CHICKEN WITH PUMPKIN-SEED MOLE

4 boneless, skinless chicken breast

1 small serrano chile

1 small poblano chile

1 small white onion, diced

2 garlic cloves

1 c. fresh cilantro leaves, plus sprigs for garnish

½ c. plus 2 tbs. pepitas (roasted, unsalted)

½ tsp. ground cumin

¾ tsp. dried Mexican oregano

2 c. chicken stock

1 tbs. safflower oil

½ tsp. coarse salt

2 tbs. lime juice

1.   Season chicken with salt, pepper, and cumin.  Heat 1 tbs. oil in saucepan pan and brown chicken.  Reduce heat and continue to cook until juices run clear (5 – 6 minutes on each side). Set aside, leaving juices in the pan.

2.   Place serrano and poblano chiles directly over the flame of a gas-stove burner on high heat.  Roast, turning with tongs, until blackend all over (Alternatively, broil chiles on a baking sheet, turning often, until skin has charred). Transfer chiles to a bowl, and cover with plastic wrap.  Let stand for 15 minutes.  Peel chiles, and remove stems, seeds, and ribs (alternatively, use 2 – 4 tbs. canned mild fire-roasted chiles).

A Deer Park jalepeno, before roasting

3.   Process roasted chiles, onion, garlic, cilantro leaves, ½ c. pepitas, cumin, oregano and ½ c. stock in a blender until a coarse paste forms - or use immersion blender (my personal favorite).

4.   Reheat chicken drippings in the saucepan over medium heat.  Add paste, and cook, stirring constantly until very thick, about 9 minutes.  Whisk remaining 1 ½ cups of stock into paste until incorporated. Let mixture cool slightly, then transfer to blender.  Add salt and lime juice.  Process until sauce is smooth.

5.   Add chicken to pan, and cover with sauce.  Cook over medium-low heat until just heated through, about 10 minutes.

6.   Transfer chicken to a cutting board, and cut into ½ inch thick slices.  Distribute among plates, spoon sauce on top, and garnish with cilantro sprigs and remaining pepitas. 

Roasted pepitas (hulled pumpkin seeds)

CHICKEN TIKKA MASALA

CHICKEN
1 cup yogurt
1 tbs. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. freshly ground black pepper
1 tbs. minced fresh ginger
4 tsp. salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces


SAUCE
1 tablespoon butter
1 - 2 cloves garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
3 tsp. salt
1 (8 ounce) can tomato sauce
1 cup heavy cream


1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Heat 1 tbs. olive oil in large, heavy skillet over medium-high heat. Add chicken, and cook until juices run clear, about 6 - 8 minutes; set aside.

3. Saute garlic and jalapeno in drippings for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

CHICKEN CAPRESE

3 medium tomatoes, cored and chopped
6 oz. mozarella, cut into small cubes
2 tbs. olive oil
1 tbs. balsamic vinegar
1/2 tsp. salt
1/4 - 1/2 tsp. freshly ground pepper
3 tbs. fresh basil, chopped
4 boneless, skinless chicken breasts
1 cup balsamic vinaigrette
2 eggs
1/2 to 1 cup bread crumbs


1. In a medium sized bowl, combine tomatoes, mozzarella, oil, balsamic, salt, pepper and basil.  Mix to combine.  Cover and set aside.

2. Place chicken breasts between two pieces of was paper, and pound until thickness is uniform.  Place chicken breasts in resealable plastic bag and add vinaigrette. Marinate for 30+ minutes.

3.  Whisk eggs and place in shallow bowl.  Place breadcrumbs in second shallow bowl.   Dip marinated chicken into eggs, then into bread crumbs. Sprinkle with salt and pepper.

4.  Heat 2 tbs. olive oil in large skillet over medium-high heat.  Add chicken and cook 5 - 10 minutes on each side, or until juices run clear.  Turn if necessary to avoid burning.

5. To serve, place chicken on pasta (or simply on the plate), and top with a spoonful of Caprese Salad. Garnish with fresh basil, if desired.

PULLED CHICKEN SANDWICHES

CHICKEN:
2 tbs. dark brown sugar
1 tsp. paprika (I liked to use Penzey's Spanish Smoked Paprika)
1 tsp. chili powder
3/4 tsp. ground cumin (I prefer freshly ground...I use a coffee grinder that I've dedicated to spices)
1/2 tsp. ground chipotle chili powder
1/2 tsp. salt
1/4 tsp. ground ginger
1 small whole chicken (or whatever chicken you have on hand!)
1 large onion, quartered

SAUCE:
2 tsp. oil
1 medium onion, finely chopped
2 tbs. dark brown sugar
1 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/4 tsp. ground allspice
1/8 tsp. crushed red pepper
1 cup ketchup
2 tbs. cider vinegar
1 tbs. molasses

1. Combine all but the chicken and onion in a small bowl.  Rub the spice mixture evenly over chicken (if I'm using a whole chicken with the skin, I place the rub UNDER the skin, but do what works for you!).

2. Place the onion quarters in the bottom of the slow cooker and carefully place the chicken on top.  Add 1 - 2 cups water, set slow cooker to LOW, and cook for 8 - 10 hours (I always start the chicken before I go to bed, and turn it off when I get up in the morning).

Here I've used bone-in chicken breasts with the skins removed

3. Remove chicken from crock pot (usually it will completely fall apart); cool; shred (this should be incredibly easy).  Set aside. Discard the contents of the slow cooker. Return chicken to slow cooker.

4.  For sauce, heat oil in a medium saucepan over medium heat.  Add onion; cook for 5 minutes or until tender, stirring occasionally.  Stir in brown sugar and next 5 ingredients (through pepper); cook 30 seconds.  Stir in ketchup, vinegar, and molasses; bring to a boil.  Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally.  Add to crock pot, and stir until chicken mixture is evenly coated.  Set slow cooker to LOW, and cook for 1 - 2 hours.

5. Serve with fresh sandwich rolls, or whatever you have handy!