Turkish Spiced Chicken With Green Sauce

by Anne Maxfield on August 13, 2015

Accidental Locavore Turkish Chicken With Green SauceBeing a lover of all foods Middle Eastern (okay, maybe just all foods), the Accidental Locavore made this chicken recipe for dinner recently. Give it some time to marinate but don’t worry, the marinade comes together really quickly, so you can do it in the morning before you take off. The ingredients for the sauce are going in a food processor, so you can just coarsely chop them. Serves 4:

Accidental Locavore Marinade for Turkish ChickenFor the chicken:

  • 6 tablespoons olive oil
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2 garlic cloves, grated
  • Salt and pepper
  • 6 skinless boneless chicken thighs

Accidental Locavore Sauce for Turkish ChickenFor the sauce:

  • 2 garlic cloves, chopped
  • 2 chiles, jalapeno or Serrano (more or less to taste), seeded and chopped
  • 1/3 cup cilantro, roughly chopped
  • Leaves from 8 sprigs of mint
  • ½ cup pitted green olives, roughly chopped
  • 2 tablespoons white balsamic vinegar
  • 6 tablespoons olive oil
  • Salt
  • Lemon juice to taste
  • Lemon wedges to serve

Mix the olive oil, cinnamon, cayenne, cumin, garlic and salt and pepper in a small bowl to make a marinade. Make little slits all over the underside of the pieces of chicken with the point of a knife. Put the chicken in a Ziploc bag and pour the marinade over, turning to coat. Refrigerate for a few hours or overnight. Bring the chicken to room temperature before cooking.

Make the sauce just before you cook the chicken. Put the garlic, chiles, cilantro, mint and olives and vinegar in the workbowl of a food processor and pulse until well combined. Gradually add the olive oil and process until you have a rough paste (it should be chunky). Add lemon juice and salt to taste and set aside in a small bowl.

Accidental Locavore Grilled Turkish ChickenHeat a grill or grill pan on medium heat. Remove the chicken from the marinade, and shake off the excess. Cook the chicken for about two minutes on each side, then reduce the heat to low and cook for another four minutes per side. The chicken should be cooked through and singed, but not burnt.

Serve the chicken with the sauce and lemon wedges and enjoy!

My verdict: Great! I did the chicken thighs on the grill and they were delicious! If you can’t grill, a grill pan, or even a hot (400°) oven with a sheet pan would work fine. The sauce is really good with them and you can adjust the spice and salt to suit your personal taste (so mine was nice and spicy). The sauce would go well with a firm fish or even some lamb chops. I served the chicken with couscous and some green beans, but eggplant would be a good side dish too. If you have any Greek yogurt or labneh, you could add that too.





Naomi Pomeroy’s Wedding Chicken

by Anne Maxfield on October 9, 2014

Accidental Locavore Wedding ChickenThis is a chicken dish supposedly so delicious that Naomi Pomeroy served it on her wedding day, so the Accidental Locavore had to give it a try. It’s a pretty simple dish and I made it easier by eliminating a lot of chopping. It does need time to marinate, so plan ahead. Serves 4 if everyone gets two pieces. I had some surprisingly huge thighs, so one apiece was plenty.

  • 10   garlic cloves
  • 4   serrano chiles, with seeds, quartered
  • 3½” piece ginger, coarsely chopped (peeled if you like)
  • 1/2 cup olive oil
  • ½ cup soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon kosher salt
  • 2 lemons, sliced, plus wedges for serving
  • 6   sprigs thyme
  • 8   skin-on, bone-in chicken thighs (about 3½ lbs.)

Accidental Locavore Chicken MarinadePut the garlic, chiles and garlic in the work bowl of a food processor and process until chopped. Add the olive oil, soy sauce, vinegar, sugar, fish sauce and salt and process until combined. In a large Ziploc bag put the marinade, lemon slices, thyme, and chicken thighs. Marinate in the refrigerator for at least 8 hours.

Preheat oven to 450°. Remove chicken from marinade, shake off excess marinade, and place, skin-side up, on a rimmed baking sheet. Roast until cooked through (an instant-read thermometer inserted in the thickest part of the thigh should register 165° and the juices should run clear), 25–30 minutes. Serve with lemon wedges and enjoy!

Accidental Locavore Roasting ChickenMy verdict: While I wouldn’t serve these at my wedding, they were tasty! They’re certainly easy enough just to pop in the oven for dinner, if you marinate them the night before, or even in the morning. I cut back on the fish sauce and the olive oil (the original recipe called for 3 tablespoons and 1 cup respectively) because a little fish sauce goes a long way and with the already fatty thighs I didn’t see the need for all that oil. If you’re a confirmed white-meat chicken person, you might want to add some more olive oil.

Grilling the thighs would also be a great option, in which case I would start them skin-side down and flip them halfway through. We served them with jasmine rice–keeping the Oriental theme going.




Trendy Asian Spare Ribs, Worth Cooking and Cleaning?

by Anne Maxfield on January 2, 2014

Accidental Locavore Asian Spare RibsHow much does taste have to do with whether you make and remake a recipe? The Accidental Locavore tired a spare rib recipe from Bon Appétit recently, mostly because it had the trendy 2013 replacement for sriracha — gochujang. Here’s the recipe, it’s pretty simple, but needs some advance planning for marinating and almost two hours in the oven. See my notes to see if this will make it into the regular rotation.

  • ½ cup gochujang (Korean hot pepper paste)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • Kosher salt
  • 3 pounds baby back pork ribs, cut into individual ribs
  • Sesame seeds for garnish

Accidental Locavore Ribs For CookingIn a small bowl, whisk gochujang, brown sugar, soy sauce, vinegar, oil and salt until smooth.

Toss ribs with half of the marinade in a 13×9” baking dish. Cover ribs with foil and chill at least 4 hours. Set aside remaining marinade.

Preheat oven to 350°. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.

My verdict: These were good, tender, sticky and tasty. I think the glaze/marinade could use a little tweaking to make it more interesting. I used hot sesame oil since I couldn’t find the regular stuff, so they were fairly spicy. Possibly reverting to sriracha instead of the gochujang (but using a bit less) would make it tastier (if less trendy). Even though they’re almost invisible in the photo, the addition of sesame seeds as a garnish was good because it added a nice little crunch. My biggest complaint about these ribs? Clean up! After an overnight soak, I’m still scrubbing hard to get the burnt-on glaze off the dish. A couple of simple solutions? Aluminum foil pan (toss it – no clean up) or possibly a quick spray of Pam.




Labor Day Grilling: Szechuan Pork Chops

by Anne Maxfield on September 5, 2013

Accidental Locavore Pork Chops and CornBecause it’s probably unconstitutional not to grill on Labor Day, the Accidental Locavore decided to do the patriotic bit and grill some pork chops over the weekend. Looking for something different to marinate them in, I went back to Jeff Parker’s great grilling site and found this recipe he used to make Szechuan pulled pork. It makes a little too much marinade for a couple of chops, but hey…
•    1 large clove garlic, run through a garlic press
•    1/4 cup soy sauce
•    1/4 cup rice vinegar
•    2 tablespoons peanut oil
•    1 tablespoon Shaoxing rice wine or dry sherry
•    1 tablespoon brown sugar
•    1 tablespoon Szechuan peppercorns, toasted and ground
•    2 bone-in pork chops (about ¾ pound each)
Mix all the ingredients together in a small bowl. Put the pork chops in a Ziploc bag, add the marinade, seal and refrigerate for at least 4 hours.
Remove the chops from the refrigerator an hour before you want to cook them and allow to come to room temperature. Grill over medium-high heat for about 4 minutes a side, depending on the thickness of your chops. Serve and enjoy!
My verdict: It doesn’t get much easier than this marinade! Jeff’s got a sauce for his pulled pork that sounds great, but these chops were just delicious (perfectly grilled by my husband) with just the marinade! Toasting and grinding the Szechuan peppercorns add a nice depth of flavor to them and only takes about a minute. You pop them in a small frying pan over medium-high heat for a minute until they just start to smell fragrant. You can do them in the microwave on a plate for a minute or two, but since it can be a slim margin between toasted and toast, I like the control I have with a frying pan. I deviated from Jeff’s recipe and added garlic-a little fresh ginger, grated, might go in the next time. Don’t think you can substitute regular peppercorns for the Szechuan ones, not even close!


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