- bay leaf
- lemon juice
- sliced onion
- sliced mushrooms
- tomato paste
- chicken broth
- white wine
168 cal., 28 g protein, 3 g fat
- light balsamic vinaigrette
- balsamic vinegar
- freshly ground black pepper
- dried rosemary leaves
171 Calories, 29 protein, 4 g fat
- Olive Oil Spray
http://smittenkitchen.com/2012/01/buttermilk-roast-chicken/
“This recipe was inspired by Nigella Lawson’s version. I fiddled a lot, changing the spices and sweetener, though my biggest changes were to increase the salt, garlic and marinating time. If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher. (Here’s why). I imagine that going forward I’ll be using this technque as a springboard for a lot of different recipes and spice combinations. However, even when using the simplest recipe below, the chicken was unbelievably tender and flavorful.”
(with wild rice and green beans one night; roasted potatoes and, uh, more green beans another)
- buttermilk
- table salt
- granulated sugar
- Lots of freshly ground black pepper
- Drizzle of olive oil
- boneless skinless chicken breasts
- white wine
- olive oil
- heavy cream
- diced celery
- diced dried apricot
- sultana raisin
- white pepper
- curry powder
- ground cumin
- ground coriander
- rice vinegar
- red wine
- grated orange peel
- fresh orange juice
- grated lemon peel
- fresh lemon juice
- chopped fresh cilantro
- chopped green onions
- chopped fresh oregano
- ground cumin
- orange slice
- -3 boneless chicken breast halves
- olive oil
- ground cumin
- packed brown sugar
- seasoning salt
- sourdough rolls
- ketchup
- chicken broth
- chopped red bell peppers or 1 1/2 cups green bell peppers
- boneless skinless chicken thighs
- jamaican jerk spice
- hoagie rolls