ROASTED APPLE CURRIED CHICKEN WITH RICE
Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.
Provided by KIMBLOOMFIELD
Categories Main Dish Recipes Curries Chicken
Time 5h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
- Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.
Nutrition Facts : Calories 1047.3 calories, Carbohydrate 131.9 g, Cholesterol 123 mg, Fat 36.2 g, Fiber 11.6 g, Protein 52.4 g, SaturatedFat 10.4 g, Sodium 131.3 mg, Sugar 43.7 g
CHICKEN AND APPLE CURRY
A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
- Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g
APPLE CHICKEN AND RICE
The first time we tried this apple chicken, I knew I'd be making it for a long time to come. I serve it with a salad and bread. -Nadene MacLeod, Springfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.
Nutrition Facts : Calories 391 calories, Fat 8g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 818mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
CURRIED CHICKEN WITH APPLES AND DRIED CHERRIES
Provided by Marian Burros
Categories dinner, project, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Wash, dry and cut chicken into one-inch cubes.
- Heat oil to very hot in a nonstick skillet, and saute chicken over medium-high heat until chicken browns on all sides; remove from pan, and set aside.
- Chop onion and slice carrots, if whole, and mince garlic. Saute them in the same pan until onion begins to soften.
- Wash, core and dice apples. Add apples to onion mixture, and stir; cook for about a minute.
- Return chicken to pan; add cumin, turmeric, ginger and coriander, and stir well for a few seconds.
- Add cherries, stock and vinegar, and mix well; bring to a boil, then reduce heat.
- When ready to serve, remove from heat, and stir in sour cream. Season with salt and pepper.
Nutrition Facts : @context http, Calories 502, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 9 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 36 grams, TransFat 0 grams
CURRIED CHICKEN WITH APPLES
This is spicy, but not too spicy. It's full of flavor and no one ingredient is overpowering. I think it'd be great over plain rice. This is from an old Cooking Light cookbook (1987).
Provided by Shelly K
Categories Curries
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chicken with pepper.
- Spray a Dutch oven with cooking spray and put on a burner on medium heat.
- Add chicken and brown on each side.
- Remove chicken and set aside.
- Rinse Dutch oven and recoat with cooking spray.
- Add apple, onion, celery, and garlic.
- Cook at medium heat stirring constantly until veggies are tender.
- Stir in water and next 5 ingredients.
- Return chicken to Dutch oven.
- Bring to a boil.
- Cover, reduce heat and simmer for 40 minutes or until chicken is tender.
- Combine orange juice and cornstarch, stirring until blended.
- Stir into Dutch oven. Bring to boil and cook 1 minute or until slightly thickened.
Nutrition Facts : Calories 227.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 88.1, Sodium 603.8, Carbohydrate 13.9, Fiber 1.5, Sugar 8.3, Protein 36.1
APPLE-GLAZED ROAST CHICKEN AND RICE
The glimmering, crispy skin of this chicken dish gets its flavor from a sweet-tart blend of apple jelly and cider vinegar. Tip: To save time, cook the rice and chicken together in a casserole dish with a tight-fitting lid. That way the rice will remain moist as it bakes.
Provided by Annacia
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- GLAZE:
- In a 1-1/2- to 2-quart saucepan stir together vinegar and jelly.
- Heat; stir over medium heat.
- Bring to boiling.
- Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently.
- Remove from heat.
- Stir in apple pie spice.
- Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)
- CHICKEN:.
- Preheat oven to 325°F
- Skewer neck skin of chicken to back; tie legs to tail.
- Twist wing tips under back.
- Place chicken, breast side up, on a rack in roasting pan.
- Sprinkle with salt.
- Roast, uncovered, 1-1/4 hours.
- Cut string.
- Place apples around chicken.
- RICE:.
- Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside.
- Brush chicken and apples with some of one portion of glaze.
- Sprinkle with pepper.
- Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice.
- Stir green onion into rice.
- Transfer rice to platter; top with chicken and apples.
- Cover with foil.
- SAUCE:
- Skim fat from juices in roasting pan; discard.
- Pour remaining glaze portion into the roasting pan.
- Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze).
- Strain; season to taste with salt and pepper.
- Transfer to gravy boat.
- Garnish with sage. Makes 6 servings.
Nutrition Facts : Calories 782.1, Fat 40.9, SaturatedFat 12.3, Cholesterol 183.3, Sodium 207.1, Carbohydrate 60.8, Fiber 4.4, Sugar 44.5, Protein 42.5
CURRIED CHICKEN WITH APPLE
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion.
- Heat canola oil in nonstick skillet until very hot. Reduce heat to medium high, and add oil. Saute onion until it begins to soften.
- Mince garlic, and add to onion as it cooks. Chop celery and apple. Add to onion and garlic; cook a couple of minutes.
- Wash, dry and cut chicken into cubes.
- Grate ginger; add to the pan with cumin, coriander, cayenne and turmeric, and cook 30 seconds.
- Push the ingredients to one side, and brown chicken pieces on both sides. Then, stir all ingredients together and add stock. Cover and cook over medium-high heat, bringing to boil. Season with salt.
- Serve with cranberry chutney or chutney of choice.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 7 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 339 milligrams, Sugar 19 grams, TransFat 0 grams
ROASTED APPLE CURRIED CHICKEN WITH RICE
Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.
Provided by KimBloomfield
Categories Chicken Curry
Time 5h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
- Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.
Nutrition Facts : Calories 1047.3 calories, Carbohydrate 131.9 g, Cholesterol 123 mg, Fat 36.2 g, Fiber 11.6 g, Protein 52.4 g, SaturatedFat 10.4 g, Sodium 131.3 mg, Sugar 43.7 g
CURRIED CHICKEN WITH APPLES
I got this recipe from an Indian neighbor who shared her recipe with me and would even show me how to prepare them.-Janice Fakhoury, Raleigh, North Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet or wok, stir-fry chicken and onion in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the apples, water and seasonings. , Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice.
Nutrition Facts : Calories 272 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 779mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
ROASTED RED CURRY CHICKEN WITH APPLE JUS
Steps:
- Make chicken:
- Position rack in center of oven and preheat to 350°F. Mix oil and curry paste in small bowl. Rinse chickens; pat dry. Sprinkle inside and out with salt and pepper. Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally. Rub curry mixture over chickens. Tie legs together.
- Place chickens in large roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally, about 1 hour 15 minutes. Transfer chickens to platter. Tent with foil.
- Prepare jus:
- Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes. Transfer mustard seeds to medium bowl.
- Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, thyme and brown sugar to skillet and sauté until shallots are translucent, about 3 minutes. Add chicken stock, apple juice, wine and cinnamon sticks. Boil until mixture is reduced to 1 cup, about 20 minutes. Strain into medium saucepan. Bring jus to simmer. Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts. Season with salt and pepper. Serve jus with chickens.
ROAST CHICKEN & SPICED RICE
Throw together this wholesome chicken traybake for the family, gently spiced using a little curry paste, with just 15 mins prep. Mango chutney adds a fruity tang
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
- Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
- Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
- Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.
Nutrition Facts : Calories 684 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium
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