Chicken Watermelon Tacos Recipes
CHICKEN IN A WATERMELON
"Consider the madness of roasting a hen inside a hollowed-out watermelon with soy sauce and a lemon," Rozanne Gold wrote in 1994, when she brought this recipe to The Times, part of a roundup of April Fools' Day recipes. It's an unconventional recipe, with roots in Hawaii and meant to surprise. (Step 5 encourages cooks to show the full chicken and watermelon to guests before carving.) Do, as one commenter suggests, and have someone on hand to record the reactions. And what to do with the leftover watermelon pulp? Take Gold's advice. "With some sugar, champagne and a little imagination, it makes a decent sorbet."
Provided by Rozanne Gold
Categories appetizer
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut a 1/4-inch-thick horizontal slice off bottom of watermelon, so it won't roll. Discard. Cut off the top third of the melon horizontally, then scoop out seeds and enough of the pulp from both remaining parts to make room for the chicken.
- Season cavity of chicken with salt and pepper. Insert lemon pricked with fork, along with 1 tablespoon of the soy sauce. Brush outside of chicken with remaining soy sauce, and sprinkle with five-spice powder.
- Place chicken in the larger part of the melon, and position the other piece of melon on top, securing with long skewers.
- Preheat oven to 400 degrees, and bake 2 hours. Then, reduce heat to 300 degrees and bake 2 1/2 hours longer.
- Place watermelon on a tray and show it to guests. Return it to kitchen: remove chicken and carve. With a ladle, remove juices from watermelon and reduce in skillet until thickened; whisk in cold butter and spoon over chicken before serving
CHICKEN-WATERMELON TACOS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over high heat. Add the tomatillos, jalapeno and red onion chunks. Cook, turning, until blistered, 5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos and jalapeno. Transfer to a cutting board; cool slightly. Chop the tomatillos and onion; seed and chop the jalapeno.
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the tomatillos, chopped onions and half of the jalapeno. Cook until the vegetables release their juices, then add the chicken, the juice of 1 lime and 1/2 teaspoon salt. Simmer until warmed through, about 2 minutes. Keep warm over low heat.
- Toss the watermelon, 1/2 cup cilantro, the sliced red onion, the remaining jalapeno, juice of 1 lime, 1 tablespoon olive oil and half of the cheese in a bowl. Season with 1/4 teaspoon salt and a few grinds of pepper. Warm the tortillas in a dry skillet.
- Add the remaining 1 cup cilantro to the chicken mixture. Divide among the tortillas; top with the watermelon salad, the remaining cheese and the avocado. Serve with lime wedges.
Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 95 milligrams, Sodium 880 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 37 grams
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