Roasted Chicken With Grapefruit And Pink Peppercorns Recipes

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

GRAPEFRUIT CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
• Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

CURRIED ROAST CHICKEN WITH GRAPEFRUIT, HONEY AND THYME

Steps:

• Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet.
• In a medium bowl, whisk together the grapefruit juice, honey, curry powder and thyme. Spoon all the mixture over the chicken, making sure it is evenly covered.
• Roast the chicken for 30 minutes, basting every 15 minutes or so. Turn heat down to 325 degrees and continue basting the chicken with the pan juices until the skin is lacquered with sauce and the chicken registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 45 to 50 minutes more. If skin is starting to become too dark, tent with foil. Allow the chicken to rest for 10 minutes before carving.

CITRUS-ROSEMARY ROASTED CHICKEN

Steps:

• In a small bowl, combine the first five ingredients. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside. , Place chicken on a rack in a shallow roasting pan. Sprinkle remaining salt and pepper inside cavity; fill with onion and grapefruit wedges. , With fingers, carefully loosen the skin from both sides of chicken breast. Place rosemary and marjoram sprigs under the skin. Brush chicken with oil; rub with reserved herb mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 180°. Let stand for 10-15 minutes. Discard herb sprigs and contents of cavity before slicing.

GRATINEED CHICKEN SOUP WITH PINK PEPPERCORNS

Steps:

• Set a large soup pot over medium-high heat. Add the chicken thighs, skin side down, and season with salt. Cook for 3 to 4 minutes on each side, until golden, stirring them around a little so the meat won't stick to the bottom. (Be careful not to burn yourself with the sizzling chicken fat.).
• Remove the chicken from the pot and set aside on a plate. Pour out and discard the excess fat from the pot. Lower the heat to medium-low. Melt the butter in the pot, add the garlic and onions, season with salt, and stir. Cover and cook for 25 minutes, stirring from time to time to avoid colouring, until the onions are very soft.
• While the onions are cooking, remove the skin from the chicken thighs- don't worry if you can't remove all of it. When the onions are soft, add the flour, if using, and stir to blend. Add the chicken, bay leaves, wine, and stock. Grind the peppercorns with a mortar and pestle or spice grinder, or by crushing them on a cutting board with a rolling pin. Reserve 1 teaspoon for garnish, and add the rest to the pot. Bring the soup to a simmer, cover, and cook for 30 to 35 minutes, until the chicken is cooked through. Let it simmer for 20 more minutes, uncovered. (The recipe can be made a day ahead up to this point. Let cool, cover, and refrigerate. The next day, skim the chicken fat from the surface.).
• Preheat the oven on the broiler setting. Remove the chicken thighs from the pot and bone them with a fork and knife. Discard the bones and any remaining strips of skin, and cut the meat into bite-size chunks. Return the meat to the pot, stir, taste the broth, and adjust the seasoning. Ladle the soup into ovenproof bowls or soup plates, top each with a slice of bread, and sprinkle with grated cheese.
• Put the bowls under the broiler for a few minutes, watching them closely, until the cheese is melted, bubbly in places, and lightly golden. (If your oven isn't large enough to accommodate all the bowls, work in batches: the first bowls will be a bit less hot than the last, but still hot enough.) Sprinkle with the reserved peppercorns and serve: set each bowl on a folded napkin if your table needs to be protected from heat, and warn your guests that the bowls and soup will be very hot.

ROASTED CHICKEN WITH PEPPERS

Steps:

• Place washed and dryed chicken in a shallow roasting pan.
• Combine 2 tablespoons oil, rosemary and lemon juice.
• Brush over chicken.
• Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
• Roast in a preheated 375 degree oven for 15 minutes.
• Cut bell peppers lengthwise into 1/2 strips.
• Slice onion into thin wedges.
• Toss vegetables with remaining oil, salt and pepper.
• Place veggies around chicken.
• Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
• Serve chicken with peppers and pan drippings.