Fancy Chicken Log Recipes
FANCY CHICKEN LOG
This is a recipe of my aunts. It is one she makes during the holidays and we ask for it every time we have a get together! It sounds a little unusual but its a must try and will quickly become a family favorite. Also good for baby showers and other parties.
Provided by princessshree85
Categories Spreads
Time 4h30m
Yield 3 Cups, 8-15 serving(s)
Number Of Ingredients 8
Steps:
- Beat together first 3 ingredients. Blend in next 2 ingredients and 2 Tbsp parsley.
- Refrigerate remaining parsley. Shape mixture into 9' log. Wrap in plastic wrap and
- chill 4 hours or overnight. Toss together remaining parsley and almonds: use to coat log.
- Serve with RITZ crackers. Yields about 3 Cups spread.
Nutrition Facts : Calories 269.4, Fat 23.8, SaturatedFat 13.1, Cholesterol 82.1, Sodium 193.7, Carbohydrate 2.7, Fiber 0.7, Sugar 0.5, Protein 11.9
WEEKNIGHT FANCY CHICKEN AND RICE
This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.
Provided by Sara Bonisteel
Categories dinner, weekday, one pot, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
- Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
- Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.
Nutrition Facts : @context http, Calories 405, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams
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