Authors: Sunny Anderson
Sunny's Kitchen (28 page)
cumin baked chicken
WITH SWEET HONEY-LIME SAUCE
southwestern chicken pot pie
WITH TWO FAMILY SAUCES
WITH SWEET HONEY-LIME SAUCE
w
ith my basic roasted chicken I go one step further than olive oil, salt, and pepper by adding cumin. It still keeps things simple, just a little Tex-Mex. The aroma of cumin is one of my favorite kitchen scents. Here, I bake the chicken and drizzle a simple sauce for a no-frills dinner that feels special. Anytime I’m trying to cut down on fat, but not flavor, I start here. Besides, the allure of a discounted family pack of chicken breasts, perfect for leftovers, is hard to resist.
SERVES 4
ith my basic roasted chicken I go one step further than olive oil, salt, and pepper by adding cumin. It still keeps things simple, just a little Tex-Mex. The aroma of cumin is one of my favorite kitchen scents. Here, I bake the chicken and drizzle a simple sauce for a no-frills dinner that feels special. Anytime I’m trying to cut down on fat, but not flavor, I start here. Besides, the allure of a discounted family pack of chicken breasts, perfect for leftovers, is hard to resist.
SERVES 4
FOR THE BRINED CHICKEN
2 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon fresh lime juice
4 boneless, skinless chicken breasts, patted dry
FOR THE RUB1 teaspoon ground cumin
¼ teaspoon cayenne pepper
Grated zest of 1 lime
1 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons olive oil
FOR THE SAUCE2 teaspoons honey
1 teaspoon confectioners’ sugar
1 teaspoon hot sauce (I like Frank’s Red Hot)
½ cup olive oil
¼ cup fresh lime juice
3 tablespoons whole-grain mustard
1
Brine the chicken.
In a large resealable plastic bag, combine 2 cups water with the salt, sugar, and lime juice. Seal and agitate until the salt and sugar dissolve. Add the chicken and reseal, squeezing out all the air so the chicken is completely covered in the brine. Rest on the counter for 1 hour.
Brine the chicken.
In a large resealable plastic bag, combine 2 cups water with the salt, sugar, and lime juice. Seal and agitate until the salt and sugar dissolve. Add the chicken and reseal, squeezing out all the air so the chicken is completely covered in the brine. Rest on the counter for 1 hour.
2
Make the rub.
In a small bowl, mix the cumin, cayenne, lime zest, salt, a few grinds of pepper, and olive oil. Stir to combine.
Make the rub.
In a small bowl, mix the cumin, cayenne, lime zest, salt, a few grinds of pepper, and olive oil. Stir to combine.
3
Bake the chicken.
Preheat the oven to 350°F. Remove the chicken from the brine and rinse under tap water. Pat the chicken dry, then massage each piece evenly with the rub. Place the chicken in a baking dish and cover tightly with aluminum foil. Bake until juices run clear or the internal temperature reaches 165°F., about 30 minutes.
Bake the chicken.
Preheat the oven to 350°F. Remove the chicken from the brine and rinse under tap water. Pat the chicken dry, then massage each piece evenly with the rub. Place the chicken in a baking dish and cover tightly with aluminum foil. Bake until juices run clear or the internal temperature reaches 165°F., about 30 minutes.
4
Make the sauce.
In a medium bowl, combine the honey, sugar, hot sauce, olive oil, lime juice, and mustard. Vigorously whisk until well mixed.
Make the sauce.
In a medium bowl, combine the honey, sugar, hot sauce, olive oil, lime juice, and mustard. Vigorously whisk until well mixed.
5
Serve the chicken.
Cover the chicken loosely with aluminum foil and let rest for 10 minutes. Slice 1-inch-thick pieces along the length and against the direction of the muscle of each breast. Drizzle with the sauce and serve.
Serve the chicken.
Cover the chicken loosely with aluminum foil and let rest for 10 minutes. Slice 1-inch-thick pieces along the length and against the direction of the muscle of each breast. Drizzle with the sauce and serve.
t
he smell of chicken pot pie baking is to me the savory equivalent of baking chocolate chip cookies. I had the frozen single-serve version of chicken pot pie growing up and still cook one from time to time for nostalgia. I make many versions of chicken pot pie and they all start with homemade crust; it’s worth it. My Southwestern version is a great balance of flaky crust, creamy chicken and vegetable filling, cumin, Sazon, and what I sometimes call my competition: the grocery store freezer section.
SERVES 4 TO 6
he smell of chicken pot pie baking is to me the savory equivalent of baking chocolate chip cookies. I had the frozen single-serve version of chicken pot pie growing up and still cook one from time to time for nostalgia. I make many versions of chicken pot pie and they all start with homemade crust; it’s worth it. My Southwestern version is a great balance of flaky crust, creamy chicken and vegetable filling, cumin, Sazon, and what I sometimes call my competition: the grocery store freezer section.
SERVES 4 TO 6
FOR THE DOUGH
¼ cup ice water
1 teaspoon Sazon seasoning
1¼ cups all-purpose flour, plus more to roll the dough
Kosher salt
½ cup (1 stick) unsalted butter, cut into pieces and frozen
FOR THE CHICKEN1 pound chicken thighs and legs
4 to 6 sprigs fresh thyme
2 garlic cloves, smashed
Kosher salt
FOR THE FILLING2 tablespoons unsalted butter
2 tablespoons olive oil
1 serrano pepper, seeded and chopped
4 to 6 sprigs fresh thyme
½ teaspoon ground cumin
1 teaspoon Sazon seasoning
Kosher salt and freshly ground black pepper
1½ cups frozen Latin vegetable blend (peas, corn, onion, red pepper, and black beans)
2 garlic cloves, thinly sliced
2 tablespoons all-purpose flour
1½ cups whole milk
1 cup Mexican crema
1 egg
1
Make the dough.
Stir the ice water and Sazon in a cup until dissolved and set aside. Pulse the flour and a pinch of salt in a food processor. Add the butter and pulse until it’s in small pebbles throughout the flour. Slowly add the water and Sazon mixture in a stream, pulsing until the dough comes together. You may not use all the water mixture. Remove the dough, form into a ball, and flatten it into a thick disc. Wrap in plastic and refrigerate.
Make the dough.
Stir the ice water and Sazon in a cup until dissolved and set aside. Pulse the flour and a pinch of salt in a food processor. Add the butter and pulse until it’s in small pebbles throughout the flour. Slowly add the water and Sazon mixture in a stream, pulsing until the dough comes together. You may not use all the water mixture. Remove the dough, form into a ball, and flatten it into a thick disc. Wrap in plastic and refrigerate.
2
Poach the chicken.
In a large pot, combine the chicken, thyme, and garlic with water to cover by 1 inch. Sprinkle with a pinch of salt and bring to a boil, then reduce to a simmer. Cook until the chicken reaches an internal temperature of 165°F. or the juices run clear when the flesh is punctured, 20 to 25 minutes. Remove the chicken parts and rest on a plate. Reserve ¼ cup of the poaching liquid. Remove the skin from the poached chicken, pull the meat from the bones, and shred or chop, then set aside.
Poach the chicken.
In a large pot, combine the chicken, thyme, and garlic with water to cover by 1 inch. Sprinkle with a pinch of salt and bring to a boil, then reduce to a simmer. Cook until the chicken reaches an internal temperature of 165°F. or the juices run clear when the flesh is punctured, 20 to 25 minutes. Remove the chicken parts and rest on a plate. Reserve ¼ cup of the poaching liquid. Remove the skin from the poached chicken, pull the meat from the bones, and shred or chop, then set aside.
3
Make the filling.
In a large sauté pan, combine the butter, oil, serrano pepper, thyme, cumin, and Sazon, and season with a pinch of salt and a few grinds of pepper. Sauté, stirring, until the pan is fragrant, 3 to 4 minutes. Add the frozen vegetable blend, garlic, and the reserved poaching liquid. Raise the heat to create steam and continue stirring until the
vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine, then add the milk. Allow to simmer and thicken for about 5 minutes. Remove from the heat and stir in the crema and reserved chicken.
Make the filling.
In a large sauté pan, combine the butter, oil, serrano pepper, thyme, cumin, and Sazon, and season with a pinch of salt and a few grinds of pepper. Sauté, stirring, until the pan is fragrant, 3 to 4 minutes. Add the frozen vegetable blend, garlic, and the reserved poaching liquid. Raise the heat to create steam and continue stirring until the
vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine, then add the milk. Allow to simmer and thicken for about 5 minutes. Remove from the heat and stir in the crema and reserved chicken.
4
Roll out the dough.
Preheat the oven to 375°F. Remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about ⅛ inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in an 8- or 9-inch pie dish, allowing the excess dough to drape over the edges.
Roll out the dough.
Preheat the oven to 375°F. Remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about ⅛ inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in an 8- or 9-inch pie dish, allowing the excess dough to drape over the edges.
5
Fill the dough and bake.
Pour the filling into the dough. Fold the edges over the top of the pie, making sure not to overlap too much dough where it pleats. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash gently on top of the dough. Bake until the crust is golden brown and the inside is bubbling, 25 to 30 minutes.
Fill the dough and bake.
Pour the filling into the dough. Fold the edges over the top of the pie, making sure not to overlap too much dough where it pleats. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg with 1 tablespoon water. Brush the egg wash gently on top of the dough. Bake until the crust is golden brown and the inside is bubbling, 25 to 30 minutes.
I have a love affair with
pork and lamb.
I was around six or seven years old when I first looked forward to visiting both sets of my grandparents in the Carolinas. Pork was a big part of each visit. As a kid I didn’t eat much at my grandparents’ house in South Carolina because Granddaddy Anderson had pigs, and I loved them. I realized that what I didn’t eat at the table got put in a slop bucket to feed the pigs, and I really wanted to feed them with him. He was such a dedicated farmer and I looked up to him. I don’t even think I understood that the pigs I was feeding were the animals that became bacon and my beloved hot dogs. Visiting my grandparents in North Carolina, however, was less about feeding the pigs and more about eating them. It was my granddaddy Williams’ pride and joy to fuss over the spit all day, tending to the roasting pig with his metal bowl of basting juices. It was a sight to see and a time to treasure. We’d wait all day to eat, and it was worth it.
pork and lamb.
I was around six or seven years old when I first looked forward to visiting both sets of my grandparents in the Carolinas. Pork was a big part of each visit. As a kid I didn’t eat much at my grandparents’ house in South Carolina because Granddaddy Anderson had pigs, and I loved them. I realized that what I didn’t eat at the table got put in a slop bucket to feed the pigs, and I really wanted to feed them with him. He was such a dedicated farmer and I looked up to him. I don’t even think I understood that the pigs I was feeding were the animals that became bacon and my beloved hot dogs. Visiting my grandparents in North Carolina, however, was less about feeding the pigs and more about eating them. It was my granddaddy Williams’ pride and joy to fuss over the spit all day, tending to the roasting pig with his metal bowl of basting juices. It was a sight to see and a time to treasure. We’d wait all day to eat, and it was worth it.
I have included a couple of lamb recipes here as well. I think lamb is the exact opposite of pork when it comes to flavor. Pork needs added seasonings because alone, it’s bland, but lamb comes with its own signature flavor that requires balance. So really, they both need the same thing in the kitchen—powerful ingredients that stand out. None of these recipes is shy on flavor.
Curry-Braised Lamb Shanks with Potatoes
WITH TWO FAMILY SAUCES
i
say I have the “cake gene” and that I got it from my grandma, skipping a generation (sorry, Mommy). As for BBQ, we all got that gene. Seems like everyone in my family has an ability to coax the best out of a slow and low cooking process. My granddaddy was the best, and I wish he could see what I’ve done with the knowledge he gave me. From the rooter to the tooter (or snout to tail), as we’d say in the Carolinas, nothing is going to break the budget, and it all tastes great. This is for him and Grandma Williams.
SERVES 8 TO 10
say I have the “cake gene” and that I got it from my grandma, skipping a generation (sorry, Mommy). As for BBQ, we all got that gene. Seems like everyone in my family has an ability to coax the best out of a slow and low cooking process. My granddaddy was the best, and I wish he could see what I’ve done with the knowledge he gave me. From the rooter to the tooter (or snout to tail), as we’d say in the Carolinas, nothing is going to break the budget, and it all tastes great. This is for him and Grandma Williams.
SERVES 8 TO 10
FOR THE PORK ROAST
1 9-pound boneless pork shoulder, skin trimmed
8 garlic cloves, smashed
2 to 3 cups vegetable stock
FOR THE RUB½ cup Old Bay seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet paprika
3 tablespoons olive oil
Carolina Pork Sauce or Apricot BBQ Sauce (recipes follow), for serving
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