Prep Time: 10 min.
Total Time: 50 min.
Ingredients
1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve
Directions
1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.
2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.
3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.
October 10, 2012 | Posted in:
Skillet-fried chicken
from Jennifer L.’s book, North Branch , MN
Ingredients
1 (2 1/2-3 lb) broiler-fryer chicken; cut up
1/4 c. flour
1 1/2 tsp salt
1 tsp paprika
1/4 tsp pepper
2 tbsp cooking oil or shortenting
Preparation instructions
Rinse chicken pieces; pat dry with paper toweling. In a plastic or paper bag combine flour, salt, paprika, and pepper. Add a few chicken pieces at a time; shake to coat.
In a 12 inch skillet heat oil or shortening. Add chicken, with meaty pieces toward center of skillet. Cook, uncovered, over medium heat for 10-15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook 30 min. Uncover; cook 10-15 minutes more. Chicken is done when it is easily pierced with a fork. Drain chicken pieces on paper toweling.
Crisp fried chicken:
Prepare skillet-fried chicken as above, except after the browning step, continue to cook chicken, uncovered, till chicken is tender. Turn occasionally. Drain on paper toweling before serving.
Pan-and oven fried chicken:
Prepare skillet fried chicken as above, except brown chicken pieces in a 12 inch oven-going skillet. Transfer skillet to a 375° oven for 35-45 min. or until chicken is tender. Do not turn chicken pieces during baking time. Drain.
Submitted by: Jennifer L
October 10, 2011 | Posted in:
Chicken mushroom bake
from Jennifer L.’s book, North Branch , MN
Ingredients
1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese
Preparation instructions
Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.
Serve over rice or potatoes
Submitted by: Jennifer L