SIXTEEN-SPICE-RUBBED CHICKEN BREAST WITH BLACK PEPPER VINEGAR SAUCE AND GREEN ONION SLAW
Steps:
- To make the dressing for the slaw, combine the green onions, vinegar, honey, chiles, mayonnaise, oil and salt and pepper to taste in a blender and blend until emulsified.
- Combine the cabbage, red onion and poppy seeds in a bowl, add the dressing, and stir until combined. Fold in the cilantro and season with salt and pepper to taste. Cover and refrigerate while you grill the chicken or for up to 1 hour.
- Heat your grill to high.
- Stir together the ancho powder, pasilla powder, cumin, coriander, ginger, brown sugar, garlic powder, onion powder, allspice, cinnamon, cloves, fennel, chile de arbol, 2 tablespoons salt, black pepper and cayenne in a small bowl.
- Brush both sides of the breasts with the oil and season with salt. Rub the top side of each breast with a few tablespoons of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Turn the breasts over and continue grilling until just cooked through, 4 to 5 minutes longer.
- Remove the chicken from the grill and drizzle with the black pepper vinegar sauce. Tent loosely with foil and let rest for 5 minutes. Serve the slaw on the side.
- Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.
ONION CHICKEN IN BALSAMIC SAUCE
I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.
Provided by GYPSY-WITCH
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
- Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
- Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g
CHICKEN WITH APPLE, ONION AND CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes.
- Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half.
- Remove from the heat, season with salt and pepper and whisk in the butter. Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.
CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE
Steps:
- Make dipping sauce:
- Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
- Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
- Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
CUMIN CRUSTED CHICKEN WITH COTIJA AND MANGO-GARLIC SAUCE WITH GREEN ONION PESTO MASHED POTATOES
Steps:
- Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
- Preheat oven to 400 degrees F.
- Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
- Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
- Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
- Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.
- Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.
- Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.
- Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.
- Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.
- With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.
CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
- While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
- When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
- Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.
PAN ROASTED CHICKEN WITH CRUSHED BLACKBERRY-ANCHO SAUCE AND GREEN ONION SMASHED POTATOES
Steps:
- For the puree: Combine the ancho and water in a small bowl and let stand 30 minutes. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro and 1/2 cup of the liquid, adding more if needed.
- For the sauce: Melt the butter in a medium or large nonreactive saucepan over medium heat. Saute the celery, carrot and onions until the celery and carrot are tender and the onions are translucent, about 7 minutes. Add the peppercorns and continue cooking 2 more minutes. Add the port, red wine, cranberry juice concentrate, ancho puree, sugar and stock, stirring constantly and making sure to scrape the bottom of the pan. Cook until the mixture is reduced by half, strain, season to taste with salt and pepper and fold in the blackberries.
- For the chicken: Preheat oven to 450 degrees. In a mixing bowl, combine flour, chile powder and season with salt and pepper. Season the chicken breasts with salt and pepper.
- Saute 2 cloves of garlic and spinach. Cool down over ice.
- Divide the spinach among the chicken breasts, placing it in the center of each. Roll up the meat and tie with kitchen string. Dredge the rolls in the flour mixture and shake off the excess.
- In a large ovenproof saute pan over medium-high heat, heat the oil until almost smoking and sear the rolls until slightly crusty, about 1 minute on each side. Place the pan in the oven and cook the meat an additional 8 minutes for medium. Let rest before slicing.
- For the potatoes: Preheat oven to 450 degrees. Brush scallions with some of olive oil and season with salt and pepper to taste. Place on a sheet pan and roast for 10 minutes. Remove from the oven and coarsely chop. Toss the potatoes with the remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown. As soon as they come out of the oven, place the potatoes in a large mixing bowl, add the garlic, scallions, and butter. Smash with a potato masher to achieve a rustic texture, not smooth. Season with salt and pepper.
CHICKEN WITH PEARL ONION AND CREMINI MUSHROOM SAUCE
Make and share this Chicken With Pearl Onion and Cremini Mushroom Sauce recipe from Food.com.
Provided by Krista Roes
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken breasts with 1/4 teaspoons of salt and 1/4 tsp of pepper and sauté chicken in 1 tablespoons olive oil until browned on both sides, about 5 minutes.
- Set chicken aside, and keep warm.
- Add remaining 1 tablespoons of olive oil to pan and cook onions and garlic 3 to 4 minutes until onions are brown.
- Add mushrooms and cook until softened, about 4 minutes.
- Add wine and cook until most of the liquid is absorbed.
- Add cream and return chicken breasts to pan.
- Cook, covered, over low heat, until chicken is cooked through, about 5 minutes.
- Stir in rosemary, remaining 1/4 teaspoons salt and remaining 1/4 teaspoons pepper.
CHICKEN WITH ROSEMARY-ONION SAUCE
"This is a great dish to serve guests because it tastes like you fussed," writes Donna Roberts of Shumway, Illinois. "There is nothing more aromatic or flavorful than chicken with rosemary."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large nonstick skillet, brown chicken in 1 teaspoon butter. Transfer to an 11x7-in. baking dish coated with cooking spray. , In the same skillet, saute onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth and milk. Add rosemary. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour sauce over chicken. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 501mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN BREASTS WITH CARAMELIZED ONION SAUCE
A great throw together chicken recipe that looks and tastes like you've worked on it all day. Great for pop up dinner parties. Serve with brown rice or noodles, green salad and hot French bread.
Provided by Penny Stettinius
Categories Very Low Carbs
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dry chicken well.
- Season chicken with salt, pepper, and thyme.
- In a large skillet, melt butter and olive oil and brown the chicken.
- Remove chicken and saute onions until almost caramelized, stirring occasionally, then add mushrooms and cook 3-4 minutes more.
- Add wine, Tarragon, season again with salt and pepper.
- Return chicken to pan and simmer, covered, 45 minutes or until done.
- Transfer chicken breasts to a warm platter.
- Boil pan juices 3 minutes.
- Remove from heat and cool a few minutes.
- Add sour cream and mix well.
- Cook until heated through, stirring constantly.
- *Do not allow the sauce to boil.
- Pour sauce over chicken, top with sliced green onions and serve immediately.
Nutrition Facts : Calories 473.4, Fat 30.1, SaturatedFat 12, Cholesterol 119.8, Sodium 147.4, Carbohydrate 9.6, Fiber 1.5, Sugar 3.5, Protein 34.4
CHICKEN IN ONION AND MUSTARD SAUCE
Surprisingly mild and easy to make, this dish takes to substitutions well depending on what you have in the house. Despite the name, even my young children enjoy this chicken! It's quick, easy, and something different for dinner. Apple juice may be substituted for the applesauce and wine. Grainy, spicier mustards will create a spicier sauce; mild or sweet mustards will create a milder sauce.
Provided by sonnet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Melt the butter in a skillet over medium heat. Season the chicken on both sides with pepper; cook the chicken breasts in the butter until no longer pink in the center and the juices run clear, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the breasts from the pan and set aside.
- Stir together the onion, parsley, applesauce, wine, mustard, and half-and-half in the pan; bring the mixture to a boil and cook about 5 minutes. Return the chicken to the pan; add the walnuts. Allow to cook until the chicken is warm, 3 to 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 12.3 g, Cholesterol 89.5 mg, Fat 23.1 g, Fiber 2.8 g, Protein 31 g, SaturatedFat 6.1 g, Sodium 220 mg, Sugar 6 g
FRESH HERB ROASTED CHICKEN WITH BURNT ORANGE-BLACK PEPPER SAUCE AND GREEN ONION PUREE
Steps:
- Place herbs under the skin of the breast of the chicken. Rub the chickens with olive oil and marinate covered in the refrigerator for at least 1 hour. Preheat oven to 450 degrees F. Truss the chickens and season with salt and pepper to taste. Place the chickens on a rack and roast for 15 minutes. Reduce heat to 350 and continue roasting for 35 to 40 minutes. Remove from oven and let rest.
- Place orange juice in a medium saucepan and cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in a medium saucepan and cook until reduced by 3/4. Add the stock to the orange juice and cook for 5 minutes. Whisk in butter and pepper. Season with salt to taste.
- Place all ingredients in a food processor and process until smooth. Fold the puree into the mashed potatoes and season with salt and pepper to taste.
CHICKEN SOY SAUCE WITH ONION
I adopted this recipe from the Recipezaar account because I am always on the lookout for quick and easy meals. The original introduction was: "A budget recipe that's better than take-out and just as easy. Serve these fragrant chicken thighs over rice."
Provided by Pamela
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
- Cook 10-12 minutes.
- Turn and cook 8-10 minutes longer until browned.
- Transfer chicken to a plate.
- Remove all but 1 tbsp drippings from skillet.
- Add onion.
- Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
- Return chicken to skillet; pour soy sauce and water over chicken and onions.
- Cover; simmer for 15 minutes.
- Transfer chicken to plate with slotted spoon.
- Cook sauce 1 minute more.
- Pour over top of chicken.
POLLO ENCEBOLLADO (CHICKEN IN ONION SAUCE)
Posting for ZWT 7. This recipe comes from mycolombianrecipes.com. The heading said "It's popular in Colombia to cook meat or poultry in Onion or Tomato Sauce. It is the perfect weeknight meal, because it is cheap, easy, simple, fast and full of flavor. Serve it over white rice, pasta or just potatoes and vegetables on the side. This dish in particular can be made with beef or pork as well."
Provided by Papa D 1946-2012
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a deep sauté pan over medium heat, warm the olive oil and butter.
- Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
- Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
- Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE
Make and share this Creamy Mushroom Chicken in Caramelized Onion Marsala Sauce recipe from Food.com.
Provided by Emily B.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
- Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
- Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
- Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
- Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
- While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
- Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
- Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
- Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.
Nutrition Facts : Calories 1376.5, Fat 59, SaturatedFat 30.5, Cholesterol 238, Sodium 3721.7, Carbohydrate 107.2, Fiber 6.3, Sugar 11.2, Protein 51.9
ONION SAUCE CHICKEN
This is a wonderful chicken recipe. The chicken falls apart into the sauce once plated. Excellent with rice even better with my homemade rice pilaf. I have posted this recipe as well under Elaine's Rice Pilaf.
Provided by JCC4329
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Peel and slice onion; set aside.
- Split whole chicken breasts.
- Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat.
- Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside.
- Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over.
- Bake at 350°F for 1 1/4 hours.
Nutrition Facts : Calories 240.4, Fat 14.1, SaturatedFat 3, Cholesterol 47.8, Sodium 692.5, Carbohydrate 10.1, Fiber 0.6, Sugar 1.5, Protein 17.4
CHICKEN IN FRENCH ONION SAUCE
This is a recipe from the Quick & Easy Casseroles from Durkees French Fried Onions cookbook (1988). This is so good. I also added diced onions, frozen corn and next time I'll also add some sliced potatoes. I'll also double the sauce and slightly thicken it so it coats the vegetables, I want to get every drop of that delicious sauce that I can. This would make a wonderful dish to take to a family reunion just cut the chicken into bite size pieces, then continue with the rest of the recipe.
Provided by Catnip46
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375. In 8x12 inch baking dish, combine vegetables and 1/2 can French Fried Onions.
- Arrange chicken breasts on vegetables.
- In small bowl, combine wine, bouillon, garlic salt and pepper; pour over chicken and vegetables.
- Sprinkle chicken with paprika.
- Bake, covered, at 375 for 35-45 minutes or until chicken is done.
- Baste chicken with wine sauce and top with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.
PAN-ROASTED CHICKEN BREASTS WITH ONION AND ALE SAUCE
Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."
Provided by swissms
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Dissolve salt in 2 quarts cold tap water in large container or bowl; submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season chicken with pepper.
- Adjust oven rack to lowest position and heat oven to 450 degrees.
- Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until beginning to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place skillet in oven. Roast until juices run clear when chicken is cut with paring knife, or thickest part of breast registers 160 degrees on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. (If not making sauce, let chicken rest 5 minutes before serving.).
- Using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add onion, then set skillet over medium-high heat and cook, stirring frequently, until onion is softened, about 3 minutes. Add chicken broth, bay, brown sugar,brown ale, and thyme; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper, add 1/2 teaspoon cider vinegar and discard bay. Spoon sauce around chicken breasts and serve immediately.
Nutrition Facts : Calories 228.2, Fat 16.8, SaturatedFat 7.6, Cholesterol 69.3, Sodium 28354.6, Carbohydrate 3, Fiber 0.2, Sugar 1.8, Protein 16.3
CHICKEN IN A FRIED ONION SAUCE
We loved this recipe! So much flavor without being overly heavy like some curries. Recipe courtesy "Madhur Jaffrey Indian Cooking".
Provided by Sandi From CA
Categories Curries
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken into large pieces. If you must use chicken breasts, cut them into 4-6 pieces. Just keep in mind that by using breasts, you're reducing both the fat content (yay!) AND the flavor (boo) and the result will be slightly drier chicken.
- Chop half of the onions coarsely. Cut the remaining onions into halves, lengthwise, and then crosswise into very thin slices.
- Put the chopped onions, ginger and garlic into the container of an electric blender. Blend to a paste.
- Put the oil in a large, wide sauté pan or a large, deep frying pan (nonstick) and set over medium heat. When hot, put in the sliced, onions. Stir and fry the onions until they are a deep, reddish brown color. Remove the onions with a slotted spoon, squeezing out and leaving behind as much of the oil as possible. Put on a plate and set aside.
- Take the pan off the heat. Put in the paste (keep face averted). Put the pan back onto the heat. Stir and fry the paste until it is brown, about 3-4 minutes. Now put in the ground coriander, cumin, turmeric and cayenne and stir once. Put in 1 Tbsp of the yogurt. Stir for about 30 seconds or until it is incorporated in the sauce. Add all the yogurt this way. Add the chicken pieces and stir them around for a minute.
- Pour in the water, add the tomatoes and salt. Stir to mix and bring to a simmer. Cover, turn heat to low, and cook for 20 minutes. Sprinkle in the garam masala and the fried onions. Mix. Cook, uncovered, on medium heat for 7-8 minutes or until the sauce reduces and thickens.
- Skim off the fat and put the chicken in a warm serving dish. Sprinkle the cilantro or parsley over the top. Nom!
CHICKEN AND GREEN ONION DUMPLINGS W/ BALSAMIC SOY DIPPING SAUCE
I found a number of recipes from Hawthorne Lane restaurant in SF. These dumplings just make me want to cook them now! Would be a good recipe to freeze as well
Provided by MarraMamba
Categories Chicken
Time 50m
Yield 32 dumplings
Number Of Ingredients 13
Steps:
- make the dipping sauce:.
- Combine all ingredients and allow to stand for 30 minutes.
- make the dumplings:.
- Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
- Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
- Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.
Nutrition Facts : Calories 70.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 20.8, Sodium 210.6, Carbohydrate 7.2, Fiber 0.4, Sugar 0.5, Protein 7.5
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