A Nerd Cooks

... and bakes and mixes the occasional cocktail!

Chicken

Greek Chicken Quinoa Bowls

by Leave a Comment

Greek chicken quinoa bowls are delicious, full of flavor, and (bonus) very convenient for meal prepping!

Whip this recipe for Greek Chicken Quinoa Bowls up and you’ll have lunches prepared for nearly every day of the work week!

FYI – this post contains affiliate links

A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

Meal prep makes your week soo much easier

I’ll be the first to admit that I’m not always the best about meal planning or prepping. But when I actually do it, it makes my weeks so much easier. Even though I love to cook, I’m pretty much always a fan about having to think less about things.

These bowls are ideal for meal prep. Make everything on a Sunday, divvy everything up in 4 equal portions into containers, and boom: you have lunches for nearly every day of the week. 

Don’t like some ingredients? Change ’em up!

It’s really easy to make these bowls your own. Say you don’t like feta. These bowls would be really good topped with some hummus or tzatziki sauce.

Not super into chicken? Top these bowls with your protein of choice.

Dislike olives? (first of all, how dare you) Feel free to omit them. You get the idea.

A bowl full of quinoa, shredded chicken, kalamata olives, cucumber, roasted tomatoes, and feta sauce

This recipe is adapted from one that I found on thekitchn.com.

Greek Chicken Quinoa Bowls

Greek Chicken Quinoa Bowls

Yield: 4 bowls
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

Roasted cherry tomatoes

  • 1 pint cherry tomatoes, halved
  • 1 tbs olive oil
  • kosher salt and black pepper, to taste

Shredded chicken

  • 3 boneless skinless chicken breasts
  • 1 tbs olive oil
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tsp oregano
  • kosher salt and black pepper, to taste

Quinoa

  • 1 cup quinoa
  • 2 cups water or chicken broth
  • kosher salt, to taste

Feta dressing

  • 4 oz feta cheese
  • 2 tbs olive oil
  • 1 tbs water, plus more if needed
  • 1/2 to 1 lemon, juiced
  • kosher salt, to taste

Everything else

  • 1/2 English cucumber, chopped
  • 1/2 cup kalamata olives, chopped

Instructions

To make the roasted cherry tomatoes

  1. Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
  2. Spread the halved cherry tomatoes on the prepared baking sheet.
  3. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  4. Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

  1. Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
  2. In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
  3. Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
  4. Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

  1. Place the quinoa, water, and salt in a saucepan. Bring to a boil.
  2. Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
  3. Fluff the quinoa with a fork.

To make the feta dressing

  1. Blitz all ingredients in a food processor or blender.
  2. Process until smooth.

To assemble the bowls

  1. Divide all ingredients into 4 equal parts and combine in 4 bowls.
© Lauren Pacek
Cuisine: Greek / Category: All Recipes

Really into Greek/Mediterranean flavors like I am? Check out these recipes:

What equipment will I need to make this recipe?

Pressure Cooker Chicken Ropa Vieja

by Leave a Comment

This Chicken Ropa Vieja is so great for so many reasons. It’s super flavorful without being fussy in any way. It’s super versatile, too: serve it on its own, over rice, in a taco, and so on. The last option is a little less traditional, given that Ropa Vieja is a Cuban dish, but ¯\_(ツ)_/¯

It also comes together really quickly thanks to it being prepared in an electric pressure cooker. And since the weather is already too hot here in North Carolina, being able to whip this up in a pressure cooker is a double blessing in that you don’t have to worry about heating up your kitchen.

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

This is quickly becoming a favorite in my house. It’s up there with my Three Ingredient Slow Cooker Taco Chicken, Slow Cooker Buffalo Chicken, and Pressure Cooker Carnitas. And that’s saying something, because I make and enjoy those three dishes a lot.

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

Fun fact: “ropa vieja” translates to “old clothes”! The dish gets its name because the shredded meat (usually beef, but in this case, chicken) resembles torn, old clothes. The more you know…

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

This recipe is adapted from one found on Budget Bytes.

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks
Print
Pressure Cooker Chicken Ropa Vieja
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Course: Main Course
Cuisine: Cuban
Servings: 6 servings
Ingredients
  • 4 cloves garlic, minced
  • 1 medium yellow onion, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 2 lbs boneless, skinless chicken breasts
  • 1/2 tbs oregano
  • 1/8 tsp red pepper flakes
  • black pepper, to taste
  • 15 oz. can of diced tomatoes
  • 3 tbs tomato paste
  • kosher salt, to taste
Instructions

  1. Mince the garlic and set it aside.

  2. Slice the onion into half-moons and cut the bell peppers into strips. Set aside.

  3. Place the chicken breasts in an electric pressure cooker. Top with the garlic, spices, and sliced onions and peppers.

  4. Add the can of tomatoes (with juices) and tomato paste.

  5. Place the lid on the pressure cooker and lock it. Cook for 25 minutes on high pressure. Allow the pressure to release naturally.

  6. Shred the chicken with two forks. Salt to taste.

  7. Serve the ropa vieja in a bowl, over rice*, in tacos, etc.

Recipe Notes

Notes: This ropa vieja is great served over my Cilantro Lime Rice!

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

Pressure Cooker Chicken Ropa Vieja | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken

by 12 Comments

This Slow Cooker Taco Chicken is super easy and delicious. Just throw three ingredients into the slow cooker and walk away. Shred the chicken and enjoy it in a variety of ways!

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

This is another one of those dishes that I’ve made countless times, but have never taken the time to photograph. Usually we just dig in to dinner, and by the time I remember to take a picture, the natural light isn’t very good anymore or the sun has set completely.

We make this taco chicken at least once a month. It’s versatile (use it in tacos, burritos, etc.), requires almost no effort to prepare, and makes a lot of food. As a result, we get to enjoy leftovers at least once during the week. For me, this just adds to this chicken’s appeal.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks
Print
Three Ingredient Slow Cooker Taco Chicken
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
 
Course: Main Course
Cuisine: American, Mexican
Author: laurenpacek
Ingredients
  • 4 chicken breasts, boneless and skinless
  • 15.5 oz jar of salsa
  • 1 oz packet taco seasoning
Instructions

  1. Place all ingredients in a 4 quart slow cooker. Cook on high for 4 hours or on low for 6 hours. 

  2. Using two forks, shred the chicken.

Recipe Notes

Note: I usually use mild salsa, but feel free to go as spicy or as mild as you like.

Just like the Pressure Cooker Carnitas that I shared last week, this shredded chicken is pretty versatile. Eat it in tacos, quesadillas, burritos, or alongside/atop some Cilantro Lime Rice. Do you! Do what feels right.

If you’re looking for something a little spicier, but just as easy to throw together, take a look at this Slow Cooker Buffalo Chicken. Super easy to make, and can also be used in a number of ways.

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

 

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks

Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooksimg class=”alignnone size-full wp-image-8234″ src=”https://anerdcooks.files.wordpress.com/2017/03/slow_cooker_taco_chicken_longpin.gif” alt=”Three Ingredient Slow Cooker Taco Chicken | A Nerd Cooks” width=”367″ height=”1008″ />

PF Chang’s Chicken Lettuce Wraps

by 7 Comments

These chicken lettuce wraps are easy and fast to whip up and taste just like the ones from PF Chang’s!

You’ve had PF Chang’s Chicken Lettuce Wraps, right? I mean, it’s basically mandatory to order them as an appetizer when going to PF Chang’s. Or at least it should be.

They’re savory thanks to chicken, soy and hoisin sauces, and have a bit of a textural bite thanks to water chestnuts and tender-crisp lettuce.

P.F. Chang's Chicken Lettuce Wraps | A Nerd Cooks

Who doesn’t love a good copycat recipe?

In my opinion, nothing is better than being able to eat delicious restaurant-quality food in the comfort of your own home. On the couch. In your sweat pants. While snuggling with your dog. Is that just me? Maybe?

But really, let’s face it. The PF Chang’s chicken lettuce wraps are dang addictive. As luck would have it: It turns out that you can make them at home very easily. They come together quickly, too!

What to expect from these lettuce wraps:

These chicken lettuce wraps are savory, with a bit of crunch. The quickness with which you can throw these together makes them perfect for a light weeknight dinner.

Plus, something about eating food out of a lettuce leaf makes me feel like I’m being healthy. Anyone else feel that way?

P.F. Chang's Chicken Lettuce Wraps | A Nerd Cooks

This recipe comes from the blog Damn Delicious.

4 from 1 vote
P.F. Chang's Chicken Lettuce Wraps | A Nerd Cooks
Print
P.F. Chang's Chicken Lettuce Wraps
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: American, Chinese
Ingredients
  • 1 tbs olive oil
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 tbs freshly grated ginger
  • 8 oz. water chestnuts, minced
  • 2 green onions, thinly sliced
  • kosher salt and black pepper, to taste
  • 1 head butter lettuce
Instructions
  1. Heat the olive oil in a heavy bottomed saucepan over medium heat. Add the chicken and cook until browned, crumbling as it cooks. Drain excess fat.
  2. Add the garlic, onions, hoisin sauce, soy sauce, rice wine vinegar, and ginger. Cook until the onions are translucent.
  3. Stir in the water chestnuts and green onions and cook for 1-2 minutes more. Taste and season with salt and pepper to taste.
  4. Spoon a bit of the chicken mixture into each leaf of butter lettuce, using the lettuce like you would a soft taco shell.

In search of other easy weeknight-friendly dinners?

P.F. Chang's Chicken Lettuce Wraps | A Nerd Cooks

P.F. Chang's Chicken Lettuce Wraps | A Nerd Cooks

Chicken Tikka Masala Soup

by 11 Comments

This Chicken Tikka Masala Soup is a big, warm, flavorful, slightly spicy bowl of Indian food goodness. Even though the weather is starting to warm up, don’t pass up a chance to enjoy this soup.

Chicken Tikka Masala Soup | A Nerd Cooks

Yes, yes I know that I say this every time I post something that is even vaguely resembles Indian food, but seriously: Indian food is one of my weaknesses.  Most recently, I shared some seriously delicious Butter Chicken. Before that there have been a couple of chickpea curries (here and here) and Chicken Curry that my husband loves so dearly. And of course, there is Chicken Tikka Masala.

When I came across this recipe, I was really intrigued. Chicken Tikka Masala is my go-to order, and soup is one of my favorite things on the planet. Now, I know that combining two things that are great on their own doesn’t necessarily produce even greater results (think nacho cheese + rocky road ice cream = blech)… but this seemed like a pretty good bet.

In this case, Chicken Tikka Masala + soup = a very, very good thing. I served this with some warm pieces of naan for dipping and sopping up every bit of this soup.

Chicken Tikka Masala Soup | A Nerd Cooks

This recipe was adapted from The Modern Proper

Chicken Tikka Masala Soup | A Nerd Cooks
Print
Chicken Tikka Masala Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course, Soup
Cuisine: Indian
Ingredients
  • 2 tbs olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp cayenne pepper
  • 1 tbs garam masala
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 2 tbs tomato paste
  • 2 cups chicken broth
  • 28 oz. can crushed tomatoes
  • 14 oz. can coconut milk
  • 2 lbs chicken breasts, cooked and shredded
  • 1-2 tsp kosher salt
Instructions
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Sauté the onion and garlic until the onions are translucent, about 5 minutes. Add the spices and sauté for a few more minutes. Add the tomato paste and stir to coat the onions and garlic.
  2. Add the chicken broth, crushed tomatoes, and coconut milk to the pot. Simmer for 30 minutes.
  3. Use an immersion blender (or blend in a regular blender, in batches) until smooth. Add the cooked chicken and simmer until warmed through. Add salt to taste.

 

Chicken Tikka Masala Soup | A Nerd Cooks

Chicken Tikka Masala Soup | A Nerd Cooks

Chicken Tikka Masala Soup | A Nerd Cooks

Butter Chicken

by 7 Comments

This Butter Chicken is delicious, fast, and easy. What’s better than Indian food? Few things, in my opinion. But how about Indian food that doesn’t require you to put on real pants?

Butter Chicken | A Nerd Cooks

Okay so you could also have food delivered. Yes, I know that. But there’s something pretty satisfying about whipping up your own delicious meal.

Also, some of us don’t have Indian places in our area that deliver. (not salty about that at all… /s)

Butter Chicken | A Nerd Cooks

I made this over the weekend, and both my husband and I loved it.  It will definitely be making a regular appearance in my recipe rotation.

I found this recipe on 40 Aprons, and couldn’t resist.

Butter Chicken | A Nerd Cooks
Print
Butter Chicken
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Ingredients
  • 3 tbs olive oil, coconut oil, or ghee, divided
  • 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/4 cup butter or ghee
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 2 tsp ground coriander
  • 1 tbs fresh ginger, minced
  • 1/4 tsp chili powder
  • 1 cinnamon stick
  • 6 cardamom pods, cracked with the flat side of a knife
  • 15 oz. can tomato sauce
  • 1 1/2 tbs sugar, honey, maple syrup, or coconut sugar
  • 1/3 cup full fat plain yogurt
  • 3/4 cup heavy cream
  • 1 tbs lemon juice
  • kosher salt, to taste
  • fresh cilantro, chopped
  • basmati rice, for serving
  • naan, for serving
Instructions

  1. Heat a large skillet over medium heat with 1 tbs of oil/butter//ghee. Add half the chicken and cook until browned all over, but not necessarily cooked the whole way through. Remove and set aside. Add another tbs of oil/ghee and the rest of the chicken. Brown the rest of the chicken, remove it, and set it aside.

  2. Turn the heat down to medium-low. Add the remaining oil/butter/ghee to the skillet and melt. Add the garam masala, paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and cook for 1 minute. Add the chicken back into the skillet and stir it around to coat it in spices.

  3. Add the tomato sauce and sweetener. and simmer for 15 minutes. Stir occasionally.

  4. Add the yogurt, heavy cream, and lemon juice. Simmer for 5 more minutes, or until the sauce is thickened and the chicken is cooked through entirely. Add salt to taste and garnish with chopped cilantro.

  5. Serve with warm basmati rice and naan.
Butter Chicken | A Nerd Cooks Butter Chicken | A Nerd Cooks

Slow Cooker Buffalo Chicken

by 10 Comments

This Slow Cooker Buffalo Chicken is one of those recipes that I make again and again, never tiring of it.

Slow Cooker Buffalo Chicken | A Nerd Cooks

Sean loves it, too. And for good reason: It’s spicy and delicious! This buffalo chicken is also super versatile. We typically eat it in taco form, although we’ve also been known to put it on top of a baked potato. Top either the taco or baked potato with some sharp cheddar cheese and a drizzle of Ranch dressing and you’re in business. Don’t rule out a little avocado, either.

Not that you needed yet another reason to make this… but I’m going to give you another one. It’s incredibly easy to make! Just toss a few chicken breasts into a slow cooker, add some sauce, and walk away! Once they have cooked, you just need to shred the chicken. It couldn’t be easier.

Slow Cooker Buffalo Chicken | A Nerd Cooks

Note: Text from this post was updated on 4/4/2018.

If you’re looking for more buffalo chicken deliciousness, make sure to pop on over to check out my Buffalo Chicken Dip!

Slow Cooker Buffalo Chicken | A Nerd Cooks
Print
Slow Cooker Buffalo Chicken
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
 
Course: Main Course
Cuisine: American
Author: laurenpacek
Ingredients
For the chicken
  • 4 chicken breasts
  • salt and pepper, to taste
  • 12 oz. hot sauce
  • 1/4 cup yellow mustard
  • 1 oz Ranch seasoning (1 packet)
  • 2 tbs butter
Optional toppings and accompaniments
  • shredded cheddar cheese
  • Ranch dressing
  • taco shells or tortillas
  • baked potatoes
Instructions

  1. Place the chicken breasts in a 4 quart slow cooker. Salt and pepper the chicken.

  2. In a medium bowl, combine the hot sauce, mustard, and Ranch seasoning. Pour it over the chicken.

  3. Set the slow cooker to high, and cook for 4 hours.

  4. After 4 hours, remove the chicken to a plate and shred it. Add the butter to the crock pot and stir so that it melts into the sauce. Add the chicken to the crock pot again and stir to coat with the sauce.

  5. Serve immediately or let the shredded chicken hang out in the crock pot on low for another hour.

Recipe Notes

Note: We like to eat our Buffalo Chicken taco-style. But you do you. Eat it however feels right. It's great on a baked potato, or on its own as well. However you choose to eat it, let me recommend a little drizzle of Ranch dressing to temper the heat.

Slow Cooker Buffalo Chicken | A Nerd Cooks

 

Slow Cooker Buffalo Chicken | A Nerd Cooks Slow Cooker Buffalo Chicken | A Nerd Cooks
Slow Cooker Buffalo Chicken | A Nerd Cooks

Chicken Curry

by 6 Comments

Though not super authentic, this chicken curry recipe is delicious. Make it with plain Greek yogurt if you want to cut a few calories. Or go with heavy cream if you’re looking for something more decadent.

Chicken Curry | A Nerd Cooks

Fortunately, Sean shares my love of Indian takeout. While I love chicken tikka masala, he always opts for chicken curry. He’s been asking me to try to recreate it at home for some time now, and I finally succumbed.

While this recipe isn’t identical to the one that we would get from our local Indian restaurant back in Baltimore, it’s still pretty delicious. On top of that, it’s super simple to make.

Fair warning: it’s not exactly friendly to the waistline. Sorry, guys.

This recipe is adapted from one I found on the blog I Will Not Eat Oysters.  It’s one of my new favorite blogs; her recipes are delicious and the photos are beautiful.

Chicken Curry | A Nerd Cooks
Print
Chicken Curry
Course: Main Course
Cuisine: American, Indian
Servings: 6 servings
Ingredients
  • 4 boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 tbs yellow curry powder
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp pepper
  • 1/2 tsp cinnamon
  • 1 tbs vegetable oil
  • 1 1/2 cups heavy cream OR 16 oz plain Greek yogurt
  • rice and naan, for serving
Instructions

  1. In a large bowl or zip top bag, toss the chicken around in the curry powder, salt, pepper, and cinnamon until completely coated.

  2. Put the vegetable oil in a large skillet and heat over medium-high heat. Add the chicken and cook until all sides are browned.

  3. Add the heavy cream or yogurt and stir. Turn the heat to medium-low, cover the skillet partially, and simmer for 15 minutes or so. The chicken will finish cooking through and the sauce will thicken.

  4. Serve the chicken and sauce with rice and naan.

 

Chicken Curry | A Nerd Cooks

 

Chicken Curry | A Nerd Cooks

Chicken Tikka Masala

by 8 Comments

For me, it doesn’t get much better than Chicken Tikka Masala. It’s indulgent, delicious, and comforting. This recipe produces a dish that is pretty dang close to what you’d get in a restaurant!

Chicken Tikka Masala | A Nerd Cooks

I talked about my affinity for Chinese food takeout in my post about Crockpot Honey Sesame Chicken. And that is still true. I like it more than I probably should. However, my love of Chinese takeout is eclipsed only by my love of Indian food (and maybe sushi…). But seriously, I am unable to say no to Indian food.

Since moving out to the suburbs, we have yet to find an Indian restaurant in our area that will satisfy my cravings. Rather than, you know, being patient or having self control, I took matters into my own hands.

Chicken Tikka Masala | A Nerd Cooks

I found this recipe via Bon Appétit, and made a few modifications.

Chicken Tikka Masala | A Nerd Cooks
Print
Chicken Tikka Masala
Prep Time
20 mins
Cook Time
1 hr 20 mins
Marinating
6 hrs
Total Time
7 hrs 40 mins
 
Servings: 6 servings
Ingredients
  • 4 tsp ground turmeric
  • 2 tsp garam masala
  • 3 tsp ground cumin
  • 6 garlic cloves, finely grated
  • 4 tbs peeled ginger, finely grated
  • 1 1/2 cups whole milk yogurt
  • 1 tbs kosher salt
  • 2 lbs boneless skinless chicken breasts
  • 3 tbs olive oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 1/2 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 1 1/4 cups heavy cream
  • 3 tsp curry powder
  • kosher salt, to taste
  • rice and naan, for serving
Instructions

  1. Combine the turmeric, garam masala, and cumin in a small bowl.  

  2. Add half of the spice mixture, along with the garlic, ginger, yogurt, and salt, to a medium-sized bowl. Stir to combine. Cover the remaining half of the spice mixture and set aside.

  3. Add the chicken breasts to the bowl, making sure that it is completely coated in the yogurt and spice mixture. Cover and chill for 4-6 hours. 

  4. Heat the olive oil in a large, heavy pot over medium heat. Add the sliced onion, tomato paste, cardamom, and red pepper flakes. Cook, stirring often, until the onion begins to soften and the tomato paste has darkened (~5 minutes). Add the remaining half of the spice mixture, stir to combine, and cook for another 4-5 minutes.

  5. Add the crushed tomatoes; bring everything to a boil then reduce the heat and simmer. Stir often, scraping up the brown bits on the bottom of the pot, until the sauce starts to thicken (~8-10 minutes).

  6. Add the cream and curry powder. Simmer, stirring occasionally, until the sauce thickens a bit (~30 minutes).

  7. While the sauce is cooking, preheat the broiler to high. Line a rimmed baking sheet with foil, and top that foil with a wire rack (like the one you'd use for cooling your cookies). Arrange the marinated chicken breasts on top of the rack. Broil for 10 minutes, or until black spots start to form on the chicken.

  8. Cut the chicken into bite-sized pieces. After the sauce has been simmering for about 30 minutes, add chicken to the sauce and simmer, stirring occasionally, until the chicken is cooked through (~15 additional minutes). Add salt to taste.

  9. Serve over rice, with naan on the side.

Want more curry-filled goodness? How about this Chicken Curry or Chicken Tikka Masala Soup?

Chicken Tikka Masala | A Nerd Cooks

 

Chicken Tikka Masala | A Nerd Cooks Chicken Tikka Masala | A Nerd Cooks

Crockpot Honey Sesame Chicken

by 2 Comments

I have a serious weak spot for Chinese takeout.  Like, I shouldn’t be trusted to be in a room alone with it.  I would also order it a lot more if Sean wasn’t (very rightly) the voice of reason.  In an effort to save some money, and still enjoy takeout-esque goodness, I decided to try and make some at home.  This dish is super easy to make (God bless the inventor of the Crockpot) and yields delicious results.

crock-pot_honey_sesame_chicken

This recipe comes from the blog Table for Two.

You’ll need:

  • 1-1.5 lbs boneless skinless chicken thighs
  • salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tbs vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/4 tsp red pepper flakes
  • 1-2 tbs cornstarch
  • 1/4 cup water
  • sesame seeds
  • green onions, sliced thinly
  • white rice, for serving (optional)

Place the chicken thighs in the insert of a crock pot.  Season with salt and pepper.

In a small bowl, whisk together the honey, soy sauce, ketchup, vegetable oil, garlic, onion, and red pepper flakes.  Pour this mixture over the chicken.  Cook on low heat for 3-4 hours, or on high for 1.5 to 2.5 hours.

Once the chicken is cooked, remove the chicken from the crock pot and cut into chunks.  While the chicken is out of the crock pot, whisk the cornstarch and water together, and add it to the sauce.  Put the chicken back in.

Serve the chicken and sauce over rice, topped with some sesame seeds and green onions.  Enjoy! =)