Chickenliverpatwithportwineandpistachios Food

SOUTHERN ITALIAN-STYLE CHICKEN

Steps:

• Peel and finely slice the onions, then trim and finely slice the fennel.
• Heat 1 tablespoon of oil in a large pan, add the onions and fennel, along with the chilli flakes, fennel seeds and cinnamon and cook slowly for 10 to 15 minutes, or until soft and sticky.
• Meanwhile, add the saffron to a small cup, top up with a little hot water and set aside - this will draw the flavour out of the strands and allow it to mix evenly in the pan when you add it.
• Heat 1 tablespoon of oil in a large frying pan on a high heat, add the chicken thighs and drumsticks and brown on all sides, adding them to the veg pan when golden.
• Pour in the saffron-infused water, followed by the tinned tomatoes, breaking them up with a wooden spoon. Fill the empty tin with water, pour into the pan and mix together.
• Add the bay, finely slice and add the preserved lemons, roughly chop and add the fresh tomatoes and destone and tear in the olives.
• Season with a good pinch of sea salt and black pepper, then leave to bubble away for 25 to 30 minutes, or until the chicken starts to fall off the bone and the sauce has thickened and reduced.
• Put the couscous into a bowl and just cover with boiling salted water, then pop a plate on top and leave to fluff up.
• Serve the chicken and couscous, scattered with picked coriander.

CHICKEN STEW

Steps:

• Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
• Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
• Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
• Ladle the stew into serving bowls and serve with the bread.
• Serving suggestion: crusty bread.

EASY SPICY MEXICAN-AMERICAN CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
• Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
• Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

CHICKEN DELICIOUS

Steps:

• Arrange potatoes in a large shallow 3 quart casserole.
• Mix oregano, paprika, garlic powder, salt, and pepper in a small bowl and sprinkle half of this mixture over potaotes.
• Arrange chicken and sausage on top of potatoes and drizzle oil over all.
• Sprinkle with remaining seasonings.
• Cover and bake at 425 degrees F. for 1 hour,uncover and bake at 375 degrees for an additional 20 minutes, or until a nice brown.

VIVA MADRID SPANISH CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
• Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
• Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

CHICKEN AND ARTICHOKES IN WINE SAUCE

Steps:

• Melt 1 tbs of the butter and 1 tbs of the olive oil in a skillet and add the artichokes. Cook until lightly browned.
• While cooking, dredge the chicken in the flour and sprinkle with salt.
• Remove the artichokes from the skillet and transfer to a plate. Set aside.
• Melt the remaining butter in the skillet along with the remaining olive oil.
• Saute the chicken pieces in this mixture until golden brown on both sides.
• Add the artichokes back to the pan, add pignoli nuts and season to taste with salt & pepper.
• Deglaze the pan with the white wine and let it bubble for a few minutes until nice and thick.
• Stir well to coat everything with the wine sauce.
• Transfer to a plate and squeeze with fresh lemon juice.
• That's it!