1,001 Best Hot and Spicy Recipes (81 page)

3.
Simmer the chiles in water for 15 minutes. Drain the chiles and transfer them to a blender. Add ⅔ cup (158 mL) of the olive oil, the orange and lime juices, and the garlic and purée. Pour this sauce over the quail and marinate for an hour.

4.
While the quail are marinating, prepare a medium-hot charcoal fire and preheat the oven to 350°F (180°C). Brush the goat cheese rounds with the remaining olive oil, coat them with the cornbread crumbs, arrange them on a baking sheet, and bake for 5 minutes. If you start the baking just when the quail are being grilled, both should be done at the same time.

5.
Add the grape clippings to the coals. Arrange the quail skin-side down on the rack and grill for 2 minutes, taking care not to burn them. Turn the quail and grill for an additional 2 minutes. If the skin is not yet crisp, turn once more and grill for an additional minute.

6.
Serve 2 quail on each plate, topped with the salsa and a goat cheese round.

Yield 4-6 servings

Heat Scale: Mild to Medium

 

½ cup (118 mL) olive oil, divided
4 medium onions, peeled and chopped
3 cloves garlic, peeled
4 green bell peppers, stems and seeds removed, chopped
2 red bell peppers, stems and seeds removed, chopped
4 large tomatoes, peeled and chopped
3 tablespoons (45 mL) ground Espelette pepper, or more to taste (or substitute
hot paprika or ground red New Mexico chile)
1 pinch dried thyme
Salt, to taste
Freshly ground black pepper, to taste
1 (4-5 pound [1.82-2.27 kg]) chicken, cut up

 

1.
In a large sauté pan, heat ¼ cup (59 mL) of the olive oil over medium heat. Add the onions and garlic and sauté for 5 minutes, stirring occasionally. Add the bell peppers and cook for 10 minutes. Add the tomatoes and ground Espelette and cook for 20 minutes, stirring occasionally. Add the thyme, salt, and pepper and transfer the mixture to a bowl.

2.
Wipe out the sauté pan and heat the remaining ¼ cup (59 mL) oil. Brown the chicken in the oil until golden, turning often. Pour the piperade over the chicken, reduce the heat, cover, and simmer until tender, about 30 to 40 minutes. Add salt and pepper to taste.

Yield: 4 servings

Heat Scale: Medium

 

¼ cup (59 mL) olive oil
1 (3½-4 pound [1.59-2.27 kg]) roasting chicken, cut into serving pieces
1 small onion, peeled and chopped
1 green bell pepper, seeds and ribs removed, thinly sliced
1 tablespoon (15 mL) minced celery
1 clove garlic, peeled and minced
1 pinch rosemary
1 cup (236 mL) red wine
3 large tomatoes, peeled and chopped
1 tablespoon (15 mL) minced Italian parsley
2 teaspoons (10 mL) crushed red chile, or more to taste
1 cup (236 mL) sliced mushrooms
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large pan, heat the olive oil over medium heat. Add the chicken pieces and fry for about 10 minutes, until they are browned on all sides. Add the onion, bell pepper, celery, garlic, and rosemary. Sauté for 10 more minutes.

2.
Add the wine, tomatoes, parsley, and crushed red chile. Stir well, cover, and cook over low heat for 30 minutes. Add the mushrooms, salt, and pepper, and cook for 15 more minutes.

Yield: 4 servings

Heat Scale: Medium

 

1 (4-pound [1.82 kg]) chicken
⅔ cup (158 mL) dry red wine, such as Chianti
⅓ cup (79 mL) olive oil
2 tablespoons (30 mL) lemon juice (fresh preferred)
1½ tablespoons (22.5 mL) finely chopped fresh rosemary (or substitute 1½ teaspoons [7.5 mL] dried)
1½ tablespoons (22.5 mL) finely chopped fresh sage (or substitute 1½ teaspoons
[7.5 mL] dried)
2 teaspoons (10 mL) crushed red chile (piquin for hot, New Mexican for mild)
2 cloves garlic, peeled
¼ teaspoon (1.25 mL) salt

 

1.
Using poultry shears or a heavy knife, cut down both sides of the backbone to cut the chicken in half. Remove the backbone and place the chicken on a cutting board, skin-side up. Press hard on the breastbone to break it and flatten the bird.

2.
In a bowl, whisk together the wine, olive oil, lemon juice, rosemary, sage, crushed chile, garlic, and salt. Coat the chicken with the marinade, transfer it to a freezer bag, and marinate it for 2 hours in the refrigerator.

3.
Lightly oil a clean grill surface. Remove the chicken from the marinade and set it aside. Transfer the remaining marinade to a small saucepan and simmer it for 20 minutes. Place the chicken on the grill, skin-side down, and weigh it down with a cast-iron skillet so the chicken remains flat. Grill for 15 to 20 minutes per side, basting frequently with the marinade, until the juices run clear when pierced with a fork or the internal temperature reaches 160°F (75°C).

4.
Using a cleaver, chop the split chicken halves into quarters.

Yield: 4 servings

Heat Scale: Mild

 

¼ cup (59 mL) retsina or dry white wine
⅓ cup (79 mL) lemon juice (fresh preferred)
2 tablespoons (30 mL) olive oil
1 tablespoon (15 mL) chopped fresh oregano (or substitute 1 teaspoon [5 mL] dried)
2 teaspoons (10 mL) chopped fresh thyme (or substitute ¾ teaspoon
[6.25 mL] dried)
1 teaspoon (5 mL) ground cinnamon
2 jalapeño chiles, stems and seeds removed, chopped
Salt, to taste
Freshly ground black pepper, to taste
4 boneless, skinless chicken breasts

 

1.
In a blender or food processor, combine all the ingredients except the chicken and purée until smooth. Place the chicken breasts in a freezer bag, coat them with the marinade, and marinate for 2 hours in the refrigerator.

2.
Remove the chicken from the marinade and set it aside. Transfer the marinade to a small saucepan and simmer it for 20 minutes. Grill the breasts over a medium fire, basting with the marinade, for about 20 minutes or until the internal temperature reaches 160°F (75°C).

Yield: 4 servings

Heat Scale: Medium-Hot

 

8 pieces of chicken (legs and thighs are good)
Vegetable oil for browning
1 medium onion, peeled and chopped
1 medium tomato, chopped
2 cloves garlic, peeled and chopped
2-3 Kenya chiles, stems and seeds removed, chopped fine (or substitute
fresh red jalapeños)
1 heaping teaspoon (7.5 mL) ground turmeric
Salt, to taste
Freshly ground black pepper, to taste
2 cups (473 mL) coconut milk
1 cup (236 mL) lime juice

1.
In a frying pan, heat the oil. Add the chicken and brown it on all sides. Remove the chicken and set it aside. To the pan, add the onion, tomato, garlic, chiles, and turmeric and fry until the onion is browned. Return the chicken to the pan. Pour the coconut milk and lime juice over the chicken. Simmer over low heat for 30 minutes, until the chicken is cooked through. Serve with rice.

Yield: 4 servings

Heat Scale: Medium

 

1 cup (236 mL) plain yogurt
3 medium cloves garlic, peeled and minced
2 teaspoons (10 mL) chopped fresh ginger
¼ teaspoon (1.25 mL) saffron threads, crushed and mixed in 1 tablespoon (15 mL) water
1 (3½-pound [1.59 kg]) chicken, cut into 6 pieces and patted dry
3 New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
(about 6 ounces [168 g] total)
10 cardamom pods, skinned, seeds removed and reserved
6 black peppercorns
4 whole cloves
1 tablespoon (15 mL) caraway seed
1 (¾-inch [1.5 cm]) cinnamon stick, broken into small pieces
1¼ teaspoons (8.75 mL) ground turmeric
1 teaspoon (5 mL) salt
3 tablespoons (45 mL) ghee or vegetable oil
2 medium onions, peeled and thinly sliced
3 tablespoons (45 mL) grated coconut
1 cup (236 mL) Classic Chicken Stock (page 46)
1 tablespoon (15 mL) fresh lemon juice
Cilantro leaves for garnish

 

1.
In a large bowl, combine the yogurt, garlic, ginger, and dissolved saffron. Add the chicken and marinate at room temperature for 2 hours, turning occasionally.

2.
In a food processor or blender, purée the chiles.

3.
Heat a heavy medium skillet over medium heat. Add the cardamom pods and seeds, peppercorns, cloves, caraway seed, and cinnamon and cook until aromatic, 6 to 7 minutes. Transfer to a small bowl and let cool. In a spice grinder or blender, blend the mixture to a powder. Return the mixture to a small bowl and stir in the chile purée, turmeric, and salt.

4.
Melt the ghee or heat the oil in a large heavy skillet over medium-low heat. Add the onions and sauté until golden, 5 to 7 minutes. Blend in
the spice mixture and stir for 2 minutes. Add the chicken pieces with the marinade and the coconut. Increase the heat to medium-high and bring to a boil. Stir in the stock and return to a boil. Reduce the heat to low and simmer until the chicken is tender, about 20 minutes for white meat and 30 minutes for dark, turning the pieces once. Transfer the chicken to a platter. Add the lemon juice to the sauce and pour it over the chicken. Garnish with cilantro and serve.

Yield: 4-6 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) Harissa Sauce (page 23; or substitute ground red
New Mexican chile)
¼ cup (59 mL) vegetable oil
¼ cup (59 mL) lemon juice (fresh preferred)
¼ cup (59 mL) water
1 tablespoon (15 mL) ground ginger, divided
1 teaspoon (5 mL) ground cayenne
¾ teaspoon (3.75 mL) ground turmeric, divided
¼ teaspoon (1.25 mL) ground cumin
¼ cup (59 mL) finely chopped fresh mint (or substitute 2 tablespoons [30 mL] dried mint)
1 (3-4-pound [1.36-1.82 kg]) chicken
6 dried apricots
4 dried prunes
1 heaping teaspoon (7.5 mL) golden raisins
¼ cup (59 mL) chopped onions
1 tablespoon (15 mL) olive oil
¼ cup (59 mL) blanched almonds
2 cups (473 mL) cooked rice
2 tablespoons (30 mL) chopped fresh mint, plus more for garnish
1 tablespoon (15 mL) Harissa Sauce (page 23; or substitute ½-1 teaspoon
[2.5-5 ml] ground cayenne)
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground cinnamon
2 pinches pulverized saffron
Sliced toasted almonds for garnish

 

1.
In a bowl, combine the 2 tablespoons (30 mL) Harissa, vegetable oil, lemon juice, water, 2 teaspoons (10 mL) of the ginger, the cayenne, ½ teaspoon (2.5 mL) of the turmeric, the cumin, and the finely chopped mint and mix
well. Place the chicken in a freezer bag, add the marinade, and marinate for 4 hours or overnight. Remove the chicken from the bag and set it aside. Transfer the marinade to a small saucepan and simmer for 20 minutes, adding water as needed to get a good consistency for a basting sauce.

2.
In a bowl, cover the dried apricots, prunes, and raisins with hot water and soak for about 15 to 20 minutes or until plump. Chop the fruit into large pieces.

3.
In a saucepan, heat the olive oil over medium heat. Add the onions and sauté until softened. Transfer the onions to a bowl. Add the chopped fruit, almonds, rice, 2 tablespoons (30 mL) chopped mint, 1 tablespoon (15 mL) Harissa, the remaining ginger, the coriander, the cinnamon, the remaining turmeric, and the saffron. Stuff the chicken with this mixture. Any extra rice can be reheated and served with the bird. Place the chicken on a spit and seal the opening with string or toothpicks.