Chicken Sarafina Recipes

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

MARGARITA CHICKEN

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

SOY AND GARLIC MARINATED CHICKEN

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

CHICKEN SARAFINA

Steps:

• to make sauce melt 1/2 stick butter in large heavy bottom saucepan.
• add vegetables and cook over low heat until very tender, about 10 minutes. gradually add flour and mix until smooth to make roux. cook, stirring constantly for about 2 minutes. do not brown.
• add stock gradually, incorporating with whisk and bring to simmer. si.
• immer 10 minutes, whisking until sauce is smooth and thick enough to coat back of spoon.
• bring to boil, then add milk and cream, mixture may become thin if it does reduce again until mixture coats spoon.
• adjust seasoning as needed.
• heat clarified butter in large saute pan, dip chicken in flour then in eggs to coat well.
• saute breasts in butter over medium high heat until cooked through on one side.
• when done, turn and immediately add wine and garlic.
• being careful mixture does not flare up.
• cook until meat is no longer pink inside and liquid has reduced by half, about 5 minutes.
• when meat is cooked season with oregano, salt and pepper remove from heat.
• discard butter the meat was cooked inches
• sprinkle chicken with parmesan.
• **NOTE**strain pasta but do not drain under water. to prepare put in large bowl and top with melted butter to taste, add salt and pepper and garlic powder toss to coat.
• divide pasta between six dishes put 1 chicken breast top each pasta, top with 4 ounces sauce then add 3-4 button mushrooms and parsley serve extra sauce on the side.

SERAFINA'S CHICKEN AND OLIVES

Steps:

• Place chicken in pot with cold water, slowly bring to a simmer.
• Skim the foam that rises to the surface as the chicken simmers.
• When the foam stops rising to the surface (approx 20 minutes of simmering) add 1 cup (approx) of celery cut into chunks, the carrot and one onion cut into quarters, bay leaf and parsley.
• Simmer uncovered until liquid is reduced by more than one half and chicken is falling off the bone.
• Remove vegetables and bay leaf and discard.
• Take chicken off the bone, discard bones and skin and break large pieces of chicken up into bite sized pieces.
• In a large frying pan sauté garlic and diced medium onion until softened (2-3 minutes).
• Add remaining 1 ½ c celery that also has been diced and olives.
• Saute’ an additional 2-3 minutes.
• Add chicken, 4 cups of the reserved broth and vinegar.
• Simmer until celery is crisp-tender approximately 15-20 minutes.
• When serving drizzle with the remaining olive oil and black pepper.

SARINA'S SWEET GARLIC CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season chicken with garlic powder, seafood seasoning, oregano, steak seasoning, and black pepper. Place in a baking dish, skin-side up; chicken breasts should be close to each other but not overlapping.
• Dissolve brown sugar and honey in warm water.
• Melt butter in a saucepan over medium-high heat. Saute onion and garlic until onion is transparent, about 5 minutes. Do not drain. Add mixture to brown sugar-honey mixture. Pour evenly over chicken. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 30 minutes. Uncover and continue to bake until golden, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).