Mogambo Baked Chicken Recipes

SIMPLE BAKED CHICKEN BREASTS

Steps:

• Preheat convection oven to 400 degrees F (200 degrees C).
• Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
• Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

MOGAMBO! (BAKED CHICKEN)

Steps:

• Rinse the hens and place in a large non-metallic bowl. You can also trim away any excess skin/fat that you wish but leave skin on the breast and legs.
• Mix the marinade with a blender, (I use a kitchen aide on setting number 2), including the following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water, triple sec, lemon juice, italian spices, garlic clove and pimentos with juice. Allow the mix to blend for 20 minutes. If a film forms on top, don't worry about it -- this is normal.
• Pour the marinade over the hens and cover with cling wrap. Allow the hens to marinate in the refrigerator for 3-4 hours.
• At the end of marinatiting time, place the hens, breast up, into a dutch oven or large oven-proof casserole dish. Pour the marinade over the hens (it should come about halfway up on the hens, depending on your cooking dish -- discard any extra marinade) and toss in a bay leaf. Finally, sprinkle the Old Bay seasoning on top of the hens.
• Place the covered dutch oven or casserole dish in a pre-heated 375 degree oven for 1 hour.
• At the end of an hour, lightly rub the breasts and legs with the butter and re-cover. Allow the hens to bake another 45 minutes at the same temperature.
• Discard the bay leaf and serve hot with either egg noodles or plain rice. Garnish with parsley sprigs and orange slices.
• NOTE: You could use a regular roasting chicken for this recipe -- just add 15 minutes to the baking time.
• Also, you can substitute honey for the sorghum molasses if you wish and, either Paul Prudhomme's Poultry Magic or regular poultry seasoning can be substituted for the Old Bay seasoning. There are recipes for italian spices on Recipe*Zaar if you can't find them at the store.

JUICY OVEN BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 400°F. Place the chicken breast on a lined baking sheet.
• Season the chicken breasts on all sides with oil, paprika, garlic parsley salt, and pepper.
• Bake for about 20 minutes or until chicken reaches 165°F on a thermometer.

THE BEST BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F.
• Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
• Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.

DRUNKEN CORNISH GAME HEN

Steps:

• Preheat oven to 400 degrees.
• Line a broiler pan with foil, open the Game bird package (Tyson sells them in packages of two, individually wrapped which is darned convenient, you can freeze the other one for next time) & find an empty beer or soda can (or you can go the cheap route & use a can of Bud which works just as well) and fill to the brim with Arrogant Bastard Ale, get the dark stuff, gives a lovely flavor, pop the top (if going the Bud route) & stick it up that randy little bird's butt. Seriously. If I can add a photo you'll see what I mean, I'll give it my best shot --.
• You can put the dry ingredients in a ziplock bag & shake the bird until good & coated or just sprinkle on once on the can. VERY IMPORTANT - IF YOU USE AN ALREADY IN THE CAN BEER, POP THE TOP, I'm pretty sure you don't want it to explode in your oven -- Place the bird atop the can (really give it a good shove, get it in there good & solid) place the whole shebang in the middle of the broiler pan & then place pan in the middle of your oven. Set the timer for 45 minutes & go have a beer or two while you wait. You could also use this time constructively by getting together some nice veggies to sautee as a side dish but if you're already into the beer you probably won't care either way --.
• Enjoy the heck out of this, make two so you can invite the neighbors over, make sure you open the oven so they can point & laugh and tell you what a freak you are, it adds to the fun!
• When you think the bird is done, usually in about 45 minutes (check the thigh joint to see if the juices run clear, smaller birds don't take as long as bigger ones, duh) remove the tray from the oven & ever so gently extract the can from the bird's behind (it will be very hot so be careful!). I usually slice the bird from stem to stern while still atop the can, makes extraction easier. Whatever you do DON'T SPILL THE BEER, especially if you're naked as it will leave a nasty burn, trust me on this one--.
• Anyway, enjoy the heck out of this recipe, it's simple and you'll really love the Game hen. To substitute a regular chicken use a tall beer can & roast for an hour or more -- .