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Un-boring Chicken

Help please.

I am catering a party in two weeks and want to come up with a delicious and attractive chicken recipe for a Buffet that will work with pork tenderloin stuffed with apricots,prunes and almonds in a cognac, cream gravy as well as an East Indian dish of curried eggs and peas. I know , the latter two sound like a weird combination, but they are two of my client's favourite dishes.(that is my dilemna with the chicken - trying to come up with a recipe that will compliment, or at least exist peacefully, with both of them).

Any suggestions will be both welcomed and appreciated.

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  1. The first time I made moroccan chicken my husband thought it was french (sort of weird). But since the french (I'm thinking French because of the cognac and cream) had a foot in North Africa and also use things like apricots and almonds in their dishes, AND use interesting spices that should work with the curry stuff, I think this could easily work. There are many great recipes, but I'm fond of http://www.epicurious.com/recipes/foo... (and usually skip the final step in the oven.

    3 Replies
    1. re: LulusMom

      Thank you - I had not thought about Moroccan. That might just work.

      1. re: LulusMom

        I think you have found the rights balance and tie between the two dishes. Truth be told, nobody reallu cares as long as it is good and the smells are not too conflicting. Should consider some sort of potato of the non mashed variety that would be well suited to both meat dishes and the eggs.

        1. re: LulusMom

          Here's another moroccan chicken recipe:
          http://www.epicurious.com/recipes/foo...

          I use breasts cut in half rather than dark meat. I garnish with candied orange zest. (sort of a riff on perserved lemons, I guess)

        2. Chicken Marbella. Recipe is all over the interwebs.

          4 Replies
          1. re: greygarious

            That's a wonderful dish, but may be too many prunes/fruity things at one meal. :-) I love this make ahead dish by Nigella, it's very homey, smells great... http://cooking-books.blogspot.com/200...

            If you're not afraid of spice, serious spice, I mean, just marinate pieces overnight in Walkerswood spicy jerk marinade (the large bottle, not the small jar of rub) and bake, broiling at the very end for rich color.

            1. re: mcf

              Or Just Make it yourself...

              Marinade:

              3 scallions, chopped

              3 cloves garlic, peeled

              1-3 habañero chilis, seeded

              1 small onion, chopped

              1 1-inch piece of ginger, peeled and chopped

              1-2 springs of thyme, leaves stripped from stem

              Juice of 2 limes

              2 tablespoon soy sauce

              3 tablespoon olive oil

              1 tablespoon honey

              1 tablespoon salt

              2 teaspoon pepper

              2 teaspoon allspice

              ½ teaspoon nutmeg

              ½ teaspoon cinnamon

               
              1. re: Matthew Wainwright

                Matthew- this sounds amazing!! How long do you marinate the chicken, and would you recommend grilling afterwards? I'm thinking of doing this with boneless skinless breasts...

                1. re: Matthew Wainwright

                  That looks delicious, but doesn't have the scotch bonnet peppers... I've made a lot of marinades, tried other jerk marinades, but something about WW is just the most divine one I've ever tasted, so I'll keep buyin'. Yours sounds great, though.

            2. How about a Chinese stir-fry with diced chicken, walnuts, bell peppers, water chestnuts, bamboo shoots and baby corn?

              1. What about a glaze with pomegranate molasses? It is beautiful, festive and compliments all kinds of spice...esp East Indian.

                1 Reply
                1. re: sedimental

                  I make delicious oven roasted chicken thighs by rubbing a paste on them of pomegranate molasses, olive oil, crushed garlic, crushed coriander seeds, chopped cilantro, salt and pepper.
                  You have to be careful baking them so the sugar in the pom molasses doesn't burn. But people love them and always ask for the recipe.

                2. Just this week I roasted chicken thighs with rosemary and a satsuma-cranberry glaze. Plopped the finished thighs on some mesclun dressed with a dijon vinaigrette. Turned out very nice. Easy, exceptionally seasonal, festive.