Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts

Tuesday, March 21, 2017

Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh

LESLIE: One pleasure in writing the Spice Shop Mysteries is discovering new-to-me spices and blends. Harissa is a North African blend that Amanda Bevill, owner of World Spice Merchants in Seattle and co-author of World Spice at Home, compares to American chili powder, but with more complexity and depth of flavor. Her blend combines caraway, coriander, and cumin seeds, which are toasted and mixed with guajillo chile flakes, garlic, smoked paprika, Hungarian (or sweet) paprika, pequin chiles, and ground cinnamon. Much easier to buy a small jar!

We find harissa to brim with flavor, not heat. The smoky touch from the paprika gives it a dark, earthy flavor, accented by the chiles and cinnamon. To my mouth, it’s more reminiscent of mole than of chili powder, with an almost chocolate-y depth. In this recipe, the honey adds a lovely sweetness that complements the other flavors without overwhelming them.

Harissa is also available as a paste; if you use a paste in this recipe, substitute it for the powder but start with a smaller amount of olive oil and thin to a workable texture.

This is also not your usual mint and tomato accented tabbouleh. The bulgur and garbanzo beans or chickpeas are a great combination. We used red bulgur because we had it, but any variety will do. It takes about twenty minutes to cook, so start it and let it cook while you make the sauce and grill the chicken.

Harissa is also great to spice up nuts. Combine 2 tablespoons of harissa powder and a tablespoon of kosher salt. Stir into a pound of raw almonds and cashews. Spread on a baking sheet and roast at 375 degrees for 8-10 minutes, stirring once to cook the nuts evenly. Place the baking sheet on a rack; the nuts will continue to brown slightly as they cool.

Harissa Grilled Chicken Kabobs with Garbanzo Bean Tabbouleh 

1 cup (dry) bulgur wheat, cooked
1/4 cup (4 tablespoons) harissa powder
2 tablespoons olive oil
2 tablespoons honey
1-1/4 pounds skinless, boneless chicken breasts
1-15 ounce can garbanzo beans or chickpeas, drained and rinsed.
½ to 3/4 cup chopped fresh parsley
1 teaspoon lemon juice
½ teaspoon kosher salt

Heat your grill.

Cook the bulgur wheat following package directions.

While the bulgur is cooking, mix the harissa powder with the olive oil and honey in a small bowl to make a paste.

Cut the chicken into long strips and thread on skewers. Brush with half the harissa paste. Grill 6-10 minutes, turning once, until cooked through.

Mix the bulgur with the garbanzo beans. Stir in the parsley, lemon juice, and salt.

Place the tabbouleh in a shallow serving bowl. Remove the chicken from the skewers and place the strips on the tabbouleh. Drizzle with reserved harissa.

Serves four.

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?

Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, March 14, 2017

St. Patrick's Day Giveaway + Guinness Glazed Chicken from Cleo Coyle #StPatricksDay

St. Patrick's Day is almost here, and Marc and I are looking forward to the annual celebration here in New York City, a day when everyone is a little bit Irish! 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Now we know many of you don't like beer, let alone dark beers like Guinness stout, but we can assure you of this. You don’t have to be a fan of drinking Guinness to appreciate eating it. The rich, dark, and roasted flavor, along with the (yes) low alcohol content, make it a wonderful ingredient to cook with, especially in this recipe. 

Guinness stout adds complexity and moisture to many dishes, including this beautiful pan of oven-roasted chicken...

This is exactly the sort of dinner our amateur sleuth, coffeehouse manager Clare Cosi, would enjoy sharing with her longtime boyfriend, NYPD Detective Mike Quinn, a police officer with strong Irish roots...

Here in New York, our Police (and Fire) Departments are always well represented in the annual St. Patrick's Parade, and we can tell you from experience, plenty of Guinness is downed that day, too!

As for our One-Pan Guinness Glazed Chicken, the flavor is amazing and the sweet meat will melt in your mouth. Marc and I kept the recipe relatively simple. Just marinate the pieces, pop them in the oven, and eat with joy! 

But first...


When you purchase the beer for this recipe, keep in mind that all stouts are not the same. The Guinness stout labeled “Draught” has a low alcohol content--the same as many “light” beers (4.2%), making it very drinkable. Guinness stouts labeled “Original” or “Extra” or “Foreign Extra” have higher alcohol contents, but all of them will work for this recipe. 

If you want to use a different (perhaps a locally brewed) brand of stout, no worries, just be sure to look for one that’s brewed in the style of Irish Dry Stout. Click here or visit the website for a list of over 1,000 brands of beers brewed in this style—and drink with joy!

Now let's get our Guinness chicken on!


To downloadable a free PDF
of this recipe that you can
print, save, or share, click here.

Click for Free Recipe PDF.

Cleo's One-Pan 

Guinness Glazed Chicken


4 pounds fresh chicken drumsticks, thighs, and/or chicken wings (do not use skinless pieces, do not use breasts)

Dry Ingredients:
1 cup dark brown sugar
1/2 teaspoon finely ground sea salt (or table salt)
1 tablespoon cornstarch*

Wet Ingredients:
1 cup Guinness stout (see "stout" note above on using other brands)
2 Tablespoons olive oil (creates the shine on your glaze)
1 teaspoon yellow mustard
1/2 cup honey (pourable, not cloudy or raw honey)

Final addition:
1 (more) tablespoon cornstarch*

*These 2 tablespoons of cornstarch will help to thicken the glaze during cooking, so don’t leave out this ingredient, and be sure to mix it in until completely dissolved. 


Step 1—Prep the Chicken: Wash your chicken parts, pat them very dry with a paper towel, and set them aside. 

For this recipe, we used 8 wings, 4 drumsticks, and 4 thighs. This added up to about 4 pounds of chicken. Be sure to use chicken with skins on. We don’t recommend using breasts. (Breasts are larger than other chicken parts and may need longer marinating and roasting times.) 

Step 2—Mix the marinade/glaze: In a mixing bowl, whisk together the dry ingredients (dark brown sugar, salt, and 1 T. cornstarch). Whisk in the wet ingredients (Guinness, mustard, olive oil, honey). Whisk well, making sure the dry ingredients are completely dissolved into the wet ingredients. 

Step 3—Marinate for 3 hours: Place the chicken parts into a single layer in a large plastic container (or sealable plastic bags). Pour the marinade over the parts. 

Seal the container and flip it a few times, shaking gently to coat the chicken pieces. Place the container in the refrigerator and let the chicken marinate for 3 hours (and no more).

Step 4—Prepare to cook: Preheat your oven a good 30 minutes to 450° F. Line a shallow baking or roasting pan with heavy-duty aluminum foil and coat with non-stick spray. Remove the chicken parts from the marinade (do not wash) and place them in your prepared pan in a single layer, skin side up. Stir the final 1 tablespoon of cornstarch into the remaining marinade liquid, seal the container and shake well, until the cornstarch is completely dissolved. Pour this remaining marinade liquid over the chicken pieces in the pan.

Step 5—Roast for a total of 1 hour and 5 to 10 minutes in your well-preheated 450° F oven. YOU MUST TURN THE CHICKEN TWO TIMES. After the first 30 minutes of cooking, flip each piece so the skin side is down. After another 20 minutes in the oven (a total of 50 minutes), flip the chicken so that the skin side is up and continue cooking for another 10 to 20 minutes. (The final time will depend on your oven.) 

This is what the chicken looks like after 50 minutes.
We are turning the pieces so the skin side is back up...

The glaze will be thin until the end of the cooking. During the final 10 minutes or so, you will see the glaze begin to thicken and the chicken skin begin to caramelize. If you don’t, the chicken is not done, simply continue cooking. ONE LAST NOTE: Baste the chicken once or twice during the final 10 minutes of cooking for a really beautifully glazed result. 

Then remove the pan from the oven, and…

Eat with joy!

Wishing  you a very...

Happy St. Patrick's Day!

~ Cleo

Click for Free Recipe PDF.






The drawing for the prizes is now over.
Thanks to everyone for commenting!

Congrats to our winner...

Kimberly Finn!

 Kimberly won this beautiful new bone china IRISH BLESSING MUG from Royal Tara's Clara line of Celtic-themed gifts in Galway, Ireland...

Irish Blessing Mug from
Royal Tara's Clara line of
Celtic-themed gifts
in Galway, Ireland.


Autographed copies of
newest, bestselling 
Coffeehouse Mysteries...

Coffeehouse Mystery #15
Dead to the Last Drop

Coffeehouse Mystery #16

Also included
in the prize is...

A set of Cleo's autographed
Coffeehouse Mystery
recipe cards, featuring
recipes from many of her
culinary mysteries, and

A durable, extra-large, canvas... 


Drawing is now over.
Congrats to our winner--
Kimberly Finn!



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Alice and Marc in Central Park.

Together we write as... 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

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This culinary mystery includes
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