WHOLE SPICE-RUBBED CHICKEN WITH ROASTED GARLIC AND LEMONS
"The cinnamon in this dish adds just a little sweetness," says Alex.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees F. Cook the chicken and garlic: Rub the outside of the chicken with 1 tablespoon olive oil and season with salt. Use a fine-mesh strainer to sprinkle an even layer of the paprika and mustard over the whole chicken. Transfer to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and roast for 15 minutes. Then lower the oven temperature to 375 degrees F and loosely cover the top of the chicken with a piece of foil. In a small bowl, toss the garlic with the remaining 2 tablespoons olive oil and season with salt. Arrange the garlic around the chicken. Roast until the chicken juices run clear or the internal temperature reaches 160 degrees F to 165 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving.
- While the chicken is roasting, cook the lemons: In a medium saucepan, combine the sugar, 2 teaspoons salt and the lemons with 3 cups water. Bring to a simmer over medium heat. Add the cinnamon sticks and fennel seeds. Simmer until the liquid becomes slightly syrupy, 10 to 12 minutes. Add the red wine vinegar and cook over medium heat until the lemons become tender when pierced with the tip of a knife, 30 to 35 minutes. Allow the lemons to sit in the hot liquid for 15 minutes, then remove them with a slotted spoon. On a flat surface, cut each lemon into 1/2-inch-thick rounds. Remove the seeds. Set the slices aside in some of the cooking liquid to keep them moist until ready to serve.
- Finish the dish: Arrange the chicken on a serving platter with the garlic around it. Put the baking pan on a burner and simmer any chicken cooking juices over medium heat. Remove from the heat and stir in the drained lemon slices. Return the heat to medium low, taste for seasoning and simmer for 2 to 3 minutes to allow the flavors to come together. Spoon the sauce and lemons around the chicken and roasted garlic.
CHILI-RUBBED CHICKEN WITH ROASTED GARLIC SAUCE
Found in the Toronto TV Guide as part of the Celebrity Chef series. Don't know who the chef is as their Web site is no longer. Don't expect the skin to be crisp if you leave it on but it is tasty.
Provided by Out of the Blue
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine 2 tbsp melted butted, 2 tbsp flour and 3 tsp chili powder in a small bowl; rub mixture on chicken, sprinkle with salt and pepper; place chicken in a small roasting pan; scatter garlic around chicken.
- Roast chicken for 30 minutes; take out of oven and transfer garlic to plate; return chicken to oven and roast another 10 to 20 minutes.
- Meanwhile, peel garlic and mash.
- Stir remaining 2 tbsp butter and 2 tbsp flour in heavy saucepan over medium heat for 1 minute; gradually whisk in broth and wine; add sage, mashed garlic and remaining 1 tsp of chili powder; bring gravy to boil, whisking occasionally, for about 8 minutes; continuing to stir, reduce heat and simmer for another 3 to 5 minutes; season to taste with salt and pepper.
- Transfer chicken to platter and serve with gravy.
Nutrition Facts : Calories 445.3, Fat 25.8, SaturatedFat 11.3, Cholesterol 123.3, Sodium 346.4, Carbohydrate 11.7, Fiber 1.3, Sugar 0.9, Protein 33
CHILI-RUBBED PAN-ROASTED CHICKEN WITH FRESH TOMATO SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 39m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.
- While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1/2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.
- When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.
- To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.
CHILI-ROASTED CHICKEN WITH ROASTED GARLIC GRAVY
Categories Chicken Garlic Poultry Roast Dinner Winter Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.
- Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.
- Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.
- Transfer chicken to platter. Serve chicken with gravy.
CHILI RUBBED CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 1 whole chicken will feed 4 people
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.
LIME- AND CHILI-RUBBED CHICKEN BREASTS
A robust rub turns ordinary chicken into extraordinary grilled chicken.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
- Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g
CHILI-RUBBED CHICKEN
A No. 10 or 11 skillet will accommodate all of the chicken. Or use two small skillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
- Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
- Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.
TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE
If you can't get enough garlic, then I urge you to try this easy recipe. Cook time does include the time it takes to roast the garlic. I guarantee you will be safe from vampires after consuming this dish!
Provided by yooper
Categories European
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
- Place the heads in a square of aluminum foil with the head facing up.
- Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
- Seal the foil and roast for 1 hour.
- Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
- Place the roasted garlic into a blender or food processor.
- Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
- Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
- Whirl to combine.
- Sauce will be thick at this point. Set aside.
- Cook the pasta until al dente; drain.
- Melt the butter in a skillet.
- Add the pasta and toss with the butter until coated.
- Add the sauce, cook and stir until sauce becomes thin.
- Simmer for 10 minutes, stirring occasionally.
- Serve immediately with extra Parmesan cheese on top to desired taste.
- To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.
Nutrition Facts : Calories 647.6, Fat 40.4, SaturatedFat 22.6, Cholesterol 143, Sodium 492.9, Carbohydrate 54.5, Fiber 2.2, Sugar 1.2, Protein 18.6
CHILI-RUBBED CHICKEN WITH HORSERADISH
This is out of my Hot & Spicy magazine cookbook...the book says that the combination may seem strange but remember that horseradish is a member of the mustard family...it's bite is agreeably balanced with maple syrup and chili power...I finally made this...it has a nice touch of sweetness and just a slight flavor of horseradish...we really enjoyed it! Hope you do too!
Provided by teresas
Categories Whole Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Rinse chicken; pat dry with paper towels and cut slits in skin of breast and drumsticks.
- Stir together horseradish and maple syrup.
- Stuff horseradish mixture in slits and rub into meat so mixture is spread evenly under the skin.
- Brush chicken with oil.
- Combine chili powder and salt; rub over the chicken.
- Tie the legs together and twist the wing tips under the back.
- Place chicken, breast side up, on a rack in a shallow roasting pan.
- Roast, uncovered, in a 375°F oven for 1 1/4 to 1 1/2 hours or till the drumsticks move freely and the juices run clear.
Nutrition Facts : Calories 351.4, Fat 24.8, SaturatedFat 6.9, Cholesterol 106.9, Sodium 208.2, Carbohydrate 5.4, Fiber 0.4, Sugar 4.1, Protein 25.4
CHICKEN WITH GARLIC-CHILI-GINGER SAUCE
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cut each chicken breast in half crosswise and season with salt and pepper.
- Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
- Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
- In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
- When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 2 grams, Sodium 1344 milligrams, Sugar 9 grams, TransFat 0 grams
CHILI-RUBBED CHICKEN WITH BARBECUE "MOP" SAUCE
Recipe is from Bon Appetit and was the cover recipe for the July, 1995 magazine. Dry-rubbed before grilling, the delicious bird is then drizzled with a zesty sauce at the table. Prep time does not include marinating time for chicken.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For chili rub: Mix all ingredients in bowl. For mop sauce: mix all sauce ingredients in medium bowl.
- Arrange chicken in single layer on a large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
- Prepare barbecue (medium-high heat). When coals are white, drain chips if using, and scatter over coals. Place chicken, skin side down, on grill back away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop sauce separately.
Nutrition Facts : Calories 1135.4, Fat 73.2, SaturatedFat 20.6, Cholesterol 325.1, Sodium 1446.2, Carbohydrate 39.4, Fiber 6.2, Sugar 26.8, Protein 79.5
CHILI-RUBBED CHICKEN
A simple rub that adds some heat to grilled chicken. From Barbecue Recipes. The recipe calls for 6 split broilers, but Zaar wouldn't take it that way, so I've changed it to 3 chickens, halved.
Provided by lazyme
Categories Chicken
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
- Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
- Let stand 1 to 2 hours.
- Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.
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