 | Des ballotines d'escalopes de poulet farcis aux légumes que j'ai accompagné d'une sauce au poivron rouge. Le résultat est beau et bon à la fois ! Retrouvez c... | From:Ma fleur d'oranger Views:6754   244ratings |
| Time:03:47 | More inHowto & Style |
Affichage des articles dont le libellé est Chicken. Afficher tous les articles
Affichage des articles dont le libellé est Chicken. Afficher tous les articles
Recette de Seffa medfouna : Vermicelle au poulet / Moroccan Chicken Vermicelli / وصفة السفة بالدجاج
 | après avoir vu dans la précédente vidéo la cuisson des vermicelle en Seffa, je vous présente dans cette vidéo la recette du poulet qui va avec la vermicelle ... | From:Ma fleur d'oranger Views:8513 75ratings |
| Time:01:57 | More inHowto & Style |
Cuisine marocaine : Poulet farci et cuit au four / Stuffed and baked moroccan chicken
 | Une bonne recette pour les dimanches en famille. Poulet farci à la vermicelle de riz et cuit au four. Ingrédients pour la farce : 150 g d'abats de poulet cou... | From:Ma fleur d'oranger Views:81355 332ratings |
| Time:02:56 | More inHowto & Style |
Recette de pastilla au poulet et amandes / Chicken and almonds pastilla recipe
 | Retrouvez cette recette sur : http://lafleurdoranger.over-blog.com/ Pour le poulet : 1 poulet de 1.5 kg 150 g beurre 1 bouquet de persil 4 gros oignons coupé... | From:Ma fleur d'oranger Views:61412 315ratings |
| Time:07:39 | More inHowto & Style |
Fried Chicken and Corn/Poulet Frit et Mais-Sousoukitchen
 | Blog Francais: http://sousou-kitchen.com/?p=1386 English Blog: http://0z.fr/4k6Ms. | From:sousou-kitchen Views:1821 22ratings |
| Time:04:44 | More inHowto & Style |
Chicken Tagine, Onions and Raisins طجين الدجاجTajine de poulet, oignons et raisins- Sousoukitchen
 | Blog Francais: http://sousou-kitchen.com/?p=4881 Blog Anglais: http://0z.fr/Q9g8Q. | From:sousou-kitchen Views:2555 53ratings |
| Time:06:39 | More inHowto & Style |
Tagine of chicken and Artichoks/Tajine de poulet et Artichauts طجين الدجاج-Sousoukitchen
 | Blog Francais: http://sousou-kitchen.com/?p=4885 English Blog: http://0z.fr/WeQPb. | From:sousou-kitchen Views:2138 30ratings |
| Time:05:40 | More inHowto & Style |
Chicken with Tahini & Pomegranate Sauce
(4 servings)
I came across an interesting recipe for Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt at Epicurious which inspired me to experiment a bit. The result was this flavorful chicken dish which was quick and easy to prepare.
sesame oil for baking dish
6 skinless and boneless chicken thighs, about 1 1/2 lbs.
salt and freshly ground pepper
a few pinches of dried mint
1/3 cup tahini
2-3 tbsp pomegranate molasses
3-4 large cloves garlic, pressed or minced
1/4 cup water
2 tsp sesame seeds (optional)
serve with cooked rice
fresh pomegranate seeds for garnish
Lightly grease an eight or nine inch square baking dish with sesame oil and set aside.
Preheat oven to 400°F.
Trim any visible fat from the chicken thighs. Cut them in half and lay them out in an even layer. Sprinkle both sides with salt and pepper. Then sprinkle a few pinches of dried mint over ONE side only. I used a bit more than I should have and the mint was a tad too pronounced. Use less than what you see in the photo below.
Place the chicken, mint side up into the prepared baking dish. Set aside.
In a small bowl combine the tahini, 2 tablespoons pomegranate molasses and garlic until well mixed. Taste and add more pomegranate molasses if you like it more tangy. Then add the water and stir until you have a smooth sauce.
Spoon half the sauce over the chicken and using the spoon, work the sauce in between the chicken pieces. Add the remaining sauce and spread evenly over the top. Sprinkle the sesame seeds evenly over the top, if using.
Bake for about 40-50 minutes, or until the top has browned lightly, the sauce is bubbly hot and the juices run clear when the chicken is pierced with a sharp knife. Remove from oven.
Serve the chicken with cooked rice and garnish with pomegranate seeds.
6 skinless and boneless chicken thighs, about 1 1/2 lbs.
salt and freshly ground pepper
a few pinches of dried mint
1/3 cup tahini
2-3 tbsp pomegranate molasses
3-4 large cloves garlic, pressed or minced
1/4 cup water
2 tsp sesame seeds (optional)
serve with cooked rice
fresh pomegranate seeds for garnish
Lightly grease an eight or nine inch square baking dish with sesame oil and set aside.
Preheat oven to 400°F.
Trim any visible fat from the chicken thighs. Cut them in half and lay them out in an even layer. Sprinkle both sides with salt and pepper. Then sprinkle a few pinches of dried mint over ONE side only. I used a bit more than I should have and the mint was a tad too pronounced. Use less than what you see in the photo below.
Place the chicken, mint side up into the prepared baking dish. Set aside.
In a small bowl combine the tahini, 2 tablespoons pomegranate molasses and garlic until well mixed. Taste and add more pomegranate molasses if you like it more tangy. Then add the water and stir until you have a smooth sauce.
Spoon half the sauce over the chicken and using the spoon, work the sauce in between the chicken pieces. Add the remaining sauce and spread evenly over the top. Sprinkle the sesame seeds evenly over the top, if using.
Bake for about 40-50 minutes, or until the top has browned lightly, the sauce is bubbly hot and the juices run clear when the chicken is pierced with a sharp knife. Remove from oven.
Serve the chicken with cooked rice and garnish with pomegranate seeds.
Honey Garlic Chicken Thighs
(about 4-5 servings)
Things don't get any easier than this delicious and juicy honey garlic chicken. I used thighs for this dish (my favorite part) which happened to be on sale this week.
sauce
2-3 cloves garlic, pressed or minced
2 tbsp tamari or soy sauce
1 tbsp honey
1/4 tsp hot pepper flakes
2 1/4 lb bone-in chicken thighs
Preheat oven to 350°F.
Combine the garlic, tamari, honey and pepper flakes in a small bowl. Set aside.
Rinse and pat dry the chicken thighs. Trim off any excess fat, but leave the skin on top. Place the chicken, skin side up into a baking dish large enough to hold them snugly in a single layer.
Brush the sauce onto the chicken, then pour the remainder into the dish.
Bake the chicken for 40 - 50 minutes or until the juices run clear when you pierce a thigh in the thickest part with a sharp knife. About halfway through the baking time brush the chicken with sauce from the pan.
Remove from oven. Skim as much fat from the sauce as you can and serve with the chicken.
Things don't get any easier than this delicious and juicy honey garlic chicken. I used thighs for this dish (my favorite part) which happened to be on sale this week.
sauce
2-3 cloves garlic, pressed or minced
2 tbsp tamari or soy sauce
1 tbsp honey
1/4 tsp hot pepper flakes
2 1/4 lb bone-in chicken thighs
Preheat oven to 350°F.
Combine the garlic, tamari, honey and pepper flakes in a small bowl. Set aside.
Rinse and pat dry the chicken thighs. Trim off any excess fat, but leave the skin on top. Place the chicken, skin side up into a baking dish large enough to hold them snugly in a single layer.
Brush the sauce onto the chicken, then pour the remainder into the dish.
Bake the chicken for 40 - 50 minutes or until the juices run clear when you pierce a thigh in the thickest part with a sharp knife. About halfway through the baking time brush the chicken with sauce from the pan.
Remove from oven. Skim as much fat from the sauce as you can and serve with the chicken.
