CHICKEN STEW WITH DRIED LIMES
Provided by John Willoughby
Categories dinner, easy, weekday, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
- Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
- Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
- Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
- Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 26 grams, Carbohydrate 32 grams, Fat 38 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 9 grams, Sodium 1416 milligrams, Sugar 5 grams, TransFat 0 grams
BAKED CHICKEN AND ONIONS
Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
- Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
- Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.
CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE
A stunningly fragrant one-pot meal, this chicken and rice dish came to The Times from Yotam Ottolenghi and Sami Tamimi's smash hit "Jerusalem: A Cookbook." Spiced with cinnamon, cardamom and whole cloves, its aromatic earthiness is balanced by plenty of herbs - dill, parsley and cilantro - for freshness and tang. And caramelized onions and dried barberries (or currants) contribute a gentle sweetness. This is dinner party food that is at once elegant and supremely comforting.
Provided by Julia Moskin
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
- Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
Nutrition Facts : @context http, Calories 1032, UnsaturatedFat 38 grams, Carbohydrate 82 grams, Fat 56 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 13 grams, Sodium 1290 milligrams, Sugar 16 grams, TransFat 0 grams
LIME-DRENCHED CHICKEN WITH ONIONS
I found this recipe in the local newspaper's food section, and we loved it. I enjoy citrusy foods and this hit the spot!
Provided by TasteTester
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small amount of oil in a pan over medium heat. Place onions in pan and cook until the onions are soft and translucent. Turn the heat down to low and leave, cooking, until the rest of the recipe is done, stirring occasionally.
- Place the chicken breast halves, one at a time, between layers of wax paper or plastic wrap. Pound each breast half so that it is an even 1/2-inch thick. Sprinkle the chicken with salt and pepper, to taste. Set aside.
- Heat the 2 teaspoons of olive oil in an extra-deep, 12-inch nonstick skillet over medium heat. Add the chicken to the skillet and cook for 4-5 minutes on the first side until golden brown. Meanwhile, cut the lime in half and cut 1 of the halves into 4 wedges. Set the wedges aside.
- Turn the chicken over and squeeze the juice from the lime half evenly over the chicken. Continue to cook for 4 to 6 minutes, or until the chicken is no longer pink in the center. Put the chicken on 4 serving plates.
- Add the garlic to the hot skillet and stir constantly until the garlic is lightly browned, about 1 minute. Remove the skillet from the heat, add the carmelized onions to the browned garlic, and mix together. Top each piece of chicken with 1/4 cup onion and garlic mixture. Serve at once, garnished with reserved lime wedges.
4-STEP CHICKEN - RUSTIC LEMON-ONION CHICKEN
This is Melissa D'Arabian's recipe from The Next Food Network Star.... it looked so good on TV that I wanted to try it!
Provided by Hollyism
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with dried thyme and salt and pepper. Heat a large saute pan over medium heat and add the oil. Dredge the chicken in flour, add to the hot oil and saute until cooked through. Set chicken aside to rest on plate tented with foil.
- In same saute pan, over low heat, add onions and fresh thyme and cook until aromatic.
- In a measuring cup, measure out wine, if using, and broth, and add the lemon juice. Turn the heat up to high, and deglaze the pan with the broth mixture until starting to reduce.
- Remove the pan from the heat and finish the sauce by whisking in butter. Season with salt and pepper, to taste.
- Place the chicken on a serving platter. Spoon the sauce over the chicken and serve.
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