MARINATED ROAST CHICKEN
This is from the Blood Type Diet website. I don't particularly agree with the premise of the diet, but there are some good recipes on the website. Marinating time not included in prep or cooking times. This would be a good recipe for OAMC.
Provided by LARavenscroft
Categories Chicken Thigh & Leg
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Puree all marinade ingedients in blender or food processor.
- Put chicken in large ziplocs and pour marinade over.
- Refrigerate for 24 hours, turning once or twice.
- Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
- Cool slightly and freeze in ziplocs.
- Remove as many as you need at a time.
- These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.
Nutrition Facts : Calories 290.1, Fat 18.4, SaturatedFat 5.2, Cholesterol 125.6, Sodium 217.1, Carbohydrate 2, Fiber 0.3, Sugar 0.4, Protein 27.7
YOGURT MARINATED GRILLED CHICKEN WITH HARISSA
Make and share this Yogurt Marinated Grilled Chicken With Harissa recipe from Food.com.
Provided by ElizabethKnicely
Categories Whole Chicken
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine yogurt, ginger, cumin, chile flakes and salt. Whisk until smooth and pour into a baking dish. Lay the chicken halves, skin-side up, in the yogurt mixture. Cover the plastic wrap and refrigerate for a couple of hours to marinate.
- Preheat a very clean grill to medium. When the grill is hot, brush with the oil.
- Remove the chicken from the yogurt, leaving any excess behind, and lay them out on the grill, skin-side down. Cook until the skin is brown and crispy, and then flip. You want to roast them, essentially, on the grill, and avoid "flaming" them or cooking them over too intense heat. That would dry them out. Grill the chicken until an instant-read thermometer inserted into the thigh registers between 155° and 160°F, 35 to 40 minutes.
- Remove the chicken from the grill to a cutting board. Cut into small pieces or serve whole, family style. Transfer to a serving platter and sprinkle with lemon juice. Top with some of the Harissa and serve immediately.
- HARISSA:.
- Preheat the oven to 350°F.
- In a small bowl, combine the coriander seeds, cumin seeds and caraway seeds. Add the spices to a sheet tray and toast in the oven for 1 to 2 minutes; you should faintly detect the scent of the spices. Remove the tray from the oven and set aside to cool. Add the paprika and chile flakes to the spice mix.
- Using a mortar and pestle (or, alternatively, a food processor), grind the garlic cloves until they become a paste, and then add the red bell pepper. Seasone with salt, and then add the spices and the 2 tablespoons of extra virgin olive oil and blend well. When blended, transfer the harissa to a container and top with some additional olive oil. This will keep for 3 to 6 weeks, covered, in the refrigerator.
Nutrition Facts : Calories 449, Fat 34.3, SaturatedFat 8.9, Cholesterol 123.9, Sodium 135, Carbohydrate 4.5, Fiber 1.7, Sugar 1.8, Protein 30
ROAST CHICKEN WITH SPICED YOGURT
A yummy make ahead dish! Lowfat and calorie if eaten without the skin. That way it has 165 calories and 5 grams of fat. Needs to marinate at leat 12 hours before cooking. Not included in prep time calculations.
Provided by ChipotleChick
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse chicken and pat dry.
- Fold chicken wings across back so that the tipe touch.
- Tie or skewer the drumsticks to its tail.
- Place the chicken in a latge glass bowl.
- Mix the 1/2 teaspoon water and gound mustard in a small bowl.
- Stir in remaining ingredients except 1/4 cup water.
- Pour over chicken.
- Cover and refrigerate at least 12 hours, but no more than 24.
- Heat oven to 375.
- Remove chicken from marinade, reserve the marinade.
- Place the chicken on a rack in a shallow roasting pan.
- Roast chicken 1 hour or more, until juices run clear.
- Spoon the reserved marinade over the chicken when it has 30 minutes left to cook.
- Remove chicken from the roasting pan, and keep it warm.
- Stir the 1/4 cup water in the pan drippings, and heat until hot.
- Remove and discard the skin from the chicken.
- Serve the meat with the sauce.
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