SICILIAN LEMON CHICKEN WITH RAISIN-TOMATO SAUCE
Seared lemon chicken breasts are complimented with a sweet and tangy sauce and served over angel hair pasta. A garnish of lemon zest, shaved Parmesan cheese, and a basil sprig lends this dish a professional look.
Provided by Juenessa
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak the raisins in warm water until they plump, about 10 minutes.
- Drain and set aside.
- Heat 3 tablespoons of olive oil in a saucepan over medium-high heat.
- Stir in the onion, garlic, pine nuts, and olives.
- Season with bay leaves, oregano, and cayenne.
- Cook until the onions have softened and begun to turn golden, about 5 minutes.
- Stir in the tomatoes and season with salt and pepper; cook for 5 more minutes.
- Add the raisins, balsamic vinegar, and sugar; cook, stirring occasionally until thickened, about 5 more minutes.
- Remove the bay leaves, and stir in the julienned basil. Cover and keep warm.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
- While the skillet is heating, toss the chicken with the lemon juice to coat (the lemon zest will be used later).
- Cook the chicken on both sides until golden brown and the juices run clear, about 15 minutes.
- Transfer to a warm plate, and allow to rest for about five minutes.
- To serve, slice each chicken breast against the grain into thin slices.
- Divide the pasta into four wide, shallow bowls.
- Fan the chicken slices out over top of the pasta, and spoon the tomato sauce over them.
- Sprinkle with lemon zest, Parmesan cheese, and a sprig of basil to garnish.
Nutrition Facts : Calories 922.1, Fat 22.8, SaturatedFat 4.2, Cholesterol 104.2, Sodium 484.2, Carbohydrate 120.3, Fiber 7.1, Sugar 24.8, Protein 59.4
THE BEST TOMATO SAUCE
There are about as many versions of tomato sauce as there are cooks in the world. The Italian-American heritage of one of our test-kitchen team members informed the development of this recipe, leading us to a version of her family's favorite tomato sauce. A variety of canned tomatoes adds richness. A long simmer helps the flavors meld and results in a sauce that is perfect on pasta or nestled around chicken cutlets or meatballs.
Provided by Food Network Kitchen
Categories condiment
Time 1h50m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Combine the olive oil and garlic cloves in a large saucepan over medium-low heat and cook, stirring occasionally, until the garlic is soft and golden brown, about 6 minutes (do not let the garlic burn). Once the cloves are nicely browned remove them from the pot with a slotted spoon and set aside.
- Add the onion to the garlic-infused oil and cook until translucent, about 5 minutes. Crush the can of San Marzano tomatoes into the pot with your hands, then fill the can with water and pour it into the sauce. Stir in the crushed tomatoes, tomato sauce, tomato paste, granulated garlic, onion powder and crushed red pepper flakes. Season with salt and pepper.
- Finely chop the reserved browned garlic cloves and add to the sauce.
- Stir in the Parmesan rind, if using, and the basil sprig. Bring the sauce to a simmer and cook, stirring occasionally, until it has deepened in color and reduced slightly, about 1 hour 30 minutes (if the sauce begins to scorch, lower the heat). Season to taste with salt and pepper. Discard the Parmesan rind and basil before serving.
TOMATO RAISIN SAUCE
I found this recipe in the "Arizona Republic" newspaper. Cooking time is the amount of time is the amount of time it takes to process the ingredients
Provided by James Craig
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whirl ingredients in a food processor or blender, making sure the raisins are chopped.
Nutrition Facts : Calories 74.4, Fat 0.1, Sodium 110.3, Carbohydrate 19.2, Fiber 1, Sugar 14.9, Protein 0.8
TOMATO SAUCE
You'll never buy ready-made jars of pasta sauce again after trying this simple, easy blend with garlic and oregano
Provided by Good Food team
Categories Condiment, Dinner
Time 35m
Yield Makes enough to feed a family of 5, when stirred through pasta or spooned over chicken or fish
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
- Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.
Nutrition Facts : Calories 58 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
TOMATO SAUCE WITH PINE NUTS, CAPERS, OLIVES AND RAISINS
This sauce (adapted from a recipe by Nick Kindelsperger at Serious Eats http://bit.ly/oNz3EI ) is reminiscent of puttanesca, but with the sweet and nutty addition of raisins and pignoli.
Provided by DrGaellon
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain tomatoes into a measuring cup. Reserve 1/4 cup of packing juice. Roughly chop tomatoes and set aside.
- In a medium saucepan, heat olive oil over low heat until shimmering. Add garlic and cook gently until soft but not brown. Add tomatoes, raise heat to medium, and cook tomatoes until they are soft and broken down, about 15 minutes. Add a little reserved juice if necessary, but keep the sauce very thick.
- Meanwhile, toast pine nuts in a small dry skillet over medium heat until golden, stirring (or shaking and tossing) often. Stir into the sauce along with the raisins, olive, and capers. Season sauce to taste and serve with fish or tossed with pasta.
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MOROCCAN LAMB MEATBALLS (IN A SWEET TOMATO SAUCE)
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5/5 (30)Total Time 40 minsCategory DinnerCalories 477 per serving
- In a large mixing bowl, mix together half the diced yellow onion, the breadcrumbs (1/3 cup), milk (1/4 cup), egg, 1 teaspoon kosher salt (see notes), and 1 tablespoon of the ras el hanout.
- Add the ground lamb to the bowl and mix until everything is just combined (try not to over mix- using your hands is a good way to combine everything but you can use a spoon if you prefer).
- Heat the olive oil (2 tablespoons) in a 12" skillet over medium-high heat. Roll the lamb mixture into 1-inch balls (I like using a cookie scoop to measure them equally into my hands, then give them a gentle roll) and place directly in the skillet. When all the meatballs have been added, sear for 1 more minute undisturbed. Flip to the other side (starting with the meatballs that were added to the skillet first) and allow to sear for 2 more minutes. Remove to a plate.
- Add the other half of the diced onions to the skillet and sauté until softened and starting to brown (about 3 minutes- there should be plenty of oil and fat left in the skillet but if it's dry you can add some more olive oil). Turn down the heat to medium and add the minced garlic (2 cloves) and the other 1 tablespoon of ras el hanout and sauté for 30 seconds to 1 minute longer, until spices and garlic are fragrant. Add the canned diced tomatoes (15 oz.), the chicken broth (1 cup), and the raisins (1/4 cup), stir together, and bring to a gentle simmer.
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