Nigella Lawson Chicken Teriyaki Recipes

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CHICKEN TERIYAKI - NIGELLA LAWSON



Chicken Teriyaki - Nigella Lawson image

Chicken thighs in an Asian marinade, served with rice noodles and sugar snap peas. From Nigella Kitchen 1x04 "Kitchen Tourist" http://bit.ly/i2uCNq

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons sake
1/4 cup mirin
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh ginger
1/2 teaspoon sesame oil
1 3/4 lbs boneless skinless chicken thighs, cut in bite-sized pieces
3/4 lb rice noodles
1 teaspoon peanut oil
1/2 lb sugar snap pea

Steps:

  • In a non-reactive dish, stir together sake, mirin, soy sauce, brown sugar, ginger and sesame oil. Add chicken pieces, toss, cover with plastic, and refrigerate for 30 minutes.
  • Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta).
  • While noodles cook, heat peanut oil in wok or large skillet over medium flame. Remove chicken from marinade and stir-fry for 3-4 minutes. Add marinade, cover and simmer 10 minutes.
  • Add sugar snap peas to noodles.
  • Transfer chicken pieces to a large piece of foil and fold to seal inches Turn up flame under sauce until it thickens to a glaze. Add chicken back to pan (with any accumulated juices) and toss to coat.
  • Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.

NIGELLA LAWSON CHICKEN TERIYAKI



Nigella Lawson Chicken Teriyaki image

Make and share this Nigella Lawson Chicken Teriyaki recipe from Food.com.

Provided by wigangiddy

Categories     Chicken

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons fresh ginger
3 -4 drops sesame oil
1 3/4 lbs chicken thigh fillets, preferably organic, cut into bite-sized pieces (no skin or bones)
1 teaspoon peanut oil
1 3/4-2 1/2 cups sushi rice, cooked according to packet instructions

Steps:

  • Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
  • Add the prepared chicken pieces and leave for 15 minutes.
  • Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat.
  • Using a slotted spoon, transfer the chicken pieces from the marinade to the pan.
  • Saute them until they look cooked on the outside.
  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes.
  • Cut into a piece of chicken to make sure it's cooked through.
  • Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
  • Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the syrup.
  • Serve with a pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

Nutrition Facts : Calories 1250, Fat 24.2, SaturatedFat 5.3, Cholesterol 329.7, Sodium 2549.9, Carbohydrate 150.7, Fiber 4.9, Sugar 14.5, Protein 93.1

CHICKEN FAJITAS



Chicken Fajitas image

Provided by Nigella Lawson : Food Network

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 20

2 skinless chicken breast fillets, preferably organic
1 teaspoon dried Mexican oregano, or regular oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon garlic flavored oil, plus 2 teaspoons
2 tablespoons lime juice
2 tablespoons peanut oil or regular olive oil
2 onions, peeled, halved and cut into thin half-moons
8 soft flour tortillas
1 red bell pepper, cored and seeded, cut into strips
1 orange bell pepper, cored and seeded, cut into strips
1 yellow bell pepper, cored and seeded, cut into strips
1 cup grated Cheddar or Monterey Jack cheese
1/2 cup sour cream or creme fraiche
1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
1/4 to 1/2 head iceberg lettuce, shredded
1/3 cup chopped fresh cilantro leaves
Hot chili sauce, to serve, optional

Steps:

  • Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
  • Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
  • Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
  • Spread the tortillas out on a cookie sheet and put it in the oven to warm.
  • Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
  • Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
  • Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
  • Make Ahead Note:
  • The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking.

TAGLIATELLE WITH CHICKEN



Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 350 degrees F.
  • Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
  • Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
  • For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
  • Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.

CHICKEN TERIYAKI



Chicken Teriyaki image

Provided by Nigella Lawson : Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons sake (Japanese Rice Wine)
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
2 tablespoons light brown sugar
2 teaspoons grated fresh gingerroot
Splash sesame oil
1 3/4 pounds chicken thigh fillets (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
1 teaspoon peanut oil
1 3/4 to 2 1/2 cups sushi rice, cooked according to packet instructions

Steps:

  • Combine the sake, mirin, soy sauce, sugar, ginger and sesame oil in a dish that you can steep the chicken in, (I use a 23cm square dish, but anything of similar dimensions would do).
  • Add the prepared chicken pieces and leave for 15 minutes.
  • Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.
  • Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.
  • Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.
  • Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice and perhaps some steamed baby bok choy or other veggies of your choice.

TARRAGON CHICKEN



Tarragon Chicken image

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

NIGELLA LAWSON TAGLIATELLE W/ CHICKEN FROM THE VENETIAN GHETTO



Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto image

Make and share this Nigella Lawson Tagliatelle W/ Chicken from the Venetian Ghetto recipe from Food.com.

Provided by Glutton

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 1/2 lbs roasting chickens
2 tablespoons extra virgin olive oil
salt & freshly ground black pepper
3 fresh rosemary sprigs, minced
1/3 cup sultana, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 lb tagliatelle pasta noodles (if you can't find that, fettucini will do quite nicely.)
2 -3 tablespoons of chopped fresh parsley

Steps:

  • Preheat the oven to 350°F.
  • Rub the chicken with the oil and sprinkle with the salt and pepper--then place it breast-down in a roasting pan and roast for about 1 1/2 hours or until well browned, turning it over toward the end to brown the breast.
  • Prepare the pasta, salting it when it boils (a bit of olive oil helps too).
  • Take the chicken out of the oven, let it cool for about an hour, then pull it apart.
  • Heat the pine nuts in a small skillet, browning them slightly.
  • For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
  • Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.

Nutrition Facts : Calories 804.6, Fat 42.7, SaturatedFat 9.8, Cholesterol 188.6, Sodium 134.3, Carbohydrate 63, Fiber 3.3, Sugar 7.3, Protein 41.9

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