Recipe Review: Soy-Glazed Chicken with Asparagus and Scallions

Soy-glazed chicken with asparagus and scallions

Soy-glazed chicken with asparagus and scallions

This is a fast, easy, good recipe from Bon Appetit May 2014.  Chicken is marinated in a teriyaki-like sauce that contains toasted anise seed, soy sauce, honey, garlic, and lime juice (a little expensive because of the great lime shortage of 2014).  The chicken is marinated for 30 minutes up to overnight, then baked with the marinade in a 450 oven.  The recipe states that after roasting in the oven, the sauce thickens into a nice glaze.  However, in my experience, the sauce burned almost completely.  However, the chicken still came out moist and flavorful.  Asparagus and scallions are roasted at the same time and accompany the chicken nicely.

Level of difficulty: easy

Cost: about $10

Deliciousness: 3 of 5 stars (good)

Healthy: yes

Time: about 15 minutes active time + marinade time and roasting time of 30 minutes

Make again: maybe

Link to recipe here.


Recipe Review: Chicken, Caramelized Onions, Cardamom Rice

Chicken with caramelized onion and cardamom rice

Chicken with caramelized onion and cardamom rice

This is a fantastic dish from Ottolenghi’s Jerusalem: A Cookbook.  Chicken is cooked together with caramelized onions, basmati rice, and spices including cardamom and cloves.  The chicken becomes fragrant from the spices, the rice soaks up flavor from the chicken and spices, and the caramelized onions lend sweetness and depth.  The dish is finished with fresh herbs and a dollop of Greek yogurt.  It’s great one-pot cooking.  I made it with four chicken thighs, but I think there is enough rice for six servings.  Beware of biting into some of the whole cloves and cardamom pods.

Cost: about $15

Time: about 1.5-2 hours

Level of Difficulty: easy-moderate

Taste: excellent (four of five stars)

Healthy: fairly healthy

Make again: yes

Link to recipe here.

Link to Jerusalem: A Cookbook here.

Recipe Review: Roast Chicken with Kimchi Smashed Potatoes

Roast Chicken and Kimchi Smashed Potatoes

Roast Chicken and Kimchi Smashed Potatoes

Kimchi, the Korean fermented vegetables with red chile, add a pungent, spicy kick to roast chicken and potatoes in this recipe from Bon Appetit March 2013.  This recipe uses the best method to pan-roast chicken thighs.  Bone-in, skin-on chicken thighs are placed in a frying pan skin side down until the fat renders and the skin is golden and crispy.  The thighs then finish cooking through by roasting in the oven along with the potatoes and kimchi.  The whole dish is finished with arugula and a simple vinaigrette made from the kimchi pickling liquid, rice vinegar, and oil.  A good, simple, weeknight dish.  Leftovers are not as good as just-cooked, because the texture of the chicken changes.

Cost: about $15 for 4 servings

Deliciousness: good, three out of five stars

Time: about 45 minutes

Level of difficulty: easy

Health: fairly healthy (except for the chicken skin)

Make again: no

Link to recipe here.

Recipe Review: Tsukune (Grilled Chicken Meatballs with Tare)

Japanese yakatori shops are famed for their grilled meats served on skewers.  Bon Appetit May 2012 recently ran a feature on preparing tsukune, or chicken meatballs, at home.  Ground chicken, miso paste, sesame oil, and scallions are the simple mixture that is loaded onto bamboo skewers.

Tare is a basting sauce made with soy sauce, sugar, and in this case, chicken broth.  The chicken broth replaces the roast chicken drippings that are usually used to prepare tare, as in David Chang’s Momofuku tare recipe.  While it obviously does not provide the same depth of flavor, the chicken broth is a convenient substitute. After initially grilling the meats, the basting sauce is then applied and caramelizes nicely on the barbecued meat.

Link to recipe here.

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