SHEET-PAN CHICKEN WITH SQUASH AND DATES
This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.
Provided by Kay Chun
Categories dinner, poultry, roasts, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
- While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
- Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.
IZAKAYA SAKURA SUKIYAKI SANDWICH
Make and share this Izakaya Sakura Sukiyaki Sandwich recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, cook onion until softened. Set aside.
- In the same saucepan, cook beef on high heat until meat is medium rare. Add cooked onion and mix well.
- Add premixed sauce and simmer on medium-low heat, stirring constantly until the liquid is absorbed.
- On two slices of bread, top with sukiyaki beef and lettuce. Place remaining bread on top to make two sandwiches.
Nutrition Facts : Calories 656.9, Fat 15.5, SaturatedFat 5.8, Cholesterol 82.8, Sodium 1733.8, Carbohydrate 83.5, Fiber 4, Sugar 11.2, Protein 41.1
CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
- Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
- Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
- Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
- Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
- Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
- Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW
Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 32m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
- Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
- Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
- Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
- Serve karaage with coleslaw on side.
Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4
IZAKAYA SAKURA TERIYAKI CHICKEN
Make and share this Izakaya Sakura Teriyaki Chicken recipe from Food.com.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
- Heat saucepan, place chicken in pan and cook both sides until golden grown.
- Wipe off excess oil with a paper towel.
- Add sake/soy sauce mixture. Cook until liquid is mostly gone.
- Remove chicken from saucepan and place on plate.
- Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.
CHICKEN AND SUMMER SQUASH
Great summertime recipe! The contrasting colors of the summer squash make this dish pleasing to the eye and the palate.
Provided by KMSMOKEY
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
- Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
- Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 7.6 g, Cholesterol 76.1 mg, Fat 8.2 g, Fiber 3 g, Protein 29.4 g, SaturatedFat 2.7 g, Sodium 399.6 mg, Sugar 2.3 g
IZAKAYA SAKURA STUFFED SHIITAKE MUSHROOMS
Make and share this Izakaya Sakura Stuffed Shiitake Mushrooms recipe from Food.com.
Provided by Member 610488
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- Put ground chicken, green onions, garlic, ginger juice, sesame oil, salt and pepper in a bowl and mix well.
- Sprinkle cornstarch over the stem sides of mushroom caps. Fill mushroom caps with the meat mixture.
- Grease a baking sheet with olive oil and place mushrooms stem side up.
- Bake for 10 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps. Broil for 2 minutes until slightly brown on top.
- Serve with ponzu sauce.
Nutrition Facts : Calories 117.6, Fat 3, SaturatedFat 0.6, Cholesterol 39.7, Sodium 193.5, Carbohydrate 10, Fiber 1.5, Sugar 2.4, Protein 13.3
SQUASH, CHICKEN & COUSCOUS ONE-POT
Use up leftovers in this superhealthy one-pot, packed with vital nutrients
Provided by Good Food team
Categories Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat a large non-stick casserole dish or pan on the hob. Add the harissa, spices and onions, stir and cook gently for 10 mins until soft. Add chicken and brown for 5-10 mins. Add squash, stirring to combine, and a splash of water if it starts to stick. Cook for 5 mins more.
- Tip canned tomatoes into the pan with ½ can of water, cover and simmer for 20-30 mins. Add the lemon zest and juice, cherry tomatoes, couscous and seasoning. Cover and turn off the heat. Leave on the hob for 10 mins, then stir through the coriander and serve.
Nutrition Facts : Calories 283 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.53 milligram of sodium
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