For the love of chicken
Canadians have an intense, enduring love of chicken. I resisted chicken for years, but have recently started to crave it and seek out interesting recipes. Here are two.
Chicken + Veg Salad With Freekeh
3 Star Tested Fresh off meeting Eataly Chicago’s vegetable butcher and trying his kohlrabi and black radish, I test-drove this recipe featuring both vegetables from Portland’s Gruner restaurant via Bon Appétit. Casbah brand freekeh (“free-ka” — green wheat that has been dried, roasted and thrashed or rubbed) is widely available in Toronto supermarkets, and there are brands, too. You could also use quinoa, wheatberries or spelt. Lemon-Cream Dressing: 2 tbsp (30 mL) freshly grated parmesan 1 tbsp (15 mL) fresh lemon juice 1 clove garlic, minced or finely grated 1/4 cup (60 mL) whipping cream 2 tbsp (30 mL) canola or grapeseed oil Kosher salt + freshly ground black pepper Salad: 1 cup (250 mL) dried freekeh (roasted green wheat) 2 boneless, skinless chicken breasts Kosher salt + freshly ground black pepper 1 tbsp (15 mL) olive oil 1 bunch Tuscan (black) kale, ribs and stems removed, leaves torn
1 medium kohlrabi, peeled, julienned (cut in thin matchsticks) 4 radishes, trimmed, thinly sliced Optional garnish: Asiago, Parmigiano-Reggiano or Grana Padano cheese Chopped chives For dressing, in small bowl or measuring cup, whisk parmesan, lemon juice and garlic. Slowly whisk in cream and oil. Season with salt and pepper. For salad, bring saucepan of water and freekeh to boil over high heat. Reduce heat to low; cover. Simmer until grain is tender, 20 to 25 minutes. Drain. Let cool at least 15 minutes. Meanwhile, season chicken with salt and pepper. In medium skillet, heat oil over medium-high. Cook chicken until cooked through, to 7 minutes per side. Transfer to plate. When cool enough to handle, shred by hand. In a large serving bowl, combine freekeh, chicken, kale, kohlrabi and radishes. Toss well. Add dressing; toss to coat. Season with salt and pepper.
Divide among 4 plates or bowls. If desired, using vegetable peeler, shave cheese to taste on top of each portion and sprinkle with chives.
Makes 4 servings. Spiced Yemenite Chicken in Tomato Sauce This extravagantly spiced chicken stew has been adapted from a Joan Nathan recipe. The American cookbook author suggests serving it with Israeli couscous, which is a pasta. 1-1/2 tbsp (22 mL) ground cumin 1/2 tsp (2 mL) each: kosher salt, freshly ground black pepper, ground cardamom, turmeric 1/4 tsp (1 mL) ground coriander 1 whole chicken (about 3-1/2 lb/1.6 kg),
cut into 8 pieces, or 8 pieces chicken (skinless if desired), patted dry 2 tbsp (30 mL) extra-virgin olive oil 1 large red, yellow or sweet onion, finely chopped 6 large cloves garlic, minced 28-oz (796-mL) can whole, peeled
tomatoes, chopped 1/2 cup (125 mL) dry white wine
(optional) In small bowl, stir together cumin, salt, pepper, cardamom, turmeric and coriander. Rub all over chicken.
Heat 1 tbsp (15 mL) oil in a large Dutch oven or ovenproof casserole dish over medium-high heat. In batches, add chicken. Cook, turning, until browned on all sides, about 8 minutes. Transfer to a platter. Add remaining 1tbsp (15 mL) oil if needed. Add onion and garlic. Reduce heat to medium. Cook, stirring, until onions are softened, about 7 minutes. Add tomatoes with their juices and wine, if using. Return chicken to the pot. Raise heat to high. Bring to a boil and cover.
Bake in preheated 350 F (180 C) oven until chicken is no longer pink when pierced with tip of knife, about 45 to 60 minutes.
Makes 4 to 6 servings. Star-tested by Jennifer Bain jbain@thestar.ca