PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Steamy Clay-pot Chicken
  Back To Index
    Steamy Clay-pot Chicken

    Broth:
  • 1 cup chopped fresh cilantro
  • 1 cup chopped plum tomato
  • 2 tablespoons chopped red onion
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 garlic cloves, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 Dash curry powder
  • 1 Dash ground cumin
  • 1 Dash chili powder
    Chicken and vegetables:
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon saffron threads
  • 1/4 teaspoon ground ginger
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 1/2 teaspoons olive oil
  • 7 cups (1-inch) cubed peeled eggplant (about 1 pound)
  • 1 1/3 cups (1-inch) pieces red bell pepper
  • 1/8 teaspoon black pepper
  • 18 cherry tomatoes
  • 8 red potatoes, halved (about 3/4 pound)
    Embezzler's Purses
  • 8 green onion tops
  • 2 teaspoons olive oil
  • 3/4 pound ground turkey
  • 8 ounces packaged fresh spinach (about 4 cups)
  • 1/2 cup (2 ounces) finely crumbled feta cheese
  • 1/4 cup pine nuts, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Dash of paprika
  • Dash of ground cinnamon
  • 4 sheets frozen phyllo dough, thawed
  • 4 teaspoons butter or stick margarine, divided and melted
  • 1. Preheat oven to 375°.

    2. To prepare the broth, combine the first 9 ingredients in a blender or food processor, and process until smooth. Set aside.

    3. To prepare the chicken and vegetables, combine 1/2 teaspoon salt, ground cumin, and next 4 ingredients (cumin through ginger); rub the spice mixture over chicken.

    4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saut° 3 minutes on each side or until lightly browned. Remove from pan. Add eggplant and bell pepper to pan; sauté 2 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spoon eggplant mixture into a large clay pot or Dutch oven; top with tomatoes and potatoes. Pour broth over vegetables; arrange chicken on top of vegetables. Cover and bake at 375° for 40 minutes or until the potatoes are tender. Serve with Embezzler's Purses, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 1-1/2 cups vegetables).

    Embezzler's Purses:
    These make great appetizers all by themselves.

    1. Preheat oven to 375°.

    2. Cook onion tops in boiling water 2 minutes. Drain and plunge into ice water; drain.

    3. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté turkey 5 minutes or until done. Add spinach; cook until spinach wilts. Stir in cheese and next 5 ingredients (cheese through cinnamon); remove from heat.

    4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 2 teaspoons butter. Top with a second phyllo sheet; cut into 4 squares. Spoon 1/3 cup turkey mixture in center of each square. Gather 4 corners of phyllo and crimp to seal, forming a purse. Tie 1 green onion strip around top of each purse. Repeat with remaining phyllo, butter, turkey mixture, and green onion strips. Place purses on a baking sheet, and bake at 375° for 8 minutes or until golden brown. Yield: 8 purses (serving size: 1 purse).

    From: Claire Smith of Houston's Daily Review Café
    Posted By: ???
    Post Date: ???

    *BACK TO CHICKEN*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com