SWEET AND SPICY ROAST CHICKEN
A chile-flecked, honey-imbued marinade spiked with fresh citrus juice gives this chicken its fiery, syrupy character. Dates and carrots give the sauce texture and additional sweetness while a garnish of fresh herbs and pistachio nuts lends freshness and crunch. It's dinner party food at its most flavorful and convenient; its honey marinade makes it a particularly wonderful main course for Rosh Hashana, the Jewish New Year. The ingredients can be assembled up to 24 hours in advance, then all you need to do is pop it in the oven just before your guests arrive, and garnish it at the last minute. Serve it with couscous, polenta, rice or another soft grain to soak up the sauce.
Provided by Melissa Clark
Categories dinner, lunch, roasts, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
- In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
- Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
- Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
- Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 27 grams, Carbohydrate 39 grams, Fat 40 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1014 milligrams, Sugar 30 grams, TransFat 0 grams
SWEET, STICKY AND SPICY CHICKEN
This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.
Provided by katemartinodotcom
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 9
Steps:
- Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
- Lightly salt and pepper the chicken strips.
- Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g
STICKY SWEET PASSOVER CHICKEN
I made this for Passover this year and it was a hit. It is so easy to make but looks lovely and makes an impression. If you are making this for Passover and don't use garlic during Passover you can leave it out. The origional recipe that a friend gave me didn't use the garlic or the onion. It also called for raspberry perserves but I couldn't find KLP raspberry. Also, if you make this for Passover, just before it is fully cooked turn the oven off and let it sit in the hot oven while you have your seder. It will be perfect by the time you get to it. This is great for Passover or any day. This recipe is for 1-4 people as it only calls for 1 hen but I used 5 hens for our seder so this can be easily multiplied. I served this with roasted potatoes and roasted carrots with peas.
Provided by Ilysse
Categories Chicken
Time 1h15m
Yield 1-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Cut the hen in half or quarters.
- Mix the strawberry perserves and the minced garlic together.
- Place the sliced onion in a baking pan and arrange the chicken, skin side up, over the onions.
- Smoosh the strawberry garlic mixture over the chicken.
- Pour the apricot nectar over all.
- Bake 45 minutes to 1 hour or until cooked through.
Nutrition Facts : Calories 648.8, Fat 8.4, SaturatedFat 2.1, Cholesterol 217.5, Sodium 193.9, Carbohydrate 92.8, Fiber 4.3, Sugar 69.6, Protein 50.6
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