Miela Tahril

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Chicken, Butter Bean and Red Onion

Good afternoon ... on a fairly cold day I will give you back a good tasty recipes for the health of our families Chicken, Butter bean and red onion.

This is one of our hot supper of 5: 2 of our diet and it was very welcome this evening after coming out of the rain and cold. Full of flavor and filling although low in calories!

Recipe for 4 servings

6 chicken thighs, skinned and boned and cut
1 tablespoon smoked paprika
1 clove garlic, minced
2 red onions, cut into thick slices
200g chestnut mushrooms, sliced thick
100ml dry sherry
400ml chicken stock
400g tin of chopped tomatoes
400g tin butterbeans, drained and rinsed
small bunch of parsley, chopped

How to make it easy enough Heat some olive oil to medium-high heat in a pan and add the chicken, until golden brown on all sides.

Add peppers, garlic and mushrooms and cook until the onions and mushrooms have softened. It will take about 5 minutes.

Add sherry and scrape the bottom to deglaze the pan for a second, then add the chicken stock, tomatoes and butterbeans.

Bring to a boil then simmer for refuse and 15 minutes.

Serve with parsley sprinkled on top and some dry bread if you like.

Wine suggestion: If you feel like a glass with this we suggest trying the red from Navarra, the under-rated in Spain. The balance of juiciness and will work with a simple structure, and rural smokey flavor of the dish.

Happy cooking J

(original post : http://jonoandjules.com)

Honey Chicken Stork ( Menu buka puasa )

Good morning ... in the morning is overcast as if this does make us reluctant to get out of bed, especially for Muslims who are fasting. But there is one activity that is likely to arouse our appetites are cooked iftar menu. Most iftar menu favorite is chicken, chicken menu can be a special fasting menu, how to make a complete dish bango honey chicken was very tasty and delicious served as a dish in this fasting month, we present the following recipe and how to make it.

Here are the ingredients Honey Fried Chicken:

1 pound chicken
3 tablespoons cooking oil
200 ml broth
2 tsp salt
2 tbsp honey
4 tablespoons soy sauce bango
1 teaspoon pepper

The seasoning is prepared:

7 red onions
5 cloves of garlic
1/2 tsp coriander

As for measures to Make Honey Fried Chicken is easy, namely:

First Add salt, honey, add soy sauce, pepper powder and spices into a bowl then Knead the chicken and let stand about 30 minutes.

Heat oil in a wok, stir-fry chicken until wilted. Add water and ungkep 20-30 minutes.

Heat a grill that has been smeared with butter on the stove, then grilled chicken to be dry and seasoning permeate the chicken.

Remove and serve on a platter and garnish with garnishes.

Serve with Warm White Rice and sauce as a complement.

Good luck J

Green Chilli Chicken ( Menu Buka Puasa )

Good morning ... congratulations for your pilgrimage fasting Muslims. On this occasion I will give you the menu to break the fast with enough food that is tasty and also healthy green chili chicken.

Combined with the delicious chicken and spicy aroma of green peppers, it will tempt your appetite families. How food processing is very practical, very fitting for those of you who do not have much time to cook.

The materials used to make it quite simple, namely:

1 chicken, washed, cut into 8 pieces
1 tbsp lemon juice
2 tsp salt
3 tablespoons cooking oil for sautéing
2 pieces of orange leaves
1 piece of lemon grass, crushed roots

Subtle seasoning needs to be prepared as follows:

8 red onions
5 cloves of garlic
10 large green chilies
5 pieces of green chili
3 cm ginger
2 cm turmeric
3 eggs hazelnut
1 tsp salt
1 tsp sugar

How to make it quite difficult that is, Marinate the chicken pieces with lime juice and salt, set aside, naira for 15 minutes. Fried chicken in oil until golden brown much.

Stir-fry the whole spices until fragrant and ripe, lime leaves and lemongrass enter. Then enter the fried chicken. Green chili seasoning mix until evenly distributed. Serve warm.

You can adjust the level of spiciness green chili chicken recipe is to your taste. Large green chili basically not spicy, just give it a distinctive aroma of rotten green chilies. Spicy flavor derived from cayenne pepper is used, so to get a taste of spicy to suit your taste, adjust the use of cayenne pepper. Good luck J

Summer Barbecue Chicken

Good morning.... this sunny weekend, it seems necessary in order to feel perfectly delicious food. And as usual when summer arrives, everywhere will smell of barbecue is so offensive, and following a healthy alternative to sausages and burgers are delicious.

Recipe needed to make a summer barbecue chicken, a dish made for 4 servings

4 skinless chicken breasts (not too big)
3 tablespoons maple syrup
1 tablespoon whole grain mustard
Grated zest of 1 orange

And for how to make it so simple that Slash chicken breasts several times at the top. Add the remaining ingredients in a shallow dish and swish together. Then add the chicken and turn it over a few times until it is completely covered. If you have time you can leave in the fridge for up to 24 hours for the marinade (cover plate with cling film), if not still will taste great cooked immediately.

Cook the chicken on the barbecue turned once and brushing the remaining seasoning on a plate. We took about 8 minutes total but cook them again if necessary. Serve with a salad and some potatoes.

And for the right companion drink wine or white wine seems.

Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar Chicken,” showed me once again that so many of life’s great culinary pleasures happen when you least expect them. I saw this recipe featured on TV recently, and chose to try it for two main reasons: one, it’s slathered in crème fraiche; and two, it’s roasted over caramelized, chicken drippings-soaked bread.

I know, we had you at “slathered in crème fraiche,” but it was the bread that I was really looking forward to when I pulled this out of the oven, which is why I was so bummed when I thought I'd ruined it. Since I got greedy and used an extra slice of bread, and also used a larger roasting pan, the bread cooked to what would generously be referred to as “golden-black.”

Several times during the glazing at the end, I contemplated tossing them out and simply making a joke about it during the narration, but I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll encourage you to use a smaller roasting pan, which will better insulate the edges of the bread, but I wasn’t exaggerating when I described just how great it really was. I promised to stop using the word “unctuous,” but it actually seems appropriate here.

It was so saturated with chicken fat, caramelized juices, and crème fraiche, that the bitterness from the darkest parts of the bread seemed to balance the richness somehow. The point is, if mine was good this dark, one shade lighter should get you even closer to million dollar chicken nirvana. I hope you give this “rich” combo a try soon. Enjoy!

Ingredients for 4 portions:

4 1/2 pound whole chicken

salt and pepper to taste

1 lemon

1 bunch fresh thyme

1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon - I didn't, since I had included garlic in the last twelve things I'd eaten, and was taking a break, but feel free to add!)

olive oil, as needed

3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:

1 cup creme fraiche

1 zest of one lemon

juice of one lemon

1 tablespoon grated shallot puree

1 teaspoon Aleppo pepper

- Cook at 450 degrees F. for one hour, then glaze, cook for 10 minutes, and repeat until chicken is done. (Note: If you use a different size chicken, you’ll obviously need to adjust your times. Cook until internal temp in thickest part of thigh is 165 degrees F.)
- The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn't, but that always a nice option.

A Friendly Barbecue Chicken Reminder

I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it's turned towards the hot coals.

Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn't allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.

The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there's a time of the year to tighten up your chicken barbecuing game, it's right now. Enjoy!

Sweet Hot Mustard Chicken Thighs – Good to the Bone

Sweet Hot Mustard Chicken Thighs Miela Tahril

I don’t make a lot of Indian food on this blog, but I do borrow a lot of techniques inspired by that cuisine. Things like toasting spices in fat for stews, marinating meat in yogurt, and slashing chicken down to the bone, as I did with these sweet, hot mustard thighs.

I know it’s a bit controversial, since some say you lose moisture, but any technique that's been practiced for a thousands years is okay by me. I think it helps permeate the chicken with the sweet, hot mustard marinade, as well as gives the final product some fairly cool “racing stripes.”

As I mention, if you insist on using boneless-skinless thighs, this will still work, but it is really is a recipe where the bone is key. You may have heard the expression, “the closer the bone, the sweeter the meat,” and it’s so true. There are many ingredients you can substitute for, but bones aren’t really one of them.

Imagine a chef boning out a rack of ribs before barbecuing them, so that they’re easier to eat? …actually, don’t imagine that, but I think you get the point. Anyway, I hope you try this very easy and delicious sweet, hot mustard chicken thigh recipe soon. Enjoy!

Ingredients:

(consider all the spices “to taste” and adjust to your liking)

8-10 chicken thighs

1/2 cup Dijon mustard

1/4 cup packed brown sugar

1/4 cup red wine vinegar

1 tsp mustard powder

1 tsp freshly ground black pepper

1 tsp salt

1/2 tsp ground dry chipotle

cayenne to taste

1 onion sliced into rings

4 cloves minced garlic

vegetable oil for the pan and top of chicken

Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good that at some point you’ll be faced with a few leftover grilled chicken breasts. Will you take the easy way out, and make chicken salad? Or, will you be brave and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be Asian, yet looks close enough to upset people anyway. I can’t do anything about that, and won't be dissuaded from using sweet, rich cashews, and a spicy, sweet and sour sauce to disappear some leftover, grilled chicken just because some people will get annoyed.

Sure, there are a hundred ways to make it “better” or more “authentic,” but on a weeknight after a long day at work, with your show coming on in 20 minutes, none of that matters. This isn't about what you think when you taste it; it’s about what you don’t think. And what you don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you didn’t tweak this to your own personal tastes. It really is a versatile recipe, and one I hope you try soon. Now, get out there and grill too much chicken, and as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil

6-8 thin slices of fresh ginger root

1 hot red chili pepper, sliced

1/2 cup dry roasted cashews

2 cloves garlic, sliced

1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts), cut into 1-inch cubes

For the sauce:

1/2 cup cold water or chicken broth, more as needed

1 tbsp cornstarch

1 tbsp ketchup

1 1/2 tbsp rice vinegar

1 tbsp soy sauce, more as needed

2 tsp sambal (hot ground chili sauce)

1 packed tbsp brown sugar

juice of one lemon

1/4 cup chopped cilantro

In a Fowl Mood: A Fabulous Last Supper 2010

Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb Moroccan-style chicken crépinette seasoned with preserved lemon from Fatted Calf. I served it over a salad of raw, shaved asparagus, and garnished with kumquats candied in a chili syrup.

For our main course I continued my exploration into equipment-less sous vide, which produced the finest duck breast I've ever eaten. I served it with a huckleberry gastric, and green lentils, The meat was perfect beyond description. I can't wait to show you how amazing and simple doing sous vide cooking at home actually is. Stay tuned!

Thanks to J. Kenji Lopez-Alt over at Serious Eats for his "Sous-Vide 101: Duck Breast" post, which served as the guide for the duck technique.

Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic

Many years ago, at a small neighborhood restaurant in San Francisco, a young cook got to do his very first menu “special.” It featured pulled chicken, Cajun sausage, and peppers stewed in a rich, spicy gravy; and was served over grilled French bread.

Not sure what to call it, the inexperienced, but handsome cook described it as a, “sort of Cajun ragout of chicken,” which made it on to the specials board as, “Cajun Chicken Ragu.”

Yes, I was that young cook, and the following recipe is pretty close to that historic dish. While I did enjoy it over the grilled bread back in the day, a gravy this awesome really deserves to be served over a big pile of rice. These are the kind of things you learn as you mature. That, and make sure you spell out your specials to the disinterested waiter writing the chalkboard.

Anyway, since I’m not going to New Orleans for Mardi Gras (I’m allergic to feathers and drunk tourists), I thought I’d dust off this old, personal favorite, which while not totally authentic, certainly celebrates those fabulous Cajun/Creole flavors.

As I mentioned in the video, this works with any kind of chicken, raw or cooked. As long as you simmer the gravy to an appropriate thickness, and make sure your meats are fully cooked, and heated through, you should be in bon shape. I hope you give this a try soon. Enjoy!

Ingredients for 4 large portions of Cajun Chicken Ragu:

6 slices of bacon, cut in 1/4-inch pieces

1 large onion, diced

2 ribs celery, diced

large pinch of salt

1 green bell pepper, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tbsp vegetable oil

1/3 cup flour

1 tsp freshly ground black pepper

1 tsp paprika

1/4 tsp cayenne pepper, or to taste

1/2 tsp dried oregano

3 cups cold chicken broth

1 tsp Worcestershire sauce

8 oz andouille sausage, sliced

2 or 3 cups pulled chicken meat

1/4 cup chopped green onions, plus more to garnish

*check for salt and seasoning, and adjust at the end!

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th recipe we’ve uploaded to YouTube since we launched the channel in January 2007. As I waited for the file to upload, an odd sense of disbelief started to wash over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t seem possible.

The more I thought about just how much content that is, the more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a different kind of disbelief came over me as I considered all the dishes I’ve still not done.

After all these hundreds and hundreds of recipes, I still have not done things like risotto, goulash, blue cheese dressing, calamari, or beef Wellington; just to name a few. Anyway, it was an interesting and introspective ten minutes, sitting there watching the upload progress bar slowly move across the screen, thinking about what I had done, and how much I still needed to do.

As far as these gorgeous wings go, they rocked. My wife Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her eat before, and deemed them my best yet. I’m not sure about that, but they did come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a wing in the oven is all the moisture that leaks out during the initial phase of baking. Here, we are parboiling the wings in a very flavorful liquid, which not only helped season the chicken, but also produced a surface texture in the oven that your guests will swear came straight out of a deep fryer. I hope you give these a try soon, and as always, and for the 800th time, enjoy!

Ingredients for 5 pounds of wings (about 48 pieces):

3 quarts cold water

1/4 cup salt

1/3 cup balsamic vinegar

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

4 to 5 pounds of chicken wing sections

8-10 cloves garlic plus big pinch of salt

3 or 4 tbsp olive oil, or as needed

1 tbsp freshly ground black pepper

2 tsp red pepper flakes, or to taste (obviously you can add cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs

about 1 cup of very finely and freshly grated Parmigiano-Reggiano cheese

creamy Italian dressing for dipping, optional

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

If you love chicken cordon bleu because it’s “fancy,” and you serve it primarily to impress dinner guests with your culinary skills, then this video is really not for you. However, if you love chicken cordon bleu because of its winning flavor combination of chicken, ham, and Gruyere cheese, then stick around.

Don’t get me wrong, I love the classic preparation, and will do my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I can deliver the same basic flavor and texture profile with significantly less time and effort.

By the way, while most consider this a French recipe, the word on the street is that this actually originated in Switzerland. That doesn’t really have any bearing on the recipe, but since I can’t remember ever giving the Swiss a hard time here, I thought I’d take this opportunity to ask, what’s up with those pocketknives? You really need one tool that can both kill a squirrel and puck nose hairs? Seems a little much.

Anyway, it’s been a while since I posted a sandwich video, and this, as the name would indicate, was certainly a blue ribbon winner. It made for a perfect lunch, but throw a poached egg on top, and you’ve got a stellar brunch item; or cut these up into quarters, and serve as finger food for the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever.

2 tbsp butter

1/2 cup diced smoked ham

1/2 cup diced onion

1/4 tsp dried thyme

2 tbsp flour

1/2 cup plus 1 tbsp milk

3 oz shredded gruyere cheese, divided (save a little for the top)

1 rounded tsp Dijon mustard

pinch of nutmeg

1 cup diced cooked chicken

1/4 cup diced dill pickle

cayenne, salt and pepper to taste

2 tbsp bread crumbs mixed with 1 tsp melted butter for the top

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once in a while there’s nothing wrong with going over to the light side, and enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of course have more fat and flavor, but after a bunch of requests for a chicken breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it. You want it slightly undercooked, maybe about 150 degrees F. internal temp, since it will cook all the way when we add it back in. You’ll notice when I slice mine, there’s a little bit of opaqueness to the flesh, which is what you want.

This is intended to be a relatively quick and simple weeknight meal, so I didn’t add much in the way of extras, but things like peppers, squash, and mushrooms are always welcomed additions.

I know you’re probably missing those long, warm summer days right about now, but one of the great things about this season’s cold, wet weather is that it begs for recipes like this. I hope you pour yourself a beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

Chicken Riggies – What if You Never Saw This?

Way back when, the only way you would’ve found out about a regional recipe like Chicken Riggies, would have been to eat it while traveling through Central New York.

You would’ve loved it (because there’s nothing not to love) and maybe even tried to recreate it when you got home, but more likely it would have ended up fading into nothing more than a pleasant memory; referred to as “that rigatoni we had in Utica.”

I’m sure you’ll plan a trip through the lovely Utica/Rome area of New York State eventually, but in the meantime, I offer up my take on this thoroughly enjoyable plate of pasta. I think it’s fairly authentic, with two notable exceptions. I use Marsala instead of the standard white wine, and use roughly chopped thigh meat, instead of the more popular chicken breasts.

This results in a sauce that seems much richer than it actually is, and I think you’ll love the subtle sweetness the wine imparts, which works wonderfully with the heat from the peppers. Of course, as I joke about in the video, forget how tasty the recipe is…it’s worth making just for the name alone. What’s for dinner? Chicken Riggies! Riggies? Yes, Riggies!

Anyway, if you’re from Central New York, I hope I did your venerable recipe proud. If you’re not, I hope you give this gorgeous rigatoni recipe a try, and experience what only a few decades ago, you may not have ever heard of. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

4 oz hot Italian sausage, crumbled

1 onion, sliced or diced

1 cup sliced mushrooms

salt and pepper to taste

1 1/2 pounds boneless skinless chicken thighs, roughly chopped or cubed

1/2 cup Marsala wine

1 (28-oz) can whole, peeled San Marzano tomatoes, crushed

1 cup chicken broth

1/2 cup heavy cream

1/2 cup water, or as needed

1 1/2 cups chopped hot and/or sweet peppers (any jarred or fresh peppers will work, but cherry peppers are a good choice)

*if using mild peppers, use chili flakes or chili paste to increase the spiciness.

1/2 cup pitted, halved Greek olives
3 cloves minced garlic

1/4 cup chopped Italian parsley

1 pound rigatoni

1/2 cup grated Parmigiano-Reggiano or Romano cheese

Spicy Rice Noodle Salad – Strange But Chew

The first time I had a spicy, cold rice noodle salad, it wasn’t the bold flavors that caught me by surprise, but the strange and addictive texture. It was so different to any pasta salad I’d ever had before, that I was kind of bummed I hadn’t known about this stuff sooner. Makes me sad to think about all the time back I wasted on those stupid, tri-color fusilli salads.

Anyway, this is pretty easy and delicious stuff. I’m not even sure these noodles are technically cooked, but simply softened in very hot water to your personal preference of tenderness. You can, and many do, boil this stuff like pasta for a couple minutes, and have what’s much closer to a proper al dente angel hair, but I much prefer the toothsomeness you get using the hot water method.

Unlike undercooked wheat flour pastas, this isn’t a gummy, crunch, but much more of a “pop” or “snap” as your teeth break through the almost tender noodles. Once soaked with the vibrant dressing, and topped with the optional, but highly recommended grilled chicken, you have a change-of-pace lunch that will be the talk of the water cooler.

Speaking of the chicken, all you’ll need to do is double the dressing recipe, and pour half over some boneless skinless chicken thighs (or any other cut). Let sit out, marinating for 30 minutes, and then grill to caramelized perfection. I hope you give this great spicy rice noodle salad a try soon. Enjoy!

Ingredients for 2 large servings:
1 package (6.25 oz) thin rice noodle (soaked in almost boiling water until desired tenderness, rinsed, drained thoroughly)

3 garlic cloves, crushed

1/3 cup seasoned rice vinegar

1 or 2 tbsp samal or other ground chili sauce

3 tbsp fish sauce

1 tsp brown sugar

1/4 tsp salt

1 cup carrot julienne

4 green onions, chopped

1/2 cup packed mixture of chopped basil, mint, and cilantro

1/2 cup chopped peanuts

1 tsp sesame oil

Optional:

6 grilled boneless skinless chicken thighs

sliced Fresno chilies

Wishing You a Happy Labor Day Weekend from Manchester NY

I’ll be in lovely Manchester, NY for a few weeks visiting my mother Pauline and the rest of the family. We’ll have a steady stream of new videos as usual, but I am going to try to take a little break from the laptop, and stay offline as much as I can. So far so good…I think I only tweeted four or five times yesterday!

Uncle Billy. One of my most
influential culinary mentors!

Anyway, speaking of family, today is the famous D’Arduini family reunion, and if that name sounds familiar, it should. Despite being one of our older, low-res videos, Chicken D’Arduini, which I filmed here years ago with my uncle Bill D’Arduini, has remained one of our most popular chicken recipes ever.

To honor the occasion, I’m reposting this wonderful dish just in case you haven’t seen it, or maybe forgot how delicious it really is. I hope you have a great holiday, and as always, enjoy!

Chicken D’Arduini (click here for the original post and ingredients)

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

If it isn’t, it should be! This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it’s amazing!

You’ve heard me say on many occasions to be careful when soaking chicken in an acid marinade. Usually an hour or two is the maximum I recommend, otherwise the meat will actually “cook” in the liquid, much like fish in a ceviche. Here, that’s exactly the idea.

You could almost call this twiced-cooked chicken, except that the food nerds would come out of the woodwork to remind us the meat doesn’t “cook” in the marinade, it becomes “denatured.” Whatever, nerds. All I know is when you grill that "over-marinaded" chicken over a hot, charcoal fire, some serious magic happens.

The term "spiedie" (SPEE-dee) comes from “spiedo,” the Italian word for spit, and simply refers to meat grilled on a skewer. The original protein was lamb, which explains all the mint and garlic in the marinade, which Iacovelli called, “zuzu.”

As I hope you find out, “zuzu” is also wonderful with chicken, and there are hundreds of credible reports of it being fantastic on pork, beef, and venison also. Yes, one taste and I think you’ll understand why this is so incredibly popular in and around Binghamton, NY.

The only mystery is why hasn’t this spread across the country? Seems like a natural. It’s got a great back story, catchy name, lots of room for local adaptations, and a marinade called “zuzu.” Come on, what more do you need? Anyway, every new sandwich trend begins with a single bun, or something like that, so I hope you give this a try soon. Enjoy!

Ingredients for about 6 skewers:

3 pounds boneless skinless chicken thighs (or any boneless meat!)

1/2 cup olive oil

1/4 cup freshly-squeezed lemon juice

3/4 cup wine wine vinegar

1 rounded tablespoon sugar

6-8 cloves garlic

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup picked mint leaves

Rusty Chicken Thighs – What’s in a Name?

When I first came up, dishes had cool names, but that eventually went out of fashion, and chefs just started listing all the ingredients on the menu instead. That’s all well and good, but the problem for recipes like this “Rusty Chicken,” is that if I called it “Grilled Chicken Thighs marinated with Garlic, Soy, Maple Syrup, Chilies and Rice Vinegar,” you’d be thinking about all those parts and not the sum (of the yum?).

Since no one flavor dominates this beautifully balanced, all-purpose grilled chicken marinade, I’d prefer it just be called “rusty chicken” – celebrating the color of the marinade and meat, instead of the individual ingredients. I guess what I’m getting at is this doesn’t necessarily taste like the ingredients sound.

Besides, I think recipes with unique names take on their own personality, and it only takes a few tall tales to build a mythology around it. One reason Buffalo chicken wings taste so good is because they’re called “Buffalo wings,” and not “hot sauce & margarine-glazed wings.” Anyway, call this what you want, just make sure you give it a try soon. Enjoy!

Ingredients:

2 pounds boneless skinless chicken thighs

1 or 2 cloves garlic sliced

2 tsp to 2 tbsp hot chili sauce or paste, or to taste

1 1/2 tbsp maple syrup

2 tbsp soy sauce

3 tbsp rice vinegar

2 tbsp mayonnaise

salt and pepper to taste

*Of course you should taste and adjust this marinade before pouring over the chicken!

Miela Tahril

Chicken, Butter Bean and Red Onion

Honey Chicken Stork ( Menu buka puasa )

Green Chilli Chicken ( Menu Buka Puasa )

Summer Barbecue Chicken

Million Dollar Chicken – Of Course It Tastes Rich!

A Friendly Barbecue Chicken Reminder

Sweet Hot Mustard Chicken Thighs – Good to the Bone

Cashew Chicken – Keeping it Not Real

In a Fowl Mood: A Fabulous Last Supper 2010

Cajun Chicken Ragu – An Old and Misspelled Mardi Gras Classic

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

Chicken Riggies – What if You Never Saw This?

Spicy Rice Noodle Salad – Strange But Chew

Wishing You a Happy Labor Day Weekend from Manchester NY

Chicken Spiedies – Is Binghamton’s Best America’s Next Big Sandwich Trend?

Rusty Chicken Thighs – What’s in a Name?

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