Bernaies Curried Chicken And Bulgur Recipes

GRILLED CURRY CHICKEN

Steps:

• Fire up BBQ to medium heat.
• In a large bowl, stir oil with mustard, honey, curry, salt, garlic powder, pepper and cinnamon or allspice.
• Baste chicken with a basting brush or add chicken turning evenly to coat.
• Place chicken on grill.
• BBQ turning and brushing often with remaining marinade.
• Baste only for the first 5 minutes, allowing all baste to cook.
• Remember, the marinade has been in contact with raw chicken, so it must be fully cooked.
• Grill 5 more minutes to ensure doneness.
• Sprinkle with coriander.
• Great with Fast Tropical Mango Salsa.
• As an alternative, you can double the sauce, place in foil covered baking dish and bake the chicken breasts in the oven at 375 for about 20 minutes. Goes great with Pad Thai!

MIDDLE EASTERN CHICKEN AND BULGUR

Steps:

• Heat on high a nonstick skillet that is large enough to hold all the ingredients. Reduce heat to medium-high, and add 1 teaspoon of the olive oil. Saute the chicken breasts until golden on both sides. Set aside.
• Meanwhile, chop whole onion. Add the remaining oil to the pan, and saute the onion until it softens and begins to turn golden. Meanwhile, mince garlic and add.
• Stir in the bulgur, cardamon, coriander and cumin and mix well. Add the stock, and reduce heat to medium-low. Return the chicken to the pan, cover and continue cooking until liquid has been absorbed.
• Meanwhile, grate lemon rind, squeeze juice and add both to pan as chicken and bulgur cook. Season with salt and pepper, and serve.

GRILLED CHICKEN WITH BULGUR

Steps:

• Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and 3/4 teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160 degrees F, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes.
• Meanwhile, combine 1 1/2 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.)
• Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.

ROASTED CURRIED CHICKEN WITH COUSCOUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
• Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
• Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
• While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.

CURRIED CHICKEN

Steps:

• Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin.
• This meal is usually served with white rice or roti skins.

CHICKEN AND BEARNAISE SAUCE

Steps:

• Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.
• Prep all your ingredients.
• Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.
• In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.
• Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.
• Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.
• Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.
• Serve over pasta and serve immediately.

BERNAIE'S CURRIED CHICKEN AND BULGUR

Steps:

• Start with a frying pan with high sides and a fitted lid, or have a flat, round pizza pan ready to cover the frying pan at the end of this recipe. Heat the oil and sauté celery & chicken until chicken is no longer pink, about 5 minutes. Add the next five ingredients and sauté for five more minutes until the spices give off a fragrant smell and the carrot is softened. Now add the next six ingredients. Cover and simmer for 15 to 20 minutes. Fluff with a fork and serve with pecans sprinkled on top and a side of fresh, steamed broccoli.

BEARNAISE SAUCE II

Steps:

• Place butter in a medium glass bowl, and melt in the microwave, about 30 seconds on High. Whisk in the onion, white wine vinegar, egg yolks, heavy cream and lemon juice. Season with tarragon, parsley, salt, mustard powder and cayenne pepper; mix well.
• Return to the microwave, and cook for 1 1/2 minutes, or until thickened, stirring until smooth every 20 to 30 seconds.