- 2-3 chicken breasts or 4-6 chicken thighs
- 2-3 tbsp of schmaltz, lard, bacon fat or avocado oil
- 2-3 jalapeños or Thai chilis, deseeded and deribbed
- 3 cloves garlic, minced
- 1.5 tsp ginger, minced
- 8-10 sprigs of cilantro, minced
- 4 scallions or a handful of chives, minced
- 2 tsp fish sauce
- 2 tsp mirin
- 1 tbsp soy sauce
- 1 lime, juiced
Cut chicken into 1.5×1.5 inch cubes, lay on a sheet in freezer and allow to stiffen up for an hour or so.
While the chicken is in the freezer, prep your other ingredients. Using a knife to coarsely chop all your ingredients into 1-1.5 inch units. Add chilis, garlic, ginger, and herbs to food processor and blend till well minced.
Reserve minced ingredients to a medium mixing bowl.
Measure out your fat and liquid ingredients. 2-3 tbsp of fat depending on the amount of chicken you are using. Pour all liquid ingredients into one bowl, reserve.
Time to mince your meat. Take the semi-frozen chicken cubes out of the freezer and add them in a 1-1.5 inch layer to your cleaned out processor. Work in batches for more precision. Pulse for a second on, second off until the meat has reached desired consistency. AVOID MAKING A PASTE.
ADD minced meat to bowl of minced ingredients. Add fat and liquid. Mix gently with a spatula or with your hands. Don’t overwork the meat. Add about 2 tspns of both salt and pepper for seasoning.
Form patties with your hands, being sure to make a bit of dip impression with your thumbs in the middle.
Over a medium high cast iron skillet or griddle, add about a tbsp of avocado or olive oil, allow to get hot, then add patties in batches being sure not to overcrowd the pan.
Cook for about 3-4 minutes on one side, flip, cook for another 2 or so minutes then add to a 400 degree oven for a final 5 minutes. I use an instant read thermometer and make sure they render at 165-175 degrees in the middle before I serve.
Allow to rest for 5-10 minutes then serve as desired.
- Iceburg lettuce wrap or potato bun with picked veggies and Kewpie Mayo and Sriracha
- Ramen noodles topped with soft boiled egg and sliced scallions
- On top of steamed roasted veggies like red peppers, onions, water chestnuts and rice
- Instead of making patties, roll into small balls and make dumplings or pot stickers
- Use pork or beef shoulder/chuck instead and skip the added fat
- 2 bell peppers, roughly chopped
You can use a food processor to speed up the process but you’ll get less uniform bell peppers. My tip: use a knife to chop the bell peppers into the shape you like – but use a food processor for everything else. Even the spices. It is a stew after all.
- 1 yellow onion, chopped
- 6 cloves garlic, finely chopped
- 1 tsp toasted coriander seed, ground
- 2 tsp toasted cumin seed, ground
- 1 tbsp Sweet Hungarian paprika, ground
- 1 small jalapeño, chopped
- 1 tbsp Hungarian Hot Paprika paste
- 2 tbsp tomato paste
- 1 fresh tomato, chopped
- 1 cup chicken broth
- 1 tbsp Salt
- 1 tbsp Pepper
- 3-5 large handfuls spinach or hearty green
- 3-5 Oz.Goat cheese, canelles
- 3-6 eggs
- 2-3 oz of extra virgin oil
Chopped parsley and fresh or preserved lemon to garnish. Serve with toasted loaf of bread, sliced.
- Mix chicken stock with all spices and pastes, reserve.
- Sauté onions med-low in EVOO, season, cook for 5-10 min.
- Add bell peppers and tomato season, sauté another 5-10 minutes.
- Add garlic and jalapeño, cook for another few min then add paste-spice mixture, stir.
- Cook on simmer covered for 20-25 min.
- Add goat cheese, crack eggs and nest half the spinach in the stew.
- Cover, cook another 5-10 min. Top with parsley and serve with lemon and toasted crusty bread.
Do you like bacon? Do you like pepperoni? Do you like chicken (duh). Then make these chicken legs. I use free-range bird from my butcher, but it’s not a prerequisite. Use a smokey, earthy chili paste or harissa to give the chicken meat that deep bacony spicy vibe – without the nitrates!
4 chicken legs
1.5 tbsp salt
.5 tbsp pepper
1 tsp sugar (optional)
3/4 cup BoyEatsWorld chili paste, BoyEatsWorld harissa or high-quality Harissa
2 tbsp of butter
Salt and pepper the chicken legs and add to Ziploc bag
Add the chili paste or Harissa and optional sugar to the bag
Smush and toss the chicken legs so they have an even coat of the chili mixture
Let the chicken legs marinate up to 2-3 days in the fridge
Roast @ 425 degrees F
Use tinfoil to cover a jelly roll/sheet pan, then add a rack,
Place the chicken legs across the rack with a little of the sauce on each one (sometimes I sprinkle with a little BoyEatsWorld dry seasoning before roasting)
Roast at 425 for about 20-25 min, then baste with butter
Add the legs back to the oven for another 20 minutes
Remove from heat, allow 10 minutes to rest before serving hot.
The chicken tastes great cold, either right of the bone or pulled for a sandwich or salad.