Katie Lee made a couple weeks ago on The Kitchen. I want to make chicken thighs and I would be happy to make something like lemon roasted chicken thighs or something on that order. My problem is the chicken I have in the freezer are pretty large legs and thighs and they are really on the tough side. They will be fine using in a long slow braise like Coq au vin or roasted in BBQ sauce and pulled but I can't think what would work to go with this salad. Any ideas?http://www.foodnetwork.com/recipes/katie-lee/green-grape-and-avocado-quinoa-salad.html
Help me figure out a meal plan please. I want to make this Green Grape and Avocado Quinoa Salad
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REC: Chicken Pecan Quiche
CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in
bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust.
Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in
bottom of 9" pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust.
Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
REC: Mango Curried Chicken, posted by Pat
Mango Curried Chicken
4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)
Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.
Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste.
Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut, if using (I didn’t use.)
Makes 4 servings
Per serving (about): 405 calories; 8g fat, 31g protein; 51g carbohydrates
Source: Canadian Living’s Best 30 Minutes and Light
Notes from Cookbook: We’ve stretched the 30 minutes in this recipe, but we haven’t stretched the truth about how easy this one skillet dish is, how healthful it is with only 8 g fat per serving and what a bargain chicken legs are. And we’re not exaggerating when we say that it will be a hit with hungry diners. Serve with pappadams and a selection of chopped fruit, cucumber, yogurt and chutney. Pappadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per pappadam, turning halfway, or until puffed and golden.
Pat’s note: Delicious and easy. Good served with steamed green beans or a salad. A great one pot dish.
Mango Curried Chicken
4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)
Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.
Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste.
Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut, if using (I didn’t use.)
Makes 4 servings
Per serving (about): 405 calories; 8g fat, 31g protein; 51g carbohydrates
Source: Canadian Living’s Best 30 Minutes and Light
Notes from Cookbook: We’ve stretched the 30 minutes in this recipe, but we haven’t stretched the truth about how easy this one skillet dish is, how healthful it is with only 8 g fat per serving and what a bargain chicken legs are. And we’re not exaggerating when we say that it will be a hit with hungry diners. Serve with pappadams and a selection of chopped fruit, cucumber, yogurt and chutney. Pappadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per pappadam, turning halfway, or until puffed and golden.
Pat’s note: Delicious and easy. Good served with steamed green beans or a salad. A great one pot dish.
REC: Another one from Pat -- Glazed Orange Hoisin Chicken
Glazed Orange Hoisin Chicken
Serves 4
Marinade:
3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil
2 tbsp finely chopped fresh ginger
1/4 cup Dundee orange marmalade
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters
Garnish: 2 tbsp finely chopped scallions
orange slices
Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning. Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice. Preheat oven to 425:. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting. To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately. Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.
Source: The California Cook, Diane Rossen Worthington
Notes from cookbook: Glazed Orange-Hoisin Chicken is superb right from the oven or chilled and served for lunch. If you're serving this warm, begin with Mixed Greens with Beets and Peppers and accompany the chicken with Rice Pilaf with Corn and Peanuts. If you're serving the chicken cold, a platter of assorted Grilled Vegetables and a simple green salad would be fine accompaniments.
Recommended wine: The strong, sweet flavors of this dish blend well with Zinfandel, Syrah, or Pinot Noir.
Pat's notes: This was delicious! The first time I made it I used just thighs. The next time I used breasts with bone and skin, marinated them several hours then grilled them and they were great.
Mimi's notes: AWESOME! When I made this, instead of basting it with the juices (because there weren't any juices) I basted it several times with the leftover marinade. It turned a wonderful deep reddish orange color and the marinade carmelized thickly and was wonderfully sticky .
Glazed Orange Hoisin Chicken
Serves 4
Marinade:
3 tbsp hoisin sauce
1 tsp chile paste with garlic
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark sesame oil
2 tbsp finely chopped fresh ginger
1/4 cup Dundee orange marmalade
1 3-1/2 to 4-1/2 lb. fresh chicken, cleaned, patted dry, and cut into quarters
Garnish: 2 tbsp finely chopped scallions
orange slices
Combine all the marinade ingredients except the marmalade in a large non-aluminum bowl. Add the marmalade and whisk the marinade well. Taste for seasoning. Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice. Preheat oven to 425:. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste it with the juices once or twice while it is roasting. To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices. Serve immediately. Advance preparation: Can be prepared 1 day ahead, refrigerated and serve chilled. Or prepare it up to 2 hours ahead through step 2 and refrigerate.
Source: The California Cook, Diane Rossen Worthington
Notes from cookbook: Glazed Orange-Hoisin Chicken is superb right from the oven or chilled and served for lunch. If you're serving this warm, begin with Mixed Greens with Beets and Peppers and accompany the chicken with Rice Pilaf with Corn and Peanuts. If you're serving the chicken cold, a platter of assorted Grilled Vegetables and a simple green salad would be fine accompaniments.
Recommended wine: The strong, sweet flavors of this dish blend well with Zinfandel, Syrah, or Pinot Noir.
Pat's notes: This was delicious! The first time I made it I used just thighs. The next time I used breasts with bone and skin, marinated them several hours then grilled them and they were great.
Mimi's notes: AWESOME! When I made this, instead of basting it with the juices (because there weren't any juices) I basted it several times with the leftover marinade. It turned a wonderful deep reddish orange color and the marinade carmelized thickly and was wonderfully sticky .
Stupidly Simple Caramelized Garlic Chicken
http://www.eat.at/swap/forum26/14_Stupidly_Simple_Caramelized_Garlic_Chicken
http://www.eat.at/swap/forum26/14_Stupidly_Simple_Caramelized_Garlic_Chicken
All these recipes sound great but my goal is to make something
to go with the Green Grape and Avocado Quinoa Salad. I have chicken thighs in the freezer that I thought about using but they are very large and tough. They need a long slow braise to make them more tender and I was hoping for a recipe that would do that AND pair with the quinoa salad. I guess I'll just roast or grill some shrimp to go with it.
to go with the Green Grape and Avocado Quinoa Salad. I have chicken thighs in the freezer that I thought about using but they are very large and tough. They need a long slow braise to make them more tender and I was hoping for a recipe that would do that AND pair with the quinoa salad. I guess I'll just roast or grill some shrimp to go with it.
I think these Lemon Garlic Chicken Thighs would go well with your quinoa salad
Just omit the pasta component.
Lemon Garlic Chicken Thighs
8 chicken thighs with bones and skin, about 3-1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1-1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Source: Emeril Lagasse
http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html
Pat's notes: Delicious. Tender chicken. Leftovers are equally good the next day.
http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html
Just omit the pasta component.
Lemon Garlic Chicken Thighs
8 chicken thighs with bones and skin, about 3-1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1-1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.
Source: Emeril Lagasse
http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html
Pat's notes: Delicious. Tender chicken. Leftovers are equally good the next day.
http://www.foodnetwork.com/recipes/emeril-lagasse/lemon-garlic-chicken-thighs-recipe.html
That might very well work. I could just cook them longer in the
oven covered until tender. Maybe add more stock if needed. Right? We are all about garlic and lemon and it would be perfect with the salad. Will I just be able to cook them until they are tender do you think? These thighs would be perfect for chicken noodle soup but I'd like to make chicken with this salad. And by the way, we've never had quinoa so that's why I'm working around the salad. I think it sounds delicious.
oven covered until tender. Maybe add more stock if needed. Right? We are all about garlic and lemon and it would be perfect with the salad. Will I just be able to cook them until they are tender do you think? These thighs would be perfect for chicken noodle soup but I'd like to make chicken with this salad. And by the way, we've never had quinoa so that's why I'm working around the salad. I think it sounds delicious.
