Utilizing a whole chicken provides what may seem like endless opportunities and choices for how to use it. Here are two different preparations for that parts of the chicken, from our chef and culinary expert at Powisset Farm, Chef Thi.
Recipe 1
Panang Chicken Curry
Yield 4-5 servings
Ingredients:
2 (14 oz can coconut milk)
4 Tbsp. Panang curry paste
1 Tbsp. creamy peanut butter
1 ½ pound sliced chicken breast
1 red bell pepper sliced
½ red onion sliced
3 Tbsp. fish sauce
3 Tbsp. brown sugar
¼ cup Thai basil leaves
Step 1
Without shaking the can, skim 2 Tbsp. of the coconut cream and add to a pan set on medium high heat. Add the curry paste, and peanut butter. Cook for 1 minute.
Step 2
Add the chicken and stir to coat and cook for 2 minutes. Add the coconut milk, fish sauce, sugar, brown sugar, onion, and bell pepper.
Step 3
Simmer for 15 minutes. Taste to adjust seasoning to your liking. Turn heat off and stir in basil. Serve with steamed rice.
Recipe 2
Jerk Wings
6 servings
Ingredients
12 chicken wings
1 teaspoon Kosher salt
1 tablespoon garlic powder
1 tablespoon cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
½ handful parsley
1 tablespoon black peppera
1 tablespoon cumin
1 sprig thyme
1 teaspoon ground cloves
1 teaspoon brown sugar
1 Thai chili
¼ cup white vinegar
¼ cup vegetable oil
Step 1
Place spices and herbs in a processor and blend until smooth.
Step 2
Coat the wings with the marinade. Add a tablespoon at a time until well coated. Let sit in the fridge for 20 minutes.
Step 3
Heat up grill or oven to 400 degrees. Cook wings on the grill for 10-15 minutes or in the oven for 20-30 minutes
