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Tag Archives: chicken

Cajun Spicy Baked Chicken

This is another of my Paul Prudhomme’s Cajun recipes that’s best served with Dirty Rice and Gingersnap Gravy. See my Recipes list for links to these. 

If you look at his cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, this recipe is called Boneless Half Chicken. Each serving is one boneless chicken thigh and drumstick wrapped around a boneless chicken breast and tucked in an oval shape. The skin is left on both the breast and leg. My recipe serving size is one or two chicken thighs. The Dirty Rice is very meaty, so if it’s served with this chicken, I think one thigh is plenty!

  • Combine this seasoning mix in a small bowl:

1 teaspoon salt

3/4 teaspoon garlic powder

3/4 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon sweet paprika


  • Remove fat, rinse and dry well:

10-12 pieces of skinless boneless chicken thighs

  • Sprinkle and rub seasoning on both sides of chicken as evenly as you can 
  • Form each piece into a rounded oval by turning the two thin sides under
  • Place in a baking pan


  • Sprinkle with:

1/2 cup finely chopped onions


  • Refrigerate at least 2 hours
  • Preheat oven to 350 degrees F. 
  • Bake chicken 20 minutes and test internal temperature with an instant read thermometer. Increase baking time if needed. When it reaches 165 degrees, remove from the oven
  • Serve immediately, with or without the Dirty Rice and Gingersnap Gravy

Coconut Curry Swai

Ingredients for the Coconut Curry Swai

Ingredients for the Coconut Curry Swai

Swai Coconut Curry

Served over Brown Rice with Steamed Broccolini

I have made this curry a few times. Here are two different methods, both easy. The quickest method is to simmer together for 10 minutes the coconut milk, brown sugar, curry paste and soy sauce in a saucepan. You may want to add more of these seasonings to taste. Another option is to simmer and reduce the sauce to half. Definitely use light coconut milk for this version. After simmering, in both of these methods, stir in the lime juice, mint and basil and let stand over the heat several minutes.

Swai is a light mild fish that is very inexpensive. We prefer it to tilapia. Halibut is expensive in the Midwest. Another option is to serve this with chicken. Broiled organic chicken thighs are great, or chicken breasts if you prefer! The Swai cooks quickly over medium high heat in a lightly oiled non-stick sauté pan. Season before sautéing.

For more info about Swai, see the link below:

You can serve this with brown rice, but for a lower carb choice, try my Cauliflower Mash. Mound the cauliflower in the middle of the plate. Place the fish or chicken on top and pour the curry over all. Serve with steamed broccolini or red peppers.

Coconut Curry Chicken Over Cauliflower Mash with steamed Broccolini

Coconut Curry Chicken Over Cauliflower Mash with Steamed Broccolini

1 (14-ounce) can coconut milk or light coconut milk

1 1/2-3 tablespoons brown sugar

2-5 tablespoons curry paste (depending on the degree of heat you like)

1-2 tablespoons lower sodium soy sauce

1-2 tablespoons rice vinegar

1 tablespoon lime juice

3 mint sprigs, optional

3 basil sprigs

1 tablespoon canola  or olive oil

4  (6-ounce) swai, halibut, tilapia, or cod fillets

Salt and pepper

Gravy 101

Gravy making has many potential pitfalls! Especially at Thanksgiving when you are cooking up a feast. This recipe is fullproof and easy to follow.  You can also adapt it for beef and chicken. The red wine is the surprise! I used a Nouveau Beaujolais because it is first available just before Thanksgiving every year and I always cook with the wine we are drinking. Go to the link below at

Phyllis Diller’s Overnight Barbecued Chicken

My family has been making this chicken since 1977! The recipe is taken from the June 1977 Bon Appetit Magazine.  It really is finger lickin’ good!

My adaptions are omitting the 2 tsp salt in the sauce and decreasing the poaching time of the chicken. I also prefer boneless chicken thighs to the whole broiler-fryers that you have to cut up. Buying ready to cook chicken saves time and the dark meat is juicier, as long as you don’t overcook it. This is a 2 stage cooking process; poaching and barbecuing.

Chicken Preparation

16 boneless skinless chicken thighs or 2 chickens, cut up

  • Place chicken in a large pot and cover with water. Bring to a boil and  either turn off the heat if using an electric stove, or turn your gas range to the lowest setting. 

  • Cover and let set 20 minutes.  Drain and place chicken in a large bowl. 

  • When the chicken has cooled pour the BBQ sauce over it. 

  • Cover and refrigerate overnight or at least 8 hours. If you need to save space in your frig, you can use a gallon Ziplock bag instead of a bowl.
  • Combine the marinade ingredients in a bowl and whisk together or use a stick blender.
  • Reserve 1 cup marinade for serving and pour the rest over the poached and drained chicken
  • Grill chicken over hot coals until slightly browned. Really you only have to heat the chicken through on the grill. The degree of crispyness is a personal choice since the chicken is already cooked. I prefer the chicken heated through over a smokey fire, others prefer blackened chicken. 
  • Heat the reserved sauce and serve at the table. 
  • Additions to the menu could be fresh sweet corn, Illini Sweet is a Michigan favorite, a light cole slaw and marinated 3 bean salad. This is classic Midwest summer cooking. Bon Appetit!

Marinade Ingredients

1/2 cup red wine vinegar

4 tablespoons Worcestershire sauce

1/2 cup water

1 1/2 cups brown sugar, not packed

1 1/2 cups ketchup

1 1/2 teaspoons black pepper

2 1/2 tablespoons dry mustard

2 teaspoons paprika

2 teaspoons salt, optional

Hot pepper sauce, the more the better; the original recipe is 2 dashes; I prefer 1 teaspoon

Marinade Directions

  1. Combine all ingredients in a bowl
  1. Whisk together a few minutes with an immersion blender or a hand whisk
  2. Another option is to grill chicken as desired, raw or poached, and serve the bbq sauce on the side at the table. It’s a great overall bbq sauce!
  3. Voila!

You may ask who is Phyllis Diller? She is a very famous comediennne and actress of the mid-century who also raised a family. Many of her comedy routines centered around her husband, Fang. Poor guy. She is an older version of Joan Rivers, but glamorous only in a funny way.

Bon Appetit/June 1977