Cashew Chicken--Martha Stewart

	Cashew Chicken Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes. Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking. Ingredients Serves 4. 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce 3/4 cup raw cashews (4 ounces), toasted White rice, for serving (optional)	Directions In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Chicken Stew with Biscuits Ina Garten

ETA: Make this tomorrow! It was delicious. What's not to love with butter and cream sauce?

Chicken Stew with Biscuits

Ina Garten-click link above for original recipe.

Ingredients

nocoupons

• 3 whole (6 split) chicken breasts, bone in, skin on (I used chicken tenders)
  
• 3 tablespoons olive oil (drizzled about 1 T. over chicken tenders)
  
• Kosher salt and freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes ( I used chicken base-the kind in a jar)
  
• 12 tablespoons (1 1/2 sticks) unsalted butter (I used one stick)
  
• 2 cups chopped yellow onions (2 onions) (I used one cup)
  
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes (I used frozen crinkle cut)
  
• 1 10-ounce package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions (omitted)
  
• 1/2 cup minced fresh parsley

For the biscuits: (I used the flaky biscuit dough w/ egg wash on top)

nocoupons

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1/4 pound (1 stick) cold unsalted butter, diced
• 3/4 cup half-and-half
• 1/2 cup chopped fresh parsley
• 1 egg mixed with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 375 degrees F.

Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through (took way less time with the tenders) . Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. ( I used 8 individual fiesta bowls) Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes.

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.

Crock-pot Indian Chicken

4 boneless skinless chicken breasts or 2 lbs. chicken tenders
1 lg. can tomatoes
1 sliced carrot
1 sliced celery
1 chopped onion
3 cloves chopped garlic
2 T. curry
2 t. chili powder
sprinkle of red pepper flakes
1 t. minced fresh ginger
1/4 chicken broth- (I used 1/2 t. chicken base and 1/3 c. water )
1 t. sugar

Cook on low 5-6 hours or until chicken is cooked through.

2 T. butter
1 T. olive oil
1 T. minced garlic
3/4 c. chopped cilantro
1 c. plain yogurt or sour cream
Cream-optional to adjust consistency

In a skillet melt 1 T. butter and 1 T. olive oil. Cook 1 T. garlic. Add chicken (cut into bite sized pieces) and tomato mixture by spoon fulls into hot skillet. Slowly stir in 1 c. plain yogurt or sour cream and heat through-add some cream if you like it a little more runny. Add 1/2 c. chopped cilantro. Stir as you melt last T. butter. Sprinkle fresh cilantro on top.

Remove from the pan and serve with Jasmin or basmati rice and Naan. (We get our Naan from Fresh & Easy, heat it up and then butter it up and sprinkle with chopped cilantro)

The family ate the whole dish-no leftovers.

Sticky Coconut Chicken

Sticky Coconut Chicken
from Leigh Anne

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

Chicken Tikka Masala, the easy way

Brown some cubed chicken breast in a little oil, add 3 cloves minced garlic and 1/2 onion, diced. Add 1/2 green pepper, diced and cook until tender and chicken is browned. Add 1 t. grated or minced fresh ginger. Blend one can of diced tomatos. Add tikka masala sauce to the chicken. Add tomatos to mixture and simmer. Finish the sauce with 2 T. cream and 1 T. butter. Sprinkle with chopped fresh cilantro and serve.

We always eat this with Naan, plain or garlic, heated in the oven. (can buy at Fresh & Easy or trader joe's around here) and basmati rice with peas and cilantro.

I have tried a few other brands of the sauce and they are good too, I think adding the fresh ingredients helps a ton too-the sauce alone doesn't quite taste like the restaurant we love. Super Target carries one that is pretty good.

Chili LIme Cilantro Chicken

Chili-Lime-Cilantro Chicken Marinade

Source of Recipe

Kate

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
salt to taste
black pepper to taste
1 pound skinless, boneless chicken breast halves or chicken legs, thighs wings, etc.
chopped fresh cilantro

Recipe

In a large bowl combine the olive oil, vinegar, lime juice. Measure in the chili powder, paprika, onion powder, garlic powder, cayenne, salt and pepper, some of the cilantro (save the rest for sprinkling on before serving). Whisk until the oil and vinegar are emulsified. Place chicken in a baking pan, pour marinade over all chicken. Cover and place in refrigerator for a few hours.

Grill the chicken over medium high heat until the juices run clear. Sprinkle with cilantro before serving.

I have also placed the bone-in chicken in the crock pot on low all day and it was very tasty.

Garlic Lime Chicken-Flylady

1 t. salt
1 t. pepper
1/4 t. cayenne pepper
1/4 t. paprika
1 t. garlic powder
1/2 t. onion powder
1/2 t. thyme
6 boneless skinless chicken breasts
2 T. butter
2 T. olive oil
1/2 c. chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Alicia's Pasta

8 oz. thin spaghetti
2 chicken breasts
2-3 Italian sausages (optional)
1 t. minced garlic
1 1/2 t. Italian seasoning
1 14 oz can tomatoes
1/4 c. chicken broth
1 can olives
Cook pasta. Meanwhile, cut the chicken and sausage into chunks. Heat olive oil in skillet. Add chicken and sausage, salt and pepper lightly. Cook until meat is cooked through. Add the garlic and seasonings. Cook and stir for 30 seconds. Add the tomatoes with their juice and broth. bring to a boil, uncovered over med-high heat. Boil rapidly, stirring occasionally, until the sauce is thick, about 5 min. Drain the olives, add to the skillet and stir. Remove from the heat and mix with pasta.

Enchiladas--Heather Gray

Enchilada Sauce-1 medium can enchilada sauce mixed with an 8 oz. can tomato sauce. Combine in a pan and season with garlic salt, etc.

Chicken or beef--boil chicken and shred or saute beef with taco seasoning and set aside.

Grate cheese- mild cheddar and Monterrey jack

Tortillas-brown or fry and set aside.

Assembly: Take a tortilla, dip it in enchilada sauce and fill it with the meat and cheese then roll it up. Put them in a 9 x 13 pan that has been sprayed with pam. Combine until stuff is gone or until you've made enough to feed an army. Top with more enchilada sauce mixture and lots of cheese. Top with green onions and olives. Bake at 350 until cheese is bubbly.

Thai BBQ Chicken Marinade--Carolyn Frost

12 oz. coconut milk
1/3 c. oyster sauce
1/4 c. freshly squeezed lime juice
5 garlic cloves
1 c. peanut butter
2 T. curry powder
1 t. dried red pepper flakes
2 T. brown sugar
1/2 t. salt
1/2 c. chopped fresh cilantro

Combine all ingredients and mix will with a wooden spoon. Marinate chicken for 4 hours in the fridge. Grill. Serve with basmati rice.

Chicken Piccata

Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Chicken Florentine Style

Recipe courtesy Giada De Laurentiis 4 boneless skinless chicken breasts Salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons (3/4 stick) unsalted butter 2 tablespoons shallots, sliced 1 tablespoon chopped garlic 1 1/2 cups dry white wine 1 cup whipping cream 1 tablespoon chopped fresh Italian parsley 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drainedSprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings User Rating:

Episode#: EI1D12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved