Coffee Chicken Recipes Recipezaar Recipe For Chicken

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COFFEE CHICKEN



Coffee Chicken image

Use to make this dish B.C.(before children). It turns out such a pretty color! You can eat it hot or cold and it freezes well.

Provided by Happy Harry 2

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

1 large roasting chicken, skinned & and visible fat removed, cut-up*
3 teaspoons brown sugar or 3 teaspoons molasses
2 tablespoons rice wine vinegar
1 tablespoon extra virgin olive oil
3 tablespoons light soy sauce
2 tablespoons fresh squeezed lemon juice
1/4 teaspoon fresh lemon zest
1 cup brewed coffee
1/2 cup ketchup
1/2 cup filtered water

Steps:

  • Place all but the chicken into a 5qt.
  • pot with lid.
  • Bring to a boil,stirring frequently.
  • Reduce heat to simmer and reduce to almost half.
  • Stir frequently as this can burn.
  • Let cool,off heat, 20 minutes.
  • Add chicken and blend well.
  • Marinate no more than 30 minutes in cool place.
  • Turn into baking dish and bake uncovered at 350 degrees for one hour.
  • Baste at least three times while baking.
  • * Cut cholestrol down further by using boneless skinless chicken breasts.

THE BEST CURRIED CHICKEN SALAD



The Best Curried Chicken Salad image

Make it in advance, refridgerate until cold and add the cashews just before serving. From "Barefoot Contessa" cookbook.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

3 whole chicken breasts, bone in,skin on
olive oil
salt
fresh ground pepper
1 1/2 cups mayonnaise
1/3 cup dry white wine
1/4 cup major grey chutney
3 tablespoons curry powder
1 1/2 teaspoons salt
1 cup medium-diced celery
1/4 cup chopped scallion, white and green parts
1/4 cup raisins
1 cup whole roasted salted cashews

Steps:

  • Preheat oven to 350.
  • Place the chicken breasts on a pan and rub the skin with olive oil.
  • Sprinkle well with salt and pepper.
  • Roast for 35 to 40 minutes, until the chicken is just cooked.
  • Set aside until cool enough to handle.
  • Remove the meat from the bones, discard the skin, and dice the chicken in large bite size pieces.
  • For the dressing, combine the mayonnaise, wine, chutney, curry powder and 1 1/2 t.salt in the bowl of a food processor fitted with the steel blade.
  • Process until smooth.
  • Combine the chicken with enough dressing to moisten well.
  • Add the celery, scallions, and raisins, and mix well.
  • Refrigerate for a few hours to allow the flavours to blend.
  • Add the cashews and serve the salad at room temperature.

Nutrition Facts : Calories 652.4, Fat 44.1, SaturatedFat 8.9, Cholesterol 108.1, Sodium 1253.7, Carbohydrate 29.3, Fiber 2.3, Sugar 9.1, Protein 35

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