Skip to main content

Zippy Sticky Chicken from Robin R

By Roxane
Originally from Byron’s Dutch Oven Cooking

Robin’s notes:  It can easily be cooked in the oven in your favorite indoor pot as well.  I think the temperature was around 350-375 for 60-75 minutes.   We use mango chutney.  We have also used peach and grape jam/jellies.  Chutney is the best though.  We serve over baked potatoes, which is quite yummy.  When doubling the recipe, watch the sauce thickness.  It be can be quite runny, so we let it cook with the top slightly askew to thicken the sauce a bit

10 skinless chicken thighs
⅔ C ketchup
⅔ C chutney
2 Tbs. olive oil
1 lemon juiced
2 Tbsp red onion, minced
2 cloves garlic, minced
2 tsp hot sauce
1 tsp salt
1 tsp coarse ground black pepper

Arrange chicken thighs in a 12” Dutch oven.  In a medium bowl mix together olive oil, ketchup, chutney, garlic, onion, salt, pepper, hot sauce, and lemon juice.   Pour sauce over chicken then cover and bake using 8-10 briquettes bottom and 14-16 briquette tops for 60-75 minutes.  Serve over rice.
Serves 8 - 10.
Labels:

Comments

Post a Comment

Popular posts from this blog

Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

By Roxane
From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar.  (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an...
Post a Comment
Read more

Rita's BBQ Meatballs

By Roxane
MOM'S BBQ MEATBALLS Meatballs: 3 lbs ground beef (I recommend a mix of beef & pork) 1 C cracker crumbs 1/2 tsp garlic powder 2 tsp chili powder 1 C evaporated milk 2 eggs 2 tsp salt 1 C oatmeal 1/2 C chopped onion 1/2 tsp pepper Sauce:  (Consider seriously doubling the sauce) 2 C ketchup 1/2 tsp liquid smoke 1 C brown sugar 1/4 C chopped onion 1/2 tsp garlic powder Preheat oven to 350 degrees.  Squish all the meatball ingredients together and form into 1” - 2” meatballs.  Place in 9 x 13 pans (you’ll probably need two pans).  Mix together sauce ingredients & pour over meatballs.   Bake for 1 hour.
Post a Comment
Read more

Mushroom Stroganoff with Goat Cheese via Robin S

By Roxane
Robin made this when she hosted in April.  Originally Alton Brown's recipe found at the Food Network: http://www.foodnetwork.com/recipes/alton-brown/mushroom-stroganoff-with-goat-cheese-recipe.html Ingredients 12 ounces extra-wide egg noodles 3 tablespoons unsalted butter 5 portabella mushrooms, stems removed and sliced 1 teaspoon kosher salt 1 bunch green onions, sliced and white bottoms and green tops separated 1 tablespoon all-purpose flour 14 ounces beef broth 8 ounces sour cream 4 ounces fresh goat cheese 1/2 teaspoon black pepper, freshly ground, plus more for garnish Directions Add the noodles to 4 quarts of cold water in a 6-quart pot, cover and place over high heat. Cook to al dente, 18 to 22 minutes, stirring occasionally. Melt the butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase the heat to high, add the mushrooms and sprinkle with salt. Saute until they darken in color, soften and give off their liquid, 5 to 6 minutes. ...
1 comment
Read more