Sticky Chicken

From the kitchen of One Perfect Bite...It has been a day. At the moment my kitchen looks like the scene of a bloodbath. Today was the day I set aside to put-by strawberries and rhubarb, and the various shades of red adorning my counters attest to that. By the time dinner rolled around, I didn't feel much like cooking a big meal, so, I fell back on an old family favorite, Sticky Chicken. The dish, which was named by one of my daughters, is a pantry meal that literally takes minutes to prepare. It can be grilled or broiled and when it is paired with appropriate sides, it is a dish your friends and family will really enjoy. The recipe is very straightforward and my only caution is to watch it carefully once it has been glazed. It chars easily. I do hope you give this simple dish a try. Here's the recipe.

Sticky Chicken...from the kitchen of One Perfect Bite


Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel

Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.










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Asian-Style London Broil

No story today. Just reporting the results of an experiment to produce a wow recipe on the cheap. Using flat iron steaks, tenderized with a jaccard, and a simplified variation of a Korean Bulgogi sauce, I think I've done it. My tasters gave this a 'New York Deli Owner' review (that's the equivalent of two thumbs up around here), so I feel secure in passing it on to you. The Japanese-style potatoes are from Just Hungry and they are a perfect accompaniment to the London Broil. The steaks can, of course, be grilled stovetop or broiled.

Asian-Style London Broil

Ingredients:
1 large (1-1/2 to 2 pound) flat iron or flank steak
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup light or golden brown sugar
1/2 cup soy sauce
1 teaspoon Sriracha or other Asian-style hot sauce
1 tablespoon dark sesame oil
Cilantro

Directions:
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork. Season with salt and pepper. Set aside.
2) Combine sugar, soy sauce, Sriracha and sesame oil in a saucepan. Bring to a simmer, stirring to dissolve sugar. Cook until mixture becomes syrupy and is reduced by half.
3) Preheat gas grill according to manufacturer's instruction for cooking by direct heat. Brush top of steak with glaze. Grill steak for 5 minutes. Turn; brush top of steak with glaze and grill for another 5 to 7 minutes. Remove to a platter; brush again with glaze. Tent with foil and allow to sit for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.

North African Steak Pimenton with Harissa Sauce

Today's recipe is inspired by the food of Spain and North Africa. Smoky pimenton and harissa - a fiery red sauce containing chiles, garlic, coriander, caraway, cumin and olive oil - give this steak it's spicy Come to the Casbah flair. While I use a flat iron steak for this dish, any cut used for London Broil can be substituted; cooking time will, however, vary. The flat iron is cut from the shoulder blade and is remarkably flavorful; it's become a restaurant favorite and that makes it harder, still, to find. I routinely use a jaccard to tenderize steak and I'm always happy with the results. The steak is most flavorful if it sits for several hours before grilling. No grill? No matter. Use a griddle pan and your stove top instead.


North African Steak Pimenton with Harissa Sauce

Ingredients:
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground cumin
1 teaspoon sweet, smoked Spanish paprika (pimenton)
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1 large (1-1/2 to 2 pounds) flat iron or flank steak
1/4 cup + 4 teaspoons olive oil, divided
1/2 teaspoon bottled harissa
2 tablespoons coarsely chopped cilantro

Directions:
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork.
2) Combine garlic, onion, cumin, paprika, salt and pepper in a small bowl.
3) Rub each side of steak with 2 teaspoons olive oil and half the spice mixture. Wrap the steak in plastic wrap and refrigerate for 2 to 8 hours. Bring steak to room temperature prior to cooking.
4) Meanwhile, combine reserved 1/4 cup olive oil and harissa in a small (1quart) saucepan. Cook over medium heat until oil is warm and shimmers. Remove from heat and set aside.
5) Preheat gas grill according to manufacturer's instruction for cooking by direct heat. Grill steak for 5 to 7 minutes per side. Place steak in a baking dish; pour harissa oil over steak and brush to distribute. Cover dish with foil and let rest for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.