Best Yogurt Rubbed Roast Chicken With Red Pepper Sauce Recipes
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
ROAST CHICKEN WITH YOGURT SAUCE
Chicken will never taste the same once you try this roast chicken prepared with yogurt and turmeric sauce.
Provided by ida ku zaifah
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and pat dry chicken.
- Prick the skin with a fork.
- Rub it with a mixture of pepper and ground ginger.
- With string, tie legs and tail of chicken.
- Place chicken breast side-up on rack in open roasting pan.
- Roast at 180°C for 10 minutes.
- Heat sauce in a pan over medium heat.
- Brush skin with sauce.
- Roast the chicken for about 1 1/2 hours, basting frequently with sauce.
- Keep the sauce warm while basting.
- Place the chicken on a heated platter, arrange rice or bread stuffing around it if you desire.
- Mix some dripping from the roasting pan with yogurt sauce and pour some over the chicken.
- Serve the remaining sauce separately.
Nutrition Facts : Calories 733.3, Fat 55, SaturatedFat 22.7, Cholesterol 245.4, Sodium 501.5, Carbohydrate 11.9, Fiber 1.3, Sugar 5.3, Protein 46.6
ROAST CHICKEN WITH SPICED YOGURT
A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.
Provided by ChipotleChick
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry.
- Fold chicken wings across back so that the tipe touch.
- Tie or skewer the drumsticks to its tail.
- Place the chicken in a latge glass bowl.
- Mix the 1/2 teaspoon water and gound mustard in a small bowl.
- Stir in remaining ingredients except 1/4 cup water.
- Pour over chicken.
- Cover and refrigerate at least 12 hours, but no more than 24.
- Heat oven to 375.
- Remove chicken from marinade, reserve the marinade.
- Place the chicken on a rack in a shallow roasting pan.
- Roast chicken 1 hour or more, until juices run clear.
- Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
- Remove chicken from the roasting pan, and keep it warm.
- Stir the 1/4 cup water in the pan drippings, and heat until hot.
- Remove and discard the skin from the chicken.
- Serve the meat with the sauce.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love