Ingredients

Chicken and Marinade

• 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 – 6 pieces) (Note 1)
• 3 garlic cloves , minced
• 1/3 cup (85ml) soy sauce , ordinary all purpose or light (not dark soy sauce, Note 2)
• 1/3 cup + 2 tbsp white vinegar
• 4 bay leaves (fresh) or 3 dried

For cooking

• 2 tbsp oil , separated (vegetable, canola or peanut)
• 3 garlic cloves , minced
• 1 small brown onion , diced
• 1 1/2 cups (375 ml) water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)

Serving:

• 2 green onions/scallions , sliced (garnish)

Instructions

• Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
• Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
• Remove chicken skillet and set aside.
• Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
• Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
• Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
• If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
• Coat chicken in glaze then serve over rice.

Notes

1. Chicken thighs – do NOT substitute with breast. You need the fat in thighs in order for the sauce to reduce down to a glaze. Can also use bone in thighs, wings or drumsticks (add 3/4 cup water and simmer 30 minutes)

2. Doubled marinade and cooking sauce to have enough to pour over rice.

Ingredients

• 2 (12 oz) boneless skinless chicken breasts
• Salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 Tbsp olive oil
• 4 Tbsp Danish Creamery European Style Unsalted Butter, cut into 1 Tbsp pieces, divided
• 1 cup finely chopped yellow onion (1 small)
• 2 tsp minced garlic (2 cloves)
• 1 1/2 cups + 1 Tbsp low-sodium chicken broth, divided
• 1 cup dry white wine, recommend Sauvigon Blanc
• 2 tsp thyme leaves
• 1.5 tsp cornstarch
• 1 Tbsp minced fresh parsley

Instructions

• Slice chicken breasts in half through the thickness to create 4 portions total. Cover with plastic wrap and pound with a meat mallet to even out their thickness.
• Heat oil in a 12-inch skillet over medium-high heat.
• Place flour in a shallow dish. Season both sides of chicken breast portions with salt and pepper then dredge each side in flour, gently shake off excess flour.
• Place chicken in skillet (spacing evenly apart) and cook until browned and cooked through, about 4 to 5 minutes per side (chicken should register 165 degrees in center of thickest portion). Note that if skillet seems dry when you turn chicken to second side then drizzle in an additional 1/2 Tbsp olive oil.
• Transfer chicken to a plate and cover with aluminum foil to keep warm.
• Return skillet to medium heat. Add 2 Tbsp butter and stir to melt.
• Add onions and saute until tender and golden brown, about 5 minutes. Add garlic and saute 30 seconds longer.
• Slowly pour in 1 1/2 cups chicken broth and the white wine while scraping up browned bits from the bottom of the pan. Stir in thyme leaves.
• Bring to a simmer, then reduce heat to medium-low and let simmer until alcohol flavor has cooked off and sauce has reduced to about 1/3 it’s original volume, about 12 – 15 minutes.
• In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch until smooth. Once sauce in skillet has reduced stir in the cornstarch mixture and cook until thickened, while whisking, about 1 minute longer.
• Melt remaining 2 Tbsp butter in sauce. Season sauce with salt if needed and pepper to taste.
• Return chicken to sauce in skillet, spoon sauce over and sprinkle with parsley and serve.

Ingredients

Marinade:

1 cup Greek yogurt

2 tablespoon chili powder 

2 tablespoon ground cumin 

2 tablespoon turmeric 

2 tablespoon garam masala 

2 tablespoon hot Hungarian paprika 

Kosher salt and freshly ground black pepper 

2 pounds boneless, skinless chicken tenders, cut into 1-inch sections 

4 tablespoons salted butter 

Sauce:

1/2 cup crushed tomatoes

1 teaspoon sugar 

2 frozen ginger pods (or 2 inches ginger, grated) 

2 frozen garlic pods (or 2 cloves garlic, grated) 

3/4 to 1 cup heavy cream, at room temperature 

Kosher salt and freshly ground black pepper 

Serving:

1/4 cup chopped fresh cilantro, plus more to garnish 2 cups cooked basmati rice 

Directions

1. For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop half into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours. Cover the remaining marinade and place into refrigerator.
2. To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
3. For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Add in the remaining marinade from the refrigerator. Partially cover and simmer on low for 20 minutes.
4. For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.