Best Molasses Rum Chicken Oamc Recipes

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MOLASSES BAKED CHICKEN



Molasses Baked Chicken image

A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.

Provided by Jane Baier Warren

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 (3 pound) whole chicken, cut into pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
2 tablespoons molasses
2 tablespoons cider vinegar
2 tablespoons Dijon mustard

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
  • Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
  • In a bowl, mix the molasses, vinegar, and mustard.
  • Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)



Creamy Baked Penne and Chicken With Mushrooms (Oamc) image

From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

Provided by muncheechee

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

salt
1 lb penne
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, and chopped course)
1 medium onion, minced
1/2 ounce dried porcini mushrooms, rinsed and minced (VARIATION No mushrooms)
8 garlic cloves, medium sized minced (about 8 tsps)
1 teaspoon thyme, dried (VARIATION 1/4 tsp lemon zest)
1/4 cup unbleached all-purpose flour
2 cups low sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs chicken breasts, boneless and skinless, trimmed
8 ounces Italian cheese blend, shredded (about 2 cups)
1/4 teaspoon ground black pepper
2 tablespoons parsley, fresh and minced (VARIATION 3 tbsp minced fresh terragon leaves)
3 bay leaves
1 1/2 cups peas, frozen
3 tablespoons lemon juice

Steps:

  • Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
  • Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
  • Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
  • Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
  • TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
  • TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
  • TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
  • BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

Nutrition Facts : Calories 669.1, Fat 30.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 112.1, Carbohydrate 62.8, Fiber 9.1, Sugar 4.5, Protein 34.4

PEACH AND MOLASSES CHICKEN



Peach and Molasses Chicken image

The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.

Provided by Nicole Taylor

Categories     dinner, lunch, barbecues, poultry, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 cup peach jam
1/4 cup unsulfured molasses
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon coriander seeds, crushed
1 tablespoon ground mustard
1/2 teaspoon kosher salt (such as Diamond Crystal)
3 to 4 pounds bone-in, skin-on chicken thighs
1½ teaspoons kosher salt (such as Diamond Crystal)
½ teaspoon freshly ground black pepper
1½ tablespoons peanut oil
1 tablespoon coriander seeds, crushed

Steps:

  • Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
  • Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
  • Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
  • Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.

MOLASSES- RUM CHICKEN (OAMC)



Molasses- Rum Chicken (OAMC) image

Make and share this Molasses- Rum Chicken (OAMC) recipe from Food.com.

Provided by laurinauditt

Categories     Chicken Breast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

6 lbs boneless skinless chicken breast halves
1 1/2 cups blackstrap rum (such as Cruzan) or 1 1/2 cups other dark rum
3/4 cup prepared barbecue sauce
2/3 cup lime juice
3 tablespoons molasses
3 tablespoons hot pepper sauce
2 tablespoons vegetable oil
1 tablespoon salt

Steps:

  • Rinse and trim chicken as desired. Divide chicken evenly among three one-gallon zip lock freezer bags.
  • Combine rum, barbecue sauce, lime juice, molasses, hot pepper sauce, oil, and salt in a large bowl. Diveide the marinade evenly over the chicken.
  • Seal and freeze.
  • To cook one Entree:.
  • Completely thaw one entree in the refrigerator, prepare a medium low fire in a gas or charcoal grill. Grill chicken, turning occasionally, for 30 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F. Discard remaining marinade.

Nutrition Facts : Calories 385.6, Fat 8.2, SaturatedFat 1.6, Cholesterol 145.3, Sodium 1072.6, Carbohydrate 10.6, Fiber 0.2, Sugar 7.1, Protein 48.3

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