Bay Leaf Chicken With Orange Parsley Salad Food

BAY LEAF CHICKEN WITH ORANGE PARSLEY SALAD

Steps:

• In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.
• Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into 1/2-inch pieces.
• In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.
• In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

CURRIED CHICKEN AND BOW TIE PASTA SALAD

Steps:

• Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme, onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavoring, soften diced onion in hot oil, then add curry powder and cook over medium high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. Cook's Note: This recipe is from my Great Aunt Ludie's Collection. The notation on card said this was a family favorite. Dated 1932.

RIOJA CHICKEN

Steps:

• Combine flour, salt, and pepper in a shallow dish.
• Dredge chicken in flour mixture.
• Place garlic in bottom of an electric slower cooker.
• Arrange chicken over garlic; add prunes, olives, thyme, rind, and bay leaf.
• Combine orange juice, wine, and honey; pour over chicken.
• Cover with lid; cook on high heat for 1 hour.
• Reduce heat setting to low; cook 7 hours.
• Serve over rice.
• Sprinkle with parsley.

MOGAMBO! (BAKED CHICKEN)

Steps:

• Rinse the hens and place in a large non-metallic bowl. You can also trim away any excess skin/fat that you wish but leave skin on the breast and legs.
• Mix the marinade with a blender, (I use a kitchen aide on setting number 2), including the following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water, triple sec, lemon juice, italian spices, garlic clove and pimentos with juice. Allow the mix to blend for 20 minutes. If a film forms on top, don't worry about it -- this is normal.
• Pour the marinade over the hens and cover with cling wrap. Allow the hens to marinate in the refrigerator for 3-4 hours.
• At the end of marinatiting time, place the hens, breast up, into a dutch oven or large oven-proof casserole dish. Pour the marinade over the hens (it should come about halfway up on the hens, depending on your cooking dish -- discard any extra marinade) and toss in a bay leaf. Finally, sprinkle the Old Bay seasoning on top of the hens.
• Place the covered dutch oven or casserole dish in a pre-heated 375 degree oven for 1 hour.
• At the end of an hour, lightly rub the breasts and legs with the butter and re-cover. Allow the hens to bake another 45 minutes at the same temperature.
• Discard the bay leaf and serve hot with either egg noodles or plain rice. Garnish with parsley sprigs and orange slices.
• NOTE: You could use a regular roasting chicken for this recipe -- just add 15 minutes to the baking time.
• Also, you can substitute honey for the sorghum molasses if you wish and, either Paul Prudhomme's Poultry Magic or regular poultry seasoning can be substituted for the Old Bay seasoning. There are recipes for italian spices on Recipe*Zaar if you can't find them at the store.