Somen In A Clay Pot With Chicken And Eggplant Food

CLAY POT CHICKEN RECIPE

Steps:

• Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
• Prepare your vegetables.
• Place the carrots in the bottom of the baker.
• Add the potatoes.
• Add the onions.
• Add the garlic cloves.
• Arrange the chicken thighs on top of the vegetables.
• Sprinkle chicken with salt.
• Sprinkle with black pepper.
• Place the pats of butter on top of the chicken pieces.
• Place the top on the baker.
• Place the baker in a COLD oven.
• Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
• Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
• Internal temperature of the chicken should be 165F degrees to be done.
• Remove from oven when done. Let chicken rest for 15 minutes before serving.
• Enjoy!

MOROCCAN-STYLE CHICKEN AND EGGPLANT STEW

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with 1 teaspoon olive oil.
• Place eggplant in a large bowl. Drizzle 1/4 cup olive oil over eggplant and toss to coat. Spread eggplant on the prepared baking sheet.
• Bake in the preheated oven, stirring occasionally, until eggplant is softened and browned, about 25 minutes. Season with salt and pepper.
• Heat 2 tablespoons olive oil in a large, wide pot over medium-high heat; cook and stir onions and garlic until onions are softened, about 10 minutes. Stir paprika, kosher salt, coriander, fennel seeds, black pepper, cumin, ginger, and turmeric into onion mixture; cook and stir for 1 minute.
• Mix tomatoes, half of the reserved tomato juice, red bell peppers, white wine, and lemon juice into onion mixture; bring to a boil. Reserve the remaining tomato juice to thin the stew if needed.
• Arrange chicken in a single layer in the pot; cover with some of the tomato mixture. Return stew to a boil; reduce heat to medium-low, cover, and simmer for 15 minutes. Flip chicken, cover, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Stir eggplant and marjoram into stew; simmer uncovered until heated through, about 10 minutes.

CLAY POT CHICKEN

Steps:

• Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
• Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
• Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
• Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

SOMEN IN A CLAY POT WITH CHICKEN AND EGGPLANT

Steps:

• Heat a grill or grill pan until hot. With the tip of a paring knife, poke several small holes on each side of the eggplants. Grill the eggplants, turning every 2 to 4 minutes, until the skin becomes charred and very soft, about 10 minutes total cooking time. Remove the eggplants from the grill and let them sit at room temperature until cool.
• Meanwhile, pour the vegetable oil into a pot that is just large enough to place the chicken in a single layer and set it over high heat. Season the chicken with the salt and pepper. When the oil just begins to smoke, add the chicken, skin side down, and cook until the skin turns golden brown, about 2 minutes. Turn the chicken over and cook for 1 minute longer, then flip again and decrease the heat to low.
• Carefully pour in the sake, then cover the pot with a lid. Cook over low heat for 2 minutes longer, then remove the pot from the burner and let sit, covered, for 2 minutes. Remove the cooked chicken from the pot and set on a plate or cutting board until cool, then use your hands to shred the chicken into small pieces.
• Once the eggplants have cooled, slice off the top and bottom ends and use your hands to peel off the skin, which you can discard. Slice the eggplants in half lengthwise, then into 1-inch-long pieces. Set aside.
• Prepare an ice bath and place a pot of water over high heat. When the water comes to a boil, add the pea pods and cook for 45 seconds. Remove the pea pods and submerge in the ice bath. Drain well. When chilled, slice each into 1/2-inch pieces. Set aside. (Note: Do not discard the boiling water; cover and keep warm until you're ready to cook the noodles.)
• Pour the hot broth into 4 clay pots, then set each pot over high heat.
• Add the somen noodles to the reserved boiling water and cook until al dente, about 1 minute. Rinse under cold running water until chilled, and drain well.
• Once the broth comes to a boil, divide the somen noodles equally among the clay pots and top each with one-fourth of the eggplant, mushrooms, and chicken. Cover and increase the heat to high until the liquid returns to a boil, about 30 seconds. Turn off the heat.
• Set a folded paper towel in the center of 2 heatproof plates and rest the clay pots on top of them. Briefly remove the lids to garnish with the pea pods and yuzu pepper. Replace the lids to serve.