Chicken Archive

Tasty orange flavored chicken

Posted 01/02/2012 By vLivres

Tasty orange flavored chicken

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 45 Minutes

A sunshine filled chicken meal to brighten our table.

Poultry and citrus often produce very interesting combinations  and are always very tasty. This recipe is no exception is also a snap to cook.

As always, the quality of ingredients is the main factor in the success of this recipe. Some grain-fed chicken and freshly squeezed orange juice are the best guarantors of the final flavor of this dish.

You can use almost any chicken pieces (not the wings) but it is important to keep the bones to get a maximum of flavor.

Tasty orange flavored chicken

Ingredients:
Chicken (thighs)  – [4]
Orange juice – [2 cups]  (500 ml.)
Orange zest – [2 tablespoons]  (30 ml.)
French Shallots  – [3]
Garlic cloves – [2]
Olive oil – [4 tablespoons]  (60 ml.)
Cilantro (Coriander) seed – [1/2 teaspoon]  (3 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)

Steps:
1- Peel and mince the garlic and shallots.
2- Salt and pepper the chicken pieces.
3- In a large skillet, heat oil over medium heat.
4- Add the garlic, shallots and herbs. Mix well and cook for 1 minute.
5- Remove the pieces of garlic and shallot. Set aside.
6- Add the chicken pieces in the skillet.
7- Cook to brown the surfaces (about 5 minutes on each side).
8- Put the garlic and shallot back in the pan.
9- Add the orange juice and zest. Stir and bring to a boil.
10- Simmer half covered for 30 minutes.
11- Remove the chicken pieces and put them in the oven to brown (1-2 minutes at broil setting).
12- Adjust the seasoning of the sauce.
13- Serve over white rice.

White curry chicken pie

Posted 12/11/2011 By Francois

White curry chicken pie

Production: 6 – Serving
Preparation: 10 Minutes
Rest time: 20 Minutes
Cooking: 45 Minutes

Inspired by the traditional meat pie of the holiday season, however this version is prepared with chicken. The addition of a tiny bird pepper gives it just a touch of hot spice. The white Curry, meanwhile, gives a subtle exotic flavor while the whole cranberry, bursting under the tooth, adds a pleasant fruity flavor that reminds us of a classic of the holiday season. Leeks, supply a delicate scent of hazelnuts and, mix with onions, add a soft texture that helps to moisten the chicken meat.

In short, a success on the table during your Christmas dinner.

Note 1: White curry of Sri Lanka is perfect with poultry and fish. Neutral in color, unlike most curries, it does not color the dish.

Note 2: The bird pepper can be replaced by two crushed Piquin chilies or 1/2 c. teaspoon (3 ml) of regular crushed chili.

White curry chicken pie

Ingredients:
Ground Chicken meat – [1 1/4 lbs.]  (569 g.)
Leek – [1 cup]  (250 ml.)
Onion (medium) – [1]
Garlic cloves – [2]
White Curry from Sri Lanka – [1 teaspoon]  (5 ml.)
Hot bird pepper – [1]
Salt & Pepper to taste – []
Frozen Cranberries – [3/4 cup]  (190 ml.)
Olive oil – [3 tablespoons]  (45 ml.)
Pie crust – [2]

Steps:
1- Preheat the oven to 375F (190C).
2- Wash and slice the leek into rings and measure 1 cup (250 ml).
3- Mince the onion and garlic. Finely chop the pepper.
4- In a large skillet, heat oil over medium heat.
5- Cook the leeks and onions for 3-4 minutes.
6- Add the garlic, chop chilli and curry powder. Mix well.
7- Add the chicken and cook until browning of the meat.
8- Remove from heat and add cranberries. Let cool 20 minutes.
9- Pour into a pie shell.
10- Cover with remaining pie crust.
11- Bake 45 minutes.

Chicken pot pie

Posted 16/09/2011 By Edith

Chicken pot pie

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

You have cooked a chicken a few days ago and have not eaten it all? You do not know what to do with the remains of that chicken? And you do not want to waste it!
The solution is a delicious chicken pot pie. It’s quick and easy to prepare. It has nothing to do with the bland store bought pies laced with chemicals, Instead it is full of good home flavors.
Add a tomatoes and cucumber (from your garden) salad, a good wine and create a meal that will delight everyone

Chicken pot pie
Ingredients:
Pie crust – [2]
Carrots – [1 cup]  (250 ml.)
Frozen Green Peas  – [1 cup]  (250 ml.)
Onion (medium) – [1]
Butter – [2 tablespoons]  (30 ml.)
Vegetable Oil  – [1 tablespoon]  (15 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Milk – [2 cups]  (500 ml.)
Salt & Pepper to taste
Cooked Chicken – [3 cups]  (750 ml.)

Steps:
1- Cut the carrots into small pieces and steam cook them.
2- When the carrots are almost cooked add the frozen green peas and finish cooking. Approximately 2 minutes.
3- Prepare the bechamel sauce (click here for the bechamel receipe).
4- It is advisable not to put the nutmeg in the bechamel sauce as it could mask the taste of chicken and vegetables.
5- When the sauce is ready, add green peas, carrots and chicken and mix well.
6- Pour into the pie shell, cover and bake from 55 to 60 minutes in the oven at 350 F (180C).

Kedjenou Chicken

Posted 14/06/2011 By Edith

Kedjenou Chicken

Preparation: 30 minutes
Cooking time: 40 minutes
Servings: 6

TODAY a delicious exotic menu. We visit the African continent, specifically the Ivory Coast, Country Located in western Africa.
The original chicken “Kedjenou” is cooked in a “canari” but outside the continent a pressure cooker will work just fine.
In the Baule language kedjenou means “move in”. But  delicate palate beware because the ginger and chilli form an explosive mixture. So if try this dining experience for the first time go easy on the chili and ginger. Serve it hot on a bed of rice or with the “attiéké” (cassava couscous very popular in Côte d’Ivoire, throughout Africa, and even Europe). Bon appetite.

 

Kedjenou Chicken on Rice

 

Ingredients:

– 1 whole chicken or 10 chicken pieces
– 1 large eggplant
– 1 zucchini
– 4 ripe plum tomatoes
– 1 large can peeled tomatoes
– 2 cloves garlic
– 1 very large onion
– Laurel (5-7 leaves)
– Fresh thyme
– 3 tbsp. tablespoon ginger, finely chopped
– 1 hot pepper
– 1 cube ‘Maggi’ (or a OXO cube)
– Salt and pepper

Preparation:

1 – Cut the chicken into pieces and place in a pressure cooker.
2 – Blanch the tomatoes for peeling them, cut them into pieces and add to chicken in the casserole
3 – Cut all other vegetables and add chicken and tomatoes.
5 – Chop garlic, add.
6 – Add the spices, ginger, pepper, thyme, salt and pepper to taste.
7 – Put the lid on the pan to cook under pressure.
8 – After 20 minutes let the pressure out of the cooker.
9 – Add a cube ‘Maggi’ and take the opportunity to adjust the seasoning
10 – Cook another 20 minutes uncovered, over medium-low heat so that the flavors blend well.
11 – Serve over white rice or attiéké.