Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée

19 Jul 2009 6 Comments

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , ,

I thought this dish was so pretty with all the bright colors. Plus I loved throwing super good for you watercress into a pasta dish. Perfect! The pasta dish is also completely vegetarian and could be an entree on its own. I separated the recipe out on the bottom to make the vegetarian pasta dish.

mango chicken

Soy-Marinated Chicken Breast with Watercress-Pasta Salad and Mango-Lime Purée
Recipe from SELF  July 2000

1/4 cup soy sauce
1 tsp chili paste
4 scallions, chopped, green and white parts kept separate
1/4 cup red wine
3 cloves garlic, peeled and minced
1 tbsp minced ginger
1/4 tsp black pepper
4 boneless chicken breast halves (1 lb)
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
3 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress
2 mangoes, cubed
2 tsp fresh lime juice
Vegetable-oil cooking spray

  1. Preheat broiler.
  2. For marinade, combine soy sauce, chili paste, scallion whites, red wine, garlic, ginger, and black pepper in a bowl. Add chicken and let marinate.
  3. Cook pasta in salted boiling water until al dente; drain.
  4. For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
  5. Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
  6. In a blender, puree mangoes, lime juice, and remaining 1 tbsp canola oil.
  7. Coat broiler pan with cooking spray and add chicken in a single layer. Broil 6 to 7 minutes per side, until browned and cooked through. Cut breasts diagonally in half.
  8. On each plate, place 1/4 pasta and 2 pieces chicken. Drizzle with mango puree and garnish with remaining scallion greens.

noodles

Watercress-Pasta Salad (vegetarian pasta dish recipe)

4 scallions, chopped, just green ends
8 oz linguine
2 tbsp Dijon mustard
2 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp canola oil
1 red bell pepper, cored, seeded and julienned
3 bunches watercress

  • Cook pasta in salted boiling water until al dente; drain.
  • For dressing, whisk together mustard, vinegar, sesame oil, and 2 tbsp canola oil.
  • Toss pasta, red pepper, watercress and all but 2 tbsp scallion greens with dressing.
  • Garnish with rest of scallions and serve

Chicken Fajitas with Crunchy Lime Cabbage and Avocado

08 Jul 2009 2 Comments

by marisashealthykitchen in Home Cooking Tags: , ,

fajitas 2

Michael loved this one. I think with the crunchy cabbage, the spice of the chicken and the cooling avocado this was a real winner. Plus who doesn’t love grilled marinated onions and peppers?! And the colors are so divine!!! I marinated the chicken over night which made this a super fast meal the night that I did cook it. Love that when I am super busy!

Chicken Fajitas with Crunchy Lime Cabbage and Avocado
recipe adapted from Bon Appetit March 2008

  • 6 tablespoons olive oil, divided, plus additional for griddle
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick slices
  • 1 large red bell pepper, cut into 3/4-inch-thick strips
  • 1 large red onion, halved, sliced lengthwise
  • 3 cups thinly sliced red cabbage
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely grated lime peel
  • 6 to 8 fajita-size whole wheat flour tortillas
  • 1 avocado, halved, pitted, sliced
  1. Whisk 3 tablespoons olive oil, garlic, and chili powder in large bowl. Add chicken, bell pepper, and onion. Sprinkle with salt and pepper. Toss to coat. Let stand 1 hour at room temperature or let marinate overnight in the fridge.
  2. Toss red cabbage, cilantro, lime juice, lime peel, and 3 tablespoons olive oil in medium bowl. Season to taste with salt and pepper.
  3. Preheat oven to 350°F. Wrap tortillas in foil and place in oven until heated through, about 15 minutes.
  4. Meanwhile, place large griddle over 2 burners and heat over medium-high heat. (We use the wonderful Cuisinart Griddler!) Brush griddle with olive oil. Spread chicken on griddle and cook until chicken is cooked through and vegetables are browned, turning frequently with tongs, about 7 minutes Total.
  5. Divide chicken among warm tortillas; top with cabbage mixture and avocado slices.
cabbage close up

I couldn't resist! How gorgeous is this red cabbage?!?!?

chicken on the grill
Marinated Chicken, Onions and Peppers Grilling on our Griddler

fajitas

Breaded Herb Chicken & Summer Quinoa with Corn

05 Jul 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegetarian Recipes Tags: , , , ,

chicken & quinoa

Breaded Herb Chicken & Summer Quinoa with Corn

Breaded Herb Chicken

serves 3-6 depending on how hungry everyone is

I like that this chicken is pretty low in fat and is baked. It is a pretty simple breaded chicken recipe that you can mix and match with. You can serve as is or make a lemon butter sauce to go along with this. I am sure many other sauces would go great with this as well. You can also mix up the spices/herbs in the breadcrumbs for a different flavor.

  • 6 skinless boneless chicken breast halves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 cups dry breadcrumbs
  • 6 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  1. Wrap individual pieces of chicken between parchment paper or plastic wrap and tenderize with a mallet till 1/2-3/4″ thick.
  2. Place the pieces in a baking dish and pour lemon juice over them. Let sit for 15 minutes while you prepare the next steps.
  3. Preheat oven to 450°F.
  4. Melt butter with oil in small saucepan over medium heat.
  5. Mix breadcrumbs, basil, parsley, salt, and pepper in pie pan or plate.
  6. Remove chicken from dish and pat dry with paper towels.
  7. Brush chicken breasts on both sides with melted butter and then coat chicken on both sides with breadcrumb mixture.
  8. Place on baking sheet and bake until cooked through and breadcrumbs are golden, 20 minutes or so.

Summer Quinoa with Corn

serves 5-7

I love fresh raw corn! It is one of my favorite summertime loves. Just peel off the husk and dig in! Many people miss out on the wonders of raw corn because they are always eating it cooked. It is so fresh and sweet when it is raw, it should not be missed. Also a great nutritional benefit is that raw corn acts like a vegetable in your body where as cooked corn acts like a starch!

We also love quinoa in my house! Such a supergrain!! Plus of course it is super delicious! Here is a fun recipe to try out for the summer. The butter can easily be substituted with oil or margarine to make this vegan. This can even be served as an entree because of all the nutrition packed into those little adorable quinoa grains!

  • 4 ears corn, shucked
  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 stick (1/4 cup) unsalted butter/Earth Balance or 4 tablespoons of olive oil
  • 1 tablespoon mild honey (or agave)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups quinoa
  • 3 scallions, chopped
  • 1/2 cup chopped fresh mint
  1. Melt butter with oil in small saucepan over medium heat.
  2. Whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
  3. Cook quinoa in a 3-4 quart bot of boiling salted water.
  4. Add quinoa to the lemon mixture and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

Seared Chicken with Apricot Sauce & Mediterranean Roasted Broccoli and Tomatoes

23 Jun 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , ,

chicken and broccoli

I love the use of fresh ingredients in this dish. Cutting up the apricots reminded me of summer, although you can never tell these days from all the rain! I also know my husband really likes thin cuts of chicken, so flattening the chicken is something I enjoy doing for him. I am sure you can play around with this recipe to use other fruits and preserves for totally different flavors!

Seared Chicken with Apricot Sauce
From EatingWell Magazine  –   Makes 4 servings

4 boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed and tenders removed
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour
1 tablespoon canola oil
3/4 cup dry white wine
1 medium shallot, minced (I used 2, I just love Shallots!!)
4 fresh apricots, pitted and chopped
2 tablespoons apricot preserves
2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried

1. Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

broccoli

Michael loves broccoli in general. I might even say it is his favorite vegetable and he loves it roasted. So here is another take on Roasted Broccoli. I love seeing the bright red tomatoes and I know the flavors are so fabulous with the olives, lemon and capers! Delicious! Also see here for my Roasted Garlic & Red Pepper Broccoli Dish.

Mediterranean Roasted Broccoli & Tomatoes
EatingWell Magazine  –   Makes 4 servings

12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)
1 cup grape tomatoes
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
10 pitted black olives, sliced
1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)

1. Preheat oven to 450°F.
2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10 to 13 minutes.
3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in a large bowl. Add the roasted vegetables; stir to combine. Serve warm.

C&B

Chicken Breasts Provençal with Roasted Garlic & Red Pepper Broccoli

01 Jun 2009 3 Comments

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , ,

I don’t eat chicken of course, but these are all flavors I love and I knew it would be a big hit! It smelled great as it was cooking and I was right, Michael loved it!

I love the technique of blanching tomatoes and peeling them. I learned this a while back in a cooking class at the The Natural Gourmet Institute and thought it was so cool that the 10-30 seconds the tomatoes spend in the water makes it so easy to peel them.

The Broccoli was great too! I steam broccoli most of the time, but Michael really enjoyed the crunch of the roasted Broccoli. It was insanely easy to cut up the broccoli and put in the oven. Such a great idea!

chicken and brocChicken Breasts Provençal

 Adapted from The Culinary Institute of America, Hyde Park, New York

Makes 4 servings

Ingredients

  • 1 pound ripe plum tomatoes
  • 4 (6- to 8-ounce) skinless boneless chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 1/2 tablespoons anchovy paste
  • 1/2 cup dry white wine
  • 3/4 cup reduced-sodium chicken broth
  • 10 pitted brine-cured black olives, thinly sliced lengthwise
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon finely shredded basil
Preparation
  1. Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
  2. Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
  3. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered. (I have a wonderful warming drawer that is so perfect for this!)
  4. Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
  5. Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.

Roasted Garlic & Red Pepper Broccoli

Makes 4 – 6 servings

Ingredients
  • 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
  • 3 1/2 tablespoons olive oil, divided
  • 2 garlic cloves, minced
  • Large pinch of dried crushed red pepper (depending on how much you like spice, this dish is not very spicy, so feel free to use more!)
Preparation

Preheat oven to 450°F. Toss broccoli with 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Raw Eggplant Pizzas and BBQ Chicken with Collard Greens and Crushed Sweet Potato

18 May 2009 1 Comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

So not only do I have the best husband but he is also so supportive of all my experimenting in the kitchen and my raw food diet. Only a few short weeks ago he bought me the best dehydrator ever, the Excalibur!!! We have been having so much fun! We dehydrated 2 different kind of mangoes, bananas, kiwis, pineapple, apples and strawberries. I even made fruit roll ups, sweet potato chips (BBQ and regular!) and kale chips (my favorite!!) last week, so Delicious and fun! So here is my first attempt at dinner in the Excalibur and it was super yummy!

Raw Eggplant Pizzas/Bruchetta eggplant pizza

  • 1 large eggpant  sliced 1/4″ thick (I did not peal it, but think I should have)
  • 1/2 cup nut cheese*
  • tomato slices 1/4″ thick
  • oregano and paprika

Spread tablespoon of cheese on each eggplant slice and then top with the tomato slices. Sprinkle oregano and paprika on top.
Place them in the dehydrator for 10 hours on until dry (most likely 8-10 hours), but still pliable.

* For the cheese I used the Pignoli “Ricotta” from the Zucchini-and-Green-Zebra-Tomato Lasagna with Basil-Pistachio Pesto Recipe from Pure Food and Wine

  • 2 cups raw pignoli nuts, soaked in water for at least 1 hour
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast (optional; available in health food stores)
  • 1 teaspoon sea salt
  • 6 tablespoons filtered water

Place the pignoli nuts, lemon juice, nutritional yeast, and salt in a food processor and pulse a few times, until thoroughly combined, Gradually add the water and process until the texture becomes fluffy, like ricotta

BBQ Chicken with Collard Greens and Crushed Sweet Potatobbq chicken

This recipe is adapted from the The Hearst Corporation’s Cafe57 off the The Daily Green website. This was pretty much the worst written recipe I have ever seen so I had to rewrite it for you! haha  I liked the take on a healthy southern recipe. It is great comfort food without all the grease and dairy! Enjoy!

SERVINGS
6-8

INGREDIENTS
6-4 ounce pieces of chicken breast
1 onion, diced
2 cloves garlic, chopped
1/2 cup ketchup
1/4 tablespoon cayenne pepper
1/2 teaspoon chili pepper
1/4 cup red wine vinegar
1/2 cup molasses
2 bunches collard greens, washed and rough chopped
1/2 cup white wine vinegar
5 medium sweet potatoes, peeled and diced
1 cup nonfat milk (I used plain soymilk instead)
1 tablespoon honey (I used around 4-5 tablespoons)
Salt and pepper

PREPARATION

  1. Preheat oven to 375 degrees Fahrenheit
  2. In a 4 quart saucepot, saute half of the onion and garlic for 2-3 minutes. Add the cayenne, chili powder (I used crushed red pepper instead), ketchup, red wine vinegar and molasses and whisk to incorporate. Simmer for 10 minutes and cool. (by accident I dumped the entire crushed red pepper jar into the pot! I am not one to measure exact, unless baking. So I added much more of everything so it was not too overwhelming, but it was still a SPICY BBQ Sauce!)
  3. Boil the diced sweet potatoes until tender. Drain the potatoes and return to pan. Pour the non-fat milk/soymilk into the pan and mash the potatoes, but keep some texture. Add the honey and season with salt and pepper.
  4. Lay the chicken pieces on a baking sheet in a flat layer. Brush with the BBQ sauce on both sides and place in a 375 degree Fahrenheit oven for 20-25 minutes or until done.
  5. While the chicken is baking, saute the remaining onion and garlic in a 12″ pan for 2-3 minutes. Add the collard greens and cook for 2-3 minutes. Add the white wine vinegar and season with salt and pepper to taste. I also added a little lemon juice.

Grilled Chicken with Edamame Skordalia

26 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: , , , ,

This dish smelled so good as I was making it. If I was not juice cleansing I would have definitely had some of the skordalia on its own. I served this with collard greens sauteed with a garlic paste that I made. Michael loved it all! Enjoy!

Skordalia is a Greek dip normally made with potatoes instead of edamame. You can serve this as a good vegetarian side dish or app paired with pita bread.

img_1776

Recipe from Bon Appétit August 2008

  • 1 16-ounce bag frozen shelled edamame (soybeans)
  • 1/2 cup coarsely chopped fresh basil
  • 1/3 cup extra-virgin olive oil plus additional for brushing
  • 3 garlic cloves, peeled
  • 6 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 4 large skinless boneless chicken breast halves ( I used thin cutlet cut breasts, so I used more)

Cook frozen edamame in large saucepan of boiling salted water until just tender, about 10 minutes (this should just take 3-4 minutes). Drain, reserving 1 cup cooking liquid for skordalia.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve.

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside.

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Spoon warm or room-temperature skordalia onto 4 plates. Top with chicken.

Sun-Dried Tomato Pesto

23 Apr 2009 1 Comment

by marisashealthykitchen in Home Cooking, Vegan Recipes, Vegetarian Recipes Tags: , , , , , , , ,

This pesto is so great and has so many uses! I used this for a different chicken recipe and had so much left over that I was able to freeze it for future use. I made Michael simple grilled chicken with the pesto and for me fabulous zucchini noodles with the pesto. Although this was not a totally raw meal for me, it is a great transitional meal. If you have never seen, made, or tried zucchini noodles it is a must! You can use a really inexpensive tool called the Spiralizeror just use your vegetable peeler and make strips for more of a linguine. I use these noodles all the time to mix it up and have fun with my food. You can use raw sauces for a totally raw meal or marinara, etc. for more of a comfort food or transitional meal.

img_17711

Zucchini Noodles with Sun-Dried Tomato Pesto

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Grilled Chicken with Sun-Dried Tomato Pesto and Spinach with Lemon Juice and Olive Oil

Sun-Dried Tomato Pesto

quick and simple, this should take 20 minutes
recipe yield 2.5 cups

4 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese (I use vegan parm.)
salt to taste

  1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  2. In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended.
  3. Add vinegar, tomato paste, crushed tomatoes and red wine, and process.
  4. Stir in olive oil and Parmesan cheese.
  5. Season with salt to taste.
  6. Enjoy!

Grilled Chicken Breasts with Corn Salsa (raw salsa)

15 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking, Raw Vegan Recipes Tags: , ,

I love love love this salsa! Michael was lucky that there was some left over for his chicken! I really dislike cilantro and I still loved this salsa.

I made this for dinner a few weeks ago, (before Passover 🙂 ) I do not have a grill so I broiled the marinated chicken. The Salsa is so Delicious and totally Raw so it was a perfect dinner for me. Michael really enjoyed the chicken and salsa combo!

Here is a picture of the Salsa!! Mmmmmmmm!

corn-salsa

Recipe from  Bon Appétit 1995

Salsa

  • 1 1/4 cups frozen corn kernels, thawed
  • 1/4 cup chopped red onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 2 teaspoons chopped seeded jalapeño chili

Chicken

  • 1/2 cup dark beer
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons chopped seeded jalapeño chili
  • 2 teaspoons fresh lime juice
  • 4 skinless boneless chicken breast halves

Preparation

For Salsa:
Combine all ingredients in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

For Chicken:
Combine first 5 ingredients in medium bowl. Add chicken and turn to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

Preheat barbecue (medium-high heat) or preheat broiler. Drain chicken. Season with salt and pepper. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices. Arrange chicken on plates. Top with salsa and serve.

Sweet & Sour Chicken Thighs with Carrots

14 Apr 2009 Leave a comment

by marisashealthykitchen in Home Cooking Tags: ,

This is a really great Passover recipe that could be used all year round. For me, sauteing the vegetable in rendered chicken fat felt very traditional and reminiscent of my Jewish relatives using schmaltz in their recipes. I am sure this also increases the flavor! But I did use skinless and boneless chicken thighs which made it much healthier.

img_17461
Makes 4 to 6 main-course servings
active time: 30 min
total time: 1 1/4 hr

from Gourmet 2005

Ingredients

  • 8 small chicken thighs with skin and bone (2 1/2 to 2 3/4 lb total), trimmed of excess fat  (I used skinless, boneless chicken thighs)
  • 2 teaspoons salt
  • 1 1/4 teaspoons paprika
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons olive oil
  • 1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips
  • 1 lb carrots (6 medium), cut diagonally into 1-inch pieces
  • 2 tablespoons minced garlic
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 2 tablespoons mild honey
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh cilantro

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.

Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.

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