Chicken with Lemon, Oregano, and Feta Cheese - European Recipes

Ingredients

1. 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
2. 1 tablespoon butter, cut into 4 pieces
3. 1/8 teaspoon fresh-ground black pepper
4. 1/4 teaspoon salt
5. 1 tablespoon lemon juice
6. 1 1/2 teaspoons dried oregano
7. 1 tablespoon olive oil
8. 1 chicken (3 to 3 1/2 pounds), quartered

Directions

1. Heat the oven to 375º. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter.
2. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices.
3. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices.

Menu Suggestions

Balance the tanginess of lemon and feta with a mild side dish such as sautéed zucchini or orzo tossed with a little olive oil.

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Grilled Tandoori Chicken - European Recipes

Ingredients

1. 3 tablespoons cooking oil
2. 1/8 teaspoon cayenne
3. 3/4 teaspoon ground cumin
4. 1 1/4 teaspoons ground coriander
5. 1 tablespoon chopped fresh ginger
6. 2 large garlic cloves, chopped
7. 1/2 cup plain yogurt
8. 1/4 teaspoon ground turmeric
9. 1 1/2 teaspoons salt
10. 1 1/2 tablespoons water
11. 3 tablespoons lemon juice
12. 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces and skin removed

Directions

1. Light the grill. Using a sharp knife, cut shallow incisions in the chicken pieces at about 1/2-inch intervals. In a large, glass dish or stainless-steel pan, combine the lemon juice, water, salt, and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
2. Meanwhile, in a small bowl, combine the yogurt, garlic, ginger, coriander, cumin, and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
3. Grill the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until just done, about 10 minutes longer for the breasts, 12 for the thighs and drumsticks.

Menu Suggestion

Indian flatbread, such as naan, is the traditional accompaniment to tandoori. You can grill store-bought naan or other flatbread, such as pita or lavash. In summer, the sweetness of grilled corn on the cob makes a nice balance to the spiciness of the chicken. Another option is eggplant, a favorite vegetable in India, sliced and grilled.

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Chicken breasts with orzo, carrots, dill, and avgolemono sauce - Asian Recipes

Ingredients

• 4 carrots, quartered & cut into 2-inch lengths .
• 1 1/4 c canned low sodium chicken broth or homemade stock .
• 2 eggs .
• 4 boneless skinless chicken breasts (about 1 1/3 lbs in all) .
  salt & freshly ground black pepper .
• 1 teaspoons dried dill .
• 2 tablespoons lemon juice .
• 1 1/2 cups orzo
• 2 tablespoons olive oil

Directions

• In a large stainless-steel frying pan, heat 1 tbsp of oil over moderate heat.
• Spice up the chicken breasts with 1/4 tsp salt & 1/8 tsp pepper & add to the pan.
• Cook until browned, about 5 mins.
• Turn the chicken; add the broth, dill, & 1 1/4 tsps salt.
• Bring to a simmer, reduce the heat, & let simmer, partially covered, until the chicken is just done, about 4 mins.
• Remove the chicken & cover lightly with aluminum foil wrap to keep warm.
• Set aside the pan with the broth.
• Meanwhile, salted water, In a large-ish pot of boiling, cook the orzo for 6 mins.
• Add the carrots & continue cooking until the orzo & carrots are just done, about 6 mins longer.
• Drain & toss with the remaining 1 tbsp oil & 1/8 tsp each salt & pepper.
• In a medium glass or stainless-steel bowl, beat the eggs, lemon juice, & 1/8 tsp of pepper until frothy.
• Bring the chicken broth back to a simmer & add to the eggs in a thin stream, whisking.
• Pour the mixture back into the pan & whisk over the lowest possible heat until the sauce begins to thicken, about 3 mins.
• Do not let the sauce come to a simmer, or it may curdle.
• Put the orzo & carrots on plates & top this with the chicken & sauce.
• Enjoy the Chicken Breasts With Orzo, Carrots, Dill, & Avgolemono Sauce recipe

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