Extra Schmaltz!

 I cannot believe that I have not posted this recipe, even though I have probably made it a hundred times. Now you too can know the secret of how to make killer chicken kebabs, every time. This recipe will impress friends, endear you to in-laws, please picky eaters, and perhaps even make you more attractive. The key is using dark meat, i.e. chicken thighs. This is also good with lamb. Multiply the recipe to make more (I usually make about 12 thighs). Unfortunately I do not have any good pictures, but this captures how tightly you should pack the chicken onto the skewer for maximal juiciness. 6 boneless, skinless chicken thighs 2 cloves garlic, crushed 2 Tbsp. olive oil ~1/3. c. full-fat plain yogurt 1 Tbsp. salt additional seasonings* (optional) Cut the chicken thighs into large-ish chunks that will stay on your skewers. Combine the remaining ingredients in whatever container you want to marinate the chicken in, then and add the chicken thighs. There should be just enou

It's not every day that I post a130 yr old recipe! I found this one from 1885 for Mulligatawny Soup while perusing a site that houses vintage cookbooks and recipes. I am calling it a stew because I overdid it on the rice, and it's kind of nice that way. Scale back the rice if you want it to be soupy and/or are planning to have leftovers, as it will thicken considerably as it sits. Boiling a whole chicken will make more chicken stock than you need for the recipe, which is great if you want to make extra to freeze. Served with parathas (frozen section at Indian grocery). 1 whole chicken, cut into breast and legs 1 package beef or veal stew bones 6-8 c. water 2 Tbsp. oil aromatics* 2 red onions, diced 3 Tbsp. curry powder** 1 Tbsp. tomato paste 2 Tbsp. butter 3/4 c. basmati rice 1/2 c. frozen peas (optional) 1/2 lemon * if you are making a large batch of chicken stock, use aromatics such as yellow onion (including the peel), celery, bay leaves, etc... **you c

Ages ago I bought some szechuan peppercorns for a recipe, and haven't tried many recipes with them since. They're very strange - they have what can only be described as a floral, citrisy taste, a bit like lychees (but less floral). In this dish, based loosely on authentic szechuan chicken recipes, they lend a really nice counterpoint to the chilies, but you don't want to add too much and overwhelm things. Note that this is a fairly dry stir fry. I made this with Japanese eggplants, but if you only have normal eggplant, cutting it into cubes might actually be nice, since they'd be a similar shape to the chicken chunks. Ingredients 2 pounds boneless, skinless chicken breasts or thighs (breasts reheat better for leftovers), cubed 5 Japanese eggplants, in slices 3+2 cloves garlic, sliced 1.5 teaspoons peeled sliced fresh ginger 1 heaping tablespoon szechuan peppercorn 3-8 Chinese-style dried red chilis, seeds removed 3 tablespoons dry sherry or rice wine 2 tab