Chickenwithcaramelisedpear Recipes

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MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS



Moroccan Chicken Tagine with Caramelized Pears image

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Provided by Natalie Titanov

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h28m

Yield 6

Number Of Ingredients 15

7 tablespoons olive oil, divided
2 onions, peeled and sliced
1 whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 cinnamon sticks
2 bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tablespoons fresh ginger root, peeled and minced
½ cup water
2 tablespoons butter
2 pears, cored and sliced
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
  • Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
  • Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g

CITRUSY ROAST CHICKEN WITH PEARS AND FIGS



Citrusy Roast Chicken With Pears and Figs image

This juicy, citrus-scented chicken is a perfect dish for that shoulder season between summer and fall, when pears and figs overlap in the market, and evenings cool down enough to turn on the oven. As the chicken roasts, its skin crisps and its fat renders, flavoring the caramelizing fruit in the pan. Before it's served, everything is topped with a garlicky orange relish flecked with parsley and drizzled with sherry vinegar. It's a sweet and savory meal that's simple enough for a weeknight (if you can marinate the chicken the night before), yet festive enough for guests.

Provided by Melissa Clark

Categories     dinner, poultry, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

3 garlic cloves
1 large orange
1 tablespoon finely chopped fresh rosemary, plus 2 whole sprigs
2 teaspoons fine sea salt
1 teaspoon freshly ground black pepper
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
8 seckel pears, halved and cored (or use 4 small ripe Bartlett, Anjou or other pears, quartered)
8 ounces ripe fresh figs (4 to 6 figs), halved lengthwise
Sherry vinegar, for serving
Flaky sea salt, for serving
1/2 cup parsley leaves, coarsely chopped, for serving

Steps:

  • Peel 2 of the garlic cloves, and finely grate or mash to a paste. Grate 1 teaspoon zest from the orange (reserve zested orange and remaining garlic clove for serving).
  • In a small bowl, combine garlic and zest with 1 tablespoon finely chopped rosemary, salt and pepper.
  • Place chicken on a 13-by-17-inch rimmed baking sheet, and rub rosemary mixture all over chicken including underneath the skin and inside the cavity. Chill uncovered in the refrigerator for at least 4 hours and up to overnight.
  • Heat oven to 450 degrees. Stuff chicken with rosemary sprigs. Drizzle chicken lightly with oil, and roast for 30 minutes.
  • Remove baking sheet from oven and carefully arrange pears and figs, cut-side down, on the hot pan. Continue to roast until chicken is cooked through, another 15 to 25 minutes.
  • Transfer chicken to a cutting board to rest for 10 minutes before carving. Roast pears and figs another 5 to 10 minutes, if necessary, until they are caramelized and tender.
  • Cut the white pith off the orange, then cut out orange segments into bite-size pieces. Finely grate or mash the remaining garlic clove.
  • To serve, transfer figs, pears and chicken to a platter. In the pan with chicken juices, toss orange segments, remaining garlic clove, and a drizzle of sherry vinegar; taste and season with flaky sea salt, if needed. Spoon oranges and pan juices over chicken and fruit on platter, and top with chopped parsley and more flaky sea salt.

BALSAMIC CHICKEN & PEARS



Balsamic Chicken & Pears image

Pears and dried cherries go amazingly well with chicken and balsamic vinegar. It's easy enough to make for a weeknight meal, but you can also dress it up for company. -Marcia Whitney, Gainesville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 cup reduced-sodium chicken broth
3 tablespoons white balsamic vinegar
1/2 teaspoon minced fresh rosemary
2 teaspoons cornstarch
1-1/2 teaspoons sugar
2 medium unpeeled pears, each cut into 8 wedges
1/3 cup dried cherries or dried cranberries

Steps:

  • Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

Nutrition Facts : Calories 335 calories, Fat 8g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 670mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 3g fiber), Protein 36g protein. Diabetic Exchanges

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA



Sheet-Pan Roasted Chicken With Pears and Arugula image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

  • Heat the oven to 450 degrees with a rack in the center.
  • Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
  • Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

CHICKEN WITH CARAMELISED BABY ONIONS AND PEARS



Chicken With Caramelised Baby Onions and Pears image

A classic Moroccan dish which strikes a balance between sweet and savoury flavourings - and sounds absolutely delicious. I'm posting it here for safekeeping: so I don't forget it! To achieve the balance that best suits your tastes, start with one tablespoon of honey and add more until it's just how you like it. Adapted from Claudia Roden's recipe in the August/September 2005 issue of 'Australian Vogue Entertaining + Travel'. Claudia Roden's recipe uses a whole chicken. When I make this recipe, I intend using skinless, boneless breasts, halved. Served over rice, noodles, or couscous, I think this recipe would easily serve 6 rather than the 4 specified. After I've made it, I'll post the cooking times for making this recipe with breasts, and any other adjustments in relation to the number of serves. If you make this recipe - with breasts or thighs - before I do, please include in your review your cooking times and how many serves it made.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

4 small firm beurre bosc pears or 2 large firm beurre bosc pears, unpeeled, quartered and cored
40 g unsalted butter
4 tablespoons sunflower oil
500 g shallots or 500 g baby onions
1 onion, peeled and chopped
1 large chicken, jointed
sea salt, to taste
fresh ground black pepper, to taste
good pinch saffron thread
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 -2 tablespoon clear honey
100 g blanched almonds (optional)

Steps:

  • Melt the butter in a non-stick pan over a medium heat, add 1 tablespoon of sunflower oil and sauté the pear quarters until they are lightly coloured, then set aside.
  • Blanch the eschalots or baby onions in boiling water for 5 minutes, and drain. When they are cool enough to handle, peel the eschalots and trim the root ends.
  • Sauté the eschallots in a little sunflower oil, in a non-stick pan (you can use the same pan as you used to sauté the pears) over a medium heat, shaking the pan and turning the eschalots until they are browned and caramelized on all sides.
  • Remove the eschalots from the pan and drain them on paper kitchen towelling.
  • Add 3-4 tablespoons of oil to a casserole pot large enough to include the chicken pieces, pears and eschalots, and sauté the chopped onion over a medium heat until it begins to soften; then add the chicken pieces and lightly brown them on all sides. Season to taste.
  • Add 1 cup of water, and stir in the saffron threads, ginger and cinnamon, and cook, covered, over a low heat, turning the pieces over several times, for 10-15 minutes or until the breasts are cooked.
  • Remove the breasts, set aside and keep warm.
  • Add the caramelised eschalots to the pot.
  • If the pear quarters are still firm (see also step 14), add them to the pot now and continue to cook, covered, over a low heat, for 25 minutes or until the remaining chicken pieces are very tender, turning occasionally, and adding a little more water if it is needed.
  • Lift the chicken pieces out, set aside with the breasts, and keep warm.
  • Stir the honey into the pot and check the seasoning. You will need quite a bit of pepper to balance the sweetness.
  • Cook uncovered to reduce the sauce if necessary, until the sauce has the consistency of thick jam.
  • Return all the chicken pieces to the pot and heat through.
  • If the pears were soft enough after they were sautéed, add them at this point. A few minutes heating should be enough.
  • If you are serving this dish with blanched almonds, lightly toast the almonds under the grill or dry sauté them in a non-stick pan (or you can add a drop of oil).
  • Serve over rice, noodles or couscous.

Nutrition Facts : Calories 887.6, Fat 56.7, SaturatedFat 16.9, Cholesterol 194, Sodium 179.8, Carbohydrate 50.4, Fiber 5.1, Sugar 19.1, Protein 46.9

CHICKEN IN PEAR SAUCE



Chicken In Pear Sauce image

Pairing poultry with pears brought applause from my husband and four growing children. Simple enough for everyday meals and ideal for company, this dish is a year-round standout. We enjoy it with boiled potatoes. -Andrea Lunsford, Spokane, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/8 teaspoon white pepper
2 tablespoons canola oil
5 thick-cut bacon strips, diced
1 can (14-1/2 ounces) chicken broth
2 to 3 medium ripe pears, peeled and diced
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup minced chives

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook chicken in oil 5-6 minutes on each side or until a thermometer reaches 170°. , Meanwhile, in a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings; set bacon aside. Gradually stir broth into the drippings, scraping pan to loosen browned bits. Bring to a boil. Boil, uncovered, for 5 minutes. Add pears; return to a boil. Boil, uncovered, for 5 minutes or until pears are tender. , Combine cornstarch and water until smooth; add the chives. Gradually stir into pear sauce; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in bacon. Serve with chicken.

Nutrition Facts : Calories 320 calories, Fat 24g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 937mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 2g fiber), Protein 10g protein.

TYSON CHICKEN, PEARS AND CARAMELIZED PECAN SALAD



Tyson Chicken, Pears and Caramelized Pecan Salad image

Provided by Food Network

Time 10m

Yield 4

Number Of Ingredients 7

1 package Tyson® Grilled & Ready™ Refrigerated Fully Cooked Oven Roasted Diced Chicken Breast or 1- 1/4 cups Tyson® Grilled & Ready™ Frozen Fully Cooked Oven Roasted Diced Chicken Breast, thawed
1 head leaf lettuce, torn into bite-sized pieces
3 pears, peeled, cored and diced
5 ounces blue cheese, crumbled
1/4 cup green onion, thinly sliced
1/3 cup vinaigrette dressing
1/2 cups pecans, caramelized and chopped

Steps:

  • 1. Place chicken, lettuce, pears, blue cheese and onions in a large bowl. Toss gently to combine.
  • 2. Divide salad among 4 serving plates. Drizzle with vinaigrette dressing. Sprinkle with pecans.
  • 3. Serve with additional dressing on the side and soft bread sticks or crackers. Refrigerate leftovers.
  • 2010 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries

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