Tag Archives: weight watchers

Zuni Chicken & Bread Salad Recipe

7 May

For all the cooking I’ve done recently, a full chicken was new to me… and quite intimidating.  Not to mention I have a childhood fear of raw food… especially chicken.  Remember that commercial where they made the contaminating bacteria glow green? Yeh… scarred for life! 

ANYWAY… Whole chickens were on sale at Fresh Direct so I went for it.  While looking for recipes, I happened upon the recipe for the Zuni chicken and bread salad.  We enjoyed this very much when we ate at Zuni in December, so I thought it would be fun to try.  I read a few versions (here is 1 and 2… and turns out the original “real” recipe is insanely long) and combined a few ideas to make a simpler version (see recipe at the end of this post).

We started with the intimidating raw bird and Mike was nice enough to do most of the handling.

The recipe called for finding “pockets” near the tail under the skin.  I didn’t even know these existed, but turns out they make perfect little pockets for spices.

We went with kosher salt and made a mix of rosemary, thyme, and sage (no parsley this time).

We actually “found” a few more pockets than probably were normal… but why not?


After making sure the chicken was fully herbed, we coated the entire thing in kosher salt. 

Then we put the chicken in the fridge for 2 days to season.  The salt brined the chicken and made it SUPER moist.  I’m still not positive on the science, but I can tell you that it certainly works! (And no… it doesn’t make the chicken taste super salty at all)

I took my awesome Lodge Logic Double Dutch Oven (where the lid doubles as a skillet!) and browned the chicken on both sides over high heat.

Then it went into the oven.

While the chicken cooked, I started on the bread salad.  I had bought some whole grain peasant bread from FreshDirect a few days prior and left it on the counter to get nice and stale.  You were supposed to carve most of the crust off, however, I think my bread was extra crusty and made this difficult… so I just left some of it on and tore it up.

I then tossed them with some olive oil and put them under the broiler to brown.  It then got tossed with some garlic, shallots, white raisins, pine nuts, scallions, and dressing.

Then tossed with some arugula.

After some flipping of the chicken, it came out beautifully.

With crispy skin and juicy meat, I was so impressed with how beautiful this looked!

And it tasted damn good too.

The bread salad was good… but no where near the Zuni salad.  I thought our chicken could have been in competition though!

I was impressed at how easy this chicken was to make for the impressive end result.  The bread salad? I’ll probably skip that myself from now on.

This was all done prior to Weight Watchers (I somehow forgot to post this months ago!)  Though we did the chicken again (sans bread salad) recently and, of course, the bulk of the points come from the skin.  I saved up my points, however, and 1/4 chicken comes to about 9 points. Not terrible!

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RECIPE
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Zuni Style Chicken (simplified)

Ingredients:

  • One small whole chicken- rinsed and thoroughly dried (inside and outside), innards and fat removed from neck
  • Springs of rosemary, sage, and thyme (~1 Tbl. of each)
  • Optional: Garlic Powder
  • Lots of kosher salt (~1 Tbl. for stuffing and then as much as you need for coating)
  • Black pepper (we used very little since I’m not a big fan)

Directions:

  1. About 2 days before you want to eat it, start with a very dry bird
  2. Mix spices and 1 Tbl. kosher salt in a small dish (we also added garlic powder on one occassion… damn good)
  3. Slide your finger into the pockets between the breast meat and the skin to open them for stuffing
  4. Season the outside of the chicken liberally with kosher salt and black pepper
  5. Sprinkle a little salt inside
  6. Cover loosely and refrigerate for 2 days
  7. When ready to start cooking, heat oven to 475 degrees
  8. Heat an oven proof skillet over medium/high heat
  9. Place chicken in skillet and brown on both sides for just a few minutes
  10. When oven is heated, place chicken breast side up in pan and place in oven for 25 minutes  (this is a good time to start the bread salad below)
  11. After 25 minutes of roasting, it should be starting to brown.  Flip the chicken oven (this is a moment where I wanted “food safe” oven mits!)
  12. Roast for another 15 minutes, then flip again (if you are also making the bread salad, you should be to step 11 where you can put the mixture into the oven with the chicken at this point)
  13. Roast another 10 minutes
  14. Chicken should be 180 degrees when a thermometer is stuck into a meaty part of the chicken
  15. Remove from oven, cover with foil, and allow to rest for at leat 30 minutes before serving

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Bread Salad

Ingredients:

  • Recipe called for “Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)” – I did my best and found whole grain parbaked bread from FreshDirect
  • ~2 tablespoons olive oil + 1/4 cup olive oil
  • 1 1/2 tablespoons Champagne vinegar or white wine vinegar
  • Salt and freshly cracked black pepper
  • 1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so (we used golden raisins instead)
  • 2 tablespoons pine nuts
  • 2 to 3 garlic cloves, slivered
  • 2 shallots, sliced thin
  • 1/4 cup slivered scallions (about 4 scallions), including a little of the green part
  • 2 tablespoons lightly salted chicken stock or lightly salted water
  • A few handfuls of arugula, washed and dried
  • Chicken drippings from roasted chicken

Directions:

  1. Carve crust off bread, leaving as much bread as possible (they called for 4 cups… but I got maybe 2 cups… it was fine though)
  2. Tear bread into pieces (a little bigger than bite sized works) and lightly coat with olive oil
  3. Heat broiler and broil the bread chunks for just a few minutes until they start to brown and a few char a bit
  4. Combine about 1/4 cup of olive oil with the vinegar and salt and pepper to taste
  5. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.
  6. Soften garlic, scallions, and olive oil in a pan and toss with bread chunks (don’t brown)
  7. Drain currants (or raisins) and toss with bread mixture
  8. Toss in pine nuts (can be browned quickly if desired, but careful… they brown fast!)
  9. Dribble some of the chicken drippings from your roasted chicken and toss all together
  10. Check for seasoning and taste and adjust accordingly (I wound up adding a lot more salt and some more vinegar)
  11. Put bread combination into a pan and put it into the oven with the chicken for the last 10 minutes to warm
  12. Just before serving, toss with arugula and serve alongside chicken (or underneath if you want to be more authentic to Zuni)

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Bison Stew

5 May

While wandering around the Union Square Farmer’s Market in search of something unique to cook, we stumbled upon someone selling a bison london broil.  So we went for it! I had no idea how to cook bison correctly, but I found a recipe for stew that sounded phenom.

Bison is healthier than beef as it is very low in fat.  I figured what better way to eat stew than a low fat version filled with veggies?

First, we cubed the steak and coated it in (whole wheat) flour.  Then we browned it in the cast iron pot (how did I ever live without this thing?) and then stored it in the lid.

Then we cut up a whole bunch of veggies that sounded good (we went with onions, mushrooms, carrots, swiss chard stems, and dikon)

Threw the veggies into the pot that originally browned the meat and let them soften a bit.

Put everything back together in one pot.

Then added some liquids.  We went chicken stock, tomato sauce, a can of fire roasted tomatoes with liquid (seemed like an easy trade for V8 juice), and red wine.

Then we let it simmer… and simmer… and simmer.   (In between, I went in and scraped up the yummy stuff from the bottom of the pan and mixed it in).  Cooking in liquid like this makes it tender.  After about two hours, it was delish!

We paired it with some delicious wilted rainbow swiss chard.

The daikon actually wound up tasting like roasted potatoes.  Delicious!

The recipe was easy, hearty, and incredibly filling.  We used nearly two pounds of bison meat and wound up with at least six meals.  Each serving (1 of 6) was ~6.5 points from my estimation.  I hear it freezes well too!

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RECIPES
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Ingredients:

  • ~2 pounds of bison london broil, cubed
  • 2 Tbl. Olive oil
  • Flour (whole wheat if you like it a little healthier)
  • Carrots, sliced (we used 2 large)
  • Daikon, sliced (2 large)
  • Onion, sliced (1 big onion)
  • Swiss chard stems, sliced (from one bunch)
  • 6 cloves garlic
  • 2 cups Red wine (the recipe called for burgundy, but we went with boxed!)
  • 1 can Broth (beef is probably better, but we went reduced fat chicken broth)
  • 1 can V-8 Juice (we substituted with canned fire roasted tomatoes and their juice)
  • 1 Tbl. Oregano
  • 1 Tbl. Italian Seasoning
  • 1 Tbl. Parsley
  • Bay Leaf
  • Salt & Pepper to taste
  • Mushrooms, sliced (~2 cups)

Directions:

  1. Heat olive oil in a large pot (cast iron works best in my opinion)
  2. While oil heats, coat cubes of bison in flour (mix in a bowl or add all to a zip lock back and shake)
  3. Brown bison on all sides, stirring frequently
  4. Remove bison from pot
  5. Add all vegetables and garlic to pot except mushrooms (or any other very soft veggie that won’t stand up to long liquid cooking)
  6. Sautee over medium heat until a bit soft
  7. Return meat to pot
  8. Add liquids to pot and add spices
  9. Scrape up the meaty bits from the bottom of the pot
  10. Simmer everything for about an hour, continuing to scrape and stir
  11. Stir in mushrooms and any other soft veggies
  12. Simmer for another hour until meat is tender
  13. Remove bay leaf and adjust seasoning to your liking

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Teriyaki Chicken & Roasted Squash

3 May

Sometimes you just need to make do with what you’ve got.  One given night, I had boneless, skinless chicken breasts, teriyaki sauce, pineapple chunks, olive oil, rosemary, balsamic vinegar, and squash.  So… I made teriyaki chicken with roasted pineapple and some roasted squash.

A perfect easy, healthy meal.



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RECIPES
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Roasted Squash
Points = 4 (for half the squash)

Ingredients:

  • Squash- Peeled and Cubed (really any kind will do… we’ve done this with butternut, acorn, and delicata)
  • 1 Tbl. Olive Oil
  • 1 Tbl. Balsamic Vinegar
  • 1 Tbl. Rosemary
  • Salt & Pepper

Directions:

  • Pre-heat to 400 degrees.

  • Put squash into a bowl and drizzle with olive oil and toss with rosemary.  Add salt & pepper to taste.

  • Spray baking sheet with cooking spray (or use a Silpat) and place squash into pan in a single layer (overlapping means not crispy)

  • Roast squash for about 40 minutes until squash is slightly brown, crispy on the outside, and soft on the inside.

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