Chickeninpeanutcurrywithsaffronriceandsnowpeas Recipes

NORTH AFRICAN CHICKEN AND CHICKPEAS SHEET PAN DINNER

Steps:

• Position a rack in the top third of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Lay the lemon slices in an even layer on one side of the baking sheet. Place the chicken thighs skin-side up on top of the lemon slices and brush with 1 tablespoon olive oil. Sprinkle the chicken thighs with berbere, chili powder, ground cumin, and some salt and pepper. Place the carrots in the center of the baking sheet (leaving an empty space on the other side) and drizzle with 1 tablespoon olive oil, the za'atar and some salt. Toss to coat and top with the whole cinnamon stick.
• Roast until the carrots are almost completely tender and the chicken thighs are crispy on top and almost cooked through, 40 minutes. Remove the baking sheet from the oven and add the chickpeas to empty space, tossing with the remaining 1 tablespoon olive oil and some salt and pepper; spread into an even layer.
• Roast until the chicken has brown, crisp skin and reads an internal temperature of 160 degrees F, the carrots are completely tender and browned in spots, and the chickpeas are warmed through, about 5 minutes more. Discard cinnamon stick. Divide the chicken and vegetables between two plates and serve with the pan juices drizzled over.

PAPRIKA CHICKEN & RICE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
• On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over.
• Cook an additional 5-6 minutes to brown the other side and remove from the pot.
• Add the garlic and onions to the pot, and cook until the onions are transparent.
• Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
• Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
• Bake for 35-40 minutes, or until the rice is fully cooked.
• NOTE: For a crispy skin, remove chicken thighs and broil.
• Enjoy!

SAFFRON CHICKEN BREASTS WITH ENGLISH PEA PURéE, PEA SHOOTS, AND MINT

Steps:

• Stir saffron threads in dry skillet over medium-low heat just until brittle and slightly darkened, being careful not to burn saffron, about 20 seconds. Transfer saffron to mortar and grind with pestle to fine powder. Mix butter and half of ground saffron in small bowl to blend; cover and refrigerate. Add 2 tablespoons oil to remaining saffron in mortar, scraping sides and bottom of mortar with rubber spatula to blend well.
• Place chicken breasts in large bowl. Add saffron oil, parsley, lemon peel, and 2 teaspoons thyme leaves; toss to coat chicken. Cover and refrigerate at least 4 hours or overnight.
• Heat 1 tablespoon oil in each of 2 large nonstick skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add 3 chicken breasts to each skillet, skin side down. Cook until skin is deep golden brown, about 6 minutes. Turn chicken over; reduce heat to medium and cook until chicken is cooked through, about 8 minutes longer. Transfer chicken to platter; cover and keep warm.
• Add white parts of green onions and remaining 1 teaspoon thyme to one skillet; sauté over medium heat until onions are translucent, about 3 minutes. Add saffron butter, pea shoots, green parts of green onions, and 1 tablespoon water; stir until pea shoots are barely wilted, about 10 seconds. Remove from heat; stir in mint and lemon juice. Season to taste with salt and pepper.
• Divide English Pea Puree among 6 plates. Top with chicken. Spoon pea shoots mixture and juices over and serve.

CHICKEN AND SNOW PEAS

Steps:

• Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
• Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
• Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

CHICKEN IN PEANUT CURRY WITH SAFFRON RICE AND SNOW PEAS

Steps:

• In a large stockpot or Dutch oven, heat 2 tablespoons of the oil and cook all sides of the chicken pieces until lightly browned. Remove chicken from pot and season with salt and pepper.
• Add 1 tablespoon of oil. Add carrots and celery and cook until softened.
• Add shallots, ginger and garlic and cook until shallots soften.
• Add curry powder, stir for 15 seconds and pour in the stock.
• Return chicken to the pot. Add water to barely cover the chicken. Heat to a boil and then reduce heat and simmer uncovered until chicken is fully cooked (no pink). Internal chicken should be approximately 170°F.
• Prepare rice according to package instructions. Half way through rice preparation, add the saffron.
• Stir in peanut butter. Whisk coconut milk and cornstarch in a separate bowl. Add to pot and bring to a simmer.
• In a sauté pan, heat the remaining tablespoon of oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy.
• To serve, place chicken on top of rice and spoon with sauce. Place snow peas on top and garnish with the peanuts.

PEANUT CHICKEN CURRY

Steps:

• In a large skillet, saute carrots and onion in oil until tender. Add garlic; saute 1 minute longer. Stir in broth and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in the chicken, coconut milk, peanut butter and curry powder; heat through. Serve with rice.

CHICKEN AND CHICKPEA CURRY

Steps:

• Chop chicken, onion and mushrooms, slice garlic very thinly.
• Heat the Ghee till it is just sizzling in a large wok or a heavy saucepan.
• Fry the onions with the garlic, ginger, cardamoms and bay leaves. Stir for 5-10 min until the onions are soft,then add the chicken,stir again for 3 min then turn down the heat so the chicken stays fairly soft.
• After 10 min stir in the mushrooms, combine all the spices and tip them in the pan, add the salt, turning everything over rapidly until the spices have covered everything.
• Now quickly, as everything will start to stick, add the pasata (sieved tomato), yogurt, coconut milk and the drained chick peas.
• Heat through until boiling stirring fairly often, then simmer until the sauce is quite thick but smooth possibly 20-25 min, add a little boiling water if it is reducing rapidly.
• Serve with rice or Indian breads, possibly with chilled chopped fresh tomatoes.

SLOW COOKER THAI PEANUT CHICKEN

Steps:

• Combine chicken, peanut butter, chicken broth, zucchini, bell peppers, soy sauce, minced garlic, and sugar in a slow cooker. Cover and cook on High for 1 hour. Stir, then cover and continue cooking until chicken is cooked through and vegetables are tender, 2 to 3 more hours. Stir in lime juice.
• If sauce is thinner than you would like, combine 1/2 tablespoon cornstarch (use a full tablespoon if sauce is very thin) with enough water to form a paste. Whisk paste into the peanut butter sauce and allow to cook until thickened. Taste and adjust seasonings if desired.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes. Drain and stir noodles into the chicken and sauce. Garnish with peanuts.