NO-FUSS CHICKEN
This recipe could hardly be simpler to prepare. The chicken gets a wonderful tangy taste, and no one will know you used convenient ingredients like a bottle of salad dressing and onion soup mix...unless you tell them. -Marilyn Dick, Centralia, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.
Nutrition Facts : Calories 275 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 635mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein.
NO FUSS SUN OVEN CHICKEN MASALA
Time 4h
Number Of Ingredients 8
Steps:
- Mix yogurt, cilantro, olive oil, garam masala, salt, and garlic in a glass baking dish. Add chicken to marinade, 1 piece at a time, coating all sides. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Set Global Sun Oven out to preheat. Scatter onions in a large roasting pan. Set chicken pieces on top of onions (chicken will still be coated with marinade). Discard any remaining marinade. Cover and roast in Sun Oven until chicken is cooked through, 1 1/2 to 2 hours. Serve with pan juices over rice
Nutrition Facts : Nutritional Facts Serves
SOLAR TANDOORI CHICKEN IN A BAG
Number Of Ingredients 0
Steps:
- This month's issue of Bon Appétit magazine has four turkey recipes that look really good. Of course four whole turkeys are about three and a half more than the two of us consume in a year so I've made some compromises. My marinade was made with about a cup of plain yogurt, a tiny piece of fresh ginger, a couple tablespoons of lemon juice, a few cloves of chopped garlic, 1 tablespoon of paprika, two tablespoons of Garam Masala, 1/2 a teaspoon of chili powder, and a little black pepper. All the ingredients were pureed in a blender and put in an oven bag. After rubbing the chicken inside and out with salt, I tossed in a couple of cardamom pods, a clove of garlic, a chopped shallot, some cumin seeds, and a stalk of celery. The chicken was then placed in the bag with the marinade and refrigerated overnight. It probably took about an hour and a half to roast it in the Sun Oven the next day, and the back yard smelled like an Indian restaurant. After straining the cooking liquid and removing the top layer of fat I simmered it on the stove in a small pot for about 20 minutes. I served it with rice, and it wasn't at all bad.
CHICKEN MARSALA BAKE
My Marsala bake is a little different from the "normal" potluck dish, so it's a nice change of pace to take to dinners. The best part: I serve it with fried polenta slices, so it's completely gluten-free and perfect for my husband, who has celiac disease. -Deborah Stevens, Goodyear, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 375°. In a small bowl, mix the first seven ingredients; rub over chicken. In a large skillet, heat oil over medium-high heat. Brown chicken in batches on both sides. Transfer chicken to a greased 13x9-in. baking dish and a greased 8-in. square baking dish., In a large skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir until tender. Add prosciutto and garlic; cook 2 minutes longer., Stir in broth, wine, parsley and pepper; bring to a boil. In a small bowl, mix cornstarch and cream until smooth; stir into sauce. Return to a boil; cook and stir 1-2 minutes or until thickened., Pour over chicken; sprinkle with cheese. Bake, uncovered, 15-20 minutes or until a thermometer inserted in chicken reads 165°.
Nutrition Facts : Calories 238 calories, Fat 15g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 431mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.
SUN OVEN CHICKEN DO PYAZA
Number Of Ingredients 11
Steps:
- 4 to 6 hours in advance put the yogurt in a small strainer lined with cheesecloth or paper towels set over a bowl and place it in the refrigerator to drain. Discard the liquid. Set Sun Oven out to preheat. Thinly slice one of the onions. Soak the slices in cold water for 10 minutes. Drain thoroughly and set aside. Chop the other onion. Puree the chopped onion, orange juice, water, ginger, garlic, coriander, turmeric, and cayenne in a blender or food processor. Season the chicken thighs with the kosher salt. Arrange the thighs in a large pot. Pour the onion puree over the chicken. Cover and cook in the Sun Oven until the chicken is fork tender, 1 1/2 to 2 hours. Transfer the chicken to a platter; keep warm. Stir the sliced onions into the sauce, cover and let stand for 5 minutes. Stir in the strained yogurt. Gently heat over medium heat. Return chicken to the sauce, turning to coat.
Nutrition Facts : Nutritional Facts Serves
SUPER EASY SOLAR CHICKEN DINNER
Number Of Ingredients 0
Steps:
- Fresh rosemary, garlic, salt, pepper, a lemon, and a drizzle of olive oil is all the seasoning you need for delicious solar roasted chicken. Two stackable pots and the Sun Oven will do the rest. Peel the garlic, slice up the lemon; put some under the skin of each piece of chicken along with a sprig of rosemary, toss a few more cloves of garlic, a sprig or two of rosemary, and any remaining lemon on top, season with salt and pepper, add a drizzle of oil, cover and roast it in the Sun Oven until the skin is golden and the meat is fall off the bone tender. In the other pot roast some baby potatoes, prepare a salad while everything is cooking and you've got dinner.
SUN OVEN "FRIED" CHICKEN LEGS
Number Of Ingredients 13
Steps:
- Whisk together buttermilk, mustard, garlic, and hot sauce in a shallow glass dish. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or overnight. Set Global Sun Oven out to preheat. Set a wire rack in a roasting pan and coat it with cooking spray. Whisk together flour, sesame seeds, paprika, thyme, baking powder, salt, and pepper in a small bowl. Put the flour mixture in a paper bag. Shake excess marinade off chicken, place one piece at a time in the bag and shake to coat. Shake off excess flour and arrange chicken on prepared rack. Spray chicken pieces with cooking spray. Bake in Sun Oven until golden brown and no longer pink in the center, about 1 hour.
Nutrition Facts : Nutritional Facts Serves
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