Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: chicken

Roasted Chicken with Lemon & Herbs de Provence

From: Urban Herbs
Serves: 4

1              Whole Chicken, about 3½ Lbs
1              Lemon, halved
6 Tbsp      Butter, unsalted, softened
1 Tbsp      Herbs de Provence

1 C           White wine
Salt & Pepper, to taste
Cotton kitchen twine
Roasting pan with rack

Place oven shelf on lower middle rack. Preheat oven to 425˚F. Meanwhile, warm the white wine and melt 2 Tbsp of the butter into it for basting. Mix together remaining butter, herbs and juice of 1/2 a lemon. Season the bird inside and out with salt and pepper and squeeze the remaining lemon into the cavity. Rub the bird with the softened butter mixture inside and out. Take the wing tips, pull them up and fold them forward and underneath the wing. Tie the ends of the drumsticks with twine then place on roasting rack inside pan breast side up and place in the oven.

After 15 minutes reduce the temperature to 350 degrees. When the chicken is beginning to brown baste with wine and butter mixture. Baste several times using the wine and any accumulated pan juices. Roast until thermometer reads 170˚F or about 1¼ hours to 1½ hours. Remove from the oven. Let the chicken rest for 15 minutes before carving meat. Serve the roast pan juices poured over the carved meat.

CORIANDER ALMOND CRUSTED CHICKEN LEGS

From: Food & Wine Magazine
Serves: 4

½  C              Whole, blanched almonds
2½ Tbsp       Coriander seeds
2 tsp             White peppercorns
2 tsp             Yellow mustard seeds
2 ¼ tsp        Sea salt
1 ¼ tsp         Finely grated lemon zest
4                   Whole chicken legs (2½ lbs)
¼ C              Extra virgin olive oil,  plus more for brushing
Lemon wedges, garnish

Preheat the oven to 400˚F. In a spice grinder, pulse the almonds until finely ground. Transfer to a large bowl. In the spice grinder, grind the coriander, peppercorns and mustard seeds until coarsely ground.  Add tot he large bowl along with the salt and lemon zest; mix well. Brush the chicken with olive oil, the dredge in the almond mixture, pressing to help it adhere.

In a large cast-iron skillet, heat the ¼ C of olive oil over moderate heat. When the oil is hot, add the chicken, skin side down, and cook until lightly browned, 8-10 minutes. Flip and cook until very lightly browned on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken until your thermometer reads 165˚F in the thickest part of the thigh (15-20 mins). Serve with lemon wedges.

GRILLED LEMON PEPPER WINGS

Yield: 24 Wings
From: Urban Herbs - Chef's Pantry

24    Chicken Wings
4 Tbsp    Lemon Pepper Seasoning
2 Tbsp    Olive Oil
Ranch Dressing for dipping (optional)

Rinse and pat dry chicken wings. Coat with olive oil and rub wings thoroughly with Lemon Pepper Seasoning. Light your grill and turn it on high.  Once your grill is hot, carefully clean the grill grate with a wire brush.  Take a side towel or clean rag lightly oiled and rolled.  Using your tongs wipe off the grate with the oiled towel.  This will serve two purposes which are both important.  It will clean the grate of any dirt and dust and lightly oil the grill to prevent your wings from sticking.


Place wings on hot side of grill* and begin cooking your wings, turning on occasion to achieve a golden color. Should the grill start to flare-up, douse the flame with a spoonful of the water until the flames have subsided.  Should the wings start to burn place them in the lower zone of your grill to finish cooking. Once all of your wings are finished, place them in a bowl and serve immediately.

 

*Zone your grill:  Allocate an area of your grill at a lower heat so you have a place to set aside wings which have gotten too much color yet are still raw.  Have the other side on medium to high.  

Mexican Chicken & Rice With Black Beans

Serves: 6
From: Cuisine At Home Magazine

1 Tbsp    Each, Chili powder and ground cumin
1 tsp    Each, Ground coriander and kosher salt
½ tsp    Black pepper, freshly ground
1½ Lb    Chicken thighs, boneless/skinless, cubed
3 Tbsp    Olive oil, divided
½ C    Each, Diced Onion and yellow bell pepper
1 Tbsp    Each, Minced garlic and serrano chile
1½ C    Dry basmati rice
2¾ C    Low sodium chicken broth
1 Lb    Cooked, black beans
¼ C    Minced, fresh cilantro
2 Tbsp    Fresh lime juice
Radishes, roma tomato, serrano, & cilantro leaves for garnish (optional)

Combine chili powder, cumin, coriander, salt and black pepper in a large bowl. Add chicken and toss to coat. Meanwhile, heat 2 Tbsp oil in a 12 inch skillet over medium until shimmering. Add chicken and brown on all sides, 5-6 minutes. Transfer chicken to a plate. Heat remaining Tbsp oil in same skillet over medium. Add onion, bell pepper, garlic, and minced serrano; cook 1-2 minutes. Stir in rice and cook 1 minute. Add broth, scraping up any brown bits, and bring to a boil. Return chicken to skillet, cover, reduce heat to low and cook until chicken is cooked through and rice is tender, about 20 minutes. Stir in beans, minced cilantro, and lime juice. Garnish chicken and rice with radishes, tomato, sliced serranos, and cilantro leaves.

CHICKEN CHILI

2    Skinless, boneless chicken breast, ½” pieces
2 ea     14oz can white beans, drained
3 C     chicken stock
1     onion minced
1     jalapeno, seeded minced
3T     olive oil
1T     garlic, minced
2t     cumin, ground
2t     Mexican oregano
1t     thyme & basil dried
2t     fresh ground black pepper
1     lime cut into 6 wedges
1t     crushed red pepper
3T      masa harina
1t     kosher salt

1. In a small bowl stir together the dry chili seasoning: the cumin, oregano, thyme, basil, black pepper, crushed red pepper and kosher salt. 
2. Heat the olive oil in a 4-quart heavy pot or casserole over medium high heat. Add the chicken and sauté until the meat is slightly browned, about 3 minutes. 3. Into the pot add the onion, jalapeno, garlic and sauté for 2 minutes. 
4. Add dry seasonings, blend well and sauté for 2 minutes. This will release the flavors of the spices. 
5. Add 1 cup of the stock. Using a wooden spoon scrape the bottom of the pan to incorporate all of the flavors from the bottom of the pan. 
6. Stir in the masa harina, the rest of the stock, the white beans and bring to a simmer. Simmer for 10 minutes. Stir occasionally to prevent sticking. 
7.To serve take chili off burner, season with salt and pepper to taste. Ladle into serving bowls. Squeeze the juice of 1 lime wedge onto the chili, top with grated Monterey jack cheese and sliced scallions.