Category: Chicken

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Grilled Chicken With Parsley & Olive Salsa

Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

Extra-crispy grilled chicken thighs are bathed in a lush Parsley & Olive Salsa, rich with olives, fresh chili and lemon-another Little Jewel from the Bijouxs Kitchen.

GRILLED CHICKEN

The real key to this recipe is cooking the chicken until the skin really crispy and brown, this helps the chicken hold up to this rich salsa.

Grilled Chicken With Parsley & Olive Salsa | Bijouxs Little Jewels

PARSLEY & OLIVE SALSA

The definition for salsa is “A spicy sauce of chopped, usually uncooked vegetables or fruit, especially tomatoes, onions, and chili peppers, used as a condiment”. That seems to ring true for this lively sauce. I saw the sauce here and wanted to try it, but of course you need to be a member to see the recipes, it’s that way all over-no more free online. In fact, I too had to move to a Membership Collection for my 500+ recipes, the website costs have really sky-rocked.

USE WHAT YOU HAVE

This is such a great start to the New Year, cleaning out the refrigerator/freezer! A no waste tactic to use what I already have on hand-a lesson from my favorite book “An Everlasting Meal” by Tamar Parker. I use her wonderful way with on-hand vegetables, as in my Autumn Roasted Vegetable Salad Recipe No. 245. Worth a look.

BIJOUXS NO.1

For this recipe I reworked my favorite raw olive sauce recipe, and my FIRST ever post on the website, Summer Tomato Sauce which I still use on regular meal rotation. I created this current sauce as close to the one I wanted. The jalapeño is what keeps this in the spicy salsa family!

 

Grilled Chicken With Parsley & Olive Salsa |Bijouxs Little Jewels

Crispy chicken is bathed in the Parsley & Olive Salsa and served family style on a platter. I add to this with a simple green salad and a scoop of chocolate gelato for dessert. Simple.

Beautiful Food by Design from the Bijouxs Kitchen. I invite you to sign up for the Collection Membership and don’t forget to sign up for the Bijouxs Recipe Newsletter Link at Sidebar-never miss a Little Jewel!

 

 

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Roasted Chicken Quatorze

Roasted Chicken Quatorze

This chicken recipe has been in the Bijouxs Little Jewels Collection since 1986 when first published in W Magazine, the  fashion & design mag of the day. Grab this NYC little jewel.

CHICKEN QUATORZE

This chicken is a classic bistro recipe lightly adapted from Quatorze French Bistro in NYC, still going strong since 1984! Although there has been a location change since this intimate French bistro opened, the love remains.

Roasted Chicken Quatorze

LOUIS THE 14TH

The name QUATORZE, which means 14, harkens to many references. In 1984 the restaurant was on 14th street, NYC. With an nod to the Sun King, aka Louis 14th, New Yorker cartoonist, Jack Ziegler created an iconic illustration which was used for the restaurant.

BISTRO FOOD

This recipe is a nod to Traditional Bistro cuisine, simple in style. After removing the back bone allowing the chicken to lay flat, I left the chicken untrussed, allowing it to roast with a true rustic style. The star of the recipe to me is the dense combination of fresh and dried herbs for the long marinade, adding so much flavor.

Classic New York cuisine, always a Little Jewel.

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Chicken Roasted with Pixie Tangerines, Fennel & Pernod

Chicken Roasted with Pixie Tangerines, Fennel & Pernod | Bijouxs Little Jewels

More Pixie Tangerine love here at Bijouxs. I created a take on a recipe from the amazing Jerusalem Cookbook and cooked up with Chicken Roasted with Pixie Tangerines, Fennel & Pernod. Not your plain-old roast chicken here in the Bijouxs Kitchen.

COOKING FROM JERUSALEM

A wonderful gift of Pixie Tangerines from Melissa’s Produce to cook with inspired me so much here in the kitchen. I previously shared my Ojai Pixie Bars here. In this post, I reworked a favorite recipe from Ottolenghi & Tamimi’s Jerusalem cookbook. This book is a treasure chest of recipes from the diverse cuisines in the city. This recipe is wonderful for this holiday season. (Spiced Lentils & Brown Rice (Mejadra)is one of my favorites from the book).

COOKING FOR ONE OR TWO

As is many times the case, most recipes make enough to serve a big family, however in the real world, most nights many of us are cooking for just one or two people. Many recipes can be adjusted to smaller batch cooking-this chicken recipe reworked simply for 2 servings.

Chicken Roasted with Pixie Tangerines, Fennel & Pernod | Bijouxs Little Jewels

FENNEL & PERNOD

One of the major flavor notes in this dish is anise, from both the fennel seeds and the intense Pernod liquor. Sautéed Artichokes with Pernod from the blog is a nice way to introduce the liquor to your taste buds.

PIXIE TANGERINES

The sweetness of the tangerines, both juice and the fruit, are perfect counter play against to saltiness of the chicken. The fennel takes on a slightly sweet glaze cooking in the pan along with the Pixies and marinade. Just add some steamed Basmati rice to soak up the wonderful marinade-dinner is served.

Sweet holidays from Bijouxs Little Jewels in the Kitchen.

Disclosure: Melissa’s Produce sent the Ojai Pixie tangerines for recipe development.

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