Downright Delicious
Southern Living, Jan 2008 by Harrington, Shirley
Take it from us, you'll make these often-our Foods staff does.
At our table, we never shy away from telling it like it is when tasting recipes. (Sound familiar?) So, it was only after some lively scrutiny that we deemed odr new roasted chicken recipe ideal for cozy meals in '08. Our Test Kitchens pros offer up all their tips to ensure perfect results. And, For good measure, they came up with an equally great-tasting next-day dish using the leftovers. Tasty start for the coming year, don't you think?
Savory Baked Chicken
MAKES 4 SERVINGS
PREP: 20 MIN.; CHILL: 8 HR.; BAKE: 1 HR., 10 MIN.; STAND: 10 MIN.
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If you don't have a food processor, place garlic cloves on a cutting board and sprinkle with 1 tsp. salt. Rub ingredients on the board with the flat side of a chef's knife blade until smooth. Janet Anjaz of Kent, Washington, gave us the idea to use yogurt as a marinade.
10 garlic cloves
1 ½ tsp. salt, divided
1 cup plain low-fat yogurt
1 Tbsp. grated lime rind
1 (4 ½-lb.) whole chicken
3 fresh cilantro sprigs
Vegetable cooking spray
½ tsp. coarsely ground pepper
Garnishes: fresh cilantro sprigs, steamed green beans
1. Process garlic and 1 tsp. salt in a food processor 2 seconds or until smooth, stopping to scrape down sides as needed. Remove and reserve 1 Tbsp. garlic mixture. Stir together remaining gariic mixture, yogurt, and lime rind.
2. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken, and pat dry. Loosen and lift skin from chicken with fingers (do not detach skin); spread reserved 1 Tbsp. garlic mixture evenly underneath the skin. Place cilantro sprigs underneath skin. Carefully replace skin, and secure with wooden picks. Spread yogurt mixture evenly over chicken and inside cavity. Cover and chill 8 hours.
3. Preheat oven to 375°. Wipe excess yogurt mixture from outside of chicken with a paper towel. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler or jelly-roll pan. Coat chicken with cooking spray, and sprinkle with pepper and remaining ½ tsp. salt.
4. Bake at 375° for 45 minutes; cover loosely, and bake 25 more minutes or until a meat thermometer inserted into thickest portion registers 165°. Let chicken stand 10 minutes before slicing. Garnish, if desired.
Spicy Chicken-Rice Bowl
MAKES 6 SERVINGS
PREP: 25 MIN., COOK: 10 MIN.
If you want this dish hotter, add more red curry paste.
1 ½ cups uncooked long-grain rice
2 Tbsp. butter
1 Tbsp. all-purpose flour
1 ¼ cups chicken broth
½ cup milk
½ cup light coconut milk
3 Tbsp. red curry paste
2 Tbsp, fresh lime juice
2 tsp. grated fresh ginger
½ tsp. salt
1 Savory Baked Chicken, shredded (about 3 cups)
1 ½ cups fresh steamed green beans, cut into 1-inch pieces
½ red bell pepper, cut into thin strips
¼ cup chopped fresh cilantro
Lime wedges
1. Prepare rice according to package directions.
2. Meanwhile, melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth, milk, and coconut milk. Cook over medium heat, whisking constantly, 2 minutes or until mixture is thick and bubbly. Stir in curry paste and next 3 ingredients. Stir chicken, green beans, and red bell pepper strips into curry mixture; cook 2 minutes or until thoroughly heated. Stir in 2 Tbsp. chopped cilantro. Serve chicken mixture over rice. Sprinkle with remaining chopped cilantro. Serve with lime wedges.
Copyright Southern Progress Corporation Jan 2008
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