Tahitian Chicken Recipes

TAHINI CHICKEN

Tahini Chicken image

The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.

Provided by Elaine Geiger

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 2

Number Of Ingredients 11

Ingredients

¾ cup water
1 cube chicken bouillon
¼ cup tahini (sesame paste)
2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic, minced
2 teaspoons minced fresh ginger
2 teaspoons butter, or as needed
2 skinless, boneless chicken breast halves, cut into cubes, or more to taste
2 tablespoons all-purpose flour, or as needed
1 teaspoon sesame seeds, or as desired

Steps:

Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.

Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g

POLYNESIAN CHICKEN

Polynesian Chicken image

A little recipe I picked up from my favorite sergeant in the corps. His recipe calls for papaya, but he told me it's optional. I hope you like. Serve over rice.

Provided by INSP16GO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h

Yield 4

Number Of Ingredients 14

Ingredients

1 (20 ounce) can pineapple chunks, undrained
2 green bell peppers, cut into 1/2 inch strips
½ cup diced carrots
¼ cup fresh shredded coconut
2 tablespoons coarsely chopped fresh basil
2 tablespoons coarsely chopped fresh ginger root
2 tablespoons minced garlic
1 teaspoon dried oregano
1 bay leaf
1 (12 fluid ounce) can or bottle ginger ale
2 pounds boneless, skinless chicken breasts, cut into strips
¼ cup vegetable oil
2 teaspoons cornstarch
¼ cup water

Steps:

In a large bowl, stir together pineapple chunks (with juices), peppers, carrots, and coconut. Mix in basil, ginger, garlic, oregano, and bay leaf. Pour in ginger ale, and stir in chicken strips. Cover, and refrigerate for about 1 hour.
Heat oil in a large skillet over medium heat. Pour in chicken and marinade; simmer, stirring occasionally, until chicken is fully cooked and lightly browned, about 25 minutes.
In a small bowl, mix together cornstarch and water; stir into sauce; cook to thicken, about 5 minutes more.

Nutrition Facts : Calories 571.3 calories, Carbohydrate 38.8 g, Cholesterol 138.5 mg, Fat 22.8 g, Fiber 3.4 g, Protein 52.7 g, SaturatedFat 5.7 g, Sodium 147.9 mg, Sugar 30.4 g

POLYNESIAN CHICKEN

Polynesian Chicken image

Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 20 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2 teaspoons salt
1 teaspoon coarsely ground pepper
20 chicken leg quarters, skin removed
1/3 cup vegetable oil
2 cups orange juice
1-1/2 cups pineapple juice
1/4 teaspoon ground ginger
1 can (20 ounces) pineapple chunks, drained
2 cans (11 ounces each) mandarin oranges, drained
1 cup sliced almonds, toasted
Hot cooked rice

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.

Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.

TAHITIAN CHICKEN CASSEROLE

Tahitian Chicken Casserole image

Make and share this Tahitian Chicken Casserole recipe from Food.com.

Provided by ElaineAnn

Categories Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

12 chicken pieces
1 1/4 cups long-grain rice
seasoned flour
shortening
6 ounces orange juice concentrate, thawed
1 (8 ounce) can crushed pineapple, undrained
2 tablespoons soy sauce
3/4 cup butter
1 tablespoon ginger
1 quart water

Steps:

Dredge chicken pieces in flour and brown in shortening.
Spread rice in the bottom of a roasting pan and arrange chicken pieces on top.
Combine juice, pineapple, soy sauce, butter, ginger, and water in saucepan.
Heat until butter is melted and all ingredients combined.
Pour over chicken. Cover tightly with foil and bake at 350° for 45 minutes.
Uncover and bake another 15 minutes.

Nutrition Facts : Calories 322.3, Fat 17.6, SaturatedFat 11, Cholesterol 45.8, Sodium 409.6, Carbohydrate 38.5, Fiber 0.9, Sugar 14.2, Protein 3.5

TAHITIAN CHICKEN

Tahitian Chicken image

Baked Chicken pieces combine with pineapple and orange soy sauce... a delicious taste of the islands!

Provided by boldlyreal

Categories Whole Chicken

Time 3h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs chicken, cut up
1/4 cup soy sauce
1 piece peeled and grated fresh ginger
1/4 teaspoon pepper
1/8 teaspoon salt
1 small onion, minced
1 small garlic clove, minced
3 tablespoons brown sugar, packed
1 (8 3/4 ounce) can pineapple chunks, drained and juice reserved
1/2 cup orange juice
2 teaspoons cornstarch
1/4 cup water
1 (11 ounce) can mandarin oranges, drained
4 cups cooked rice or 4 cups cooked ramen noodles

Steps:

Arrange chicken in a single layer in ungreased 13"x9" baken pan or dutch oven, sprinkle with salt and pepper; set aside.
Combine soy sauce,ginger, onion, garlic, brown sugar, reserved pineapple juice, and orange juice; pour over chicken. Cover and refrigerate 1 hour or overnight.
Preheat oven to 350. Turn chicken and bake covered for 30 minutes. Uncover, and bake 20 to 25 minutes more, until golden or juices run clear or thigh pieces cook to 160 with meat thermometer.
Remove chicken to a platter and keep warm.
Skim fat from pan drippings. In a medium saucepan, combine cornstarch and water with pan juices; heat until thick and bubbly. Add pineapple and oranges and warm through; pour sauce and fruit over chicken. Serve with cooked rice or ramen noodles.

Nutrition Facts : Calories 442.8, Fat 17.5, SaturatedFat 5, Cholesterol 85, Sodium 621.9, Carbohydrate 45.4, Fiber 1.5, Sugar 15.5, Protein 24.9

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