COUSIN MARIE'S CHICKEN & SPAGHETTI (almost like tetrazzini) Serves 4 - 8
CHICKEN TIKKA MASALA (in a tomato cream sauce)
DEB'S SPICY LEMON CHICKEN
This very light and flavorful chicken is ideal for a warm summer dinner on your deck of patio. It’s very simple to prepare with just a few key ingredients and is packed with flavor from the marinade. You’ll make this over and over again! Serve with a fresh tossed green salad or roasted potatoes.
1 chicken, cut up (approx. 8 - 10 chicken pieces) (3 lbs) (**I made mine with boneless skinless
chicken thighs - less fat & calories)
1 cup lemon juice ( or juice from 6 lemons)*
1/2 cup olive oil
2 tsp crushed red pepper flakes
2 tsp fresh ground pepper
2 tsp salt
**Save the lemon rinds for decoration, slice rind into strips and garnish with some fresh parsley.
Combine and whisk marinade ingredients, and reserve half. Put the chicken pieces in a jumbo Ziploc bag and pour the other half of the marinade over the chicken, along with the lemon slices if you used lemon. Marinate in the refrigerator for 3-4 hours turning over every now and then.
When you're ready to cook, pre-heat oven to 400 degrees.
Pour the chicken and marinade from bag and place in a baking dish sprayed with Pam. Discard the bag and any marinade left in it. Season chicken with salt and pepper.
Bake chicken for about 45 minutes to an hour, depending upon the size of your pieces, basting once or twice with the reserved freshly made marinade, until chicken is cooked through and juices run clear.
Be sure and use all the marinade at the end, as this dish is wonderful over rice or couscous, or even with a salad, using the extra cooked marinade as a sauce or dressing.
**As you can see, I made my version with the boneless skinless chicken thighs, and we think it came out perfectly, (and did not require any basting except when I took them out). It was delicious and they're making chicken sandwiches for lunch tomorrow with the leftovers! If you are going to use boneless skinless breasts instead, be sure to adjust your cooking time down so they don't dry out.
CHICKEN LEGS CHILAQUILES STYLE
2 clove(s) garlic, smashed
Photo: Deb's version of Chicken Chilequiles
MAPLE GLAZED CHICKEN BREAST W/ MUSTARD JUS
Tender & crisp chicken legs w/ sweet tomatoes, Serves 4 - 6
4 chicken legs, jointed
sea salt and freshly ground black pepper
a big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
optional: 1 x 410g tin of cannellini beans, drained
optional: 2 handfuls of new potatoes, scrubbed
Preheat your oven to
180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one
Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath.
Place in the oven for 1.5 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving.
You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.
recipe & photo: Jaime Oliver
Baked Pesto Chicken Serves 4 - 6
6 boneless skinless chicken breasts, cut in half (either way)
1 pint pre-made basil pesto
1 cup shredded swiss or mozzerella cheese (whole or low fat)
Be sure to cover the dish with foil. Then bake at 375F/190C for 25-30 minutes, just until the chicken is barely cooked through. (Don't cook too long at this stage, or the chicken will be overcooked when the cheese is melted and browned.)
When chicken is just about done, sprinkle 1/2 cup shredded swiss or mozzarella cheese over the top, and dot with a bit more pesto and bake about 5 minutes more. (If your broiler is separate from the oven, start preheating it at this point.)
You want the cheese to be lightly browned, so after 5 minutes I switched to broil for about 3- 5 minutes, just long enough to get some color on the cheese. Serve hot, maybe with rice or couscous to soak up the juices.)
adapted from kaylnskitchen.com
Scott Peacock's Roasted Chicken Thighs,** Serves 8
- kosher salt and freshly ground black pepper
- 2 tablespoons vegetable or olive oil
- 2 tablespoons butter
- 1 bag frozen chopped onions, or 3 lg onions, peeled & cut into quarters
- one slice bacon, preferably country cured, cut into 1/3-inch dice
- 4 tablespoons garlic, minced or paste
- 1/2 teaspoon dried thyme
- 1/2 pound cremini mushrooms (other varieties may be used), cut in half lengthwise
- 1/2 cup white wine
- 3/4 cup chicken stock or water
Trim the chicken (thighs) of any excess skin, leaving just enough to cover the surface of the meat. Pat them dry with paper towel and season generously all over with salt and pepper. Once you salt the meat, you should begin cooking immediately.
I made a few modifications to the original recipe, to make this a one pot meal. You will need a large deep sided oven proof skillet. I doubled the recipe and used a 12 inch deep, 3 inch sides, and it worked fine.
In a large skillet, heat 2 tablespoons of vegetable or olive oil over moderate heat. Without crowding, place the thighs skin side down in the pan and cook until a deep golden brown--5-7 minutes. this is an important step.The relatively slow browning renders out much of the fat from the skin of the chicken, making for a leaner, more refined dish. And the careful browning develops wonderful flavor and color. Turn chicken and brown the other side, which will take much less time than the skin side. Remove from pan and set aside.
Pour most of the oil and rendered chicken fat from the pan, leaving behind any browned bits of flavor. Add 1 tablespoon butter, the onions and diced bacon. Season with salt and a few grinds of pepper. Cook, stirring often, until onions begin to soften. Heat the remaining tablespoon of butter in the skillet and brown the mushrooms, seasoning with salt and pepper to taste. Once browned, add the wine and chicken stock to the pan and bring to a boil, along with adding the garlic and thyme and cook 2 to 3 minutes longer. Taste carefully for seasoning and then add the chicken. Arrange the browned thighs in a single layer, skin side up, and nestle them in the onions.
Cover tightly with a double thickness of foil or cover to pan.
Cook in preheated oven for approximately 40 minutes, until chicken is tender. remove foil and parchment and increase oven temperature to 375F. Cook uncovered for 10 minutes or so, basting if needed, until well browned and caramelized.
(I did make this when I originally posted the recipe, and it was excellent)
Creole Chicken & Rice Serves
2 tablespoons vegetable oil
2 cloves garlic, minced
Balsalmic & Garlic Chicken, Serves 4
- 5 boneless skinless chicken thighs, trimmed of any fat
- 1 tbsp olive oil
- Sea salt and fresh cracked pepper to taste
- 1 tbsp flour
- 1 tbsp butter, softened
- 3 cloves of garlic, minced
- 1/3 cup of balsamic vinegar
- 1 cup of chicken broth
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.
Remove chicken from oven and set aside on a platter to rest with a tin foil tent to keep warm. Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute. Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste. Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick – about 1-2 minutes. Pour the sauce over chicken, serve alongside some rice or couscous, and Enjoy.
Tupelo Style Chicken *adapted from Hard Rock Cafe recipe Serves 4
Honey Mustard: 1/4 c/ Mayonaise, 1/1/2 tsp mustard, 2 tsp honey & pinch paprika.
Apricot Sauce: 2 tsp Dijon mustard, 1 tbsp apricot preserve, 2 tbsp honey
1 c. corn flakes
2 tsps crushed red flakes 1/1/4 tsp cayenne pepper
1 tsp cumin, 1tsp salt
1/2 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder,
1 egg, 1 c. milk, 1 c. all purpose flour
6 cups vegetable oil
12 chicken breast tenderloins
Prepare breading by combining corn flake crumbs, red pepper flakes, cayenne, cumin, salt, paprika, onion powder and garlic powder in a medium bowl.
Beat egg with milk and wisk together medium bowl.
Pour flour in medium bowl, then arrange your bowls, flour - egg- breading.
Now, bread your chicken by first coating each tender with flour and shaking off excess, dipping each into the egg mixture, then into the crumbs. Be sure each piece is coated thoroughly with crumbs, even if you have to press some on. Set aside on platter. Do this with all of your tenders and place in refrigerator abour 1/2 hour to set.
Here, I would place all the tenders on a metal baking sheet, drizzle with olive oil and bake 15 to 20 minutes. Lower fat and calories. However, what follows is the real thing:
To Fry, put about 4-6 tenders in pot at one time (not too many because you don't want to bring down the temperature of the oil). Work quickly as the oil is hot and the chicken should only be golden brown. Drain on paper towling.
Serve with dipping sauces on the side.
Its the sauces that make the meal here, so make extra. This recipe adapted from Hard Rock Cafe's Tupelo Chicken, photo by www.foodmomento.blogspot.com
MOM'S OVEN FRIED CHICKEN, Serves 8
Dredge chicken in flour, shake off excess flour, dip in egg mixture, then in breadcrumbs. Place on greased baking sheet or roasting pan. Continue until all pieces are evenly coated.
**This is soooo good with a side salad of mixed greens and tomatoes.