CHICKEN, APPLE, AND YAM HASH
Make and share this Chicken, Apple, and Yam Hash recipe from Food.com.
Provided by SuperSpike
Categories Lunch/Snacks
Time 17m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Pierce the skin of the yam a few times and cook in microwave oven on high for 3-4 minutes or until the yam is about 80% cooked. (You can sub a leftover baked yam for this step).
- Remove from microwave and peel off skin. Dice into bite sized pieces.
- Heat a nonstick pan over medium to medium high heat and coat with some cooking spray (I use butter flavor). Add in the chicken and diced yams. Let it cook without tossing or stirring for about 3 minutes, then give it a stir or toss.
- Meanwhile, dice the apple leaving the skin on. Add these to the chicken and yams once they've been in the pan about 5 minutes. Add the seasonings.
- Continue to cook another 5 minutes or so stirring/tossing occasionally until the apple softens (hit it with more cooking spray if needed).
- Enjoy!
Nutrition Facts : Calories 535.8, Fat 6.3, SaturatedFat 1.6, Cholesterol 118.6, Sodium 143.6, Carbohydrate 89.5, Fiber 14, Sugar 20.1, Protein 32.3
GARNET YAM, BACON, AND APPLE HASH
Provided by Anne Burrell
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, add the yams, drizzle with olive oil, and sprinkle with salt. Toss to coat and arrange them on a baking sheet. Roast the yams until they are soft but not mushy, 10 to 15 minutes. Remove from the oven and reserve.
- Coat a large saute pan with olive oil. Add the bacon and put the pan over medium heat. When the bacon has started to get crispy and brown, add the onions, season with salt, and saute until the onions are very soft and aromatic. Add the apples and the scallion whites and saute for 3 to 4 minutes. Stir in the yams and saute until they are cooked through and starting to become crispy, 7 to 8 minutes.
- Transfer to a serving platter and garnish with the scallion greens and pumpkin seeds.
- Fantastico!
HONEY-MUSTARD CHICKEN AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Season the chicken with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.
- Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.
- Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.
Nutrition Facts : Calories 457, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 122 milligrams, Sodium 200 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 33 grams
CHICKEN-APPLE HASH
Make and share this Chicken-Apple Hash recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat butter in a large skillet over low heat.
- Add onion, rosemary and poultry seasioning and cook until onion is translucent, about 3 minutes.
- Stir in potatoes, chicken, apples, salt and pepper; cook, stirring ad scraping up browned bits on botom with spatula until mixture is browned, 15-20 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 168.9, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 80.7, Carbohydrate 22.2, Fiber 2.8, Sugar 6.2, Protein 1.8
ROSH HASHANA CHICKEN WITH CINNAMON AND APPLES
Provided by Joan Nathan
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees.
- Season the chicken with salt, pepper and ½ teaspoon of cinnamon. Put in a roasting pan with the onion. Pour the chicken broth and wine over the chicken, and roast for 45 minutes.
- Sprinkle apples with the remaining cinnamon and sugar and put in pan with chicken. Baste with the wine and roast for about 45 more minutes or until the apples are very soft and the chicken is cooked.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 21 grams, Carbohydrate 20 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 9 grams, Sodium 1137 milligrams, Sugar 13 grams
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SHEET PAN CHICKEN WITH SWEET POTATOES AND APPLES
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4.8/5 (32)Total Time 55 minsCategory Main CourseCalories 316 per serving
- Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
- Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
- Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.
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