Lebanese Chicken



Serving: 4 - 6



1 cup plain yogurt

2 teaspoons brown sugar

4 garlic cloves, crushed

3 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 cup chopped Italian parsley

1/4 cup lemon juice

1 (4-pound) whole chicken, cut into 10 serving pieces

Vegetable oil spray



Put the yogurt, brown sugar, garlic, cumin, coriander,

chopped parsley and lemon juice in a large nonmetallic

bowl and mix them together. Add the chicken pieces to

the marinade and turn them so that they are completely

coated, then cover and refrigerate for at least 2

hours or overnight.



Lightly spray the barbecue plates with oil, then

preheat the barbecue to medium heat.



Take the chicken pieces out of the marinade and season

them with salt and pepper. Cook the chicken pieces on

the flat plate, turning them frequently, for 20-30

minutes or until they are cooked through. If you have

a barbecue with a lid, cover the barbecue while the

chicken is cooking. This way, the breast pieces will

take only 15 minutes to cook, while the pieces on the

bone will take about 10 minutes longer.

ISRAELI COFFEE CHICKEN



1 lg Broiler-fryer chicken, cut-up

3/4 c Coffee

1/3 c Ketchup

3 tbs Soy sauce

2 tbs Lemon juice

2 tbs Wine vinegar

1 tbs Olive oil

2 tbs Brown sugar



Mix liquids and sugar, bring to a boil. Reduce heat and simmer 5-10 minutes to reduce. Pour over chicken in shallow baking dish and bake at 350 degrees uncovered for 1 hour. Baste.

Chicken Scarpariello



1 (2-1/2 to 3 lb.) chicken, cut into 8 pieces (discard backbone and tail)

1 cups all purpose flour

Salt & Pepper

1 tsp. oregano

4 TB extra virgin olive oil

3 cloves garlic, peeled and sliced

1/2 cup chopped onions

1 sprig fresh rosemary

1 cup chicken broth

1/2 cup white wine

Juice from 1 lemon

3 TB softened butter

1 TB flour

1/4 cup chopped, fresh parsley



Preheat the oven to 400º F.



Mix together the flour and oregano, and season with salt and pepper. Rinse

and dry the chicken

pieces, and then dredge them lightly in the seasoned flour mixture.



In a heavy, ovenproof skillet, large enough to hold all of the chicken

pieces, heat the olive oil, and

then brown the chicken well on all sides over medium heat. Be careful not to

burn the oil by using too

hot of heat. Once all of the pieces are well browned, remove them to a plate.



Pour out the left over oil in the pan, leaving just a tablespoon or two with

the browned bits at the bottom.

Add the onion and saute until soft, and then add the garlic. As soon as the

garlic begins to sizzle,

add the wine, and stir the browned bits at the bottom while you reduce the

wine by half over medium high

heat. Add the chicken broth and bring to a boil. Break up the rosemary into

pieces, and add it to the sauce.



Return the chicken pieces to the skillet, and spoon the sauce over top.



Bake the chicken until done, about 20 minutes.



Remove the chicken to a warmed platter, and bring the remaining sauce to a

boil. Add the lemon

juice and season with salt and pepper. Mix the tablespoon of flour with 1

tablespoon of softened butter.

Add the remaining butter to the sauce in the skillet, and mix well. Remove

the rosemary pieces from the

sauce. If the sauce is thin, stir in a little of the flour and butter

mixture, whisking continuously to

prevent lumps. Once the sauce has thickened, add the chopped parsley, and

pour the sauce over the

chicken on the platter. Serve immediately.



Serves: 4

Chicken Skillet Supper



1-1/2 tsp. salt (optional)

1/2 tsp. pepper

1/2 tsp. ground paprika

1/4 tsp. garlic powder

1 lb. large frying chickens, cut into serving pieces

2 tsp. vegetable oil

2 Tbs. water

1 onion, chopped

2 potatoes, peeled and cut into French-fry style strips

1 Tbs. slivered almonds

1/2 lb. tomato sauce

1 cup chicken stock

1 tsp. sugar

10 ounces frozen French cut green beans, or mixed vegetables

4 whole wheat dinner rolls



Combine first 4 ingredients and rub over chicken. Heat oil in a heavy

nonstick skillet over medium high heat. Cook chicken, skin side down

4-5 minutes, or until browned. Add water, cover pan and simmer 30

minutes, turning chicken every 10 minutes. Transfer chicken to a

platter and set aside. Add onion and potato, increase heat to medium

high and sauté 3 minutes. Stir in next 4 ingredients and bring to a

boil, stirring frequently. Stir in beans and chicken. Cover and

simmer over medium heat about 10 minutes or until beans are tender.

Serve with rolls.

ROAST CHICKEN BASQUAISE



For 4 servings you will need:



1 frying chicken, 3 1/2 lb.

Salt and pepper

1/4 c. butter, room temperature

2 c. chicken stock

2 tsp. dried tarragon leaves

1 tsp. cornstarch

1 green bell pepper, sliced

1 red bell pepper, sliced

2 tsp. olive or vegetable oil

1/2 c. (10 to 12 small) whole onions, peeled

1 tbsp. chopped parsley



TIPS: If you wish, you may bake chicken at 300 degrees for about 2

hours while you leave the house or do errands. Finish just before

serving.

GOOD SERVED WITH: Stuffed tomatoes, cooked noodles; sparkling rose'

wine, if you like.

Apple and Thyme Roast Chicken

 

1 chicken (3 1/2 pounds)

2 sprigs + 1 T. chopped fresh thyme

Honey Barbecued Chicken



2 broiler/fryer chickens (3 lb. ea.), cut up, discard backbone and tail

1/2 tsp. salt

1/2 tsp. ground black pepper

2 large onions, chopped

2 cans (8 oz. ea.) tomato sauce

1/2 cup cider vinegar

1/2 cup honey

1/4 cup Worcestershire sauce

2 tsp. paprika

1/2 tsp. Tabasco hot pepper sauce



Place chicken skin side down in an ungreased 9" x 13" baking dish/pan.

Sprinkle with

salt and pepper. Combine the remaining ingredients; pour over chicken.



Bake, uncovered, at 375° F., for 30 minutes. Turn chicken and bake 20

minutes longer

or until chicken juices run clear, basting occasionally.



Yield: 8 servings.

Roasted Rosemary Chicken



1/2 cup + 4 TB extra virgin olive oil, divided

16 pearl onions, peeled and trimmed

5 carrots, peeled and cut into 2" pieces

4 celery ribs, cut into 2" pieces

3 cloves of garlic, separated and peeled

1-3/4 tsp. salt, divided

3/4 tsp. ground black pepper, divided

1 (4 to 5 lb.) chicken, rinsed and patted dry

1 TB + 2 tsp. lemon zest

1 TB fresh parsley, chopped

1 TB fresh rosemary, chopped

1/2 tsp. dried thyme

1/3 cup Chardonnay wine

1 cup chicken stock



Preheat oven to 450º F.



Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium

high heat. Add the

onions, carrots, celery, garlic cloves, 3/4 teaspoon salt, and 1/4 teaspoon

pepper, and cook,

stirring occasionally, for 10 minutes.



When the vegetables are caramelized, spoon them along the sides of a large

roasting pan and

set it aside.



Reduce the burner heat slightly and allow the pan to cool a bit. Add 2

tablespoons oil to pan and

return the pan to medium high heat.



Season the prepared chicken with the remaining salt and pepper, and brown it

in the hot oil.

Transfer the chicken to the center of the roasting pan, carefully cut 1"

slits into the skin, and pour

the pan juices on top of the chicken. Very carefully pull open the slits in

the skin and rub the lemon

zest, parsley, rosemary, and thyme under the skin.



Add the wine to the skillet and deglaze, scraping up any browned bits from

the pan. After the wine

has simmered for 30 seconds, add the chicken stock and heat through. Pour the

wine sauce over

the chicken.



Cover the roasting pan with a lid or tightly sealed foil and roast in the

preheated oven for 60-70 minutes,

until the chicken tests 170º F., when a thermometer is inserted in the thigh.



Allow the chicken to stand at room temperature in the pan for 10 minutes

before carving.

DEVILED CHICKEN

 

INGREDIENTS:

 

1 WHOLE CHICKEN,CUT INTO PIECES

1/2 CUP MELTED BUTTER,DIVIDED

1T PAPRIKA

1t SALT

1 1/2t DRY MUSTARD

1/2t CHILI POWDER

1 PINCH CAYENNE

1/4C WATER

 

PREHEAT OVEN TO 350.

DIP CHICKEN INTO 1/4 CUP BUTTER AND PLACE IN 9X13 BAKING DISH.

BAKE 30 MINUTES.

IN MEDIUM BOWL,COMBINE SEASONINGS 1/4 CUP BUTTER AND WATER.

MIX AND POUR OVER CHICKEN AND BAKE ANOTHER 30 MINUTES.

Chicken with Almonds

Ingredients

• 1/4 cup butter
• 1 fryer, cut in pieces
• 1 clove garlic (crushed)
• 2 Tbsp. chopped onion
• 1 Tbsp. tomato paste (or ketchup)
• 2 Tbsp. flour
• 1 1/2 cups chicken stock (or 5 bouillon cubes and 1/2 cup water)
• slivered almonds (1 or 2 packages)
• salt and pepper
• 1 Tbsp. tarragon
• 3/4 cup sour cream
• 1 Tbsp. Parmesan cheese (or more)

Directions

Brown chicken in butter, remove and keep hot. To pan, add garlic and onion and cook three minutes. Add tomato paste and flour, stir until smooth. Stir in chicken stock. Bring to a boil. Return chicken to pan. Add almonds, salt, pepper and tarragon. Cover and simmer slowly 45 minutes or more. Transfer chicken to shallow casserole, stir sour cream into sauce in pan and heat thoroughly. Do not boil. Pour sauce over chicken, sprinkle with grated cheese. Brown lightly under preheated broiler. Serve with rice.