Julies Saucy Baked Chicken Recipes

BAKED CHICKEN LEGS

Baked Chicken Legs image

Tender, juicy chicken legs that are tossed in seasonings and baked until they have a crispy skin!

Provided by Julie Evink

Categories Dinner

Time 50m

Number Of Ingredients 8

Ingredients

8 chicken drumsticks (about 2 lb)
2 Tbsp olive oil
1 tsp sea salt
½ tsp ground black pepper
1 tsp garlic powder
1 ½ tsp smoked paprika
¼ tsp chili powder
1 tsp onion powder

Steps:

Preheat the oven to 425 degree F.
Line a baking sheet with aluminum foil and lightly spray with non-stick cooking oil. Set aside.
Remove drumsticks from packaging. Pat them dry with paper towels. Place into a bowl or resealable plastic bag. Add oil oil and toss to coat.
In a small bowl combine seasonings. Add to bowl/bag and toss until chicken is coated.
Place drumsticks on the baking sheet. Place in a preheated oven and bake for 40-45 minutes or until the internal temperature is 165 degrees or higher.

Nutrition Facts : Calories 310 kcal, Carbohydrate 2 g, Protein 27 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 139 mg, Sodium 743 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BROWN SUGAR GLAZED CHICKEN

Brown Sugar Glazed Chicken image

In this recipe, I used chicken breasts, but you can also use other cuts of chicken meat. For example, you can use chicken tights and make yourself brown sugar glazed chicken tights.

Provided by Laura from Julie's Cafe Bakery

Categories Main Course

Time 1h

Number Of Ingredients 9

Ingredients

2 pieces Chicken Breasts
1/2 cup Brown Sugar
1,5 cup Chicken Broth
3 cloves Garlic
1 tbsp Flour
1/4 cup Low-Sodium Soy Sauce
1 tsp Smoked Paprika
Salt, pepper, Cayenne pepper to taste.
Olive oil for baking chicken breasts and sautéing the garlic.

Steps:

Season the chicken breasts using salt, pepper, Cayenne pepper and smoked paprika. Do this preferably the day before, but it will be good even if you do it right before baking.
Bake for two minutes each side of the chicken breast and leave it aside.
Saute for a few minutes grated garlic in the same oil where you were baking the chicken breasts.
In one bowl, mix half of the chicken broth and soy sauce.
In another bowl, mix the rest of the chicken broth with flour.
Chicken broth and soy sauce mixture pour over garlic and wait until it's warm. Now add brown sugar.
When it starts to boil, add flour and broth mixture and cook for a few minutes while constantly stirring. It should thicken a little bit.
After a few minutes of cooking, turn off the heat and pour the mixture over the chicken breasts. Place inside some vegetables if you want.
Bake the dish like that at 400 °F for 35 minutes.
When it's done, wait for a few minutes before serving and slicing it. This way, you will make sure that chicken breasts will stay juicy.

Nutrition Facts : Calories 647 kcal, ServingSize 1 serving

JULIE'S BAKED CHICKEN KORMA & RICE

Julie's Baked Chicken Korma & Rice image

This is the recipe I came up with to make chicken korma to take to a potluck, based on the excellent korma recipe my husband uses. I wanted to make it in a casserole form that would be easy to just mix together and bake then take in the same pan to the potluck. The folks at the gathering loved it, so I think it came out pretty darn well. :)

Provided by Julesong

Categories Curries

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 17

Ingredients

3 cups cubed skinless chicken breasts or 3 cups skinless chicken thighs
2 cups uncooked white rice
1 cup chopped onion
1 cup sliced mushrooms (optional)
1 tablespoon butter
1 tablespoon olive oil
4 tablespoons smooth cashew butter, warmed in microwave to soften
1 cup half-and-half
1 (13 1/2 ounce) can coconut milk or 1 1/2 cups plain yogurt
2 (14 1/4 ounce) cans chicken broth or 30 ounces homemade chicken broth
1/8 teaspoon cayenne, to taste
3 teaspoons turmeric
1 teaspoon cinnamon (Ceylon preferred)
1/2 teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoons ground cumin
3 teaspoons ground cardamom

Steps:

Preheat oven to 375 degrees F.
In a large saucepan sauté the chopped onion and sliced mushrooms (if using) in butter and olive oil until onions are opaque.
Add spices and the remaining sauce ingredients except for one of the cans of broth (or half of your homemade); simmer for 5 minutes.
Turn off heat and add cubed chicken; stir.
Put uncooked rice in the bottom a large lightly-oiled lasagne pan and carefully pour the chicken/sauce mixture over (the pan will be pretty darn full).
(You can also just mix the rice into the sauce and pour into the pan, but if you do so make sure you evenly distribute the rice on the bottom of the pan.) Bake in 375 degree oven for 30 minutes, add the remaining can of chicken broth into the pan and stir well, then bake for an additional 30 minutes until rice is cooked through.
Makes about 10-12 potluck servings.

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