spicy

Orange and a blend of spicy red pepper is one of my favorite flavor combinations to prepare chicken with. The sweetness and acid of the orange balances the heat and punch of the red pepper, creating a a marinade that is kind of like a spicy margarita, with equal parts sweetness, spice, and salt. This dish of spicy orange chicken, blistered corn and green peppers, and flat fries with spicy orange aioli incorporates that flavor combo into a meal complete with a bounty of summer vegetables. This is a very forgiving recipe, as it can be made in a variety of vessels, grilled, roasted or seared in a pan, but the flavors are the consistent stars.

The key is to marinate the chicken for a few hours before cooking, as the acid really gets the juices flowing and tenderizes the meat. It almost jump-starts the cooking process. The aioli can be made in advance, while the chicken, vegetables, and flat fries are best when served hot. I used green bell peppers here, which I believe are highly underrated, but any pepper would benefit from this flavor and blistering process. This spicy orange chicken marinade infuses the chicken with heat and flavor which when cooked, retains its juicy seasoning.

serves 4

ingredients

for the spicy orange chicken

  • 1 cup freshly squeezed orange juice
  • ¼ cup orange zest
  • 2 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cayenne pepper
  • 2 pounds boneless skinless chicken breasts, sliced horizontally into thick strips
  • 1 tablespoon olive oil

for the spicy orange aioli

  • 1 egg yolk
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 2 teaspoons mustard
  • ½ cup neutral oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly cracked black pepper
  • 1 teaspoon orange zest

for the flat fries

  • 2 pounds yukon gold potatoes, sliced into ¼ inch rounds
  • 2 gallons of water
  • ¼ cup baking soda
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper

for the corn and green peppers

  • 2 tablespoons neutral oil
  • ½ red onion, diced 
  • 4 ears of corn, husked and with the corn sliced off
  • 2 green bell peppers, cut into 2-inch chunks
  • ¼ cup freshly squeezed lime juice, divided
  • 1 teaspoon salt, divided 
  • ½ teaspoon freshly cracked black pepper, divided
  • ¼ teaspoon crushed red pepper flakes

for assembly

  • 1 bunch cilantro, chopped
  • Juice of 1 lime

chicken steps

2-4 hours before you are ready to begin cooking, whisk together the orange juice, orange zest, garlic, maple syrup, chili powder, smoked paprika, and cayenne. Place the chicken in a large dish or bowl and cover with the marinade. Let sit for 2-4 hours until you are ready to cook.

Once the chicken has marinated, heat a large skillet over medium high heat and add the olive oil. Place the chicken in a flat even layer on the pan and cook for 10-12 minutes on the first side, then flip and cook for another 10-12 minutes.

spicy orange aioli steps

In a large bowl, whisk together the egg yolk, garlic, lemon juice, and mustard until combined. Slowly drizzle in the oil, while continuing to whisk vigorously until the mixture comes together, this is called emulsification. Add in the chili powder, smoked paprika, cayenne, black pepper, and orange zest. Set aside. 

flat fries steps

Preheat the oven to 425°F. Place the sliced potatoes in a large bowl and cover them in the water and baking soda, allowing them to soak for 30 minutes to an hour. This helps extract some of the starch, allowing the potatoes to be their crispiest when cooked. After they are finished soaking, rinse and pat them dry with a paper towel, and transfer them to a baking sheet lined with parchment paper. Drizzle them with the olive oil, salt, and freshly cracked black pepper. Bake the potatoes for about 35 minutes, shaking the tray halfway through to ensure even cooking.

corn and green peppers steps

In a large cast iron skillet, heat the oil over medium-high heat. Add the red onion and cook until it turns translucent, about 4 minutes. Add the corn, half of the lime juice, the salt, and the pepper, and cook for 7-10 minutes until it begins to slightly char. Remove from the pan and add the green peppers, skin-side down. Pour the remaining lime juice, salt, and pepper over the peppers and cook them for 7 minutes then flip them and cook for another 5 minutes until softened. The peppers will sizzle and the skin will blister.

assembly steps

Transfer the chicken, vegetables, flat fries, and aioli to a large plate or platter and dress with the lime juice and chopped cilantro.

Chicken thighs and gremolata is an easy one-pan meal that is delicious, fast, and inexpensive to make. Searing the chicken thighs then using the rendered fat to cook the beans maximizes flavor and makes a can of white beans taste more delicious than you ever thought was possible. It is a totally self-contained dish as you don’t even need any additional oil for cooking.

Gremolata is traditionally served with the Italian specialty osso bucco, which is a braised veal shank, as a refreshing condiment for the rich dish. Here, it brightens up a rather beige meal. The versatile combination of parsley, garlic, and lemon zest can balance out and liven up any dish.

ingredients

for the chicken and beans

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon aleppo pepper
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon crushed red pepper
  • 1 can white beans (cannellini, great northern, navy) drained and rinsed
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon olive oil (for drizzling)
  • ¼ cup parsley, loosely packed (for garnish)
  • Freshly grated parmesan cheese (for garnish)

for the gremolata

  • 1 cup parsley
  • 1 garlic clove
  • Peel of one lemon

steps

Preheat the oven to 350°F. Heat a large, oven safe skillet (I use cast iron) on medium high heat. Generously season the chicken thighs with salt and pepper and place in the pan. Cook for about 7 minutes then flip to the other side and cook for another 7 minutes. Remove from the pan.

Add coriander seeds, aleppo pepper, cumin, smoked paprika, and crushed red pepper to chicken fat in pan. Cook for 1 minute to season the fat. Add beans and cook for 2 minutes until evenly combined. Add lemon juice and mix to combine.

Add the chicken thighs back into the pan with the beans and place in oven for 20 minutes.

Meanwhile, add parsley, garlic clove, and lemon peel to a food processor and pulse until the mixture is evenly combined.

Serve gremolata over chicken and beans with a drizzle of olive oil.

Yesterday was the first snowfall of the winter season, and with festive decorations popping up everywhere, it officially feels like the holidays are in full swing. I am heartened by the amount of holiday spirit I have seen so far this season, despite the innumerable tragedies plaguing our world. In nearly every window I pass, there are twinkling lights and colorful decor to remind us that small wonders still exist!

For most of us, the holidays are synonymous with celebrations and parties, and parties are often synonymous with food and drinks. I love party food, any and all of it. Perhaps it is the mere association with festivities that makes it so full of flavor or the instant gratification that comes with popping it in your mouth.

When I was little, I remember parties being filled with classic finger-food appetizers like pigs and blankets, bacon wrapped scallops, stuffed mushrooms, mini quiches, and bite-size spanakopita. Be it the most interesting and unique canapés or retro snacks like deviled-eggs, I am a huge fan of indulging in party food.

Even though our gatherings may be a bit quieter this year, we can still imagine ways to celebrate the season. These spicy cornflaked chicken tenders are a perfect menu item for any sized party. They are a twist on a timeless classic [chicken fingers!] that can be made ahead of time and scaled up or down, to suit the audience you are serving!

This recipe for spicy cornflaked chicken tenders is reliable and sure to please merrymakers of all ages. You can experiment with different spices, but this is the mixture that I feel accentuates the flavor best.

Note: Chicken tenders are really just boneless, skinless chicken breasts cut into that distinctive “tender” shape. You can save money by buying chicken breasts and cutting them into “tenders” yourself.

Serves 6

ingredients

  • 2 ½ pounds boneless skinless chicken breasts
  • 4 ½ cups of cornflakes
  • 2 eggs 
  • ½ cup flour
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon dried parsley
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chipotle pepper

steps

Preheat the oven to 400°F (200°C). Trim the chicken breasts and cut into long strips.

Place the eggs in a shallow bowl or dish and beat with a whisk until combined. Place the flour into a separate shallow bowl or dish and mix in 1 teaspoon of freshly ground black pepper.

Grind the cornflakes in a food processor or place in a large plastic freezer bag, seal, and roll with a rolling pin to make into a breadcrumb-like mixture.

Pour into a bowl and mix in salt, dried parsley, garlic powder, onion powder, smoked paprika, cayenne pepper, and chipotle pepper until evenly combined.

Dip one piece of the chicken into the flour, then into the egg, then into the cornflake mixture and place on a baking sheet lined with parchment paper. Repeat until all pieces of chicken have been thoroughly coated.

Bake for 22 minutes, flipping the chicken tenders after 10 minutes so both sides cook evenly. Rotate a third time and bake 2 more minutes for extra crunch.

Serve with any dipping sauce you’d like. I recommend ketchup, honey mustard, harissa aioli, yogurt ranch, anything your heart desires!

You can cut regular boneless skinless chicken breasts into tenders
Cornflake mixture will vary in texture
Served here with regular ketchup, but the dipping sauce possibilities are endless!