Oamc Baked Curry Glazed Chicken Or Pork Recipes

Steps:

• Preheat oven to 375-degrees F.
• Place butter (or margarine) in a 9 x 13-inch baking dish and heat in oven until melted (5 minutes).
• Stir in next 4 ingredients (honey- salt).
• Add chicken pieces, turn to coat all sides.
• Bake 20 minutes, turn chicken and bake another 20-30 minutes or until chicken is done and golden brown.

Steps:

• Stir together first 5 ingredients in a shallow dish until blended.
• Dip meat in honey mixture, 1 piece at a time, thoroughly coating all sides.
• Arrange meat in a single layer in a 15 x 10 inch jelly roll pan.
• Pour remaining honey mixture over chicken.
• Bake at 375 degrees for 1 hour to 1 hour 10 minutes or until done.
• *4 skinned and boned chicken breasts and 4 skinned and boned chicken thighs may be substitued for cut-up whole chicken. Proceed as directed, decreasing bake time 40-45 minutes.

Steps:

• Preheat oven to 350.
• Mix jam, bbq sauce, onion and soy sauce.
• Put chicken pieces in baking dish.
• Top with sauce.
• Cover and bake for 30 minutes, then turn and baste.
• Bake another 30 minutes or until done.

Steps:

• For pork and marinade:
• Combine soy sauce, orange juice, maple syrup, and sesame oil in a large resealable plastic bag. Add pork and seal bag. Chill, turning occasionally, at least 8 hours or up to 1 day.
• For cumin-spiced pumpkin seeds:
• Heat oil in a large skillet over medium-high heat. Add pumpkin seeds and toast, shaking pan often, until seeds are brown, about 4 minutes. Add cumin seeds, then gradually add sugar, then lime juice, tossing constantly to coat seeds with melted sugar and juice. Transfer pumpkin seed mixture to a foil-lined baking sheet; spread out and let cool. Season with salt.
• For curry sauce and assembly:
• Heat 1 tablespoon oil in a medium saucepan over medium heat.
• Add shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add curry paste and lime zest and cook, stirring constantly, until fragrant, about 1 minute. Add coconut milk and bring just to a boil, stirring and scraping up any browned bits from bottom of pan; reduce heat and simmer, stirring occasionally, until mixture is reduced by half, 10-15 minutes. Remove from heat and let cool.
• Transfer coconut milk mixture to a blender. Add cilantro, lime juice, brown sugar, and 2 tablespoons water and blend until smooth. With motor running, drizzle in remaining 2 tablespoons oil and blend until creamy. Season curry sauce with salt and pepper, return to pan, and cover to keep warm.
• Prepare grill for medium-high heat. Remove pork from marinade; pat dry. Grill pork, turning often, until an instant-read thermometer inserted into the center registers 140°F, 15-20 minutes. Let rest 10 minutes.
• Slice pork and serve with curry sauce and cumin-spiced pumpkin seeds.
• DO AHEAD: Cumin-spiced pumpkin seeds and curry sauce can be made 1 day ahead. Store pumpkin seeds airtight at room temperature. Cover and chill curry sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
• Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
• Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
• Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
• Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.

Steps:

• In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
• Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
• Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
• Preheat the oven to 275ºF (140°C).
• On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
• Bake 1 to 1 ½ hours, depending on the weight of the pork.
• Raise the heat of the oven to 500ºF (260ºC).
• In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
• Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
• Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
• Remove the vegetables and pork from the tray, making sure to save all the juices.
• Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
• Enjoy!

Steps:

• In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
• Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
• Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.