Chances are chicken is an ordinary meal in your home, but with some international inspiration and ingredients it can be extraordinary. Celebrity chef Ricardo Larivee on how to turn a simple dinner into an international culinary experience.
 

Chicken Colombo

  • preparation 40 minutes
  • cooking 1 hour 15 minutes
  • servings 6
  • freezes well

Spice Mixture

  • ½ tsp coriander seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp aniseeds

Colombo

  • 1 chicken, about 4 lb (1.8 kg), skin removed and cut into 8 pieces
  • or
  • 8 skinless, bone-in chicken thighs
  • 3 tbsp (45 ml) olive oil
  • 1 red onion, thinly sliced
  • 6 cloves garlic, peeled and halved
  • 1 tsp crushed red pepper flakes (or to taste)
  • 1 tsp chopped chili pepper (or to taste)
  • 2 tbsp ground Colombo powder (see note)
  • 3 Yukon Gold potatoes, peeled and cut into quarters
  • 1 sweet potato, peeled and cubed
  • 1 zucchini, cubed
  • 2 green onions, chopped
  • 1 can (14 oz/398 ml) coconut milk
  • 1 lime, juice only
  • Salt and pepper

Spice Mixture

  1. With a mortar and pestle, coarsely grind the seeds.

Colombo

  1. Coat the chicken in the spice mixture. In a Dutch oven or large pot, brown the chicken in the oil. Season with salt and pepper. Set aside on a plate.
  2. In the same pot, soften the onion and garlic with the pepper and Colombo powder. Add oil, if needed. Return the chicken to the pot and add the vegetables, coconut milk and lime juice. Season with salt and pepper.
  3. Cover and simmer for about 45 minutes, stirring occasionally. Remove the lid and cook for about 15 minutes longer or until the meat pulls away from the bone. Adjust the seasoning.
  4. Serve with steamed rice.

NOTE

  • To make your own Colombo powder, combine: 4 tsp of curry powder, 1 tsp of ground mustard, 1 tsp of dried oregano, ½ tsp of ground aniseeds (or fennel seeds), and ½ tsp of allspice.
     

Tuscan-Style Chicken

  • preparation 20 minutes
  • cooking 45 minutes
  • servings 4
  • freezes well
  • 1 ½ lb (675 g) skinless, boneless chicken thighs
  • 3 tbsp (45 ml) olive oil
  • 6 green onions, chopped
  • 1 ½ cups (375 ml) white wine
  • 1 ½ cups (375 ml) chicken broth
  • 1 sprig fresh rosemary
  • cup (50 g) black and green olives, pitted and coarsely chopped
  • Salt and pepper
  1. In a large skillet, brown the chicken on both sides in the oil. Lightly season with salt and pepper. Add the green onions and cook for about 2 minutes. Add half the white wine and simmer until almost dry.
  2. Add half the broth, the rosemary and olives. Simmer uncovered over low heat until the liquid has reduced by half. Gradually add the remaining wine and broth during cooking as soon as the liquid has reduced by half. Turn the chicken a few times during cooking to coat well with the sauce.
  3. Simmer gently for about 30 minutes, uncovered, until the chicken is fork tender and the sauce has thickened.
  4. Adjust the seasoning. Remove the rosemary sprig.
  5. Serve with buttered noodles or mashed potatoes.

NOTE

  • Add the liquid gradually to allow the meat to caramelize.
     

Buffalo Wings

  • preparation 30 minutes
  • cooking 30 minutes
  • servings 6 to 8 appetizers
  • freezes well

Chicken Wings

  • Canola oil, for frying
  • 12 chicken wings (see note)
  • 3 tbsp (27 g) cornstarch
  • 1 tsp salt
  • 1 tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp onion powder

Sauce

  • ½ cup (125 ml) hot sauce (such as Frank's RedHot)
  • ¼ cup (57 g) butter
  • 2 tbsp brown sugar
  • 1 tbsp (15 ml) cider vinegar

Chicken Wings

  1. Preheat the oil in the deep fryer to 350°F (180°C). Line a baking sheet with paper towels or top with a wire rack.
  2. On a work surface, cut the chicken wings at both joints to obtain three pieces. Discard the tips (the small end) and keep the other two pieces. Pat dry with paper towels.
  3. Set aside.
  4. In a large bowl, combine the cornstarch, salt and spices. Add the dry chicken wings and toss to coat. Place half the wings (or less depending on their size) in the hot oil and fry for 12 to 15 minutes or until golden brown. Beware of splattering. Drain on the baking sheet and keep warm. Repeat with the remaining wings.

Sauce

  1. Meanwhile, in a small saucepan, combine all the ingredients. Bring to a boil and simmer over low heat for about 5 minutes or until the sauce has reduced by half. Pour into a large bowl. Add the cooked chicken wings and toss to coat.
  2. Serve immediately with blue cheese dip (visit ricardocuisine.com for our recipe) and celery sticks.

NOTE

  • Chicken wings are sold whole or pre-cut. If they are whole, section them as indicated in the recipe. Either way, you should have 24 pieces.