Entree – Chicken

Nyama Choma – Barbecued Meat in Kiswahili

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Nyama choma, meaning “barbecued meat” in Kiswahili, is Kenya’s unofficial national dish.  It is roasted and then traditionally eaten with the hands.  To accommodate the large group (and current sanitation concerns) we cubed the meat and cooked it on skewers.

Ingredients:

  • 5 lb Reme  (lamb, cubed)
  • 5 lb Heihei (chicken, cubed)
  • 8 lb Kitozas (beef, cubed)
  • 5 lb Hotiti (sausage, cut in 2 inch pieces)

Directions:

  1. Skewer each meat on separate skewers.
  2. Cook over charcoal until done.
  3. Serve with Pinati (peanut sauce), Yassa, (onion ), Kumine (cumin sauce), sauted mushrooms, sauted onion and peppers.
  4. Serve with geelrys (yellow rice).

Serves:  50

Source:  Research and a trip to Africa

 

 

Kahlua Chicken

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Serve this with pineapple rice for a luau.  If making for a camp out – make it at home and reheat.  Too long cooking time for camping!

Ingredients:

  • 4-6 chicken breasts
  • 1-2tbsp coarse sea salt (preferably pink)
  • 1-2tsp liquid smoke

Directions:

  1. Put the chicken breasts in a slow cooker, cover with water, and cook on high for 6-8 hours until the breasts fall apart easily when you try to lift them out of the crock pot.
  2. Remove the chicken and use a fork to gently pull the chicken apart in strips.  Follow the ‘grain’ of the meat to get long strips.
  3. Drain the crock pot, then add the chicken back in.  Add the salt and liquid smoke, mix in gently.
  4. Cook on low for 30 minutes.

Serves:  8-10

Source:  Hawaiian Inspired Recipe – Posted on May 5, 2015 by Danielle

Jerk Spiced Grilled Chicken

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For added flavor, set a smoker box filled with hickory or apple chips on the grill and let them burn while the chicken cooks.

Ingredients:

  • 3 bunch Scotch bonnet or habañero chiles, stemmed and seeded (To avoid unwanted skin contact, wear gloves, and use a ¼ teaspoon measure to remove chile seeds. You can vary the chiles to control the heat.) (A not so gourmet substitution would be Sriracha sauce or some other really hot sauce.)
  • 3 cloves garlic
  • 1 bunch scallions, trimmed and chopped
  • 1 small onion, chopped
  • 1 piece fresh ginger (2-inch), peeled
  • Juice of 2 limes
  • 2 Tab olive oil
  • 1 Tab brown sugar
  • 2 tsp. dried thyme
  • 1 tsp. ground allspice
  • 1 tsp. kosher salt
  • 1⁄2 tsp. black pepper
  • 4 chicken hindquarters, trimmed

Directions: 

  1. Purée chiles, garlic, scallions, onion, ginger, lime juice, oil, brown sugar, thyme, allspice, salt, and pepper in a food processor. ( You might do this at home if camping.)
  2. Pierce hindquarters with a knife and place in a large dish. Piercing the chicken with a knife allows the marinade to more easily penetrate into the meat.
  3. Coat hindquarters with scallion purée and cover with plastic wrap.
  4. Chill 2 hours or up to one day.
  5. Prepare grill for indirect grilling, heating one side to high and keeping the other side unlit to maintain a temperature of 400°.
  6. Grill hindquarters, skin side up, indirectly (unlit side), covered, 25 minutes. Rotate hindquarters to evenly cook, and grill until an instant read thermometer inserted in the thickest part registers 175°, 20 minutes more.  If cooking on charcoal, use medium heat and rotate to the side when done. 

Serves:  4

Source:  cuisine recipes.com

Barbecue Chicken Italiano

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Too easy!

Ingredients:

  • 6 Chicken drumsticks
  • 6 Chicken breast
  • 1 bottle Italian salad dressing

Directions:

  1. To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
  2. Preheat oven to 350 degrees F (175 degrees C).  Or fire up the barbi.
  3. Remove chicken from bag, discarding remaining marinade.
  4. Place chicken in a lightly greased 9×13 inch baking dish.
  5. Bake at 350 degrees F (175 degrees C) for 1/2 – 1 hour (boneless or bone in), or until chicken is cooked through and juices run clear.
  6. Or grill about 10 minutes boneless, 20 minutes with bone), turning once.

Serves:   8

Source:  Cathy Painter/Allison Cozza

 

 

Lemonade Chicken

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Not too complicated for Junior Girl Scouts – with supervision.  Food perpetration guidelines would have you heat the marinade before serving it over the chicken – raw meat contamination is the issue.

INGREDIENTS: 
12 oz	Frozen lemonade concentrate - thawed
2/3 c	Soy sauce
1 t	Celery salt
1/4 t	Garlic powder
12	Chicken pieces
Directions:
Mix ingredients, except chicken, in zip lock bag.  
Pierce chicken several times on both sides.
Dip into mixture and place on foil lined grill.  
Make a foil tent over the chicken without touching the meat to aid cooking.  
Turn chicken every 10 minutes.  
When tender, brush sauce on chicken and continue cooking for 10 minutes.  
Spoon some sauce on top when serving.  

SERVES: 12

EQUIPMENT:
Fork or tongs
Zip lock bag
Measuring cup
Measuring spoons

NOTES: 45-60 minutes to prepare
Cook on charcoal

SOURCE: Toni Epler - Strawberry

Foil Dinner aka Pocket Stew

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People love “participatory” foods – make it exactly the way you like it!  Here is a basic guide for making delectable packet meals. These are only suggestions. Once you get the idea, get creative!  The internet is full of great combinations.  The classic Girl Scout recipe is: a thick slice of onion, ground beef patty, 1/4 c frozen vegetables, 1/4 tsp onion soup mix, 2 Tab water.

Ingredients:

  • One  1/4 – 1/2 inch slice of onion for each dinner

Meats:

  • hamburger, ground bison, ground lamb
  • fillet of fish or beef, with even thickness not too thick, about 1/2 inch
  • chicken breast cutlet, again- thin ( or chicken tenders)
  • chopped (3/4 inch cube or so) meat – chicken, beef, pork, bison, lamb
  • sliced sausages (1/2 inch) – kielbasa, brats, any cooked sausage
  • shrimp, scallops, firm fleshed fish (salmon, swordfish, etc.)

Veggies:

  • any frozen vegetable
  • zucchini or summer squash, sliced
  • peppers
  • canned corn
  • mushrooms
  • fresh spinach
  • snow peas
  • chopped, canned, or cherry tomatoes
  • diced onion
  • asparagus

Starch:

  • thin sliced or frozen or canned potatoes
  • instant rice, grains
  • fresh (not dried) pasta
  • tater-tots

Seasonings:

  • anything that goes with what you are making

Flavorful liquid:

  • wine
  • stock
  • citrus juice
  • soy sauce
  • fish sauce
  • marinara sauce
  • sweet and sour sauce
  • any bottled/canned sauce
  • a bit of melted butter or oil, if desired
  • any other sauce or marinade you love

You only need 2 to 3 tablespoons of liquid to create the steaming effect and to infuse the other ingredients with flavor.

Directions:

  1. Preheat grill to 350°.  Or use  charcoal.  Cook 10-20 min directly on coals or 20-30 on grill. Requires a medium hot fire. The number of seconds you can keep your hand over the coals will tell you how hot they are. Two or three seconds is a hot fire, four or five seconds is medium hot.
  2. For each serving, assemble an individual portion of ingredients in a large piece of heavy duty foil (or two layers of regular foil) and seal.  (See below.)
  3. Label each packet carefully with marking pen or nail polish.
  4. Using tongs, place packets over indirect heat on a well-oiled grill – onion side down.
  5. Let the packets cook (essentially steam) for about 20 – 30 minutes, depending on your ingredients, turning once towards the end to ensure top products cooked but not burned.
  6. You may need more time, or you may need a little less.  Be patient.
  7. Using tongs, remove the packets and let cool slightly before serving.
  8. If you are careful, the foil covers the plate and there is no cleanup!

SECRET – don’t tell- you can cook them in the oven!

How to Make a Foil Pouch – Important!

  1. Make sure you have a flat surface to work on.
  2. Pull out a sheet of heavy foil at least 12 inches long. Minimum length to make a proper foil pouch – 12 inches. The key to making a good foil pouch is to have lots of extra foil. First off, you need it to properly construct the foil pouch. Secondly, there needs to be extra room around the contents of the pouch so heat can build up inside the pouch creating a mini-oven condition. The worst thing that can happen is the foil pouch is too tight or overfilled and it falls open as you are handling it. Don’t be responsible for ruining dinner!
  3. Place a slice of onion in the center of the foil. (It will keep meat from burning – girls are not required to eat it!)
  4. Place your food directly on the onion in the center of the foil pouch.
  5. Add other ingredients and oil and and seasonings at this point.
  6. Hold the two long edges of foil and bring together in the center above the food. If there is no apparent long edge and your piece of foil is more like a square – choose the side that is facing you to keep things simple.
  7. Fold edges down creating a small lip – about 1/2 inch along the entire length of the foil. Pinch tight to seal well.  Make to sure there is room between the food and the foil so heat can build up inside the packet.
  8. Fold lip over once more so it lays flat on top of the foil pouch. The top of the foil pouch should be nicely sealed now leaving two open “short” edges.
  9. Press one of the short edges together and fold over once to create another 1/2 inch lip.
  10. Fold again to Make sure there is plenty of extra room from the edge of the foil to the contents of the foil packet (1 ½ to 2 inches).
  11. Repeat with the other short edge.

Your foil packet should be tightly sealed on all sides and stay closed when you handle it.

Source:  Many, many Girl Scout camp outs.

Tempura

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In California, the fourth grade does a unit on Japan.  The Japanese mothers who volunteered to prepare a meal for the kids did not bother with the recipe below – they all said they only use the box mixes!  Tempura Sauce also comes in a bottle. However, if you must be authentic – here is the recipe.

This works best in small groups 4 – 6 for each wok.  One of those big metal scopper/strainer works best for removing the items from the oil.

Ingredients:

  • 3 eggs
  • 2/3 c ice-cold water
  • 1 c flour
  • Vegetable oil for frying

Foods we liked – almost anything works.  Close to bite size pieces works best.  Be sure to cook raw meat and chicken completely.

  • shrimp – raw
  • fish (salmon, halibut, etc)
  • chicken breast – raw, cubed
  • mushrooms
  • green beans
  • parsley
  • onion rings – thin sliced
  • broccoli
  • sweet potatoes – peeled, sliced raw
  • snow peas
  • carrots – cut in small match sticks
  • asparagus
  • green peppers

Directions:

  1. Stir eggs to combine white with yolk, Do not whip. (use chopsticks)
  2. Blend in water.
  3. Stir in flour quickly.  Do not over-mix.
  4. Dip thin sliced vegetables and meat into batter.
  5. Deep fry in oil.

Serve immediately with Dipping Sauce.

Serve with rice.  I like extra soy sauce on my rice.

Tempura Dipping Sauce

Ingredients:

  • 1 c water
  • 1/4 c dry Sherry
  • 1/4 c soy sauce
  • 1 tsp sugar
  • 1 tsp chicken broth granules

Directions:

  1. Combine.
  2. Heat until boiling.

Serves:  4?  Here’s the problem – there is always too much food because there are so many items and everyone might want everything and you cannot buy half a green pepper etc.  A basic rule of thumb is 1/3 pound protein per person.

Source:   International Dining with Spice Islands

Note:   A pinch of baking powder doesn’t hurt the batter.

Quick Chicken

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Chicken, Turkey, Pork – all can be used  interchangeably in recipes – well, maybe not chicken wings (or anything with a bone).  Here are some quick things to do with a chicken breast/thigh, or piece of pork or turkey. Baking time depends on what it is and how big/thick.  Use an instant thermometer – chicken/turkey 170°, pork 160°

coat with top with/add
apricot jam, prepared mustard, soy, lemon- add apricot nectar to pan Bake 350°
apricot jam mixed with Russian dressing, dry onion soup mix Bake 300°
butter, basil basil, butter, Parmesan cheese, garlic pd, s/p grill/bake
basil, butter, Parmesan cheese, garlic pd, s/p,add the same in a glob after cooked grill/bake
basil, mayo, honey Bake 375°
blue cheese dressing, Parmesan cheese Bake 375°
blue cheese dressing, Worcestershire, onion pd grill/bake
oil, garlic, rosemary/basil Brie – under broiler, last minute Bake 350°
mayo/Miracle Whip cheddar cheese +Parmesan cheese Bake 350°
mayo/Miracle Whip cheddar cheese Bake 350°
sour cream (1”thick) cheese cracker crumbs, melted butter Bake 350°
s/p brown chutney added to pan saute
cinnamon, honey, lime, sherry, garlic,s/p. marinate over night, drain, reserve marinade and use to baste Bake 350°
mayo/mw corn flakes, Parmesan cheese, s/p Bake 350°
Cranberry sauce, lemon, soy sauce, butter Bake 350°
curry powder, butter, mustard, honey Bake 350°
s/p, garlic salt Dijon mustard, sour cream, season bread crumbs Bake 375°
Dijon, brown sugar, lemon juice cayenne pepper Bake 400°
Dijon, mayo/Miracle Whip, jack cheese Bake 400°
s/p honey (re-brush with honey)garnish with toasted almonds Bake 350°
honey mustard, mayo, tarragon/thyme, parsley, panko, bread crumbs, s/p Bake 350°
Honey, mustard, teriyaki sauce, marinate 1-2 hrs in half sauce, bake in other half grill/bake
place on pineapple slice honey, prepared mustard, sesame seeds Bake 400°
lemon, oil Marinate ½ hr,roll in bread crumbs, garlic, salt Bake 375°
Miracle Whip, lemon, honey, basil Bake 350°
brown mushrooms, saute , wrap in puff pastry Bake 400°
Mix oil, s/p lemon ,garlic, nutmeg, thyme, wine  & brush on meat (add bananas brushed w/dark corn syrup, last 10 min) Bake 350°
orange juice concentrate, butter  

Dip in orange juice, then crumbs, almonds, parsley

 Bake 350°
brown oj, honey, chopped onion, s/p garnish w orange slices saute
s/p onion, saluted, add tomato, cook down, add basil, whip/sour cream Bake 400°
pesto panko Bake 400°
butter, s/p panko Bake 400°
miracle whip Parmesan cheese, wrap in puff pastry Bake 400°
ketchup-2c Pour over Pepsi-16oz Bake 400°
ranch dressing, Parmesan cheese, parsley, s/p (cheddar woks too) Bake 375°
mayo/Miracle Whip Ritz cracker crumbs, skin side down, turn Bake 350°
Russian dressing, onion soup mix, water Bake 375°
brown Salsa serve with sour cream & guacamole Bake 350°
s/p, paprika, flour, butter sesame seeds, minced scallions, sauterne Bake 400°
season bread crumbs brown spagetti sauce, mozzarella Bake 350°
flour tarragon, butter, lemon, garlic, s/p, wrap in crescent roll Bake 375°
Tarragon, butter, parsley, chives, grill/bake
tarragon, sour cream, onion, lemon,parsley sage Bake 375°

Source:  Lots of family dinners, potluck dinners, cookbooks, friends who are good cooks and just plain dumb luck.

Crab Giovanni

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This is one of those “family” dishes that cries out “modify me!”

Ingredients:

  • 1/2 c butter
  • 2 onions, coarsely chopped
  • 1/4 lb mushrooms, sliced
  • 6 oz conchiglie, medium size (shells)
  • 3/4 crab
  • 1/4 c green olives
  • 1 c cheddar cheese, shredded (4 oz)
  • 1/4 c sour cream
  • 1 can tomatoes (about 1 lb)
  • 3/4 tsp salt
  • 1/2 tsp basil

Directions:

  1. Preheat oven 350°.
  2. Melt butter in frying pan.
  3. Add onions and cook until limp.
  4. Add mushrooms and garlic.
  5. Saute about 2 minutes, until garlic is aromatic.
  6. Cook pasta until al dente.
  7. Drain and add to onion mixture.
  8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
  9. salt and basil.
  10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
  11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.

 

 

Mexican Sauce

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This is good with eggs or steak (or chicken, pork, whatever).  Add more chili sauce for more heat.

Ingredients:

  • 1 large can diced tomatoes
  • 1 small can diced green chilies
  • 1 small can red chili sauce
  • 1/2 small can chopped black olives
  • 1 stalk celery
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tsp marjoram
  • 1 tsp oregano
  • salt and pepper to taste

Directions:

Combine all ingredients and cook over low heat for about one hour.

Serves: 6-8

Source:  Gerrie Hastings