A Favourite Baked Chicken "Recipe"

The title of this post is partially misleading because there is not a particular "recipe" for this dish of baked chicken. It came about years ago when I simply opened the kitchen cupboard, stood back, surveyed the sauces and then started adding a little bit of this and a little bit of that. I eyeball everything and then get in there with clean hands and mix everything together ensuring that the marinade gets into all parts of the chicken.

An overnight marinate guarantees juicy, flavorful meat and accompanying sauce. I know this word - umami - gets overused at times but it is absolutely true of this dish. Adding a heaping handful of sliced scallions/green onions just as the baking dish is pulled from the oven elevates the overall flavour, making the chicken even more appetizing. If I am entertaining, I serve this version of baked chicken with Vegetable Fried Rice or Egg Fried Rice but my preferred way to eat it, is with plain white rice and a wedge of macaroni pie with the sauce spooned over the rice. Slices of cool, crisp cucumbers served on the side along with a drizzle or two of hot pepper sauce completes the meal for me.

I make this dish over...

...and over again.

Here's how it is done.

INGREDIENTS

• 1 large chicken cut up into 12 - 14 pieces (the breast is cut into 6 pieces if the chicken is very large)
• Paste made of ginger, garlic and hot pepper (about 3 tablespoons)
• Regular Soy Sauce
• Dark Soy Sauce
• Sweet Soy Sauce (Kecap Manis)
• Oyster Sauce
• Chinese Black Vinegar
• Fish Sauce
• 1 teaspoon toasted sesame oil
• 1 cup thinly sliced scallions (white, purple and green parts)

(I do not add salt because there is enough sodium in the sauces)

DIRECTIONS

1. Rinse and pat dry the cut-up chicken and add to a large bowl.
2. Add the ginger-garlic-pepper paste as well as the other sauces to suit your taste, along with the sesame oil.
3. Working with clean hands, mix together the paste and sauces with the chicken ensuring that the chicken is properly coated.
4. Transfer to an airtight container or bowl with a tight cover, or to a large zip bag, seal and refrigerate overnight or up to 18 hours.
5. Bring the meat up to room temperature before cooking.
6. Preheat oven to 350 degrees F.
7. Arrange chicken in an ovenproof baking dish - preferably glass or ceramic. Pour the marinade over the chicken, push pieces of the meat aside so that the marinade gets in between the meat.
8. Bake for 45 minutes or until chicken has a rich deep colour.
9. Remove the baked chicken from the oven, scatter half of the scallions over the chicken then spoon the sauce over the chicken (the scallions will run off and down into the dish, that's okay). Sprinkle the other half of the scallions and let the dish rest for 15 minutes before serving.

NOTES

• You can choose to combine the sauces in a bowl, taste and adjust until it suits your taste then pour over the chicken. You may even determine that you need some added salt depending on your preference.
• A few things to note about the sauces - the regular soy sauce is saltier than the dark soy sauce which is thicker with a hint of sweetness. The sweet soy sauce is sweet with subtle hints of salt. The oyster sauce is salty with caramel notes. The black vinegar is tart and helps to balance the sweet and salt of the other sauces when combined, go lightly. The fish sauce is salty.
• I recommend a glass or ceramic dish because of the sugar content in the marinade; in a tin pan, it can stick and burn easily.

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Barbados @ 50 - Baked Chicken

Just like Bakes, Macaroni Pie, Cornmeal Cou-Cou and Fish Cakes, among other things, each country in the region has its own version of baked chicken. What differentiates one country's baked chicken from the other is mainly the seasoning. Some people use a signature herb mixture/paste known as green seasoning, while others only use dry spice rubs. Some may use a combination of both and yet another group may add liquid seasoning sauces to the mix to make a marinade that would result in the chicken creating its own sauce. All of this is a matter of personal preference. Many households prefer their baked chicken to be cooked dry and then opt to make a gravy on the side. Personally I like my baked chicken marinated overnight with green seasoning and other ingredients such as regular and dark soy sauce, oyster sauce and Worcestershire sauce. When cooked, the baked chicken is juicy and creates it own sauce.

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Guyana @ 50 - Baked Chicken

Each country in the Caribbean boasts of its baked chicken and while they are all tasty in their own right, I prefer my Guyanese style of baked chicken. Each household has its own way of seasoning and marinating the chicken. In our home, a fresh herb paste (green seasoning) would be made the same day to rub all over the pieces of chicken. Soy sauce, Worcestershire sauce, a little cassareep (just for colour, not too much), ubiquitous Chinese sauce, freshly grated ginger, garlic and hot pepper sauce would all be added to the chicken. The seasoned chicken would be stored in an airtight container and be refrigerated overnight for a nice long marination. I think that that is one of the 'secrets' to our baked chicken tasting so good.

The next day, everything - chicken and marinade - would get put into a large oven proof dish and be baked until cooked, appealingly browned, with its own sauce.

Baked Chicken ©Cynthia Nelson

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Guyana @ 50 - Pow, Pao, Pau

Pow(s) were always a hit and a sold-out favourite at the many Church cake/bake sales, especially the ones held by Sacred Heart Church. On Saturday mornings, in the foyer of the then Royal Bank of Canada on Water Street, there would be bake sales to raise funds for one cause or another - to fix the Church's roof, send the altar boys to camp or something. The Pows would be delivered and they never made it to the sale table because all the ladies selling bought the Pows for their family. :)

Pow ©Cynthia Nelson

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A Taste of September & Book 2 - Signed!

A stew, a braise - comfort food at it's best. In September's edition of TASTESMONTHLY, toss aside the recipe and cook with your own instinct, make it the way you like it - a big pot of stew. Beef, pork, lamb, chicken, seafood, whatever your heart desires, stew it, braise it.

After you've had your fill, store the rest in individual containers and each time you retrieve a container, eat the stew with a different carb - bread one day, rice another, ground provisions, pasta or potatoes. Trust me, on each occasion, you'll experience new waves of enjoyment.

Get September's edition of my free newsletter - TASTESMONTHLY or drop me a line with the word SUBSCRIPTION in the subject line to receive monthly editions directly in your inbox.

I also wanted to share some news with you. A couple of weeks ago I signed a publishing contract for my second book. None of this would be possible without YOU. Yes you. Don't look around to see if there's anyone beside you or over your shoulder. Your love, support and constant encouragement make all of this possible, so thank you! The book falls under the genre of cookbook but it is not really a recipe book more like a reference book, a companion in the kitchen.

I'll keep you updated as things progress. Right now I am in the process of working out a schedule that allows me to work in a way that still provides some of the breathing space I managed to carve out for myself a few months ago.

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Another kind of Roti & Curry

When I first read about Tashreeb Dijaai - an Iraqi-styled stewed chicken, it immediately made me think of a very Caribbean dish of curry and roti. Everything about this dish was different, the flavour, taste and even the way in which it is served.

The spice mixture added a new dimension to the curry and the addition of sumac, made this uniquely delicious. Here in the Caribbean, roti and curry, as a dish, is served two ways: The curry in one plate and the roti in a separate plate; the other way is the curry, encased/wrapped in the roti. I love the way in which Tashreeb Dijaai is served - the roti is torn and laid at the bottom of the plate, the gravy/sauce from the curry is then drizzled generously over the roti and the meat and potatoes piled on. Oh gosh, just writing about it is making me hungry. The roti becomes wet and pregnant with the spiced, savoury sauce and each morsel leaves you wanting more.

Don't even think of eating this meal with a knife and fork, get in touch with your food and eat with your hands! It's so good! Click here for the recipe. Don't worry if you can't find all of the ingredients, just make it.

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Show Me The Soup!

I know that it is very cold where many of you that read this blog live and I know that any one of these soups will warm you up good and proper. If you are in the tropics like I am, well, let's just say that the soups will lighten your eating in a fulfilling way.

This week, rather than just tell you about the soups over at About.com, I thought that I'd show it to you... entice you... Tuty, I did this post just for you. (smile)

Click on the links beneath the each photograph for the recipe.

TRIPE SOUP

CHICKEN NOODLE SOUP

HAM & SPLIT PEA SOUP

BEEF SOUP

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Red Lentil Kofta(s)

Always in search of new ways to use familiar ingredients, I was delighted to discover Red Lentil Kofta, which according to my friend, Burcu, is one of the most popular appetizers of Turkish cuisine.

When shopping, I pick up at least 4 packets of red lentils because they cook up so easily and quickly and I can make a lot the things with them. For example, one of my favourites is red lentils cooked with rice, we call it split pea and rice. You can make dhal, phulourie (split pea fritter), soups etc. What I like most of all is that no overnight soaking is necessary!

The traditional Red Lentil Kofta recipe calls for red lentils and bulgur wheat but I rarely have bulgur wheat in my pantry, so instead, I used couscous and it turned out great.

INGREDIENTS

Yield: 14 - 16

1 cup red lentils (masoor dal)

2 cups water

1/2 cup couscous

1 teaspoon salt

2 teaspoons lemon juice

1/3 cup canola oil, plus more if needed

2 teaspoons tomato paste

1 cup finely minced onion

1 tablespoon finely minced garlic

Minced hot pepper to taste

1/4 cup chopped cilantro, divided equally

1 heaped teaspoon ground cumin

2 stalks green onions thinly sliced (white & green parts)

DIRECTIONS

1. Wash and drain lentils. Add to a sauce pot with water and bring to a boil until the lentils are cooked and most of the water has been absorbed. Remove from heat and add couscous, salt, and lemon juice and stir to mix. Cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and let saute for 1 minute then add onions, garlic, hot pepper, half of the cilantro and cumin. Let saute on low heat until everything is softened. You do not want the mixture to develop a colour other than what is there naturally.
3. Remove sauteed aromatics from heat and stir in green onions and remaining cilantro.
4. Add sauteed mixture to the lentils and couscous and mix well to incorporate.
5. Take about 3 - 4 tablespoons of the mixture at a time, and form into koftas - form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.

The soup series on About.com continues... this week, check out on twist to a traditional Chicken Noodle Soup. Be warned, this is not your mama's chicken noodle soup :)

Have a productive week everyone!

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Negotiating & Bargaining

If you're anything like me, when it comes to eating certain foods, you negotiate and bargin with yourself. When I find myself in such a situation, it is quite a sight because you would swear that I have gone mad. I pace. I stop and stare at nothing in particular while the wheels in my mind roll, bounce and tumble; and yes, I talk to myself - in whispers and aloud. Let me take you through my most recent episode. And when you're done, be sure to check out my friend Mike's effort to eat healthy. Oh the lengths we go to and the things we say to justify our choices. I'd love to hear how you bargain and negotiate when you want to indulge or feel guilty having indulged.

Clockwise: skinless fried chicken, steamed corn, steamed okra, tomatoes & green plantain fries

Whenever a fruit or vegetable has just come into season, the first way I prefer to have it, is prepared simply, or, as some cases require - eaten as is. Steaming the corn may sound bland, but it isn't if you have fresh sweet corn. The kernels plump up and burst in your mouth letting out all its natural juice. It will have you knawing at the cob long after the kernels are gone.

There was a time in Guyana when a lot of imported items such as English potatoes were banned (that's a story for another time). The local fast food outlets then started making green plantain fries to go along with the fried chicken they would sell. It was a hit. Actually a friend of mine who was visiting the other day says that prefers to have his chicken with plantain fries.

Beautifully golden and very easy to make; these are best eaten while still warm. They are hearty and really compliment fried chicken or fried fish. Try it sometime.

Green Plantain Fries

INGREDIENTS

2 large green plantains
Oil to shallow fry
Salt

DIRECTIONS

1. Peel plantains and cut in half crossway; now cut each piece in half lengthways then cut into fries by further cutting each half lengthways into 3 each strips/wedge
2. Heat oil on medium heat
3. Fry plantain in batches until golden; drain on paper towels and immediately sprinkle with salt

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A mental adjustment to cooking & eating

My friends, before I get to this week's column/blog post, I just thought that I'd clarify a few things based on some comments from last week's column/blog post - In Defence of All-Purpose Flour. I hope that I do not offend anyone.

• I was in no way advocating for the exclusive use of all-purpose flour, rather, I was making the point that despite the multitude of flour options we have available to us that there still is a place for all-purpose flour in our kitchens. And, to that I hold true.
• I specifically stated in my column, the context for my argument: "...and for this column, I am referring to cake flour, bread flour and pastry flour." I was not referring to the use of whole wheat flour etc.
• The fact is that for the majority of the world, all-purpose flour and other "ordinary" ingredients are the only options - as a result of availability and resources.

There, I've said my piece :)

And now on to the business of this week.

When I started the Tastes Like Home columm, I would cook regular "home" food and then cook "column" food. Two major things happened - I saw my food budget skyrocket and the joy I got from cooking began to wane. I had to make adjustments. I had to figure out a way to balance the time I spent in the kitchen and the time I had for the other aspects of my life, like my job and other interests. Long story short, I had to make some changes. I had to make a mental adjustment to cooking and eating. Click here to read this week's column about the adjustment and the explanation for the dishes shown below. The roast chicken recipe is included in the column.

Roast Chicken with Roast Potatoes & steamed Snow Peas

Roast Chicken with Stir Fry Pak Choy & Rice

Roast Chicken with Vegetable Fried Rice

Have a great weekend everyone!

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Pau takes me back...

As I bit into a Pau I made earlier this week, I was filled with a range of emotions - happiness because I had successfully re-created something I loved as a child. Sadness because many of the people I associated with the memory of eating Pau have gone to the great beyond, and a feeling of emptiness... continue reading the column here.

I would like to thank Mama Fa Mi of Spice N Splendour & Ian-ieza@MyR for the granting of permission to print the recipe for the dough which can be found at the bottom of my column.

The filling for my Pau was Chicken and Vegetables. For the full recipe of dough and filling, click here.

Monday is International Women's Day and I'd like to take the time to salute all the women in my life - my life is richer as a result of your love and sacrifices. To the supportive and vibrant group of women that read this blog - you are a true inspiration and I am blessed to call you friend. May all your days be filled with peace and joy.

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What is Wheat Germ? & It's HOT in here...

If you tell me to go into a health food store to buy a food item or product, I'll roll my eyes. Given this fact, how then do I end up talking about wheat germ, and what is it anyway? Click here to read this week's column and to find out how to use this super-health product.

And now for some heat. If you're not into spicy hot food, don't be put off by these dishes because the heat can be adjusted to suit your tastes. But, for chilli heads like me, this is as good as it gets.

First up, Pepper Roti. Here's the recipe with a step by step demo. And here are my important cooking notes on making this dish.

Next up is Scent of Spice's Roast Chicken with "Bajak" Chilli Sauce. The link includes the recipe.

The Hindu community the world over will be celebrating Phagwah (Holi) this weekend and I'd like to wish everyone a colourful, joyful and peaceful festival.

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Want to make a Trini Pelau?

Ever since Guy Fieri, of Food Network visited Pam's Kitchen in Seattle, Washington, on his Diners, Drive-ins & Dives show, I've gotten lots of emails with questions and requests for Trini Pelau - one of the dishes featured. In my column this week, I have outlined in detail how to go about making this dish from selecting the ingredients to prepping to finishing the dish. Click here for the column. The recipe can be found at the bottom of the column and for a pictorial step-by-step guide, see my Trini Pelau Flicker set here.

I hope that you try this dish which is a favourite not only in Trinidad but the Caribbean. It is a one-pot dish that is sure to delight your friends and family. See also Felix's Pelau.

One of the many things I like about food blogging is discovering blogs of various cuisines, particularly those with which I am unfamiliar. Through these discoveries one thing always rings through - geographically we may be hundreds of thousands of miles apart, we may speak different languages etc. but when it comes to the food itself, we are not so vastly different for we use similar ingredients but with different methods and techniques. More importantly, such blogs are playing a vital role in recording their food culture amidst this fast-food-genetically-modified-mass-produced food era in which we find ourselves. Such blogs are to be celebrated for keeping their heritage alive.

With that said, I'd like to introduce Slovak Cooking. It is written by my newest blog friend, Lubos Brieda. Lubos takes us right into the heart of it all - his grandmother's kitchen! Go see her in action with step by step photographs on how to create many delights. This week, I am so making her Bryndza Pierogi then her Apple Pancakes, and then... okay, I have quite a few of her recipes bookmarked. Lubos thanks for leading me to your blog!

Have a great weekend everyone!

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At the heart of a row: Chicken Tikka Masala

Last week, news broke that there was a battle over who could claim ownership over Chicken Tikka Masala. Scottish Members of Parliament had invoked the wrath of Delhi historians and chefs. These Scottish MPs tabled a motion to have the dish's origin be officially recognised as Scottish through a Protected Designation of Origin. Personally, I think that this desire to hammer down the origins of Chicken Tikka Masala is part of a global trend and it is less about who created it and more about who can profit from it. Click here to read this week's column for my thoughts on this issue.

For this week's column and post, I sought to make Murgh/Chicken Tikka. Thanks to a very dear friend, Sonia, I was recently introduced to this book: Prashad - Cooking with Indian Masters. The recipe I used (Murgh Tikka) came from this book which is a gem! Thanks a mil Sonia!

This recipe is not the typical one you will find online, I cannot post it here but if you are interested in trying it, do email me.

A few weeks ago I saw this recipe for a Citrus Pudding at Patricia's blog and just could not help myself. It's really good. The next time I make it, however, I'll reduce the amount of sugar for my personal taste but my guests thoroughly enjoyed it. Here's the recipe.

Finally, I learnt this week, of the end of blog which I and many of you had grown very fond of - Sunita's World. Thanks for sharing your life and food with us my friend. As Manisha said, "I wish you many - if not more - friends in what you take up next." You will be dearly missed.

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Notes on a Chicken Salad & Guest Posting!

Over the years I’ve made quite a few chicken salads and I’ve experimented with various cooking methods as well as various parts of the chicken all in a quest to find the most effective way for the chicken to remain moist and flavourful. There's a particular cooking method I prefer coupled with a particular cut of the chicken that gives me the results and flavour I am looking for. Click here to read my Notes on a Chicken Salad. The recipe can also be found at the bottom of the column.

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Want to know about the dish shown in the photograph below complete with a recipe? Well, head on over to my friend Bee at Rasa Malaysia as I'm GUEST POSTING on her blog! You are invited to leave your comments there and explore her blog which is a fantastic gateway to various South Asian cuisines! Click here to go!

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Losing Food Identity

Food plays a central role in the cultural identity of any nation. It defines us. All over the world today, popular media, technology, and a changed pace of life have already made significant down payments to some loss of our food identity. This week's column is an appeal for us not to lose sight of who we are in our quest for advancement and acceptance. Click here to read more.

Almost every dish, method, ingredient etc. that is synonomous with a particular country or region has a story behind it that defines and communicates something about its origin, how it is used or memories associated with it. Read about this Caribbean dish called Souse which is pickled meat, here at Simply Trini Cooking. A recipe can be found there also. Each country has it's own version in terms of meat ingredients and pickling agents. If you'd like my version, please email me. This dish is an adaption of Head Cheese.

Ask many Barbadians today about Coconut Turnovers and they'd tell you that what is made today is a mere shadow of the real thing. The dough is too chewy and breadlike, the coconut is dry and lacks enough flavouring. I want to thank Taymer of Mouthwatering Vegan Delights for sharing this original recipe with me.

The recipe can be found at the end of the column and if you would like the vegan version, then please contact Taymer directly.

Have a great weekend everyone!

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I clean my plate for Dirty Rice

Readers of this blog know by now that apart from turning everything into a Choka (thanks Bee), I am a serious lover of rice. I am always on the lookout for new rice dishes, so when a long-time reader of my column suggested Dirty Rice after delighting in my Offaly Good column, I knew I had to make this dish. I set about evaluating and analyzing a number of Dirty Rice recipes and took a little from each that inspired, and came up with one that I think stays true to this Cajun dish. Click here to read the column and for the recipe that is included in this week's edition.

I steamed some corn and okra to accompany the meal alongside some grape tomatoes.

Like I suggested at the end of the recipe, you can opt to reserve a couple of the chicken livers to pan-fry separately and serve on top of the rice.

Last week, I came across this site and when I found this Vietnamese Roasted Chicken meal, I promptly got up, went into the kitchen, assembled the ingredients and set my chicken to marinate for 16 hours. Oh, and guess what? the recipe said that the accompaniment was a Dirty Rice! In this case, a green-onion Dirty Rice. My heart, be still. The results, well, I think you can see for yourself. We don't get sticky rice in these parts so I used Basmati. The taste? Indescribably good! This meal is now definitely a part of my repertoire. Please try this dish, you will not regret it. I followed the recipe exactly. If you have the time, let me know what you think of it.

Have a great weekend everybody!

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