Honey Glazed Chicken Wings

Ingredients

8 chicken wings
200 ml honey

Marinade

1 tsp white sesames
2 tsps ginger juice
1 stalk spring onion (diced)
1 tsp lemon juice
1 tbsp light soy sauce
2 tbsps dark soy sauce
1 tbsp sugar
1 tbsp cornstarch
ground white pepper
1/8 tsp sesame oil

Method

  1. Rinse the chicken wings.
  2. Mix the marinade ingredients together. Marinate the chicken wings for 1 hour, preferably overnight in a fridge for the best taste.
  3. Preheat an oven to 225°C.
  4. Arrange the chicken wings on a baking tray. Bake for 30 minutes. Turn the chicken wings upside down every 10 minutes to allow even heating. Brush honey at last. Bake until the wings are golden. Serve hot.

Source: Delicacies at the Stage


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Caribbean Chicken

Ingredients

4 chicken breast fillets (4 oz each), skinned
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 Tbsp olive oil
1 medium red onion, halved and thinly sliced
4 garlic cloves, peeled and crushed
2 tsp fresh ginger, grated
1 medium red chili pepper, chopped
2 large tomatoes, seeded and chopped
1 cup sweet potato, peeled and chopped
1 medium ripe plantain, chopped
2-1/2 cups chicken stock
1 cinnamon stick
1 cup rice
2 Tbsp butter
2 Tbsp light brown sugar
1 small pineapple, cored and cut into 16 wedges
fresh parsley, chopped, to garnish

Method

  1. Rinse the chicken under cold water and pat dry. Season with salt and pepper and roll in the lime juice and zest.
  2. Heat the oil in the base of the steamer and sauté the chicken for 3 to 4 minutes, turning until sealed.
  3. Add the onion, garlic, ginger and chili pepper, and cook for a further 2 minutes.
  4. Stir in the tomatoes, sweet potato and plantain. Add the stock and cinnamon, cover, and cook 1 hour.
  5. Boil the rice for 15 minutes and drain well. Line the steamer top with a clean damp dish towel and spoon in the rice. Cover with the lid and cook over the chicken mixture for 15 minutes until cooked through.
  6. Melt the butter in a skillet with the sugar and add the pineapple. Cook for 5 minutes, turning until hot and coated in syrup. Be careful not to burn.
  7. Spoon the rice onto a warm serving plate and top with the chicken mixture. Serve with the hot pineapple and garnish with parsley.

Makes 4 servings.

Source: Steam Cuisine


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Roasted Chicken and Veggies with Dark Chocolate Dipping Sauce

Ingredients

1 (6-8 pound) whole chicken
1 tablespoon unsalted butter for outside, plus 2 tablespoons for inside cavity
sea salt and black pepper juice of 2 lemons
4 whole garlic cloves
3 sprigs fresh rosemary 1 sprig fresh thyme
10 small carrots, left whole (if larger carrots, use 5 and cut in half)
10 yellow baby potatoes, halved
1 yellow onion, sliced
4 fresh Roma tomatoes, halved
1 tablespoon olive oil
4 ounces dark chocolate, melted
pinch cayenne pepper

Method

  1. Preheat oven to 450°F.
  2. Wash chicken and clean out cavity. Rub chicken with 1 tablespoon butter, sea salt, and pepper. Squeeze lemon juice all over chicken. In the cavity, place 2 tablespoons butter, garlic cloves, rosemary, and thyme. Tie legs together with a piece of hemp or kitchen string. Place chicken in a large roasting pan on a rack, which will help cook the chicken more evenly.
  3. Add carrots, potatoes, onions, and tomatoes to the pan, surrounding the chicken. Drizzle them with olive oil and sprinkle with salt and pepper. Cover chicken and veggies with cheesecloth.
  4. Cook for about 20 minutes at 450°F, then decrease oven temperature to 375°F and cook for another 20 minutes. Test for doneness; juice should be clear, not rosy (cut behind the leg to check).
  5. When the chicken is almost finished, melt dark chocolate in the top of a double boiler. Add cayenne to the melting chocolate and stir until chocolate is completely melted and smooth.
  6. Serve chicken and roasted veggies with warm chocolate sauce on the side for dipping.

Makes 6 to 8 servings.

Source: The Organic Family Cookbook


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Moroccan Chicken with Minty Date Couscous

Ingredients

1/4 cup plus 2 tablespoons chopped mint
2 large garlic cloves, minced
1 teaspoon finely grated fresh ginger
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cinnamon
pinch of cayenne pepper
Kosher salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (4-pound) chicken, quartered
1 cup chicken stock or low-sodium broth
freshly ground black pepper
1 cup couscous (6 ounces)
1/2 cup chopped pitted dates
1/4 cup salted roasted almonds

Method

  1. In a small bowl, combine 2 tablespoons of the mint with the garlic, ginger, paprika, cumin, coriander, cinnamon, cayenne and 1 tablespoon of kosher salt. Stir in 1/4 cup of the olive oil and rub the mixture all over the chicken. Cover with plastic wrap and let stand at room temperature for I hour.
  2. Preheat the oven to 400°F.
  3. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned, about 5 minutes. Flip the chicken. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until cooked through. Transfer the chicken to a platter, cover and keep warm.
  4. Pour the pan juices into a heatproof cup and spoon off as much fat as possible.
  5. Set the skillet over high heat and add the stock. Cook, scraping up any bits stuck to the pan, until reduced by half, about 5 minutes.
  6. Add the pan drippings and season with salt and black pepper. Keep warm.
  7. In a medium saucepan, bring 1 cup of water to a boil with a pinch of salt. Add the couscous and dates, cover and let stand off the heat until the couscous is tender and the water is absorbed, about 5 minutes.
  8. Stir in the almonds and the remaining 1/4 cup of mint. Mound the couscous on plates and top with the chicken. Spoon the pan sauce all around and serve right away.

Makes 4 servings.

Source: Chef Mark Sullivan


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Chicken Cauliflower Fried Rice

Ingredients

1 medium head cauliflower
3 Tbsp low-sodium soy sauce or tamari
2 Tbsp rice vinegar
2 tsp sesame oil
2 tsp honey
2 tsp chili garlic sauce, hot chili oil, or sriracha
1 Tbsp peanut oil or grapeseed oil
1 lb boneless, skinless chicken thigh, cut into 1/2-inch pieces
2 medium carrots, diced into 1/4-inch pieces
2 shallots, chopped
3 garlic cloves. minced
1 Tbsp peeled, minced fresh gingerroot
1 1/2 cups frozen green peas
2 large organic eggs, lightly beaten
1/3 cup cilantro
1/3 cup unsalted roasted cashews
juice of 1 lime

Method

  1. Coarsely chop cauliflower into florets. In food processor, place half of cauliflower and pulse until cauliflower has the texture of rice or couscous. Be sure not to overprocess or it will get mushy. Add to large bowl. Repeat processing with remaining cauliflower. Set aside.
  2. In small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and chili sauce.
  3. In wok or large high-sided skillet, heat peanut or grapeseed oil over medium heat. Add chicken and cook until browned throughout. Remove chicken from pan and set aside.
  4. Place carrots in pan and cook, stirring often, until softened. Add shallots, garlic, and ginger. Stir-fry for 30 seconds.
  5. Place half of cauliflower in pan and cook for 3 minutes, stirring often, or until tender. Add remaining cauliflower and cook for another 3 minutes, stirring often.
  6. Stir in chicken and peas. Add soy sauce mixture and stir-fry for 1 minute.
  7. Make a well in the centre of pan by pushing cauliflower mixture to the sides and pour in beaten egg. Cook egg for 30 seconds before stirring into cauliflower rice.
  8. Serve garnished with cilantro and cashews. Squeeze on lime juice just before serving.

Makes 6 servings.

Source: Alive magazine


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