Maine Gold Chicken Recipes

Steps:

• In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

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:

• In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
• Remove chicken to 7 x 10 baking pan in single layer.
• To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
• Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
• In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
• Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
• Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
• To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.