TANGY CHERRY CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
- In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
- Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
- In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
- Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
TANGY CHERRY CHICKEN
Make and share this Tangy Cherry Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 47m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of olive oil.
- Season the chicken liberally with half of the thyme and salt and pepper; add to the hot skillet.
- Cook the chicken 5-6 minutes on each side until cooked through.
- Remove chicken from the pan and cover with foil to keep warm.
- Return the skillet to the burner over med-high heat; add in the remaining 1 tablespoon olive oil and onions, celery, red pepper flakes, nutmeg, salt, and pepper.
- Cook for 3-4 minutes or until the celery and onion are tender.
- Add in the white wine and cook until the pan is almost dry, 1 minute.
- Add in the chicken stock, dried cherries, and remaining thyme; continue to cook for about 4-5 minutes or until there is about ¼ cup of liquid left in the pan.
- Turn the heat off the pan; add in the butter and whisk until it has completely melted.
- Serve the chicken breasts whole or sliced with cherry sauce poured over them.
Nutrition Facts : Calories 410.7, Fat 21.7, SaturatedFat 7.7, Cholesterol 123.3, Sodium 215.8, Carbohydrate 5.5, Fiber 0.7, Sugar 2.4, Protein 41.2
CHERRY CHICKEN
Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.
Provided by Daveeda
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
- Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
- Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g
TANGY THAI CHICKEN
Make and share this Tangy Thai Chicken recipe from Food.com.
Provided by Alan Leonetti
Categories Chicken Breast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine curry paste and oil in a bowl. Stir until paste is softened.
- Mix in 3/4 of the coconut milk and taste the mixture. If it tastes bland, add more curry paste and salt, until it is pleasantly pungent. If too spicy, add a little more coconut milk.
- Place chicken into a plastic zip lock bag, pour in marinade and seal. Toss to coat evenly. Allow to sit at room temperature for 20 minutes. For a more intense flavor, marinate for several hours in refrigerator.
- Drain and discard the marinade. In a skillet or on a grill, on medium heat, grill the chicken 10 to 12 minutes, turning onto each side twice. Brush each side with a few tablespoons of chili sauce.
- The chicken is done when it is white throughout, but still juicy and the sauce is a bit caramelized in spots.
- Serve the chicken breasts whole or thickly sliced and mounded on a platter over rice. Sprinkle with chopped peanuts and chopped cilantro. You can also serve a little chili sauce on the side.
Nutrition Facts : Calories 163, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 247.9, Carbohydrate 2.5, Fiber 0.8, Sugar 1.4, Protein 27.6
TANGY CITRUS CHICKEN
In just over 30 minutes, you can enjoy chicken breasts topped with a light, refreshing sauce that combines honey with lemonade, mustard and herbs.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken breasts in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients. Pour half over the chicken. , Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.
Nutrition Facts : Calories 268 calories, Fat 4g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 70mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
TANGY CHICKEN II
This chicken dish is a family favorite. It goes well with a baked potato and a side of asparagus.
Provided by HEATHERMAREE
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
- Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
- Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 1.3 g, Cholesterol 81.8 mg, Fat 22.4 g, Fiber 0.1 g, Protein 21.1 g, SaturatedFat 8.8 g, Sodium 716.1 mg, Sugar 0.3 g
TANGY CHERRY SAUCE
You're just a 20 minutes away from a tangy sauce.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Mix brown sugar, cornstarch and mustard in 2 1/2-quart saucepan. Stir in remaining ingredients. Cook over low heat 6 to 8 minutes, stirring constantly, until thickened.
- Serve sauce with turkey, chicken or pork, or use to glaze a 10- to 12-pound ham.
Nutrition Facts : ServingSize 1/4 Cup
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