GOLD COIN CHICKEN
Make and share this Gold Coin Chicken recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
- Remove chicken to 7 x 10 baking pan in single layer.
- To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
- Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
- In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
- Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
- Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
- To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.
Nutrition Facts : Calories 331.5, Fat 11.4, SaturatedFat 5.1, Cholesterol 129.8, Sodium 206.8, Carbohydrate 28.8, Fiber 1.9, Sugar 21.1, Protein 28.3
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
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