Creamy Garlic Parmesan Mushroom Chicken

Creamy Garlic Parmesan Mushroom Chicken
I made this 12/2021 and it was excellent.
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb boneless skinless chicken breasts or about 2-3 medium chicken breasts
  2. 1 teaspoon garlic powder
  3. 1 teaspoon oregano or Italian seasoning
  4. salt and pepper to taste
  5. 2 tbsp unsalted butter
  6. 1 tablespoon olive oil
  7. 8 oz baby Bella mushrooms
  8. 1/4 cup onion minced
  9. 3-4 cloves garlic minced
  10. 1 cup heavy cream (or light cream, or half & half)
  11. 1/4 cup freshly grated parmesan cheese
  12. 2 tablespoons fresh herb of choice optional
  13. 1/2 cup dry white wine (not in original recipe)
Instructions
  1. Slice chicken breasts in half horizontally to make them thinner. Season both sides of chicken breasts with garlic powder, oregano, and a pinch of salt and pepper.
  2. Heat butter and oil in over medium-high heat in a large heavy duty pan or cast iron skillet. Add chicken breasts to the pan and cook 5-6 minutes per side. I added 1/2 cup of white wine at this stage to finish the chicken. Remove chicken from pan and set aside.
  3. To the same pan, add the mushrooms and onion to the pan and saute for 2-3 minutes or until tender. Add the garlic and a pinch of salt & pepper; saute for 1 minute or until fragrant.
  4. Reduce heat to low and Add the heavy cream, parmesan cheese, and herbs. Simmer for 1-2 minutes or until sauce begins to thicken. Taste and add more salt if needed.
  5. Return chicken along with its juices to the pan and cook for another 1-2 minutes. Serve with pasta, rice, salad, or veggies.
Notes
  1. Chicken Breasts: This recipe calls for boneless, skinless chicken breasts but thinly pounded boneless, skinless chicken thighs will also work. The chicken breasts are cut in half horizontally to help the chicken cook fast and make thinner fillets.
  2. Mushrooms: This recipe will work with just about any type of mushrooms. Sliced White, Crimini, or baby Bella mushrooms are preferred.
  3. Onion: Finely minced onion or shallots. The recipe can do without the onions but why not? They add a nice caramelized flavor to the cream sauce.
  4. Garlic: Lots of fresh minced or crush garlic. The recipe calls for 3-4 but I went ahead and used 5 because I’m hooked on garlic.
  5. Heavy Cream: Aka double cream or heavy whipping cream. The recipe will also work with half & half, light cream or evaporated milk.
  6. Parmesan Cheese: Freshly grated parmesan cheese is optional but highly recommended. You can also use pre-grated parmesan.
  7. Herbs: A few tablespoons of fresh herbs really do take this dish to the next level. You can use parsley, chives, rosemary, dill, cilantro, or leave out the herbs all together if you don’t have any on hand.
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Adapted from gimmedelicious.com
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Skillet Chicken and Wedge Potatoes

Skillet Chicken and Wedge Potatoes
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 pound skinless and boneless chicken breast, sliced into medallions
  2. INGREDIENTS*
  3. 1 teaspoon smoked paprika
  4. 1/2 teaspoon Italian seasoning
  5. 1/4 teaspoon salt
  6. 2 tablespoons olive oil, separated
  7. FOR POTATOES
  8. 1 tablespoon olive oil
  9. 1 tablespoon unsalted butter, melted
  10. 8 cloves garlic, chopped
  11. 12 ounces potatoes, cut into wedges
  12. 1/4 teaspoon salt
  13. 3 dashes Italian seasoning
  14. 1 teaspoon fresh rosemary, roughly chopped, optional
  15. 1 tablespoon olive oil
  16. 1 tablespoon unsalted butter, melted
  17. *GREEK, CAJUN OR OTHER SPICE MIX IS BETTER ALTERNATIVE FOR CHICKEN
Instructions
  1. In a ziploc, marinate the chicken with the smoked paprika, Italian seasoning, salt, and 1 tablespoon of olive oil. Stir to mix well and set aside.
  2. Heat up a cast-iron skillet on medium-low heat. Add the olive oil and butter, follow by the garlic, potatoes, and the rest of the ingredients. Cook the potatoes wedges until the outside is browned and the inside is cooked through about 10-15 minutes. Dish out and set aside.
  3. In the same skillet on medium heat, add the remaining tablespoon of olive oil. Pan-fry the chicken, each side for about 4-5 minutes.
  4. Push the chicken to one side and add the potatoes. Add salt to taste. Turn off the heat and serve the chicken and potatoes immediately
Notes
  1. I made this in January, 2021. The potatoes are good, but the chicken was a little bland. I'd change the spice. Good the next day, too.
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Turkey Tetrazzini

Leftover Turkey Tetrazzini
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
0%
Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 package (7 ounces) thin spaghetti, broken in half
  2. 2 cups cubed cooked turkey
  3. 1 cup sliced fresh mushrooms
  4. 1 small onion, chopped
  5. 1 cup peas
  6. 3 tablespoons butter
  7. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  8. 1 cup whole milk
  9. 1/2 teaspoon poultry seasoning
  10. 1/8 teaspoon ground mustard
  11. 1 cup shredded cheddar cheese
  12. 1 cup shredded part-skim mozzarella cheese
  13. 1 tablespoon shredded parmesan cheese
  14. Minced fresh parsley
Instructions
  1. Cook spaghetti according to the directions on the package. Drain and place in a greased
  2. baking dish. Top with turkey; set aside.
  3. In a large skillet, saute the mushrooms, peas, and onion in butter until tender. Whisk in the
  4. soup, milk, poultry seasoning, and mustard until mixed. Add cheddar cheese; cook and stir
  5. over medium heat until melted. Pour over turkey.
  6. Sprinkle with mozzarella and Parmesan cheeses (your dish will be full). Bake, uncovered, at
  7. 350 degrees for 25-30 minutes or until heated through.
  8. Sprinkle with parsley and enjoy!
Notes
  1. I made this dish in 2020. It's a good use of leftovers.
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Adapted from Cooking Professionally
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Instant Pot Chicken Cacciatore

Instant Pot Chicken Cacciatore
This isn't a true cacciatore by any measure, but it's a tasty chicken-rice dish. It's a good idea to watch the video first.
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Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. Salt and pepper, to taste
  3. 1 tablespoon oil
  4. 1 small yellow onion, finely diced
  5. 2 cups sliced mushrooms
  6. 2 garlic cloves, minced
  7. 1 cup white rice
  8. One 15-ounce can diced tomatoes
  9. 1 cup low-sodium chicken broth
  10. 2 tablespoons Italian seasoning
  11. 4 cups baby spinach
  12. 2 tablespoons freshly grated Parmesan
Instructions
  1. Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
  2. Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
  3. Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
  4. Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
  5. Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Adapted from Food Network
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Chicken Shawarma | ****

Chicken Shawarma
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2lb chicken thigh fillets , skinless and boneless (I use breasts; see Notes)
  2. Marinade
  3. 1 large garlic clove , minced (or 2 small cloves)
  4. 1 tbsp ground coriander
  5. 1 tbsp ground cumin
  6. 1 tbsp ground cardamon
  7. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  8. 2 tsp smoked paprika
  9. 2 tsp salt
  10. Black pepper
  11. 2 tbsp lemon juice
  12. 3 tbsp olive oil
  13. Yoghurt Sauce
  14. 1 cup Greek yoghurt
  15. 1 clove garlic , crushed
  16. 1 tsp cumin
  17. Squeeze of lemon juice
  18. Salt and pepper
  19. To Serve
  20. 6 flatbreads (Lebanese or pita bread orhomemade soft flatbreads)
  21. Sliced lettuce (cos or iceberg)
  22. Tomato slices
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
  8. To Serve
  9. Slice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.
  10. To make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!
Notes
  1. Chicken breast: Thighs are recommended because it has more fat for better caramelization. But I prefer cooking with chicken breasts. The best way is to cut them in half horizontally to make 2 thin steaks no thicker than 1 cm/ 2/5" each. If needed, pound lightly. Marinate per recipe. Then cook on a high heat (not medium high per recipe) for just 2 minutes on each side until golden. They will be juicy and beautiful inside!
  2. Meat can be prepared ahead and frozen: Pop the marinade and chicken in a ziplock bag and freeze straight away. Then as it defrosts, it will marinate!
Adapted from Recipe Tin Eats
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Moroccan Chicken Tagine with Olives

 

Moroccan Chicken Tagine with Olives
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon paprika
  2. 1/2 teaspoon cayenne pepper
  3. 1 teaspoon ground cumin
  4. 1/2 teaspoon turmeric
  5. 1-1/2 teaspoons salt
  6. 1/4 teaspoon freshly ground black pepper
  7. 3 pounds chicken breasts and thighs, cut into large equal-sized pieces
  8. 2 tablespoons olive oil
  9. 1 large onion, thinly sliced
  10. 3 cloves garlic, minced
  11. 1 teaspoon minced fresh ginger
  12. 2 tablespoons all-purpose flour
  13. 1 cup chicken broth
  14. 3 small preserved lemons, cut into quarters
  15. 3/4 cup Castelvetrano olives
  16. 1 tablespoon harissa, or another type of chili-garlic sauce
  17. 1 tablespoon honey
  18. 1/4 cup chopped fresh parsley
  19. couscous (follow directions on box)
Instructions
  1. In a large bowl, combine the paprika, cayenne pepper, cumin, turmeric, salt and pepper.
  2. Toss in spice mixture until the chicken is completely coated. Allow the chicken to sit in the spice rub for 15 minutes.
  3. Heat oil in a cast iron casserole dish. Add chicken and brown on all sides.
  4. Once browned, remove the chicken from the casserole dish and set aside.
  5. Add onion and saute until the onions are translucent.
  6. Reduce the heat to medium. Add garlic and ginger and cook 1 minute.
  7. Add flour and stir.
  8. Add the broth, scraping up all of the browned bits.
  9. Return chicken to the pan.
  10. Add the lemon, olives, harissa and honey.
  11. Cover and simmer over low heat for 45 minutes.
  12. Serve over couscous and top with fresh parsley.
Notes
  1. It looks good, but I haven't tried it. (3/29/19)
Adapted from thanksgiving.com
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Chicken in White Wine Sauce with Mushrooms

Chicken in White Wine Sauce with Mushrooms
Serves 4
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Serving Size
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tbsp butter unsalted
  2. 1 lb chicken breasts boneless and skinless, cut in half laterally
  3. salt and pepper to taste
  4. 1 medium onion chopped
  5. 3 cloves garlic minced
  6. 12 oz white mushrooms sliced
  7. 1 tbsp all-purpose flour (I skip the flour)
  8. 1/4 cup white wine
  9. 3/4 cup half and half
  10. parsley for garnish
Instructions
  1. Add the butter to a large skillet and melt over medium high heat.
  2. Season chicken breasts on both sides with salt and pepper. Place chicken breasts in skillet and cook on both sides, about 5 min per side or until no longer pink inside. Remove chicken from skillet.
  3. Add onion and garlic to skillet and cook for a couple minutes until onion is translucent and soft. Add mushrooms and stir. Season mushrooms generously with salt and pepper. Let cook for about 5 minutes, stirring occasionally. When mushrooms are cooked to your liking sprinkle the flour (see notes) over the mushrooms and stir. Add wine and cook off the wine for a couple more minutes. Add half and half, stir and cook for 3 minutes, stirring occasionally or until sauce reduces a bit and thickens.
  4. Garnish with parsley and serve hot.
Notes
  1. The flour tends to make it gummy. I don't plan to add it going forward)
  2. I serve this on a bed of Near East Great Grains. It would be good over couscous or orzo, too. It would be fine on its own served with a nice crusty bread.
Adapted from jocooks.com
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Lemon Chicken with Herbs

Lemon Chicken Breasts With Herbs
Serves 4
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Cook Time
15 min
Cook Time
15 min
0 calories
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Nutrition Facts
Serving Size
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 medium boneless, skinless chicken breasts (about 8 ounces each)
  2. 1 ½ teaspoons kosher salt
  3. 1 ¼ teaspoons ground black pepper
  4. ½ cup olive oil, plus 2 tablespoons
  5. 1 lemon, thinly sliced into rounds, seeds discarded
  6. ¼ cup dry white wine
  7. 3 garlic cloves, smashed
  8. 1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme
Instructions
  1. Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  2. In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Notes
  1. This is outstanding, and very easy to make.
Adapted from New York Times
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Chicken Breasts With Tomatoes and Capers

Chicken Breasts With Tomatoes and Capers
Serves 4
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Serving Size
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Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 boneless, skinless chicken breasts (about 2 1/4 pounds)
  2. Salt and freshly ground white pepper to taste
  3. 1 tablespoon olive oil
  4. 3 tablespoons finely chopped shallots
  5. 1 teaspoon finely chopped garlic
  6. 1 teaspoon dried tarragon
  7. 3 ripe plum tomatoes cut into small cubes (or one 28-ounce can of tomatoes, drained and chopped)
  8. ¼ cup red wine vinegar
  9. ¼ cup drained capers
  10. 1 cup dry white wine
  11. 2 tablespoons tomato paste
  12. ¼ cup chopped fresh parsley leaves
  13. Spinach (optional) for color
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Notes
  1. This is REALLY good. I added fresh baby spinach for color.
  2. https://cooking.nytimes.com/recipes/4406-chicken-breasts-with-tomatoes-and-capers
Adapted from New York Times
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Merguez Spice Rub

Merguez Spices for Roasted Meats
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127 calories
9 g
0 g
11 g
2 g
1 g
40 g
4726 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
40g
Amount Per Serving
Calories 127
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 4726mg
197%
Total Carbohydrates 9g
3%
Dietary Fiber 4g
16%
Sugars 1g
Protein 2g
Vitamin A
46%
Vitamin C
5%
Calcium
9%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tsp cumin seeds
  2. 1 tsp coriander seeds
  3. 1 tsp fennel seeds
  4. ½ cinnamon stick, broken up
  5. 1 tsp black peppercorns
  6. A pinch of cayenne pepper or chilli powder
  7. 2 tsp sweet smoked paprika
  8. 2 garlic cloves, finely chopped
  9. Leaves from 2 large rosemary sprigs, finely chopped
  10. 2 tsp sea salt
  11. 2 tsp olive oil
Instructions
  1. Lamb shoulder is an underrated cut. Treated to a very long, slow cook with pungent spices, it offers meltingly soft, flavourful meat that you can pull off the bone easily - as well as a pool of rich juices.
  2. Roast shoulder of lamb with merguez spices
  3. Prep 15mins Cook 6hrs30mins Servs 6
  4. Method
  5. If you have time, toast the cumin, coriander, fennel seeds, cinnamon and peppercorns in a dry frying pan over a medium heat for a minute or so, until fragrant (this boosts the flavour but isn't essential). Crush to a coarse powder using a pestle and mortar, then combine with the cayenne or chilli powder, paprika, garlic, rosemary, salt and olive oil.
  6. Lightly score the skin of the meat with a sharp knife, making shallow slashes just a few millimetres deep and 1-2cm apart. Rub half the spice paste all over the lamb shoulder, underneath as well as on top, and especially into the cuts. Put into a large roasting tin and place in an oven preheated to 220°C/Gas Mark 7. Roast for 30 minutes.
  7. Remove from the oven and rub the remaining spice paste over the meat using the back of a wooden spoon. Pour a glass of water into the tin (not over the meat), cover with foil and return to the oven. Reduce the heat to 120°C/Gas Mark ½ and cook for 6 hours, or until the meat is very tender and falling off the bone. You can add another glass of water halfway through, to keep the pan juices ticking along.
  8. Transfer the lamb to a warm serving plate. Skim the excess fat off the juices in the tin. Tear the meat into thick shreds and serve with the juices spooned over. Simple accompaniments are all you need: boiled new potatoes (in summer) or some roasted squash (in winter) and a dish of shredded cabbage, greens or kale would be ideal.
Notes
  1. Instructions are for shoulder of lamb. Can be applied to chicken or pork tenderloin just as easily.
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calories
127
fat
11g
protein
2g
carbs
9g
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