CHICKEN THIGHS WITH GRAPEFRUIT-FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a baking sheet on the bottom oven rack and preheat to 475 degrees F. Coarsely grind the coriander and fennel seeds in a spice grinder or crush with a heavy skillet. Put the chicken in a large bowl and sprinkle with the spices; season with salt and pepper and toss well.
- Drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper. Set aside.
- Heat a large skillet over high heat; add 2 teaspoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes.
- Carefully arrange the baguette slices on the hot baking sheet. Put 1 chicken thigh on each baguette slice. Roast on the bottom rack until the chicken is cooked through and the baguette is browned and crisp on the bottom, 15 to 17 minutes.
- Meanwhile, peel the grapefruits with a paring knife; cut out the segments and transfer to a bowl. Squeeze in the juices from the membranes and add the remaining 1 tablespoon olive oil. Trim and core the fennel; finely chop the fennel bulb and 1/4 cup fronds and add to the bowl along with the parsley. Season with 1/4 teaspoon salt and a few grinds of pepper and toss well.
- Divide the bread and chicken among plates. Spoon the grapefruit-fennel salad over the chicken and top with the cheese.
Nutrition Facts : Calories 480, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 159 milligrams, Sodium 723 milligrams, Carbohydrate 39 grams, Fiber 5 grams, Protein 37 grams, Sugar 3 grams
CHICKEN SALAD WITH FENNEL SPICE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Lay out the chicken, spreading out the parts as much as possible. Cover generously with 3 tablespoons of the fennel spice, rubbing it into the skin. Place a large pot over medium-high heat. When the pan is hot, add 6 tablespoons of the oil and heat to almost smoking. Add the chicken and brown on all sides, about 5 to 6 minutes per side. Add the celery, carrot, onion and bay leaves and sauté for a few minutes. Add 4 cups of water to the pot, or enough to cover the chicken. Bring to a gentle simmer and cook just until the chicken is almost fully cooked, about 40 minutes. Turn off the heat and cover and let cool. When pan has cooled, place in the fridge overnight.
- Lift out the cooled chicken and strain the stock, discarding the solids. Refrigerate or freeze the chicken stock for another use.
- Remove the skin and bones from the chicken. Shred the meat by hand into rough bite-size pieces.
- In a large bowl, combine the shredded chicken, celery heart, red onion, 6 tablespoons olive oil, 2 tablespoons lemon juice, remaining 1 1/2 teaspoons Fennel Spice Rub, and salt and pepper, to taste. Add more oil, lemon juice, or Fennel Spice Rub, if desired. Add the basil and serve.
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
PAN FRIED CHICKEN LIVER SALAD
Make and share this Pan Fried Chicken Liver Salad recipe from Food.com.
Provided by Chef Regina V. Smith
Categories Chicken Livers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry the spinach or salad greens. Tear leaves into a large bowl, season with salt and pepper to taste and toss gently to mix.
- Heat 2 tbsp of olive oil with the butter in a large heavy based frying pan. When foaming, add the chicken livers and toss over a medium to high heat for 5 minutes or until the livers are browned but still pink in the centre.
- Remove the lovers from the pan with a slotted spoon, drain them on kitchen paper, then place on top of the spinach.
- Return the pan to a medium heat, add the remaining oil and the vin santo and stir until sizzling.
- Pour the hot dressing over the spinach and livers and toss to coat. Put the salad in a serving bowl and sprinkle over the parmesan shavings.
- Serve at once.
Nutrition Facts : Calories 342.4, Fat 28.8, SaturatedFat 8.8, Cholesterol 223.5, Sodium 420.1, Carbohydrate 2.4, Fiber 0.9, Sugar 0.4, Protein 19.1
CHICKEN AND FENNEL SALAD SANDWICHES
Provided by Maggie Ruggiero
Categories Salad Chicken Citrus Herb Vegetable Roast Yogurt Lunch Fennel Summer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- Roast chickens:
- Put oven rack in middle position and preheat oven to 425°F.
- Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
- Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
- Make dressing and assemble sandwiches:
- Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
- Serve chicken salad in rolls.
WARM CHICKEN LIVER SALAD
Choose chicken livers for a substantial meaty salad that's low in fat and full of nutrients
Provided by Silvana Franco
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the green beans in a pan of boiling water for 3 mins, drain and keep warm. Meanwhile, toss together the chicken livers, olive oil and rosemary. Heat a large non-stick pan and cook the chicken livers over a high heat for 5-6 mins until nicely browned and cooked through - they should still be a little pink in the centre.
- Arrange the beans on serving plates with the lettuce leaves and watercress. Add the vinegar to the pan, cook for a couple of seconds then spoon over the salad. Serve warm with crusty granary bread.
Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
CHICKEN LIVER SALAD
A very different use of chicken livers. This salad makes a nice lunch or even dinner. If you enjoy chicken livers as much as I do, try this tasty salad! The recipe specifies grapeseed oil but I use whatever oil I have.
Provided by Lorraine of AZ
Categories Chicken Livers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line 4 plates with the red leaf lettuce.
- Saute chicken livers in the oil until done. Add the grapes and vinegar. Season with salt and pepper. Divide among the 4 plates.
- Sprinkle 1 tablespoon of toasted pine nuts over the salad.
- To toast the pine nuts, spread them on a baking sheet and bake in a 350 degree oven. Watch closely as they burn easily.
Nutrition Facts : Calories 295, Fat 18.1, SaturatedFat 2.9, Cholesterol 391.2, Sodium 82.8, Carbohydrate 13, Fiber 0.8, Sugar 9.8, Protein 20.8
CHICKEN SALAD WITH FENNEL AND CHARRED DATES
The unlikely inspiration for this savory-sweet salad comes from Lilia, an Italian restaurant in Brooklyn, where vanilla gelato is adorned with sea salt, honey, olive oil and fennel pollen for a dessert that is citrusy, creamy and fresh. The savory spin goes like this: Thinly slice two fennel bulbs, then mix with shallots and shredded cooked chicken. Dates cook in olive oil so their outsides blister and their insides become caramel-like and soft. Fennel seeds and red-pepper flakes are added to the skillet, which creates a spiced oil for dressing the salad.
Provided by Ali Slagle
Categories lunch, quick, weeknight, poultry, salads and dressings, main course
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, toss together the sliced fennel, shallot and lemon juice. Season with salt and pepper. Place the chicken on top, but don't stir.
- In a medium (10-inch) skillet, heat the oil over medium. Add the dates and cook, stirring halfway through, until blistered in spots, 1 to 2 minutes. Season with salt and pepper, turn off the heat, then add the fennel seeds and red-pepper flakes. Swirl until sizzling and fragrant, then immediately pour the oil and dates over the chicken. Toss to combine. Taste and adjust with salt, pepper, red-pepper flakes and lemon juice. Top with some torn fennel fronds.
FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA
Provided by David Tanis
Categories lunch, quick, weekday, salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
- Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
- Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
- Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
- Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD
This chicken packs some heat, which is why we paired it with a superclean and cooling crisp fennel salad. If fennel is not your thing, any shaved crunchy veg will do. Try radishes, carrots, or cucumbers instead.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Chicken Fennel Sesame Anchovy Grill/Barbecue Grill Chile Pepper Hot Pepper
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt. Set aside on a plate.
- Smash garlic under the flat side of a chef's knife on your cutting board. Add anchovies, if using, chile, and a couple of pinches of salt and continue smashing with the side of your knife until a paste forms. (You can also do this with a mortar and pestle.) Transfer paste to a large bowl and stir in tomato paste, oregano, and 3 Tbsp. oil. Add chicken and toss to coat. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat. Clean and oil grate. Grill chicken, turning once, until lightly charred and cooked through, about 4 minutes per side.
- While the chicken is cooking, grill lemons, cut side down, until lightly charred and starting to caramelize, about 4 minutes. Transfer to a platter.
- Transfer chicken to platter with lemons and let rest 5 minutes.
- While the chicken is resting, toss fennel, onion, and vinegar in a medium bowl; drizzle with remaining 2 Tbsp. oil and season with a big pinch of salt and toss once more.
- Mound fennel salad next to chicken and sprinkle sesame seeds over both. Squeeze grilled lemons over chicken and fennel salad.
CHICKEN LIVER & CHORIZO SALAD
A hearty, warm salad that's good value and won't leave your tummy rumbling
Provided by James Martin
Categories Dinner, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook the chorizo in a large frying pan until crisp. Remove with a slotted spoon and set aside, reserving 1 tbsp of the chorizo oil. For the dressing, whisk together the walnut oil, reserved chorizo oil and white wine vinegar, then season.
- Melt the butter in the same pan until sizzling, then cook the chicken livers for about 2 mins each side. Combine everything together in a large bowl, then drizzle over the dressing, toss well and serve straight away
Nutrition Facts : Calories 426 calories, Fat 35 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 2.24 milligram of sodium
More about "hot chicken liver and fennel salad recipes"
SPICY GRILLED CHICKEN WITH CRUNCHY FENNEL SALAD RECIPE
From bonappetit.com
4.7/5 (8)Estimated Reading Time 2 minsServings 4
10+ FENNEL SALAD RECIPES WITH LOTS OF FLAVOR | ALLRECIPES
From allrecipes.com
CRISPY CHICKEN WITH FENNEL SALAD | CANADIAN LIVING
From canadianliving.com
CHICKEN WITH FENNEL SALAD — MARK BITTMAN
From markbittman.com
Estimated Reading Time 2 mins
CHICKEN LIVER SALAD WITH A SPICY TWIST - THE NEW YORK …
From nytimes.com
10 BEST CHICKEN LIVER SALAD RECIPES | YUMMLY
From yummly.co.uk
LOW CARB CHICKEN AND FENNEL SALAD - CARB DODGING
From carbdodging.com
10 BEST SIDE DISH FOR FRIED CHICKEN LIVER RECIPES | YUMMLY
From yummly.com
FRESH FENNEL ORANGE SALAD RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY CHICKEN LIVER SALAD WITH GREEN PEAS - SIMPLE. TASTY. GOOD.
From junedarville.com
SUMMER FENNEL SALAD WITH LEMON AND SHERRY VINEGAR DRESSING
From irishamericanmom.com
HEALTHY CHICKEN, FENNEL AND APPLE SALAD RECIPE - FOOD & WINE
From foodandwine.com
WARM CHICKEN LIVER SALAD - GOOD HOUSEKEEPING
From goodhousekeeping.com
CHICKEN-LIVER SALAD WITH HOT BACON DRESSING AND CROUTONS
From foodandwine.com
WARM CHICKEN LIVER AND BEETROOT SALAD RECIPE - TESCO REAL …
From realfood.tesco.com
CHICKEN LIVER SALAD - SOUTH OF FRANCE | GIANGI'S KITCHEN
From giangiskitchen.com
FENNEL SALAD RECIPE WITH CHICKPEAS - PLATINGS + PAIRINGS
From platingsandpairings.com
FENNEL ORANGE SALAD: SO REFRESHING! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
SOY & HONEY CHICKEN LIVER SALAD - GREEDY GOURMET
From greedygourmet.com
FLAMBéED CHICKEN LIVER SALAD RECIPE - BBC FOOD
From bbc.co.uk
SIMPLE 3-INGREDIENT FENNEL SALAD WITH LEMON - ZESTFUL KITCHEN
From zestfulkitchen.com
PAN-FRIED CHICKEN CUTLETS WITH FENNEL SALAD RECIPE - REAL SIMPLE
From realsimple.com
HOT AIR FRYER CHICKEN LIVERS - THERESCIPES.INFO
From therecipes.info
CHICKEN LIVER SALAD RECIPE / RIVERFORD
From riverford.co.uk
GRILLED FENNEL SALAD WITH FRESH HERBS AND PARMESAN
From prouditaliancook.com
CHICKEN LIVER SALAD | DINNER RECIPES | GOODTO
From goodto.com
CHICKEN AND FENNEL RIGATONI SALAD RECIPE | COLES
From coles.com.au
HAVE YOU FRIED A CHICKEN LIVER LATELY? | TASTE
From tastecooking.com
APPLE-FENNEL CHICKEN SALAD RECIPE | BON APPéTIT
From bonappetit.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CRISPY CHICKEN THIGHS WITH BUTTERMILK FENNEL SALAD RECIPE
From womansday.com
CHICKEN LIVER AND BACON SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SHAVED FENNEL SALAD WITH LEMON CAPER VINAIGRETTE - UMAMI GIRL
From umamigirl.com
CHICKEN LIVER SALAD WITH SHALLOT DRESSING RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
FENNEL & CLEMENTINE SALAD & CHICKEN, ALMONDS, & FETA RECIPE
From myrecipes.com
CHICKEN-LIVER SALAD WITH HOT BACON DRESSING AND CROUTONS -OFFAL …
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love