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Recipe Tin Eats. Time Commitment: 15 minutes Why We Love It: crowd-pleaser, beginner-friendly, make ahead, <30 minutes If you can't decide on a fancy dish, go back to basics with this lemon-herb ...
5. Meanwhile, in a small bowl, whisk the lemon zest and juice with the remaining 1/2 tablespoon of thyme and the extra-virgin olive oil. Stir in the olives and mint and season with salt and pepper. Spoon the couscous onto plates and top with the chicken legs. Spoon the dressing over the chicken and couscous and serve right away.
Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees F, 45 to 50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for two minutes, then, pull the meat off in chunks.
Once hot, sear the chicken for about 3 minutes on each side, until cooked through and juices run clear. Set aside to rest. In the same pan, add the onions and cook for 3-5 minutes, until softened.
Season the chicken with salt and pepper on each side. Sear for 1-2 minutes on each side until golden brown. Transfer to a baking sheet and brush with the glaze.
To marinate the steak: Preheat the oven to 350 degrees F. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon ...
Coat chicken thighs in salt and paprika. Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden. Put aside on a plate, in the oven to keep warm (low heat 200).
Prep time 10 minutes | Ready in 15 minutes | Serves 4 Ingredients ⅓ cup sliced almonds 2 tablespoons butter 1 small onion, finely chopped 1 teaspoon ground cumin ¼ teaspoon cinnamon ¼ teaspoon ...