Rachael Rays Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney Recipes

RACHAEL RAY'S SAUTEED SWEET CHICKEN W SPICY FRESH TOMATO CHUTNEY

Steps:

• Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork.
• Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
• In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.

CHUTNEY CHICKEN

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

ALL-DAY ROAST PORK, SPICY APPLE CHUTNEY, MASHED CITRUS SWEET POTATOES, SAUTEED CHARD

Steps:

• From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
• Preheat the oven to 450 degrees F.
• Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
• Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
• Meanwhile, start on the spicy apple chutney and side dishes.
• For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
• For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
• For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
• Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.

CHILI SWEET POTATO HASH WITH FRIED EGGS AND FRESH TOMATO SALSA B, L OR D MEAL: GOOD FOR BREAKFAST, LUNCH OR DINNER

Steps:

• Preheat a large nonstick skillet over medium high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the breakfast sausage and break it up with the back of a wooden spoon into little chunks, brown sausage for 3 minutes. Add the sweet potatoes and 3/4 of the chopped red onion to the sausage, season with chili powder, cumin, coriander, salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes are nice and tender.
• While the hash is cooking, in a small bowl combine the tomatoes, jalapeno, and the remaining chopped red onion, cilantro, lime juice and a little salt and pepper.
• Once the hash is cooked, add the chopped parsley, stir to combine and transfer hash to a serving platter. Sprinkle with the cheese and cover with aluminum foil, the cheese will melt while you make the fried eggs.
• Wipe clean the skillet you made the hash in, return it to the cook top over medium-high heat and add the butter. Once the butter has melted, crack each of the eggs into the skillet, season with a little salt and pepper and fry to desired doneness. Eggs may, of course, be scrambled as well. As you like!
• Transfer the fried eggs to the top of the hash, sprinkle with the fresh tomato salsa and serve.

SANDWICH NIGHT: THE SLICED CHICKEN AND MUSHROOM RACHAEL

Steps:

• In a small skillet, melt 2 tablespoons of the butter over medium heat, then add the mushrooms, and raise the heat a bit. Cook the mushrooms until tender and dark, about 8 to 10 minutes. Add the sage midway through the cooking time. Season the mushrooms with salt and pepper, to taste, after they're dark and tender, as salt slows the browning by drawing out liquids.
• Meanwhile, in a second small skillet over medium heat melt another tablespoon of the butter. Add the onions, season with salt and pepper, to taste, and cook until tender, 10 to 12 minutes. Stir in the sauerkraut, cook until warmed through, then turn off the heat. While the onions cook, heat a cast iron pan or griddle over medium-high heat. Season the chicken liberally with Montreal Steak Seasoning. Add the extra-virgin olive oil to the pan or griddle and cook the chicken, turning once, until cooked through, about 12 minutes. Remove the chicken to a plate. Wipe down the skillet or griddle, and reduce the heat to medium-low. Thinly slice the chicken on an angle.
• Add the sour cream, relish, and ketchup to a small bowl and stir in the fresh herbs.
• Lightly butter 1 side of the bread slices with the remaining tablespoon of butter. Build the sandwiches with buttered sides facing out, in this order: dressing, cheese, mushrooms, sliced chicken, sauerkraut with onions, cheese, and ending with the dressing to set in place. Grill the sandwiches for about 3 minutes on each side. Serve with pickles and salted radishes.

THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE

Steps:

• To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
• For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
• To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
• To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
• Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

SAUTEED SWEET CHICKEN BREASTS

Steps:

• Bring chicken broth and a drizzle of EVOO to a boil in a med pot. Add the rice, reduce to simmer, and cover. Cook the rice covered, stirring occasionally for 20 minutes. Fluff with a fork.
• While the rice cooks, work on the spicy fresh tomato chutney. Heat a med size skillet over high heat with a tablespoon of EVOO. Add the quartered tomatoes, cumin, coriander, serrano pepper, shallots, garlic and salt and pepper. Cook the mixture stirring frequently for 3 minutes. Add the sherry vinegar, brown sugar, and 1 cup of water. Turn down the heat to med low and simmer for 10 - 12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened. While chutney is cooking, prepare the chicken.
• In a bowl combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a bit of salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over med high heat. Add the seasoned chicken and cook for 5 min each side or until cooked through. Remove Chicken breasts to a serving plate and top with tomato chutney. Serve with white rice.

MARTHA'S SPICY SWEET CHICKEN WINGS

Steps:

• In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper, and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
• Preheat oven to 400 degrees.
• Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 35 minutes.
• Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are slightly charred and crisp, 15 to 25 minutes.
• Sprinkle wings with sea salt and let stand 5 minutes before serving.

SWEET TOMATO CHUTNEY

Steps:

• Put the chopped garlic, ginger and 1/2 cup of the vinegar into the container of an electric blender and blend at high speed until smooth.
• In a 4-quart, heavy-bottomed pot with non-metallic finish, place the tomatoes and juice from the can, the rest of the vinegar, the sugar, salt and cayenne pepper (or, if you prefer, add the cayenne at the end, a little at a time, stirring and tasting as you do so).
• Bring to a boil.
• Add puree from blender.
• Lower heat and simmer gently, uncovered, for about 1 1/2 to 2 hours or until chutney becomes thick.
• (A film should cling to a spoon dipped in it.) Stir occasionally at first, and more frequently later as it thickens.
• You may need to lower the heat as the liquid diminishes.
• You should end up with 2 1/2 cups of chutney, and it should be atleast as thick as honey after it cools.
• If the canned tomatoes you used have a lot of liquid in them, a longer cooking time may be required, resulting in a little less chutney.
• Add the almonds and the raisins.
• Simmer, stirring, another 5 minutes.
• Turn heat off and allow to cool.
• Bottle.
• Keep refrigerated.