Golden Summer Chicken Recipes

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

Steps:

• Place chicken in a casserole dish. Pour over mixture of soup mix, nectar, and chopped onion.
• Bake in 350 degree oven for 1 hour.
• I serve it over boiled rice.

Steps:

• Wash chicken well and pat dry with paper towels.
• Place ginger and spring onion in the cavity of the chicken.
• Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
• Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
• Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
• The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
• Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
• To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.

Steps:

• In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues.
• Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes.
• Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil.
• Reduce the heat and simmer for 10 minutes or until potatoes are soft.
• Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside.
• Bring the remaining water and vegetable stock to a boil.
• Add in the remaining sweet potatoes; let simmer for 5 minutes.
• Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes.
• Add in the sage and reserved puree; stir to combine.
• Add in pepper to taste.
• Continue simmering until well heated.
• To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top.
• Sprinkle with chopped fresh parsley.