Tag-Archive for » Sesame Seeds «
This is another fabo recipe I have tried recently, the sauce is really good and gives such a wonderful flavour to the chicken. I made ours with chicken breasts as that is what I had on hand and just cut back on the cooking time to compensate. It truly was a lovely meal, I served ours over couscous with vegetables and it was a perfect match. If you would like to view more photos of this recipe of read more reviews please click here.
Ingredients
1 (4lb) Broiler-fryer chickens
Coarse salt (kosher or sea)
1/2 Teaspoon ground cumin
1/2 Teaspoon ground ginger
1/2 Teaspoon ground coriander
1/2 Cup fresh lemon juice
6 Teaspoons light honey, such as orange flower
1 Pinch saffron, pulverized in a mortar and steeped in 1 tablespoon very hot water
1 Large onion, quartered and thinly sliced
1 Tablespoon olive oil
2 Tablespoons lightly toasted sesame seeds (see Note)
Method
1. Quarter chicken, removing backbone. Rinse, pat dry and trim off excess fat.
2. Place chicken in an earthenware cazuela that will hold it in one layer, or in an enamel or glass baking dish. Rub chicken all over with salt, cumin, ginger and coriander. Let stand for 15 minutes.
3. Place lemon juice, 5 teaspoons honey and saffron in a small bowl and whisk to mix. Pour mixture over chicken. Prick chicken all over with tines of a fork, cover it with plastic wrap, and refrigerate for 2 to 6 hours, turning several times. Let chicken come to room temperature before cooking.
4. Preheat oven to 400 degrees.
5. Transfer chicken to a bowl, then scatter onion in cazuela. Place chicken on top of onion and brush it with remaining 1 teaspoon honey and olive oil.
6. Bake chicken for 20 minutes. Reduce oven temperature to 350 degrees and continue baking chicken until it is cooked through, 30 to 40 minutes longer. (To avoid overcooking the breast halves, remove them after 30 minutes.).
7. Stir in sesame seeds, return breast halves to cazuela and bake for 5 minutes longer. Serve chicken straight from the cazuela.
All photos taken by me unless otherwise stated.
This is one of the last recipes I will be making for the swap I am in this month, I have a few more saved to make and I will probably make a couple more and then save the rest until next month, so I can post some more of my own. This is another easy recipe to put together and all the spices and seeds go really well together and pair great with the dipping sauce. I did cut back just a little on the pepper and salt, but that was just personal preference. I also just cooked mine in a fry pan and this worked fine too. If you want to view more photos or read more reviews on this recipe please click here.
Ingredients
3 Tablespoons instant minced onion
3 Tablespoons garlic flakes
3 Tablespoons poppy seeds
3 Tablespoons sesame seeds
2 Tablespoons black pepper
2 Tablespoons coarse salt or sea salt
24 Ounces chicken tenders (I just used breasts and sliced them)
Extra-virgin olive oil, for drizzling (EVOO)
Wood skewers, soaked in water for 10 to 15 minutes
8 Ounces cream cheese, softened
12 Ounces sour cream
6 Scallions, chopped
(I added a teaspoon of lemon pepper seasoning to my cream cheese mix)
Method
1. Preheat the oven to 375°F.
2. Place the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper and coarse salt on a plate and mix it all together.
3. Coat the chicken tenders with some EVOO, giving them a toss to make sure they are completely covered.
4. Place skewers through each chicken tender lengthwise.
5. Dip each skewer of chicken into the seed mixture and turn to coat.
6. Continue until all the chicken have been coated then transfer skewers to a nonstick baking sheet and place in the oven for 20-25 minutes, turning them over about mid-way through the time.
Dipping sauce
1. In a bowl, combine the softened cream cheese and sour cream.
2. Stir in the chopped scallions and season with a little salt and pepper, to taste.
3. Remove the chicken tenders from the oven and serve with the scallion-cream cheese dipping sauce.
I served mine over a salad and the dipping sauce on the side.
All photos taken by me unless otherwise stated.
