Roasted Apple Curried Chicken With Rice Recipes

SPICED CHICKEN AND RICE WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F. Drizzle 1 tablespoon of the olive oil in the bottom of a 9x13 baking dish.
• Mix the chicken thighs (take skin off if not already off) in a large bowl with the remaining 2 tablespoons olive oil, 1.5 teaspoons of the kosher salt, 1/4 teaspoon black pepper, the cumin (1 teaspoon), and the cinnamon (1 teaspoon) until well coated. Set aside.
• Add the basmati rice (1.5 cups), the diced onion, the diced apple, the raisins (1/2 cup), the slivered almonds (1/2 cup), and the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon black pepper to the prepared baking dish. Stir to coat in the oil.
• Pour the chicken stock on top of the rice mixture. Place the chicken thighs on top.
• Cover dish with aluminum foil. Bake at 350 degrees for 40-50 minutes, until chicken is starting to cook and liquid underneath is bubbling. Remove foil; bake for another 20 minutes, or until chicken is completely cooked (you can check that it's 165 degrees with a meat thermometer if you wish).
• Remove the chicken thighs and place on a plate. Stir the rice mixture to fluff up a bit and distribute all the juices.
• Serve.

APPLE CHICKEN AND RICE

Steps:

• In a large skillet, cook chicken in 1 tablespoon butter until juices run clear; remove and keep warm. Set seasoning packet from rice mix aside. In the same skillet, saute rice mix in remaining butter for 5 minutes or until golden brown., Add the water, broth, apple juice, apple, mushrooms, onion, cranberries and contents of rice seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender, stirring occasionally. Return chicken to the pan; heat through.

CHICKEN AND APPLE CURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
• Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

CHICKEN WITH APPLE AND RICE

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Add chicken and cook, 2 minutes per side. Remove and set aside.
• Heat remaining butter over medium heat in the same skillet. Saute rice from rice mix in the hot butter until golden brown, 5 to 7 minutes. Stir in water, apple juice, apple, onion, raisins, and seasoning packet from rice mix slowly. Bring to a boil. Place chicken over rice. Reduce heat to low, cover, and let simmer until chicken breasts are no longer pink in the centers and rice is tender, 15 to 20 minutes. Let stand for 5 minutes before serving.

ROASTED RED CURRY CHICKEN WITH APPLE JUS

Steps:

• Make chicken:
• Position rack in center of oven and preheat to 350°F. Mix oil and curry paste in small bowl. Rinse chickens; pat dry. Sprinkle inside and out with salt and pepper. Place apple, garlic, cilantro and mint in cavities of chickens, dividing equally. Rub curry mixture over chickens. Tie legs together.
• Place chickens in large roasting pan. Roast until meat thermometer inserted into thickest part of thigh registers 175°F, basting occasionally, about 1 hour 15 minutes. Transfer chickens to platter. Tent with foil.
• Prepare jus:
• Shake mustard seeds in medium skillet over low heat until color darkens and seeds begin to pop, about 2 minutes. Transfer mustard seeds to medium bowl.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add shallots, thyme and brown sugar to skillet and sauté until shallots are translucent, about 3 minutes. Add chicken stock, apple juice, wine and cinnamon sticks. Boil until mixture is reduced to 1 cup, about 20 minutes. Strain into medium saucepan. Bring jus to simmer. Add apple cider vinegar, toasted mustard seeds and remaining 4 tablespoons butter and whisk just until butter melts. Season with salt and pepper. Serve jus with chickens.

ROAST CHICKEN & SPICED RICE

Steps:

• Heat the oven to 220C/200C fan/ gas 6. Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube and stir in along with half the curry paste and the butter or oil. Pour the mixture into a large baking dish or roasting tin (ours was 25 x 35cm and 5cm deep), and tip in the rice and cinnamon stick. Season and stir well.
• Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste and some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil and bake for 30 mins.
• Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, and fry the onion for 10-15 mins, or until soft and caramelised.
• Uncover the chicken and rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds and bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed and the rice is cooked through and crisp at the edges. Meanwhile, cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander and fried onions over the chicken and rice, spoon a few dollops of chutney over the dish, and serve with the green beans.

APPLE CHICKEN CURRY

Steps:

• Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides; remove from pan., Add red pepper and onion to skillet; cook and stir 5 minutes. Stir in curry powder and garlic; cook 1 minute longer. Stir in apples, peas, coconut milk and remaining salt., Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°. Serve with rice.

ROASTED APPLE CURRIED CHICKEN WITH RICE

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
• Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.