Prosciutto-Wrapped Chicken Tenders, Sweet Pea Puree, Blistered Tomatoes

DSC_0218

DSC_0213

recettebilingue

I’ve been watching a really great documentary series on Netflix called “The Mind of a Chef.” Anthony Bourdain narrates each 20 minute-episode, which follows the lives of outstanding chefs from around the world. It’s an amazing “behind-the-scenes look” into the creative processes that drive them on a daily basis. They talk about their inspirations, backgrounds, and common burning passion for cooking.

Continue reading “Prosciutto-Wrapped Chicken Tenders, Sweet Pea Puree, Blistered Tomatoes”

Advertisements

Passion Project: My (Better Than Take-Out) Chicken Tikka Masala

DSC_0090-2

DSC_0106-2  recettebilingue I couldn’t possibly complete my chicken week without one of my favorite chicken dishes: tikka masala! a.k.a, the most British of all Indian dishes! Did you know that the debate still rages about this recipe’s origin? Though India claims its creation, the British have declared it “British National Dish.” So what’s the story behind Tikka Masala exactly? Continue reading “Passion Project: My (Better Than Take-Out) Chicken Tikka Masala”

Passion Project: One-Pot Moroccan Chicken with Cherry Tomatoes and Pearl Couscous

DSC_0042

DSC_0050

recettebilingue

Aristotle once said: “The whole is greater than the sum of its parts,” and this one-pot recipe is basically the literal illustration of it. At the risk of outshining my earlier posts of the week, this has got to be one of the best dishes I have ever made. Hands down. There wasn’t a single couscous grain left in my plate, and it left me craving for more. Bottom line is: if I had my own restaurant, this would be on the menu. Have I convinced you to try it yet? Continue reading “Passion Project: One-Pot Moroccan Chicken with Cherry Tomatoes and Pearl Couscous”

Passion Project: Yellow Chicken Curry with Potatoes

DSC_0262

DSC_0255

recettebilingue

For this fourth day of my “chicken week”, I’m taking you on a short trip to Asia! More specifically, I’m exploring one of Thailand’s specialties (and my go-to alternative order to Pad Thai): coconut-based yellow curry with chicken and potatoes. Can you smell the lemongrass, ginger, and all of the spices developing? Because I can, and how I wish I could share that! Continue reading “Passion Project: Yellow Chicken Curry with Potatoes”

Passion Project: Dry Rubbed Chicken Roast with Rosemary Potatoes

DSC_0222-2

DSC_0200

recettebilingue

Roasting is probably the first cooking technique I have learned for poultry. Back home, roasted chickens are one of our go-to family meals. It’s so easy, yet so good! The chicken remains juicy throughout the cooking process and this technique requires close to no effort on the cook’s part. Just toss the bird in a roasting pan with a bunch of chopped veggies, some oil or butter, and you’re good to go! Continue reading “Passion Project: Dry Rubbed Chicken Roast with Rosemary Potatoes”