CHICKEN WITH CARROTS, PRUNES AND RICE
Provided by Rachel Shakerchi
Categories Chicken Poultry Rice Bake High Fiber Wheat/Gluten-Free Prune Carrot Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.
CHICKEN WITH PRUNES AND OLIVES
Provided by Valerie Bertinelli
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight.
- Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them.
- Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes.
- Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken.
ROASTED CHICKEN BREASTS WITH CARROTS AND ONIONS
This easy weeknight roasted chicken breasts dish features the sweet flavors of roasted carrots, onions, and prunes. Peel carrots with a vegetable peeler; trim ends. Use a sharp knife to halve carrots lengthwise. Cut on the diagonal into 1/2-inch chunks.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Arrange carrots, garlic, and onion around chicken; season chicken and vegetables generously with salt and pepper. Roast 10 minutes.
- Stir prunes into vegetables. Continue roasting until chicken is cooked through and vegetables are tender, 15 to 20 minutes more. Serve chicken and vegetables over couscous, if desired.
RICE WITH CHICKEN AND CARROTS
I like this recipe because it's easy to do and delicious. I just came up with it yesterday. It's a blend of recipes that I know..just give it a try and tell me ur opinion.
Provided by Cherrylove
Categories Long Grain Rice
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken and cut them into bite size pieces.
- Cut the carrots into small pieces.
- Dice the onion.
- In a large pan put the vegetable oil on a medium high heat.
- Put the chicken, carrots and onion and stir well until the chicken is browned and the vegetables are softened. While stirring you can add salt and 1/8 tsp pepper (to taste), a tsp of cinnamon.
- Wash the rice and drain well, add to it a 1/4 tsp of pepper and the second tsp of cinnamon and mix well.
- Add the rice to the chicken in the pan and mix well.
- Pour the chicken stock over the chicken mix.
- Leave it on high heat until the stock boils and the rice starts to absorb it.
- Lower your heat and cover the pan and leave it for 20 minutes or until the rice is done.
- You can add some parmesan cheese on top at serving.
Nutrition Facts : Calories 823.2, Fat 21.5, SaturatedFat 3.7, Cholesterol 137.4, Sodium 455.5, Carbohydrate 89, Fiber 6.7, Sugar 8, Protein 65.4
SPICED MOROCCAN CHICKEN WITH ONIONS AND PRUNES
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.
- Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.
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