Am-ish Chicken

I came across a recipe online recently for something called Amish Chicken.  I don’t remember where it was or what was in it, but the principle caught my attention.  Chicken that creates its own gravy as it cooks.  Sounds fabulous, right?  So I took that little nugget, and created my own version, so I’m calling it Am-ish Chicken. 

Here’s what you’ll need:

• 2 boneless, skinless chicken breasts
• 1 medium onion
• ⅓ cup flour
• 1 teaspoon dried parsley
• 2 teaspoons dried herb mix
• ½ teaspoon onion power
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup water 

The dried herb mix I’m using is called bouquet garni.  It's a blend of lots of different herbs.  You can really use whatever medley of herbs you like, though, totaling 2 teaspoons + 1 teaspoon of parsley.

The first thing you want to do is put the flour in a large zip top bag. 

Add the all of the herbs and spices. 

Then seal it up and give it a shake until everything is evenly distributed. 

Set that aside, and cut your chicken into bite size pieces.  I like to use scissors for this task.  You’ll also notice the paper plate.  That’s one less raw meat contamination I have to worry about.  It can just go into the garbage. 

Next, cut the onion into chunks. 

Place the chicken and onion into the bag with the flour. 

Leave the last little bit open and blow air into it before sealing it completely.  Sort of like a ziplock balloon.

Now shake until everything is evenly coated. 

Into the slow cooker, pour 1 cup of water, and add the chicken and onions. 

Depending on the size and shape of your crock pot, you may not be able to see the water once you’ve added all the chicken.  That’s fine. 

Cook it on low for 4 hours.  I stirred mine once or twice during that time, but I’m not sure it’s necessary.  You can probably just stir it at the end before serving it if you’re not going to be around.  As promised, it is a chicken dish that creates its own gravy as it cooks.  I served it over rice, but it would be fabulous over potatoes, or even pasta, as well.

Which recipes have you reconfigured into your own creations?

Thai Chicken Sliders

So last week I showed you how to make fabulous slider buns.  This week, a filling that’s worthy of them.  Thai chicken with peanut sauce.  If you’ve ever had chicken satay in a Thai restaurant, the flavor will be very familiar to you.  Not only is it absolutely delicious, but it’s made in the slow cooker, which is becoming my best friend in the summertime.  My a/c has a hard enough time keeping up without my oven adding to the heat. 

Here’s what you’ll need: 

• 2 chicken breasts
• 1 onion
• Juice of a lime
• 2 Tablespoons soy sauce*
• 1 teaspoon molasses
• 1 Tablespoon sugar
• 1 teaspoon toasted sesame oil
• 2 Tablespoons curry powder
• ¼ - ½ teaspoon red pepper flakes
• 2 teaspoons fresh ginger
• 2 cloves garlic
• 1 Tablespoon chopped, fresh cilantro 

*Traditionally satay uses fish sauce as well, but hubby is allergic to fish.  If you want to use it, simply replace one of the tablespoons of soy sauce with fish sauce. 

Squeeze your lime juice into a bowl. 

Add the soy sauce

Molasses (no I didn't measure it, but if you don't trust your eyeballing skills, go ahead and do so)

Sesame oil

Sugar

Curry powder (just use whatever your favorite is)

And red pepper flakes.  ¼ teaspoon is pretty mild, so adjust for how spicy you like things. 

Whisk that together. 

Peel your ginger. 

Grate that into your sauce.  I used about half of this piece which gave me probably 2 teaspoons.

Because I was already dirtying my microplane, I used that for my garlic, as well. 

Just grate in 2 cloves, then whisk again and set the sauce aside. 

Into your crock pot go two chicken breasts and a chopped onion.  As you can see, I diced the chicken, but I actually recommend leaving them whole or perhaps cutting them into quarters.  I’ll explain later. 

Pour the sauce over the top and stir until everything is evenly coated. 

Put the lid on and turn on the crock pot.  I cooked mine on high for an hour and low for another 3 ½.  Basically, you want the chicken to be tender enough to do this. 

Here’s what you’ll need for the peanut sauce: 

• ¼ cup peanut butter (use something natural)
• ¼ cup unsweetened coconut milk (I used light)
• 1 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon garlic powder 

Put the peanut butter and coconut milk into a bowl. 

Stir them together until they’re nice and smooth.

Add the remaining ingredients

And stir them in.

It will probably be a bit thick, so add coconut milk, one tablespoon at a time, until you get something drizzle-able.   

Now remove your chicken and shred it with forks, adding sauce from the crock pot as needed.  This is the reason for leaving the chicken breasts in larger pieces.  My small pieces meant tiny shreds.  Longer shreds would give it a bit more chew.   

Chop your cilantro

And add it to the chicken. 

Pile the chicken onto one of your fabulous homemade buns.

Drizzle on the peanut sauce, and don’t skimp.  It really is the perfect accompaniment. 

Who says sliders have to be regular old hamburgers?

What’s your favorite slider?