Category Archives: chicken

SICK! Chicken Potato Spinach Soup

I’m sick. So I want soup. It follows right? When you’re sick, when you’re a kid, everyone makes you soup. I have since figured out when kids are sick parents got the night off from cooking. They gleefully opened up a can-o-crapola chicken noodle, plopping it ceremoniously in a bowl where it maintained its cylindrical  shape until the microwave coaxed it into soup form. Still happy memories of being pampered with Saltines and 7up mixed with Orange juice and a bowl of soup abound when I’m sick. Chicken soup for my soul is actually making chicken soup, so here we go. Also as a bonus, it’s so easy you can do it while deathly ill.


1/2 Kilo (1 lb) chicken thighs or breasts cut into chunks
2 cups chicken stock
4 cups water
3 tablespoons olive oil
1 large onion, thinly sliced
6 cloves garlic, chopped
2 large potatoes, cubed
1 (16 ounce) can garbanzo beans, drained
1 (10 ounce) bag fresh spinach
1/2 cup diced roasted red peppers
salt and pepper to taste
1/4 cup grated Parmesan cheese

Heat olive oil in a large pot, if you can manage it,  you pathetic bastard. Toss in onions and garlic and cook until fragrant but you probably can’t smell anything, you disgusting snotty excuse for a mammal, so just cook until they are translucent.
IMG_4609Add in the chicken stock and water and bring the whole thing to a messy boil. Go get yourself a tissue. Once she’s a rollin’ and boilin’ add in the potatoes and set a timer for about 10 minutes. Lower the heat to medium low.
IMG_4613Once the timer goes off, toss in the cut chicken and set the timer again for about 15 minutes. Simmer that puppy.
IMG_4616Once the timer goes off again garbanzo beans, spinach, and roasted pepper.
Now let it all simmer for another 10 minutes. Do what you need to do, blow your nose, get in a quick sick nap whatever.
IMG_4618Remove from heat, sprinkle on some grated Parmesan cheese and you’re instantly well!
Eat a bowl. Then throw it up cause you know you can’t hold down solids. Put the next bowl in the blender, silly, then drink it through a straw.

Moroccan Chicken

Mom has been making this one for many years and it has become a family favorite! Being that it is her birthday I think it’s fitting that I post one of her recipes. Happy birthday ma! Thanks for all of the cooking advice through the years.

Moroccan Chicken will literally change your life. Once you’ve had it you’re not the same, you’re changed. You will think about it nightly and when your friend or sweetie or who ever is around asks, “What shall we have for dinner?” you’ll generally gravitate to a demure response, under your breath, of “Moroccan Chicken?”

Lets get started.


2 tsp cinnamon
2 tsp cumin
2 tsp coriander (cilantro)
½ tsp (or to taste) cayenne pepper
salt to taste
1 ½ lbs chicken breasts cut in bite sized pieces
2 Tbsp olive oil
1 onion chopped
1 tsp grated ginger root
3 cloves minced garlic
1 cup chicken broth
2 cups chopped canned tomatoes
2 cups garbanzo beans (rinsed and drained)
3/4 cup halved kalamata olives
½ cup raisins
2 Tbsp honey
1 bay leaf
1 Tbsp cinnamon
Make a cup or two of the rice of your choosing at the beginning. As I have said before, if you can’t make rice, I may not be able to help you.
Last Friday eve, the kind and magnanimous Eric and Ceres had Rana and me to dinner. Of course we immediately thought of Moroccan chicken because well…we already talked about that.
In a shallow bowl toss the first five ingredients. Chop up the chicken into about 1/2 inch squares and dredge them (roll them around) in the spices. Do about half of the chicken at a time. In a large skillet add a little bit of olive oil and brown the chicken. Try to only turn the chicken once.

Remove the chicken from the skillet and set it aside.
Frivolously toss the onion into the skillet for 3 minutes. Haphazardly add the garlic, ginger, broth and sauté for about 5 minutes. Make sure to drink some wine during this stage. Why? Well, just because wine is nice.
Add in the remaining ingredients and, you guessed it, the chicken. Cover that puppy and let it simmer for about 30 minutes. At the end, remove the bay leaf. It’s not good for eating.
Once you’re done why not toss a scoop of Moroccan chicken over some of the rice, maybe throw a pita bread on there? It’s a thought.
I hope you enjoy this as much as Rana, Eric, Ceres and I did. Maybe even as much as little Wicket (Ceres and Eric’s dog). If it doesn’t turn out right the first time, don’t get too crabby. :)


Spicy Chicken Spanakopita

These are wonderful warm and cold, so logically they make great to-go lunches. I made a whole tray of these puppies and Rana took them to school for a week. I’m sounding more like a house boy every day. “House boy,” Rana will say, “fetch me that pitcher of sangria.” Oh well it’s a living.

These little wraps are versatile and long lasting, like your’s truly. The most important thing you need here is filo dough. If you don’t have that, its just a lot of messy filling and makes it a much less portable snack. This is based on a recipe from Jamilahs Kitchen.


3 cloves of garlic (I usually add more)

250 gr (1/2 lb) ground or finely chopped chicken (turkey and beef work too!)

1/2 cup raw spinach

1/2 cup crumbled feta

1/4 cup drained pickled artichoke heart

1/2 teaspoon salt

1/2 teaspoon black pepper

1/3 cup Worcestershire sauce (mixture of balsamic vinegar and hot sauce works also)

1/4 cup chopped kalamata olives

phyllo dough

1/4 cup of melted butter

1/4 cup extra virgin olive oil

Preheat your oven to 200 C (390 F).

Add the garlic to a little olive oil in a fry pan. After a minute or two toss in the chicken, spinach 1/4 of the feta (so 1/8 of a cup) of feta. Season with salt and pepper and pour in the worcestershire sauce. Now you want to let this reduce a bit. Stir continuously until the liquid starts to thicken a bit in the fry pan. Right before you’re about to remove it from the heat throw in the kalamata olives.

Pour the entire contents of the pan into a lar mixing bowl. Mix in the remaining feta and the artichoke hearts. The artichoke hearts will soak up some of the liquid.

Now we must prepare the papous for our filling. Here comes the fun part. Ok so it’s a royal pain in the tush but whatever. Mix the melted butter and olive oil in a bowl. Place one sheet of filo on a flat surface (the counter if you will) and brush it with the mixture of butter and olive oil. I only used olive oil because I had no butter but I’m sure butter would, as it always does, add to the flavor. Now place a new sheet of filo on top of the buttered one and butter it. Continue this process until you’ve got about 4 layers.

This is where we combine origami with cooking. Now cut the layered filo into about 5 inch wide strips lengthwise trying to leave the longest amount of dough (shown below). Plop a spoonful of the amazing filling onto the bottom left of the strip and fold like you would a flag. Continue to do this until you are out of dough or filling or your head is about to explode, whichever comes first.

Step 1

Step 2

The Hokey Pokey

Place them on a cookie sheetand brush them with the olive oil butter mixture. At this point you can sprinkle some seeds or zatar or something over the top but it is not necessary.

Put them in the oven. They should bake about 15-20 minutes. When they are golden brown, they are done. I caution you from personal experience and over-exuberance that they are quite hot inside when they come out. Let them cool for about 10 minutes before you even attempt to eat them or you’ll be scraping a fresh layer of skin off of the roof of your mouth.

Ok friends, until next time.