Sambal chicken and roast aubergine: Nik Sharma’s recipes with fish sauce | Food

Of all the condiments in my fridge, fish sauce occupies a special place in my heart. Its brilliant ability to bump up the umami in a dish is remarkable, and what I love most is that a few drops go a long way. This week, it forms the basis of a spicy marinade for chicken and the sauce for roast aubergine and corn.

Roast aubergine with corn and shallots (pictured top)

Prep 20 min
Cook 55 min
Serves 4

2 medium Asian aubergines, cut in half lengthwise
2 corn cobs, husks removed
60ml extra-virgin olive oil
Fine sea salt

1 tbsp sesame seeds
6 shallots
, peeled and cut into thin rings
2 garlic cloves, grated
60ml black vinegar or rice vinegar
tbsp soy sauce
tbsp toasted sesame oil
2 tsp
runny honey or maple syrup
1 tsp
fish sauce
1 tsp ground black

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3 marinades to spice up your chicken thighs [Recipes} | Food

If you asked the 7-year-old me back in 1973, my favorite thing to eat in the whole wide world was the two-piece fried chicken dinner from Roy Rogers (it’s where I had my birthday party that year). I’d tear into that crispy sheath of skin, toss the fried floury coating into my mouth like popcorn, then work my way all down to the bones. It was gustatory bliss every time, and a world removed from the rubber chicken breasts regularly served at home.

My mom was a member of the white meat-only club, which means I didn’t get to know the mysterious chicken thigh until I went to college. I could hardly believe it when I got my hands on my first chicken thigh; it actually tasted like chicken! I never turned back.

No matter which part of the bird you’re partial to, you probably know that chicken (as well

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Easy Grilled Chicken Recipes – The New York Times

Chicken is easily the most searched for ingredient on New York Times Cooking, and it stands to reason: It’s economical, it’s widely available, it’s better for the climate than other meats. And it’s endlessly adaptable, a blank canvas for all sorts of preparations and vibrant, delicious seasonings. In the cold weather months, that means cozy soups, braises and burnished roasts. But in the summer, grilling becomes the method of choice, as it gets you out of a hot kitchen, and adds a layer of fire-kissed flavor and texture to the otherwise mild-mannered meat. You can always salt the dickens out of chicken, grill it well and get tasty results, but if you’re looking for something a bit more exciting, here are 13 of our favorite grilled chicken recipes that will keep you busy and full through September.

J. Kenji López-Alt has a clever trick for keeping grilled chicken breasts tender:

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Mouth watering pretzel fried chicken recipe to celebrate National Fried Chicken Day

It’s National Fried Chicken Day and if you want to celebrate with a unique twist, this recipe is for you.

The “Pretzel Fried Chicken” recipe from food blogger Amy Erickson, of Oh Bite It, is the perfect dish to celebrate Tuesday’s food holiday, or to bring along for an outdoor gathering this summer. 

In a shared blog post on Dramatic Pancake, Erickson described her recipe as “a fun twist on a summertime and picnic favorite.”

Amy Erickson, of the food blog Oh Bite It, shared her recipe for "Pretzel Fried Chicken." 

Amy Erickson, of the food blog Oh Bite It, shared her recipe for “Pretzel Fried Chicken.” 
(Courtesy of Amy Erickson)


Unlike traditional fried chicken coating, Erickson’s fried chicken coating is made with crushed pretzels, caraway seeds, cumin and chili powder that makes a “crispy, crunchy, spiced fried chicken that’s perfect for summer days,” Erickson wrote on Dramatic Pancake’s post. 

If you want to enjoy

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