BLACK TEA BRINED CHICKEN
Provided by Katie Lee Biegel
Categories main-dish
Time P1DT4h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
- Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
- Preheat oven to 425 degrees F.
- Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.
MEDITERRANEAN CHICKEN WITH EGGPLANT
I've learned to make this dish from my grandmother who still lives on the shore of the Mediterranean.
Provided by thepamperedchefny
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h20m
Yield 5
Number Of Ingredients 8
Steps:
- Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
- Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
- Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 26.6 g, Cholesterol 82.1 mg, Fat 10.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 1.7 g, Sodium 146.8 mg, Sugar 10.2 g
EASY ONE-PAN EGGPLANT CHICKEN DINNER [VIDEO]
Provided by Lexi
Time 25m
Yield 3
Number Of Ingredients 12
Steps:
- Heat oil in a large sauté pan over medium heat. Add garlic, onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is beginning to soften.
- Add chicken and let cook until no longer pink on the outside, about 5 minutes.
- Add tomatoes and spices and let simmer until chicken is cooked through and the sauce has slightly thickened, about 7-10 minutes.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Garnish with fresh basil and season to taste.
Nutrition Facts : Calories 226 calories, Sugar 5g, Sodium 600mg, Fat 7gg, SaturatedFat 2g, Carbohydrate 13g, Fiber 7g, Protein 28g, Cholesterol 70mg
STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL
This dish, inspired by a large bunch of Thai basil that a friend brought me from his garden, has Thai overtones.
Provided by Martha Rose Shulman
Categories dinner, poultry, main course
Time 1h
Yield Serves four
Number Of Ingredients 12
Steps:
- Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
- Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
- Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
- Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 541 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN TAGINE WITH EGGPLANT AND OLIVES
Priorat, near the Mediterranean coast of Spain and a stone's throw from Barcelona, produces wines with dark fruit flavors, spice, bold complexity and ample alcohol. To compete with reds like these, the food alongside must take no prisoners.It would have been simple enough to sear some rib-eyes, lamb chops or lusty sausages. But I looked across the Mediterranean to North Africa and came up with a tagine in which chicken is coated with robust spices and becomes more than mere white noise. Eggplant and olives round out the dish, and a splash of sherry vinegar brightens the sauce.If you have yet to equip your kitchen with a genuine terra-cotta tagine, you can cook the dish in a covered sauté pan or a fancy-pants tagine of enameled cast iron.
Provided by Florence Fabricant
Categories dinner, easy, weekday, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- On a plate, blend the cumin and paprika together. Dip the chicken pieces in spices to coat both sides. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat and brown chicken on both sides. Remove.
- Add the onions to the skillet and sear on cut sides until browned. Remove. Lower heat to medium and add remaining 2 tablespoons oil. Lightly brown eggplant on cut sides. Remove. Add garlic and olives, cook until the garlic has softened, then add the stock and vinegar. Bring to a simmer, deglazing the pan, then turn off the heat.
- Coarsely chop the browned onions. Scatter them in a terra-cotta tagine or in a sauté pan with a cover, then lay the chicken pieces on top. Chop the eggplant in 1-inch chunks and distribute them over the chicken. Pour stock mixture, with olives and garlic, on top. Season with salt and pepper and scatter chopped tarragon on top. Cover the tagine or pan and cook on medium-low heat for 40 minutes. Remove from heat and let rest 10 minutes. Garnish with tarragon sprigs and serve with rice or couscous.
Nutrition Facts : @context http, Calories 664, UnsaturatedFat 32 grams, Carbohydrate 13 grams, Fat 47 grams, Fiber 5 grams, Protein 46 grams, SaturatedFat 12 grams, Sodium 1016 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH EGGPLANT
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle chicken pieces with salt and pepper. Make slight gashes at thigh and wing joints to facilitate cooking. Set aside.
- Trim off ends of eggplants. Cut lengthwise in half and cut each half lengthwise into 3 long slices. Cut slices crosswise into inch pieces. There should be about 5 cups.
- Cut onion in half vertically. Cut each half crosswise into very thin slices. There should be about a cup.
- Cut cores from tomatoes. Cut tomatoes into inch cubes or slightly smaller. There should be about 1 1/2 cups.
- Heat oil in large skillet and add chicken pieces skin side down. Cook about 5 minutes on one side and turn, cooking 5 minutes more. Transfer chicken to platter.
- Add onions, garlic and eggplant to skillet. Cook, stirring, about a minute and add tomatoes. Stir.
- Add vinegar, wine and broth and bring to boil. Stir. Add bay leaf, thyme, salt, pepper and pepper flakes. Stir and return chicken to the skillet. Turn pieces in sauce.
- Cover closely and let cook, basting occasionally, about 20 minutes or until chicken is done. Remove bay leaf. Serve with sauce poured over and sprinkled with parsley.
Nutrition Facts : @context http, Calories 652, UnsaturatedFat 28 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1583 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN BREAST WITH EGGPLANT, SHALLOTS AND GINGER
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel shallots. If they are small, leave them whole. Otherwise, cut them in half the long way. (Most large shallots have two lobes and will naturally divide in half as you peel them.) Heat the broiler or a gas or charcoal grill.
- Place oil in a large nonstick skillet, and turn heat to medium high. Add shallots, and cook about 5 minutes, stirring occasionally, until they begin to brown. Add eggplant, salt and pepper, and lower heat to medium. Cook, stirring occasionally, until eggplant softens, about 15 minutes.
- When eggplant begins to brown, add half the ginger, and cook 3 minutes or so more, until eggplant is very tender and the mixture fragrant.
- Meanwhile, rub chicken breasts with salt, pepper and remaining ginger. Grill about 4 inches from the heat source for 3 minutes a side or until done.
- Stir half the cilantro into eggplant mixture. Serve chicken breasts on a bed of eggplant. Garnish with remaining cilantro.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 24 grams, Carbohydrate 18 grams, Fat 32 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 927 milligrams, Sugar 9 grams, TransFat 0 grams
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