Soupe au poulet, citrouille et curry

Source : https://www.allrecipes.com/recipe/282210/red-curry-chicken-and-pumpkin-soup/

Note : J’utilise de la courge butternut.

Ingredients :

  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 medium red onion, diced, divided
  • 2 teaspoons brown sugar
  • freshly ground black pepper to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon freshly minced ginger
  • 4 cloves garlic, finely chopped
  • 6 cups chicken broth, or to taste, divided
  • 1 (13 ounce) can unsweetened coconut milk (not low-fat)
  • 2 tablespoons red curry paste, or more to taste
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon fish sauce
  • 1 (2 pound) kabocha squash
  • 1 large red bell pepper, diced
  • 2 medium green onions, thinly sliced, or more to taste
  • ½ cup chopped fresh cilantro, or more to taste
  • ¼ cup chopped fresh basil, or more to taste
  • 2 small serrano peppers, thinly sliced
  • 3 medium limes, halved

Directions :

  1. Heat vegetable oil in a soup pot over high heat. Add chicken to hot oil; cook, stirring occasionally until browned, about 5 minutes.
  2. Stir in 1/2 of the red onion and brown sugar. Cook until onions have softened and sugar starts to caramelize on the bottom of the pan, about 3 minutes. Stir in black pepper, cumin, and 1 teaspoon kosher salt. Toss in ginger and garlic; stir until sizzling, about 1 minute.
  3. Add 4 cups chicken broth and stir to deglaze the bottom of the pot. Bring to a boil. Add coconut milk and curry paste. Add cayenne pepper and bay leaf. Stir in fish sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
  4. Carefully cut squash with a large knife on a cutting board. Remove seeds and peel and discard skin. Cut flesh into bite-sized pieces. You should have about 1 1/2 pounds squash.
  5. Add squash to soup and salt to taste. Add remaining chicken broth to cover squash. Simmer over medium-low heat, stirring occasionally, until pumpkin is just barely tender, 15 to 20 minutes.
  6. Stir in remaining red onion, bell pepper, and green onions; cook for 2 minutes. Turn off the heat, and stir in 1/2 cup cilantro and 1/4 cup basil. Taste and adjust seasonings.
  7. Ladle into bowls and garnish with more cilantro, basil, green onions, and serrano chiles. Squeeze lime juice into each bowl.

Sauce “Sunday pasta” pour pâtes

Source :https://www.allrecipes.com/recipe/236605/chef-johns-sunday-pasta-sauce/

Notes : Je ne mets pas de beef shank.

Je mets 1 rack de côtes levées de porc et 6 hauts de cuisse de poulet et 2 cannes de tomates et 1 tasse d’eau.

Ingredients :

  • 2 tablespoons olive oil, divided
  • 1 (1 inch thick) slice beef shank
  • 2 pounds pork spareribs
  • 2 bone-in chicken thighs
  • 1 onion, diced
  • 1 pinch salt
  • 6 cloves garlic
  • 3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
  • 2 cups water, divided
  • ¼ cup tomato paste
  • ¼ cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf (Italian) parsley
  • 2 teaspoons salt, or to taste
  • 1 teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes

Directions :

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes.
  5. Add garlic; cook and stir until fragrant, about 1 minute.
  6. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture.
  7. Add roasted beef, pork, and chicken to tomato sauce mixture.
  8. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture.
  9. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Poulet au beurre

Source : https://www.goodtoknow.co.uk/recipes/gordon-ramsay-s-butter-chicken

Note : J’utilise 12 hauts de cuisse.

Ingredients :

  • 800g chicken, boneless and skinless, cut into 3-4cm pieces
  • 2 garlic cloves, peeled and finely crushed
  • 2cm ginger, peeled and finely grated
  • ½ tsp fine sea salt
  • ½ tsp hot chilli powder
  • 1½ tbsp lemon juice
  • 75ml natural yoghurt
  • ½ tsp garam masala (mixed Indian spices)
  • ½ tsp ground turmeric
  • 1tsp ground cumin
  • 1-2 tbsp vegetable oil, for brushing

Sauce

  • 1½ tbsp ghee or melted, unsalted butter
  • 2 garlic cloves, peeled and finely chopped
  • 2cm ginger, peeled and finely chopped
  • 1 cardamom pod, seeds lightly crushed
  • 2 cloves
  • 1tsp ground coriander
  • 1tsp garam masala (mixed Indian spices)
  • 1tsp ground turmeric
  • 1tsp hot chilli powder, or to taste
  • 275ml tomato pure
  • 1tbsp lemon juice
  • 40g unsalted butter
  • 100ml double cream
  • 1tbsp chopped coriander, to garnish

Directions :

  1. To make this chicken curry recipe, place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
  2. Mix together the yogurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
  3. Preheat the oven to 180ºC/Fan 160ºC/gas mark 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 mins. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 mins until just cooked through.

For the sauce

  1. Heat the ghee or butter in a pan and add the garlic and ginger. Fry for a min or so then add the cardamom, cloves, coriander, garam masala, turmeric and chilli powder. Stir well and fry for 1-2 mins until they give off a lovely aroma.
  2. Stir in the tomato pure and lemon juice and cook for another couple of mins.
  3. Add the chicken pieces to the sauce and stir well to coat.
  4. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth. Taste and adjust the seasoning.
  5. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

Chili au poulet tex-mex

Source : http://chefmichaelsmith.com/recipe/tex-mex-chipotle-chicken-filling

YIELD: MAKES 4 CUPS (1 L) OR SO OF FILLING, ENOUGH FOR 8 TO 10 BURRITOS OR ENCHILADAS OR 18 TACOS, EASILY DOUBLED

Ingrédients :

8 bone-in, skinless chicken thighs
1⁄2 teaspoon (2 mL) of salt
Lots of freshly ground pepper
A few splashes of vegetable oil
1 or 2 onions, finely chopped
4 or 5 garlic cloves, minced
1 tablespoon (15 mL) of chili powder
1 tablespoon (15 mL) of ground cumin
1 tablespoon (15 mL) of dried oregano
A 28-ounce (796 mL) can of diced tomatoes
2 cups (500 mL) of frozen corn
A 14-ounce (398 mL) can of black beans, drained and well rinsed
1 or 2 chipotle chilies in adobo sauce, mashed with a fork

Préparation :

  1. Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one.
  2. Match a Dutch oven or heavy soup pot with a tight-fitting lid and set it over medium-high heat. Generously season the chicken with salt and pepper. Splash a thin pool of vegetable oil into the pan. Using tongs, carefully add the chicken to the sizzling pan and sear, turning occasionally, until golden on all sides, 10 minutes or so. Transfer the chicken to a plate.
  3. Add the onions, garlic, chili powder, cumin and oregano to the pan and sauté briefly.
  4. Stir in the tomatoes, corn, beans and chipotle chilies. Briefly bring to a furious boil, then reduce the heat to a slow, steady simmer.
  5. Nestle in the seared chicken.
  6. Cover, transfer to the oven and bake until the chicken is so tender that it falls o the bones, an hour and 15 minutes or so. Gently ease the bones and cartilage out of each thigh and stir the meat back into the sauce.

Poulet tikka masala

Source : https://www.ricardocuisine.com/recettes/3849-poulet-tikka-masala

Note : J’ajoute quelques gouttes de sauce piquante au lieu du jalapeno.

Ingrédients :

Marinade sèche

Poulet

Préparation

Marinade sèche

  1. Dans un grand bol, mélanger tous les ingrédients.
  2. Ajouter la viande et bien l’enrober du mélange d’épices. Réserver.

Poulet

  1. Griller les noix de cajou.
  2. Dans un petit robot culinaire ou dans un moulin à café, hacher finement les noix de cajou. Réserver.
  3. Dans une grande poêle ou une grande casserole, dorer le poulet dans l’huile. Saler et poivrer. Réserver sur une assiette.
  4. Dans la même poêle, dorer l’oignon avec le piment. Ajouter de l’huile au besoin.
  5. Ajouter l’ail, le gingembre et la pâte de tomates. Poursuivre la cuisson 1 minute.
  6. Remettre le poulet dans la poêle.
  7. Ajouter les noix de cajou et le reste des ingrédients.
  8. Porter à ébullition. Couvrir et laisser mijoter doucement environ 20 minutes en remuant fréquemment.
  9. Servir sur un riz basmati.

Note

Traditionnellement, on ajoute du colorant rouge à cette recette.

Poitrines de poulet aux arachides

Source : https://recettes.carlrobitaille.org/wp-admin/post-new.php

Notes :

Pour une saveur plus piquante, ajouter 2 ml (1/2 c. à thé) de gingembre frais haché et la même quantité de sambal oelek.

Faire cuire les poitrines de poulet au four. Préparer la sauce dans une poêle à part et y déposer les poitrines une fois cuites.

Ingrédients :

Préparation :

  1. Dans un bol, mélanger le beurre d’arachide et le miel. Ajouter le lait de coco et combiner. Ajouter la sauce soya, l’huile de sésame, la sauce de poisson et le cumin. Mélanger.Allonger avec 125 ml (1/2 tasse) d’eau. Réserver.
  2. Saler et poivrer les poitrines de poulet des deux côtés.
  3. Dans une grande poêle munie d’un couvercle, chauffer l’huile à feu moyen-vif. Saisir les poitrines de poulet pendant 3 minutes par côté. Baisser le feu à doux.
  4. Déglacer avec le reste de l’eau (60 ml ou ¼ tasse). Ajouter la sauce et bien enrober les poitrines de poulet.
  5. Couvrir et laisser mijoter pendant 15 minutes ou jusqu’à ce que la température interne atteigne 77 °C (170 °F). Tourner une fois à mi-cuisson. Ajouter un peu d’eau au besoin si la sauce devient trop épaisse.
  6. Trancher les poitrines de poulet et les servir nappées de sauce. Garnir d’arachides et de coriandre. Accompagner de boks choys et de vermicelles de riz.

 

 

Poulet thai avec cashews

Source : http://thewanderlustkitchen.com/thai-chicken-with-cashews/

Ingredients :

For the Sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon sweet dark soy sauce
  • 1 tablespoon fish sauce
  • 1 heaping tablespoon brown sugar
  • 1 tablespoon water
For the Stir-Fry
  • 2 tablespoons vegetable or peanut oil
  • 2 cloves garlic, peeled and minced
  • ½ small yellow onion, quartered
  • 4 finger-length dried red chilies (such as chile de arbol), seeded and cut into halves quelques graines de piment oiseau
  • ½ cup roasted cashew nuts
  • 8 ounces boneless (3 à 4 poitrines), skinless chicken breast, cut into thin pieces (about one large chicken breast – hold your knife at an angle and slice against the grain to get the thinnest pieces possible)
  • 1 green onion, cut into 1” lengths

Directions :

  1. Whisk all of the sauce ingredients together in a small bowl and set aside.
  2. Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.
  3. Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies.
  4. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes).
  5. Return the cashews to the pan and toss to distribute around the pan.
  6. Add the sauce to the wok and toss all of the ingredients to coat them well.
  7. Turn off the heat and add in the chopped scallions.
  8. Serve immediately with a side of jasmine rice.

Ailes de poulet avec sauce au fromage bleu

Source :http://www.foodnetwork.ca/recipes/Poultry/recipe.html?dishid=5875

Notes : Pour des pilons de poulet, laisser mijoter dans l’eau 20 minutes au lieu de 10 minutes.

Accompagner de la sauce au fromage bleu.

Yield : 2-3 dozen wings

Ingrédients

  • 2 1/2 pounds chicken wings (2-3 dozens)
  • 2 teaspoons chili powder
  • 2 teaspoons Sambal
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic

Directions

  1. Bring a saucepan of water to a boil.
  2. Simmer the chicken wings for 10 minutes. Remove from water and drain on a paper towel.
  3. In a mixing bowl mix together ketchup, Worcestershire sauce, brown sugar, soy sauce, garlic, chilli powder and Sambal.
  4. Add chicken wings and toss to coat.
  5. Refrigerate and allow to marinate for at least 3 hours.
  6. Preheat gill to high.
  7. Cook chicken wings on a lightly oiled grill for 20 minutes, turning occasionally. (ou cuire au four à haute température)
  8. Place on a large serving platter and serve immediately with blue cheese sauce on the side.

 

Cuisses de poulet au citron et au paprika

Source: http://www.ricardocuisine.com/recettes/4727-cuisses-de-poulet-au-citron-et-au-paprika

Ingrédients

  • 75 ml (1/3 tasse) d’huile d’olive
  • 30 ml (2 c. à soupe) de jus de citron
  • 10 ml (2 c. à thé) de paprika
  • 1 gousse d’ail, hachée finement
  • Le zeste râpé de 1 citron
  • 5 ml (1 c. à thé) de moutarde de Dijon
  • 5 ml (1 c. à thé) de sel
  • 6 cuisses de poulet
  • 1 citron, coupé en quartiers
  • Poivre
Préparation
  1. Placer la grille au centre du four. Préchauffer le four à 180 °C (350 °F).
  2. Dans un bol, mélanger tous les ingrédients à l’exception du poulet. Réserver.
  3. Avec les doigts, soulever délicatement la peau des cuisses du poulet sans la déchirer.  Étendre de l’huile au citron et au paprika sous la peau et en badigeonner aussi le dessus. Poivrer.
  4. Déposer les cuisses, côte à côte, dans un plat de cuisson. Ajouter les quartiers de citron.
  5. Cuire au four environ 1h15 ou jusqu’à ce que la viande se détache facilement de l’os. Au besoin, terminer la cuisson sous le gril (broil) environ 5 minutes ou jusqu’à ce que la peau du poulet soit dorée.
  6. Accompagner de citron, de riz et d’un légume au choix.

 

Poulet à la jerk avec sauce à la mangue

Source:http://www.foodnetwork.com/recipes/bobby-flay/jerk-rubbed-chicken-thighs-with-home-made-mango-habanero-hot-sauce-recipe/index.htm

Ingredients

Jerk Rub:

  • 2 tablespoons ground coriander
  • 2 tablespoons ground ginger
  • 2 tablespoons light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon kosher salt
  • 1 tablespoon cayenne powder
  • 2 teaspoons coarse black pepper
  • 2 teaspoons dry thyme
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves
  • 8 chicken thighs
  • Sliced fresh mango

Directions

  1. Combine all spices in a small bowl.
  2. Rub the skin side of the chicken with the rub and let rest for 30 minutes.
  3. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown.
  4. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through.
  5. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce.

Homemade Mango-Habanero Sauce:

Ingredients

  • 1 tablespoon canola oil (huile d’olive)
  • 1 small Spanish onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 ripe mangoes, peeled, pitted and coarsely chopped (2 tasses de mangue en cubes congelées)
  • 1 habanero (1/4 jalapeno), chopped
  • 1 cup (tablespoon) white wine vinegar (ou vinaigre de riz)
  • Salt

Directions

  1. Heat oil in medium saucepan over medium heat.
  2. Add onions, garlic, mangoes, habanero (jalapeno)and vinegar and cook over low heat for 15 to 20 minutes.
  3. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar.
  4. Season with salt.