Herb Stuffed Chicken With Caramelized Onion Lentil And Feta Salad Recipes

HERB-STUFFED CHICKEN WITH CARAMELIZED ONION, LENTIL, AND FETA SALAD

Steps:

• Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not clean skillet.)
• While onions are browning, simmer lentils in 1 cup broth and 1 cup water in a 3-quart saucepan, uncovered, stirring occasionally, until just tender, 20 to 25 minutes. Drain lentils in a sieve, then stir into onions in medium bowl along with salt and pepper. Cool to room temperature.
• Stir together dill, 3 tablespoons parsley, 2 tablespoons reserved onions, and salt and pepper to taste in a small bowl. Pat chicken dry and cut a 3- to 4-inch-long pocket horizontally in thicker side of each chicken breast. Gently stuff chicken breasts with herbed onions, then season chicken with salt and pepper.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then turn off burner directly below where chicken will go and reduce remaining burner(s) to moderately high.
• Grill chicken, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until cooked through, 8 to 11 minutes total. Transfer to a plate and let stand, loosely covered, while making sauce.
• Stir together arrowroot and 2 tablespoons broth in a small bowl. Purée remaining 1 1/2 tablespoons reserved onions with remaining 1 1/4 cups broth in a blender until smooth, then pour into skillet and deglaze by boiling over moderate heat, stirring and scraping up brown bits, 1 minute. Reduce heat to low, then add arrowroot mixture and cook, stirring, until just thickened, about 1 minute (do not let boil). Stir in 1/2 teaspoon lemon juice and season with salt and pepper. Remove from heat and keep warm, covered.
• Stir mint, remaining tablespoon parsley, and remaining 2 teaspoons lemon juice into lentils, then toss with lettuce and season with salt and pepper. Slice chicken, then divide salad among 6 plates and top with chicken, feta, and sauce.
• *Available at specialty foods shops and some supermarkets.

CHICKEN WITH CARAMELIZED ONION AND CARDAMOM RICE

Steps:

• Put the sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, you do not need to soak them in this way.
• Meanwhile, heat half the olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
• Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 5 minutes on each side and remove from the pan (this is important as it part-cooks the chicken). The spices can stay in the pan, but don't worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries and add them as well. Stir well and return the seared chicken to the pan, pushing it into the rice.
• Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.