Blackened Chicken And Creole Lentils Recipe 455 Food

CREOLE BLACKENED CHICKEN

Steps:

• Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides; transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, 12-15 minutes or until a thermometer reads 165°.

BLACKENED CHICKEN AND CREOLE LENTILS RECIPE - (4.5/5)

Steps:

• 1. reheat oven to 350 degrees F. 2. Sprinkle chicken evenly on both sides with Cajun spice. 3. Add canola oil in a large ovenproof saute pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt. 4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 degrees F. 5. Meanwhile, prepare the lentils: In a large saucepan, heat canola oil. Saute onions until golden. Add mushrooms and cook until golden, then add tomato paste with spice blend. Cook for 3 minutes. 6. Mix in stock, being sure to scrape pan with wooden spoon. Add lentils and simmer for 5 - 10 minutes or until excess liquid is absorbed. 7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

BREWERS BLACKENED CHICKEN AND CREOLE CREAM

Steps:

• In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.
• Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese.
• Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss to completely coat pasta with sauce.
• Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with remaining dry seasoning mix.
• Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.
• Divide rigatoni among pasta bowls. Place chicken strips evenly across each. Garnish with diced red and yellow bell peppers and a sprig of cilantro.

CHICKEN AND LENTILS

Steps:

• Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
• Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
• Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
• Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

MOROCCAN CHICKEN AND LENTILS

Steps:

• Combine 8 cups water and 1 teaspoons of the salt in a heavy large saucepan over low heat.
• Add the lentils and bring to a boil.
• Cover, reduce heat to medium and simmer about 20 to 25 minutes, or until lentils are tender but not mushy.
• Drain, rinse with cold water, then drain well again.
• Transfer to a large bowl.
• Whisk together the 1 cup of olive oil, red wine vinegar, cumin, chili powder, garlic and salt; pour 1 cup of this dressing over the warm lentils and toss gently.
• Allow to cool.
• In a large skillet,heat 2 tablespoons olive oil and saute onions until dark brown and soft, about 5 to 10 minutes.
• Add chicken and saute 2 minutes.
• Add 1 teaspoons salt, the cumin, chili powder and cinnamon.
• Saute until chicken is cooked through, about 5 more minutes.
• Arrange lentils on a large platter and place sliced chicken on top.
• Drizzle with remaining dressing and sprinkle with the fresh parsley.