CHICKEN SALAD WITH FENNEL SPICE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
- Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
- Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
- In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
HOT CHICKEN SALAD
I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.
Provided by NORMAG
Categories Salad
Time 35m
Yield 11
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
- Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g
More about "hot chicken liver and fennel salad food"
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD - BON …
From bonappetit.com
4.8/5 (12)Author Andy BaraghaniServings 4Estimated Reading Time 2 mins
- Smash garlic under the flat side of a chef’s knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
10 BEST CHICKEN LIVER SALAD RECIPES | YUMMLY
From yummly.com
HEALTHY CHICKEN, FENNEL AND APPLE SALAD RECIPE
From foodandwine.com
CHICKEN LIVERS RECIPE | HOW TO COOK THEM PERFECTLY!
From thebigmansworld.com
HOT CHICKEN SALAD RECIPE - SOUTHERN LIVING
From southernliving.com
10 BEST SPINACH CHICKEN LIVERS RECIPES | YUMMLY
From yummly.com
HOT CHICKEN LIVER AND FENNEL SALAD PHOTOS - ALLRECIPES.COM
HOT CHICKEN LIVER AND FENNEL SALAD - REVIEW BY TRACY
From allrecipes.com
JEWISH COOKERY | KOSHER RECIPES | CHICKEN LIVER, FENNEL AND …
From jewishcookery.com
HOT CHICKEN LIVER AND FENNEL SALAD RECIPES
From recipesfull.net
FRINKFOOD - HOT CHICKEN LIVER AND FENNEL SALAD
From frinkfood.com
HOT CHICKEN LIVER AND FENNEL SALAD - COOKING-RIGHT.NET
From cooking-right.net
CHICKEN WITH FENNEL SALAD — MARK BITTMAN
From markbittman.com
10 BEST FENNEL RECIPES THAT TASTE INCREDIBLE - JAMIE OLIVER
From jamieoliver.com
THE BEST HOT CHICKEN SALAD - PLAIN CHICKEN
From plainchicken.com
FOR THE LOVE OF CHICKEN LIVERS | ERICA DE MANE
From ericademane.com
HOT CHICKEN SALAD RECIPE {PERFECT FOR LEFTOVERS} - SIMPLY STACIE
From simplystacie.net
10 BEST CHICKEN LIVER SALAD RECIPES | YUMMLY
From yummly.com
SALAD WITH CHICKEN LIVER FLAMBé AND FENNEL - HANDY.RECIPES
From handy.recipes
WARNER BROS. COMMISSARY: JENNIFER ANISTON'S SALAD AND THE 1941 …
From variety.com
HOT CHICKEN LIVER AND FENNEL SALAD RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love