Bay Nut Mole Negro
Foraged bay nuts give the chocolate-coffee flavor you're looking for in a mole.
Most mole recipes leave me feeling overwhelmed and in a too-many-ingredients comatose. This one, although it does take about 2 hours to prepare, it a lot more approachable and some of that time is inactive, which means you can spend it on your other side dishes. Yes, this recipe is likely not as complex as others you may find, but even just with two chiles and some other key ingredients, you can create a delicious and robust mole negro.
“As bay nuts do not contain sugar or cinnamon, I added a little of each. If you don’t have bay nuts, replace them with mexican chocolate (such as Ibarra) and skip the brown sugar and cinnamon. ”
Also unique to this mole is that instead of the traditional chocolate, I chose to use bay nuts. Bay nuts are a foraged find from the bay laurel tree (more on bay nuts and foraging here). The bay nut is a member of the avocado family that, when roasted, becomes akin to a combination of chocolate and coffee - ideal for mole. Recipe serves 6.
2.5 pounds skinless chicken thighs and/or legs
~1-2 teaspoons salt
2 tablespoons grapeseed (or other neutral flavored oil), divided
1.5 cups low sodium chicken broth
Juice and zest from 2 blood oranges
2 cinnamon sticks
1 yellow onion, chopped
1/4 cup almonds, chopped
3 large garlic cloves, diced
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1.5 ounces dried pasilla chiles, stemmed, seeded, and torn into strips
0.5 ounces dried negro chiles, stemmed, seeded, torn into strips
3 prunes, chopped
1 teaspoon dried oregano
2 ounces roasted bay nuts, chopped (mexican chocolate can be substituted for bay nuts, brown sugar, and cinnamon)
1 tablespoon brown sugar
Chopped fresh cilantro, queso fresco, avocado, and corn tortillas (to serve)
Rub chicken all over with salt. Heat 1 tablespoon oil in large pot (I use my large Le Creuset pot) over medium-high heat. Brown chicken on both sides, about 3 minutes per side.
Add broth, blood orange juice, and cinnamon sticks then bring to a boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes.
Meanwhile, heat remaining 1 tablespoon oil in large saucepan over medium heat. Add onions and garlic and sauté until softened and beginning to caramelize, about 10-12 minutes, stirring occasionally. Add almonds, cumin, coriander, and chiles. Reduce heat to medium-low and cook while stirring until chiles soften, about 4 minutes.
Using tongs, transfer chicken from pot to large bowl. Pour chicken cooking liquid into saucepan with onion-chile mixture (reserve pot). Add blood orange zest, prunes, oregano, bay nuts, and brown sugar to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove cinnamon sticks and discard.
Transfer sauce mixture to food processor or blender and purée until smooth; return to reserved pot. Season sauce to taste with salt. Coarsely shred chicken and return to sauce; stir to coat and re-heat chicken.
Serve topped with cilantro springs, avocado, corn tortillas, and queso fresco (if desired).
Pair with: Vinegary red cabbage slaw (the vinegar is a great contrast to the dark, rich mole), roasted delicata or butternut squash.
Chicken & greens Saltimbocca with Brandied Cherries & sage
A unique spin on weeknight chicken.
Brandied cherries are a great complement to the savory chicken and prosciutto.
I have to admit that pounding boneless, skinless chicken breast into a thin sheet and rolling it up with other ingredients isn't something I would have come up with on my own. In fact, I pretty much never buy boneless, skinless chicken breast because it seems like a waste of flavor and texture, but this "transformed saltimbocca" (saltimbocca is traditionally made with veal and prosciutto, rather than chicken and prosciutto) is a great way to rethink chicken dinner and the ingredient combinations are endless. In this version, I used house brandied cherries (so fun to incorporate them into something savory!), spinach, and sage, but other possibilities that have come to mind include: Mashed butternut squash + black olive, gruyere + thyme, parsley + coriander + lemon zest, or even tatsoi + sesame + miso - as you can see, really endless possibilities! A little bit of sweet is nice in any combination, as it pairs nicely with the savory qualities of the chicken and prosciutto. Although the preparation may seem complicated, once you get the hang of it, it's really simple and the actually cooking time is very quick. Below recipe makes 2 generous portions or 4 smaller portions.
2 boneless, skinless chicken breasts (about 1 pound)
Salt and freshly ground black pepper
4-8 thin slices of prosciutto (depending on size, see below)
About 20 fresh sage leaves, divided
1.5 cups fresh spinach
1 tablespoon olive oil, plus more for drizzling
3/4 cup chicken broth
1/4 cup dry white wine
3 tablespoons brandied cherry juice
4-8 brandied cherries (2 per serving)
Chicken cutlets layered with prosciutto, sage, and spinach before rolling up.
A meal of chicken brandied cherry saltimbocca, broccolini, and of course, wine.
Cut chicken breasts in half lengthwise to create 4 pieces and pound using a meat pounder or rolling pin to evenly flatten - pieces should be about 1/4-inch thick. If using a rolling pin, cover chicken with plastic wrap before rolling to prevent cross-contamination.
Sprinkle chicken with salt and ground pepper and lay one slice of prosciutto on each piece of chicken (use more than one piece of prosciutto to cover chicken if needed) followed by 3 leaves of sage per chicken cutlet. Reserve remaining sage leaves.
Heat a skillet on medium-high heat and briefly toss spinach with a drizzle of olive oil and a sprinkle of water. Cook just to wilt, remove from heat, season with salt and pepper, and chop. Arrange spinach in an even layer over the prosciutto slices.
Beginning at the tapered end, roll up each chicken cutlet like you’re rolling up a cinnamon roll. Secure with a toothpick.
Chop 4 of the remaining sage leaves. Heat the tablespoon of oil in a dutch oven or deep skillet on high heat. Cook the chopped sage and chicken rolls until golden brown, about 2 minutes per side. Add the chicken broth and wine and scrape browned bits off bottom of pan with a wooden spoon. Bring liquid to a boil then reduce heat to medium, cover, and simmer until chicken is cooked through, about 8-10 minutes.
Transfer chicken to a platter and remove toothpicks. Continue simmering cooking liquid with 3 tablespoon brandied cherry juice over high heat until it is reduced to about 1/3 cup, or 5-7 minutes then toss in brandied cherries. Drizzle the reduced cooking liquid over the chicken. Serve on top of polenta or other starch with sage leaves and brandied cherries as garnish.
Polenta pairs well with saltimbocca because its soft, simple nature.
fennel, bulgur, & chicken salad with blood orange
A bright future for leftovers.
One of the most satisfying things to do in the kitchen is to reinvent leftovers and salads are a great way to do this as they allow for the addition of all kinds of bits and pieces. This recipe calls for chicken breast and provides cooking instructions, but there's no reason you couldn't chop up some leftover roast chicken, now is there? Along the same vein - no grapefruit? No problem - try oranges or even apples! Out of bulgur, but have some quinoa? Sounds great! Really - the possibilities are endless, but I really do enjoy this combination of the sweetly herbal, crunchy fennel and the juicy, rich blood orange paired with chicken and bulgur. Fantastic for lunches or picnics. Serves 4 as a main.
1 cup dry bulgur
Two 6-ounce boneless chicken breasts (preferably skinless)
2 tablespoons grapeseed oil, divided
1/8 teaspoon sea salt, divided
3 medium blood oranges
Juice from 1 lemon
1 large fennel bulb, with fronds (try wild fennel stalks and fronds!)
1/4 cup diced fresh green onion
Salad greens (optional)
Preheat the oven to 500 degrees F.
In a saucepan, combine bulgur with 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 10-12 minutes, or until tender. Set aside to cool.
Meanwhile, coat the chicken breasts with 1/2 tablespoon of grapeseed oil and sprinkle with about half of the salt. Lay the chicken on a baking sheet and bake on the top oven rack for 15 minutes or until cooked through - flip the chicken halfway through cooking time. Allow to cool and then slice into 1/4-inch thick strips.
Cut oranges in half. Squeeze the juice from one of the halves into a small bowl or jar. Add the remaining grapeseed oil, salt, tablespoon of olive oil, and lemon juice to the blood orange juice. Whisk or cover jar and shake until thoroughly combined.
With a knife, remove the peel and outside pith of the remaining 5 orange halves. Slice into wedges. It's helpful to know how to segment citrus like a boss.
Remove the fronds from the fennel bulb and thinly slice the bulb. Chop several of the fronds, enough to fill 1/2 cup.
Toss bulgur with dressing, chicken, orange wedges, fennel bulb, fennel fronds, and green onion. Serve at room temperature or cold atop salad greens (if desired).
Preheat the oven to 500 degrees F.
In a saucepan, combine bulgur with 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 10-12 minutes, or until tender. Set aside to cool.
Meanwhile, coat the chicken breasts with 1/2 tablespoon of grapeseed oil and sprinkle with about half of the salt. Lay the chicken on a baking sheet and bake on the top oven rack for 15 minutes or until cooked through - flip the chicken halfway through cooking time. Allow to cool and then slice into 1/4-inch thick strips.
Cut oranges in half. Squeeze the juice from one of the halves into a small bowl or jar. Add the remaining grapeseed oil, salt, tablespoon of olive oil, and lemon juice to the blood orange juice. Whisk or cover jar and shake until thoroughly combined.
With a knife, remove the peel and outside pith of the remaining 5 orange halves. Slice into wedges. It's helpful to know how to segment citrus like a boss.
Remove the fronds from the fennel bulb and thinly slice the bulb. Chop several of the fronds, enough to fill 1/2 cup.
Toss bulgur with dressing, chicken, orange wedges, fennel bulb, fennel fronds, and green onion. Serve at room temperature or cold atop salad greens (if desired).
Tsukune (Chicken Miso Meatballs) with Nettle Salsa Verde
Izakaya meets foraged greens.
When I have (what I think to be) a unique recipe idea and then find that idea somewhere on the internet, it makes me both happy and sad - happy that the idea is good enough to already be out there and sad that it's already out there. Fortunately, I typically adjust the ingredients enough and add an unusual accompaniment, such as this foraged nettle salsa verde, to make the recipe all my own. The nettle was a volunteer in my snap pea patch and works great as a bright, yet earthy, pairing to the light-bodied and savory tsukune. Remember to be careful when foraging or harvesting stinging nettle - it stays true to its name! Tsukune recipe adapted from here. Serves 4-6.
1 bunch stinging nettles, about 2 cups packed leaves after blanching
1 shallot, chopped
1 clove garlic, chopped
About 1/4 teaspoon sea salt
2-3 tablespoons rice vinegar
1 tablespoon water
1.5 pounds ground chicken, preferably dark meat, divided
1 cup minced scallions (about 4)
1.5 tablespoons white miso
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon sesame oil
About 1 tablespoon grapeseed or other neutral oil
Shichimi tōgarashi, for garnish
Bring a large pot of water deep enough to submerge the nettles to a boil. Submerge the nettles and cook for 3 minutes.
While nettles are cooking, prepare an ice water bath. Transfer the nettles using tongs to the ice water, cool, then drain and squeeze out excess water. Remove very large or tough stems from the nettles, discard, and blend the remaining leaves and smaller stems in food processor until chopped. Add shallot, garlic, and salt and pulse then incorporate vinegar and water until a texture resembles a coarse salsa. Set aside or refrigerate if preparing more than one hour before making meatballs (can be made up to 24 hours in advance).
Heat a small nonstick skillet over medium heat. Add 1 pound ground chicken and cook, stirring frequently breaking apart pieces, until chicken is opaque and just cooked through, about 2 minutes.
Combine cooked chicken, remaining raw chicken, scallions, and miso in a bowl. Mix together with your hands until a homogenized, sticky mixture forms. Divide mixture into 16-20 meatballs of the same size. Whisk together soy sauce, brown sugar, and sesame oil and keep nearby for use in the next step. If your salsa verde is in the refrigerator, this would be a good time to bring it out to allow it to come to room temperature.
Heat enough grapeseed oil in a large sauté pan to lightly coat pan on medium high. Add meatballs and cook on one side for 2-3 minutes until lightly browned. Drizzle half of soy mixture over meatballs then flip, turn down heat and cook another 2-3 minutes, turning occasionally so that all sides are well-cooked.
Serve meatballs over nettle salsa verde with a drizzle of the remaining soy mixture and sprinkling of shichimi tōgarashi.
