MOLASSES BAKED CHICKEN
A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.
Provided by Jane Baier Warren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
- In a bowl, mix the molasses, vinegar, and mustard.
- Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g
MOLASSES MUSTARD CHICKEN RECIPE
Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
Provided by Crosby's Molasses
Time 30m
Number Of Ingredients 14
Steps:
- Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
- In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
- In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
- Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with additional sauce and serve.
ROASTED CHICKEN WITH POMEGRANATE MOLASSES
Provided by Claire Robinson
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.
MOLASSES CHICKEN BREASTS
My husband "invented" this procedure to grill steak. It works with chicken, pork, or beef. It guarantees a moist, flavorful dish.
Provided by Milette
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brush one side of each chicken breast with a light coat of molasses.
- Sprinkle both sides of breast with lemon pepper and seasoned salt.
- Grill, molasses side up, on medium temperature for 4-5 minutes.
- Turn (do not pierce breast) gently and continue to grill to desired doneness.
- I prefer to remove the breasts when they are still soft to touch at the thickest part.
Nutrition Facts : Calories 195.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 144.7, Carbohydrate 15.7, Sugar 11.7, Protein 25.1
MUSTARD- MOLASSES GLAZED CHICKEN
My Husband found this recipe. And are we all glad he did too! This is a tasty glaze that perks up boring chicken. I love molasses, it makes everything taste better.
Provided by sweetp
Categories Chicken Breast
Time 58m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
- Completely cover the chicken in mustard glaze mix.
- Place the chicken skin side down in a 10x15 inch baking pan.
- Pour remaining glaze over chicken.
- Sprinkle with the salt and pepper.
- Roast chicken on top rack in oven for about 40 minute.
- Or until the juices run barely clear when you prick the chicken.
- Remove the pan from the oven.
- And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
- If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
- To prevent flare ups.
- Broil, basting the chicken and rotating the pan for even browning.
- Until fully browned, and has a nice glossy look, about 8 minute.
- Drizzle any pan drippings left over the chicken before serving.
Nutrition Facts : Calories 592.2, Fat 36.9, SaturatedFat 10.4, Cholesterol 181.1, Sodium 438.4, Carbohydrate 17, Fiber 0.5, Sugar 12.2, Protein 45.5
MUHAMMARA CHICKEN SANDWICHES
In this picnic-perfect sandwich, sliced chicken breast is enlivened by muhammara, an earthy Middle Eastern spread of roasted red peppers, walnuts and lemon that includes a little pomegranate molasses for sweetness. Poaching is an ideal technique for keeping chicken tender and juicy for these sandwiches, but you can swap in roasted, grilled or rotisserie chicken as well. Baby arugula, or a similar leafy green, adds a peppery bite. Be sure to use bread that can hold up to the sandwich fillings - one with a firm crumb and crunchy crust.
Provided by Yewande Komolafe
Categories lunch, sandwiches, main course
Time 25m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
- Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
- Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
- To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.
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