Best Spice Rubbed Chicken With Kumquat Lemongrass Dressing Recipes

Grilled Chicken with Kumquat-Lemongrass Dressing image

Provided by Martha Stewart

Number Of Ingredients 9

1 teaspoon chili powder
2 teaspoons turmeric powder
1 tablespoon sugar
Coarse salt
4 boneless, skinless, chicken breast halves, skin on
Olive oil, for drizzling
Kumquat-Lemongrass Dressing
Cilantro leaves, thinly sliced
Steamed asparagus, for serving (optional)

Steps:

In a small bowl, mix together chile powder, turmeric, and sugar; season with salt. Rub chicken with spice mixture, place in a dish, cover, and refrigerate at least 2 hours or up to overnight.
Preheat oven to 450 degrees. Preheat grill pan over medium-high heat.
Drizzle chicken breasts on with olive oil and place on grill pan. Cook until browned, turning once. Transfer chicken to a baking sheet and continue cooking in the oven, until cooked through, 10 to 12 minutes. Divide asparagus between 4 serving plates. Top each with a chicken breast. Spoon dressing over chicken, garnish with cilantro, and serve.

Asian Chicken with Kumquat Sauce image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h

Yield 6

Number Of Ingredients 13

1 whole chicken (3 to 3 1/2 lb)
3 tablespoons dry sherry or orange juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/3 cup thinly sliced preserved kumquats
1/2 cup orange juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1 tablespoon cold water
2 teaspoons cornstarch
2 tablespoons slivered almonds, toasted
1 tablespoon orange-flavored liqueur, if desired

Steps:

Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.

Nutrition Facts : Calories 290, Carbohydrate 12 g, Cholesterol 85 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg

Kumquat-Lemongrass Dressing image

Provided by Martha Stewart

Number Of Ingredients 11

1/2 cup fresh lime juice
1/4 cup rice vinegar
1/4 cup sugar
1 stalk lemongrass, trimmed, smashed, and chopped
10 kaffir lime leaves, chopped
1 1/2 teaspoons grapeseed, corn, or canola oil
2 shallots, minced
1 (1-inch) piece fresh ginger, peeled and minced
1/2 pound kumquats, sliced crosswise 1/4 inch thick, seeds removed
1 red finger chile, thinly sliced crosswise
2 teaspoons coarse salt

Steps:

Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.
Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.