Chicken Strips With Rice Oranges And Dried Cherries Recipes

CHERRY CHICKEN

Steps:

• Pat the chicken thighs (or breasts) dry with a paper towel and season with kosher salt. Let it sit out while you prep the rest of the ingredients.
• Whisk together the balsamic, honey, olive oil, shallots, salt and pepper. Place the chicken in a re-sealable plastic bag and pour in the marinade. Seal the bag and make sure all the chicken is coated. Let sit at least 30 min and up to overnight in the fridge. Take out of the fridge 30 minutes before placing in hot oven.
• Meanwhile, pit the cherries and set aside.
• To cook chicken: about 30 min before, take it out of the fridge so chicken can come to room temperature. Preheat oven to 400 degrees F. Place chicken thighs (or breasts) skin side up in a shallow roasting dish or cast iron skillet. Nestle the rosemary springs in between the chicken pieces of top with the pitted cherries, moving them around so they fall in between the chicken pieces leaving as much as the skin exposes as possible. The pour the marinade over the chicken. The marinade should generously cover the bottom of the pan.
• Slide the pan into the oven and rotate every 10-12 minutes.
• Cooking times; for breasts: cook 20 minutes; for thighs: cook 45minutes. If using both remove the breasts while the dark meat continues cooking.
• When the dark meat is tender at the bone and cooked through, return breasts to the pan and increase oven to 450 F. Let the sauce reduce and the chicken skin get dark and crispy, about 12 minutes. Move the cherries around again in needed to expose more chicken skin. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them.
• Serve warm, with crunchy sea salt and freshly grinded black pepper.

CHICKEN STRIPS WITH RICE, ORANGES AND DRIED CHERRIES

Steps:

• Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.
• Wash and dry the chicken, and cut into 1/2-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.
• To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.
• Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.
• Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.

CHICKEN-WILD RICE CASSEROLE WITH DRIED CHERRIES

Steps:

• Mix wild rice, cherries, onion, carrots, celery, applesauce and salt in 6-quart slow cooker. Arrange chicken drumsticks and thighs over rice mixture. Pour soup over chicken; pour broth over all. Sprinkle thyme on chicken.
• Cover and cook on high heat setting 4 to 6 hours or until wild rice is tender.

RICE AND CHICKEN PILAF WITH DRIED CURRANTS AND TOASTED ALMONDS

Steps:

• Heat oil in heavy large deep skillet (preferably nonstick) over medium-high heat. Add onion and sauté until golden, about 5 minutes. Sprinkle chicken with salt and pepper. Add chicken and garlic to skillet; sauté until chicken is no longer pink, about 4 minutes. Stir in rice, currants, and cinnamon sticks. Add broth and bring to boil. Reduce heat to low; cover and cook until rice is tender and most liquid is absorbed, about 20 minutes. Season with salt and pepper. Transfer to bowl. Discard cinnamon. Sprinkle with almonds.

ROAST CHICKEN WITH RICE AND FRUIT STUFFING

Steps:

• Preheat the oven to 400 degrees F
• Toast the cashews lightly in the oven for 5 minutes
• Heat 4 tablespoons of oil in a saute pan
• Add the onion and the celery
• Cook over low heat for 5 minutes, or until tender
• Add the rice, saute over medium heat for 2 minutes
• Add the hot soup, orange juice, salt and pepper, and bring to a boil
• Cover and cook over low heat for 10 minutes
• Add the apricots and raisins to the rice, stir gently with a fork
• Cover and cook for 5 more minutes, until the rice is nearly tender
• Stir in the cinnamon, lemon rind and cashews
• Taste for seasoning and correct if necessary
• Set aside to cool
• Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
• Spoon enough of the stuffing into the chicken to fill it, packing lightly
• Keep the extra stuffing at room temperature
• Place the chicken in a roasting pan and roast in the oven for 1 hour
• When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
• If the juices are still pink, add a few more minutes until you get the clear juices
• Let the bird rest for about 5-10 minutes
• Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
• Serve the stuff chicken on a platter, with the sauteed stuffing on the side
• You can also serve the roasting juices in a sauceboat

FRUITY CHICKEN RICE PILAF

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook chicken and onions in saucepan about 8 minutes, stirring occasionally, until chicken is no longer pink. Stir in water and seasoning packet from rice mix. Heat to boiling, stirring occasionally; reduce heat to low.
• Stir in rice, cherries, peaches and nutmeg. Cover and simmer about 5 minutes or until rice is tender and fruits are heated through.

CHERRY CHICKEN

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
• Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
• Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

CHICKEN WITH DRIED FRUIT

Steps:

• spray a pan with cooking spray.
• add chicken and brown on both sides, about 15 minutes, remove.
• add onion and garlic, cook until softened.
• add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.

RICE AND LENTIL SALAD WITH ORANGE AND DRIED CHERRIES

Steps:

• Boil water, rice, and salt in a 1 1/2-quart heavy saucepan, uncovered and undisturbed, until steam holes appear and surface looks dry, about 8 minutes. Reduce heat to very low and cook, covered and undisturbed, 15 minutes more.
• While rice cooks, simmer lentils in water to cover by 2 inches 18 to 20 minutes, or until just tender, then drain.
• Stir together shallot, vinegar, and lemon juice and let stand. Finely grate zest from orange and cut away remaining peel and pith. Cut sections free from membranes and cut sections into 1/2-inch pieces. Toss warm rice with lentils, shallot mixture, orange, zest, cherries, oil, and parsley and season with salt and pepper. Serve warm or at room temperature.

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES

Steps:

• Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
• Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
• Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.