DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)
Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".
Provided by breezermom
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the berbere:.
- Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
- Set the red pepper sauce aside.
- For the chicken:.
- In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
- Stir in the red pepper sauce, turmeric, and 1 tsp salt.
- Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
- Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
BRAISED CHICKEN WITH SPICY GREENS
Steps:
- To prepare the chicken: The day before serving, season the chicken legs well with salt and pepper. Refrigerate overnight.
- The next day, preheat the oven to 350 degrees F. Saute the carrot, celery, and onion in the butter and oil. Caramelize lightly, then deglaze the pan with the brandy. Transfer to the bottom of an ovenproof pan that will just hold the chicken legs. Arrange the legs skin side up. Add the bay leaves, garlic, peppercorns, and chicken stock. The bottom half of the meat should be immersed in the liquid, but the skin should be exposed. Braise on the top rack of the oven, checking after 45 minutes, until the meat is tender and the skin crispy.
- Before serving, pour off some of the braising liquid with the vegetables. Degrease the liquid and reduce by a third. Taste as it is reducing to ensure that the salt doesn't intensify too much. If it is too salty, add a little plain reduced stock. Finish with the parsley.
- To prepare the greens: Lightly brown the onion in the oil and the butter. Chop the greens into manageable pieces and saute slowly until wilted. Add a little water to prevent sticking if necessary. When the greens are cooked through, add the anchovy and garlic and cook a minute more. Turn off the heat and season with salt, pepper, cayenne, and lemon juice.
- Serve the braised chicken with the greens.
SPICY BRAISED CHICKEN WITH MUSHROOMS AND STAR ANISE
Categories Chicken Ginger Mushroom Onion Braise Sauté Lunar New Year Hot Pepper Anise Cabbage Bon Appétit
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes.
- Remove chicken from pot; cool slightly. Remove skin and bones from chicken and discard. Cut meat crosswise into 1/2-inch-wide strips.
- Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 20 minutes. Stir in cabbage and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.
SPICY CHICKEN BREASTS
This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.
Provided by Barbara Radford
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Nutrition Facts : Calories 173 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 2.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 0.6 g, Sodium 1825.9 mg, Sugar 2.2 g
SPICY BREADED CHICKEN
"This is one of our favorite ways to make chicken. The coating really stays on, and the pan is easy to clean afterward," writes Polly Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe contains no added fat. The seasoning can be adjusted according to your taste. We like to pack this chicken cooked and chilled for picnics."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic powder and dry mustard; set aside. Place milk in a shallow pan. Dip chicken pieces into milk, then place in bag and shake to coat. Place chicken, bone side down, in a 13x9-in. baking pan coated with vegetable cooking spray. Bake, uncovered, at 375° for 50 to 55 minutes or until juices run clear.
Nutrition Facts : Calories 233 calories, Fat 8g fat (0 saturated fat), Cholesterol 93mg cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
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