Chukar Recipe: Simple, Sweet and Spicy

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Looking for a sweet and spicy Chukar Recipe? This dish combines tender meat with a flavorful mix of vegetables and seasoning, creating a delightful balance of flavors. Whether you’re a seasoned chef or just starting out, this recipe is sure to impress.

For a family-friendly switch or for a non bird-hunter, simply substitute chukar with 1-2 pounds of chicken breasts. Slice the chicken breasts into thin fillets and follow the recipe as described, ensuring the chicken is cooked through before serving to your family. Either way, it’s a fantastic meal with flavor, nourishment and can be made in under 30 minutes.

Ingredients Overview:

• 1 Chukar: You can substitute with 1-2 pounds of chicken breasts or thighs.
• Apples: I recommend a sweet variety like Honeycrisp
• White onion
• Radishes
• Carrots: Rainbow carrots add color but are optional. For a slightly less sweet flavor, try parsnips.
• Olive or avocado oil
• Waltons’ sweet and sassy seasoning: Alternatively, you can use a combination of brown sugar, salt, garlic and onion powder, mustard seed, and celery seed.
• Wheat berries: Substitute any whole grain but if you have never tried wheat berries this is a fabulous time to test them out.
• Broth: Vegetable, garlic or chicken can be used or you can make your own using veggie scraps.

Directions:

If you are able to do so, brine the chukar ahead of time. Brining will enhance tenderness and flavor by soaking them in a solution of water, salt, and sugar for 4-6 hours in the refrigerator. If not, that is okay!

• Cook wheat berries according to package instructions, optionally adding 1/2 a chicken bouillon cube for extra flavor.
• Chop all vegetables and fruit and gather all of your ingredients before you cook.
• Heat oil in a skillet over medium heat.
• Add chopped vegetables and diced apples to the skillet and sauté for 4-5 minutes.
• Sprinkle two tablespoons of sweet and sassy seasoning (substitute listed below) over the mixture as it cooks.
• Meanwhile, coat the meat with a little oil and seasoning. If you brined it ahead of time, remove it from the brine, discard the brine and pat the chicken dry.
• Add the meat to the skillet and brown both sides for 2-3 minutes.
• Pour in broth and bring to a simmer. Cover and cook for an additional 5-8 minutes until. Technically, to be safe the meat should reach an internal temperature of 160°F. From experience, removing the heat/turning off the heat when it’s around 155 works well as it will continue to cook once removed from the heat.
• Let the dish rest for 5-8 minutes before serving.
• Serve the meat and vegetable mixture over the cooked wheat berries.

Cooking Tips for Success:

• If you don’t want to order the Sweet and Sassy seasoning (though I highly recommend it, it’s delicious), try a combination of brown sugar, salt, garlic and onion powder, mustard seed, and celery seed. Start with 1/2 to 1/4 tsp of each and smell the combination to see what you think.
• Chicken thighs tend to be much thicker than Chukar. If you use chicken thighs (or breasts that are not thinly sliced) your cook time will be longer. Chicken should be cooked to an internal temperature of 160 degrees.
• Monitor meat closely to avoid overcooking, especially if using thinner cuts.
• Allow the dish to rest before serving to allow flavors to meld. Allowing it to rest usually means leave it alone, covered, and wait before removing the lid to serve.

Plucking and Brining:

Taking the time to pluck and brine your birds is key to maximizing flavor and tenderness. By doing so, you’ll enhance the overall taste and texture of the dish, making it truly worth the effort. However, in one of the photos you’ll see that one of the pieces of chukar was skinned and not plucked.

Customization

Feel free to customize the recipe to suit your preferences! Experiment with different vegetables or spices to create your own unique twist on this dish.

Often I like to substitute pears for apples for a more subtle flavor. Or consider adding dried apricots or plums for a sweet and different texture.

Serving Suggestions:

This meal is complete to me and essentially is made in one pan and one pot, who doesn’t love that? If you need more, pair this sweet and spicy chukar recipe with a simple side salad or roasted potatoes.

It’s also delicious served cold the next day for a quick and satisfying lunch. You can also add regular or hot honey to it for some additional sweet heat.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Always remember to reheat gently in the microwave or on the stovetop until warmed through. Chukar (like a lot of poultry) can dry out quickly if over cooked.

Let’s Get Cooking!

I hope you enjoy this sweet and spicy chukar recipe as much as we do!