Best 3 Far East Spiced Chicken Recipes
Embark on a culinary journey to the Far East with our tantalizing spiced chicken recipe. This dish bursts with exotic flavors, combining the aromatic warmth of ginger, garlic, and lemongrass with the subtle heat of chili and the richness of coconut milk. Indulge in the harmonious blend of sweet, savory, and spicy notes that dance on your palate. Our recipe provides detailed instructions and helpful tips to ensure your chicken is cooked to perfection, succulent and tender inside while boasting a crispy, golden-brown exterior. Accompany your main course with an array of equally enticing side dishes, including a refreshing cucumber salad, fragrant jasmine rice, and a medley of stir-fried vegetables. Each recipe is carefully curated to complement the spiced chicken, creating a harmonious and satisfying meal that will transport your taste buds to the vibrant streets of the Far East.
Here are our top 3 tried and tested recipes!
LEBANESE CHICKEN WITH 7-SPICE
Lebanese Chicken with 7-spice, caramelized onions, almonds, and roasted lemon. A simple flavorful Lebanese-inspired dinner, with only 15 minutes of hands-on time. See notes for grilling!
Provided by Sylvia Fountaine| Feasting at Home
Categories chicken
Time 1h3m
Number Of Ingredients 19
Steps:
- Preheat oven to 400 F (see notes for grilling)
- Place the chicken in a bowl and toss with olive oil, salt, and 7-spice mix. Add onion, garlic, preserved lemon and sliced lemon and toss again well. Spread out on a parchment-lined sheet-pan.
- Bake for 35-45 minutes- or until cooked through. Broil for a few minutes to get the skin crispy and nicely golden, turning if necessary (especially if using skin-on chicken)
- While the chicken is baking, warm and toast the almonds/pinenuts in a little butter or olive oil. Season with salt and pepper. Set aside.
- Place the fragrant chicken on a platter, scattering with the onions and lemon slices (which are edible.) Pour any juices from the pan, over top. Garnish with the toasted nuts and sprinkle with a few parsley leaves.
Nutrition Facts : ServingSize skin-on, bone-in legs and thighs, Calories 473 calories, Sugar 3.5 g, Sodium 1084 mg, Fat 35.7 g, SaturatedFat 9 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.2 g, Protein 27.8 g, Cholesterol 122.4 mg
ROAST CHICKEN WITH CUMIN, PAPRIKA AND ALLSPICE
Provided by Renee Werbin
Categories Chicken Poultry Roast Low Carb Wheat/Gluten-Free Dinner Spice Winter Bon Appétit Atlanta Georgia Sugar Conscious Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Rinse chicken; pat dry. Place chicken on rack in large roasting pan. Stir oil and next 7 ingredients in small bowl to form paste. Rub spice paste all over chicken.
- Roast chicken 1 hour. Squeeze juice from lemon halves over chicken; place lemon halves inside main cavity. Continue to roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer. Transfer to platter; let stand 15 minutes.
ROAST SPICED CHICKEN
Ever have a worn index card recipe from your mother with food stains covering the words? Spiced chicken has been in our family more than 50 years. -Cindy Kanwar, Blacklick, OH
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, mix the first 5 ingredients. In a small saucepan, melt butter; stir in lemon juice, mustard, paprika and garlic salt. Keep warm., Sprinkle half the thyme mixture inside chicken; if desired, place quartered lemon inside chicken. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Brush outside of chicken with 1/2 cup butter mixture; sprinkle with remaining thyme mixture. Roast 1 hour, basting every 15 minutes with remaining butter mixture. (Cover loosely with foil if chicken browns too quickly.), Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 30-60 minutes longer. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 390 calories, Fat 27g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 918mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
Tips:
- Use a variety of spices: This recipe uses a blend of cumin, coriander, paprika, and turmeric, but you can adjust the spices to your own taste. Other good options include garam masala, ginger, and cardamom.
- Marinate the chicken for at least 30 minutes: This will help the flavors to penetrate the chicken and make it more tender.
- Cook the chicken over medium heat: This will help to prevent the chicken from burning.
- Do not overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is cooked through, but still juicy.
- Serve the chicken with your favorite sides: This recipe is great served with rice, vegetables, or naan bread.
Conclusion:
This Far East Spiced Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its blend of spices, the chicken is flavorful and tender. Serve it with your favorite sides for a complete meal.
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