Poached Chicked With Curried Yogurt Sauce Recipes

Steps:

• Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
• Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
• Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
• Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

Steps:

• Combine first 4 ingredients in a small bowl; whisk to blend. Season with salt and pepper.(Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
• Arrange chicken in a single layer in heavy medium skillet. Add enough broth to cover chicken and bring to boil. Cover skillet and turn off heat. Let stand until chicken is cooked through, about 20 minutes. Using tongs, transfer chicken to plates. Cut chicken crosswise into thin slices. Spoon yogurt sauce over chicken.

Steps:

• For the dressing:
• Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt. Slowly pour the olive oil into the mixture, stirring to combine.
• For the chicken:
• Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt. Bring the water to a simmer, turn off the heat and immediately cover the pan. Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
• Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water. Transfer to a large mixing bowl.
• Preheat the broiler. Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini. Add to the beans. Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened. Add to the bowl.
• Remove the chicken breasts from the poaching liquor. Thinly slice them and add to the bowl of vegetables. Toss together and season to taste with salt and pepper. Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.

Steps:

• Mix garlic, oil, curry powder, 1 cup yogurt, 2 tsp. salt, and 1/4 cup water in a large bowl. Working in batches, add chicken thighs and turn to coat, using your hands to rub marinade under skin of each thigh. Transfer to a resealable plastic bag and chill at least 3 hours or up to overnight.
• Position a rack in upper third of oven and preheat to 425°F. Transfer marinated chicken, skin side up, to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
• Transfer chicken to a serving platter, reserving pan juices. Whisk lemon juice, 1/4 cup pan juices, remaining 1 cup yogurt, and remaining 1/2 tsp. salt in a medium bowl. If sauce is too thick, add more pan juices. Serve sauce alongside chicken.
• Do Ahead
• Chicken can marinate up to 1 day before cooking. Keep chilled.

Steps:

• In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process.
• Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a boil over high heat; cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
• In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
• Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired.

Steps:

• In a blender or small food processor blend together 1/2 cup of the yogurt, the chutney, and the lime juice until the mixture is smooth, transfer the mixture to a bowl, and whisk in the remaining 1/4 cup yogurt, the mayonnaise, the curry powder, the 2 tablespoons onion, and salt and pepper to taste. Chill the sauce, covered, for at least 8 hours and up to 3 days. Transfer the sauce to a serving dish and sprinkle it with the additional onion.