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1. Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika and turmeric. Stir the spice mixture into the broth.
4 6-ounce boneless chicken breasts with skin, halved crosswise; 4 bone-in chicken thighs (1 1/2 pounds) 4 chicken drumsticks (1 pound) ... Place the chicken breasts on the upper rack. Bake all of ...
View Recipe. Using the hasselback technique (cutting crosswise slits every half-inch along the chicken breast) cooks the chicken faster and ensures you get a burst of flavorful gooey filling with ...
According to Cook's Illustrated, you should cut your chicken breast against the grain, much as you do steak. The "grain" refers to the alignment of muscle fibers in the meat. The "grain" refers to ...
Instead of carrots, try parsnips, beet wedges, or halved Brussels sprouts—or use your other favorite root vegetables. Replace the shallots with wedges of equally sweet red or Vidalia onions.
1. Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil.
How To Make My 5-Ingredient Garlic-Tahini Chicken. To make four servings, you’ll need: 2 medium lemons, plus more lemon wedges for serving. 6 tablespoons tahini paste
1 1/4 pounds boneless, skinless chicken breasts. 1 lemon. 1/4 cup and 2 tablespoons avocado or other neutral oil, divided. 2 tablespoons honey mustard. 2 cloves garlic, minced, optional.