QUINOA SALAD NYTIMES RECIPES

Name: Coronation Chicken Salad
Total time: 1 h 15 min
Yield: 6 to 8 servings
Cuisine: british
Ingredients: 3 to 4 pounds bone-in, skin-on chicken breasts; 1 tablespoon olive oil; Kosher salt, as needed; Fresh black pepper, as needed; 2 tablespoons unsalted butter; 1 large yellow onion, diced; 1/2 cup red wine; 6 tablespoons mango chutney; 1/4 cup tomato purée; 3 tablespoons curry powder; Juice of 1/2 lemon; 1 fresh or dried bay leaf; 1 cup mayonnaise; 3 ounces dried apricots, finely chopped (about 15 apricots)

CORONATION CHICKEN SALAD RECIPE - NYT COOKING

Coronation Chicken Salad Recipe - NYT Cooking image

Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II. Coronation Chicken, a dish with Indian flavors, has since “become a staple in the U.K.,” said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant’s signature sandwiches. “There is such a huge Indian population in the U.K. that the two cuisines have become somewhat intertwined.” By now it is a mainstay of the American picnic basket, too, and its undercurrents of sweetness (from apricots and mango chutney) and spice (from curry powder) are easy to achieve. Use soft bread, so that the chicken salad doesn’t go squirting out the sides with each bite. And cutting off the crusts? Go right ahead. There is no shame in that.

Provided by Jeff Gordinier

Total Time 1 hours 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

3 to 4 pounds bone-in, skin-on chicken breasts
1 tablespoon olive oil
Kosher salt, as needed
Fresh black pepper, as needed
2 tablespoons unsalted butter
1 large yellow onion, diced
1/2 cup red wine
6 tablespoons mango chutney
1/4 cup tomato purée
3 tablespoons curry powder
Juice of 1/2 lemon
1 fresh or dried bay leaf
1 cup mayonnaise
3 ounces dried apricots, finely chopped (about 15 apricots)

Steps:

Heat oven to 350 degrees. Rub chicken on all sides with olive oil, season generously with salt and pepper and arrange on a rimmed baking sheet. Bake until skin is golden and meat is cooked through, about 45 minutes. Let chicken cool slightly, then remove skin and bones and chop meat into bite-size pieces. Set aside.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes. Add the red wine, mango chutney, tomato purée, curry powder, lemon juice and bay leaf and bring to a simmer. Continue simmering, stirring occasionally and adjusting heat as necessary, until sauce is quite thick, 8 to 10 minutes. Season to taste with salt and pepper; remove and discard bay leaf.
Transfer sauce to a large bowl and let cool to room temperature, then add the mayonnaise and stir to combine. Add the cooled chicken and the apricots and stir to coat them in the sauce. Season to taste with salt and pepper. For sandwiches, spread the chicken salad on thick slices of English white bread or seven-grain bread. Cut off crusts if making finger sandwiches for tea.

Nutrition Facts : @context http//schema.org, Calories 683, UnsaturatedFatContent 33 grams, CarbohydrateContent 23 grams, FatContent 46 grams, FiberContent 3 grams, ProteinContent 43 grams, SaturatedFatContent 11 grams, SodiumContent 716 milligrams, SugarContent 17 grams, TransFatContent 0 grams

RICE CAKES RECIPE - NYT COOKING - COOKING.NYTIMES.COM

Rice Cakes Recipe - NYT Cooking - cooking.nytimes.com image

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Total Time 20 minutes

Yield 4 to 6 cakes

Number Of Ingredients 9

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http//schema.org, Calories 558, UnsaturatedFatContent 6 grams, CarbohydrateContent 80 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 17 grams, SaturatedFatContent 10 grams, SodiumContent 461 milligrams, SugarContent 1 gram, TransFatContent 1 gram

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