Posts Tagged ‘Baked Chicken’

Kumquat Chicken with Basil and Shoyu

May 22, 2009

basil chicken A good friend of mine in Tongan, Kimiko, was married to one of the Royal Family, Baron Vaia.  Kimiko lived in Hawaii for 20 years before coming to Tonga where she lived for 30 or more years.  Many of the dishes she cooked for the Royal family have melted into the Tongan culinary repertoire.  This recipe is adapted from Kimiko’s shoyu chicken dish.  It combines Hawaiian shoyu (Japanese for soy sauce),  Thai gra pow (holy basil), and kumquats.  Kumquats are a miniature orange with a sweet rind and sour flesh and juice.  They can be eaten out of hand and are a delicious addition to savory meat dishes.  The seeds are bitter with lots of pectin, just like oranges and other citrus, great for jams and jellies but not for eating.

Ingredients for 4 servings:

  • 8 chicken thighs with skin
  • 1 cup soy sauce
  • 1/2 cup rice wine vinegar (or mirin)
  • 2 Tbsp cornstarch in 1/2 cup cold water
  • 1/4 cup light brown sugar
  • 4 scallions, 3 chopped, 1 sliced for garnish
  • 4 cloves of garlic, minced or pressed
  • 1 or 2 Thai red chilies, seeded and minced
  • 8-10 Kumquats, halved and seeded
  • 1 Tbsp ginger, grated
  • 1/2 tsp Chinese 5-spice
  • 1/2 cup chopped basil (a few whole leaves for garnish)


  1. Preheat oven to 375° F.
  2. Salt and pepper chicken pieces liberally.  Place in a Dutch oven or casserole dish.
  3. Stir together soy sauce, vinegar, cornstarch, water, and sugar, until sugar dissolves.
  4. Add remaining ingredients, stir to combine.  Pour over chicken.
  5. Bake, covered, for 45 minutes.  Uncover, bake for an addition 20-30 minutes, glazing chicken with sauce every 10 minutes.
  6. Garnish with whole basil leaves and sliced scallions.  Serve over rice.

Sumac Chicken & Cabbage Bake

March 28, 2009

sumac-chicken1Sumac is available in Middle Eastern markets, Asian markets, and your better culinary shops.  Do not use sumac berries from native American bushes, they are poisonous.  Edible sumac closely resembles paprika and adds a decidely lemon flavor to most dishes.   This recipe is adapted from one given to me by a Jordanian friend in Seattle.  This would also work well on a bed of onions or bake it without the bed of cabbage and serve it over steamed spaghetti squash, pasta or rice.

  • 6 chicken thighs, skinless, boneless
  • 1 cup homemade yogurt
  • 2 tsp sumac
  • 1/4 tsp cayenne pepper
  • 1/2 tsp each sea salt and fresh ground black pepper
  • 1 cup Panko bread crumbs
  • 1 small head of cabbage, shredded coursely
  • 2 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped fine
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1/2 cup cilantro, chopped fine, divided
  • 1 Tbsp sumac  

Generously salt and pepper chicken thighs, place in a zip-lock bag.  Stir sumac and cayenne  into yogurt and pour half of it on top of chicken, seal bag and massage.  Set in refrigerator to marinate for 40 minutes.  Sauté garlic, onion, red and green peppers, and 1/2 the cilantro in olive oil until wilted, remove from pan and set aside.  Place shredded cabbage in an oven-proof casserole dish.   Remove chicken from marinade, discard marinade, roll chicken in Panko bread crumbs and fry just until lightly browned on both sides.  Place on top of cabbage in casserole.  Heat the remaining half of the yogurt marinade in the same skillet over medium heat, whisking to blend with pan drippings.  Add the sauteed vegetables and simmer for 2 minutes then pour over chicken and cabbage. Sprinkle remaining sumac over top.  Cover and bake at 350° F. for 30 minutes.  Remove cover and continuing baking for 10 minutes more.   Top with remaining cilantro, serve with a black bean salad and warm lavash or pita bread.