Chicken Dobar The Purple Dish Recipes

Steps:

• Place rice in a medium saucepan along with 1 3/4 cups water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.
• Divide rice evenly among 4 serving plates; top with chicken mixture. Garnish with cilantro and serve immediately.

Steps:

• In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.
• In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.
• Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

Steps:

• Add Butter and port to saute pan.
• Reduce by 3/4.
• Add Heavy Cream and Gorgonzola.
• Reduce by 1/2
• Add Penne
• Char Grill Chicken.
• Place pasta in bowl.
• Top with Chicken.
• Top with grapes soaked in port.
• Top with Gorgonzola.
• Garnish with parsley.

Steps:

• Combine dressing ingredients and preheat oven to 425 degrees.
• Peel onions. Cut into six 1/2" thick slices and place on an ungreased baking sheet. (You want to cut them in the same direction that do when you trim off the ends so that you see the rings of the onions.) (Hope that makes sense). Save onion scraps for another use if desired.
• Trim chicken of any visible fat and place in a single layer on onion slices, trimming and filling in as needed on each onion slice. (It's okay if the chicken hangs over the onion slightly).
• Drizzle about 1 tablespoon dressing mixture over each serving.
• Generously sprinkle on parmesan cheese and cayenne pepper to taste. Top with parsley. Bake at 425 degrees for about 30 minutes.