Chocolate Balsamic Chicken Mole

 
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Chocolate Balsamic Chicken Mole

Ingredients

4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth

1 cup chocolate balsamic

1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano

1/2 teaspoon cinnamon
Fresh cilantro for garnish 

Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with  with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

 

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.


In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.


Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. 

 

Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. 

 

This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.

 

Serves 6

 

Blackberry-Ginger Balsamic Glazed Wings

 
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Blackberry-Ginger Balsamic Glazed Wings

Ingredients
4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

 

HULI-HULI CHICKEN

 
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HULI-HULI CHICKEN

My spin on the classic "Huli-Huli" chicken. And, the best part is that this recipe doesn't  require firing up the grill. The results are amazing right out of the oven!

Marinade Ingredients
1/3 cup soy sauce
1/4 cup original or denissimo balsamic vinegar
1/4 cup honey
1/3 cup Blackberry Ginger Balsamic
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
3 Tablespoons Baklouti Olive Oil

Scallions for garnish

4 pounds chicken drumsticks, wings, or cut up whole chicken

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight.

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions. 

 

Serve with rice, grain or starch of your choice.

 

 

Chicken Santa Fe Salad with Chipotle Mango Pico De GalloChicken Santa Fe Salad with Chipotle Mango Pico De Gallo

 
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Chicken Santa Fe Salad with Chipotle Mango Pico De Gallo

serves 3-5 people

This fresh Chicken santa fe salad is the perfect spring time dish. The zesty and sweet combination of Mango White Balsamic Vinegar and Chipotle Olive Oil will have you counting down the days until west coast patio season!

Ingredients:
6 boneless skinless chicken thighs.
1 tablespoon Chilli powder
1 tablespoon garlic powder
1 teaspoon cumin
1 teaspoon corriander
pinch sea salt
1/4 cup lime juice
1-2 cups fresh diced tomatoes
half yellow pepper diced
half purple onion diced
1/4 cup chopped cilantro
2 cloves garlic
pinch sea salt
1/2 cup Olive Station Mango White Balsamic Vinegar
1/4 cup Olive Station Chipotle Extra Virgin Olive Oil
1 1/2 cups corn
1 cup black beans rinsed
3 cups chopped spinach
half head of iceberg lettuce
1 cup green onions chopped
1 avocado chopped

Santa Fe Chicken

1. Combine chilli powder, garlic powder, cumin coriander, salt and lime juice. 

2. Put chicken into baking dish, and pour mixture over chicken until fully coated.

3. Cover and bake at 350 degrees (25-30 mins) until chicken is tender and juicy. 

4. With two forks pull apart the chicken thighs until the chicken is nice and shredded.

5. Set aside.

Pico De Gallo

1. In a bowl combine tomatoes, peppers, onions, garlic, cilantro, Oil & Vinegar.

2. Cover and refrigerate until needed.

Greens 

1. Chop spinach and iceberg lettuce.

2. Mix in black beans and corn.

To serve, spoon pico de gallo over mixed greens and top with shredded chicken avocado, cilantro, green onions and a spoonful of sour cream.

 

Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

 
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Chicken Souvlaki
1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

Marinade
1 cup whole milk plain yogurt
1/3 cup garlic olive oil
juice from half a lemon
1 tablespoon oregano white balsamic
2 teaspoons kosher salt
fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

Serves 4-6

Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish

 

Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey

 
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1 Turkey about 12 pounds

For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water

Roasting
3 tablespoons Delizia Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.  Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and incavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven.  To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.  If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.