MOROCCAN CHICKEN WITH EGGPLANT, TOMATOES, AND ALMONDS
Categories Chicken Ginger Nut Poultry Tomato Quick & Easy Dinner Lemon Almond Eggplant Winter Clove Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
- Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
- Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
- Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.
CHINESE ALMOND CHICKEN
Make and share this Chinese Almond Chicken recipe from Food.com.
Provided by BakinBaby
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute.
- Mix sauce ingredients together in small bowl, set aside.
- Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside.
- Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside.
- Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes).
- Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture.
- Stir together until sauce thickens slightly.
- Serve with rice or noodles.
Nutrition Facts : Calories 376.5, Fat 19.4, SaturatedFat 2.2, Cholesterol 23.2, Sodium 936.8, Carbohydrate 23.1, Fiber 5.5, Sugar 7.3, Protein 17.4
EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
EGYPTIAN YELLOW CHICKEN WITH ALMONDS
Make and share this Egyptian Yellow Chicken With Almonds recipe from Food.com.
Provided by ElaineAnn
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse chicken and pat dry. Sprinkle with salt and pepper.
- Heat 3/4 of the oil in a pan and lightly saute the garlic and almonds. Add saffron, stir into the hot oil and garlic.
- Add chicken and brown on both sides. Sprinkle in the parsley and pour in the water or stock.
- Cover the pan tightly and simmer for 1 hour until the chicken is tender.
- Turn the chicken 2 or 3 times during cooking, season to taste and add more water or stock if the dish dries.
- Serve covered with eggs and almonds.
CHICKEN WITH ALMOND SAUCE
Provided by Food Network
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- 1.Sprinkle chicken with salt and pepper to taste. Heat olive oil in 1 very large or 2 medium skillets over medium-high heat. Add chicken and brown on all sides, about 3-5 minutes per side. Remove chicken and set aside. Pour off all but 2 Tbs. of pan drippings. In same pan, saute onion and half of garlic until soft. Stir in flour to blend, then slowly stir in 1 cup broth, bay leaf and saffron. Return chicken to pan, cover and simmer over medium-low heat 30 minutes.
- 2. Meanwhile, in blender, combine almonds, 2 Tbs. parsley, remaining garlic and broth. Process until almonds are finely ground. With tongs or slotted spoon, transfer chicken to platter. Turn heat to high and stir almond mixture into pan liquids. Bring to boil and boil 1-2 minutes, or until slightly thick. Pour sauce over chicken and sprinkle with eggs, capers and remaining parsley.
- 3 Key Ingredients: STAR Originale Olive Oil, Capers, Chicken
ANCIENT EGYPTIAN CHICKEN
Based off a marinade recipe, I used this for a whole chicken that I then cooked in a broiler. Brine chicken overnight in a salt/sugar/water mix first to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Provided by jaime in smyrna
Categories Whole Chicken
Time 8h
Yield 1 dinner, 4 serving(s)
Number Of Ingredients 9
Steps:
- If using boneless chicken pieces, cut into 1 inch cubes and place in a shallow non reactive container; if using whole birds, butterfly them; combine the ingredients for the marinade in a bowl and pour over the chicken. Cover and marinate in the refrigerator for at least 6 hours or overnight. Bring the meat to room temperature before cooking.
- While the meat is warming to room temp.Prepare a fire in a charcoal grill or preheat your oven broiler (griller) Remove the meat from the marinade, reserving the marinade. You can marinate for up to 48 hours if properly refrigerated.
- If using chicken cubes thread on to skewers. Place the skewers or butterflied or halved birds on the grill rack or a broilerpan and grill or broil until cooked through, basting with reserved marinade while cooking.
- Whole chicken (5-7 pounds) 22 minutes a pound, butterflied whole chicken (3-5 pounds) 45-50 minutes; whole cornish hens (18 -24 oz) 45-55 minutes; breast half, boneless (4 oz) 8-10 minutes a side, (6-8 oz) 10 -15 minutes a side; leg or thigh (4-8 oz) 10-15 minutes a side.
Nutrition Facts : Calories 1042.8, Fat 81, SaturatedFat 18.9, Cholesterol 243.8, Sodium 239.3, Carbohydrate 10.1, Fiber 1.4, Sugar 1.3, Protein 58.9
CHICKEN WITH ALMONDS AND EGGS, PENAFLOR STYLE
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into following: 2 thighs, 2 main wing joints, 2 second wing joints and breast into 4 pieces. (Save rest of chicken for other uses.) Sprinkle with salt and pepper and dredge in flour. Shake off excess.
- Heat oil in large skillet almost to smoking point and add garlic. Cook, stirring, until garlic is golden brown. Remove and reserve garlic. Reduce heat.
- Add chicken pieces and cook, turning so that pieces brown evenly, about 8 minutes. As pieces brown transfer to heatproof casserole. Add parsley sprigs to skillet and cook briefly. Remove and reserve parsley sprigs.
- Line bowl with fine sieve and pour hot fat into it. Save any crisp bits and add to chicken. Add 1 tablespoon of oil to chicken. Bring broth to boil and pour over chicken. Bring to boil and let simmer gently 15 minutes.
- Crush garlic, parsley sprigs and hard-cooked egg yolk to a paste. This should be done with mortar and pestle but can be done in electric blender. Scoop 2 tablespoons of broth from around simmering chicken. If blender is used, add while blending garlic mixture. If mortar and pestle are used, add to paste and blend well.
- Put raw egg yolks in small bowl and start beating. Add 2 tablespoons of hot broth from simmering chicken. Blend well.
- Pour garlic mixture into sauce around chicken. Pour in raw egg yolk mixture and cook over very low heat, shaking casserole and stirring. Take special care not to let sauce boil or it will curdle. Let simmer only until yolks thicken sauce.
- Put almonds into food processor or blender and blend to coarse meal. Take care not to overblend. Sprinkle almonds and chopped parsley over chicken and serve.
CHICKEN IN ALMOND SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Spread 1/4 cup almonds on a baking sheet and toast in oven until golden, 8 to 10 minutes.
- Meanwhile, finely grind remaining 1/2 cup almonds in a food processor about 1 minute (don't grind to a paste).
- Pat chicken dry and sprinkle with 1/2 teaspoon salt.
- Heat a dry 12-inch heavy skillet over moderate heat, then toast ground almonds, cinnamon stick, oregano, and bay leaves, stirring constantly, until almonds are pale golden, about 2 minutes. Transfer to a bowl and wipe skillet clean.
- Heat oil in skillet over high heat until hot but not smoking, then sauté chicken, turning over once, until golden, about 5 minutes total. Transfer chicken to a plate.
- Add bacon to skillet and cook over moderate heat, stirring, until bacon begins to render fat and turn golden, about 1 minute. Add onion and garlic and cook, stirring occasionally, until golden, about 3 minutes. Stir in ground- almond mixture and chicken broth and boil, scraping up brown bits, 1 minute. Stir in pepper and remaining 1/2 teaspoon salt. Add chicken, turning to coat, then reduce heat to moderate and simmer, covered, until chicken is just cooked through, about 5 minutes. Stir in parsley and sliced almonds. Discard cinnamon stick and bay leaves. Serve chicken with sauce spooned on top.
ALMOND CHICKEN
_**Editor's note:** This recipe is from [](http://astore.amazon.com/epistore-20/detail/1584794267)_[Brini Maxwell's Guide to Gracious Living](http://astore.amazon.com/epistore-20/detail/1584794267). _For Maxwell's tips on throwing a summer pool party, [click here](/features/entertaining/pool_party/index)._ This dish is the perfect chicken for meals out-of-doors. It's good both hot and cold and can be eaten with your fingers without making too much of a mess. It also originated with my mother and has always been a crowd-pleaser in our family. These chicken legs make wonderful leftovers, so don't be afraid to overestimate!
Provided by Brini Maxwell
Yield Makes 24 pieces
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Rinse off the chicken legs, then pat them dry. Put the flour, salt, pepper, and poultry seasoning into a plastic bag and then put in two legs at a time and shake them up to a coat. Break the eggs into a large, flat bowl or soup plate, add a little water, and beat them together. Dip the floured chicken legs in the egg mixture, and then dredge them in the almonds. Lay the legs out on a greased baking pan and bake for about 25 minutes, or until golden brown and juicy. Dot the chicken with the butter pats halfway through cooking to baste them. Serve immediately or place them in the fridge, covered, overnight and serve cold. Note: If you're not that fond of dark meat, you can make Almond Chicken with two fryers cut into pieces, instead of just legs.
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