Make this menu the evening before so that the cooked chicken can
marinate overnight. Take the dish out of the refrigerator about an hour before
dinner, and serve it at room temperature with a crisp Pinot Grigio.
Orange Chicken with Sesame and Ginger
10 SERVINGS
1 cup fresh orange juice
½ cup fresh lemon
juice
½ cup mango chutney
¼ cup chopped peeled
fresh ginger
3 tablespoons seasoned rice vinegar*
3 tablespoons grated orange peel
1 tablespoon oriental sesame oil
½ teaspoon dried
crushed red pepper
¼ cup sesame seeds
10 boneless chicken breast halves with skin
6 tablespoons (¾ stick) butter
Preheat oven to 400°F.
Combine first 8 ingredients in medium bowl. Whisk until well
blended. Pour mixture into 13 x 9 x 2-inch glass baking dish.
Place sesame seeds in small bowl. Sprinkle chicken breast
halves with salt and pepper. Place skin side down on seeds, coating skin.
Melt 3 tablespoons butter in large nonstick skillet over
high heat. Add 5 chicken breasts, skin side down, to skillet and cook until
golden brown, about 3 minutes. Turn chicken over; cook 2 minutes longer. Place
chicken, skin side up, in marinade in baking dish. Wash skillet. Repeat with
remaining 3 tablespoons butter and 5 chicken breasts.
Cover chicken with foil; bake until cooked through, about 20
minutes. Remove foil; let chicken cool 1 hour in marinade. Cover; chill
overnight. Let chicken stand 1 hour at room temperature before serving.
*Also known as sushi vinegar; available in Asian markets and
in some supermarkets.
Couscous with Dried
Apricots and Pistachios
Toasted pistachios, apricots, cinnamon and allspice bring
great flavor to this accompaniment to the chicken.
10 servings
3 cups water
4 ½ tablespoons extra-virgin olive oil
2 teaspoons salt
1 ½ 10-ounce boxes couscous (about 2 ½ cups)
1 ¼ cups (about 7 ounces) dried apricots, thinly sliced
2 ¼ teaspoons ground cinnamon
½ teaspoon ground allspice
1 ¼ cups (about 4 ounces) unsalted pistachios, toasted,
chopped
¾ cup chopped green onions
6 tablespoons thinly sliced fresh basil
Combine 3 cups water, oil and salt in medium saucepan; bring
to boil. Combine couscous, apricots and spices in large bowl. Add boiling
liquid. Cover immediately; let stand until water is absorbed, about 5 minutes. Uncover;
fluff with fork. Cool. (Can be made 6 hours ahead. Cover; refrigerate. Bring to
room temperature before continuing.)
Mix nuts, green onions and basil into couscous. Season with
salt and pepper.
Spinach Salad with Grilled
Onions and Tahini Vinaigrette
Tahini, a creamy sesame seed paste, adds a nice
twist to the dressing for the salad. 10 SERVINGS
Vinaigrette
½ cup water
¼ cup white wine
vinegar
3 tablespoons tahini (sesame seed paste) *
2 tablespoons coarse-grained mustard 1 teaspoon honey
1 small garlic clove, minced
¾ cup vegetable oil
Salad
2 large red onions
12 cups (packed) baby spinach, trimmed
10 large radicchio leaves
Combine 3 cups water, oil and salt in medium saucepan; bring
to boil. Combine couscous, apricots and spices in large bowl. Add boiling
liquid. Cover immediately; let stand until water is absorbed, about 5 minutes.
Uncover; fluff with fork. Cool. (Can be made 6 hours ahead. Cover; refrigerate.
Bring to room temperature before continuing.)
Mix nuts, green onions and basil into couscous. Season with
salt and pepper.
For Vinaigrette: Combine all ingredients except oil in
blender and blend well. Gradually blend in oil. Season to taste with salt and
pepper. (Can be made 2 days ahead. Cover
and chill. Bring vinaigrette to room temperature before using.)
For Salad: Cut onions lengthwise into 1/2-in thick wedges,
leaving root ends intact. Plac onions in 15 x 10-inch glass baking dish. Pc 1
cup vinaigrette over onions, coating even Let marinate 3 hours. Chill remaining
dressing. (Can be made 1 day ahead. Chill onions.)
Prepare barbecue (medium-high heat) or preheat broiler.
Sprinkle onions with salt a pepper. Grill or broil onions until golden, turning
occasionally, about 12 minutes. (Cc be made 6 hours ahead. Keep at room
temperate
Place spinach in large bowl. Toss with enot vinaigrette to
coat. Season with salt and pepper. Fill
radicchio leaves with spinach. Top with grilled onions. Pass remaining
vinaigrette.
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