CHICKEN DRY RECIPES RECIPES

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PEPPER CHICKEN RECIPE – QUICK AND EASY DRY CHICKEN - LICIOUS



Pepper Chicken Recipe – Quick And Easy Dry Chicken - Licious image

Provided by admin

Categories     Main Dish

Prep Time 40 minutes

Cook Time 40 minutes

Yield 5 people

Number Of Ingredients 16

1 kg Chicken
1 tbsp pepper powder
2 tbsp lemon juice
½ tsp salt
2 medium-sized onion (sliced)
3 green chillies (slit)
1 tbsp ginger garlic paste
1 tomato (chopped)
1 tsp turmeric powder
1 tbsp coriander powder
1 tbsp garam masala
3 tbsp peppercorns (crushed )
2 sprigs of curry leaves
Oil (as required)
Salt (as required)
Salt as required

Steps:

  • Take a bowl and add the chicken pieces. Add lemon juice, salt and pepper. Let it marinate for 30 minutes.
  • Take a pan and heat the oil on medium flame. Then add curry leaves. As they splutter, add the sliced onions. Sprinkle a little salt and sauté the onions until they turn golden brown.
  • Add the green chillies and ginger-garlic paste to the onions. Sauté until the rawness of the paste subsides.
  • Add turmeric powder, coriander powder, garam masala, crushed pepper on the onion mixture. Sauté and mix well. After a minute of cooking, add the chicken pieces. Cover with a lid and let it cook for 10-15 minutes.
  • Once all the water evaporates, roast the chicken for a few more minutes. Then add curry leaves, crushed pepper, and oil. Sauté for a minute. Then switch off the stove and let the chicken rest for a few minutes. Serve hot with rice or roti.

DRY BRINE CHICKEN AND TECHNIQUE - OLIVEMAGAZINE



Dry Brine Chicken And Technique - olivemagazine image

Try adding one simple step to get perfectly seasoned, crisp-skinned, tender, juicy roast chicken

Provided by Adam Bush

Categories     Meat and poultry

Total Time 2 hours

Number Of Ingredients 14

corn-fed chicken 1.5-1.75kg, wishbone removed
unsalted butter 150g, at room temperature
tarragon a small bunch, finely chopped
garlic 1 clove, crushed
onion 1, cut into large pieces
carrot 1, cut into large pieces
celery 1 stick, cut into large pieces
lemon 1
sea salt 3 tbsp
soft brown sugar 1 tbsp
lemon thyme ½ a bunch, leaves picked
black peppercorns ground to make ½ tsp
garlic granules 1 tsp
lemon 1, zested

Steps:

  • Put all the dry-brine ingredients into a mortar and grind to a fine powder with a pestle, then add to a large bowl. Add the chicken and rub the brine in really well, ensuring it is well covered inside and out. Put a cooling rack over a tray and sit the chicken on top. Chill uncovered in the fridge for at least 4 hours and preferably overnight, but no longer than 24 hours.
  • Heat the oven to 220C/fan 200C/gas 6. Pat the chicken all over with kitchen paper, removing as much moisture as possible.
  • Put the butter, tarragon and garlic into a bowl with some seasoning and mix well. Carefully pry the skin on the chicken breasts and legs away from the meat with your hand, being careful not to tear the skin. Spread the butter underneath the skin, pushing right down and around the legs.
  • Put the onion, carrot and celery into the bottom of the roasting tray and put the chicken on top. Cook for 15 minutes then reduce the oven temperature to 180C/ fan 160C/gas 4 and cook for 1 hour, basting the bird with the butter every so often.
  • Put the chicken onto a plate and, with several pieces of tin foil, cover the legs tightly, but don’t cover the breasts. Leave for 20 minutes to rest, then carve. Squeeze the lemon into the roasting tin and serve these buttery veg and juices alongside the chicken

Nutrition Facts : Calories 703 calories, FatContent 53 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 2 grams fibre, ProteinContent 47 grams protein, SodiumContent 5000 milligrams of sodium

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