Poultry

TURDUCKEN

We have tested this recipe and it's incredible. (Landis Store)

Since the Turducken takes about 12 hours to cook, you will need to plan your time wisely. The quickest way is to get friends or family members to make the dressings (or, if you're on your own, you will need to make the three dressings the day before boning the fowl and assembling the Turducken).

Cover the dressings tightly, and refrigerate them for several hours so they will be well-chilled before you place them in the meat. You can bone the meat (be sure to save the bones for stock) and assemble the Turducken the day before cooking -- and family or friends can have fun helping you with this, too! Keep the Turducken refrigerated until ready to cook. Make the gravy after the Turducken comes out of the oven.

To stuff the Turducken itself, you will need about 7 cups of the andouille dressing, about 4 cups of the cornbread dressing, and about 3 cups of the oyster dressing. It's also nice to serve additional dressing from bowls at the table, so you are told in the list of ingredients how many times to multiply each dressing recipe to have plenty extra.

If you're inexperienced at boning fowl, start with the turkey; because of it's size, you can more easily see the bone structure. After boning the turkey, the duck and the chicken will go much faster. Remember, each time you do a Turducken it gets easier; it doesn't take magical cooking abilities, it just takes care.

Ingredients for assembling the Turducken:

4 recipes Andouille Smoked Sausage Dressing 2 recipes Cornbread Dressing 4 recipes Oyster Dressing One 20 to 25 pound turkey One 4 to 5 pound domestic duckling One 3 to 3-1/2 pound young chicken About 7 tablespoons Creole seasoning or Chef Prudhomme's commercially packaged Cajun Magic Meat Magic 5 recipes Sweet Potato Eggplant Gravy

Tools needed:

One small hammer One 3-inch needle; a "packing" needle with a curved tip works well One 15x11 inch baking pan, at least 2-1/2 inches deep One pan, larger than the 15x11 pan, that the smaller pan will fit inside with room to spare

Make the three dressings, then refrigerate.

Boning the fowl.

It's helpful to keep the following in mind:

Your Thanksgiving guests will each end up with one piece of completely boneless turkey meat, one piece of completely boneless duck meat, and one piece of completely boneless chicken meat.

Be careful not to pierce the skin except for the initial slits. Cuts in the skin tend to enlarge during cooking and make the end result less attractive, as well as more dry.

Allow yourself plenty of time, especially if you're a beginner. And even if you're experienced, approach the boning procedure with a gentle, careful touch the meat is not tough and you want to end up with as much of it as possible.

Bone one side of each bird -- either the left or the right -- before doing the other side.

Use a sharp boning knife and use mainly the tip; stay close to the bone at all times with the knife.

It's worth the time and effort!

To bone the turkey:

Place the turkey, breast down, on a flat surface. Make an incision the entire length of the spine through the skin and flesh. Starting from the neck end and using the tip of the knife, follow as closely to the bone as you can cut, carefully teasing the skin and meat away from the frame. Toward the neck end, cut through the meat to expose the shoulder blade (feel for it first and cut through small amounts of meat at a time if you have trouble locating it); cut the meat away from around the bone and sever the bone at the joint so you can remove the blade.

Disjoint the wing between the second and third joint; free the heavy drumstick of the wing and remove it, being careful to leave the skin intact. Continue teasing the meat away from the backbone, heading toward the thighbone and being careful to keep the "oyster" -- the pocket of meat on the back -- attached to the skin instead of leaving it with the bone.

Cut through the ball-and-socket joint to release the thigh bone from the carcass; you should now be able to open the bird up more in order to better see what bones are still left to deal with. Continue teasing the meat away from the carcass until you reach the center front of the breast bone. Then very carefully separate the skin from the breast bone at the midline without piercing the skin (go slowly because the skin is very thin at this point).

Repeat the same boning procedure on the other side of the turkey, with the turkey still breast down. When both sides are finished, carefully remove the carcass. Save carcass for stock or gumbo.

Remove the thigh and leg bone on each side as follows: being careful not to break through the skin, use a small hammer to break the leg bone completely across, about two inches from the tip end. Then manipulate both ends of the bone with your hands to be sure the break is complete. Leave the tip of the bone in, but remove the leg bone and thigh bone as one unit. To do this, cut the meat away form around the thigh bone first, using the knife tip; then, holding the thigh bone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. (Don't cut through this joint, and don't worry if it seems as if you're leaving a lot of meat around the joint it can't be helped, and besides, it will add flavor to the stock you make with the bones!)

Then use the blade of the knife to scrape the meat way from the leg bone; remove the leg-thigh bone. With your hands or the knife, one by one remove as many bin bones from the leg meat as possible. Then, if necessary, pull the tip of the leg bone to turn the meat to the inside, so the skin is on the outside and it looks like a regular turkey again. Refrigerate.

To bone the duck:

Place the duck, breast down, on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones, instead of leaving in part of the wing and leg bones.

To bone each wing, cut off the first two joints of the wing, leaving the wing's drumstick. Cut the meat from around the drumstick and remove this bone.

When you reach the thigh, follow the thigh-leg bone with the knife blade to release the bone as one unit; again, be careful not to cut the skin.

Trim some of the excess skin and fat from around the neck area. Cut the skin in small pieces and reserve it for making the gravy. Discard the fat. Refrigerate the duck and skin pieces.

To bone the chicken:

Use precisely the same procedure to bone the chicken as you used to bone the duck.

To assemble the Turducken:

Spread the turkey, skin down, on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the Creole seasoning, patting the seasoning in with your hands. (Be sure to turn the leg, thigh and wing meat to the outside so you can season it too.)

Stuff some of the cold andouille dressing into the leg, thigh and wing cavities until full but not tightly packed. (If too tightly packed, it may cause the leg and wing to burst open during cooking). Spread an even layer of the dressing over the remaining exposed meat, about 1/2 to 3/4 inches thick. You should use a total of about 7 cups dressing.

Place the duck, skin down, on top of the andouille dressing, arranging the duck evenly over the dressing. Season the exposed duck meat generously and evenly with Creole seasoning, using about 1 tablespoon, and pressing it in with your hands. Then spread the cold cornbread dressing evenly over the exposed duck meat, making the layer slightly less thick than the andouille dressing, about 1/2 inch thick. Repeat with the chicken and the oyster dressing.

Enlist another person's help to carefully lift the open Turducken into an ungreased 15x11 baking pan that is at least 2-1/2 inches deep. (NOTE: this pan size is ideal because the Turducken fits snugly in the pan and stays in the proper shape while cooking).

As you life the Turducken into the pan, fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1 inch apart. When you finish sewing up the Turducken on the first side, turn it over in the pan to sew closed any openings in the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast side up, in the pan, tucking in the turkey wings.

Place the Turducken pan in a slightly larger pan with sides at least 2-1/2" deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the Turducken with about 2 tablespoons of Creole seasoning, patting it in with your hands. Refrigerate until ready to bake.

Bake the Turducken at 190F, about 12 hours, until done, or until a meat thermometer inserted through to the center reads 165F. (NOTE -- there's no need to baste, but you will need to remove accumulated drippings from the Turducken pan every couple of hours so that the lower portion of the turkey doesn't deep fry in the hot oil. When done, remove the Turducken from the oven and let rest and cool for 1 hour. Meanwhile, make the gravy with some of the pan drippings and the reserve duck skin.

With strong spatulas inserted underneath (remember there are no bones to support the birds' structure), carefully transfer the Turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains all three dressings and all three meats. Serve additional bowls of the dressings on the side.

SWEET POTATO EGGPLANT GRAVY

1/2 cup drippings from the Turducken, plus the reserved duck skin 4 cups eggplants, peeled and chopped 1-1/2 cups onions, chopped 1 cup sweet potatoes, peeled and finely chopped 1 teaspoon garlic, minced 3 bay leaves 1-1/2 teaspoons salt 1-1/2 teaspoons white pepper 1-1/2 teaspoons cayenne 1 teaspoon dry mustard 1/2 teaspoon dried thyme leaves 8 cups turkey, duck or chicken stock 1 cup dark brown sugar, packed 1 cup sweet potatoes, peeled and cut into 1/2" dice 3 tablespoons Grand Marnier 1/2 cup green onions, finely chopped

Place the drippings and duck skin in a large skillet over medium-high heat. Add 3 cups of the eggplant and sauté until eggplant starts to get soft, translucent and brown, about 5 minutes, stirring frequently. Add the onions and remaining 1 cup eggplant. cook until the onions start to brown, about 8-10 minutes, stirring occasionally. Add the finely chopped sweet potatoes. Continue cooking and stirring for 4 minutes. Stir in the garlic and cook 3 minutes, stirring occasionally. Add the bay leaves, 1 teaspoon of the salt, 1 teaspoon each of the white and red peppers, the mustard and thyme. Stir well, scraping the pan bottom as needed.

Stir in 1 cup of the stock into the vegetables and cook 2 minutes, then add 1 more cup of stock. Cook 5 minutes, stirring occasionally. Stir in 1/4 cup of the sugar and cook 2 minutes, stirring occasionally. Add another 1 cup of stock and cook 10 minutes, stirring occasionally. Add the remaining 1/4 cup sugar and 1 cup more stock. Cook 10 minutes, then add another 1 cup of stock and cook 10 minutes more, stirring occasionally. Reduce heat to low and simmer 13 minutes. Stir in another 1 cup stock and simmer for 3 minutes. Remove from heat and strain well, forcing as much liquid as possible through the strainer.

Place the strained gravy in a 2 quart saucepan. Add the diced sweet potatoes and 1 cup stock. Bring to a boil over high heat, then reduce heat and simmer 3 minutes, skimming any froth from the surface. Stir in the Grand Marnier and continue simmering for 7 minutes, stirring occasionally. Add the green onions, the remaining 1/2 teaspoon each of salt, white and red pepper, and the FINAL cup of stock. Bring gravy to a boil and simmer until it reduces to about 3 cups, about 8 minutes, stirring occasionally. Yield: About 3 cups.

ANDOUILLE SMOKED SAUSAGE DRESSING

4 tablespoons oil 4 cups chopped onions 2 cups chopped celery 2 cups chopped green bell peppers 1-1/4 pounds andouille 4 tablespoons butter 2 tablespoons sweet paprika 2 tablespoons garlic, minced 1 tablespoon Tabasco sauce 2 cups turkey, duck or chicken stock 1-1/2 cups very fine dry French bread crumbs

Place the oil in a large skillet over high heat. Add 2 cups of the onions, 1 cup each of the celery and bell pepper. Sauté until the onions are dark brown but not burned, about 10-12 minutes, stirring occasionally. Add the andouille and cook until the meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and bell pepper, the butter, paprika, garlic and Tabasco, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8x8" baking dish; bake uncovered in a 425F oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

CORNBREAD DRESSING

Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we start with in this dish is sweet. If you prefer less sweet dressings, you may omit the sugar entirely.

Seasoning mix:

4 tablespoons ground turmeric 2 teaspoons salt 1-1/2 teaspoons white pepper 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon dried oregano leaves 1/2 teaspoon onion powder 1/2 teaspoon dried thyme leaves

Dressing ingredients:

4 ounces (1 stick) butter 4 tablespoons margarine 3/4 cup onions, finely chopped 3/4 cup green bell peppers, finely chopped 1/2 cup celery, finely chopped 1 tablespoon garlic, minced 2 bay leaves 3/4 pound turkey, duck or chicken giblets, boiled until tender then ground (preferred), or finely chopped 1 cup turkey, duck or chicken stock 1 tablespoon Tabasco sauce 5 cups finely crumbled cornbread (increasing sugar to 2/3 cup) 1-2/3 cups evaporated milk 3 eggs

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet, melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat. Sauté about 2 minutes, stirring occasionally. Add the seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco. Cook for 5 minutes, stirring frequently. Remove from heat. Add the cornbread, milk and eggs, stirring well. Spoon dressing into a greased 9x13" baking pan. Bake at 350F until browned on top, about 35-40 minutes.

OYSTER DRESSING

Seasoning mix:

1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon sweet paprika 1/2 teaspoon black pepper 1/4 teaspoon onion powder 1/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves

Dressing ingredients:

About 20 small to medium oysters in their liquor, about 1/2 pound 1 cup cold water 6 ounces (1-1/2 sticks) margarine 1-1/2 cups onions, chopped 1 cup celery, chopped 1 cup green bell peppers, chopped 1 teaspoon garlic, minced 1 cup very fine dry French bread crumbs 2 tablespoon unsalted butter, softened 1/2 cup green onions, chopped 1/2 cup parsley, finely minced

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain and reserve oysters and oyster water, refrigerate until ready to use.

Melt 4 tablespoons of the margarine in a large skillet over high heat. When margarine is almost melted, add 3/4 cup of the onions, 1/2 cup each of the celery and bell peppers. Sauté over high heat until onions are dark brown but not burned, about 8 minutes, stirring frequently.

In a small bowl, combine the seasoning ingredients and mix well. When onions are browned, stir 2 teaspoons of the seasoning mix and the garlic into the skillet. Reduce heat to medium and continue cooking for 5 minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the green onions, 1/4 cup of the parsley, and the bay leaves. Stir unti margarine is melted.

Continue cooking about 10 minutes, stirring occasionally. Stir in the remaining seasoning mix and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Stir in the drained oysters. Spoon dressing into an ungreased baking pan and bake at 350F for 30 minutes. Remove from oven, discard bay leaves and stir in the butter and the remaining 1/4 cup each green onions and parsley.

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COLD POACHED CHICKEN BREASTS IN PEANUTS WITH CURRIED YOGURT SAUCE

In this new twist on Indian-style curry, the usual condiments appear both in the nutty coating and in the slightly sweet curry-scented yogurt sauce. Everything can be done ahead for easy entertaining.

6 boned and skinned chicken breast halves 2 Cups or 1 can (14 oz) unsweetened coconut milk

CURRIED YOGURT SAUCE:

2 teaspoons minced fresh ginger root, or to taste 1 garlic clove, minced 1/4 cup dried currants or raisins 1 cup plain low-fat yogurt 2 Tablespoons freshly squeezed lemon or lime juice 2 teaspoons ground coriander seeds 1 1/2 teaspoons ground cumin 2 teaspoons ground turmeric Salt Ground cayenne pepper Note: I used more of all the spices

PEANUT COATING:

3/4 cup chutney of choice 3/4 cup mayonnaise or plain low-fat yogurt, or a combination 2 1/2 cups finely chopped dry roasted peanuts Sliced mango, papaya, or other tropical fruit for garnish.

To poach the chicken breasts: Flattened them out a bit with a mallet. Place them in a deep skillet with the coconut milk. Bring to a boil over medium heat and immediately reduce the heat so coconut milk barely ripples. Simmer breasts uncovered until they are done, about 7 minutes. Be really careful not to overcook. They should be *just* pink when you remove them from the coconut milk. They will finish cooking from the retained heat. Cool chicken to room temperature, then chill.

To make the yogurt sauce, place the reserved coconut milk over medium-high heat and boil until it is reduced to about 1 cup. Remove from the heat, add the ginger, garlic, and raisins; set aside to cool. Combine the cooled coconut milk, yogurt, lemon or lime juice, coriander, cumin, turmeric, and salt and cayenne pepper to taste in a food processor or blender and blend well. Refrigerate until just before serving.

To make the peanut coating, combine the chutney and mayonnaise and/or yogurt in a food processor or blender and puree until smooth. Chill.

About 30 minutes before serving, dip the chicken breasts into the chutney mixture to cover well, then roll in the chopped peanuts, patting to cover the chicken completely. Place on a wire rack and chill until serving time.

Spoon some of the yogurt sauce onto each place and top with 1 or 2 breast halves. Garnish plates with fresh fruit.

Serves 3 to 6

Terry J. Pogue

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AVOCADO WITH CHICKEN AND ALMOND

2 spring onions 1 Tbs lemon juice 2 cups cooked Chicken 3 Tbs dry white wine 1 Tbs butter 3 Tbs cream 1/2 cup slivered almonds 1 avocado 1 Tbs wine vinegar 1/2 lemon juice

Finely chop spring onion and chicken. Melt butter in a saucepan. add spring onion, chicken and almonds. Cook until golden, stirring occasionally. Add wine vinegar and first measure of lemon juice. Cook over high heat for 1 min. Add white wine and reduce heat. Simmer 1 min. Add cream and stir until thickened. Peel and and slice avocado. Sprinkle slices with second measure of lemon juice. Spread chicken over avocado slices.

Doreen Randal

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Chicken with Hot Bean Paste

Madhur Jaffery's Far Eastern Cookery book.

Uses Hot Fermented Bean Paste....

6 pieces of chicken (normally I use dark meat) 4 medium potatoes 1 small onion 4 tablespoons light soy sauce 2 tablespoons sugar 2 tablespoons Hot Fermented Bean Paste (HFBP) 2 cups water 1 small red pepper 1 small green pepper freshly ground pepper to taste roasted sesame seeds (optional, but very good!)

Put the chicken in a large pot with light soy sauce and sugar. Slowly add water to HFBP in a separate bowl, mixing as you go. Add this to the pot with chicken, bring to a boil, cover, reduce heat and simmer 10 minutes. Add potatoes and onion, bring to a boil, cover, reduce heat and simmer 25 minutes. Slice up red and green pepper and add to chicken (add in pepper to taste). Simmer 5 more minutes and serve with roasted sesame seeds on top.

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Jerked meat is one of the Caribbean's most famous spicy dishes. There are a few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade.

-Begin Recipe Export- QBook version 1.00.10 Beta

Jamaican Jerked Chicken

6 loin pork chops 3 chicken breasts, split 6 chicken legs (2 oz) whole allspice berries 1/4 ts fresh grated nutmeg 1/2 ts ground cinnamon 8 scallions, chopped 1 lg clove garlic, chopped 1 ts hot pepper, chopped 3 T red-wine vinegar 1/4 c peanut or vegetable oil 1/2 ts salt 1/4 ts fresh ground pepper 2 bay leaves, crumbled Pickapeppa sauce (see note)

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrig- erate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8.

(Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

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Kashmiri Chicken

2.0 lbs of chicken breast skin removed 1/2 cup yoghurt 1 cup ground onion 1/2 cup ground cashew nut (soak cahew for an hour or more to make grinding easier) 2 med tomatoes cut into small pieces 1" square of fresh ginger ground 5 -6 cloves of garlic ground 6-7 whole green cardomom 1 tsp (more or less) of cayenne pepper or red chilli pwd 2 tbsp of sliced almonds 2 tbsp of corn oil

Heat the oil, add the ground onion and stir till rose colored. Add garlic & ginger continue to fry till light brown. Add the cardomom and chicken cook for about 15 - 20 minutes on medium high flame. Add yoghurt tomatoes, red chilli pwd. Keep cooking and stirring constantly for another 20 - 30 minutes or till the chicken is fully cooked and browned. Add ground cashew and cook for another 3 minutes.

Garnish with almond slivers and serve.

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Maple Baked Chicken Breasts

4 Chicken breasts;single 1 ts Savory,dried 1/4 c Flour;all purpose 1/2 ts Thyme, dried -Salt & ground black pepper 1/4 ts Sage, dried 2 tb Butter 1 Onion; sliced 1/2 c Maple syrup 1/2 c -Water

Poitrine de Poulet au Sirop D'Erable

Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices. SERVES: 4

SOURCE: _A Taste of Quebec_ by Julian Armstrong

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Chicken in Moroccan Style w/Pickled Lemons and Olives

2 three pound chickens cut in serving pieces 2 Tablespoons coarse salt 7 garlic cloves 1 cup vegetable oil 2 teaspoons ginger

1 cup vegetable oil 2 teaspoons ginger 1 teaspoon turmeric 1 teaspoon black pepper pinch of saffron 3 large onions, grated 4 tablespoons butter 2 cups chicken broth 1 cup soft ripe olives, preferably the Greek Kalamata 8 slices of pickled lemon

Rub the chicken pieces well with a mixture of the salt and 4 of the garlic cloves, finely chopped. Let stand 1 hour for flavors to penetrate then wipe off the garlic salt. Mix the oil, ginger, turmeric, pepper and saffron, and rub the chicken pieces with this mixture. Put them in a large bowl with any remaining oil mixture and marinate, covered and refrigerated for 8 hours or overnight.

To cook, put the chicken pieces in a large pot with the onion, remaining garlic, coarsely chopped, butter chicken broth and 2 cups water. Simmer until tender, about 40 to 45 minutes. Remove chicken and rapidly boil the liquid down to a thick, rich sauce, stirring frequently. Add the olives and pickled lemon slices, replace chicken, and reheat in the sauce. Serve with couscous or rice pilaf and a bowl of extra pickled lemons.

Pickled lemons: These keep for months in the refrigerator and are worth making in quantity.

6 lemons vegetable oil coarse salt

Slice the lemons about 1/4 inch thick, peel and all, put in a colander, sprinkle heavily with salt. Cover with plastic wrap and drain over a bowl for 24 hours, until limp, with most of the juice drawn out. Wash off salt.

Pack the lemon slices into a 1 quart jar, sprinkling them with about 2 Tablespoons more salt. Fill the jar with vegetable oil. Cover jar with lid and let lemons stand from 1 to 3 weeks, by which time they will be soft, mellow and not at all bitter.

Sherri Eastman

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Khoreshe Fesenjan (Chicken With Pomegranate Sauce)

Recipe By : Maideh Mazda, "In A Persian Kitchen" Serving Size : 6 Preparation Time :0:00 Categories : Poultry

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds frying chicken -- cut up 5 tablespoons shortening 1/2 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon pepper 1 large onion -- finely chopped 3 tablespoons butter 2 tablespoons tomato sauce 2 cups walnuts -- finely chopped 3 1/2 cups water 1 teaspoon salt 1/2 teaspoon cinnamon 2 tablespoons lemon juice 1 cup pomegranate juice -- fresh 1 tablespoon sugar

Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. As an alternate method the chicken may be baked in a 350!F oven for 45 minutes. Put aside. Saute the onions in 3 tablespoons butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and saute over a medium fire for about 5 minutes. Stir constantly and be careful not to burn the walnuts. Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you find it a little sour add sugar. Arrange the sauteed chicken in this sauce. Cover and let simmer for 20-25 minutes.

Per serving: 538 Calories; 34g Fat (57% calories from fat); 43g Protein; 15g Carbohydrate; 139mg Cholesterol; 929mg Sodium

Serving Ideas : Serve with chelo (steamed white rice).

NOTES : For chicken, the recipe calls for a 2-1/2 to 3 pound fryer. For the fresh pomegranate juice, the recipe says you may substitute pomegranate syrup.

Khoresh in Persian stands for a stewy type of sauce which is usually prepared with meat or fowl combined with fresh or dried vegetables, fresh or dried fruit, or sometimes nuts and cereals. It is usually served over rice.

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JERK PASTE JERK MARINADE DRY JERK SEASONING MY FAVORITE JERK CHICKEN

This recipe came out of the Savannah (GA) News press. It is from Helen Willinsky's "Jerk: Barbecue from Jamaica."

JERK PASTE

1 onion, peeled 1 bunch scallions 2 t fresh thyme leaves 2 t salt 1 t ground allspice 1/4 t ground nutmeg 1/2 t ground cinnamon 4-6 Scotch Bonnet peppers (I use more) 1 t ground black pepper

Process all in a food processor until smooth. Store upto 1 month in tightly closed jar in 'fridge.

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JERK MARINADE

1 onion, peeled 1 bunch scallions 2 t fresh thyme leaves 1 t salt 2 t sugar 1 t ground allspice 1/2 t ground nutmeg 1/2 t ground cinnamon 1 Scotch Bonnet pepper 1 t black pepper 3 T soy sauce 1 T soy sauce 1 T cooking oil 1T cider vinegar

Process all in a food processor until smooth. Will keep in 'fridge 1 month

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DRY JERK SEASONING

1 T dry onion flakes 1 T onion powder 2 t ground thyme 2 t salt 1 t ground allspice 1/2 t ground nutmeg 1 t ground cinnamon 2 t sugar 1 t coarsely ground black pepper 1 t cayenne pepper 2 t dried chives

Mix all together. Will keep 1 month in covered jar.

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MY FAVORITE JERK CHICKEN

1 cup water 1/2 cup soy sauce 2 T sugar 2 T rum or sherry 2 onions, chopped 2 anise seeds, optional (I don't use these) 4 t dry rub OR 2 t jerk paste 1 3-4 pound chicken, cut into serving pieces

Combine first 6 ingredients in a Dutch Oven or Deep skillet. Bring to a boil, then stir in jerk seasoning. Then add chicken. Spoon sauce over the chicken. Bring to a boil, reduce heat and simmer, covered 15-20 min. Turn the chicken and spoon sauce over. Simmer 20 min more without lid. Remove the chicken, then thicken sauce with cornstarch to serve over rice.

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