Hot Pepper Chicken Under A Brick With An Orange And Poppy Seed Dressed Salad Recipes

HOT PEPPER CHICKEN UNDER A BRICK WITH AN ORANGE AND POPPY SEED DRESSED SALAD

Steps:

• Season the chicken with salt and pepper. Combine crushed red pepper, mustard and about 2 tablespoons oil in a small dish. Slather the mixture over the skin of the chicken. Place chicken face down in a nonstick skillet. Set loose foil over chicken then a plate or smaller pan on top and weigh it down with a brick or heavy cans. Place pan over medium to medium-high heat and cook. After 18 minutes flip the chicken to get some color on the other side. Reduce the heat from medium to medium-low and cook for another 2 minutes, until cooked through. Remove weight, turn chicken over and sprinkle with chopped hot peppers then douse with pepper juice and top with parsley.
• While chicken cooks, transfer the marmalade to a microwaveable dish; give it a zap just to loosen it up. Remove from the microwave and whisk together the marmalade and poppy seeds and vinegar then stream in 3 tablespoons extra-virgin olive oil. Toss cucumbers, tomatoes and greens with the dressing and season with salt and pepper.
• Turn broiler on.
• Place bread under broiler and broil until charred or toasted. Remove from the broiler and rub with cut garlic, drizzle with olive oil and rub bread in the pan juices after the chicken comes out.
• Serve chicken with salad and soaked bread.

POUSSIN "SOTTO MATTONE" OR BABY CHICKEN COOKED UNDER A BRICK

Steps:

• To marinate poussin, first slice lemon into rings and place on cookie sheet. In 475 degree oven, or preferably, wood roasting oven, char lemon until very fragrant. Allow lemon to cool and toss with thyme, olive oil and poussin. Marinate at least 2 hours. Prepare eggplant and figs by cutting each in half, drizzle with olive oil, salt and pepper. Grill eggplant and figs and keep warm. Lay poussin skin side down on grill. Place brick atop poussin and grill 3 to 4 minutes. Remove brick, rotate poussin 90 degrees and grill 3 more minutes under brick. Finally flip over poussin and grill 2 minutes without the brick. Assemble on large platter with grilled eggplant and figs. Drizzle dish with fruity olive oil and fresh herbs.