic, kosher salt and cayenne pepper until wings are cooked through, about 30 minutes. Remove wings, set aside. Meanwhile, cook pasta, strain, toss with a bit of sesame oil. Strain soup, return to simmer, add chilies, broccoli rabe, tomatoes, scallions, hot sauce, soy sauce and wings, simmer another minute. Check / adjust seasoning. To serve, add pasta to serving dish, top with soup, wings and veggies, sprinkle with more scallion.
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Bon Appetit ! Life is Good !
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Chicken Noodle Soup With Whole Grain Pasta And Vegetables

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Preparation :
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: wings, garlic, ginger, blanched broccoli rabe, mild chilies, scsllions, whole grain spaghetti, hot sauce, say sauce, sesame oil

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

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Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

Link to “Hans’ Lighter, Healthier Comfort Food”
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This is a great dish for the times when you need / want a quick and easy meal which represent’s culinary simplicity but not culinary banality 🙂
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Bon Appetit ! Life is Good !
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Panko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressing

Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing

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Preparation :
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: season chicken breasts with kosher salt and black pepper, bread in flour/egg/panko

: saute in clarified butter

: almost……..

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

: dress romaine leaves with a dressing of finely chopped sundried tomatoes, lime juice, olive oil, kosher salt and cayenne pepper

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

: Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

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Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Link to : “Hans’ Lighter, Healthier Comfort Food ”
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Baby bok choy – must be one of the best vegetables anywhere. I just love the looks, the taste and especially the texture. Of course, as far as the taste is concerned, there is not much of it’s own, so I usually add oyster sauce or fermented black bean sauce among other strong ingredients to bring out the best of these beauties 🙂
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Bon Appetit ! Life is Good !
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P.S.
In case you wonder why I did not toast the sesame seeds –
I sometimes prefer the taste of un-toasted sesame, it is milder as if you toast them, – just a personal preference 🙂
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drizzle vegetables with oyster sauce mixture

top with chicken, sprinkle with sesame seeds and cilantro

Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Preparation :
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: make a sauce by simmeringoyster sauce, hoi sin sauce and soy sauce with garlic paste, grated ginger and cayenne pepper until reduced by half

: season bok choy with kosher salt and cayenne pepper

: saute in peanut oil until leaves start to wilt, add oyster sauce mixture, cover, steam for ca 3 minutes or until bokchoy is heated through

: remove bok choy, from sauce, set aside, add beansprouts and radish julienne, steam until heated through, remove veggies from sauce, set aside

: meanwhile, season chicken breast with salt and pepper, grill, brush generously with sweet chili sauce

: serving platter….

: arrange vegetables on platter

: drizzle vegetables with oyster sauce mixture

: top with chicken, sprinkle with sesame seeds and cilantro

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

: Steamed Bok Choy In Oyster Sauce & Grilled Chicken Breast In Sweet Chili Sauce

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Salad Florentine

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Link to Hans’ Lighter, Healthier Comfort Food
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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit ! Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding ! – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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Salad Florentine

serve with vegetable chips and dried fruits

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Preparation :
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: clean chicken livers, season with kosher salt, granulated garlic, sweet paprika and cayenne pepper

: saute in VERY HOT peanut oil until nicely browned on the outside but still medium and creamy on the inside

: remove to an absorbent paper

: add to raw spinach, romaine hearts, onion rings, cashew nuts, dried diced fruits and mild chili slices, dress with a honey / mustard dressing

: serve with roasted vegetable chips and dried fruits

: Salad Florentine

: Salad Florentine

: Salad Florentine

: Salad Florentine

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Karachi Butter Chicken

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Link to Hans’ Lighter, Healthier Comfort Food

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This dish of course got got its world wide fame from the omnipresent version sold in Indian restaurants all over the planet, and since India existed long before Pakistan, it is safe to say that Butter Chicken was born in India, not Pakistan.
However, the version I am featuring here is the version which my sous chef Said taught me while I was working and living in Karachi, Pakistan.
If you wonder – Pakistan was one of the most beautiful, interesting and fascinating places Maria and I have lived. We only met very nice, gracious, openhearted, kind people who wanted to have nothing to do with the stuff that has turned the world off to this wonderful place.
Sadly, as in many other areas around the world, ignorant, devilish minorities spoil the country and make it a hell for hardworking, straight, honest people who want to live their life in peace and harmony.
But – this is of course another subject for another time and place to discuss……
Ok now, back to happier, tastier thoughts:
The food in Pakistan’s larger cities is marvelous, varied and highly seasoned, mostly Indian in origin but with a great influx of Persian-, Chinese- and Afghan-cuisine among others. While I was living in Karachi, I was lucky to be able to learn a lot of home-style recipes from my cooks and sous chefs, (besides the commercial food we served in the hotel), who took special pride in showing me the great food their families had cooked for generations. The meals Maria and I had in Pakistan were truly among the best we were lucky to enjoy anywhere in the world 🙂
So many happy memories of gracious people, amazing food and wonderful friendships……….
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Bon Appetit ! Life is Good !
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Click here for more info about Pakistani Food
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Link to Garam Masala

Link to Naan
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Pakistani Butter Chicken

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Preparation :
To read instructions, hover over pictures
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: saute chillis and cinnamon sticks in ghee

: add finely diced onions, garlic paste, grated ginger, garam masala, turmeric, saute until fragrant, add finely chopped tomatoes,

: add tomato paste, saute another ninute, add coconut milk, simmer until thickened

: meanwhile, season chicken with kosher salt, turmeric, cayenne pepper and yoghurt, cook in very hot cast iron pan without fat

: cut into bite size pieces

: return chicken to simmering sauce, remove from heat, cover and let steep in sauce for 30 minutes

: meanwhile, cook white rice

: meanwhile, cook naan, brush with ghee, sprinkle with kosher salt

: to serve, add a dollop of yogurt and lots of cilantro

: Pakistani Butter Chicken

: Pakistani Butter Chicken

: Pakistani Butter Chicken

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Chili-Kissed Chicken Cutlets With Couscous

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Chili-kissed you ask ?
Well, who wouldn’t like to be kissed by something hot and spicy once in a while (or maybe often). Certainly these chicken cutlets, which are transformed from ordinary to divine by the addition of fresh chili and plenty of garlic-confit paste. Tasty couscous with lots of bell peppers and sriracha add more flavor and a good quality olive oil, drizzled over the finished dish, rounds out this light and flavorful dinner, which I enjoyed after an extensive walk around the lake with madam, marveling at all the beautiful Christmas and Holiday decorations.
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Bon Appetit ! Life is Good !
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Chile-Kissed Chicken Cutlet With Couscous

Chili-Kissed Chicken Cutlets With Couscous

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: bring salted water, butter, garlic paste and sriracha to a simmer

: add diced bell peppers and couscous, stir, cover, remove from heat, set aside, after 10 minutes, fluff with a fork

: meanwhile, season chicken cutlets with kosher salt, cayenne pepper and garlic paste, dredge in half panko breadcrumbs and half corn starch, saute in butter l with chilis

: plate couscous

: top couscous with chicken cutlets and chilis, drizzle with good quality olive oil and a few spritz of fresh lime

: Chili-Kissed Chicken Cutlets With Couscous

: Chili-Kissed Chicken Cutlets With Couscous

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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start 🙂
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Bon Appetit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

Eggs & Eggs

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Preparation :
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Naan

fry eggs in garlic oil, season with kosher salt

top naan with fried eggs, drizzle with sriracha

top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) 🙂

Sprinkle with fresh chives

Eggs & Eggs

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EASY DOES IT # 17 – Hans’ Homemade Buffalo Sauce

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While buffalo sauce is most famously used for chicken wings, I use my recipe for many other dishes, such as steak sauce, light coating for sautéed shrimp, sautéed vegetables, sautéed potatoes, etc, as well as fried foods such as chicken hearts, duck gizzards, chicken wings ( pictured below). I also use it as a spicy dipping sauce for french fries and whatever else needs a bit of a pick-up 🙂
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Bon Appetit ! Life is Good !
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Recipe :
Melted butter 1/2 cup
Sriracha 1/2 cup
Green tabasco 1 tablespoon
Confit garlic paste 1 tablespoon
White vinegar 1 tablespoon
Honey 1 tablespoon
Maggi seasoning to taste
Kosher salt to taste
Mix all ingredients well, check / adjust taste