- 4 skinless boneless chicken breast halves
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons toasted sesame seeds
- 2 tablespoons (1/4 stick) butter
- 1 medium red onion, thinly sliced
- 2 teaspoons hot pepper oil
- 2 seedless oranges, peeled and sliced crosswise into 1/2-inch-thick rounds
Sprinkle chicken with salt, pepper, five-spice powder, and sesame seeds. Melt butter in heavy large skillet over medium heat. Sauté chicken until golden brown and cooked through, about 5 minutes per side. Using tongs, transfer to plate.
Add onion to drippings in skillet and sauté until tender, stirring often, about 3 minutes. Add orange juice, soy sauce, and pepper oil. Reduce heat to medium-low and simmer 2 minutes, stirring often. Add oranges and stir until just heated through, about 1 minute. Return chicken to skillet to reheat if necessary. Divide onion-orange mixture among 4 plates, top with chicken, and serve.
- 3 1/2 pounds chicken breast halves, thighs, and drumsticks
- 1 tablespoon all purpose flour
- 1 tablespoon extra-virgin olive oil
- 2 pounds shallots (about 11 large), peeled
- 3 cinnamon sticks
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
- 3 cups low-salt chicken broth
- 5 tablespoons fresh lemon juice, divided
- 12 dates, pitted, halved
- 1/4 cup almonds, toasted, coarsely chopped
- 1/4 cup chopped fresh cilantro
- Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter repeat with remaining chicken. Pour off all but 2 tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot sauté until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until fragrant, about 1 minute. Increase heat to high add broth and 3 tablespoons lemon juice. Bring to boil reduce heat to low, cover, and simmer until shallots begin to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.
- Transfer chicken and shallots to platter tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining 2 tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.
Nutritional analysis provided by Bon Appétit
- 5 apples - peeled, cored and diced
- 4 oranges, peeled and diced
- 1 cup brown sugar
- ¾ cup shredded Cheddar cheese
- ¾ cup chopped walnuts
- ¾ cup coarsely crushed buttery round crackers
- ½ cup butter
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 teaspoon baking powder
- ¼ cup liquid non-dairy creamer
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, toss together the apples, oranges, brown sugar, Cheddar cheese, and walnuts. Spread evenly in a 9x13 inch baking dish. Sprinkle crushed crackers evenly over the fruit.
Melt the butter in a small saucepan over medium heat and whisk in flour, cinnamon, nutmeg, cloves and baking powder. Drizzle over the crackers, then drizzle the creamer over the casserole. Cover with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove from the oven and uncover. Stir gently to fold in the crust.
Chicken Thighs Braised in Blood Oranges with Sherry and Meyer Lemon
Slow Cooker Chicken Thighs in Blood Oranges with Meyer Lemons and Sherry is the perfect pick me up dinner for winter! Warming, slow cooking, yet bright and cheery with citrus to combat the grey days, this meal is pure comfort food!
Oh snow days. Shockingly they have become the norm. I saw a tongue in cheek map on Facebook the other day, dividing the country up into various extreme and amusing epithets describing the cold weather, and Ohio was actually included in the most extreme one. They sell White Lily flour (traditionally used by many Southerners to make biscuits and not sold further north in Ohio) in the grocery stores here for heaven’s sake! This is not the frozen tundra! She says as she stares at the glossy white landscape.
Ah well, it is not like we are not all dealing with it. So may I recommend some good food for comfort? This dish was a real pick-me-up, because of the cheerful color of the blood orange if nothing else! And its flavors are reminiscent of southern Spain, where I doubt the landscape ever becomes glossy white. Take a bite, close your eyes, pretend you feel the sun beating on your face, smell the orange groves….
I wanted to serve this dish over some kind of starch, and I decided on farro. When I saw this recipe from Eating Well for Farro with Pistachio and Fresh Herbs, I could not help but think about how much I love pistachio with citrus in baked goods. I figured the combination would work well in a savory dish, and I was right. My only change to the recipe was to use cilantro instead of parsley (because of what I had around) and I cannot recommend the dish enough. You can find the recipe through the link.
This dish is the latest addition to my slow cooker repertoire. Like the others, it could also be made in a Dutch oven, but it worked quite well in the slow cooker too. I maintain that browning the ingredients before braising creates the best results, and is not that much work, but if you are pressed for time you could brown the ingredients the night before and refrigerate until morning. Despite everything I just said about taking the little steps to ensure better flavor, I confess I prefer boneless chicken. Inevitably, when I braise bone-in chicken, one of my kids gets a tiny bone and it just freaks me out. So while I prefer bone-in beef, I do not prefer bone-in chicken.
Pickled ‘n’ Spiced Oranges
We are not gravy lovers. While I understand the attraction of this well loved umami laden sauce, I find it generally masks the flavour of the food it accompanies.
Mustard, pickles, chutneys, relishes, salsas and sauces are our preferred condiments, lighter flavours that are complementary without hogging the limelight. Citrus fruits have an amazing quality, their zesty freshness making a perfect marriage with sweet rich meats such as pork, duck, turkey, meaty fish like tuna, chicken, even top quality sausages.
It’s navel orange season in Australia right now, the perfect time to make orange preserves, both sweet and savoury. These slightly sweet, slightly sour lightly spiced orange segments taste as good as they look. They are quick and simple to make, but you need patience, as they get better with time. They will be ready to eat after a week, but are much better after a month has elapsed. Make some now for summer.
Adapted from The Complete Margaret Fulton Cookbook
4 sweet oranges
1 teaspoon whole allspice
8cm cinnamon stick
3cm fresh ginger root
2 cups malt vinegar
2 cups sugar
Wash a 1 litre preserving jar and lid. Put the jar in the oven at 120C while you prepare the oranges. Cut the fruit into quarters, put them into a saucepan, add water to cover, bring to the boil, then reduce the heat and simmer for 15 minutes. Drain.
Combine the vinegar, sugar and spices in the saucepan, bring to the boil, stirring until the sugar has dissolved. Add the orange quarters to the vinegar syrup, return to the boil then cover and simmer for 15 minutes.
Using a slotted spoon, pack the oranges into a hot sterilized jar, the add the vinegar syrup.
Cover and seal.
The oranges will be ready in one week, but wait a month if you can.
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied
- Coarse salt and ground pepper
- 2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
- 2 medium carrots, cut into 2-inch pieces
- 1 orange, unpeeled, cut into 8 wedges
Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), 30 minutes. Let rest 10 minutes before carving. Serve with vegetables and orange wedges.
Orange Spiced Grilled Spatchcocked Chicken
A spatchcocked chicken is a chicken with the backbone removed so that it lies flat. It's always much easier to grill than a whole chicken and it's easier to carve at the end too.
“Spatchcock” is a fun word, isn’t it? It sounds a bit pretentious, a bit risqué, and a bit elusive all at the same time. Plus, it’s full of hard consonants which just makes it enjoyable to pronounce. It usually refers to a preparation of chicken where you remove the backbone and open the chicken so that it can lie flat. This makes it much easier to cook and allows it to cook faster. You could also say “butterfly” the chicken instead of “spatchcock”, but “spatchcock” really is much more fun, no? You could ask your butcher to spatchcock your chicken for you, but why bother when you could do it yourself with a handy pair of shears. If you’re interested in learning how to spatchcock a chicken, click here for photos and a good explanation in the cooking school.
The reason a spatchcocked chicken cooks faster than a whole chicken is because the breasts and legs get direct contact from the heat source when the chicken is skin-side down AND when the chicken is skin-side up. It’s easier to cook than a whole chicken (especially on the grill) because you’ve turned it into a flat piece of meat with two sides, rather than a circle with four sides. You simply flip the chicken over a couple of times on the grill, rather than rotating it around to ensure all sides get cooked evenly.
Grilling a spatchcocked chicken has advantage over grilling pieces of chicken too – you only have to flip one item rather than flipping several items on the grill and you only baste one larger piece of chicken rather than basting 6 or 8 individual pieces. In this recipe, you only baste the chicken after it has cooked for 40 minutes because as with most glazes, there is a relatively high sugar content which can brown or burn quickly. So, glaze only at the end of cooking and let the glaze bake onto the skin. You can serve any remaining glaze at the table for added flavor.
Do be careful when turning the chicken over – metal tongs can easily tear the skin of the chicken – but rest assured that if you start with clean grill grates and don’t try to flip the chicken too soon, you will be able to flip the chicken easily without it sticking. This is, of course, assuming that you control the temperature of your grill. In a perfect world, your grill should be between 350ºF and 450ºF when cooking the chicken and you should use indirect heat or the cooler part of your grill.
When it comes to cutting the chicken into pieces, it’s easy to slice right through a spatchcocked chicken, separating the legs from the breasts, and then the drumsticks from the thighs. You can cut it into 6 pieces as in the photo above, or slice each breast half in half again. While this recipe indicates that you can serve four people with this recipe, I really think you can squeak out six portions with a full 5-pound chicken.
It’s always nice to garnish foods with ingredients from the recipe, so have a couple extra oranges on hand to slice up around the chicken. Fresh herbs or salad greens are always welcome too.
One Pan Sumac Chicken Thighs
Turkey day is a few days away and I’m very excited to see a lot of awesome turkey recipes. My problem is- I never cook turkey! But I’d like to try and roast a whole turkey myself. So this year I might try this. Will let you know how it turns.
On Thanksgiving I’m usually in charge of desserts and casseroles, so turkey seems like rocket science to me! I’ve roasted whole chickens a ton of times! Wish me luck!
Back on the chicken thighs. I’ve been thinking and even chatting with a fellow blogger, why the foods we eat the most are rarely posted on our blogs? Like this chicken? Roasted chicken thighs with veggies, potatoes or rice are meals I cook a lot and my family loves. But I rarely post these dishes. I often share my protein bowl creations, salads, drinks and desserts.
I’ll make it an effort to share more simple recipes like this one pan sumac chicken thighs, because they require minimal effort, have amazing taste and flavor and take less than 1 hour to cook.
I chose bone-in chicken thighs, because meat cooked on a bone always tastes better.
The skin turns very crispy, while the meat stays juicy and flavorful.
If you haven’t tried sumac, you definitely should. You can read more about it here. You can get it at spice shops or online. Sumac is a great seasoning for all kinds of meat and you can use it to top hummus. It has a nice lemony flavor. It is one of the main spices in the za’atar mix.
Keep in mind that there are different kinds of sumac and you should get the edible one. I used to bring another kind of sumac from Europe, which is not edible and I used as an antiseptic. You don’t want this one.
Sumac, garlic, orange juice, thyme, chicken – this is pretty much what you need to create these one pan sumac chicken thighs.
Chicken Salad Recipes
Grilled Chicken Caesar Salad
Have your croutons and eat them, too, with this lighter version of a Caesar salad that’s high in protein but low in calories. Get the recipe.
Chicken, Apple, and Sweet Potato Salad
With its crunchy pecans, baked apples, and sweet potato, this protein-rich salad features many of our favorite flavors. It’s a hearty salad that really satisfies. Get the recipe.
Chicken and Pear Salad
Spinach, honey, and pears make this dish sweet, savory, and delicious.
The skin of a pear contains about four times as many phytonutrients as the flesh, and about half of the fruit’s total fiber, so if you prefer to, you can leave the skin on. Get the recipe.
Chicken With Quinoa, Oranges, and Walnuts
This chicken and quinoa dish is packed with protein and healthy fats. Walnuts give it crunch, and oranges and herbs give it lots of fresh flavor. Get the recipe.
Chicken and White Bean Soup
Rotisserie-cooked chicken means this hearty homemade soup is ready in minutes! Get the recipe.
Butternut Squash Soup With Roasted Chicken
Butternut squash and corn give a naturally sweet flavor to this savory soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Get the recipe.
Greek Lemon Chicken Soup
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”).
We love the simple, creamy soup base made by whisking eggs, lemon, and broth together. Our healthy version has 231 calories and 32 grams of protein per serving. Get the recipe.
Chicken Ciabatta Sandwiches With Homemade Chicken Patties
Make your own delicious chicken patties seasoned with garlic and spices and build them into a memorable sandwich with Swiss cheese and whole grain ciabatta rolls.
You’ll want to make extra patties to freeze for future easy meals. Get the recipe.
Greek Chicken Pita
We’ve put all of the flavors of a classic Greek salad into a delicious and satisfying pita sandwich you’ll make again and again. Get the recipe.
Chicken and Spinach Wrap
Lunch just got a little better. We created a delicious chicken salad with spiced yogurt instead of mayonnaise and wrapped it in a hearty wheat tortilla stuffed with spinach. Get the recipe.
Buffalo Chicken Tenders With Blue Cheese Dip
These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they’re only 158 calories per serving. Get the recipe.
Chicken Satay With Peanut Dipping Sauce
Coconut milk, honey, and a touch of spice make this Thai appetizer a delicious snack or light lunch. Get the recipe.
Almond-Crusted Chicken Fingers With Honey Mustard Dipping Sauce
Everyone loves these crispy chicken fingers, and the sweet and tangy dipping sauce. They’re a crowd-pleaser and a kid pleaser. You’re going to want to make extra! Get the recipe.
Sweet Potato Skins With Chicken and Spinach
We took what’s usually a greasy bar snack and turned it into a delicious appetizer that is healthy enough to eat for a meal!
These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt. Get the recipe.
This healthy homemade pizza is topped with lean chicken, fresh ingredients, and a touch of Parmesan cheese.
Peppery arugula is the finishing touch that will make you want to make this pizza every day. Get the recipe.
Chicken and Mushrooms Over Pasta
Update basic chicken pasta with garlic, flavorful sautéed mushrooms, white wine, and fresh parsley.
Common button mushrooms are great in this recipe, but if you want to amp up the flavor or impress someone special, choose porcini, morel, oyster or other wild mushrooms. Get the recipe.
Peanut Chicken With Soba Noodles
We used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame, and crunchy peanuts. Enjoy hot or cold! Get the recipe.
Grilled Chicken Dijon
Grill it or broil it, this lean chicken dijon recipe is a fantastic, healthy dinner you can make in 15 minutes or less. Get the recipe.
Curried Chicken With Couscous
With a creamy, curry base made from light coconut milk, this entree tastes much more decadent than it is.
If you’ve ever been intimidated by making a curry dish, this recipe is a great place to start. It’s extremely simple, and the results are absolutely delicious.
This is a great recipe to make and freeze in individual portions. Get the recipe.
Chicken breast doesn’t have to be boring. This version made with parsley, rosemary, and lemon zest has tons of fresh flavor.
Any fresh herbs can be used in this recipe. Try substituting the rosemary with basil, tarragon, or oregano. Leftover portions taste excellent on top of a salad. Get the recipe.
This lightly breaded chicken piccata recipe is topped with mushrooms, artichokes, and capers. It has 27 grams of protein per serving and only 240 calories. Get the recipe.
Crispy Oven-Baked Chicken
Forget greasy fried chicken. This oven-baked chicken recipe has all of the juiciness and crunch you’d expect from fried chicken, without the added fat and calories. Get the recipe.
Hearty Chicken, Sweet Potato, and Apples
This is a great recipe to use leftover chicken and baked sweet potatoes. Don’t have leftovers? We’ll let you in on a little secret: We made ours with a chicken breast from the deli section of the supermarket and a bag of frozen cubed sweet potatoes. Get the recipe.
Chickpea Curry With Chicken
This protein-rich chicken curry with chickpeas dish is richly spiced. For a milder (or hotter) version, adjust the amount of chili powder to your taste. Get the recipe.
Tuscan Chicken With Olives and Capers
The bold flavor combination of capers, tomatoes, and olives will make you feel like you’re on a Mediterranean holiday. Get the recipe.
Healthier General Tso’s Chicken
Order General Tso’s as takeout and get ready for a hefty helping of saturated fat and calories. Try this healthier version instead and enjoy the taste and just 183 calories per serving. Get the recipe.
Our recipe for Jamaican jerk chicken uses a spicy marinade. Don’t let the long list of ingredients scare you off, chances are you already have most of what you’ll need.
Marinated chicken can be baked for a quick weeknight meal, or move it to the grill for a great summer barbecue. Get the recipe.
Zesty Chicken With Brown Rice
When we say zesty here, we mean spicy! This recipe cooked with fresh veggies, tomatoes, and chili sauce really wakes up the average chicken dinner. Get the recipe.
Chicken and Veggie Fajitas
This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables. Get the recipe.
Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving. Top with shredded cabbage or radishes for extra crunch. Get the recipe.
Watch the video: Hühnchen mit dem gewissen Pfiff unter der Haut und Beilage vom Römertopf Grill Röster (December 2021).