Mahogany Roasted Chicken Recipes

MAHOGANY CHICKEN

Steps:

• Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
• With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
• Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
• Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
• After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
• Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.

MAHOGANY CHICKEN

Steps:

• In a small bowl, whisk together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.
• Pat the chicken dry and season with freshly ground black pepper.
• In a large nonstick skillet over moderate heat, heat the oil until hot but not smoking. Add the chicken skin side down, and cook until the skin is crisp and deep golden brown, 15 to 20 minutes. Flip and continue cooking until the other side is browned and the meat is thoroughly cooked, about 10 minutes. Transfer the chicken to a plate and drain the fat from the pan.
• Add the soy sauce mixture to the skillet and bring to a simmer. Return the chicken to the skillet and turn to coat in the sauce. Simmer the chicken, skin side up, until the sauce is thick and glossy, 4 to 5 minutes. Transfer the chicken to a platter, spoon the sauce over the top, sprinkle with the sliced onions, and serve.

MAHOGANY BROILED CHICKEN WITH SMOKY LIME SWEET POTATOES AND CILANTRO CHIMICHURRI

Steps:

• In a small bowl, mix together chopped cilantro, olive oil, minced garlic, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper; set aside.
• In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve 2/3 of this mixture. To remainder, add 1/2 cup lime juice and stir in chicken; cover and refrigerate.
• Place sweet potatoes in a heavy saucepan and cover with boiling water. Cook, covered, over medium-high heat until tender, about 15 minutes. Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Mash potatoes.
• Preheat the broiler. Thread chicken on 8 bamboo skewers that have been soaked in water for 30 minutes. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes. To serve, divide potatoes among 4 plates; top each with 2 skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

MAHOGANY CHICKEN THIGHS RECIPE - (4.3/5)

Steps:

• Adjust oven rack to middle position and heat oven to 300°F. Whisk 1 cup water, soy sauce, sherry, sugar, molasses, and vinegar in oven safe 12-inch skillet until sugar is dissolved. Arrange chicken, skin side down, in soy mixture and nestle ginger and garlic between pieces of chicken. Bring soy mixture to simmer over medium heat and simmer for 5 minutes. Transfer skillet to oven and cook, uncovered, for 30 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 195 degrees, 20 to 30 minutes longer. Transfer chicken to platter, taking care not to tear skin. Pour cooking liquid through fine-mesh strainer into fat separator and let settle for 5 minutes. Turn oven to broil. Whisk cornstarch and remaining 1/2 cup water together in bowl. Pour 1 cup defatted cooking liquid into now-empty skillet and bring to simmer over medium heat. Whisk cornstarch mixture into cooking liquid and simmer until thickened, about 1 minute. Pour sauce into bowl and set aside. Return chicken skin side up to now-empty skillet and broil until well browned, about 4 minutes. Return chicken to platter and let rest for 5 minutes. Serve, passing reserved sauce separately. Cooks note: For the best results, trim all visible fat and skin from the underside of the thighs. Serve with steamed rice.

MAHOGANY CHICKEN W CHIMICHURRI & SMOKY LIME SWEET POTATOES

Steps:

• Mahogany Marinade: Mix sugar, mustard, hoisin sauce, vinegar, and lime juice in a medium bowl. Remove 6 tablespoons for later use. Place cubed chicken in a Ziploc bag and add the remaining marinade; refrigerate for 20-30 minutes. (If making Smoky Lime Sweet Potatoes, start potatoes at this point; chicken will be ready to skewer and cook when potatoes are completed.).
• Thread chicken on skewers; discard marinade. Grill skewers, basting with reserved marinade near end of cooking time.
• Chimichurri Sauce: Combine cilantro and garlic in food processor. Pulse until chopped. Add oil in a thin stream with food processor running. Pulse in salt and pepper. Set aside.
• To serve: Remove chicken from skewers; drizzle with Chimichurri Sauce. Sweet potatoes can also be drizzled with sauce.
• Potatoes:.
• Cut sweet potatoes into 1/2 inch chunks. Put in a medium saucepan; add water to cover. Bring to a boil, reduce heat, cover and cook 15 minutes or until tender. Reserve 1/4 cup cooking water. Drain potatoes, return to pan, and mash with reserved water. (I only used 2 tablespoons of reserved water.).
• Add remaining ingredients and mash into sweet potatoes.

MAHOGANY CHICKEN

Steps:

• Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
• Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
• Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
• Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.

MAHOGANY GLAZED CHICKEN

Steps:

• In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• Set aside.
• In a small bowl combine cinnamon, ginger, pepper and salt.
• rub spices on both sides of chicken breasts.
• In a large skillet heat 1/2 T. oil over medium high head.
• Add chicken.
• Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• Transfer to a plate and set aside.
• Add remaining 1/2 T. oil to the skillet.
• Add bell pepper, scallions and garlic.
• Saute for 30 seconds.
• Increase heat to high.
• Add reserved rice wine-tea mixture.
• Bring to a boil, scraping up browned bits.
• Cook until liquid is reduced by half.
• Reduce heat to low and return chicken and it's juice to skillet.
• Simmer gently until heated thru, about 1 minute.
• Slice chicken into thin diagonal slices and fan onto plates.
• Spoon sauce and vegetables over chicken.