Roast Chicken With Fig Plantain And Red Onion Recipes

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ROAST CHICKEN WITH PLANTAINS AND ONIONS



Roast Chicken With Plantains and Onions image

Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.

Provided by justcallmetoni

Categories     Chicken

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon hot paprika or 1 tablespoon smoked paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon pepper, fresh ground (divided)
1/2 teaspoon salt
3 lbs chicken breasts, and thighs
1 tablespoon vegetable oil
2 large ripe plantains, peeled and sliced
6 garlic cloves, sliced
3 onions, sliced
1/2 cup chicken broth or 1/2 cup white wine
2 limes, quartered

Steps:

  • Preheat oven to 375 degrees.
  • In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
  • In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
  • Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
  • Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
  • Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
  • Serve with lime wedges to squeeze over top.

CITRUS-SPIKED CHICKEN WITH ROASTED RED ONIONS



Citrus-spiked chicken with roasted red onions image

Spike up your chicken with a citrus tang - and make it low-fat by removing the skin before you cook

Provided by Lesley Waters

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 9

1 orange
1 lemon
4 tbsp fine cut marmalade , Tiptree Orange and Tangerine Fine Cut are best
2 tbsp olive oil
4 boneless chicken breast fillets , skin on or off
a small bunch of fresh thyme
3 medium red onions , peeled and cut into thin wedges
200g couscous
1 tbsp fresh parsley , chopped

Steps:

  • Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the orange and lemon in halves and squeeze juice from one half of each fruit into a small bowl. Mix in the marmalade and 1 tablespoon of the olive oil. Season well and set aside.
  • Cut 3-4 diagonal slashes in each chicken breast, then stuff a sprig of thyme in each slash. Put chicken and onion into a large gratin dish or roasting tin.
  • Cut the remaining orange and lemon halves into thin wedges, arrange around the chicken and onion and spoon marmalade mixture over the top. Scatter over a few more thyme sprigs and season with black pepper. (You can prepare up to this point a couple of hours ahead, and keep in the fridge covered in cling film.)
  • Bake for 30-35 minutes until golden and cooked through. Ten minutes before you are ready to serve, prepare the couscous according to the packet instructions, then stir in remaining olive oil and chopped parsley.
  • Put a chicken breast on each plate, surround with the onion and fruit wedges and spoon juices over. Serve the couscous in a bowl, for people to help themselves.

Nutrition Facts : Calories 404 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.25 milligram of sodium

ROAST CHICKEN WITH FIG, PLANTAIN, AND RED ONION



Roast Chicken with Fig, Plantain, and Red Onion image

Just a healthy, delicious, and easy meal.

Provided by JohnsnowNW

Categories     Baked and Roasted Chicken

Time 1h15m

Yield 4

Number Of Ingredients 10

2 chicken leg quarters
½ large red onion, chopped
1 ripe plantain, sliced
6 fresh figs, stems removed
2 cloves garlic, sliced
1 teaspoon dried rosemary
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup water

Steps:

  • Preheat an oven to 475 degrees F (245 degrees C).
  • Place chicken quarters in a 9x13-inch casserole dish. Arrange onion, plantain, figs, and garlic around chicken quarters and season with rosemary, salt, and pepper.
  • Whisk olive oil and balsamic vinegar together in a bowl; pour over chicken quarters. Pour water into casserole dish.
  • Place casserole dish in the preheated oven; reduce temperature to 325 degrees F (165 degrees C). Bake until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 36.3 g, Cholesterol 69.9 mg, Fat 24.3 g, Fiber 4.2 g, Protein 21.4 g, SaturatedFat 4.8 g, Sodium 72.6 mg, Sugar 24.2 g

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
  • Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
  • Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

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