Garlic Red Pepper Chicken

This recipe is brought to you in partnership with Spice Tribe - They are a small-batch spice company that works to benefit farmers and their families directly through fair trade. There is no fresher than this, and their belief in home cooking for health and community really resonates with me. They have everything you need for this recipe in their online store, including salt and pepper.

My garlic red pepper chicken recipe is inspired by the ingredients I had on hand and my mother’s ability to use spices as a way to keep things interesting and filling. Please know that the recipe is completely customizable to whichever ingredients you have on hand. A few ideas include: Using cauliflower or potatoes instead of chicken. Adding kale, spinach or collards for color and texture plus extra nutrition. This garlic red pepper chicken is delicious when served on a baked sweet potato stuffed with kale and caramelized onions. We’ve had it with crusty bread and butter, we’ve served it over rice or buttered noodles, we’ve eaten it cold right out of the tupperware the next day. Lately I feel there are no rules because the only rule that matters is social distancing. I hope that you are happy in your homes, that you are cooking more and spending valuable time with those you love. If you decide to try this recipe, please let me know how it went by tagging me @thedaleyplate on Instagram or Facebook :)

Some notes:

-If you’re unable to use sherry, use more chicken stock.
-Add vegetables of your choice. For vegetables that cook longer, add them with the stock and sherry. Tender greens can be added during the last 5 minutes of cooking.

Garlic Red Pepper Chicken
Prep Time: 10 minutes (up to 8 hours to marinate) | Cook Time: 30 minutes | Serves: 4

Ingredients:

1lb boneless skinless chicken thighs, cut into 1 -inch pieces
1 tablespoon good quality smoked Spanish paprika, like Spice Tribe Pimenton de la Vera
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
(Optional: 1/2 teaspoon cumin powder)

1 tablespoon olive oil
1 cup chopped yellow onion
1/2 cup diced red bell pepper
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 teaspoon tomato paste
2 stems fresh herbs like thyme or oregano
1/2 cup sherry
1/2 cup chicken stock
1 bay leaf
1-2 tablespoons red wine vinegar OR lemon juice
Optional: 1/4 cup heavy cream

Method:

Place chicken in a bowl and season with paprika, garlic powder, salt, pepper and optional cumin. Toss to ensure that chicken is fully coated, cover and refrigerate for one hour or preferably overnight.

Add olive oil to a skillet over medium heat. Add onion, bell pepper (a jar of drained pimento peppers would be a speedy pantry solution) and sauté for 10 minutes until tender, stirring until the onions are light golden brown and fragrant. This step breaks down the onions and it’s important because it forms part of the sauce.

Add garlic and chicken, stir and cook until chicken is no longer pale (2-3 minutes). Lastly, add red pepper flakes, tomato paste, herbs, bay leaf, sherry and chicken stock. Simmer over medium heat with the lid halfway on for 15-20 minutes until chicken is tender, longer if you prefer your sauce more reduced.

Stir in vinegar or lemon juice right before removing from heat then add optional heavy cream, season to taste with salt and pepper and scatter with fresh herbs.

Sticky Ginger Chicken Wings

Whenever my husband and I celebrate a special occasion, we are always drawn to Korean flavors. Sometimes it’s hard to believe that we met there nearly 10 years ago, but the food and culture is still a part of our daily lives. On Friday evenings he would catch the two hour long bus from his duty station in Uijongbu to Wonju where I taught kindergarten, and arrive at my place SO hungry. A chicken restaurant on the corner of my street was a convenient place to pick up dinner then, and so it became like a little tradition. Though most of my meals are made from scratch, our pantry is a treasure trove of sauces and spices picked up on travels together and we love using them to create easy meals. Most recently we took a weekend trip to Duluth GA because of a sudden craving for Korean BBQ! It was almost as if we were back in Korea, eating, exploring and naturally I shopped for ingredients to bring home (The foodie in me can’t resist!) I always stock up on Korean marinades either online or at the Korean grocery stores in bigger cities - It has delicious ginger flavor and though the version I use in this recipe is traditionally paired with red meat like short ribs (LA galbi), I find it works well on chicken wings. This marinade is unique because of the addition of either apple or Asian pear which has tenderizing qualities. There are from scratch versions of this sauce on websites like Korean Bapsang and Maangchi but for the sake of convenience and in the spirit of how we did things back then, I just use the prepared sauce. Most grocery stores stock Korean ingredients these days, so it might not be difficult to find at all. Look for Bulgogi marinade, Galbi marinade or Korean barbecue marinade but make sure that ginger is listed in the ingredients. The crispy ginger on top just accentuates the flavor and gives this dish a delicious finish. I do season my chicken with the marinade, but you can leave it out since the marinade is quite flavorful especially when simmered at the end.

Sticky Ginger Sesame Wings with Crispy Ginger
Prep Time: 10 minutes + overnight marinating | Cook time: 15 minutes | Serves: 4-6

Ingredients:

2lbs chicken wings, flats and drums (I save the wing tips for chicken stock)
1 teaspoon salt
1 teaspoon cracked black pepper
1 1/2 cups Korean galbi marinade
1 tablespoon roasted sesame seeds
1 tablespoon neutral oil
1/8 cup fresh ginger, sliced and cut into thin strips
Optional to serve: chopped scallions or chives, quick-pickled cucumber (recipe follows)

Special Equipment:

I use my air fryer for these wings because it’s so quick, but you could use a sheet pan in the oven - steps will be listed below.

Guidelines:

Place wings in a resealable container with salt, pepper and 1 cup of the marinade. Toss to coat, cover and place in the refrigerator to marinate minimum 4 hours and up to overnight. When ready to cook, place wings in the basket of your air fryer and fry at 350F for 15-20 minutes or until cooked through and golden - this depends on the size of your wings and you might have to do this in two batches if using a smaller air fryer. I like to toss them halfway through so that all the wings are exposed to the hot air at some point or another.

If cooking in the oven: Place wings in an even layer on a sheet pan and cover with foil. Bake at 350F for 15 minutes, then remove foil and broil on high for 2-3 minutes per side or until sticky and golden.

Add oil to a skillet over medium heat, cook ginger strips until crispy (about 2 minutes) then drain on a paper towel. Add remaining marinade (If you prepared your wings in the oven, add the pan drippings as well) to skillet and cook until slightly reduced and heated through.

Place chicken on serving platter, pour marinade over and toss around then sprinkle with ginger, sesame seeds and optional scallions or chives.

Chicken Livers Peri Peri

Ever get tired of eating the same thing over and over? Try this classic recipe with Portuguese roots, loved by South Africans everywhere. It can be found in almost any restaurant in South Africa, and is usually enjoyed with crusty bread and delicious grass-fed butter. You can reduce the amount of heavy cream for less gravy if you choose, and regular bread can be substituted with this keto-friendly bread if you’re following a low-carb diet.

Ingredients:

1 tablespoon butter (the best butter you can find)
1 tablespoon olive oil
1 large onion, finely chopped
1 tablespoon finely minced garlic (2 large cloves)
1/2 cup red bell pepper, diced
450g chicken livers, cleaned and trimmed of excess fat
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 1/2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon peri peri chili powder OR fresh chopped red chili (depends on how spicy you want it!)
1 tablespoon fresh oregano leaves
2-3 bay leaves depending on size
1/4 cup fresh lemon juice
1/2 cup (min) to 3/4 cup (max) heavy cream - it depends on how saucy you want it!
1-2 tablespoons brandy
To serve: fresh parsley and crusty bread with butter

Method:

Heat butter and olive oil in a large skillet over medium heat. Sauté onions for 3 minutes or until translucent, add garlic and chicken livers. Sauté until chicken livers are browned, then add red peppers and sprinkle with salt and pepper. Stir, add tomato paste, Worcestershire sauce, seasonings, oregano, bay leaves and lemon juice.

Cook for 2-3 minutes, stirring until all the flavors meld. It is important so that the lemon juice melds with the other ingredients first, otherwise you may experience curdling. Lower the heat, add heavy cream and simmer for 5-10 minutes being careful not to overcook the chicken livers. I usually test one by cutting it open and it should still be just slightly pink in the middle. Pour brandy into the pan, sprinkle with parsley and serve with crusty bread.

Rosemary Lemon Chicken Patties

Rosemary Lemon Chicken Patties

I have received some great feedback from people who have tried this recipe after seeing it on Instagram. It’s so easy and it should probably be on my website too, so here goes :) If you can, I highly recommend using fresh rosemary instead of dried to really lift the flavor. Though I find sour cream to be a great binder and a wonderful ingredient in my keto kitchen, it can be substituted with plain yogurt or plain coconut yogurt - I would use slightly less so that the mixture isn’t too wet. Make a double batch and meal prep on a Sunday for the rest of your work week :) Here are the glass containers that I use to prep my meals.

Ingredients:
Prep Time: 5 minutes | Cook Time: 15-20 minutes | Serves: 4

1lb ground chicken (white or dark, but darker meat will take slightly longer)
2 tablespoons sour cream
1 heaped teaspoon chopped fresh rosemary
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 teaspoons fresh garlic paste (Or mince 2-3 large cloves very finely)
Zest of 1 medium sized lemon
2 tablespoons chopped chives
Optional but highly recommend: 1-2 teaspoons preserved lemon paste like this one from NY Shuk or this one on Amazon.

Method:
Combine all ingredients in a medium-sized bowl and gently mix until everything is evenly distributed. Do not overwork to promote a better texture.
Heat some olive oil in a skillet over medium high heat and divide chicken mixture into four equal parts. Flatten gently to form patties, then sear for 5-8 minutes per side or until internal temperature reaches 160F.

Serve Immediately with your favorite side dish. My preferred sides are green vegetables like collards and this Double Parmesan Mashed Cauliflower.

Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Ingredients:
Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper

Method:

Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.

Peri-Peri Fries with Greek Lemon Oregano Grilled Chicken

On Friday's in South Africa, my sisters and I would stand in line at a very popular braai spot waiting on flame grilled chicken and seasoned slap chips (a version of fries). We watched as cooks flipped grill baskets filled with perfectly seasoned Greek-style chicken over an open flame, basting with marinade as they went along. The word braai is Afrikaans for "barbecue" or "roast" and is a social custom in South Africa. We celebrate National Braai Day every September 24th and come together as a diverse nation to enjoy cooking over an open fire with friends and family. 

The restaurant that I'm referring to was less of a sit-down establishment and more of a hole in the wall located on a bustling street corner close to public transportation. This made it an ideal place to pick up some takeaway (street food) for dinner after work. Why on a Friday? Usually, Friday was pay day which meant people had a little extra to spend. We waited patiently as the hugely popular chicken quarters and flatties (butterflied whole) in styrofoam containers flew from the counter into eager hands of hungry people in line. I remember the smell of oregano distinctly , and this is my version of that street food made in partnership with Pompeian. We love this chicken for Summer grilling with friends!

Pompeian has been keeping me stocked with their range of olive oils and vinegars for the last few years, and I love using their robust olive oil for marinades.  To lighten things up for Summer, their organic extra virgin olive oil spray is perfect to spritz over salads like the one accompanying my chicken.  A beautiful light flavor and very handy to have on hand.

Ingredients

Lemon Oregano Chicken:
1/4 cup Pompeian Robust Extra Virgin Olive Oil.
2-3 teaspoons kosher salt
2 teaspoons ground black pepper
2 tablespoons dried Greek oregano
Zest and juice and 1 lemon
4 cloves garlic, crushed and minced
6-8 chicken thighs (or any dark meat)
1 lemon, halved

Peri-peri Fries:
6-8 medium starchy potatoes, scrubbed
Pompeian Organic Extra Virgin Olive Oil Spray
2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon peri peri chili powder
1 teaspoon dried oregano
Optional to serve: Shredded lettuce, cubed feta, diced tomato, diced cucumber, pickled red onion and lemon wedges.

Method:
Whisk olive oil, salt, pepper, oregano, lemon zest, lemon juice and garlic in a shallow dish and add chicken pieces. Use your hands to massage the marinade into the chicken, cover and place in the refrigerator overnight. 

Preheat your covered grill to 350F.

Prepare potatoes by slicing them into wedges and adding to a cast iron skillet or baking sheet. Spray with olive oil and add spices. Toss to coat and place on the grill with the chicken and halved lemons. Cook chicken and potatoes for 15-20 minutes or until the internal temperature of the chicken registers 160F. Remove from heat and place in a bowl, squeeze grilled lemon juices over and cover until ready to serve. 

Serves 6-8. 

This recipe is sponsored by Pompeian. Thank you for supporting the brands that support The Daley Plate. 

Honey Garlic Gochujang Chicken with Cabbage

Gochujang is one of those condiments that will forever have a place in my fridge. I first experienced that earthy spice in 2005 as part of a traditional South Korean dish called "Dalkgalbi" - Chicken and cabbage cooked on a hot plate with rice cake and a fiery mix containing mostly garlic and gochujang.  Since it was during my first year in South Korea, my untrained palate rejected the meal and that in turn offended my hosts. Ever wish you could go back in time and redo a certain event? Ever write a blog post at two in the morning and suddenly recall all the cultural mishaps you've had during the last 10 years? No? Moving on.

Succulence. 

Dalkgalbi grew on me and later became my absolute favorite thing to eat during that stint in South Korea. It was the ultimate dinner to enjoy with friends after a night out, soju in hand (a Korean spirit made from rice or sweet potatoes). The combination of chicken, gochujang and garlic with cabbage stuck with me and inspired this healthy recipe. Earthy gochujang, honey and what seems like a ridiculous amount of garlic come together to form a beautifully sweet spicy sauce. In my opnion, white meat cuts like chicken breast pairs very well with punchy sauces to amp up the flavor levels. I usually purchase whole chickens and then prep them myself, using dark meat for things like stew or roasting, and white meat (breasts) for quicker preparations. The trick with white meat is to season it very well and allow it to sit in the fridge uncovered overnight. This method will ensure that the meat is seasoned all the way through, keep it juicy and dry out the skin so that you can achieve that perfect crispy sear.

Ingredients:

2 chicken breasts, skin on
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grapeseed oil
6 cloves garlic, finely diced
1 tablespoon gochujang
4 tablespoons honey
1 tablespoon sesame seeds

Method:

Preheat oven to 350F/180C. 

Place chicken on a plate and season on both sides with salt, pepper, garlic and onion powder. Place on the lowest shelf in your fridge, uncovered for at least 6 hours. Remove from fridge and bring a skillet up to medium-high heat. Add grapeseed oil and place chicken in pan skin side down first. Do not move the chicken at all for at least 3-5 minutes so that you get a crispy golden skin, after which you will flip it over and cook for an additional 3 minutes, then transfer to an oven-proof dish and into the oven for 8-10 minutes or until the internal temperature reaches 165F.  

While the chicken is in the oven, prepare your sauce by adding the minced garlic to the pan in which the chicken cooked. You should still have some of the pan juices and oil in there, which will provide delicious flavor. Sauté garlic for 1-2 minutes only - You don't want it to soften too much. Add gochujang paste and honey, stirring until combined. Simmer for 5 minutes and remove chicken from oven. Place chicken and any juices right back into the pan with the gochujang sauce, flip to coat and serve with cabbage (Recipe follows)

Basic Sauteéd Cabbage

Homegrown cabbage - Not by me, by my local organic farmer. 

I am super into cabbage, old-fashioned as it may be. Though cabbage really benefits from cooking for longer periods of time, my preferred way to enjoy it is simply sautéed to preserve it's integrity. Use any kind of cabbage or cruciferous vegetable of your choice. 

Ingredients:

1 tablespoon neutral oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper (cabbage loves black pepper!)
8 cups roughly chopped cabbage
Optional: 1 pinch nutmeg powder (brings out the flavor)

Method:

Heat a large pan to medium then add oil, butter, salt and pepper. Swirl to combine and add chopped cabbage. Use tongs to move cabbage around in the pan, coating it with the butter mixture then leave it be. Allow the cabbage at the bottom of the pan to toast a little (golden edges, not dark brown) - This will make all the difference in flavor. Stir, add a splash (2 tablespoons) water, then place a lid on the pan and cook until the toughest parts are less chewy (5 minutes).