Frugal Gourmets Sticky Chicken Recipes

FRUGAL GOURMET'S CHICKEN TAGINE WITH SEVEN VEGETABLES

Frugal Gourmet's Chicken Tagine With Seven Vegetables image

Make and share this Frugal Gourmet's Chicken Tagine With Seven Vegetables recipe from Food.com.

Provided by Queen Dana

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 1/2 lbs chicken (cut into 8 pieces, with breasts cut in half)
3 tablespoons olive oil
1 cup onion (diced)
3 garlic cloves (finely chopped)
1 3/4 lbs eggplants (unpeeled, and cut into 1-inch pieces)
3 cups chicken stock (fresh or canned)
1 1/2 cinnamon sticks (3-inch long)
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper (or to taste)
1 large carrot, cut 1/2-inch dice
1 medium zucchini, cut 1/2-inch dice
1 medium turnip, cut 1/2-inch dice
1/2 red bell pepper, cut 1/2-inch dice
2 cups tomatoes, in 1/2-inch dice (Medium-ripe)
1/2 cup golden raisin
2 tablespoons chopped fresh coriander (or 2 Tbsp chopped fresh parsley)

Steps:

Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil.
Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes.
Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes.
Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more.
Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.

Nutrition Facts : Calories 786, Fat 48.8, SaturatedFat 12.9, Cholesterol 202.1, Sodium 391.2, Carbohydrate 31.3, Fiber 7.6, Sugar 17.5, Protein 55.8

FRUGAL GOURMET CHICKEN

Frugal Gourmet Chicken image

I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.

Provided by KCShell

Categories Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

8 -10 chicken drumsticks, any chicken with bone and skin on would be fine
1 cup barbecue sauce (I use "Cookies", a brand that originates from Iowa)

Steps:

Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
Fill pot with water and bring to boil.
Place chicken with skin in pot until it stops boiling.
(Seals in juices) Remove chicken from pot.
Bring pot to a boil again.
Put chicken back in and bring to a full boil.
When water and chicken are boiling again, put lid on pan, turn burner off.
Let stand for one hour.
Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
Preparation time is an estimate.

Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3

FRUGAL GOURMET'S CHICKEN WITH TOMATOES, SHALLOTS AND VERMOUTH

Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth image

Make and share this Frugal Gourmet's Chicken With Tomatoes, Shallots and Vermouth recipe from Food.com.

Provided by Queen Dana

Categories Whole Chicken

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 frying chicken, cut into serving pieces
olive oil (for frying)
1/2 cup chopped shallot (can substitute red onion)
3 very ripe tomatoes, diced
1/2 cup dry vermouth
1 teaspoon oregano
salt and black pepper

Steps:

In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

Nutrition Facts : Calories 1051.5, Fat 69.7, SaturatedFat 19.9, Cholesterol 345, Sodium 336.1, Carbohydrate 14.1, Fiber 2.3, Sugar 4.9, Protein 88.2

GOLDEN FIVE-SPICE STICKY CHICKEN

Golden Five-Spice Sticky Chicken image

Make and share this Golden Five-Spice Sticky Chicken recipe from Food.com.

Provided by Noo8820

Categories Chicken Thigh & Leg

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 chicken thighs, skin on
8 chicken drumsticks, skin on
4 tablespoons peanut oil
6 garlic cloves, finely chopped
finger length piece fresh ginger, grated
4 tablespoons shaohsing rice wine or 4 tablespoons dry sherry
4 tablespoons light soy sauce
4 tablespoons clear honey
4 teaspoons five-spice powder

Steps:

Whisk together the marinade ingredients.
Put the chicken into a dish, then pour over the marinade, mixing to coat it.
Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.