Looking 4 dairy free chicken recipes I can just throw in the oven

14 years ago

LOL but I am so over standing at a stove after the last few weeks cooking, cooking and more cooking.

I need some recipes where you just throw a bunch of SLBL chicken breasts in a dish, add some other stuff (don't even mind a few bottles or cans needing to be opened LOL) and let is bake.

I have one super easy dish but need more variety so in the spirit of the holidays I'll share if you do...

Baked Coconut Curry Chicken

2 1/2 lbs. chicken (I use chicken legs and boneless, skinless thighs & breasts, but you can use whatever combination of chicken you enjoy most)

1 can coconut milk

2 cups chicken broth

2-3 teaspoons cayenne pepper (depending on how hot you like your food)

2 tablespoons curry powder (again depending on how much you like curry)

1 teaspoon garlic powder

1 tablespoon sugar

salt & pepper to taste

1. Preheat oven to 375 degrees

2. Wash and pat dry the chicken with a paper towel. Pour the chicken broth and coconut milk in a baking dish then lay the chicken in the broth. Sprinkle with salt and pepper. Then sprinkle the rest of the spices all over the chicken and broth.

3. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the dish from the oven, carefully remove the foil and turn chicken and mix up the broth mixture so the coconut milk breaks up. Put the baking dish back in the oven uncovered for another 30-45 minutes or until the chicken is fully cooked and very tender.

4. I cook this chicken a little longer than necessary because I like the thighs and breasts to sort of shred and since the chicken is in a broth, it does not dry out with the extra cooking time.

5. Once you remove the baking dish from the oven, carefully pour the sauce into a saucepan and add 1 tablespoon butter. Mix using a whisk, bring the sauce to a boil and whisk till smooth and reduced. Taste the sauce to make sure it is spicy enough for your liking...if not...add more cayenne pepper and curry powder. Serve chicken over rice and pour the sauce over the chicken and rice.

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Comments (8)

dgkritch
14 years ago
Sol's Lemon Garlic Chicken!
You can search here, but the gist of it is olive oil, lemon juice, herbs of your choice and 25 garlic cloves.
Spray a pan, put the chicken in (thighs are my favorite, but BLSL works too), toss in garlic cloves and drizzle with the oil/lemon/herb mix.

Bake till done to your liking.

Remove the chicken and mash the garlic cloves. Reduce the liquid to make sauce. Wonderful over pasta or rice!

Deanna
carrie2
14 years ago
Roasted Chicken, Apples and Leeks

8 small chicken thighs and drumsticks

4 small, crisp apples (Empire or Braeburn) cored and quartered

2 leeks, cleaned, trimmed and cut into quarters lengthwise

6 small sprigs fresh rosemary

2 tablespoons olive oil

Kosher salt and black pepper

Heat oven to 400 degrees F. On a large rimmed baking sheet or a large roasting pan, toss the chicken, apples, leeks, rosemary, oil, 1 teaspoon salt and 3/4 teaspoon pepper. Turn the chicken skin-side up. Salt and pepper those a little more.

Roast until the chicken is cooked through and the apples and leeks are tender, 40 to 45 minutes.

(I cooked it at 400 for 40 minutes, then turned the oven up to 500 for 10 minutes more to brown the chicken.)
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Olychick
14 years ago
This was recently published in the Seattle Times-it was an old recipe from a now retired very popular columnist in Seattle. The current food editor noted in her article (linked) that she tried with fresh garlic and ginger and also marinated it longer to compare with this easy, quick version. She says the quick version is just as good/better. I think it would work fine with breasts, but I use boneless/skinless thighs and turn once during cooking. It is really easy and yummy.

Bug Juice Chicken

[serves four, easily doubled for a crowd]

Ingredients

1 cut-up fryer chicken or 6 to 8 thighs (I used bone-in skin-on thighs)

1/3-cup soy sauce (I used low-sodium soy sauce)

2 tablespoons fresh lemon juice

1/4 teaspoon each: onion powder, garlic powder, ground ginger, poultry seasoning

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1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl.

2) Rinse and pat dry chicken parts, then arrange in a baking pan.

3) Pour soy sauce mixture over the chicken and flip the parts twice.

4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

Here is a link that might be useful: Bug juice chicken
bbstx
14 years ago
This is a wonderful dish that has to be done ahead, with just a little bit done before your guests arrive. I make it with boneless chicken breasts. I do not use as much brown sugar as is called for, but rather just sprinkle a little bit over each chicken breast. Once, I made it with apricots rather than prunes. Never again. The prunes are much better and even avowed prune-haters love it!

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4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Here is a link that might be useful: Epicurious: Silver Palate Chicken Marbella
ruthanna_gw
14 years ago
CHICKEN IN HONEYED TOMATOES

6 boneless, skinless chicken breasts
Salt and pepper to taste
3 Tbsp. olive oil
1 small onion, chopped
1 clove garlic, minced
1 can diced tomatoes
1/2 cup dry white wine
2 Tbs. honey
1/2 tsp. dried tarragon leaves
1/2 tsp. dried thyme leaves
1/4 cup pitted black olives, halved
1 Tbsp. chopped parsley

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teresa_nc7
14 years ago
I hear ya' about the cooking and more cooking and more cooking......

I bake this Moroccan Chicken recipe instead of grill it...have made it 4 times already, it is that good!

Grilled/Baked Moroccan Chicken

Good with rice pilaf or couscous and a green salad.

1/2 cup extra virgin olive oil (good quality)
1/4 cup chopped scallions (white part only or chopped onion)
1/4 cup chopped parsley
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts or 8 chicken thighs/pieces or leg quarters or chicken halves

Optional use 1 heaping TB ras-al-hanout seasoning instead of the ground spices

Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth.

Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.

Preheat the grill to medium hot.

Grill chicken breasts 5-7 minutes on each side, until done or bake at 375 for one hour for half a chicken or 45 minutes for chicken pieces

Pizza Chicken Roll-ups - variation from my friend Keren

4 chicken breast halves sliced horizontally into 2 pieces and pounded thin
Deli pepperoni very thin slices, 2-3 slices per roll
Deli provolone cheese 1 slice per roll
Pasta sauce, large jar of Prego or homemade tomato sauce
Mozzarella cheese slices, 1 per roll

On each piece of pounded chicken breast, layer on 2-3 slices pepperoni and 1 slice provolone cheese. Roll up and secure with a toothpick.

Grease a 9x13 or equivalent baking dish. Pour in 1 cup of the pasta sauce. Place rolls in dish and pour rest of sauce over all.

Cover with foil and bake at 350 for 30-40 minutes. Uncover and top with the slices of mozzarella then return to oven to melt cheese. Sprinkle with chopped basil or parsley and serve over hot cooked spaghetti that has some melted butter and garlic salt, pepper added.
teresa_nc7
14 years ago
So sorry! Guess you could leave the cheese off the pizza chicken roll-ups.

Teresa
jolj
14 years ago
Not oven, but crook pot.
In the mourning, just before you leave the house.
Put your favorite BBQ sauce on a hen in the crook pot.
Set the pot on low & leave.
I thought my wife was going to burn the house down.
But after 20 year I think it may be safe.

Looking 4 dairy free chicken recipes I can just throw in the oven

Comments (8)

dgkritch

carrie2

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