Almond Poached Chicken With Brown Rice And Green Bean Salad Recipes

Steps:

• In a small bowl, combine the first eight ingredients. In another small bowl, combine dressing ingredients. Pour over rice mixture; toss to coat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Season with garlic powder to taste and bake in the preheated oven for 1/2 hour.
• In a small bowl mix together the soup and milk. Pour mixture over chicken and bake for another 1/2 hour. Meanwhile, toast almonds and add to chicken during the last few minutes of baking.

Steps:

• In a small pot, loosen the almond butter over low heat, then add the stock, hoisin, soy sauce, ginger, garlic, Sriracha and lime juice, season with black pepper, bring to a bubble and simmer to let sauce thicken and flavors combine.
• Heat the oil over high heat in a large skillet. Add the leeks or onions, celery, carrots, chiles and snap peas and stir-fry to tender-crisp, 3 to 4 minutes. Add the water chestnuts and toss to combine. Add the sauce and chicken and toss to combine. Season with salt to taste. Cool and store for a make-ahead meal. Reheat quickly over medium-high heat when you are ready to serve.
• To serve, cook the rice to package directions. Toast the almonds in a small pan until golden and fragrant.
• Serve the chicken with the rice; sprinkle with the almonds.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

Steps:

• Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
• Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
• Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
• Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Steps:

• In a large bowl, whisk the vinegar, basil, 1 tablespoon of oil, sugar and salt; set aside. In a nonstick skillet, saute chicken in remaining oil over medium heat until juices run clear. Add to vinaigrette and toss to coat., Place green beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-10 minutes or until crisp-tender. Add to chicken mixture. Add tomatoes and toss to coat. Cover and refrigerate for at least 1 hour. Toss before serving.

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Drain well. Transfer beans to large bowl. Add chicken, onion and 4 tablespoons cilantro.
• Stir curry powder in small skillet over medium heat until aromatic, about 30 seconds. Transfer to small bowl. Whisk in yogurt, mayonnaise and lime juice. Add dressing to chicken mixture; toss to coat. Season to taste with salt and pepper. Sprinkle with almonds and remaining 1 tablespoon cilantro. (Can be made 2 hours ahead. Cover and chill.)