CHILI LIME PEACH CHICKEN
Chili Lime Peach Chicken -a fast and healthy weeknight dinner highlighting fresh juicy peaches. Can be made with breast or thigh meat. 25-30 minutes.
Provided by Sylvia Fountaine | feasting at home
Categories Chicken
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 F (please see notes)
- In a small bowl mix chili powder, cumin, smoked paprika, chipotle and salt.
- Season all sides of chicken generously with the spice mix.
- Heat oil in a skillet over medium to medium-high heat and sear the chicken, top side down until deeply golden, about 5-7 minutes. (If using skin-on, get that skin crispy!). Turn and sear 4-5 minutes then set aside, and cover with foil.
- To the same skillet, over medium heat add the shallots. Saute stirring often until tender about 3-4 minutes. Add the peaches. Gently saute for 2 minutes, turning them over after they just begin to soften and caramelize. Don't over cook them here. Squeeze with a couple of tablespoons of lime juice and drizzle 1 tablespoon honey, stir carefully with the goal of keeping the peaches intact. Once they are heated through turn heat off.
- Nestle the chicken back into the skillet with the peaches, and if using chicken breast, just simmer until cooked through. ( 160F) If using thighs, place in the oven until cooked through.(165F)
- Squeeze chicken with lime and garnish with cilantro, serving in the skillet, or place all on a platter, spooning the flavorful pan juices over top, garnishing last.
Nutrition Facts : ServingSize 1 x 6 ounce Breast (skinless), Calories 197 calories, Sugar 12.2 g, Sodium 1212.7 mg, Fat 9.1 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 15.8 g, Fiber 2.2 g, Protein 15 g, Cholesterol 44 mg
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
- While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
CHICKEN AND PEACHES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
- While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
- Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.
GRILLED SPICED CHICKEN AND PLUMS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Season the chicken with 1 teaspoon allspice, 1/4 to 1/2 teaspoon cayenne, and salt and black pepper to taste; transfer to a large bowl and toss with 1 garlic clove, 2 tablespoons olive oil and half of the lemon juice. Toss the plums with 1 teaspoon olive oil, the remaining 1/4 teaspoon allspice and a pinch each of cayenne and salt in another large bowl.
- Grill the chicken, turning occasionally, until marked, 10 minutes. Cover and continue grilling until cooked through, 15 to 20 minutes. (Move the chicken to a cooler part of the grill if it's getting too dark.) Grill the plums, flipping, until slightly softened, 5 minutes. Transfer the chicken and plums to a platter; brush the chicken with the honey.
- Meanwhile, bring a large pot of salted water to a boil. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain and rinse under cold water; pat dry and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil and the almonds; season with salt and black pepper and toss to coat.
- Whisk the yogurt with the remaining grated garlic and lemon juice in a small bowl; season with salt. Serve the chicken with the plums and broccoli; spoon the yogurt sauce over the broccoli.
Nutrition Facts : Calories 500 calorie, Fat 28 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 27 grams, Fiber 5 grams, Protein 38 grams
BOURBON-LACED TIPSY CHICKEN WITH PEACHES
Steps:
- Preheat oven to 400 degrees.
- Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes.
- Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally.
- Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately.
GRILLED HOISIN CHICKEN AND PLUMS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Combine the hoisin sauce, vinegar, 1 tablespoon olive oil, the ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Remove 3 tablespoons of the mixture to a separate large bowl; add the chicken and toss to coat. Add the plums to the remaining hoisin mixture and toss to coat.
- Brush the grill grates with olive oil. Add the chicken, skin-side down, and grill until marked and cooked through, 10 to 12 minutes per side; transfer to a large plate. Place the plums cut-side down on the grill; cook until just softened, 3 to 5 minutes. Transfer to the plate with the chicken.
- Toss the arugula with the remaining 1 tablespoon olive oil, the lemon juice and cashews; season with salt. Serve with the grilled chicken and plums.
SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS
Beautiful to behold and easy to make, this sheet-pan dinner combines sweet plums and soft red onions with crisp-skinned pieces of roasted chicken. Toasted fennel seeds, red-pepper flakes and a touch of allspice add complexity while a mound of fresh torn herbs crowns the top. If good ripe plums aren't available, you can substitute another stone fruit including peaches, nectarines or pluots, though if your fruit is very sweet, you might want to add a squeeze of lemon at the end. Serve this with rice pilaf, polenta or warm flatbread for a festive meal.
Provided by Melissa Clark
Categories poultry, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
- Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
- Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
- When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
- Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
- Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.
ROAST CHICKENS WITH PLUMS
This recipe, which roasts two chickens at the same time, has been engineered to feed a crowd. It's no harder than roasting one chicken. The birds get rubbed down with a garlicky sumac spice rub brightened with lemon zest. Then, as they cook, their fragrant drippings season sliced plums roasting in the pan underneath them, which caramelize into a fruity, chutney-like sauce. Feel free to halve the recipe if you'd rather, but be sure to reduce the oven temperature to 425 degrees. For two chickens you need the higher heat so they both crisp properly, but for only one chicken, slightly lower heat keeps the plums from burning.
Provided by Melissa Clark
Categories dinner, main course
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
- Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
- Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
- When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
- In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
- Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
- Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.
Nutrition Facts : @context http, Calories 713, UnsaturatedFat 31 grams, Carbohydrate 22 grams, Fat 47 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 12 grams, Sodium 1057 milligrams, Sugar 16 grams, TransFat 0 grams
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