Figandlemonchicken Recipes

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LEMON AND OREGANO POUNDED CHICKEN



Lemon and Oregano Pounded Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 5

2 teaspoons lemon zest plus 1 tablespoon lemon juice
2 teaspoons chopped fresh oregano
Kosher salt
2 tablespoons olive oil
Four 6-ounce boneless, skinless chicken breasts

Steps:

  • In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
  • Remove the chicken from the refrigerator 15 minutes before cooking.
  • Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.

FIG AND LEMON CHICKEN



Fig and Lemon Chicken image

Make and share this Fig and Lemon Chicken recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

12 chicken thighs
2 lemons, 1 sliced,1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 lbs dried figs
salt
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
  • Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish.
  • Arrange chicken thighs on top, then pour vinegar mixture over chicken.
  • Finally, sprinkle with salt and dried parsley to taste.
  • Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
  • With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter.
  • Skim fat from cooking juices, then pour over chicken as sauce.
  • Garnish with fresh parlsey and serve.

23 BEST FILIPINO CHICKEN RECIPE COLLECTION



23 Best Filipino Chicken Recipe Collection image

Want something different for dinner? Try these tasty Filipino chicken recipes! From stews to barbecue to curry, these meals are a welcome switch from your usual poultry fare.

Provided by insanelygood

Categories     Chicken     Recipe Roundup

Number Of Ingredients 23

Filipino Chicken Adobo
Pininyahang Manok
Ginataang Manok
Chicken Barbecue Filipino Style
Filipino Chicken Macaroni Sopas
Arroz Caldo
Tinolang Manok
Chicken Lumpiang Shanghai
Chicken Pastel
Nilagang Manok
Chicken Inasal
Chicken Afritada
Pinoy Chicken Curry
Sizzling Chicken Sisig
Sweet and Sour Chicken
Lechon Manok
Chicken Caldereta
Chicken Potato Salad
Pancit Bihon
Chicken Binakol
Filipino Crispy Fried Chicken
Chicken a la King
Chicken Empanadas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Filipino chicken dish in 30 minutes or less!

Nutrition Facts :

SKILLET ROASTED LEMON CHICKEN



Skillet Roasted Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  • Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
  • Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  • Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

EGYPTIAN LEMON CHICKEN WITH FIGS



Egyptian Lemon Chicken With Figs image

This is a slight adaptation of a recipe found at Recipes4us.co.uk. The figs are tender and sweet but the lemon and thyme balance that out quite nicely. The fig's flavor makes me think of a raisin, cranberry and a cherry all mixed together. Sweet, but tangy at the same time. A super easy dish to put together & even easier to eat! :D

Provided by Tinkerbell

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

6 -8 boneless skinless chicken thighs
2 lemons
1/4 cup brown sugar
2 ounces white wine vinegar
2 ounces water
3/4 lb dried fig (I buy them in the bulk section of the grocery store)
1/2 teaspoon sea salt
2 teaspoons thyme (fresh or dried)
1 tablespoon fresh cilantro, chopped

Steps:

  • Preheat the oven to 400°.
  • Squeeze the juice from one of the lemons into a small bowl, add the brown sugar, vinegar and water. Mix well and set aside.
  • Slice the remaining lemon and arrange evenly, along with the figs in a 13x9 baking dish.
  • Place the chicken thighs on top in a single layer, then drizzle the vinegar mixture over the chicken.
  • Sprinkle with the thyme and salt.
  • Bake at 400° for about 40 minutes, or until chicken is no longer pink in the middle and juices run clear, basting half-way through cook time.
  • Sprinkle with cilantro and serve immediately.

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.

Provided by chorusgirl3

Categories     Meat and Poultry     Chicken     Breast     Pan-Fried

Time 30m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast, cut into 1-inch cubes
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium shallot, chopped
1 clove garlic, minced
2 medium tomatoes, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup chicken broth
¼ cup sour cream
1 (10 ounce) package fresh spinach
1 cup shredded mozzarella cheese

Steps:

  • Season chicken with salt and pepper.
  • Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
  • Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
  • Serve on plates and top with shredded mozzarella cheese.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g

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