Two weeks ago I attended a Passover demo by last season’s Top Chef Winner Chef Hung at Birthright’s JEC (Jewish Enrichment Center). The demo showcased Chef Hung’s ability to spice up a traditional Passover Seder with dishes like Herbed-Up Chicken with Spiced Aoli.
I named this dish herbed-up chicken because as Emeril would say, Chef Hung “takes it up a notch” with the combination of lemongrass, rosemary, thyme, and curry. A lot of people are immediately turned away by curry, despite that it’s only a mixture of spices that are commonly used such as corriander, cumin, tumeric, fennel, salt, pepper, nutmeg, garlic powder, and some other everday seasonings. I believe you’ll be pleasantly suprised by how the curry enhances the flavor of this dish and will no be disappointed. So the lesson of the day is don’t be scared of curry!
Though Chef Hung refused to give us a finite recipe for this dish, because he doesn’t like chefs to be constricted by set ingredients, I jotted it down to share with all of you. I’ve written in some substitutions but feel free to experiment with whatever ingredients you might have on hand. As Chef Hung says, “If you don’t have lemon, use a lime.” And it’s really just as simple as that!
And although this dish was designed with Passover in mind, it can be served all year round. So you might want to think about adding in some peanut butter after the holiday has ended.
- 6 oz Chicken Breast cut in thin slices (can also use tenderloins)
- 1 tsp Curry
- 1 tablespoon fresh Garlic
- 1 tablespoons fresh Thyme (1/2 for dried)
- 1 tablespoon fresh Rosemary (1/2 for dried)
- 1 tablespoon Lemongrass
- 2 tablespoons Lemon Juice (optional)
- 2 tablespoons White Wine (optional)
- Olive Oil
- Salt & Pepper
- Canola Oil (for frying)
- 1/4 Cup Mayonaise
- 1/4 Cup Lemon Juice (or Orange also works)
- Chives (green onions or shallots)
- Salt & Pepper
- Add more lemon juice for a vinaigrette
1. Season the cut chicken breasts or tenderloins generously with the first five herbs and spices. Place in plastic bag along with wine, lemon juice and olive oil and let refrigerate for at least 30 minutes. The chicken can marinate overnight as well.
2. Pour 2 tablespoons of Canola Oil in sautee pan and heat until it sizzles. Then place 3-4 chicken pieces in the hot pan. Cook for approximately 3-4 minutes on each side, though cooking size depends on the size of your chicken pieces.
3. While chicken cooks, whisk mayonnaise, lemon juice, curry, cayenne, and chives until well blended.
4. When chicken is finished cooking sprinkle with a bit of salt. Let chicken cool for about a minute and either skewer the tenderloins and serve as an appetizer or serve on top of mixed greens mixed with the spiced Aoli.