- chicken thighs
- olive oil
- chopped fresh rosemary
- teas oregano
- teas garlic powder
- salt and pepper to taste
- tomato paste
- dry red wine
- dried basil
- cumin
- paprika
- grund chicken
- rolled oats
- large egg
- zucchini
Notes: Adding wood chips to the fire gives the chicken extra flavor. Prep and Cook Time: about 1 3/4 hours.
- * 1 tablespoon chili powder
- * 1/3 cup chopped fresh thyme leaves
- * 1/3 cup chopped fresh rosemary leaves
- * 1/4 cup olive oil
- * 1 tablespoon salt
- * 1 tablespoon fresh-ground pepper
For a small holiday gathering, hens offer a smart-sized option in lieu of a large turkey. Mustard, jelly, and black pepper combine for a simple glaze. Total time: 40 minutes.
- * Cooking spray
- * 1/4 cup spicy brown mustard
- * 1/4 cup currant jelly
- * 1 1/2 teaspoons fresh coarsely ground black pepper
- * 1/2 teaspoon salt
Prep: 15 min., Chill: 30 min., Bake: 35 min.
Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.
- * 1/2 cup creamy peanut butter
- * 2 tablespoons lite soy sauce
- * 2 tablespoons honey
- * 1 tablespoon grated lemon rind
- * 1 tablespoon fresh lemon juice
- * 1/2 cup honey-roasted peanuts
- * 1 teaspoon salt
- * 1/4 teaspoon ground red pepper
- * 1 cup long-grain white rice
- * 1/4 cup cider vinegar
- * 1/4 cup spiced rum or orange juice
- * 1 tablespoon grated fresh ginger
- * Kosher salt and pepper
- * 1 tablespoon olive oil
- * 3 garlic cloves
- * 1 teaspoon salt
- * 1 tablespoon coarsely ground pepper
- * 3 sprigs fresh rosemary
Prep: 15 min., Chill: 2 hr., Bake: 40 min.
Makes 4 to 6 servings
- * 1/2 teaspoon salt
- * 1/2 teaspoon ground black pepper
- * 1/2 teaspoon dried thyme
- * 1/4 teaspoon ground red pepper
- * 8 PILGRIM'S PRIDE Boneless Skinless Chicken Thighs
- * 1 cup finely chopped pecans
- * 1/2 teaspoon curry powder
- * 1/2 cup honey
- * 1/3 cup soy sauce
- * 1/4 cup lime juice
- * 4 skinned and boned chicken breast halves
Most people think of traditional Moroccan tagines as being long-simmered lamb dishes. When prepared with quick-cooking chicken thighs, they’re actually relatively fast to make. Fragrant spices give this dish vibrant layers of flavor, and the cooked-down dried fruits create a silken richness. Prep and Cook Time: 1 hour, 20 minutes.
Makes 4 to 6 servings
- * 2 tablespoons olive oil
- * 1 tablespoon minced fresh ginger
- * 1 teaspoon ground cinnamon
- * 1 teaspoon ground turmeric
- * 1 teaspoon ground coriander
- * 1/4 teaspoon freshly ground black pepper
- * 1 teaspoon salt
- * 4 cups reduced-sodium chicken broth
- * 5 fresh flat-leaf parsley sprigs plus 1/4 cup minced fresh parsley leaves
- * 1 1/2 cups couscous
- * 1/4 cup lightly toasted pine nuts
- * 1 teaspoon grated fresh lemon zest