Older Bolder Life

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the Older Bolder Life Friday Feast: Coconut Yogurt Chicken Stew

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After a number of particularly hot weeks during the first half of what most of the country calls the “fall season”, cooler weather, complete with fog, rain, and some blustery winds, has finally arrived in our neck of the woods.

We have a number of soups and stews that we’ve always enjoyed in our late fall – early winter rotation, though lately we’ve been leaning toward Indonesian and Indian flavors and recipes, often using coconut milk and a number of warming spices like curry, cumin, and cloves.

This Coconut Yogurt Chicken Stew is a prime example; it’s modeled after a Somali recipe recently reviewed on Bon Appetite and suggested by our friend Chef Libby down in Austin. After tinkering with it a bit, we upped the heat with more peppers, adjusted the spices to a bolder profile, and subbed in healthier sweet potato (purple sweet potatoes winning the prize here).

The original recipe called for chicken thighs, which are unquestionably delicious, but we think it’s even better with shrimp or an assortment of meaty mushrooms.

This is one of those recipes that looks complicated but really isn’t; you’ll be much more efficient if you mise en place your ingredients as you cook through. And, by the way, this recipe is probably even better after sitting for a day or two, so cook the full recipe as shown and enjoy it again a few days down the road.

And finally, a note for the keto police – yep, that’s steamed rice in the images above. Both my wife and I have increased our daily activity volumes fairly dramatically over the past several months, and have added a bit more carb occasionally – like the scoop of steamed riced in the images here.

3 medium tomatoes, cored, rough chop
1 large red bell pepper, stemmed, seeded, rough chop
2-3 jalapeño peppers, stemmed, seeded, rough chop
1 large serrano pepper, stemmed, seeded, rough chop

1/2 cup EVOO or avocado oil
2 large onions, large dice
2-3 large garlic cloves, minced or finely chopped
1.5 inch piece of fresh ginger, peeled, finely chopped (might want more)
1 and 1/2 tbsp good, fresh curry powder (see note above)
1 and 1/2 tbsp fresh ground cumin
1 and 1/2 tsp fresh ground turmeric
1/4 tsp ground cardamom
1/8 tsp ground cloves
Kosher salt, see below

1 cup plain, full-fat yogurt
2 tbsp organic tomato paste
1 large sweet potato, scrubbed, peeled, cut into 3/4-inch pieces
1 large carrot, peeled, cut into 1/4-inch slices
2 pounds boneless chicken thighs, breasts, mushrooms, or shrimp, cut into 1-inch pieces
1 can (14-ounces) full fat coconut milk
1 cup cilantro, rough chop, including small tender stems

To serve
Additional chopped cilantro
Cauliflower rice (or steamed rice)
Fresh spinach

To get started, mise en place at least the first 14 ingredients (down through the spice list). Now blend together the chopped tomatoes, red bell, and the two spicy peppers; we like to leave a bit of texture here; set aside.

Heat the oil in a large Dutch oven or pot, then sauté the onion and garlic until they begin to soften, note you’re really not trying to add any color to the mixture at this point. Now quickly stir in the ginger, curry powder, turmeric, cardamom, cloves, and a generous pinch or two of salt; stir until well combined and fragrant (wow, this smells so good) for another couple of minutes.

Now stir in the tomato paste and then the yogurt; cover and simmer for 1o-12 minutes. Add the prepped sweet potato and carrot, cover again and simmer for another 16-18 minutes.

Finally stir in the coconut milk, chicken (or mushrooms or shrimp), and the roughly chopped cup of cilantro and simmer uncovered for 20-25 minutes until the chicken is cooked through and sauce has reduced a bit.

We typically enjoy this one over riced cauliflower (or the occasional “real” rice) or a bed of fresh baby spinach, topped with more cilantro and a dash of the hot sauce of the week.

Enjoy.

the Older Bolder Life Friday Feast: Low and Slow Roasted Gochujang Chicken Thighs and More

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When a recipe similar to this one popped in Bon Appetite’s email feed recently my gojuchang alarm bells went off.

We’ve been increasingly more adamant fans of gojuchang, the earthy, deep red, umami-bomb Korean fermented chile paste; I posted this Grilled Gochujang Skirt Steak recipe last summer (it’s damned good) and wrote a bit more about some things to watch for when shopping for gochujang.

As we move closer to astrological fall (it’s been full on summer in our neck of the woods even this week) we’re at least thinking more about slow roasted meats and fall-ish vegetables slowly making magic in the oven.

Low and slow is of course a term stolen from the real-deal barbecue and smoked proteins world, though it applies here, giving the rich gochujang slather time to deeply flavor the chicken thighs (use breasts or a whole chicken if you want, just adjust the cooking times), slowly rendering the schmaltz (the chicken fat) – which makes the most unbelievable pan sauce when combined with the gochujang and garlic here.

You can also, of course, sub in whatever root vegetables that roast well you want; we happen to love roasted cauliflower and sweet potatoes around our camp, hence their inclusion here.

Give this one a spin, it’s amazingly tasty and a nifty one to slip into your fall rotation.

3 pounds bone-in, skin-on chicken thighs
1 tsp kosher salt
Fresh ground pepper

6 tbsp gochujang
1/4 cup plus 2 tbsp EVOO or avocado oil
2 full heads garlic
2 inch nob of ginger, trimmed, peeled, minced or grated

1 medium head cauliflower, cut into florets
1-2 medium sweet potatoes, scrubbed, cut into 1.5-inch pieces
5-6 green onions, thinly sliced on a diagonal
1 lime, halved, one half cut into quarters

Optional
2-3 tsp good honey

Preheat oven to 300. Whisk together the gojuchang, 1/4 cup oil, the grated/minced ginger, and three grated garlic cloves. Halve the remaining heads of garlic.

Place the cauliflower florets, the sweet potato pieces, and the garlic head halves into a medium bowl, then add 2 tbsp of the oil of your choice and half the gojuchang mixture. Stir to coat well, and pour into a 12-inch cast iron skillet (or a glass baking dish).

Pat chicken thighs dry with paper towels, trim if needed, then salt and pepper generously. Using the remaining gojuchang mixture, “paint” the chicken thighs on both sides using a pasty brush, and layer the chicken over the vegetables in the skillet.

Into the oven it goes for 90 minutes; you don’t have to, but I like to turn the chicken thighs every thirty minutes. At 90 minutes, check the internal temperature of the thickest thigh – you’re looking for 165 here, yours may need a few minutes longer.

When done, remove the chicken to a plate, stir the honey into the pan juices if using, along with the juice of the intact lime half. Make sure the vegetables are all coated with the pan juices; replace the chicken, and sprinkle the cut onions over. Serve with the lime wedges on the side and go to it.

Enjoy.

The Older Bolder Life Friday Feast: Crispy Ancho Coffee Chicken

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I don’t know about you, but occasionally on these blisteringly hot summer days I just don’t feel like cooking through a big production in the kitchen (or on the grill).

That’s one of the reasons we often grill (or sous vide, or sauté) enough protein at a time to eat for several meals upcoming; it doesn’t take a huge amount of creativity to present good proteins in a variety of ways, and what a great summer lunch chilled grilled proteins make too.

A residency mate of mine married a wonderful woman from New Mexico; she was a delightful and skilled cook, and her delicious food was instrumental in growing our appreciation for the unique flavors of the American Southwest.

She would often make a big batch of these Crispy Ancho Coffee Chicken thighs (breasts work too) for parties; she’d set out the crisped chicken, cut into bite-sized pieces, and the makings for tacos, tostadas, and salads to pile on your plate and devour with gusto.

This chicken works amazingly well over a spicy slaw, colorful salad, or wrapped in your favorite wrap (I recently trialed some pretty danged tasty keto nearly-corn tortillas that worked really well too – I’ll share that recipe soon). As in the images above, I even like these over a bed of shredded lettuce, topped with guacamole (try our simple House Guacamole if you’re looking for a great go-to recipe), and maybe a pickled onion or jalapeño or two.

And please note, with the ancho chile powder and the coffee in the rub, the crust darkens significantly as these cook, though they’re not “burned”; actually the sweetness of the ancho really shines through in the end.

These are really good cold for lunch tomorrow too, you may want to throw another pound in to make sure there are leftovers…

4 tbsp fresh ancho chile powder
4 tbsp ground cumin
1 tbsp (scant) good salt
1-2 tsp finely ground fresh dark roast coffee

2 pounds chicken thighs (boneless, skinless)

Combine the ancho powder, cumin, salt, and finely ground coffee in a small bowl, stir to mix well.

Toss the chicken with at least half (we use more) of the spice mixture in a large bowl making sure every piece is well coated (use more of the rub if needed). Cover tightly and throw in the fridge for 2-4 hours.

Remove from the fridge at least 30 minutes before you intend to quickly sear these in a skillet over medium-high heat and preferably avocado oil (though I’ve used ghee in a pinch, it was delicious).

Remember you’re building a crispy seared crust here, so place the thighs in a single layer in the skillet and let them sit undisturbed for at 4-5 minutes before turning, and don’t turn them until a good crust forms (peeking is fine near the end). They’ll need 3-4 minutes on the second side to cook through and get crispy.

Let rest a few minutes, cut into bite sized pieces, drizzle with any accumulated juices, and go to it.

Enjoy.

The Older Bolder Life Friday Feast: Sambal Ginger Sriracha Grilled Chicken

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Now and again we stumble across a recipe that makes me wonder where has this delicious food been all our lives?

Today’s Sambal Ginger Sriracha Grilled Chicken is one of those recipes; working through some trials to dial this one in has led to my lovely wife consistently stealing all the leftovers for her work lunch, and her insisting this one drop immediately into the weekly rotation.

This recipe, intended I suppose originally for the grill, was crafted to use chicken thighs, given their deep, rich flavor and tendency to not dry out when properly handled quickly over the fire, though chicken breasts, reasonably thinly sliced in long strips and threaded on the skewers work well too – just don’t overcook and dry them out.

That said, rained out one evening I had a recipe version test planned, I seared the chicken up in a big carbon steel skillet and it was outrageously good, so there’s your backup plan if for some reason grilling is out.

Finally, with regard to something to sweeten the recipe, traditionally most would reach for brown sugar here. Count me among those who would rationally argue that a tablespoon or two (or even a little more) of brown sugar in a marinade, over the long run and done occasionally, isn’t something to lose sleep over (though no doubt there are those among the Paleo and Keto police who would disagree vehemently).

We have trialed this one with several different sugar / sweetener subs, and found them all off-putting compared to the recipe as written below using a bit of brown sugar. One of the great things about being a big kid and cooking your own food is that you get to make the call on your own ingredient list – modify to your heart’s content.

1/2 cup + 2 tbsp rice vinegar (best with unseasoned)
1/2 cup hot chile paste
1/3 cup Sriracha
1/4 to 1/2 cup sweetener of choice, see note above
2-3 tbsp finely sliced green onions, white and pale green parts
1 tbsp grated or finely chopped fresh ginger
2-3 tsp grated or finely chopped garlic

1 and 1/2 pounds chicken thighs (skinless, boneless) cut roughly into 2-inch pieces

Combine the marinade/sauce ingredients in a small bowl, whisk well to mix and dissolve whatever sweetener you’ve elected to use. Pour approximately 1/3 of the mixture into a large resealable bag, reserve the remainder in the fridge.

Now add the chicken to the bagged marinade, and squish it around to coat all the chicken. Seal the bag and let is rest in the fridge for at least an hour, up to overnight.

When ready to cook, fire the grill, and thread the chicken pieces onto your skewers of choice (don’t forget to soak the bamboo skewers for an hour beforehand if that’s your cup of tea). I like to use the double skewer technique to keep the pieces from spinning on the turns.

As the grill is heating, pour the reserved marinade/sauce into a small saucepan and place over medium-low heat. Bring it to a simmer and slowly reduce until thick enough to coat a spoon, then set aside.

Grill the chicken turning every two minutes or so and basting at each turn with the reduced sauce; these will need 8-10 minutes pending how hot your fire is.

Great hot or cold, and set the remaining sauce on the table for who want to drizzle a little more heat on…

Enjoy.

the Older Bolder Life Friday Feast 10 May: Shawarma Chicken with Tahini Yogurt Sauce

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As a family we’ve gravitated to big, bold flavors in most of the food we prepared at home over the years, embracing enthusiastically the various food cultures we’ve grown up with in Texas and the desert Southwest.

Several years ago our photojournalist daughter spent a week in Jordon on assignment, and she brought back some stunningly good olive oil and spice mixes, along with tall tales and images of meals eaten in the field and at some of the finest restaurants in the country.

She loved the shawarma there, and I’ve been tinkering around the edges with various shawarma recipes for months now, finally settling on this one. We most often reach for chicken thighs here, given their rich flavor and higher fat content, though you can of course substitute any protein you’d care to choose. The spice mix is delightful, though I often cheat the spices up a little, and the yogurt sauce is delicious, and has become one we reach for to serve with other grilled proteins as well as serve as a change-up-the-game salad dressing now and again too.

The chicken can of course be grilled, though the sheet pan, high-heat bake is a genius, quick, and easy prep that is simple enough for even a beginner in the kitchen. Cook extra, this one makes a great lunch (or breakfast) the next day or two.

2 tsp ground cumin
2 tsp good salt
1 tsp ground coriander seed
1 tsp sweet paprika
1 tsp fresh ground pepper
1/2 tsp cayenne
1/2 tsp cinnamon
4-5 tbsp olive or avocado oil
2 to 2 and 1/2 pounds boneless, skinless chicken thighs

For the sauce
1 and 1/2 cups full-fat yogurt
2 tbsp tahini
1/2 tsp finely grated garlic
1/2 tsp (or more) finely grated fresh lemon zest
5 tbsp fresh lemon juice, divided
2 tbsp (or more) fresh dill, chopped
2 tbsp (or more) fresh mint, chopped
Good salt and fresh ground pepper to taste

To Serve
Several romaine hearts, chopped
1/2 (or more) English hothouse cucumber, thinly sliced
5-6 ounces grape or cherry tomatoes
1/2 cup red onion, thinly sliced
Kalamata olives

Combine the seven spice ingredients with 3 tbsp of the oil; throw in the chicken and toss to coat. (Add a little more oil if needed). Let rest at room temperature while you heat the oven to 425.

Now bake the chicken in a single layer on a baking sheet for 15-17 minutes until browned with crispy edges (interior temp in the thickest thigh should be 165). Remove and let rest for 5 minutes.

While the chicken is baking, stir together the sauce, folding in the mint and dill last, and seasoning to taste with good salt and pepper. Prep the romaine, cucumber, tomatoes, and onion.

Traditionally this would be served in pitas; it’s even better thinly sliced over the salad, drizzled with the sauce. And the chicken is amazing cold.

Enjoy.

the Older Bolder Life Friday Feast: Crunchy Oven Nashville Picken (Pork Rind Crusted Chicken)

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Years ago, long before getting our heads around healthy eating, and during the years we were running an equine boarding and training farm up north of Kalispell, Montana (and I was still grinding away in my spine-focused medical practice), a little Japanese place opened up on the north side of Kalispell. For a little town in that part of the far-northern Rockies, they served decent sushi and a pretty damned tasty katsu platter (panko-crusted pork or chicken typically).

Some days after chores were done (if you’ve ever actually run an agricultural or animal oriented operation, you know that chores are truly never really done), we’d pop over to Midori for a quick meal.

Inspired by the katsu at Midori, we played with making katsu at home, almost always breading very traditionally with an egg, flour, egg, and panko coating, then sautéing in (deep sigh followed by an involuntary shudder), whatever franken-oil we had in the pantry back in the day.

Back about four years ago, when my wife and I were beginning our low carb, healthy eating journey, we started making a version of this recipe, browning panko in bit of rendered lard (bacon fat) and breading chicken breasts or boneless thighs that had been pounded thin and dipped in a mayo, grainy mustard, and egg wash, to then be browned further as the chicken cooked in a hot oven.

That was a very tasty, and delightfully crunchy prep, though as we eventually purged all process grains and flours from our diet, the recipe fell by the wayside. There are host of decent recipes that mimic a panko-coated or fried chicken made from various nut flours, but candidly, despite a number of attempts, they simply don’t turn out as crunchy as we remembered, and the recipe fell out of our rotation.

Dining with friends a few months back, we enjoyed a version of this recipe featuring crushed pork rinds that had been browned in a rendered bacon fat before breading the oven-baked chicken. It was delicious, satisfying crunchy, and coated with a mouth-tingling spicy drizzle (or sauce), concocted as a primal or paleo version of the very popular Nashville style chicken you read about these days. Turns out, the wife of the pair we were dining with grew up in Sparta, TN, about an hour from the heart of Nashville.

When I prepare this dish at home, I like to crush the pork rinds (make sure you grab some that have been prepared with acceptable oils) with a rolling pin ‘by hand’ instead of using the food processor to give the coating a bit of texture. And pounding the chicken breasts or boneless thighs is much easier if you slide the pieces into a quart resealable bag first, then pound away with your favorable rolling pin or meat mallet.

You don’t have to brown the pork rind breading first, but it does add crunchiness and color to the end result. And while the Optional Nashville Sauce/Drizzle is spicy, it’s amazingly tasty and very, very close to the best Nashville Chicken eatery we’ve seen in the DFW metro.

2 cups crushed pork rinds (see above)
2-3 tbsp rendered bacon fat, butter, or oil of choice

2 large chicken breasts, each cut into 2 pieces, and pounded to 1/4-inch thickness OR
6-8 boneless thighs, pounded to 1/4-inch thickness

3 tbsp avocado or olive oil mayo
1 large egg yolk
1 tbsp grainy mustard
1 tsp good salt
1/4-1/2 tsp cayenne (optional)
Fresh ground pepper

Optional Nashville Glaze/Sauce/Drizzle
6 tbsp butter
2 tbsp honey or maple syrup
1-3 tsp cayenne pepper
1/2 to 1 tsp good chili powder
1/2 to 1 tsp smoked paprika
1/2 teaspoon garlic powder
Good salt to taste

Crush the pork rinds, and sauté over medium in the melted fat of choice until golden brown, remove from heat and set aside.

Heat your trusty oven to 425, foil-line a baking sheet and place a wire rack over the foil.

Combine the mayo, egg yolk, mustard, salt, pepper, and cayenne if using in a small bowl, whisk to combine and set aside.

Prep the chicken as per above, it doesn’t have to be perfectly flattened to 1/4-inch; place the pounded chicken in the mayo egg mixture, and stir to coat all the chicken well.

Gather the browned, crushed pork rind into half the skillet, and then take one of the chicken pieces and place it on the breading, pressing lightly to adhere the crushed pork rinds. Turn the chicken to repeat on the other side, gently shake off the excess, and place the chicken on the wire rack. Repeat with the remaining chicken pieces; they’ll look something like this when you’re done with the breading.

Throw it into the oven when you’re done, cooking for 15-20 minutes until the chicken is cooked through and the coating is a deeper, richer brown.

While the chicken is in the oven, consider stirring together the Optional Nashville Glaze/Sauce/Drizzle – go easy on the cayenne at first, you can always add more.

Enjoy.

the Older Bolder Life Friday Feast: Southwestern Hot Chicken Salad

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This Southwestern Hot Chicken Salad (great with turkey too) is based on one one that’s been part of our family food lexicon for years now; this version amps up the spice and flavor a bit with the addition of Mediterraneo Dulce and poblano peppers and (usually) 4 to 8 ounces of roasted, diced green chiles too. Packed with lots of crunchy vegetable goodness, we stir this one up now without digging the recipe out, typically throwing in whatever we have on hand.

The original recipe we were given for this dish was topped with cheese (by all means don’t add it if you’re not doing dairy – we’re happy and healthy Primal enthusiasts, so include it) and then crushed potato chips. As we’ve revamped all of the family favorite recipes to be healthier over the years, topping this dish with sliced almonds is far better than the potato-chip crowned version.

This is comfort food supreme, and not at all a complicated dish to stir together and slide into the oven on short notice. It reheats very well by the way, we never finish an entire recipe ourselves, and find it reheats best in the oven (350, 25-30 minutes) versus the microwave.

3 cups (+) cooked chicken, white and dark meat, cut into 1/2 inch pieces
2 medium Mediterraneo Dulce peppers, stemmed, seeded chopped
2 medium poblano peppers, stemmed, seeded and chopped
1 medium bunch celery including leaves, trimmed, sliced on the diagonal
1 small sweet onion or 2 shallots, trimmed and chopped small
1/2 cup diced pimento
1/2 cup sliced green olives (or more)
1 cup avocado or olive oil mayo
2 tbsp fresh lemon juice
Salt and pepper to taste
2-3 cups medium Cheddar or Monterrey Jack cheese, grated
1 cup sliced almonds (or more)
1-2 tbsp. paprika

Optional
Sliced water chestnuts
1 cup frozen peas
4-8 ounce can roasted, diced green chiles

Preheat the oven to 350.

Cut up the chicken and place in a large bowl. Add chopped peppers, celery, onion (or shallots), diced pimento, green olives, and if using – the water chestnuts, frozen peas, and green chiles. Now stir in the lemon juice and mayo, then season to taste with good salt and pepper.

Spoon into a 13 x 9 baking dish, sprinkle with the grated cheese then the sliced almonds. Top it all off with a healthy shake of a good paprika.

Now into the oven for 30-40 minutes until the cheese is gooey and melted, the almonds are toasty, and it’s bubbling around the edges.

Serve hot with a generous splash of your favorite hot sauce; reheat on a foil or parchment-lined baking sheet for 20-25 minutes if there’s any left over.

Enjoy.

the Older Bolder Life Friday Feast 22 February: Chicken Etouffee

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I’m not Cajun, though at times I wish I was. Cajun and Creole cooking, anchored in Louisiana, has long held a fascination for me ever since I was a kid, eating fresh seafood with my grandparents at their beach house on the Texas Gulf Coast.

Grandmother Mama (pronounced maw maw) wasn’t Cajun either, but she loved gumbo, etouffee, and fricassees, and still made the best I’ve ever tasted.

Though it’s clearly wide open for debate, and the pedantic foodies among us may certainly argue their position below, MaMa made her etouffee’s with a lighter, blonde roux, before smothering the shrimp, fish, or chicken to cook over time. Given her results loving produced over an ancient gas stove at “the Camp”, we’ve always been on the “etouffee has a roux base” side.

One other thought about cajun cooking and roux – we’re now in our fourth year of eating Primal/Paleo around our house, and for that entire time, I’ve struggled making a great roux with gluten free flour replacements. I know it can be done, and I’ve tried five or six options over the years, but especially when making a darker roux, the flavor just doesn’t come together for us unless using the otherwise verboten standard AP flour (which I frankly never use otherwise). (This is, at this particular point in time, our only deviation using one of the standard grain-based products we normally eschew. Life goes on, and so do our health gains; you make the call for your recipe. )

Finally, this is a simple recipe in practice, and can be spiced up a bit with extra seasoning or hot sauce, and when it’s really chilly out, my wife prefers it with a grass-fed beef or chicken andouille sausage throw in too. And it might even be better the next day…

2 tablespoons avocado oil or EVOO
2 pounds bone-in, skin-on chicken thighs
2 tbsp your favorite cajun seasoning OR
Kosher salt and fresh ground black pepper

1/2 cup (1 stick) butter
1/3 cup all purpose flour or gluten free flour replacement
1 large onion, medium dice
1 large green bell pepper, medium dice
1 large red bell pepper, medium dice
4 stalks celery, sliced
5-6 cloves garlic, minced
2 bay leaves
1 can diced tomatoes with chiles
2-3 cups chicken stock
2 tablespoons Worcestershire sauce
Louisiana hot sauce, your favorite to taste

Optional
Andouille sausage
1 bottle beer of choice
1-2 tbsp additional Cajun seasoning
1 tablespoon molasses or maple syrup
Fresh parsley, minced or chiffonade when served
Thinly sliced green onions when served

Heat your oil of choice in your trusty Dutch oven over medium-high heat and brown the seasoned thighs for 3-4 minutes per side, remove to a plate when done.

Reduce the heat to medium-low, melt the butter, then stir in the flour/flour replacement and cook, stirring frequently, until a blonde roux forms. Be sure to scrape up the browned crusted bits and seasonings from the bottom of the DO.

Now stir in the onion, bell peppers, and celery, and cook for 7-10 minutes, stirring occasionally, until softened. Stir in the garlic and sausage (if using), cook for another two minutes.

Now stir in the beer, then the tomatoes, chicken stock, Worcestershire, bay leaves, hot sauce, and if using them, the additional Cajun seasoning and molasses or maple syrup. Now nestle the chicken thighs in, bring to a gentle boil over medium heat, then simmer for an hour or so. Keep an eye on the liquid level and add a bit more stock if needed.

Finally, pull the chicken thighs, shred the meat, and return the meat to the pot. Adjust the seasonings to taste, and serve hot with the parsley and sliced green onions.

Enjoy.