I have spent way too much time Googling chicken recipes this afternoon. An embarrassing amount of time. No 4th of July celebrating for me today, as I am hiding and lurking in the shadows, keeping my hair dyeing disaster to myself. I can’t get it fixed until tomorrow, so here I am, Googling chicken recipes.
I found two recipes that caught my eye. The first one is from a favorite blogger, Closet Cooking. Here is his Curried Honey Dijon Roasted Chicken recipe.
The next recipe that I want to try is from a new Food Network personality, Aarti Sequeira. Her show is called “Aarti’s Party.” Cringe-worthy name, huh? It’s like the only way Food Network could commit to an Indian food personality if is they could find some cutesy way to make her more mainstream. “Aarti’s Easy and Affordable Indian Meals” isn’t as charming as “Aarti’s Party,” I suppose. Anyway, I haven’t seen her show, but her food has good reviews and seems pretty delicious. Here is her recipe for Roasted Chicken Breasts with Orange, Cardamom, and Turmeric.
My plan is to make both recipes and use them as lunches to take to work this week.
So, what I have done is mixed the separate marinades and have placed the chicken breasts in their respective zip lock baggies. They are resting peacefully in the fridge as I type this. Aarti’s recipe really doesn’t say to marinade the chicken, but instead, to mix the spices and juice with butter and to cover the chicken with the mixture and then roast soon thereafter . I’d like to cook all of my chicken at the same temperature and at the same time (in separate pans, of course), so I thought marinating Aarti’s chicken makes sense. It will give the chicken time to soak up the orange, cardamon, and turmeric and I guess I will just add the butter last minute, right before roasting.
I roasted all of the chicken breasts at the same time in the oven. Silly me, I forgot to salt Aarti’s recipe. I salted it last minute, while cooking in the oven, and it turned out ok, but still, sheesh. Who forgets to salt a marinade?! Anyway, to accompany these recipes, I also made a rice pilaf with toasted almonds, cranberries, green onions, cumin, and ginger. I cooked a cup of rice in two cups of chicken stock, some grated ginger, and cumin seeds. After the rice was nearly done cooking, I chopped up three or so green onions, and added that to a huge handful of cranberries, and a handful of almonds I roasted in a small frying pan. When the rice was cooked, I added it to the nuts, fruit, and green onions. It was such a delicious pilaf and it went perfectly with both chicken recipes. We packed the chicken and rice for lunches this week and each recipe was a great success.