TANGY VINEGAR CHICKEN WITH BARBERRIES AND ORANGE
Dried barberries are incredibly tart, more so than any other dried fruit you'll encounter. Look for them at Middle Eastern markets or specialty foods stores, or order them online.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Poultry Chicken Vinegar Orange Dried Fruit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Roast
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7-10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
- Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6-8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
- Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30-35 minutes (or 20-25 minutes for separated things and drumsticks).
- Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.
TANGY CHICKEN BREASTS
The chicken is marinated for six hours, and then broiled. Serve with wild rice or noodles.
Provided by J. DuChareau
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 8h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
- Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Nutrition Facts : Calories 676.2 calories, Carbohydrate 19 g, Cholesterol 60.9 mg, Fat 57.4 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 7.8 g, Sodium 717 mg, Sugar 8.5 g
VINEGAR CHICKEN WITH CRUSHED OLIVE DRESSING
This tangy, turmeric-stained, sheet-pan chicken makes the most of the schmaltzy bits left behind on the pan, which is deglazed with fresh garlic, briny olives and a bit of water. Think pan sauce, but done on a sheet pan.
Provided by Alison Roman
Categories weeknight, poultry, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees. Place chicken on a rimmed baking sheet and toss with turmeric and 2 tablespoons olive oil, and season with salt and pepper. Make sure chicken is skin-side up, then pour vinegar over and around chicken and place in the oven.
- Bake chicken, without flipping, until cooked through and deeply browned all over, 25 to 30 minutes.
- Meanwhile, combine olives, garlic, parsley, the remaining 4 tablespoons olive oil and 2 tablespoons water in a small bowl; season with salt and pepper.
- Once chicken is cooked, remove baking sheet from the oven and transfer chicken to a large serving platter, leaving behind any of the juices and bits stuck to the pan.
- Make sure the baking sheet is on a sturdy surface (the stovetop, a counter), then pour the olive mixture onto the sheet. Using a spatula or wooden spoon, gently scrape up all the bits the chicken left behind, letting the olive mixture mingle with the rendered fat and get increasingly saucy. Pour olive mixture over the chicken, then serve.
TANGY ORANGE CHICKEN THIGHS
Here's a quick-prep recipe for tender, flavorful chicken in a tangy tomato-based sauce. You can easily double or triple the recipe, depending on the size of your slow cooker. -Dahlia Abrams, Detroit, Michigan
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3-qt. slow cooker, combine the first 12 ingredients. Stir in 1 teaspoon orange zest. Add chicken; spoon sauce over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove to a serving platter. Stir lemon juice and remaining orange zest into sauce; pour over chicken. Sprinkle with bacon.
Nutrition Facts : Calories 248 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 236mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
TANGY BARBECUE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.
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 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 BAKED CHICKEN
This is a delicious tangy chicken recipe, my husband loves the taste of this sauce, I make it quite often at my house....never any leftovers here! You could easily double the sauce recipe if desired....I usually serve this with white rice or potatoes on the side deeeeeelicious! (note: plan ahead, this chicken needs to sit in the fridge for a couple of hours before baking.... I have even prepared it the night before and baked it the next evening for supper!)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.
Nutrition Facts : Calories 789.2, Fat 46.9, SaturatedFat 13.3, Cholesterol 230, Sodium 566.5, Carbohydrate 31.6, Fiber 1.2, Sugar 24.8, Protein 58.4
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- Preheat oven to 350°. Pat chicken dry with paper towels, then season all over with salt. Heat oil in a large skillet over medium-high. Cook chicken, skin side down, until golden brown underneath, 7–10 minutes. Transfer chicken to a plate, leaving any fat in the pan.
- Remove pan from heat and let fat cool down a little (about 3 minutes should do it). Return pan to medium heat and add onion and garlic. Cook, stirring often and adding a splash of water if needed to keep onion from getting too dark, until onion is softened and golden brown, 6–8 minutes. Stir in barberries, turmeric, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Pour in vinegar and 1 cup water, season lightly with salt, and bring to a simmer.
- Arrange chicken, skin side up, in sauce, then nestle orange halves, cut side down, around chicken. Transfer skillet to oven and bake, uncovered, until sauce is reduced and chicken is cooked through, 30–35 minutes (or 20–25 minutes for separated things and drumsticks).
- Transfer chicken to a platter. Spoon sauce over, then squeeze juice from orange halves on top.
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