Spanish-style Tapa with Chicken, Raisin and Pine Nuts

Ingredients

4 large skinless, boneless chicken breasts, about 1 lb 5 oz in total
5 tbsp olive oil
1 garlic clove, finely chopped
1 cup pine nuts
generous 1/3 cup extra virgin olive oil
1 small bunch of fresh flat-leaf parsley, finely chopped
salt and pepper

Dressing

1/4 cup red wine vinegar
1/8 cup superfine sugar
1 bay leaf
pared rind of 1 lemon
scant 1 cup seedless raisins

Method

  1. To make the dressing, put first four dressing ingredients in a pan and bring to a boil, then remove from the heat. Stir in the raisins and let cool.
  2. Slice the chicken breasts widthwise into very thin slices. Heat the olive oil in a large skillet, then add the chicken slices and cook over medium heat, stirring occasionally, for 8-10 minutes, or until lightly browned and tender.
  3. Add the garlic and pine nuts and cook, stirring constantly and shaking the skillet, for 1 minute, or until the pine nuts are golden brown. Season to taste with salt and pepper.
  4. Pour the cooled dressing into a large bowl, discarding the bay leaf and lemon rind. Add the extra virgin olive oil and whisk together. Season to taste with salt and pepper.
  5. Add the chicken mixture and parsley and toss together. Turn the salad into a serving dish and serve warm or, if serving cold, cover and chill in the refrigerator for 2-3 hours before serving.

Makes 6 to 8 servings.

Source: Tapas

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Peruvian-style Roasted Chicken

Ingredients

5 oz salt
1 x 3-1/2 lb chicken
French fries to serve

Marinade

2 tablespoons black pepper
3 tablespoons oregano
3 tablespoons ground cumin
1/4 cup stout
1 teaspoon mustard
5 tablespoons white wine vinegar
1 teaspoon chopped rosemary

Method

  1. Put the salt in a bowl and mix together with 2 cups water until the salt dissolves completely. Immerse the chicken in the brine and let soak for 18 hours.
  2. Prepare the marinade by mixing the black pepper, oregano, cumin, stout, mustard, white wine vinegar, and rosemary in a bowl.
  3. Remove the chicken from the brine and transfer it to the marinade bowl. Cover with plastic wrap and marinate for 5 hours in the refrigerator.
  4. Preheat a rotisserie oven to 350°F/180°C.
  5. Once marinated, remove the chicken from the bowl and slide it onto the spit of the oven, tying the legs with kitchen string to secure them.
  6. Roast the chicken for 1 hour, or until golden. Remove from the oven, let the chicken rest for 15 minutes, and cut it into quarters.
  7. Serve the chicken with fries and any sauce of your choice.

Makes 4 servings.

Source: Peru – The Cookbook

Baked Rice with Chicken and Cranberry-hoisin Sauce

Ingredients

2 tablespoons grapeseed or canola oil
8 chicken thighs with skin
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
2 bunches scallions, sliced thin
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
1 cup fresh cranberries
3 cups fresh chicken stock or low-sodium canned chicken broth

Method

  1. Preheat the oven to 375ºF.
  2. Choose a large ovenproof casserole with a tight-fitting lid and place the casserole over medium-high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken, in batches if necessary. Season with salt and pepper and saute on all sides until lightly colored, about 8 minutes.
  3. Transfer chicken to a plate and set aside.
  4. Add the garlic and scallions to the casserole and saute, stirring, for 1 minute.
  5. Add the rice and saute, stirring, for 1 minute.
  6. Add the hoisin sauce and saute for 30 seconds.
  7. Add the wine, deglaze, and simmer until the liquid is reduced by three quarters, about 2 minutes.
  8. Add the cranberries and stock and season with salt and pepper. Return the chicken to the casserole and bring to a simmer.
  9. Cover the pot, transfer to the oven, and cook until the chicken is tender and the rice is cooked, 20 to 30 minutes.
  10. Remove from the oven and allow to rest for l0 minutes. Bring the pot to the table and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Chicken Soup with Escarole and Leek

Ingredients

olive oil cooking spray
8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
salt
freshly ground black pepper
1 cup well-washed, chopped leeks
12 cups well-washed, chopped escarole
8 cups unsalted chicken stock
2 teaspoons fresh thyme
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

Method

  1. Lightly coat a large pot with olive oil cooking spray and place over medium-high heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken and brown well on one side.
  2. Add the leeks and escarole to the pot and cook, stirring occasionally, until the vegetables have wilted but not browned, 2 to 3 minutes.
  3. Add the chicken stock to the pot, cover, and bring to a simmer. Cook until the vegetables are soft and the chicken is tender, about 20 minutes.
  4. Add the fresh thyme to the soup. Taste and adjust the seasoning.
  5. Ladle the soup into four soup bowls, dividing it equally. Sprinkle with cheese and serve.

Makes 4 servings.

Source: The Negative Calorie Diet


Roasted Large Chicken with Herb and Garlic

Ingredients

One 7- to 8-pound capon
coarse salt and freshly ground black pepper
4 garlic cloves, crushed
6 thyme sprigs
6 rosemary sprigs
1 medium onion, coarsely chopped
1 lemon, halved
3 tablespoons olive oil
1 cup low-sodium chicken broth
3 tablespoons all-purpose flour
4 tablespoons (1/2 stick) unsalted butter

Method

  1. Preheat the oven to 425°F Put a heavy-bottomed roasting pan in the oven for 5 minutes.
  2. Season the capon cavity with salt and pepper, then stuff the cavity with the garlic, half the thyme, and half the rosemary. Put the onion and lemon halves in the cavity. Tie the capon together at the legs with kitchen twine to keep the bird’s shape and help it cook evenly.
  3. Rub the outside of the capon with the oil.
  4. Put the capon in the roasting pan and roast for 45 minutes. Lower the oven temperature to 350°F and continue roasting for an additional 1 hour and 15 minutes.
  5. Chop the remaining herbs, stir together in a bowl, and sprinkle evenly over the capon. Roast for another 15 minutes, or until the juices run clear when the capon is pierced with a sharp, thin-bladed knife at the leg joint. If the juices are still pink, return the pan to the oven and perform the same test every 10 minutes until the juices run clear.
  6. Remove the pan from the oven, transfer the capon to a carving board, and let rest for 15 to 20 minutes.
  7. While the capon is resting, pour the broth into a pot and heat it over medium-high heat. At the same time, put the roasting pan on the stove over medium heat, skim off any remaining fat with a spoon, add the flour, and whisk it into the drippings. Whisk in the hot broth. Use a spoon to scrape up all the flavorful crusty bits cooked onto the bottom of the pan and bring the liquid to a boil. Cook until reduced and slightly thickened, about 5 minutes, then whisk in the butter.
  8. Remove the pan from the heat and strain the pan gravy into a sauceboat to pass at the table.
  9. Carve the capon as you would a turkey: disjoint the legs and serve them whole, cut the thighs into 2 pieces; remove the breast from the breastbone; disjoint and remove the wings and serve them whole; and carve the breasts by cutting against the grain of the meat across the length of the breast.
  10. Attractively arrange the meat on a platter and pass at the table with the sauce alongside in a sauceboat.

Makes 6 to 8 servings.

Source: Nightly Specials