Chicken With Carrots Prunes And Rice Food

ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
• Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.

CHICKEN WITH PRUNES AND OLIVES

Steps:

• Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
• Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
• Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
• Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.

BRAISED CHICKEN LEGS WITH CARROT JUICE, DATES & SPICES

Steps:

• Position a rack in the center of the oven and heat the oven to 350ºF.
• Season the chicken pieces generously with salt and pepper. In a straight-sided 10- or 11- inch ovenproof sauté pan with a lid, heat the oil over medium-high heat until very hot. Arrange the chicken pieces skin side down in the pan (it'll be crowded), cover with a splatter screen, if you have one, and cook until deeply browned, about 5 minutes. Turn the pieces over and cook until the other sides are deeply browned, 3 to 5 minutes more. Transfer to a plate. Pour out and discard all but 1 Tbs. of the fat in the pan.
• Put the pan over medium heat. Add the onion and cook, stirring frequently, until it's soft and begins to color, 6 to 8 minutes. Add the ginger, cinnamon, and cumin and stir into the onions for about 1 minute. Pour in the carrot juice and broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan, along with any accumulated juices. If using prunes or apricots, add them now. Cover, transfer to the oven, and braise for 15 minutes. Add the dates, if using, and continue to braise until the chicken is fork-tender and the drumstick meat starts to come away from the bone, 30 to 35 minutes more.
• With a slotted spoon, transfer the chicken and dried fruit to a serving dish and keep warm by covering the dish loosely with foil. Tilt the sauté pan and skim off as much fat as possible from the sauce. Bring the sauce to a boil over medium-high heat, reduce the heat to medium-low, and simmer until the sauce is slightly thickened, about 5 minutes. Add the lemon juice and season to taste with salt and pepper. Pour the sauce over the chicken, sprinkle with the chopped cilantro, and serve.

BRAISED CHICKEN WITH PRUNES

Steps:

• Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
• Place a deep sauté pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
• Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
• Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

RICE WITH CHICKEN AND CARROTS

Steps:

• Wash the chicken and cut them into bite size pieces.
• Cut the carrots into small pieces.
• Dice the onion.
• In a large pan put the vegetable oil on a medium high heat.
• Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
• Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
• Add the rice to the chicken in the pan and mix well.
• Pour the chicken stock over the chicken mix.
• Leave it on high heat until the stock boils and the rice starts to absorb it.
• Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
• You can add some parmesan cheese on top at serving.

CHICKEN WITH CARROTS, PRUNES AND RICE

Steps:

• Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.

SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES

Steps:

• Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
• Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.