How to Make Chicken Breast Salad with Pine Nut Mustard Sauce
00:00 - Start
00:17 - Boil the chicken
00:34 - Prep the veges
01:02 - Make the sauce
01:52 - Chicken Breast Salad
Ingredients
Chicken Breast 400g
Cabbage Leaf is optional
Garlic 5 cloves
Ginger 1cm
Bay Leaf
Peppercorns
Spring Onion Roots
Water
Red Cabbage 30g
White Cabbage 30g
Red Onion 1/2
Cucumber 1/2
Red, Yellow, Green Peppers 1/2 each
Carrot 1/3
Radish 1
Avocado 1/2
(Sauce)
Pine Nuts 3 Tbs
Apple Cider Vinegar 4 Tbs
Agave Syrup 2 Tbs
Mustard 2 tsp
Salt 1/2 tsp
Garlic 1 tsp
Pepper
Recipe Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe
Recipe - Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe
INGREDIENTS:
-1/2 cup raisins
●Extra-virgin olive oil
●8 bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
●Kosher salt
●Freshly ground black pepper
●2 tablespoons finely chopped rosemary leaves
●1 tablespoon smoked paprika
●1 pound dried linguine or spaghetti
●3/4 cup pine nuts, toasted
●Juice of 1/2 lemon
●1/4 cup coarsely chopped Italian parsley
this is my go-to weeknight chicken thigh dinner #shorts
cooking for myself · part xli
@chefsteps i love y'all
chicken thigh · kale salad · sweet potato purée
drink · Tokyo Black [Porter] (Yo-Ho Brewing Co)
#chicken #kale #sweetpotato #puree #chickenthigh
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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RECIPE • CHICKEN + KALE + SWEET POTATO
CHICKEN THIGHS
serves as many thighs as you can fit comfortably on a skillet
chicken thighs
salt + black pepper
chicken fat or any oil
cast iron skillet
thermometer
method
salt and pepper both sides of your chicken thighs
optional - trim excess fat/skin and debone, i like to keep the bone-in as it keeps the presentation nicer (and less work)
place on a wire rack, dry the skin with paper towels, and (optional) let dry out in your fridge (i like to do this overnight)
preheat oven to 400F
heat a skillet over medium heat, add 1 tbsp chicken fat/oil
place chicken, skin-side down, and let skin cook
check periodically for 5-8min, you want have a golden brown skin
once skin is done, flip thigh skin-side up
place skillet into oven
cook for about 7min, depends on thickness of thighs
use a thermometer and cook until min. 165F, all the way up to 185F
be careful not to bare-hand that pan handle, use towels/mitts!!!
plate on top of kale salad and sweet potato purée
SWEET POTATO PURÉE
serves 4
~1.1 lbs / 500 g - sweet potato or yam
7.5 tbsp butter / 100 g butter
~0.5 cup / 100 g - water
0.5 tbsp / 4 g - salt (or to taste)
method
peel the skin off sweet potatoes/yams
slice into approx. 1cm pieces
in a pot over high heat, add all ingredients
place lid on until you hear boiling, then remove lid
reduce to med heat, simmer until mushy consistency and most water has evaporated (approx. 10min)
add everything to a blender (or use an immersion blender) and blend until smooth
adjust seasoning if need be
either make the day before and seal in an airtight container in the fridge, or place back into a saucepan on low heat with the lid, and mix occassionally (if it dries out it can harden and get gross)
KALE SALAD
with salads, i tend to go by taste, practicing my palate to see if it needs more acid, salt, fat, etc. when making this salad, i did not measure anything, i tasted as i went. feel free to use another variety of kale as well.
salads are a great way of practicing your palate, they’re (usually) very malleable, relatively cheap, and quick to put together.
~0.5 lb / 200 g - kale (lacinato variety)
~2 tbsp / 28 g - extra virgin ???????? olive oil ????
~4 tbsp / 80 g - fresh lemon juice ????
80 g - golden berries (dried)
60 g - pine nuts
salt + black pepper
fresh grated parmigiano-reggiano
method
wash your kale, drain, and drizzle some olive oil + lemon juice on
optional - massage kale leaves, this helps break down fibers in the plant
with a sharp knive, cut very thin slices of kale (include the stem too)
in a salad bowl, add kale, golden berries, pine nuts, black pepper, salt, parmesan
mix thoroughly, taste, and adjust to your liking
too acidic? add olive oil/parmigiano
too salty? add olive oil/lemon juice/kale
too bitter? add lemon juice/kale/salt/parmigiano
Lebanese Chicken Rice Pilaf - رز على الدجاج
Hey all! Today's video is another Lebanese classic! A recipe for generations, I recreated it my way! Please try and enjoy!
Ingredients:
Broth:
2 chicken breasts
1 yellow onion, sliced
1 cinnamon stick
1 shallot, diced
200g ground beef
2 cups rice
pine nuts
olive oil
Follow me on Instagram and TikTok @miledeats
Waffled Chicken Breast Stuffed with Spinach, Pine Nuts and Feta
Cooking has never been easier or delicious. Put a twist on a classic dish by cooking it on a waffle iron.
Recipe: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts and Feta
Recipe excerpted from Will It Waffle? by Daniel Shumski (Workman Publishing). Copyright © 2014. For more information on Will It Waffle? or to buy the book, visit willitwaffle.com