Looking for interesting Friday night chicken recipes

pesek zman

Thu, Aug 30 2018, 2:05 pm

Coq au vin is super easy but looks and tastes fancy (kosher by design entertains has a good recipe)

Lemon chicken looks fancy too (the sliced lemons on top look pretty)

mom!

Thu, Aug 30 2018, 2:10 pm

Slice an onion into half rings, place into pan. Place chicken on top and add water to pan, about a 1/4 way full. Sprinkle generously with salt, paprika, onion powder and garlic powder. I like to start with salt, the onion and garlic then paprika for best color. Bake on 350, covered tightly for two hours and uncovered for 20-30 minutes. Enjoy!

rgr

Thu, Aug 30 2018, 2:28 pm

ra_mom wrote:

What's your usual? Tongue Out

My usual is stuffed chicken cutlet roll ups. I prepare tons of them in the freezer and defrost as needed. Actual prep on erev shabbos means popping them in the oven for 25 min.

I love it but I'm ready for a change. Preferably that I can prepare in advance and freeze as well.

studying_torah

Thu, Aug 30 2018, 2:40 pm

Rgr, sounds yummy can you share your recipe & how to prevent the tops from drying out? Mine always did so I stopped making it.

Southern baked chicken (mayo w cornflake crumbs), chicken caccitore are both favorites here.

HeartyAppetite

Thu, Aug 30 2018, 2:49 pm

Crunchy chicken:
1 cup flour
1 cup water
1 egg
garlic powder
Combine to make a paste, dip chicken and then coat with crushed orb flakes
Put into pan put a drop of oil on bottom, bake 350 uncovered about1/12 - 2 hours

Sesame chicken bottoms:
1/2 cup duck sauce
1/4 cup sugar
1/4 cup ketchup
1/4 cup soy sauce
Pour over chicken bottoms. Sprinkle with sesame seeds. Bake on 400 for hour and 15 minutes. Uncover for another 15 min.

jewishmom6

Thu, Aug 30 2018, 2:52 pm

for chicken rolls ups I use dark chicken - super moist. I put in kishka/pastrami roll up, spice w/ garlic powder & paprika spray w/ pam bake pour on some duck sauce bake uncov. its yum!

dh loves this honey chicken, credit due to ra_mom!!

Honey Chicken:
1 chicken, cut into 8 pieces
3/4 cup honey
1/4 cup soy sauce
1/4 cup olive oil
1 Tbsp garlic powder
1 tsp black pepper

Mix together all sauce ingredients.
Pour over chicken.
Bake, uncovered, at 375 for 1 hour, or until slightly browned.

[I leave out the olive oil, and reduce the black pepper amount.
I use 4 chicken bottoms, and sometimes separate the thighs from the drumstick, as suggested.]

PinkFridge

Thu, Aug 30 2018, 4:32 pm

daniels mom wrote:

Can I add, save any liquid for Sunday night rice!

PinkFridge

Thu, Aug 30 2018, 4:37 pm

rgr wrote:

You can prep and freeze any chicken recipe, from my experience. Use fresh chicken, or even individually frozen pieces if you act fast enough. I've prepped baked schnitzel that way. Now your old faithful might be problematic because if it thaws enough to roll, that might be too much thawing for refreezing.

sirel

Thu, Aug 30 2018, 4:40 pm

Y.S. wrote:

dh loves this honey chicken, credit due to ra_mom!!

Honey Chicken:
1 chicken, cut into 8 pieces
3/4 cup honey
1/4 cup soy sauce
1/4 cup olive oil
1 Tbsp garlic powder
1 tsp black pepper

Mix together all sauce ingredients.
Pour over chicken.
Bake, uncovered, at 375 for 1 hour, or until slightly browned.

[I leave out the olive oil, and reduce the black pepper amount.
I use 4 chicken bottoms, and sometimes separate the thighs from the drumstick, as suggested.]

I just prepped a chicken for RH, using this recipe. It's in the freezer now, to be baked erev yom tov.
Thanks!

Raisin

Thu, Aug 30 2018, 4:40 pm

not super exciting but my standard is the 40 clove garlic chicken from the kosher pallette. Sprinkle chicken pieces with balsamic vinegar, black pepper, paprika. Scatter with lots of unpeeled garlic cloves. (I use single clove garlics if you can get those - for those in Europe they often have them on sale in Lidl) Bake uncovered. When ready to serve squeeze out inside of garlic and mix with some of the juice. Pour over chicken.

I also like this http://thegushgourmet.blogspot......html

SDmother

Thu, Aug 30 2018, 8:27 pm

jd1212 wrote:

The candied curry cornflake chicken in the first Silver platter cookbook is INSANE. Everyone gobbles it up when I make it.

Can you please post recipe!

member

Thu, Aug 30 2018, 8:32 pm

[quote="rgr"]My usual is stuffed chicken cutlet roll ups. I prepare tons of them in the freezer and defrost as needed. Actual prep on erev shabbos means popping them in the oven for 25 min.

I love it but I'm ready for a change. Preferably that I can prepare in advance and freeze as well.[/quote
Sounds interesting. Could you please share recipe?

jd1212

Thu, Aug 30 2018, 8:44 pm

Recipe for Candied Curry Cornflake chicken.
Ingredients:
1 egg
4 cup cornflakes, crushed
1 chicken (about 3 lb)
1 tsp curry powder
1 tsp paprika
1 tsp tumeric
1 tsp garlic powder
3-4 tbsp brown sugar
1 tsp kosher salt
1/4 tsp pepper
juice 1 lemon (3-4 tbsp)

Make paste mixing all spices, brown sugar, and lemon juice in a small bowl. Coat pieces of chicken in egg. Coat chicken pieces in cornflake crumbs. Bake the chicken on 375 for 375. After 30 min, drip the paste over the chicken pieces and bake another 30 min (I do for another 60 min usually).

healthymom1

Thu, Aug 30 2018, 8:51 pm

Check out peasloveandcarrots blog for chicken recipes. she has a bunch of marinade and her food always looks so delicious, homey and simple!

chummus

Thu, Aug 30 2018, 11:14 pm

Marinate chicken cutlets in a mixture of teriyaki sauce and some oil then dip chicken in bread crumbs bake in oven.
Make a sauce by sauteeing onions and steak pastrami cut in tiny pieces in a pan add some duck sauce. Drizzle on chicken when serving.
Really yummy my family loves it!!

jewishmom6

Fri, Aug 31 2018, 11:04 am

jd1212 wrote:

covered or uncovered?

thunderstorm

Fri, Aug 31 2018, 12:06 pm

This is always a hit in my household but you guys need to like peppers.

Chicken cutlets (not too thick)
2 eggs
1 1/2 Cup water
1-1 1/2 Cups flour
1/2 Tbsp paprika
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp oil
1 Tbsp baking soda
1 tsp garlic powder
Dash black pepper

Combine all batter ingredients and mix well until smooth. Dip cutlets in batter until well coated .
Fry on both sides until Golden. Set aside (the chicken does not have to be fully cooked at this stage)

Sauce:
2 Tbsp oil
1 onion diced
1 red pepper diced
1 green pepper diced
1 yellow pepper diced
1 8 oz can mushrooms
2 Tbsp ketchup
6 ounces apricot jam

Saute all vegetables until tender. Add ketchup and apricot jam and sautee until dissolved and gravy like.
Place cutlets in a lined baking pan. Pour vegetable sauce over chicken cutlets. Cover pan and bake on 375 for 30 min. Uncover and bake for 10 minutes.