FRAGRANT CHICKEN CURRY WITH CHICK PEAS
A low-fat curry that's packed with full, fragrant flavour - you can make it in one pot, too
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
- Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
- Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.
Nutrition Facts : Calories 272 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.68 milligram of sodium
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This substantial soup is zippier than the usual matzo-ball-type golden chicken soup. It has a rich tomato base that is laced with fragrant spices - turmeric, cinnamon, paprika, ginger, nutmeg and cayenne - and it's loaded with hearty vegetables.
Provided by Melissa Clark
Categories dinner, soups and stews
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.)
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 555 milligrams, Sugar 7 grams, TransFat 0 grams
FRAGRANT CHICKEN, CORIANDER & COCONUT CURRY
This Indian-style chicken will go well with basmati rice, naan bread or even rice noodles
Provided by Anjum Anand
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 28
Steps:
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
- Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
- Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
- Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
Nutrition Facts : Calories 438 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.69 milligram of sodium
FRAGRANT SPICED CHICKEN WITH BANANA SAMBAL
This spicy Asian-inspired dish is flavoured with coriander, cumin, turmeric, almonds and cardamom. Serve with a cooling chopped salad
Provided by Sara Buenfeld
Categories Main course
Time 1h
Number Of Ingredients 18
Steps:
- Put the onions in a food processor with the garlic and ginger. Blitz until it is as smooth as possible, then pour in half the stock and blitz again.
- Heat a large non-stick pan, sprinkle in the spices and toast for 1 min. Pour in the onion mixture, the remaining stock and all but ½ tsp of the chopped chilli. Add the almonds and tomato purée, and stir well. Simmer for 35 mins until completely soft, stirring every now and then and adding a little water if the mixture starts to catch on the bottom of the pan.
- Add the chicken and half the fresh coriander. Heat very gently for 10 mins to cook the chicken through. Mix all the sambal ingredients with the remaining coriander and chilli, and heat the rice following pack instructions. Serve the chicken and sambal with the brown rice.
Nutrition Facts : Calories 410 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.2 milligram of sodium
FRAGRANT CROWN ROAST OF CHICKEN WITH SAUSAGE 'ROLLS' & MAPLE SWEET POTATOES
Revitalise run-of-the-mill chicken with this fresh and fragrant idea from Gordon Ramsay
Provided by Gordon Ramsay
Categories Dinner, Lunch
Time 1h45m
Number Of Ingredients 16
Steps:
- Mix 125g of the softened butter with the lemon zest and a squeeze of juice. Strip the leaves from 3 of the rosemary and all the thyme sprigs and finely chop with the parsley. Mix the herbs into the butter until smooth. Use your hands to carefully peel back the top-breast skin and slowly push your hands between the flesh and skin until you reach the bottom. Press the butter into the pocket of skin, working it over the flesh, then stretch the skin back over the breast. Smooth down the outside with your fingers. Chill the bird for half an hour or more.
- Heat oven to 220C/fan 200C/gas 7 and heat a large, non-stick, ovenproof frying pan until you can see a heat haze rising. Add about 2 tbsp oil and brown the bird all over. Transfer the bird to the oven either in the same pan, if ovenproof, or in a roasting tray and cook for 5 mins. Turn the heat down to 190C/fan 170C/gas 5, then cook for another 30-35 mins, ladling over pan juices every 10 mins to baste. Remove and allow to stand for 10 mins.
- Tear off a large sheet of foil and fold in half. Spread the centre with 25g butter and season. Lay 4 Chinese leaves down in a line, pressing on the stems to snap - flatten if necessary. Place the basil leaves over, then lay the sausages tightly down the centre and cover with remaining leaves. Roll in the foil as firmly as possible. Twist the ends of the foil and cut them off or fold them in. Place in a shallow baking tray and add a cup of cold water to help it steam-bake. Cook it on the shelf under the bird for the final 25 mins, then remove and stand for 10 mins before unwrapping and slicing into diagonal chunks.
- Cut the sweet potatoes into long wedges, blanch in boiling water for 2 mins, drain, cool in iced water and set aside. Heat a large frying pan until hot and add 3 tbsp oil. Stir-fry the onion, garlic cloves and remaining rosemary sprig for 2-3 mins, then add the sweet potato and remaining butter and sauté until lightly browned.
- Pour in the maple syrup and cook for 2 mins until it caramelises. Trickle in the vinegar and about 1⁄2 cup (120ml) water. Cook for 10 mins, shaking the pan occasionally until the wedges are just tender, then remove the garlic and rosemary. Keep warm.
- To serve, first mix the chopped parsley into the vinaigrette. Using a sharp knife, feel for the top of the breast bone and carefully slice away each breast in one whole piece, slashing it in short movements from the rib bone and cutting it away to include the exposed wing-tip bone. Lay on a chopping board and cut into 3 or 4 thick slices. Repeat with the other breast. Divide the sweet potato between 4 warmed plates and arrange the chicken on top. Place the sausage-roll chunks around the edge and spoon over the parsley vinaigrette.
Nutrition Facts : Calories 900 calories, Fat 68 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.81 milligram of sodium
FRAGRANT GREEN CHICKEN CURRY
With the curry paste prepped ahead, this flavorful Thai-style curry comes together in just about 20 minutes.
Provided by Donna Hay
Categories HarperCollins Dinner Curry Chile Pepper Lemongrass Cilantro Chicken Cashew Coconut Lime Juice Quick & Easy
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the rice:
- Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
- Make the curry:
- Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.
VIETNAMESE-STYLE CHICKEN WITH FRAGRANT RICE NOODLES
Nuoc cham, the Vietnamese dipping sauce, does double duty here: As a marinade, it soaks into the chicken as it roasts. And as part of a rich pan sauce for rice noodles, it marries with the chicken juices. Look for rice noodles that are flat and similar in width to linguine, those normally used for pad Thai. Since the noodles are served at room temperature, run them under cool water after boiling to keep them from clumping. Raw snap peas offer a refreshing crunch, and fans of half-sour pickles will enjoy the extra tanginess they add to the dish.
Provided by Kay Chun
Categories noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. In a large bowl, prepare the marinade by combining 3 tablespoons lime juice, oil, fish sauce, garlic, ginger, sugar and peppers, and mix well. Add chicken to marinade, season with salt and pepper, and mix well. Spread chicken in an even layer on a large rimmed baking sheet and roast until golden and cooked through, about 20 minutes. Transfer chicken to a plate and scrape the pan juices and bits into a small bowl. Spoon off grease, then stir in the soy sauce and the remaining 2 tablespoons of lime juice to make the pan sauce.
- Meanwhile, cook rice noodles until tender, according to package directions. Drain and run under cold water until cool. Drain well and transfer to a large bowl. Add snap peas, pickles, basil, cilantro and pan sauce and season with salt and pepper. Toss to combine. Serve with lime wedges.
- Divide noodles in 4 bowls and top with chicken. Serve with lime wedges.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 12 grams, Carbohydrate 84 grams, Fat 17 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 2043 milligrams, Sugar 10 grams, TransFat 0 grams
AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE
This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159
Provided by French Tart
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
- Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- Remove the lid, stir well and serve with the following sauce.
- Accompanying Sauce.
- Skin the tomatoes and mix all the ingredients together, season to taste.
- Serve the Kabsa with the tomato sauce and flatbreads.
- NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8
FRAGRANT CHICKEN CURRY
It's easy to buy a cooked hen, take the meat off the bone and use it in a 'wow' recipe. I especially like it for dishes like this curry that I might not have time to make from scratch.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 6
Number Of Ingredients 15
Steps:
- Mix spices in small bowl. Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
- Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
- Remove from heat, sprinkle with cilantro and serve over rice. Pass chutney separately.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 58 g, Cholesterol 83.1 mg, Fat 22.2 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 6.2 g, Sodium 630.8 mg, Sugar 2.9 g
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!
Provided by Kater
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
- Garnish with chopped cilantro and lemon wedge and serve.
Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 2.3, Cholesterol 110.2, Sodium 1097.9, Carbohydrate 26.4, Fiber 5.3, Sugar 4, Protein 34.1
SPICED ROAST CHICKEN WITH FRAGRANT JASMINE RICE
I got this recipe out of a Dish Magazine. It is beautiful! Prep time included time to marinate. I sometimes marinate over night.
Provided by christie
Categories Chicken
Time 4h
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- CHICKEN: Use kitchen scissors to cut down both sides of the back bone and remove.
- Open the chicken out like a book and snip through the wishbone to enable the chicken to lie flat.
- Slash the skin several times and place the chicken in a large dish.
- Pound the garlic, ginger, chilli and sugar to paste in a mortar and pestle or blend in a small food processor.
- Add the remaining ingredients and mix well.
- Pour the marinade over the chicken and rub into the meat.
- Cover and marinate in the refrigerator for 2-3 hours if possible.
- Preheat the oven to 200°C.
- Heat a little oil in an over proof saute pan over a medium heat.
- Take the chicken out of the marinade, letting the excess drip back into the dish.
- Place the chicken in the pan, skin side down and allow to brown.
- Turn the chicken over and pour over the marinade.
- Roast the chicken in the over 50-60 minutes, basting a couple of times during cooking.
- Transfer the chicken to a plate and rest, lightly covered, for 5 minutes.
- Tip the pan juices into a small pot.
- Mix the cornflour with the water and stir into the juices.
- Simmer for 2 minutes then add a good squeeze of lime juice and pour into a serving jug.
- RICE: Heat the oil in an oven-proof saute pan or pot with a lid.
- Add the onion, garlic, ginger, cardamom pods and mustard seeds and gently fry until tender.
- Add the rice, stock and salt and bring to the boil.
- Cover and place back in the oven for 25 minutes.
- Stir the rice once during cooking.
- Remove from the oven and sit covered, for 5 minutes before serving.
- TO SERVE: Spoon the rice onto a platter.
- Cut the chicken into serving pieces and place on top.
- Scatter fresh herbs over the chicken and garnish with lime wedges.
- Bowls of thick plain yoghurt, roasted chopped peanuts and crispy shallots are nice accompaniments.
Nutrition Facts : Calories 1130.4, Fat 50.4, SaturatedFat 12.8, Cholesterol 179.3, Sodium 2281.8, Carbohydrate 108.4, Fiber 5.2, Sugar 16.9, Protein 58.3
FRAGRANT CHICKEN AND RICE NOODLE SOUP
This light, fresh-tasting soup is based on a Vietnamese pho. The chicken provides both the stock and the meat for the soup. A Jill Dupleix recipe.
Provided by AmandaInOz
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
- Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
- Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
- Cover the noodles with hot water, gently separate using chopsticks, and drain.
- Divide the noodles between four deep, warmed soup bowls.
- Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.
Nutrition Facts : Calories 1215.3, Fat 64.2, SaturatedFat 18.3, Cholesterol 292, Sodium 1695.6, Carbohydrate 80.5, Fiber 4.3, Sugar 9.3, Protein 74.8
FRAGRANT GREEN CHICKEN CURRY
Steps:
- GREEN CURRY 1. Put all green curry paste ingredients in a food processor and whiz to a sooth paste. 2. Marinate the chicken in some of the paste for about 30 minutes. 3. In a large saute pan, heat the oil and fry the chicken pieces around 4 minutes. Add the remainder of the marinade (it will splatter). Add the coconut milk and simmer for 8 - 10 minutes. Serve sprinkled with the pistachios and some cilantro with rice or noodles.
FRAGRANT LEMON CHICKEN
An easy slow cooker chicken recipe that cooks on its own and tastes great - the meat just falls off the bone!
Provided by Dawn Ash
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 9h20m
Yield 6
Number Of Ingredients 9
Steps:
- Rub salt and pepper into the skin of the chicken, and then place apple and celery inside the chicken. Place chicken in slow cooker. Sprinkle chopped onion, rosemary, and lemon juice and zest over chicken. Pour 1 cup hot water into the slow cooker.
- Cover, and cook on High for 1 hour. Switch to Low, and cook for 6 to 8 hours, basting several times.
Nutrition Facts : Calories 309 calories, Carbohydrate 7.1 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 1.8 g, Protein 31.1 g, SaturatedFat 4.8 g, Sodium 101.3 mg, Sugar 3.3 g
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
Steps:
- 1. Heat oil in a large soup pot over high heat. Add onion and salt and sauté until limp, 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.) 2. Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes. 3. Return heat to high if you lowered it, and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low, and simmer for 15 minutes. 4. Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired, and serve garnished with cilantro and lemon wedges.
FRAGRANT ROAST CHICKEN
A great make ahead roast - it's delicous cold, or eat it straight out of the oven. Yum
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put ½ a lemon and ½ a garlic head into the chicken's cavity, then put into a roasting tray. Mix butter, garlic and half the spices and spread over chicken breast and legs. Season well. Can be prepared up to a day ahead and kept covered in the fridge. Put the remaining garlic into the tray and roast chicken for 1 hr. Mix remaining spices into yogurt and season.
- Remove chicken from oven and smother with yogurt. Spoon some of the juices over, add the remaining lemon to the tray, then roast for 15 mins or until the yogurt is golden and set and the juices run clear. Lift chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold.
Nutrition Facts : Calories 379 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.96 milligram of sodium
GARLIC CHICKEN FRAGRANT RICE ON A BUDGET
This is an extremely simple and quick recipe which produces marvelous results! Garlic is mashed and placed into the rice cooker with some chicken for flavour. The result is the extremely fragrant garlic rice to die for! Delicious by itself, even better with some chicken!
Provided by dollychiaa
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
- When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Nutrition Facts : Calories 705.1 calories, Carbohydrate 93.6 g, Cholesterol 19.4 mg, Fat 30.6 g, Fiber 1.4 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 483.8 mg, Sugar 0.1 g
FRAGRANT ORANGE CHICKEN WITH SCALLION MASHED POTATOES
Yield 4 servings
Number Of Ingredients 9
Steps:
- 1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours. 2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan. 3. Bake chicken, basting frequently, for 1 hour. 4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions. Serve with Scallion Mashed Potatoes
FRAGRANT CHICKEN CURRY
I found this while looking for an easy curry recipe. I am putting it here to consolidate my recipes: From allrecipes SUBMITTED BY: USA WEEKEND columnist Pam Anderson
Provided by Teddys Mommy
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix spices in small bowl.
- Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
- Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
- Remove from heat, sprinkle with cilantro and serve over rice.
- Pass chutney separately.
Nutrition Facts : Calories 329.3, Fat 19, SaturatedFat 4.6, Cholesterol 87.7, Sodium 463.4, Carbohydrate 9.3, Fiber 2.2, Sugar 3.9, Protein 29.9
FRAGRANT ORANGE CHICKEN WITH SCALLION MASHED POTATOES
Provided by Sheila Lukins
Categories Chicken Potato Bake Marinate Dinner Soy Sauce Orange Juice Green Onion/Scallion Parade Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Place the chicken in a large bowl. Combine remaining ingredients and coat chicken. Refrigerate, covered, for 2 to 4 hours.
- 2. Remove chicken 30 minutes before cooking. Preheat oven to 375°F. Arrange chicken in a shallow roasting pan. Pour 2/3 cup of the marinade into the pan.
- 3. Bake chicken, basting frequently, for 1 hour.
- 4. Transfer to a platter. Strain pan juices into a small saucepan and boil until thickened, about 10 minutes. Drizzle sauce over the chicken and sprinkle with scallions. Serve with Scallion Mashed Potatoes
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