ROAST CHICKEN WITH LEMON GRASS
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 10
Steps:
- If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and chop fine. If you are using dried lemon grass, soak in warm water for 1 hour, then drain and chop fine. Place the lemon grass, garlic, shallots, chilies, sugar, salt, fish sauce and 2 tablespoons water in a blender and blend to a paste.
- Rinse the chicken well and pat dry. Carefully loosen the skin on the breast and legs, pushing your fingers between the skin and meat to form a pocket. Rub half of the lemon grass paste over the meat under the skin. Rub the remaining paste over the skin and inside the cavity. Tuck the wings underneath; tie the legs with twine. Let stand for 30 minutes.
- Preheat the oven to 425 degrees. Place the chicken on a rack in a roasting pan. Roast for 15 minutes. Reduce the oven temperature to 375 degrees and continue roasting for 1 1/4 hours, basting the chicken with the vegetable oil and the pan juices. The chicken is done when it registers 180 to 185 degrees on an instant-reading meat thermometer. Let the chicken stand for 10 minutes. Serve with white rice and nuoc cham dipping sauce (see recipe).
Nutrition Facts : @context http, Calories 855, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 15 grams, Sodium 1001 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN IN THE GRASS
This is an original dish of mine that uses fresh baby spinach and chicken tenders. It is not a dieters dish!
Provided by Chef Shadows
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- Rinse the chicken tenders in water and pat dry.
- Place in a zip lock sandwich bag.
- Add remaining ingredients for the chicken part of the recipe except the bacon grease , butter, and chips to the bag and seal. Marinate for at least 30 minutes.
- When ready to cook melt the bacon grease and butter in a heavy bottomed skillet over medium heat.
- Remove the chicken from the marinade and coat with the crumbled potato chips, save the marinade.
- Quick fry the tenders until done.
- Remove from skillet and keep warm between two dinner plates.
- Wash spinach and shake dry.
- Slice onion very thin.
- Chop garlic fine.
- Chop bacon.
- Add butter to fats remaining in skillet.
- Place onion , garlic, and bacon in skillet and saute until golden.
- Add spinach.
- Stir and mix until the spinach starts to wilt.
- Add the balsamic vinegar.
- Add the reserved marinade to the spinach mixture and continue to cook and stir for about 5 minutes.
- Add the chicken tenders and mix in with spinach until heated back through, about 5 minutes.
- Remove spinach to dinner plates and top with the chicken tenders.
- Add salt and pepper to taste. Serve hot.
Nutrition Facts : Calories 497.1, Fat 37.2, SaturatedFat 16.1, Cholesterol 47.2, Sodium 1294.9, Carbohydrate 31.1, Fiber 4.8, Sugar 4.7, Protein 7.4
CHICKEN WITH LEMONGRASS & COCONUT
An unashamedly rich and creamy chicken, coconut and lemongrass Thai dish - which you can make ahead and freeze
Provided by Mary Cadogan
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip all the ingredients except the chicken, lime juice and herbs into a pan, bring to a gentle simmer and cook uncovered at a relaxed bubble for 5 minutes.
- Add the chicken, cover and simmer for 15 minutes, until the chicken is tender. Stir in the lime juice, then scatter over the herbs before serving with rice.
Nutrition Facts : Calories 454 calories, Fat 23 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 1.89 milligram of sodium
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ROASTED LEMONGRASS CHICKEN THIGHS - THE WOKS OF LIFE
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- In the bowl of a food processor, add 3 tablespoons oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.
- Heat the remaining 2 tablespoons oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.
- Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.
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- In a cast-iron Dutch oven over medium heat, brown chicken thighs skin-side down, about 5 minutes, turning to brown evenly.
- Set aside on a plate. Don’t worry if chicken isn’t fully cooked yet; it will finish cooking during the braising process.
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