Baked Buttermilk & Curry Chicken Wings with Coconut Rice and Mango Chutney

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I’ve been into curry lately and wanted to try a new wings recipe. I marinated the chicken wings overnight in a mixture of buttermilk, curry and spices. I then baked them for 1 hour. The result is super tender and flavorsome wings which are complemented very well with the coconut rice and the mango chutney. The wings themselves are not really spice but you can always adjust the heat to your liking. If you prefer, you can also use chicken legs or thighs instead.

This recipe serves 3.

Ingredients:

For the chicken wings:

1,2 kilos of chicken wings

1 litter of buttermilk

2 tablespoons of curry powder

1 teaspoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of salt

1 teaspoon of paprika powder

1 ½ tablespoon of sugar

1 teaspoon of mustard powder

1 ½ teaspoon of cayenne

For the mango chutney:

250gr of diced mango (I used frozen mango, but you can also use fresh mango)

1 medium white onion, finely chopped

1 tablespoon of minced ginger

1 bird’s eye chili, chopped

¼ cup of apple cider vinegar

¼ cup white vinegar

¼ cup of sugar

½ cups of water

Pinch of salt

For the coconut rice:

1 ½ cup of rice

1 ½ cup of coconut milk

1 ½ cup of boiling water

Pinch of salt

Extras:

1 bunch of fresh coriander

Sliced chili (optional)

 

Make the marinade the night before. Place the buttermilk in a large bowl. Whisk in the rest of the spices and then add the chicken wings. Make sure the wings are covered in the marinade. Cover with plastic film and let it sit in the fridge overnight.

The next day, preheat your oven to 180C/350F. Once your oven is hot, line your baking tray with parchment paper. Arrange the wings in a single layer over the prepared baking tray. Sprinkle some salt over them. Bake them for 1 hour.

In the meanwhile, start making the mango chutney. Place all of the ingredients in a pot over medium-low heat. Let it cook for about 18 minutes, stirring from time to time until it has a chutney consistency. Then transfer it to a bowl and allow it to cool down.

To make the rice, place the rice, coconut milk, water and salt in a medium pot over the lowest heat. Give it a good stir and cover it. Let it cook for about 15 minutes. Then let it sit covered until you are ready to serve.

Serve the wings over a bed of coconut rice. Then add some of the mango chutney, some fresh coriander and sliced chili. Enjoy!

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My Festival Burger (Coconut Crusted Chicken Burger with Spicy Coriander Sauce & Caramelized Pineapple)

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Summer is around the corner and that also means that festival season has started. When I first moved to the Netherlands, outdoors festivals were one thing I was very eager to experience. My husband had already talked non-stop on how good they were here. Good music, dancing in the sun with my love and of course great food. I was sold! So when Hellmann’s asked me to create my own festival burger and share it with you, of course I said yes!

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I have not been shy about my love for burgers, veggie and meat alike. With festivals lasting about half a day, we would always end up satisfying our hunger with burgers. The smell of the grill would just draw us in. And what better topping to a burger than a creamy and tangy sauce that will get your taste buds going with every bite? That’s why I created this crunchy and juicy coconut crusted chicken burger served with caramelized pineapple and a tangy & spicy coriander sauce, which I made with Hellmann’s. It is summer on a bun!

Now to the fun part, you can win 2 tickets to De Parade (You can choose the location). The only thing you have to do, is write a comment under the Instagram post of this blog post telling me what your favorite festival burger with Hellmann’s would be. It can also be vegetarian. You have until next Friday July 1st to participate. I will then choose a winner and make her or his favorite festival burger into a recipe! The contest is now closed, winner was chosen on Instagram.

This recipe makes 4 burgers.

Ingredients:

For the chicken marinade:
400gr of chicken breast (about 2 pieces of chicken breast)
500ml of buttermilk
½ a teaspoon of salt
½ a teaspoon of onion powder
½ a teaspoon of garlic powder
½ a teaspoon of paprika powder

For the chicken coating:
55grs of shredded coconut, unsweetened (1 cup)
60grs of panko breadcrumbs (1 cup)
½ a teaspoon of garlic powder
½ a teaspoon of onion powder
½ a teaspoon of salt
4 eggs, beaten
115grs of all-purpose flour (1 cup)

For the caramelized pineapple:
250grs of ripe pineapple, thinly sliced
3 tablespoons of butter
3 tablespoons of sugar

For the spicy coriander sauce:
300grs of Hellmann’s
½ bunch of coriander
1 ½ tablespoons of sriracha sauce, or more to taste
Juice of ½ a lime

Extras:
300ml of vegetable oil to cook the chicken
40grs of wasabi arugula or any lettuce of your choice
4 buns of your choice
Garden cress for decoration (optional)

For this recipe, I marinated the chicken in buttermilk overnight. This is a step that you can skip but I do advise you to do it. It requires minimal effort. It will take you about 5 minutes and it is worth it. The buttermilk will help tenderize the meat and the result is a very flavorsome and moist chicken.

So the night before, I placed one piece of chicken breast in between parchment paper and flattened it with a rolling pin, especially on the thicker parts. You want the whole piece to have the same thickness so that it will cook evenly.

You can also use a meat tenderizer. Repeat for the other piece of chicken. Then slice each peace into 2 even pieces, so that you have a total of 4 patties.

Make the marinade. Place the buttermilk in a medium container or bowl. Add the salt, garlic powder, onion powder and paprika powder. Mix well and add the pieces of chicken. Cover it and let it rest overnight in the fridge.

The next day, start by making the spicy coriander sauce. Blend 300grs of Hellmann’s with the coriander, sriracha sauce and lime juice. You can also put it in the food processor. Transfer it to a small bowl and keep it in the fridge covered until ready to use.

To make the caramelized pineapple, melt the butter in a pan over medium heat. Then add the sugar, mix it for a minute and then add the pineapple. Swirl the pan from time to time until the pineapple caramelizes. This will take about 7 minutes. Set it aside.

Then prepare the coating for the chicken. Have one bowl ready with the beaten eggs. In another bowl, mix the dried coconut with the panko, onion powder, garlic powder and salt. Have another bowl ready with the flour.

Remove the chicken from the buttermilk marinade. First coat the chicken in the flour, then in the beaten eggs and finally in the coconut/panko mixture. Because I like it extra crispy, I did this twice per piece of chicken. Repeat until all 4 pieces of chicken are well coated.

Pour the vegetable oil in a large pan over medium-low heat. Once the oil is hot, fry the chicken. It is important that the oil is not super hot; otherwise the crust will get dark before the chicken is completely cooked through. This will take about 5-6 minutes per side, depending on the thickness of your chicken.

Once the chicken is fried, start to assemble each burger. Place a handful of wasabi arugula or lettuce of your choice on the bottom of your bun and then place the fried chicken on top. Top it with the spicy coriander sauce, caramelized pineapple and if you want also add some garden cress. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

Oven-Baked Chicken Wings with Cherry BBQ Sauce

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I’ve partnered with Hero Fruit to create this chicken recipe. I used their cherry jam to make this BBQ sauce. A very easy recipe that requires minimal effort, so perfect for a weeknight dinner. For the Dutch version of this recipe, you can check out www.herojamstudio.nl.

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This recipe serves 2 to 3 people.

Ingredients:

1 kilo of chicken wings

1 cup of ketchup

½ cup of Hero Original cherry jam

5 tablespoons of apple cider vinegar

2 tablespoons of balsamic vinegar

1 tablespoon of Worcestershire sauce

1 teaspoon of salt

A pinch of black pepper

½ a teaspoon of cayenne (optional)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of chopped chives (optional)

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Recipe instructions:

Preheat your oven to 180C/350F.

First, make the cherry BBQ sauce. Place the ketchup, cherry jam, apple cider vinegar, balsamic vinegar, Worcestershire sauce, salt, black pepper, cayenne, garlic powder and onion powder in the blender. Blend until smooth. Pour the cherry BBQ sauce into a large bowl and add the chicken wings. Mix it well so all the wings are evenly coated in the sauce.

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Place a sheet of parchment paper in the oven dish, you can skip this but it makes cleaning it afterwards easier.

Spread the wings in a single layer on the oven dish. Reserve the leftover BBQ sauce for later.

Bake them for 1 hour. After 30 minutes, take them out of the oven, brush them with the remaining BBQ sauce and then finish baking for the remaining half an hour.

Once the wings are baked, pour the remaining juices from the wings into a pan. Cook over medium heat for about 4 minutes until it becomes a thick sauce.

Serve the wings; brush them with the sauce that you reduced in a pan. Sprinkle some chopped chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow me on Snapchat: cravingsinams.

BBQ Kimchi Baked Wings with Wasabi Peanuts

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Yes, I know I am on a kimchi phase. I think I’m trying to make up for all the years that it was missing from the life. This dish is inspired by my friend Chi from Pocha Factory. She made the most delicious Asian Inspired burger for the Final Burger Battle which took place last year, and which she won. Besides the kimchi and her secret sauce, she added chopped wasabi peanuts to her burger. This added a nice extra crunch and spiciness that went very well with the meat.

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This serves 3-4 people.

Ingredients:

800grs of chicken wings

For the sauce:

½ cup of BBQ sauce

½ cup of kimchi

1 teaspoon of Worcestershire sauce

2 tablespoons of ginger syrup

1 tablespoon of sesame oil

2 tablespoons of brown sugar

2 tablespoons of balsamic vinegar

½ teaspoon of salt

Juice of ½ a lime

1 tablespoon of honey

Extra:

½ cup of wasabi peanuts, chopped

3 tablespoons of chopped chives

 

Preheat the oven to 200C/390F and line a baking sheet with parchment paper.

Blend all of the ingredients for the sauce until smooth. Taste it and adjust the salt to your liking. Pour the sauce into a large bowl and add the chicken wings. Toss to coat them well.

Spread the wings on a single layer over the prepared baking sheet.

Bake them for 1 hour until the wings are caramelized.

Sprinkle the chopped wasabi peanuts and chives over the wings. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Gin & Lime Chicken Tacos with Grapefruit Salsa

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One of my favorite ways to enjoy a gin & tonic is with grapefruit. So for this Taco Tuesday, I marinated some chicken thighs in Hendrick’s gin, lime juice and lime zest. And to go along with it, I made a grapefruit and avocado salsa. If you don’t feel like eating it with tortillas, you can also eat it with some rice.

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This recipe is for 12 small tacos.

Ingredients:

500gr of chicken thighs, skinless & boneless

12 small tortillas

2 tablespoons of olive oil

For the gin & lime marinade:

1/3 cup of gin (I used Hendrick’s)

Zest & juice of 1 lime

2 tablespoons of brown sugar

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of salt

Pepper

Pinch of cayenne

For the grapefruit salsa:

1 large ruby red grapefruit, peeled, sliced into segments and then chopped

1 avocado, chopped

Juice of ½ a lime

2 tablespoons of olive oil

½ red onion, finely chopped

1 tablespoon of red wine vinegar

1 teaspoon of honey

2 tablespoons of chopped coriander

Salt

Pepper

 

 

First chop the chicken thighs into small cubes.

In a medium bowl, mix the gin, lime zest, lime juice, brown sugar and spices. Place the chicken in the marinade. Cover it with plastic wrap and place it in the fridge for 30 minutes.

To make the salsa, first carefully peel the grapefruit making sure to discard of any white parts. Then cut it into segments and carefully chop them. Chop the avocado, onion and coriander

In a medium bowl, whisk the olive oil with the lime juice, red wine vinegar, honey, salt and pepper. Place the avocado, onion, coriander and grapefruit in the dressing and carefully mix it.

Once the 30 minutes have passed for the marinade, take the chicken out of the fridge.  Remove it from the marinade. Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, cook half of the chicken until lightly browned.  This will only take about 4 minutes.  Then repeat for the remaining chicken.  Add a bit of salt to the cooked chicken.

To serve, warm up the tortillas in a pan. Serve them with the gin & lime chicken and the grapefruit salsa.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Sesame & Peanut Ramen with Ketjap Marinated Chicken

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If you have never heard of Ketjap, it is a sweet Indonesian soy sauce. It is very popular here and you can find it at any supermarket. For this recipe you need to marinate the chicken for at least 30 minutes in the fridge but the rest is done very quickly. The chicken caramelizes very nicely in the pan and it is still juicy inside. I love the creamy sesame and peanut sauce, and it makes a filling dish.

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This recipe serves 3.

Ingredients:

For the chicken:

700gr of boneless and skinless chicken thighs

1/3 cup of Ketjap manis

1 ½ tablespoons of ginger syrup

2 tablespoon of white vinegar

1 tablespoon of sesame oil

½ teaspoon of onion powder

½ a teaspoon of garlic powder

1 tablespoon of chili oil

A good pinch of salt

Pepper

For the sesame and peanut sauce:

4 tablespoons of sesame oil

1/3 cup of smooth peanut butter

2 tablespoons of soy sauce

Juice of 1 lime

1 teaspoon of chili oil

1 tablespoon of ginger syrup

1 tablespoon of water

1 tablespoon of white vinegar

2 spring onions, thinly chopped

1 tablespoon of black sesame seeds

1 tablespoon of white sesame seeds

3 tablespoons of freshly chopped coriander

Extras:

300gr of ramen noodles, or the noodles of your choice

A handful of chopped toasted peanuts (optional)

 

Place the chicken along with the rest of the ingredients for the marinade in a medium bowl. Cover it with plastic wrap and let it sit in the fridge for 30 minutes.

To make the sesame and peanut sauce, just whisk all the ingredients together in large bowl. Set it aside.

Once the 30 minutes for the chicken are up, heat up a large pan over medium heat. Once the pan is hot, add the chicken in batches, be careful because it will splatter. Let it cook for about 3 minutes per side until they are cooked through and caramelized.  Repeat for the rest of the chicken. Finally slice the chicken and taste for salt.

Cook the noodles as instructed in the package. Then drain them and toss them in the sesame and peanut sauce.

Divide the noodles among 3 bowls, add the sliced chicken and if you want top it with tasted peanuts. I only realized I forgot to add the peanuts after I had taken all the pictures so I added them later. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Buffalo Chicken Sliders with Gorgonzola – Greek Yogurt Sauce

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A bottle of Frank’s Buffalo wings sauce from my pantry was calling my name. So I made these slicers with a blue cheese sauce. This sauce is a bit lighter because I used Greek yogurt instead of mayo. Perfect to share, or not!

This recipe makes 12 sliders.

Ingredients:

For the patties:

450gr of minced chicken

1/3 of a teaspoon of garlic powder

½ teaspoon onion powder

Pinch of celery salt

1 cup f panko

¾ cup of breadcrumbs

1 egg yolk

For the buffalo sauce:

1 bottle of Frank’s Red Hot Buffalo Wings Sauce

1 tablespoon of honey

For the gorgonzola – Greek yogurt sauce:

100grs of gorgonzola, crumbled

Juice of half a lime

2 tablespoons of sour cream

1 cup of Greek yogurt

¼ of a cup of buttermilk

Salt to taste

Pepper to taste

Celery salt to taste

Extras:

Vegetable oil for frying the patties

12 mini buns

Celery sticks

Lamb’s lettuce or any other lettuce of your choice

A simple vinaigrette (optional)

 

To make the Greek yogurt – gorgonzola sauce, whisk the lime juice, sour cream, Greek yogurt and buttermilk in a medium bowl. Then add the gorgonzola, and blend it slightly with an immersion blender. This is just to get rid of big chunks of cheese. Add salt, celery salt and pepper to taste. Keep it in the fridge until ready to serve.

To make the patties, just mix all of the ingredients in a large bowl. Then grab about ¼ of a cup of the chicken mixture and form it into patties.

Pour about 1/3 of a cup of vegetable oil into a large pan, over medium heat. Once the pan is hot, start frying the patties until browned on both sides and cooked through. This will take about 3 minutes per side.

In a medium saucepan, add the buffalo sauce and honey. Mix it well over medium heat. Once the patties are cooked, coat them in this sauce.

I like to serve them with some lamb’s lettuce tossed in a simple vinaigrette, a bit of the gorgonzola sauce on top and some celery sticks on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

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This is something you can do with the leftovers from the holidays. I used rotisserie chicken and I mixed it with some Chinese BBQ sauce, soy sauce, oyster sauce and sesame oil. But you can use leftover turkey or pork instead or just keep them vegetarian.

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This recipe makes 28 small rolls, I made half on a cast iron skillet and half on an oven dish.

For the dough:

7 grs of dry yeast

½ cup of cream, lukewarm

¼ cup of milk

½ cup of mashed sweet potatoes (I roasted them until tender)

3 ½ cups of all-purpose flour

Pinch of salt

3 tablespoons of butter, melted and cooled

1/3 cup of sugar

2 eggs

For the filling:

2 ½ cups of chopped rotisserie chicken, leftover turkey or pork

2 tablespoons of Chinese BBQ sauce

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 tablespoons of oyster sauce

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the lukewarm cream and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl and place it on a floured working area, it will be very sticky so flour your hands as well. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Place all of the ingredients for the filling in a pan over medium heat and just stir until the chicken is evenly coated. I like to mix it in a pan because the Chinese BBQ sauce is quite sticky and hard to mix unless it’s warm. Set it aside

Once the hour has passed, lightly oil the cast iron skillet or oven dish in which you are going to bake the rolls.

Place the dough in your floured working area. Punch it and divide it into 2 equal pieces. Grab one piece and slice it into 14 pieces. Make each piece into a ball, flatten it and stuff it with about 1 tablespoon of the filling. Close the edges by pinching them together and form a ball again. Place the bun on the prepared skillet, repeat for the rest of the dough.

Cut a big piece of plastic wrap and brush it with some vegetable oil. Then cover the rolls with it and let them rest for 1 hour in a warm place.

About 10 to 15 minutes before the second rise is done, preheat your oven to 180C/350F.

Remove the plastic wrap from the skillet and brush the buns with the egg wash.

Bake for 20 minutes or until golden. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Vietnamese Garlic Spaghetti Squash with Thai Chicken Meatballs

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This is my Asian version of spaghetti and meatballs. Last Saturday at the Farmer’s market, I saw spaghetti squash for the first time. I’ve seen a lot of recipes with it but I had never actually looked for it here. I had actually been looking for delicata squash but no luck so far. When I bought it, the man selling it asked me if I knew that it was spaghetti squash. I said yes with excitement. I wasn’t sure what to make with it until I remembered a recipe an American friend of mine told me a few weeks ago. She told me about a Vietnamese garlic noodles with crab recipe and it sounded so good that I wrote it down on my to-do list. Long story short, decided to make the noodles but with spaghetti squash and served them with Thai chicken meatballs.  IMG_3294

This recipe serves 3.

Ingredients:

For the spaghetti squash:

1 spaghetti squash

3 tablespoons of butter

2 tablespoons of olive oil

2 garlic cloves, minced

1 tablespoon of brown sugar

4 tablespoons of fish sauce

Salt to taste

For the chicken meatballs:

500 grams of minced chicken

1 stalk of lemongrass, white part only, finely chopped

Pinch of garlic powder

1 tablespoon of grated fresh ginger

¼ cup of breadcrumbs

Zest of one lime

1 teaspoon of fish sauce

2 teaspoons of caster sugar

1/2 a bunch of coriander, chopped

Pinch of onion powder

½ teaspoon of salt

Pinch of pepper

Extra:

Vegetable oil to cook the meatballs

Chives for garnish

 

Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh.  Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash.  Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.

To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.

Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.

To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.

Serve the spaghetti squash with the meatballs and garnish with some chopped chives.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chicken Miso Ramen

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I made this soup a few weeks ago when my husband got a cold. Since he also likes Asian food, I thought of making him an Asian chicken soup.  It’s a super simple dish to make and perfect for these colder months.

This recipe serves 2.

Ingredients:

For the soup:

600grs of chicken, I used chicken thighs

1 white onion, sliced in half

1 piece of fresh ginger, peeled and crushed (I used a piece the size of my thumb)

3 cloves of garlic, peeled

2 ½ litters of water

5grs of dashi powder

3 tablespoons of miso, I used red miso

2 tablespoons of soy sauce

2 tablespoons of sesame oil

Toppings:

80grs of oyster mushrooms

100gr of broccolini

Sesame oil

Garlic powder

salt

2 Spring onions, greens only

1 cup of bean sprouts

2 eggs

Chili oil

2 tablespoons of toasted sesame seeds

½ sheet of nori, cut into 2 pieces

250grs of ramen noodles

 

To make the soup, place 2 tablespoons of vegetable oil in a large saucepan over medium heat. Brown the chicken. Then add the onion, ginger and garlic. Add the water and let it cook for 30 minutes on medium heat.

While the stock is cooking, start making the toppings. Stir-fry the oyster mushrooms and broccolini in some sesame oil with a pinch of garlic powder and salt.

Cook the ramen noodles as instructed on the package.

Boil 2 eggs for 7 minutes. Toast the sesame seeds in a pan.

Once the 30 minutes for the stock are up, remove the chicken from the saucepan and shred it. Set aside.

Pass the stock through a sieve.

In the same empty saucepan, add the miso and dashi powder. Slowly add the stock while whisking.

To plate up, divide the ramen noodles in between two bowls. Add the shredded chicken and soup. Top with spring onions, bean sprouts, broccolini, mushrooms, eggs, sesame seeds and nori. Drizzle some chili oil and serve with extra soy sauce and sesame oil on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.