Recipes from the Ridge

Chicken Again?!

Is anybody out there sick of chicken yet? I’m sure not! The recipes are endless and if you buy it on sale and freeze it, chicken can be quite economical. Try some new flavors to enhance plain old chicken.
Quickie Coriander
Chicken
4 boneless, skinless chicken breast halves
3 T. soy sauce
1 T. coriander seeds, crushed
1 T. wine vinegar
1 t. brown sugar
2 garlic cloves, minced
1/4 t. poultry seasoning
1/2 t. fresh ground pepper
1 T. olive oil

Process the soy sauce, coriander seeds, wine vinegar, brown sugar, garlic and poultry seasoning in a food processor for one minute. Place the chicken breasts in a shallow bowl and pour the sauce on top —turn to coat on

both sides. Sprinkle with ground pepper. In a skillet, heat the olive oil on medium heat, and then add the chicken and cook, turning often until done. Baste with any remaining sauce. Serves four.
Stove-Top 40-Clove
Chicken
6 chicken breast halves
1/2 t. salt
1/4 t. pepper
2 t. olive oil
40 peeled garlic cloves
1 cup white wine
1 cup chicken broth
1/2 t. thyme

Salt and pepper the chicken on both sides. Heat one teaspoon of oil in a Dutch oven and cook half the chicken at a time using the other one teaspoon of oil for the second batch. Remove the chicken, add the garlic cloves and cook until lightly browned. Add the wine, broth and thyme —scrape the browned bits from the bottom of the pan. Return the chicken to the pot and cook, covered, for 30 minutes. Serves six.

Country Captain
(A southern classic)
1 chicken cut into parts
1 onion, sliced
1 green pepper, chopped
3 garlic cloves, chopped
1 T. curry powder
1 (15 oz.) can tomatoes
1 t. fresh lemon juice
1 t. thyme
1/4 t. black pepper
1/3 cup raisins
1/4 cup toasted almonds

Brown the chicken parts in a little oil —remove and keep warm. To the same skillet (or Dutch oven) add the onions, green pepper, garlic and curry powder —cook until the onions are translucent. Add the tomatoes, lemon juice, thyme and pepper —cook uncovered for 20 minutes. Return the chicken to the pan, and cover and cook it until it is fork-tender (20 to 30 minutes). Stir in

the raisins and cook for five minutes. Serve over cooked noodles or rice —sprinkle with toasted almonds. Serves six.
Two-Rice Chicken Salad
1 broiler chicken, cooked & cut up
1/2 cup brown rice (or use boxed w/seasoning pkt.)
1/2 cup wild rice (or use packaged)
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 t. salt
1/4 t. pepper
1/2 cup chopped roasted red pepper
3 stalks celery, chopped
2 scallions, sliced
1/2 cup pine nuts
1 (10 oz.) pkg. frozen green peas, thawed

Cook the chicken and cook the two types of rice. Place the chicken pieces in a bowl, pour the broth and lemon juice over them —sprinkle with salt and pepper. In a separate bowl, combine the celery, red pepper, onion and rice —stir gently to combine. Add the chicken and liquids. Add the peas and pine nuts last. Mix well and then cover and refrigerate for one to four hours. Serves six. (Great for potlucks!)

Gypsy Chicken
1 chicken, quartered
2 t. lemon pepper
1/2 t. cumin
2 t. olive oil
2 cups sliced onion
1 bell pepper, cut up
1/2 cup black olives, sliced
1 T. capers, drained
1/4 cup dry sherry
1 orange, sliced

Combine the lemon pepper and cumin and coat the chicken parts. Bake skin side up for 45 minutes at 400 degrees or until the chicken is done. Heat the olive oil in a skillet —add the onion, green pepper and sauté for five minutes. Stir in the olives, capers and sherry —allow this to boil. Cook for one minute. Spoon half of this mixture onto a platter. Lay the cooked chicken on top. Spoon the other half of the onion mixture over the chicken. Garnish with orange slices. Serves four.