Chicken Indienne Food

INDONESIAN GINGER CHICKEN

Indonesian Ginger Chicken image

Provided by Ina Garten

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

Steps:

Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

INDIAN SPICED CHICKEN

Indian Spiced Chicken image

Make and share this Indian Spiced Chicken recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 skinless chicken breasts
4 lemon wedges

Steps:

In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.
Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.
(Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.
Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.
Serve with lemon wedges.

Nutrition Facts : Calories 302.5, Fat 8.7, SaturatedFat 1.7, Cholesterol 151, Sodium 275.9, Carbohydrate 3, Fiber 0.8, Sugar 0.5, Protein 50.6

CHICKEN INDIENNE

Chicken Indienne image

Got this recipe from a girlfriend. I didn't think I'd like it because it has curry in it and I'm not a big fan of curry. Much to my delight, the recipe turned out delicious and is a part of my regular rotation now. Cooking time varies depending upon the thickness of your chicken breasts. The thicker they are, the longer they...

Provided by Linda Seide

Categories Chicken

Time 35m

Number Of Ingredients 6

Ingredients

4 chicken breasts, boneless and skinless
1/2 stick butter
1/2 c honey
1/4 c dijon mustard
2 tsp curry powder
1 tsp lemon juice

Steps:

1. Melt butter, then add all the other ingredients except the chicken.
2. Pour over chicken.
3. Bake at 350 degrees for 30-45 minutes, depending upon the thickness of your chicken breasts.

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