CURRIED ROAST CHICKEN, DURBAN STYLE
In Madhur Jaffrey's book "From Curries to Kebabs: Recipes From the Indian Spice Trail" (Clarkson Potter, 2003), which explores the dispersion of Indian food worldwide, there is a recipe from Durban, South Africa, for chicken roasted whole with a forcefully seasoned ginger and chili paste. The chicken is skinned before seasoning and cooking, not a demanding job but one that requires care. The fragrant heat of the chicken, which stayed moist thanks to its foil cocoon, even seemed to tease some spicy flavors from the Marcel Lapierre Morgon Beaujolais I poured with dinner. The fruitiness of the wine helped tame the heat.
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- Cut two deep diagonal slits, down to the bone, in each chicken breast and one in each leg and thigh. Place chicken, breast side up, on a sheet of heavy-duty foil large enough to enclose it. Place in a roasting pan.
- Place lemon juice, ginger, garlic, chilies, salt, oil, cumin and coriander in a blender and process to a thick purée. Rub purée over chicken, inside and out, and into slits. Set chicken aside 30 minutes.
- Heat oven to 400 degrees. Dust chicken with chili powder and black pepper, enclose in foil and crimp to seal. Roast 1 hour.
- Open foil and baste chicken. Return, uncovered, to oven for 15 minutes, basting twice more. Transfer chicken to serving platter. Pour juices from foil into a small dish and serve alongside chicken.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 30 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 48 grams, SaturatedFat 12 grams, Sodium 771 milligrams, Sugar 2 grams, TransFat 0 grams
NORTH AFRICAN SPICED CHICKEN
Chicken thighs dressed in an easy north African spice blend then seared and baked.
Provided by Courtney
Categories Main Course
Number Of Ingredients 11
Steps:
- Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
- Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
- Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.
Nutrition Facts : Calories 209 kcal, Carbohydrate 2 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WHOLE ROASTED CHICKEN NORTH AFRICAN STYLE
Not sure where I got this recipe and not sure of authenticity but it sure sounds good. Don't want to lose it.
Provided by Oolala
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees F.
- After washing chicken, wipe with paper towels and season the chicken and cavity with salt and pepper.
- Using a mortar and pestle, pound the parsley, chervil, chopped onion, butter, cumin, cayenne pepper, and 1/2 tsp salt to a paste.
- Spread the paste carefully over the whole chicken with a spatula.
- Place a skewer through the wings of the chicken to secure them closely to the sides of the bird during cooking.
- Lay the chicken, breast side down, in a roasting pan and roast for 20 minutes until lightly browned.
- Turn the bird over so that the breast is up and roast for another 15-20 minutes.
- Remove chicken from oven and turn down the heat to 350 degrees F.
- Meanwhile, lightly dust the chicken breast with flour.
- Place chicken back in oven.
- Baste with pan juices and continue to roast for about 1 hour or until the chicken is done, and continue basting frequently during cooking time.
- When done, the juices will run clear when you push a skewer through the thickest part of the leg.
- Remove chicken to a cutting board and carve.
- Serve immediately.
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
NORTH AFRICAN QUICK TAGINE-STYLE CHICKEN
Cubed tender cuts of lamb or diced eggplant or tofu may be substituted for the chicken in this dish. Rachel Ray
Provided by Vicki in CT
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.
- To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
- Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE
Categories Chicken Pepper Marinate Backyard BBQ Dinner Spice Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
- Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
- Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
NORTH AFRICAN STYLE CHICKEN
Make and share this North African Style Chicken recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small dish combine the spices. Place the chicken in a resealable container, add spice mixture, close container and shake to coat.
- In a large skillet heat the olive oil over medium heat. Add the chicken and allow to brown briefly. Slowly stir in the orange juice and vinegar. Cook and stir for about 3 to 5 minutes or until chicken is warmed through and flavors have blended.
- Serve over couscous or rice.
Nutrition Facts : Calories 202.3, Fat 8.9, SaturatedFat 2, Cholesterol 58.8, Sodium 51.1, Carbohydrate 8.9, Fiber 0.4, Sugar 6.7, Protein 21.2
NORTH AFRICAN CHICKEN
Another gem I discovered on "World Hearth Circle of International Cooking." My posted recipe for North African Seasoning Mix is from the same website. Prep time does not include marinating time.
Provided by Happy Hippie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
- Marinate the the chicken for two hours, refrigerated.
- Grill chicken 20 minutes or until juices run clear, basting with marinade.
SIMPLE WHOLE ROASTED CHICKEN
The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.
Provided by INDRIANI
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time P1DT1h35m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
- Preheat oven to 500 degrees F (260 degrees C).
- Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
- Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 1.6 g, Cholesterol 129.3 mg, Fat 22.8 g, Fiber 0.1 g, Protein 41 g, SaturatedFat 6.4 g, Sodium 900 mg, Sugar 0.7 g
NORTH AFRICAN CHICKEN TAGINE
This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
- Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
- Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium
NORTH AFRICAN-STYLE STEWED CHICKEN
Make and share this North African-Style Stewed Chicken recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F.
- Rub chicken parts lightly with salt and pepper. Heat 1 1/2 tablespoons olive oil in a large, deep skillet, Dutch oven or other oven-proof pot. Add chicken pieces and cook over medium-high heat, turning frequently, until browned, about 5 minutes. Remove pieces to a plate.
- Add remaining olive oil, onion and cinnamon to cooking pot. Sauté 2 to 3 minutes, then add paprika, cumin, ginger, garlic and coriander. Sauté 5 minutes. Add mustard greens and preserved lemon and cook until greens wilt, about 6 minutes.
- Pour in 1 cup stock. Return chicken to pot and add cardamom pods, ras el hanout (or Indian curry powder) and saffron. Pour in more stock until chicken is mostly covered, up to 1 cup. Add a pinch of salt to taste. Bring mixture to a simmer over medium heat and cook 3 to 4 minutes. Transfer to preheated oven and cook 1 to 1 1/2 hours or until liquid has reduced and meat is falling off the bones. Let rest 10 minutes. Discard cinnamon stick and cardamom pods before serving over rice.
Nutrition Facts : Calories 609.3, Fat 45.1, SaturatedFat 11.3, Cholesterol 172.5, Sodium 168.8, Carbohydrate 5.4, Fiber 1.5, Sugar 1.3, Protein 44
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