TAHITIAN CHICKEN
Baked Chicken pieces combine with pineapple and orange soy sauce... a delicious taste of the islands!
Provided by boldlyreal
Categories Whole Chicken
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Arrange chicken in a single layer in ungreased 13"x9" baken pan or dutch oven, sprinkle with salt and pepper; set aside.
- Combine soy sauce,ginger, onion, garlic, brown sugar, reserved pineapple juice, and orange juice; pour over chicken. Cover and refrigerate 1 hour or overnight.
- Preheat oven to 350. Turn chicken and bake covered for 30 minutes. Uncover, and bake 20 to 25 minutes more, until golden or juices run clear or thigh pieces cook to 160 with meat thermometer.
- Remove chicken to a platter and keep warm.
- Skim fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thick and bubbly. Add pineapple and oranges and warm through; pour sauce and fruit over chicken. Serve with cooked rice or ramen noodles.
Nutrition Facts : Calories 442.8, Fat 17.5, SaturatedFat 5, Cholesterol 85, Sodium 621.9, Carbohydrate 45.4, Fiber 1.5, Sugar 15.5, Protein 24.9
TAHITIAN CHICKEN CASSEROLE
Make and share this Tahitian Chicken Casserole recipe from Food.com.
Provided by ElaineAnn
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dredge chicken pieces in flour and brown in shortening.
- Spread rice in the bottom of a roasting pan and arrange chicken pieces on top.
- Combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan.
- Heat until butter is melted and all ingredients combined.
- Pour over chicken. Cover tightly with foil and bake at 350° for 45 minutes.
- Uncover and bake another 15 minutes.
Nutrition Facts : Calories 322.3, Fat 17.6, SaturatedFat 11, Cholesterol 45.8, Sodium 409.6, Carbohydrate 38.5, Fiber 0.9, Sugar 14.2, Protein 3.5
THAI CHICKEN CASSEROLE
When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. -Sandra Dombek, Camillus, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.
Nutrition Facts : Calories 578 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 784mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.
TAHINI CHICKEN
The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.
Provided by Elaine Geiger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g
THAI CHICKEN SATAY CASSEROLE
This is a delicious spicy recipe I found in South Africa Quick & Easy. My family loves it! I use fresh coriander (cilantro). Also, we enjoy spicy food so I throw in an extra Tbs of chilli. Yummy!!
Provided by LauraMac
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard chicken bones and skin and place chicken in a casserole. Peel and roughly chop onion and garlic and place in a food processor or blender with chilli, peanuts, salt, pepper and coriander. Whiz to a paste. Heat oil in a frying pan and fry the onion paste for 2-3 minutes until the mixture smells fragrant. Add coconut cream, bring to a boil and pour over the chicken. Cover and bake at 180ºC (350ºF) for about 50 minutes until chicken is cooked.
- Serve with rice.
Nutrition Facts : Calories 750.2, Fat 59.4, SaturatedFat 22.3, Cholesterol 157.9, Sodium 993, Carbohydrate 15.9, Fiber 4.5, Sugar 7, Protein 41.6
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- Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside.
- Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
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