chicken

Soups

Poblano Soup with Shredded Chicken + Lime

Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com
Potluck at Midnight Farm Cookbook | www.hungryinlove.com
Green Vegetables | www.hungryinlove.com

After college I did a summer internship at Cape Cod Life magazine. It was a pretty sweet gig. I got to zip around the Cape interviewing B&B proprietors, give my two cents on the annual 'best of' issue, and even sit in my own little office with a window. 

But the best perk of all were the cookbooks. My stint coincided with the magazine moving to new offices across town. Like any move, there was years worth of clutter to contend with. Except this wasn't you're ordinary junk. The magazine received a steady stream of books from authors and publishers all clamoring for a few favorable words in print. These hopefuls accumulated in little stacks all around the office. Everywhere you turned, books, books, books. When moving week rolled around we were green-lighted to 'take what you like'. That day just about made up for the internship being unpaid. Among the bounty I took home was a cookbook called Potluck at Midnight Farm. The recipes are nice but the real draw is that it's a book about fabulous parties in even more fabulous settings on Martha's Vineyard. Farms, beaches, bluffs! The author is friends with Carly Simon so as an added bonus there are pictures of Carly being gorgeous scattered throughout. It's almost like you're friends with her too!

This soup is not in that cookbook, but its inspiration is. The 'arroz verde' (pg. 68) is loaded with poblanos, cilantro, scallions, zuchinni and other green goodness. The combo felt appropriate for a summertime soup.

Poblano Soup Prep | www.hungryinlove.com
Roasted + Peeled Poblanos | www.hungryinlove.com
Poblano Soup Prep | www.hungryinlove.com
Poblano Soup with Shredded Chicken + Lime | www.hungryinlove.com

 

Ingredients

  • 2 Tbs. olive oil
  • 4 scallions, chopped (separate white and light green parts from the dark green tops; reserve latter for garnish)
  • 2 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1 zucchini, diced
  • 1.5 lbs. poblano peppers, roasted, peeled, seeded and diced (see here for instructions on roasting and peeling peppers)
  • 1/2 tsp. kosher salt
  • 1 Tbs. lime zest
  • 1 Parmesan rind
  • 8 cups chicken stock
  • 1 cup chickpeas
  • 2 cups shredded chicken
  • 1 head romaine lettuce, sliced into thin strips
  • 4 Tbs. chopped cilantro
  • 2 Tbs. chopped dill
  • 2 Tbs. lime juice
  • Diced avocado + radish (for garnish)

Prep

  • In a large dutch oven or saucepan heat olive oil over medium heat
  • Saute scallions (white and light green parts) and celery for 2 minutes
  • Add zucchini, garlic, and poblanos and cook for 3-4 minutes, stirring frequently; season vegetables with 1/2 tsp. salt
  • Add chicken stock, lime zest, chickpeas, and Parmesan rind; bring to a boil then reduce to a simmer; cook uncovered for 30 minutes
  • When ready to serve add chicken, romaine, cilantro, dill, lime juice, and dark green parts of your scallions; cook for 2-3 minutes until chicken is warmed and lettuce has wilted
  • Serve garnished with diced avocado and radishes

Meats

Roast Chicken with Oranges + Olives

Roast Chicken with Oranges + Olives | www.hungryinlove.com

I think these drumsticks were originally destined for some never-realized Buffalo concoction on Super Bowl weekend. Ever since they've been hanging in the freezer just wishing and hoping and thinking and praying for a wintry-mix Sunday to make their escape. This is an improvement over anything Frank's ReHot could have delivered, wouldn't you agree?

Back up. Did I say the Super Bowl? The one in January? Yup, that's right. The fact that I've been hanging on to this chicken for two months is a good indication of how often I cook meat. It's not that I don't like meat. Quite the contrary - this reformed vegetarian loves it! I'm just not very well versed in cooking it at home. And since we don't have room for a grill in our teeny corner of Cambridge I'm further dis-incentivized. But I'm only 30; there's time to change old habits. And this is a good place to start.

Chicken with Oranges + Olives | www.hungryinlove.com
Sliced Oranges | www.hungryinlove.com
Honey | www.hungryinlove.com
Castelvetrano Olives | www.hungryinlove.com
Roast Chicken with Oranges + Olives | www.hungryinlove.com

Roast Chicken with Oranges + Olives

Serves 4-6
  • 3 lbs. bone-in, skin-on chicken pieces (I used all drumsticks, but you could use thighs, legs, or a combo)
  • 4 oranges, 2 sliced into half-inch rounds and 2 juiced, about 3/4-1 cup (I used a combo of Navel and Blood oranges)
  • 2 Tbs. honey
  • 4 cloves garlic, peeled
  • 1 1/2 cup dry white wine
  • 1 cup Castelvetrano olives (I like Castelvetranos because they're sweeter and less briny than other varieties though I'm sure other varieties could be successfully substituted. I used whole olives as opposed to pitted as the pitted sometimes have a chemically taste to me. But pitted can certainly be used)
  • Salt and Pepper

Prep

  • Preheat oven to 400 degrees
  • Pat chicken dry and arrange in large baking dish in a single layer; season generously with salt and pepper
  • Slice two oranges into 1/2 inch thick rounds and nestle in and around chicken
  • Peel garlic cloves and place in baking dish whole
  • Whisk honey into orange juice
  • Pour orange juice and honey mixture and wine all around chicken
  • Bake for 1 hour and 15 minutes, or until meat is opaque and juice runs clear when cut (as opposed to pink)
  • Serve chicken over rice, quinoa, couscous or other cooked grain with pan sauce ladled on top