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Chicken & Poultry

Grilled Chicken Tikka Masala

February 25, 2021 by zimmysnook Leave a Comment

A plate of Chicken Tikka Masala served over rice with naan.  Surrounding this plate is the pot filled with chicken, a pot full of rice, wine glasses and chopped cilantro.

Grilled Chicken Tikka Masala.
I marinated the chicken thighs in yogurt, spices, ginger & garlic for 20 hours before grilling them. Made the sauce of onions, garlic, ginger, long chilies, garam masala, Kashmiri red chili powder, hot paprika, fresh Methi leaves, tomatoes & cream, then added the chicken in to finish cooking.
Served over basmati rice, topped with fresh cilantro, alongside naan. It was so good!

Ingredients
Chicken Marinade
  • 2 cups whole milk yogurt
  • 1 tablespoon finely grated fresh ginger 
  • 4 teaspoons kosher salt 
  • 2 teaspoons Kashmiri red chili powder 
  • 2 teaspoons garam masala  
  • 2 teaspoons freshly ground black pepper 
  • 1 teaspoon ground turmeric
  • 4 cloves garlic, minced
  • 12 boneless skinless chicken thighs 
Sauce
  • 4 tablespoons olive oil 
  • 1 medium cooking onion, diced
  • 1 medium red onion, diced
  • 3-4 long chilis, red &/or green, seeded and chopped 
  • Kosher salt 
  • 1 1/2 tablespoons finely grated ginger 
  • 8 cloves garlic, finely grated 
  • 1/3 cup fresh methi leaves, picked from stems & washed *(see note)
  • 4 teaspoons garam masala 
  • 2 teaspoon Kashmiri red chili powder 
  • 2 teaspoon hot paprika 
  • 1 x 28 oz can, whole peeled tomatoes 
  • 2 cups tomato passata
  • 1/2 cup 15% cooking cream  
For Serving
  • Chopped cilantro leaves and tender stems 
  • Basmati rice
  • Naan (my easy and delicious naan recipe is linked here)

Note: If fresh methi leaves are not available, substitute 4 teaspoons dried whole fenugreek leaves (Kasoori methi)

Preparation
Chicken marinade

Whisk together all the ingredients (except the chicken) in a large bowl until combined. Toss the chicken in the marinade until well coated. Pour chicken and marinade into a resealable bag and refrigerate 12 to 24 hours.

Sauce

Heat the oil in a 5 quart covered pan over medium heat.  Add the onions and chilies, season with 1 teaspoon salt and cook, stirring occasionally, until the onions begin to caramelize, 8-10 minutes. Next add the ginger & garlic and cook, stirring frequently, until very fragrant, 2-3 minutes (lower heat if garlic browns to quickly, don’t let it burn). Add the methi leaves, garam masala, chili powder and paprika. Cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes & passata, breaking the tomatoes into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the tomatoes are very tender, about 30 minutes.  

Remove from heat and let the sauce cool slightly (5 minutes). Transfer it to a blender filling no more than halfway. (Work in batches if required or alternatively use an immersion blender.)  Place lid on blender and remove the center cap. Cover the lid with a kitchen towel, and blend starting low and work speed up slowly, until smooth.  Add cream and blend to incorporate. Pour into the cleaned pan and bring to a simmer. Season with salt.    

Meanwhile, preheat the grill or grill pan on med-high. Cook the chicken (without overcrowding) until the chicken gets some charred spots, 4-5 minutes per side (raise heat slightly if needed to char) Note: chicken will not be fully cooked at this point. Remove from the grill and cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 10-12 minutes. 

Serve over rice, top with cilantro and accompany with naan. 

This recipe was adapted from a Food Network Kitchen Recipe.

Hope you enjoy my Grilled Chicken Tikka Masala! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This recipe was made (and served) in my Hestan ProBond Forged Stainless Steel 5qt Sauté Pan and 2qt Sauce Pan and on my Hestan Dual Fuel Range and grill.

Proud Hestan Culinary  & Hestan Ambassador. Opinions in this post are my own.


Filed Under: Chicken & Poultry, Mains Tagged With: Indian cuisine, Indian food, naan bread, spicy food, spicy recipe

Asian Inspired Roasted Chicken Thighs

February 8, 2021 by zimmysnook Leave a Comment

At top down image of glazed and roasted Chicken Thighs with mushrooms and vegetables on the side.

Asian Inspired Roasted Chicken Thighs.

This sticky, slightly sweet & spicy glazed chicken dish is sure to be a hit with the entire family. I use thighs because they are my favourite part of the chicken for tender flavourful meat… and I have finally converted Elaine to join me on the dark (meat) side!

When cooking thighs, I always make extra to share with family, then use a few on salads or grain bowls for lunch the next day!

Ingredients
  • 14-16 chicken thighs (bone-in and skin on)
  • 2/3 cup rice wine vinegar
  • ½ cup soy sauce
  • 6 tablespoons smoked honey
  • 4 tablespoons brown sugar
  • 4 tablespoons roasted sesame oil
  • 2 tablespoons of hot chili sauce
  • 8 cloves garlic, crushed
  • 3 teaspoon crushed fresh ginger (grated on a fine grater)
  • Zest & juice of a small lime
  • Fresh cilantro – finely chopped

OPTIONAL

  • 10 -12 mushrooms, halved
  • More lime zest for plating
Preparation

Preheat oven to 410°F convection roast (or 425°F bake)

Pat chicken dry with a paper towel and set aside.

Combine vinegar, soy sauce, honey, brown sugar, sesame oil, chili sauce, garlic, ginger, lime zest & juice together in a saucepan over medium heat. Bring to a slow boil; reduce heat to low and allow to simmer for about 10 minutes, stirring occasionally, until sauce thickens. Remove from heat and allow to cool for a few minutes.

Line a large baking sheet with parchment paper (I do this so the skin will not stick to the pan, but the parchment must be removed before broiling or it will burn.) If using mushrooms, place in a small bowl with 1 tablespoon of sauce, toss to combine. Place chicken thighs on parchment lined pan and pour 1/2 of the sauce mixture over the chicken, toss until chicken evenly covered.

Place the chicken skin side down, and roast for 30 minutes.

Flip thighs skin side up, brush chicken skin with 2 tablespoons of reserved sauce (add mushrooms if using) and continue to roast until skin begins to brown. (about another 15 minutes).

Remove sheet pan from oven, turn oven to broil, then carefully remove parchment, leaving chicken skin side up and mushrooms and drippings on tray. Place tray into lower 3rd of oven and cook until the skin is a deep golden colour (about 5 minutes). Watch this part carefully as oven broilers cook at different intensity and you do not want to burn the chicken!

An image taken in a kitchen with the range open with a sheet pan of roasted chicken inside and a tray of colourful roasted vegetables on the top.
This recipe was made in my Hestan Dual Fuel Range.

Allow chicken to rest for 10 minutes before serving. Sprinkle with chopped cilantro (and lime zest if using). Serve with roasted or steamed vegetables, and remaining sauce.

A very colourful sheet pan of roasted vegetables and glazed chicken thighs.

Hope you enjoyed my Asian Inspired Roasted Chicken Thighs recipe! I would love to hear your feedback in the “comment box” below and don’t forget to tag @zimmysnook if you post yours on Instagram!

Have a delicious day!

James (aka Zimmy)

Proud Hestan Ambassador. Opinions in this post are my own.

Filed Under: Boards & Trays, Chicken & Poultry, Mains Tagged With: Chicken thigh recipes, roasted chicken thighs, sheet pan dinner, sheet pan meals

Moist and Juicy Roasted Turkey (and Gravy)

November 15, 2020 by zimmysnook Leave a Comment

Top down image of a roasted turkey garnished with herbs and fruits on an oval scalloped platter.

As the holiday season approaches, the question inevitably comes up for a moist and juicy turkey… “to brine or not to brine?”

Now, I am a fan of brining and have had some great success with both wet and dry brining. But, truth be told, I’m not always as planned and thoughtful as required, to get an early jump on brining the bird.

So option number 3 (for me), is to dry rub the bird and put it in the fridge uncovered (on a rack, over a sheet pan) for about an hour. From the fridge, it goes straight into the convection oven at 390°F for 20 minutes to really dry the skin.

It’s then rubbed well with good quality olive oil and cooked for another 20 minutes, before lowering the temperature and basting with hot broth. This unstuffed 14.5 pound bird was cooked in about 2 3/4 hours, with crispy skin and moist, juicy meat as a result.

Are you a briner? If yes, do you prefer wet or dry brine? If no, any secrets you want to share for your roasted turkey? Would love to know in the comments below?

Ingredients
  • 1 (10 to 12 pound) young fresh, local turkey
  • Dry rub (recipe below)
  • 1 stalk celery, cut into 1-inch pieces
  • I garlic bulb halved
  • I large sprig of rosemary
  • 2 sprigs thyme
  • 4 tablespoons olive oil
  • 1 ½ cups chicken or turkey stock, for basting
Dry rub
  • 1/2 tablespoon Kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon paprika
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
Turkey Broth
  • 1 tablespoon olive oil
  • 1 turkey neck
  • 3 turkey backs (skin and excess fat removed) or 2 turkey wings
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • ½ tablespoon whole pepper corns
  • 1 bay leaf
  • 1 sprig of rosemary
  • 6 cups turkey stock, chicken stock, or no salt added chicken broth
  • 2 cups water
Gravy
  • 6 cups turkey broth
  • 6 tablespoons unsalted butter
  • 6 tablespoons flour
  • Salt and freshly ground black pepper
Preparation
For the dry rub:

Add the kosher salt, thyme and rosemary to a mortal & pestle and crush into a powder. Add the paprika, pepper, onion powder and garlic powder and mixed to combine.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve neck for gravy. Pat the turkey dry with paper towels inside and out. Season well inside and out with the dry rub, ensuring to get into all the creases and crevices.

Place the turkey on a rack over a sheet pan and refrigerate for at least an hour, up to 12 hours.

Dry rubbed turkey on a rack over a sheet pan.

Preheat the convection oven to 390°F (or conventional oven to 415°F)

Stuff the turkey with the garlic, celery, rosemary & thyme. Loosely tie the drumsticks together with kitchen string and fold the wings underneath the bird. Place the turkey on a flat rack over a shallow roasting pan and cooked for 20 minutes.

I used my Hestan Culinary Wok which has a FLAT bottom, please don’t try this with rounded bottom woks! I believe the rounded shape of the wok, focuses the heat directly on the sides of the bird to create even browning.

Dry rubbed turkey in the oven.

Remove from oven and brush all over (including underneath) with olive oil. Rotate the pan 180°, return to oven and cook for 20 minutes.

Lower the temperature to convection oven to 300°F (or conventional oven to 325°F), baste with 1/3 cup broth. Roast the turkey, uncovered (basting every 30 minutes) until an instant-read meat thermometer registers 165°F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. If skin starts to brown too much, place tinfoil over darkest spots leaving lighter areas uncovered. Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the turkey broth:

Heat the oil in a large heavy saucepan over medium high heat. Add the turkey neck and backs (or wings) to the pan and sauté until just beginning to brown, about 3-4 minutes.

Add the chopped vegetables and peppercorns to the pan and sauté until soft, about 4-5 minutes. Pour the stock and water into the pan, add the rosemary and bay leaf, and bring to a boil. Lower the heat to medium-low and simmer until the stock is reduced to 6 cups, about 1 hour. Strain the stock into a clean pot or large measuring cup.

For the gravy:                           

Heat the broth in a saucepan over medium heat. In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock ½ cup at a time, whisking constantly, then simmer until thickened, about 10 minutes. Seasoning, to taste, with salt and black pepper. Once the turkey is cooked and resting, pour the turkey pan juices into a glass-measuring cup and skim off the fat. Add the pan juice to the gravy and stir to combine. Serve hot gravy with carved turkey.

Cook’s notes:

Making the broth 2 days ahead, means any fat in the broth can easily be removed as it congeals on top while in the fridge. (Make the gravy weeks before and freeze in Ziploc bags until ready to use).

Making the gravy the day before lowers the stress of turkey day and keeps the kitchen cleaner. Just reheat and add the pan juices.

Hope you enjoy this Roasted Turkey and Gravy recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Holiday Entertaining Tagged With: christmas dinner, dry rub turkey, gravy recipe, roasted turkey recipe, thanksgiving dinner, turkey

Soul-Satisfying Meatball Soup

September 25, 2020 by zimmysnook 2 Comments

(Inspired by Italian Wedding Soup)

Soul-satisfying meatball soup. (Inspired by Italian Wedding Soup)

My parents and mother-in-law, love soup. So, I’m always looking for ways to make them full meals packed with goodness. This batch has veggies, kale, pasta and meatballs loaded into a flavourful broth with passata.

I made a 1/2 batch of turkey meatballs for my mother-in-law and a 1/2 batch of pork for my parents because that’s what I pulled out of the freezer.
A hearty soup perfect for fall lunches or dinners!

Ingredients
  • 2 tablespoons olive oil, divided
  • 1 small red onion, diced
  • 1 small white onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon chili flakes
  • 4 cloves garlic, minced
  • 10 cups chicken stock
  • 2 cups passata
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 cup uncooked small macaroni elbow pasta
  • 2 cups kale, chopped (spines removed)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
To serve
  • 1/4 cup freshly grated Parmesan
  • Chopped fresh parsley
  • Chili flakes (optional)
For the Meatballs
  • 2 pounds ground turkey (pork or chicken)
  • 1 cup Panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 2 large eggs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
Preparation

In a large bowl, combine ground turkey, Panko, Parmesan, egg, oregano, basil, parsley, garlic powder, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-inch meatballs, forming about 24-30 meatballs.

Heat 1 tablespoon olive oil in a large non-stick fry pan over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 3-5 minutes. Transfer to a paper towel-lined plate; set aside. (Meatballs can be cooked in the stockpot or Dutch oven that the soup will be made in, but I do it separately to limit the oil/fat in the soup).

Browning turkey meatballs in a non-stick Hestan skillet.

Heat a large stockpot or Dutch oven over medium heat. Add remaining 1 tablespoon olive oil. Add onions, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic, thyme, chili flakes and cook until fragrant, about 2 minutes.

Whisk in passata and cook, stirring occasionally, for 2 minutes to incorporate the flavours. Pour in chicken stock, add bay leaves and rosemary, bring to a boil. Reduce heat, add in meatballs & kale; simmer until the meatballs are cooked through, about 12-15 minutes.

For serving

If serving all the soup in one sitting add the elbow macaroni to the pot with the meatballs.

If portioning it out for loved ones or to enjoy at a later date, I put the macaroni in the fry pan that cooked the meatballs (wiped clean) add enough of the soup liquid to cover the pasta (strain just the liquid) and cook the pasta until al dente, 6-7 minutes. Then I strain the liquid back in the soup and spread the cooked pasta on a sheet pan to cool.

I find that sometimes when I store soup with pasta, the pasta continues to absorb the liquid, so I prefer to store it separately and add to the soup just before serving.

Remove bay leaves then stir in lemon juice and parsley until season with salt and pepper, to taste.

Serve hot, garnished with Parmesan, chopped parsley, and more chili flakes (optional to taste)

Image of a turkey meatball, veggie and pasta soup.

If you like this Soul-Satisfying Meatball Soup recipe, you can fine more of my favourite soup & chili recipes here.

Meatballs browned in my 11” Hestan ProBond Forged Stainless Steel Nonstick Skillet. The 11” skillet is a workhorse in my kitchen!

Whether you’re looking for a NanoBond, CopperBond or ProBond, now is a great time to add a skillet to your collection! Check out HestanCulinary.com for details!

Browning turkey meatballs in a non-stick Hestan skillet.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Soup, Chili & Curry Tagged With: Italian Wedding Soup, Meatball soup, meatballs, soup, turkey, turkey meatballs, turkey recipes

Leftover Chicken Grain Bowl with Peanut Sauce

September 20, 2020 by zimmysnook

Two colourful chicken grain bowls with peanut sauce, boiled eggs and veggies.

Leftover Canadian Raised chicken NEVER goes to waste in our house! It’s perfect for lunches or to repurpose for a weeknight meal! This tasty grain bowl with peanut sauce, transforms “fridge-finds” into a satisfying (and pretty) dinner!

Ingredients For 2 bowls
  • 2-3 leftover cooked chicken thighs – skin on
  • 1/2 cup uncooked quinoa – cooked to package instructions (or grain of your choice)
  • Selection of fresh or cooked vegetables, herbs and nuts (use what you have available) – I used spicy cabbage slaw, carrots, green onions, jalapeños, cherry tomatoes, edamame, avocado, cilantro and cashews.
  • Hard boiled eggs – halved
  • 1/2 cup + 2 tbsp Peanut sauce
  • 1/2 tbsp olive oil
Preparation

Remove the chicken skin and set aside.

Diced the chicken thighs into bit size pieces.

Heat a small non-stick skillet over medium heat, add the olive oil and heat for 30 seconds. You don’t want the pan to get too hot or you run the risk of burning the skin before it gets crisp.

Toss in the chicken skin in a single layer—you should hear a sizzle when the pieces hit the oil. Pan-fry each piece for about 3 minutes on each side, until golden brown. Use tongs to transfer the crisp chicken skin pieces to a paper towel–lined plate and let them cool briefly. Like bacon, they will crisp even further as they cool. Once cool, break or chop into small pieces.

Add the diced thighs to the hot pan and coat with oil/ fat in the pan, add 2 tbsp peanut sauce, stir to blend in and cook until chicken is warmed through, 1-2 minutes.

Assemble bowl with quinoa, vegetables, cilantro, cashews & eggs around the sides. Add chicken to the middle, sprinkle with crispy skin and serve 1/4 cup of peanut sauce with each bowl.

Pour sauce over bowl, toss to combine an enjoy!

Peanut Sauce

Ingredients:
  • 1/2 cup peanut butter
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons avocado oil 
  • 2 tablespoons lime juice
  • 2-3 tablespoons sambal oelek (add to spice preference)
  • 2 tablespoons honey
  • small piece of fresh ginger, peeled
  • 1 clove of fresh garlic, peeled
  • 1/4 cup of water
Preparation

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Prep Time: 5 mins

Makes: 1 1/2 cups (6 x 1/4 cup servings)

A colourful chicken grain bowl with peanut sauce, boiled eggs and veggies.

This Chicken Grain Bowl recipe was made with the thighs from my Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe that was developed in partnership with Chicken Farmers of Canada. Opinions in this post are my own. 

Filed Under: Chicken & Poultry, Mains Tagged With: chicken, chicken and grain bowl, chicken recipe

Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon

September 19, 2020 by zimmysnook 7 Comments

Large sheet pan with twenty chicken thighs on top of a variety of roasted vegetables.

Making extra chicken to use for the next day’s lunches or dinner is an easy way to take the stress out of weekday meal prep. This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe is one of the easiest ways to make delicious tender chicken, while you go about your routine and let the magic happen on just one pan. The vegetables, rosemary and tarragon add even more amazing flavor to the dish, and the steam helps to create a lovely sauce at the bottom of the pan! Make a pot of rice and serve everything over the rice to sop up the delicious juices!

Ingredients
  • 10 Chicken Thighs – Raised by a Canadian Farmer
  • 2 teaspoons lemon zest
  • 4 tablespoons freshly squeezed lemon juice
  • 4 tablespoons local honey
  • 3 tablespoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 6 sprigs rosemary
  • 6 shallots, halved
  • ½ red onion sliced
  • 10-12 medium carrots (heirloom if available)
  • A handful of cherry tomatoes
  • 1 tablespoon olive oil
  • Salt & pepper
  • 4 sprigs of tarragon – small tender leaves left whole and larger leaves chopped
Preparation

Combine the lemon zest, lemon juice, honey, Dijon mustard, garlic, ½ teaspoon pepper and 1 teaspoon salt. Add the chicken thighs to a resealable bag and pour in the marinade. Seal the bag and massage the chicken with the marinade to coat well. Marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.

Preheat the oven to 425 degrees F. Remove the chicken from the refrigerator 30 minutes before cooking.

Add the carrots, onions, shallots & rosemary, to a sheet pan that just holds everything (not to big as the chicken should sit on top of the vegetables). Drizzle with the oil and season with salt & pepper. Toss well to coat. Spread the vegetables evenly over the bottom of the pan. Place the chicken pieces on top of the vegetables allowing the marinade to drip off into the bag before adding to the pan. Add remaining marinade to a small pot, bring to a boil, turn off and set aside.

A sheet pan of veggies and chicken thighs ready to go into the oven

Bake chicken & vegetables for 25 minutes, then baste with reserved marinade. Add the tomatoes to the sheet pan and return to the oven. Cook for an additional 20 – 25 minutes until chicken is golden brown and cooked to 165 degrees F. Remove from the oven, sprinkle with the tarragon, and allow to rest for 10 minutes before serving with the softened vegetables.

Close up photo of  a sheet pan of chicken thights with rosemary, taragon and veggies.

This Sheet Pan Lemon Honey Chicken with Rosemary & Tarragon recipe was developed in partnership with Chicken Farmers of Canada who uphold quality standards we can trust! Opinions in this post are my own. 

Filed Under: Chicken & Poultry, Mains Tagged With: chicken, chicken recipe, chicken thighs, easy recipe, roasted vegetables, sheet pan meals

Sweet-Heat Grilled Chicken Thighs

July 15, 2020 by zimmysnook 8 Comments

A top down view of a round platter of grilled chicken thighs with a bowl of bbq sauce in the centre. This platter is surrounded by wine glasses, plates, honey and limes.

Sweet-heat grilled chicken thighs.

If you like moist, tender, tangy, sweet and slightly spicy chicken, then this recipe is for you! Perfect for summer entertaining or a delicious meal that the whole family will love! 

I was honoured when Williams Sonoma reached out to see if I’d be interested in participating in their IG Story Cooking Guest Series.

Check it out and let me know your thoughts in the comments below.

INGREDIENTS
  • 9 chicken thighs (bone-in, skin on)

Dry rub

  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper
  • ½ tsp Coriander

BBQ sauce

  • ½ cup BBQ Sauce (your favourite store bought)
  • ½ cup Piri-Piri Sauce (or other flavourful hot sauce)
  • ¼ cup Smoked Honey (or plain honey)
  • 1 tsp fresh Chives, finely chopped
  • 1-2 tsp Long Red Pepper, finely diced (seeds optional)
  • Juice of ½ a lime

For serving

  • Honey
  • Chopped chives
A top down view of the ingredients used in this recipe.
PREPERATION

Preheat grill to 425°F.

Trim the chicken thighs of any excess fat or skin. Pat dry the chicken using paper towels.

In a small bowl/jar, combine all the dry rub ingredients. Sprinkle both sides of the chicken liberally with the dry rub.

Mix the BBQ sauce ingredients well and reserve ½ cup to serve as a dipping sauce.

Place the chicken thighs, skin side up, on the upper rack of your grill and cook (lid closed) until internal temperature of 180°F is reached. Approximately 30-35 minutes.

An image of chicken thighs on the grill with a thermometer showing the tempurature of 181 degrees.

Once the temperature is reached, brush each thigh with the sauce, close the lid, turn off the grill and let the sauce set for 5 minutes. Remove the thighs to a serving platter, lightly tent with foil for 5 minutes.

Glazed chicken thighs on the grill.

Remove foil, drizzle with honey, sprinkle with chives and serve with reserved sauce.

Notes

Thighs are safe to eat at 165°F but more tender at 180°F-185°F.

In addition to this Sweet Heat Grilled Chicken Thigh dish, you can find more of my favourite chicken recipes here.

Filed Under: Chicken & Poultry, Grilling In the Nook, Mains Tagged With: chicken thighs, grilled, rose, sweet heat

Thai Green Curry Chicken

April 20, 2020 by zimmysnook 1 Comment

Top down table image of a pot of Thai green curry chicken, a pot of rice and peas, a pan with flatbread (naan) and two bowls with a mixture of everthing.

This deliciously fragrant Thai Green Curry packs a flavour punch using store bought curry paste, light coconut milk, tender chicken thighs and whatever veggies you have on hand. Served with rice for a quick, easy, soul-satisfying meal. Change it up with Shrimp instead of chicken or keep it light and load it up with just vegetables.

INGREDIENTS
  • 1 x 14oz can light coconut milk  
  • 2 tbsp green curry paste
  • Thumb size piece of fresh ginger – peeled
  • 4-6 skinless boneless/skinless chicken thighs, cut in bite-size chunks
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • ½ cup broccoli
  • ½ cup frozen corn
  • 1 medium sized carrot, matchsticked
  • 1/4 cup frozen peas
  • 1/3 cup chicken stock

Suggested Garnish

  • Basil, cilantro, green onions, lime wedges, red chillies
PREPARATION

In a large saucepan simmer coconut milk, green curry paste & ginger, over medium heat for 5 minutes.

Add chicken, fish sauce, brown sugar, peas, carrots and chicken stock. Simmer for 8 minutes, stirring occasionally. Add broccoli and corn, simmer for 3-4 minutes. Remove ginger before serving.

Serve with jasmine rice with peas and flatbread for dipping.

Garnish with cilantro, green onions, lime wedges and red chillies.

An image of a pot of Thai green curry chicken, a pot of rice and peas, a pan with flatbread (naan) and two bowls with a mixture of everthing.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Thai Green Curry Chicken dish, you can find more of my favourite chicken recipes here.

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Mains, Pantry & Freezer Meals, Soup, Chili & Curry Tagged With: Chicken and rice, chicken dinner, Thai green curry

Moroccan (Inspired) Chicken & Rice

April 16, 2020 by zimmysnook Leave a Comment

Top down image of a Moroccan inspired chicken and rice dish, with one portion on a plate.

As we continue to stay at home, I find myself heading to the pantry and freezer, more than ever, to come up with dinner inspiration. Frozen chicken was a good start and a can of chickpeas, fire roasted tomatoes and chicken stock helped form this Moroccan (Inspired) Chicken & Rice dish. If I had couscous, I may have gone that route, but the brown rice was a great addition to this flavourful and soul-satisfying meal!

Ingredients
  • Moroccan spice blend (recipe below)
  • 6 chicken legs (separated into thighs & drums) or 4 chicken breasts (bone-in)
  • 2 tbsp olive oil
  • 1 large onion chopped
  • 5 cloves garlic minced
  • 1/2 cup dried cranberries (or raisins)
  • 19 oz can of chickpeas (drained and rinsed)
  • 28 oz can of fire roasted diced tomatoes
  • 3 cups chicken broth (no salt added)
  • 1 ½ cup brown rice
  • 4 cups baby spinach (roughly chopped)

Moroccan Spice Blend

  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper

Garnish

  • 2 tbsp chopped parsley
  • 1 tbsp toasted pine nuts
  • 1 tbsp pumpkin seeds
  • 1 tbsp dried cranberries
A variety of pantry ingredients and copper pan with lid ready to start cooking.
Preparation

Preheat oven to 375°F.

Combine all the Moroccan spice blend ingredients together.

Season the chicken with ½ of the Moroccan spice blend (4-5 tsp).

Place the chicken on a wire rack over a sheet pan and baked for 15 minutes.

In a 5 qt Essential Pan or Dutch oven, heat the olive oil over medium heat. Add the onion to the pot and sauté for 3 minutes until onion softens and becomes translucent, add the garlic, and cook for 1 minute. Add the remaining Moroccan spice blend, stir, and cook for 1 minute. Add the rice, stir, and cook for 1 minute, stirring frequently

Add the cranberries, chickpeas, fire roasted tomatoes, chicken broth and stir well. Bring to a boil, then cover with the lid and simmer for 5 minutes. Stir in Spinach, then nestle chicken on top.

Replace lid and move pot to the oven. Cook in the oven for 25 minutes with the lid on, then remove the lid and cook for an additional 25 minutes.

Garnish with parsley, toasted pine nuts, pumpkin seeds and cranberries.

** This dish also freezes well. I gave my parents one portion to eat immediately and one to freeze! Allow it to thaw overnight in the fridge before reheating to temperature on the stove top (add a little extra stock if needed to loosen up the rice mixture).

An image of a Moroccan inspired chicken and rice dish in a large copper pan.

Prep Time: 15 minutes, Cook Time: 65 minutes, Serves: 4-6

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Moroccan (Inspired) Chicken & Rice dish, you can find more of my favourite pantry and freezer recipes here.

Cooked and served in my Hestan Culinary CopperBond 5 qt. Induction Copper Essential

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Mains, Pantry & Freezer Meals Tagged With: chicken, Chicken and rice, comfort food, Moroccan Chicken

Stuffed Peppers in Tomato Sauce – Making do with what you’ve got!

March 23, 2020 by zimmysnook Leave a Comment

Top down view of how these stuffed peppers should be placed in a pan.

If you’re like me, your pantry may not be stocked with everything that you desire at this moment. So, I put together this Stuffed Peppers in Tomato Sauce recipe to encourage you to make do with what you’ve got… experiment, substitute ingredients and just have fun with cooking at home! You will be surprised how good it will be!

Ingredients
  • 6-8 multi-coloured bell peppers (no peppers? try using a hollowed-out squash)
  • 1 large sweet potato (small cubes – roasted)
  • 1 tablespoon extra virgin olive oil
  • 1 lb. ground turkey (or beef, or pork, etc.)
  • ½ cup rice (uncooked) plain or flavoured (I had an open bag of olive oil & roasted garlic flavor)
  • 1 cup orzo pasta (or other small pasta – or substitute an additional ¾ cup uncooked rice)
  • 2 tablespoons extra virgin olive oil
  • 28 oz can diced tomatoes – drained
  • 2 ¾ cups tomato sauce – divided (homemade or store bought – I used a jar of arrabiata sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic (minced)
  • 1 onion (diced)
  • 2 celery stalks (diced)
  • ¾ cup grated parmesan cheese (or mozzarella, asiago, etc.)
  • 2 tablespoons chopped fresh basil (or parsley, cilantro, oregano, etc.) – plus more for garnish
  • salt (to taste)
  • pepper (to taste)
Preparation

Preheat the oven to 400°F.

Toss diced sweet potato cubes with 1 tablespoon of olive oil and season with salt, pepper & paprika (to taste). Spread sweet potato on a baking sheet in an even layer. Roast for 10 minutes then flip and cook for an additional 10-15 minutes until edges are crisp and middle is soft. Set aside to cool.

Cook the rice and orzo (if using), as per the package instructions and set aside to cool.

Lower oven to 350°F.

Drizzle extra-virgin olive oil into a skillet over medium heat and sauté the onions & celery for 2-3 minutes. Add the garlic and sauté 1 minute, then add the ground turkey, ¼ tsp each of salt, pepper & paprika, Italian seasoning and cook until browned. Remove to a paper towel to drain.

In a large bowl, combine meat mixture, cooked rice/pasta, drained diced tomatoes, ¾ cup tomato sauce, ¼ cup parmesan, chopped basil. Mix together and then season with salt and pepper to taste.

Remove the tops, seeds, and membranes of the bell peppers. Arrange peppers in an oven-proof pan or baking dish with the hollowed sides facing up.

Spoon the meat mixture equally into each pepper, well packed. Optional, top the peppers with the pepper lids. Pour remaining 2 cups of tomato sauce around the stuffed peppers (lift peppers to allow sauce to run under).

Cover the pan/dish with a lid/foil and bake for 45-55 minutes (until peppers are beginning to slightly wilt). Remove the lid/foil and spoon a little tomato sauce over each pepper, then sprinkle peppers with remaining ½ cup of cheese. Cook for an additional 15 minutes until cheese is beginning to brown.

Sprinkle with fresh chopped basil and serve.

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

In addition to this Stuffed Peppers in Tomato Sauce recipe, you can find more of my favourite dinner recipes here.

Hestan Culinary Nanobond 5qt Essential Pan
GIVEAWAY ALERT!

During this time when we all will be cooking from home more, Hestan Culinary and I have partnered to give one randomly chosen winner a Nanobond 5qt Essential Pan. The Essential Pan is perfect for whipping up a big batch of chili, soup, curry, paella, pasta, roasting a chicken, braising a roast or baking stuffed peppers in tomato sauce! From our kitchen to your kitchen, from our family to your family and from our home to your home, we are one community in this together! Be well friends! #HestanAtHome

Click here for details on how to enter. Contest closes at 6 pm EDT April 3, 2020

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Filed Under: Chicken & Poultry, Mains, Pantry & Freezer Meals, Salads & Sides

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zimmysnook

Zimmy’s Nook - James Synowicki
Grilled chicken dinner is never a bad idea! How di Grilled chicken dinner is never a bad idea!
How did you spend your Saturday?
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#HestsnPartner #HestanHome #zimmysnook #thefeedfeed #foodandwine #menwithcuisine #dinner #chicken #chickendinner #grilledchicken #piripiri #piripirichicken #eatwell #eat #eatlocal #igfood #tasty #delicious #F52grams #grill #grilled #grilling #bbq #barbecue #barbeque
#SteakNight #DateNight Seared on the grill then ba #SteakNight #DateNight
Seared on the grill then bathed in butter, garlic & thyme.
Happy Friday! 🔥
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#HestanPartner #zimmysnook #HestanCulinary #HestanHome #HestanAtHome #GrillwithHestan #Hestan #HestanOutdoor  #HestanNanoBond #MadeInItaly #HestanKitchen #BestinHestan #WilliamsSonoma #Nordstrom #CrateandBarrel #steak #grill #grilling #bbq #barbecue #barbeque #grilled #meat #meatlover
Arctic char salad with a lemon-mustard-dill vinaig Arctic char salad with a lemon-mustard-dill vinaigrette, was tonight’s dinner.
From the top working clockwise
• charred broccolini olive oil and s&p
• Manda Rosa mandarins
• radishes 
• lemons
• button mushrooms cooked in garlic, butter & soy
• jammy boiled eggs with chilies 
• lemon-mustard-dill vinaigrette
• Rosenburg blue cheese
• sweet cherry tomatoes 
• Chilean Splash potatoes 
The Arctic char was brushed with the vinaigrette and cooked skin side down in the pan for 8 minutes.
Quality ingredients, simply prepared and absolutely delicious! 
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Cooked in my @hestanculinary 12” ProBond nonstick skillet on my @hestanhome range
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The finished “Faux-fried chicken”, served with The finished “Faux-fried chicken”, served with hot sauce, pickles, spicy corn salad & smoked honey. 
The chicken is marinated overnight in buttermilk, hot sauce, thyme, garlic and onions. Then coated in crushed corn flakes, parmesan & thyme and baked at 385°F convection bake for about 45 minutes.
The salad is a mix of corn, jalapeños, red onions, roasted red peppers, & cilantro tossed with apple cider vinegar, hot sauce & oil.
Have a great evening! 
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#HestanPartner @HestanHome #zimmysnook #HestanAtHome #dinner #chicken #fauxfriedchicken  #bakedchicken #chicken #HestanRange #baked #baking #homebaked #HestanKitchen #BestinHestan #feedfeed #menwithcuisine #f52grams #foodandwine #tasty #delicious
A glass of wine, something to nibble on and the #G A glass of wine, something to nibble on and the #GoldenGlobes on TV.
We thought it would be fun to watch an award show... then we realized we  haven’t seen any of the movies and only a couple of the TV shows. Guess we’ll just eat and drink like it’s any other night! 🤷🏼‍♂️🤷🏻‍♀️🥂
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#zimmysnook #cheeseboard #charcuterieboard #grazingboard #brie #wineandcheese #wine #cheese #parmesan #octopus #spicy #cheddar #grapes #rosé #farmfresh #farmtotable #eatlocal #eatwell #eatfresh #eathealthy
Beautiful day, called for a for fun, easy and deli Beautiful day, called for a for fun, easy and delicious platter of burgers, toppings, fresh guacamole & chips.
Cheese or no cheese?
Smoked cheddar or provolone?
Onions? Pickles? 
Seriously, what do you like on your burger?
** Sorry, Elaine suggested that I acknowledge that these were turkey burgers... feel free to adjust your toppings accordingly! 😀 **
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #burger #burgers #guacamoleandchips #guacamole #turkeyburgers #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime #eatlocal #eathealthy #eatwell #eatfresh
Grilled lamb lollipops served over mixed vegetable Grilled lamb lollipops served over mixed vegetable rice.
The lamb was marinated in chimichurri and frozen last week, the rice was seasoned with a little Spanish paprika and Turmeric, then everything was finished with pomegranate arils.
Served with more chimichurri, grilled lemons (to squeeze over everything) and a nice Cabernet.
Have a wonderful weekend my friends
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #lamb #lambchops #rice #chimichurri #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoor #perfectforyourpatio #outdoorcooking #markyourmark #backyardgoals #gasgrill #grilltime #meatlover #cookniche
Grilled chimichurri spatchcock chicken, charred br Grilled chimichurri spatchcock chicken, charred broccolini, grilled peppers and stuffed peppers with mashed potatoes, hot cacciatore salami, jalapeños & 4 year old cheddar cheese.
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #chicken #spatchcockchicken #peppers #grilledpeppers #stuffedpeppers #mashedpotatoes #spicy #broccolini #chimichurri #cilantro #grill #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backusrdgoals #gasgrill #grilltime #cookniche
Chicken tikka masala. I asked one of my sons & his Chicken tikka masala.
I asked one of my sons & his GF if they wanted me to make them anything... and chicken tikka masala was the request.
Marinated the chicken thighs in yogurt, spices, ginger & garlic for 20 hours before grilling them.
Made the sauce of onions, garlic, ginger, long chilies, garam masala, Kashmiri red chili powder, hot paprika, fresh Methi leaves, tomatoes & cream, then added the chicken in to finish cooking.
Served over basmati rice, topped with fresh cilantro, alongside naan.
I gave my son a sample when he picked it up and he was pretty excited! 
Good to see him for a few minutes tonight! ❤️
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#HestanPartner #zimmysnook #HestanAtHome #HestanNanoBond #HestanCulinary #MadeInItaly #HestanKitchen #BestinHestan #WilliamsSonoma #Nordstrom #CrateandBarrel #F52grams #eatwell #cookware #feedfeed #menwithcuisine #foodandwine #dinner #chicken #chickentikkamasala #tikkamasala #tasty #delicious #indianfood
A skillet of honey-harissa-garlic-lime-cilantro sh A skillet of honey-harissa-garlic-lime-cilantro shrimp is a perfect weeknight meal!
Make lettuce wraps with carrots, celery, cucumbers, jalapeños, cilantro & shrimp, or mix the shrimp into a pot of rice, or simply top a salad with the shrimp! 
What would you do with a pan full of delicious shrimp?
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Carved turkey ready to be packed up for porch deli Carved turkey ready to be packed up for porch deliveries (parents, mother-in-law, aunt). 
Turkey was dry brined and cooked on the grill (see last night’s post). 
Hope you all had a great day!
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #turkeydinner #grilledturkey #grill #grilled #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime #wintergrilling #grillingseason #grilltime
Grilling a turkey, as flakes of snow fall, on this Grilling a turkey, as flakes of snow fall, on this gorgeous February day! ❄️🔥💧 #FlamesBeatSnow
We love turkey year round and thought this a perfect opportunity to make a meal to share with my parents, mother-in-law and aunt. 
Carving and porch delivery tomorrow.
Have a great weekend my friends! 🍷
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#HestanPartner #zimmysnook #GrillwithHestan #Hestan #HestanOutdoor #HestanHome #dinner #turkeydinner #grilledturkey #grill #grilled #grilling #bbq #barbecue #barbeque #bestinclass #backyard #outdoorcooking #backyardgoals #gasgrill #grilltime #wintergrilling #grillingseason #grilltime
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