CHICKEN AND PEARS RECIPES
SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA RECIPE ...
In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.
Provided by Yasmin Fahr
Total Time 40 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 450 degrees with a rack in the center.
- Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.
- Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.
POACHED PEARS IN SPICED RED WINE RECIPE | BBC GOOD FOOD
A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
Provided by Sara Buenfeld
Categories Dessert, Dinner
Total Time 50 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
- Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
- Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.
Nutrition Facts : Calories 235 calories, CarbohydrateContent 51 grams carbohydrates, SugarContent 51 grams sugar, FiberContent 2 grams fiber, SodiumContent 0.3 milligram of sodium
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Total Time 50 minutes
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Calories 235 calories per serving
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