Chef Mik's Lemon Orange Chicken

This is one of the first dishes I ever created as a child together with my mother, I have always loved the flavor combination that is lemon and orange along with garlic and ginger I use the lemon-orange flavor profile for many of my baked goods as well. At any rate while the flavor combo may remain the same my method often changes depending on need sometimes braised, sometimes grilled or BBQ and sometime breaded with a dipping sauce. That said, the way I am preparing it today (braised in a Dutch oven) is one of my personal favorites and easiest for sure!! Its summer here in L.A. which may not be saying much but trying to stay in a summery state of mind I have baked some jalapeño cord bread, along with orange infused wild rice and creamed baby spinach with crème fraîche and parmesan a happy plate to be sure! But not for everybody so I always suggest serving it with what you like braised chicken with and see what you think, as for me, well I’m heading back for seconds!

Shopping List

Chicken thighs, bone in skin on (I have removed it)

Oranges

Lemons

Garlic

Ginger

Onion

Chicken stock or broth

Thyme

Cayenne pepper

Ancho chili

Paprika

Kosher salt

Fresh ground black pepper

My Mad Method

Finished dish shown here on a bed of wild rice together with creamed spinach and jalapeño corn bread 

Season chicken with the juice of one orange, one lemon, one garlic clove minced, 1 tsp ginger minced, one tsp each orange peal and lemon peal, cayenne, ancho to taste and I tsp thyme. Marinate up to three hours 

Combine the juice of two oranges, two lemons, one to two cloves garlic minced, one to two tsp ginger minced, one tsp each lemon and orange peal, one tsp thyme, one tsp paprika, cayenne and ancho chili to taste 

Sauté one half onions in oil or clarified butter

Add the chicken skin side down and brown about three minutes 

Flip and continue to brown two or three minutes longer

Add two dl’s chicken stock or broth deglaze the pan and reduce by about half add the reserved juice, bring to boil cover reduce temperature and simmer for about forty five minute to an hour

When the meat is cooked through remove turn off heat, fish out chicken and thicken the sauce with one large tsp of corn starch or arrowroot diluted in a little water or stock/broth restore the pot to the stove top bring to a quick boil 

Ready to serve!!

                      

 

 

 

   

 

Chef Mik's Asian Style Coleslaw

I don’t know that I would even be posting this recipe save for the fact my brother was in town for a few weeks. During which time I prepared this simple dish one night, low and behold both he and his family loved it so much so in fact he asked for the recipe! I should also confess I love miso in all its salty yeasty goodness and look for most any excuse to use it! 

If you aren’t that familiar with miso it is basically fermented soybean paste and taste like it , but paired together with a little bonito broth and you have the makings of a great soup, cut with a nice sweet wine reduction and lots of butter and you have a great beurre blanc, this sauce goes great with grilled tuna or salmon! Or heck you can even add it to egg custard base and through some other goodies in the batch and bang go presto you’ve got either Crème brûlée or ice cream! Though for the faint of heart you might want to stick with the green tea ice cream…

At any rate today I am using miso as the base for my salad dressing it will act as the binding agent helping to emulsify it. However it should be stated and can’t be stressed enough; be sure to dilute it enough so it will not be overwhelming! As for acid today I am only using rice wine vinegar though sometimes I will add a little lime juice. Also while I am using canola oil, vegetable oil or peanut oil will do. As for flavor enhancers I like to add a lot of ginger, and sesame oil to this particular dressing which is where the dressing would normally end however as I will be dressing one of our (foodperfected’s) more popular lunch side dishes with it I am adding a mayonnaise consonant. This won’t change the flavor profile much other then smoothing it out but it will help the dressing cling to the salad a bit better then it might otherwise

Shopping List

One small head of white cabbage

One eight head red cabbage

One carrot

hot house cucumber

Chinese pickled cucumber

Fresh Coriander

Scallions

Shaved almonds, toasted or toasted black and white sesame seeds

Dressing

White or yellow miso paste

Ginger grated

Honey

Shallots

Rice wine vinegar

Canola (rape seed oil)

Sesame Seed oil

Water, bottled

My Mad Method

Chef Mik’s Asian Style Coleslaw shown here with some poached shrimp 

In a mixing bowl combine 1 dl each: miso paste, and water a ½ dl each rice wine vinegar and honey, 2 tsp ginger minced and 1 tsp minced shallots

Mixed to combine, completely break up miso paste, pore or whisk in just enough oil (mix) to combine

Add a tsp or so of sesame oil , adjust seasoning to taste (I added more sesame oil and ginger)

This is 2 dl's worth of the dressing

Add a heaping TBSP mayonnaise mix to combine, adjust seasons and set aside (I added more sesame oil and ginger)

Shred the cabbage and cut the carrot into strips, (I am cheating and using a prepared cut batch)

Add the cucumber pealed, seeds removed and cut into strips

Add the pickled ginger to taste 

Add fresh chopped coriander sometimes referred to as cilantro to taste, (reserve some for garnish)

Add some sliced scallions to taste, (reserve some for garnish)

Pore over the dressing, mix to combine, refrigerate 2 to 3 hours 

This is what the coleslaw will look like after 2 hours, sample and adjust seasoning to taste