BAKED CHICKEN WITH RAISINS
This is another recipe from my Better Homes and Gardens Italian Cookbook. The raisins and almonds give this a nice flavor.
Provided by islandgirl77551
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic bag combine flour and 1 teaspoons salt.
- Add chicken, a few pieces at a time and shake until coated evenly.
- In a skillet, brown chicken in hot oil for 10-15 minutes, turning to brown evenly.
- Transfer chicken to a 2 1/2 quart casserole dish.
- In same skillet saute onion and garlic until tender.
- Drain off fat and stir in tomatoes,raisins,almonds,wine,basil,1/2 teaspoons salt,bouillon and 1/4 cup water.
- Pour over chicken cover and bake at 350 degrees for 50-55 minutes.
- Serve over hot rice or pasta.
Nutrition Facts : Calories 542, Fat 31.3, SaturatedFat 7.2, Cholesterol 103.5, Sodium 979, Carbohydrate 34.8, Fiber 3.2, Sugar 19.4, Protein 29.7
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
TFAYA BAKED CHICKEN
This one-pan chicken dish is a practically effortless meal packed with the flavors of Morocco. Tfaya is a sweet and savory Moroccan sauce made of caramelized onions, raisins and spices, and here those ingredients are used to create a comforting meal that requires only 10 minutes of preparation time.
Provided by Nargisse Benkabbou
Categories dinner, lunch, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees. Soak the raisins in hot water for 5 minutes or until softened; drain and transfer to a deep roasting pan.
- Make the marinade: Transfer the stock, olive oil, honey, garlic, turmeric, ginger, salt, black pepper and cinnamon to a large bowl; mix until smooth and well combined.
- Add the onions to the roasting pan and pour approximately half of the marinade over the onions and raisins. Use your hands or tongs to combine.
- Transfer the chicken legs to the large bowl with the remaining marinade and use your hands or tongs to make sure that the chicken is thoroughly coated. Place the chicken legs on top of the onion mixture, skin-side up, and pour any remaining marinade over the chicken.
- Bake in the oven for 35 minutes. Remove the roasting pan from the oven and scatter the almonds on top. Return to the oven for another 10 to 15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately, with a side of couscous or bread.
CHICKEN WITH RAISINS AND LEMON
Steps:
- Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. Pour over enough broth barely to cover chicken. Bring to boil over high heat. Cover and boil 10 minutes. Uncover; reduce heat to medium and simmer until chicken is just cooked through and potatoes are tender, about 30 minutes. Transfer chicken and potatoes to platter. Tent with foil to keep warm. Add lemon juice to Dutch oven. Boil cooking liquid until thickened to light sauce consistency and reduced by half, about 7 minutes. Season to taste with salt and pepper. Spoon over chicken and serve.
MOROCCAN CHICKEN THIGHS WITH ALMONDS AND RAISINS
This Moroccan recipe is easy to make yet full of slow cooked flavor. Serve as is or over hot cooked couscous or rice.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic, ginger, turmeric, and cinnamon. Cook, stirring frequently, until fragrant (2-3 minutes).
- Add the tomatoes and cook, stirring occasionally until thickened (5-7 minutes). Use the spoon to break open the tomatoes and crush them.
- Add the chicken, sweet potato, golden raisins, water, salt, pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until the chicken is cooked through and the sweet potato is tender (25-35 minutes).
- Coarsely shred the chicken then stir in the lemon juice.
- Serve warm sprinkled with the almonds and cilantro.
Nutrition Facts : Calories 271.8, Fat 10.2, SaturatedFat 2, Cholesterol 114.5, Sodium 812.1, Carbohydrate 16.2, Fiber 2.5, Sugar 7.8, Protein 28.9
JAMES BEARD'S FARMER'S CHICKEN
This recipe from the eminent American food writer came to The Times through the chef Andrew Zimmern, who was a frequent guest at James Beard's legendary Sunday and holiday open houses when he was a child. The savory combination of red peppers, onions, raisins, almonds and green olives was new and exciting to him in the 1970s, and still tastes fresh today.
Provided by Julia Moskin
Categories dinner, one pot, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Pat chicken pieces dry and sprinkle with salt and pepper.
- In a wide skillet with a lid, heat oil over medium. Working in batches if necessary to avoid crowding the pan, brown the chicken, rotating as needed, until the skin is golden and releases easily from the pan, at least 5 minutes per side. Adjust the heat to avoid scorching. As the pieces are browned, transfer them to a plate.
- Once all the chicken is browned, add the onion and bell pepper to the skillet. Sprinkle with salt and cook, stirring, until softened and beginning to brown around the edges, about 5 minutes. Stir in the oregano and paprika.
- Add the wine and simmer, stirring up the browned bits from the bottom of the pan, until the pan is almost dry, about 5 minutes.
- Stir in stock, olives and currants, and bring to a simmer. Carefully return the chicken pieces to the pan. Cover and let simmer over low heat for 20 minutes. Remove the lid, stir and let simmer, uncovered, until the chicken is tender and the liquid reduces slightly, about 15 minutes. (The sauce will be quite loose.) Taste the sauce for salt and pepper. (Recipe can be made up to this point and refrigerated for up to 3 days.)
- When ready to serve, heat through and stir in lemon zest and juice. Divide among shallow bowls and sprinkle with parsley and almonds (if using). Serve with rice, orzo or toast.
CHICKEN WITH RAISINS AND APRICOTS
Make and share this Chicken With Raisins and Apricots recipe from Food.com.
Provided by tunasushi
Categories Curries
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a pan and sautee curry powder till fragrant. Add in shallots and sautee till soft.
- Add in chicken thighs, stock and juice. Add in dried fruit.
- Bring to a boil, reduce, and simmer till chicken is cooked and tender.
- Mix cornflour with a little water and use it to thicken the sauce.
Nutrition Facts : Calories 270.2, Fat 15.3, SaturatedFat 4.2, Cholesterol 80.8, Sodium 160.3, Carbohydrate 14.3, Fiber 1.2, Sugar 8.7, Protein 18.7
CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES
Categories Chicken Fruit Olive Pork Poultry Appetizer Side Bake Sauté Dinner Raisin Sausage Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 14
Steps:
- Make filling:
- Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
- Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
- Form and bake empanada:
- Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
- Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
- Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
- Cut empanada into squares and serve warm or at room temperature.
SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Larry Elder
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 4
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes. Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, pine nuts, and olives. Season with bay leaves, oregano, and cayenne. Cook until the onions have softened and begun to turn golden, about 5 minutes. Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes. Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes. Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later). Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes. Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices. Divide the pasta into four wide, shallow bowls. Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them. Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 823.2 calories, Carbohydrate 99.4 g, Cholesterol 102.4 mg, Fat 23 g, Fiber 8.4 g, Protein 57.3 g, SaturatedFat 3.8 g, Sodium 782.3 mg, Sugar 25.9 g
SLOW-SIMMERED CHICKEN WITH RAISINS, CAPERS AND BASIL
Capers, golden raisins and fresh basil give this dish a sweetly savory flavor. And what's better than that? The kids LOVE it. -Nadine Mesch, Mount Healthy, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Sprinkle chicken with salt and pepper; brown chicken on both sides in batches, adding oil as needed. Transfer chicken to a 5- or 6-qt. slow cooker., Add wine to the skillet, stirring to loosen browned bits; pour into slow cooker. Stir mushrooms, red pepper, onion, and tomatoes, raisins and capers into slow cooker., Cook, covered, on low until chicken and vegetables are tender, 4-5 hours. Sprinkle with basil before serving. Serve with couscous.
Nutrition Facts : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 494mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
RAISIN RICE STUFFED CHICKEN
Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.
Provided by Nazi
Categories Main Dish Recipes Stuffed Main Dish Recipes
Yield 7
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
- Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).
Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g
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