RED CABBAGE SLAW WITH GRIDDLED CHICKEN
This tangy dish is a breeze
Provided by Good Food team
Categories Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Place the mustard, garlic and sugar into a large bowl, season if you want to and mix well. Gradually whisk in 5 tbsp of the oil. Mix the cabbage into the dressing. Set aside until needed (can be made a day ahead).
- Place a ridged griddle or heavy-based frying pan over a high-ish heat. Brush the chicken with the remaining oil and cook on the hot griddle, skin side down, for 10 mins until it's crispy and golden, then turn and continue to cook for another 5 mins until completely cooked.
- Scatter the chicory leaves on 4 plates, mix the beans in with the slaw and serve with the chicken and a drizzle of olive oil.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.78 milligram of sodium
SMASHED RED POTATOES WITH CABBAGE
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h10m
Yield Serves six
Number Of Ingredients 8
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
- Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
- Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams
CRISPY ROAST CHICKEN WITH SWEET POTATOES
Simplify mealtime with this Crispy Roast Chicken with Sweet Potatoes. Made with five ingredients-chicken, SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix, sweet potatoes, Italian dressing and Parmesan cheese-this Crispy Roast Chicken with Sweet Potatoes takes just ten minutes to prepare.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix; place in 13x9-inch pan. Bake 30 min.
- Meanwhile, prick each potato several times with fork. Microwave on HIGH 2 to 3 min. or just until sliceable but not soft. Cut into spears; toss with dressing and cheese.
- Add potatoes to baking dish with chicken. Bake 30 min. or until chicken is done (165ºF) and potatoes are tender.
Nutrition Facts : Calories 260, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SCRUMPTIOUS BAKED CHICKEN AND POTATOES
This chicken recipe is simple, very tender, juicy, and delicious. The potatoes soak in the chicken juices and are so good.
Provided by Dana Michele
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the chicken pieces in a large baking dish; pour the water into the bottom of the dish. Arrange the potatoes around and over the chicken pieces. Drizzle the olive oil over the mixture; season with the rosemary, thyme, salt, and pepper.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 624 calories, Carbohydrate 28.3 g, Cholesterol 176.7 mg, Fat 33 g, Fiber 3.8 g, Protein 50.9 g, SaturatedFat 8.8 g, Sodium 170.5 mg, Sugar 1.3 g
CRUNCHY RED CABBAGE SLAW
Make this crunchy coleslaw into a homely supper with roast chicken and mustardy mayo, or glam it up Asian-style with lime, herbs and juicy grilled chicken
Provided by Good Food team
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 16
Steps:
- Using a large knife, shred the cabbage and place in a large bowl with the carrot, apple and spring onions.
- Whisk together the mayonnaise, vinegar and oil. Season then toss with the salad. Serve or see our suggestions, below right.
- To make with roast chicken, snip the stalks from a punnet of mustard cress and stir half into the coleslaw with the wholegrain mustard. Divide between plates then scatter the roast chicken (leftovers or shop bought) on top. Sprinkle with the remaining cress and serve.
- To make with marinated chicken, heat the grill to high. Tear the leaves from a large bunch basil and scatter half of them into the coleslaw. Chop the rest and mix with a pinch ground fenugreek or coriander, zest and juice of the lime, olive oil and salt and pepper to taste. Rub the chicken breasts in the lime mix (leave to marinate for 10 mins if time), then grill for 6 mins on each side until golden and cooked through. Thickly slice and serve on top of the coleslaw.
Nutrition Facts : Calories 109 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.13 milligram of sodium
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