#328: Spicy Garlic-y BBQ Chicken

Who doesn't enjoy Barbeque Chicken, particularly in the summer months?  I know many of you enjoy juicy perfectly cooked chicken, and I mean, of course I do, but I also love having portions of chicken charred a bit.  It's the best of charred ends with a tender juicy chicken thigh (or breast).  This time around I made chicken thighs and instead of hauling them out to the grill, I just gave these an initial hot sear on the stove, and popped them into the oven to finish cooking (with a quick baste in the middle of the cooking time).  These turned out fantastic.  

The recipe is a combination of a Chipotle Chicken Marinade my roommate and I made and used on chicken last month, with some of this amazing Alamo Spicy BBQ Sauce my mom picked up on her recent trip to San Antonio.  It made for a spicy, sweet and garlic-y finish to the chicken.  With a side of collard greens,  I was completely content! 

Spicy Garlic-y BBQ Chicken - Serves 2

4 Chicken Thighs, skinless and boneless
1 cup barbeque sauce
3 habanero peppers, chopped
1/2 cup Chipotle chicken marinade
1/2 tbsp McCormick Jerk Seasoning
1/2 tbsp salt

Directions

1. I made the marinade used in this recipe for Chipotle Chicken over a month ago and had some saved over, so I used 1/2 cup of this marinade.  I recommend making it and saving it, because it is absolutely fabulous.  But, if you'd prefer not to, I would just recommend using 2 ancho peppers (rehydrated and blended) + four garlic cloves.  If you prepare this mixture it will work just as well. 
2. After you've done either, then we can proceed with the recipe.  Chop up your habanero peppers.  If you want less heat, take out the veins and the seeds.  
3. In a bowl add your barbeque sauce, the Chipotle marinade (or ancho pepper + garlic mixture), McCormick Jerk Seasoning and salt.  Mix thoroughly with a spoon or whisk. 
4. Add your chicken thighs to the bowl and coat thoroughly with the marinade.  It might seem like there's a lot of marinade, but trust me you'll want the extra for basting during the cooking process. 
5. I let the chicken marinate overnight, but if you don't have time 1 hour is fine.  
6. When you are ready to cook, preheat the oven to 400 degrees Fahrenheit. 
7. Then take out a pan and add 1 tbsp olive oil to the pan.  Allow the heat to rise to medium-high.  Remove the chicken thighs from the marinade and add to the pan.  Make sure that you take off as much of the marinade from the outside of the chicken before adding to the pan to avoid splatter.  Let it sear for about 1 minute per side.  
8. Place the seared chicken in an oven safe casserole dish.  Baste with half of the marinade.  Cook in oven for 25 minutes. 
9. Then take out and baste with the remaining marinade.  (Note - You can remove the chopped habanero peppers if you would prefer).  Turn the heat to high broil and let the chicken broil for 5 minutes.  

Serve with a side of collard greens, green beans, macaroni and cheese, or potato salad!  

#327: Chicken Thighs Stewed with Chickpeas, Onion and Cabernet

I'm not going to sit here and make some wild claim that this is truly an authentic Moroccan dish, but I kind of like to think there's a bit of Moroccan inspiration in this one.  Maybe it's the cinnamon/paprika, chickpeas going on?  In either case, this is a rather mild dish, meaning I didn't add a crazy amount of hot spices as I usually do.  This is such a great cold weather dish, too bad it's 90 degrees outside right now! In either case, it's delicious and warm, and not too difficult to make. 

Yes, this chicken is overcrowded in the pan, give me a break here! Besides, that's what makes the whole dish turn into a stew-y situation?  Yep, that's an excuse.

Chicken Thighs Stewed with Chickpeas, Onion and Cabernet

Ingredients:

2 lbs skinless boneless chicken thighs
2 tbsps hot sauce
3/4 cup white flour
1/2 tsp ground cinnamon
1 tsp paprika
2 tsps salt
1 tsp pepper
3 tbsps canola oil
1/2 yellow or red onion, sliced thin
2 tsps chopped garlic
3/4 can of chickpeas (garbanzo beans), drained and rinsed
1/2 can tomato paste
3/4 cup red wine (I used Cabernet Sauvignon)

Directions:

1. Prepare your dredging mixture.  Place the flour, cinnamon, paprika salt and pepper on a plate and mix together with a fork.  
2. Prep your thighs.  Take a cast iron skillet or dutch oven -- or just use a nice handy sauce pan like I did.  Add your canola oil and turn the heat to medium.  
3. Place the chicken thighs in your plate of flour one at a time and lightly coat with the flour mixture on all sides.  Add to the pot or pan you're using.  
4. Turn the heat to high and cook for 2 minutes on high heat on each side.  Turn to medium low heat, cover and cook for an additional 5-7 minutes.  I had to cook my chicken in two batches, so repeat these directions as many time as you need for your batches.  Use half the oil for each batch.
5. Between batches be sure to wipe out the water and oil to avoid splatter, before adding your next bit of oil.  Once the chicken is cooked (most of the way through - 90%), then keep them to the side and spoon over them the hot sauce (I used tabasco). 
6. In the same pan, toss in garlic, onions - cook till translucent, then add chickpeas.  Cook for another 5 minutes.  Add tomato paste and 1/4 cup wine. Mix thoroughly and let cook for about 2 minutes.  
7. Then place your chicken back into the pan with the onion-chickpeas mixture.  Add the rest of the wine and 2 cups of water.  Turn the heat down to medium-low/low heat (should be simmering) and cook covered for 20 minutes.

Serve this dish with quinoa or pilaf with toasted almonds.  

And, in case you mess anything up while making this dish or any other, you should try out the TalkToChef link floating on the side of the blog or even check out their iPhone app.  This tool is so creative, I can't believe it took someone this long to come up with it.  It's an interactive two-way video chat where you can talk to an actual CHEF who can either provide guidance to you on a recipe that needs some fixing or can answer any cooking-related questions you might have.  I mean this is completely free, so why wouldn't you try it out!