LEMON-HOISIN GLAZED CHICKEN
Lemon-hoisin Glazed Chicken With Foster Farms Chicken Thighs, Salt, Ginger Root, Garlic, Peanut Oil, Green Onions, Jasmine Rice, Low Sodium Chicken Broth, Lemon Juice, Dried Cherries, Toasted Sesame Oil, Rice Wine Vinegar, Hoisin Sauce, Honey, Lemon, Red Pepper Flakes, Black Sesame Seeds, Fresh Aspa
Provided by Foster Farms
Categories Main Dishes
Time 40m
Number Of Ingredients 20
Steps:
- Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside.
- In medium saucepan over medium heat, warm one tablespoon peanut oil. Stir in onion whites, remaining garlic, and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside.
- In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
- In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.
- In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
- To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.
Nutrition Facts : Calories 840 calories, Carbohydrate 58 grams, Cholesterol 195 milligrams, Fat 46 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 1270 milligrams, Sugar 9 grams
LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS
Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring
Provided by Shivi Ramoutar
Categories Dinner
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
- Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
- Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.
Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium
WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR
Let the asparagus shine in this spin on a caesar salad. It's made with roast chicken, crunchy croutons, a rich and creamy dressing, and shaved parmesan
Provided by Esther Clark
Categories Dinner, Lunch
Time 2h
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
- Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
- Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
- Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
- Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.
Nutrition Facts : Calories 711 calories, Fat 54 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS/CHERRY RICE
First place winner of the Third Annual Foster Farms Fresh Chicken Cooking Contest. "Lemon-Hoisin Glazed Chicken on Roasted Asparagus and Cherry Sesame Rice"
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Mix chicken, one teaspoon salt, ginger, and half of the garlic; set aside.
- In medium saucepan over medium heat, warm one tablespoon peanut or vegetable oil. Stir in green onion whites, remaining garlic and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries or craisins, sesame oil and remaining green onions. Set aside.
- In large frying pan over medium high heat, warm one tablespoon peanut or vegetable oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside.
- In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm.
- In second large frying pan, warm remaining peanut oil over high heat. Add asparagus, remaining honey, red pepper and remaining salt. Cook, stirring frequently, for 2-4 minutes, or until asparagus is tender.
- To serve, plate rice on serving platter. Top with half of the cilantro, almonds, and roasted asparagus, Top with chicken pieces. Sprinkle with remaining cilantro and lemon zest.
ASPARAGUS AND LEMON CHICKEN WITH RICE
Steps:
- In a large non-stick skillet heat the oil over medium high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5 minutes. Stir in the garlic and red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and 1/2 cup liquid and bring to a simmer. Cover and cook for 3 minutes. Serve immediately over hot rice.
HOISIN-GLAZED ROAST CHICKEN
Hoisin sauce is a popular Chinese condiment made from fermented soybean paste and seasonings such as garlic, chile peppers and sesame. Here, it's combined with other pantry staples like soy sauce, rice wine and Sichuan peppercorns and used to marinate and then baste roast chicken, dialing up the savory richness of the meat and infusing it with a wonderfully sweet yet salty flavor.
Provided by Food Network Kitchen
Time 1h15m
Yield 6-8
Number Of Ingredients 11
Steps:
- Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
- Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
- Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
- Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
LEMON-HOISIN GLAZED CHICKEN ON ROASTED ASPARAGUS AND CHERRY SESAME RICE
Yield 4-6 people
Number Of Ingredients 20
Steps:
- Mix chicken, one teaspoon salt, ginger, and half of the garlic. Set aside. In medium saucepan over medium heat, warm one tablespoon peanut oil. Stir in onion whites, remaining garlic, and jasmine rice. Cook, stirring frequently, for 8 minutes or until beginning to toast. Add broth, half of the lemon juice and one teaspoon salt; bring to a boil. Cover, reduce heat to low, and cook 15 minutes. Uncover, fluff with fork, stir in dried cherries, sesame oil, and remaining green onions. Set aside. In large frying pan over medium high heat, warm one tablespoon peanut oil. Add chicken and cook, stirring frequently, for 6 minutes or until no longer pink on the outside. In small bowl, stir together vinegar, Hoisin, one tablespoon honey, remaining lemon juice, half of the lemon zest and 1/4-teaspoon red pepper flakes. Add sauce to chicken in pan and continue cooking for 10 additional minutes on medium. Raise heat to high and cook for 2-4 minutes until sauce on chicken is dark and has thickened. Sprinkle chicken with black sesame seeds. Remove pan from heat, set aside and keep warm. In second large frying pan, warm remaining peanut oil over high heat.
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