Chicken With Caramelised Baby Onions And Pears Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
• Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
• Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Steps:

• Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
• Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
• Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
• Remove the eschalots from the pan and drain them on paper kitchen towelling.
• Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
• Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
• Remove the breasts, set aside and keep warm.
• Add the caramelised eschalots to the pot.
• If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
• Lift the chicken pieces out, set aside with the breasts, and keep warm.
• Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
• Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
• Return all the chicken pieces to the pot and heat through.
• If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
• If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
• Serve over rice, noodles or couscous.

Steps:

• Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
• To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
• Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
• Serve the meat with the pears, arranged skin side up, on top.
• variations
• Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
• Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
• Instead of pears, sharp green apples, such as Granny Smiths, may be used.
• Use veal instead of lamb.

Steps:

• Preheat oven to 325 degrees. Place walnuts on a baking sheet, and toast in the oven 10 minutes. Remove from oven, and let cool.
• In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped. Remove to a bowl, and set aside. Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor. Process 15 seconds. Scrape down sides of bowl, and process 15 seconds more. Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds. Transfer to a bowl, season to taste with salt and pepper, and set aside.
• In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt. Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy. Drain, and transfer to a large bowl. Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine. Season to taste with salt and pepper. Let cool 30 minutes, then stir in the reserved chopped walnuts. Set aside.
• In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, and season lightly with salt and pepper. Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan. Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
• While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl. Core and quarter the pears. Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water. Set aside until onions are done.
• Drain pears in a colander, rinse under cold water and shake dry. Add pears to the onions, and stir gently to combine. Season to taste with salt. Cover with plastic wrap, and set aside for 10 minutes.
• To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates. Place equal amounts of arugula inside each ring of wheat berries. Dress arugula and wheat berries with 2 tablespoons dressing. Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing. Serve immediately.

Steps:

• To peel shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
• Sautee the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
• Add about 1 cup of water and cook, covered, over a low heat, turning the pieces over, for about 15 min or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the pieces and stir the onions occasionally; add a little water, if necessary.
• Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water is evaporated and the onions are brown, caramelized, and so soft that you could crush them.(As they say in Morocco, "with your tongue".).
• Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.