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Chicken with Preserved Lemon and Asparagus Recipe

Chicken with Preserved Lemon and Asparagus Recipe


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The subtle flavors of coriander seed and preserved lemon give the chicken and asparagus a lighter spring touch and allow the vegetables a chance to shine.

Ingredients

  • One 3-4 pound chicken cut into parts
  • ½ teaspoon coriander seeds crushed with a mortar and pestle
  • Salt and freshly ground black pepper
  • Olive oil
  • ½ cup white wine
  • 1 preserved lemon, diced
  • 3 spring onions, sliced
  • 5 sprigs thyme
  • 20 ounces baby portobello or cremini mushrooms sliced (3-4 cups)
  • 1 ½ pounds asparagus trimmed and cut into 2-inch lengths

Directions

Preheat the oven to 400 degrees.

Set a large oven-safe frying pan over a medium-high heat. Cover the chicken pieces evenly with the coriander seed and then generously add salt and pepper. Add a splash of olive oil to the pan and place the chicken pieces skin side down. Brown on both sides, about 20 minutes total. Turn the chicken pieces skin side up and add the wine and lemon to the bottom of the pan. Then place the frying pan in the oven and cook until the chicken registers 165 degrees with a thermometer, about 15 minutes. Remove the chicken pieces to a plate and reserve the pan juices and lemon.

Once the chicken is in the oven, set another large frying pan over a medium heat. Add a splash of olive oil. Once it shimmers, add the onion and thyme. Cook until softened. Add the mushrooms. Simmer. Once the chicken is ready, pour the pan juices and lemon in with the onions and mushrooms. Add the asparagus and cover until the asparagus are cooked but still firm.

Serve the chicken on a platter with the vegetables and pan juices poured over top.


Asparagus and Chicken Stir Fry Recipe with Almond Butter Sauce

This EASY asparagus and chicken stir fry takes just 25 minutes (or less!) to make, making it a great weeknight dinner option. Simply top a bed of rice with this tender chicken stir fry with asparagus and then drizzle it all with my addicting almond butter sauce – it’s SO good! You’ll find that you have most of the 10 ingredients you need to make this chicken and asparagus stir fry recipe, most of them are pantry staples!

I’m thrilled to once-again partner with Michigan Asparagus to bring you this delicious recipe for chicken and asparagus stir fry that utilizes local, fresh, and seasonal asparagus, directly from Michigan that’s the best when it comes to flavor and quality. Michigan is the #1 producer of asparagus, grown by more than 100 family farmers and when it reaches your store, it’s just 1-4 days old instead of 10-20 days for imported asparagus. (I’ve found this to be very obvious!)

Last year I shared a recipe for asparagus tartines and they are another delicious way to enjoy Michigan Asparagus while it’s in season (through the end of June!).

Estimated reading time: 8 minutes


Skillet Garlic Herbed Chicken and Asparagus (Low Carb)


Here’s an easy, low-calorie, low-carb chicken dish and it’s wonderful tasting! Enjoy this one-pan meal in about 30 minutes. The chicken thighs are perfectly cooked, tender, and juicy. The fresh asparagus works really with them. Each serving has just 204 calories, 12 grams of fat, and 4 Blue WW Freestyle SmartPoints, and 4 Green .


Prep Time: 10 minutes

1 pound asparagus, ends trimmed and sliced into 3 inch pieces

4 chicken thighs, boneless skinless (

Salt and pepper, to taste (I used Trader Joe’s Garlic salt instead of salt), see shopping tips

2 tablespoons reduced-fat butter or Smart Balance Light, divided

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon minced garlic

1½ teaspoons dried Italian seasonings

Salt and pepper to taste, (I used Trader Joe’s Garlic salt instead of salt)

1. Add asparagus pieces to a microwave-safe bowl or plate. Cook for 3-4 minutes to soften a bit. I like to soften the asparagus briefly in the microwave so it becomes very tender once cooked with the chicken.

2. Season chicken with salt and pepper on both sides. Melt 1 tablespoon butter and 1 tablespoon olive oil together in a large, nonstick pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute until the garlic is fragrant. Reduce heat to medium, add chicken to pan, and cook for 5 minutes, then flip and cook another 5-7 minutes. (Chicken should be almost done but not completely through by this point)

3. Move the chicken thighs over to the sides and add the remaining 1 tablespoon butter and 1 teaspoon olive oil to the middle of the pan. When the butter is melted, add softened asparagus. Season asparagus with salt or garlic salt and pepper, to taste. Squeeze the juice of ½ lemon all over the top. Continue to cook asparagus, rotating throughout, for 4-6 minutes until very tender and chicken is completely cooked through.

4. Remove chicken and asparagus to a serving plate. Scrape the bottom and sides of the pan and drizzle the liquid over the chicken.

5. Any leftovers freeze great.

Makes 4 servings. Each 1 chicken thigh with asparagus.


Shopping Tips

Trader Joe’s Garlic Salt is my all-time favorite salt. It’s not like any other garlic salt which is usually very salty. This has more of a seasoned garlic flavor without being too salty. It’s wonderful to use in the dish and fabulous over roasted or steamed veggies, eggs, popcorn, and such. The possibilities are endless!


WW Freestyle SmartPoints 4- Blue
WW SmartPoints 4– Green
WW Points Plus 6


Roast Chicken with Preserved Lemon

Ingredients

  • 70g unsalted butter, softened
  • 3 tbsp thyme leaves
  • 3 garlic cloves, peeled and crushed
  • 1 (2 1/2 tsp) small preserved lemon, flesh and skin roughly chopped
  • Finely grated zest ( 1 tsp) of 1 lemon, plus 1 ½ tbsp juice, to drizzle
  • Flaky sea salt and black pepper
  • 1.5kg/ 3 1/2 lb free-range chicken
  • PRESERVED LEMONS:
  • 6 unwaxed lemon
  • 6 tbsp coarse sea salt
  • 2 rosemary sprigs
  • 1 large red chile
  • juice of 6 lemon
  • olive oil

Instructions

Heat the oven to 400°F. Put the butter, thyme, garlic, preserved lemon, lemon zest, half a teaspoon of salt and a good grind of pepper in a food processor. Blitz, then set aside while you tackle the bird.

With the chicken’s legs pointing towards you, use your hands to loosen the skin from the breasts. Spread most of the butter mixture evenly over the breasts, under the skin, then smear the remaining butter over the legs. Put the chicken in a medium-sized, high-sided baking tray, drizzle with the lemon juice and sprinkle with a teaspoon of salt and plenty of pepper.

Roast for about 70 minutes, basting every 15 minutes or so, until the skin is golden-brown and crisp, and the juices run clear (stick the tip of a sharp knife into the thickest part of the thigh to check if the juices are still a little pink, just give the bird five to 10 minutes more cooking).

Remove from the oven, leave to rest for 10 minutes, then carve and serve.

TO MAKE PRESERVED LEMON: (the same for limes)

Get a jar large enough to accomodate all the lemons snuggly. To sterilize it, fill it with boiling water, leave for a minutes, and then empty it. Allow it to dry out naturally without wiping it so it remains sterilized.

Wash the lemons and cut a deep cross all the way from the top to with 3/4 inch / 2 cm before the base. Stuff each lemon with 1 tablespoon of the salt and place it in the jar. Push the lemons in tightly so they are squeezed together snuggly. Seal the jar and leave it in a cool spot for at least a week.

After the initial period, remove the lid and press the lemons as hard as you can to squeeze out most of the juice. Add the rosemary, chile and lemon juice and cover with a thin layer of olive oil. Seal the jar and leave in a cool place for at least 4 weeks. The longer you leave them, the better the flavor.


What are preserved lemons?

Preserved lemons are exactly as their moniker suggests – lemons that have been preserved in salt. And once they hang out in the lemony salty liquid for about a month, they take on a whole new character. The peel becomes pleasantly edible, retaining all the best lemon qualities and casting off the bitter ones. Read this preserved lemon post to learn more about how to make this savory kitchen condiment and how to use them.har


Why you should make this easy Chicken and Pea Recipe

Once I saw the recipe from Bon Appetit Magazine that inspired this Chicken and Pea Recipe, I knew immediately that I had to make a gluten free version of it. Lickety split.

I mean, what’s not to love about bread mixed with chicken and peas? It will seriously tantalize your taste buds! And, baking it in a skillet in the oven makes for moist and tender chicken, not to mention, fewer dishes to clean up!

Made with simple ingredients, the original recipe calls for skin-on chicken breasts (I used skinless). It also calls for anchovies & butter-both which I omitted. And, since I’m always trying to eat more plants, the asparagus in my fridge was a delicious addition!

Nutritional speaking, this Chicken and Pea Recipe is light on calories, packed with protein, and good for your gut health from the prebiotic rich asparagus and shallots, and high fiber peas.

Bonus! It’s also a delicious MIND Diet friendly recipe for anyone interested in reducing their risk of Alzheimer’s. (Learn more: How to Boost Your Brain Health with a Delicious MIND Diet Meal Plan)


Marinate the chicken in 2 tablespoons of olive oil and the cumin, paprika and chilli for about one hour.

In a heavy-based pan, gently cook the onions and garlic in a little olive oil until soft and pale golden. Remove to a dish and set aside. In the same pan fry the chicken pieces until golden brown all over and season with salt and pepper. Add the onions back to the chicken with the preserved lemon and chicken stock or water.

Cover with a lid and simmer very gently for about 45-50 minutes or until very soft.


Chicken with Preserved Lemon and Asparagus Recipe - Recipes

I just heard on the news that we should get ready for the Presidential 2020 campaign ads to start as soon as Wednesday of next week. Can you stand it? I wish we could establish a rule that banned political ads of any kind from airing for the months of November and December. Call it political detox season or even better, let’s donate all the money that would be spent tearing each other apart on people who need to be put back together again. Ok, that’s off my chest.

And now, in case you didn’t see this photo on social media, how adorable are these two cuties who are dressed as Ina and Jeffrey Garten for Halloween. The photo cracks me up every time I look at it. Thank you to my friend, Ellen for sharing it with me!

Today’s post is just a simple recipe that represents how I cook savory food at home. Unlike the sweet side of life where I have a few recipes that I will make over and over again, the savory side of food prep bring out my inner kitchen gypsy. A little of this, a pinch of that and voila. I enjoy looking at what I have in my pantry and fridge and making up dishes on the fly. Such was the case for this recipe because I had some preserved lemons that I made in early summer and wanted to start using them. Preserved lemons can also be found at many markets now so not to worry if you don’t have any hanging around, but they are easy to prepare as long as you are willing to wait a month to use them!

The next decision was what to pair the lemons with and I decided chicken would be nice, especially one that would cook quickly. The answer to that was a smaller chicken that was “spatchcocked” which just means having its backbone removed so it can be flattened for more even cooking. You can ask your butcher to remove the backbone and butterfly it for you (even if it’s wrapped, just ask and they will gladly do it and rewrap in butcher paper!). I recently saw that Bell & Evans has a spatchcocked chicken available pre-packaged which is a real convenience, although I am sure it’s pricey.

Preserved lemons make me think of North African and Middle Eastern influences so I grabbed some cumin and cumin seeds and some kalamata olives to finish off this simple weeknight dish. Yum.

I posted a picture of the chicken to my Instagram and my friend and follower, Susan asked if I had a recipe. I hadn’t written it up but did and asked her if she would be willing to test it. She was more than willing and I was very grateful! She said the recipe was easy to follow and the flavor was delicious. It was salty, but that may have been because it’s important to rinse your preserved lemons to rid them of any excess salt and it was a step she missed. However, it prompted me to rewrite the recipe and to reduce the extra salt added to the recipe just to make sure you have good results. Sue also swapped out green olives for the kalamatas due to her family’s preference. My husband doesn’t care for green olives but I love them so think they would be awesome. Sue also suggested she might add some dried apricots or prunes to give the dish a little sweetness so I added that into the recipe as an option. I know some people don’t like sweet with their savory so you can leave that out if it doesn’t appeal.

The best comment was that it was an easy “make after work” dinner which is awesome.

Skillet Roasted Chicken with Preserved Lemons and Olives is a recipe that definitely represents how I cook in my kitchen. I hope it becomes an easy weeknight or weekend favorite for you! And thank you to Sue for testing the recipe!

If you make it please take a picture and send it to me via email or social media. I’d love to see what you are cooking from the blog!


Steps to Make It

Make a spice rub for the chicken from the ginger, turmeric, garlic, cilantro, olive oil, and lemon juice.

Gently lift and loosen the skin of the chicken from the breast and leg meat, leaving the skin intact. Spoon most of the spice mixture under the skin, and rub the spices over the meat, taking care to reach the leg.

Turn the chicken over, and loosen the skin from the back of the chicken. Add the remaining spice rub to the back meat, reaching to the legs if possible.

Salt and pepper the cavity of the chicken, truss the legs and rub a little olive oil on the outside of the chicken. Transfer the chicken to a glass or plastic bowl, cover tightly, and refrigerate overnight.


Chicken With Preserved Lemons and Olives

Inspired by Moroccan Chicken Tagine, this tasty spiced chicken recipe uses preserved lemons for a delicious tanginess you can't find in the fresh citrus.

small chicken thighs (about 2¼ lbs)

cloves garlic, finely chopped

small pitted green olives

dried apricots, halved, or 3 fresh apricots, quartered (cut into wedges if large)

Sliced toasted almonds and couscous, for serving

  1. Heat oven to 425°F. Heat oil in a large oven-safe skillet on medium. Season chicken with ½ teaspoon each salt and pepper and cook, skin side down, until golden brown and crisp, 10 minutes. Flip chicken over and cook 1 minute more transfer to a plate.
  2. Add onion and cook, covered, stirring occasionally, until tender, 8 minutes. Uncover and stir in garlic, cumin, cinnamon, coriander, ginger and ½ teaspoon each salt and pepper and cook, stirring occasionally, until onion is golden brown, 5 to 6 minutes more.
  3. Stir in broth, scraping up any browned bits. Return chicken (along with any juices) to skillet along with olives, apricots and preserved lemon. Transfer to oven and roast until chicken is cooked through, 8 to 10 minutes.
  4. Sprinkle with parsley and almonds and serve with couscous if desired.

NUTRITIONAL INFORMATION (per serving): About 605 calories, 45.5 g fat (11 g saturated), 38 g protein, 985 mg sodium, 10 g carbohydrates, 3 g fiber


Watch the video: Ριζότο με κοτόπουλο. Άκης Πετρετζίκης (July 2022).


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