The Ugly Side Of Recipes For Chicken

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Seared Salmon with Braised Broccoli

1 ¼ pounds wild Alaskan salmon fillet, skinned minimize into 4 parts

1 tbsp chopped contemporary rosemary or 1 teaspoon dried, divided

1 tsp salt, divided

2 heads broccoli (1-1 ½ pounds), trimmed

1 ½ tbsp extra-virgin olive oil, divided

1 small onion, diced

3 tbsp raisins

2 tbsp pine nuts

½ cup water

- Season salmon with half the rosemary and ½ tsp salt at least 20 minutes and up to 1 hour earlier than cooking. - Meanwhile, heat the remaining ½ tsp oil in a big nonstick skillet over medium-high heat. - Add onion and cook, stirring often, till translucent, 3 to four minutes. - Heat 1 tbsp oil in a large large saucepan over medium heat. - Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cut the florets in half lengthwise. - Remove the robust outer layer of the stalk with a vegetable peeler. - Cut the broccoli into florets with 2-inch-lengthy stalks. - Cook, stirring, until the pine nuts are fragrant and starting to brown, three to 5 minutes. - Turn the salmon over, remove the pan from the heat and let stand until simply cooked through, 3 to 5 minutes more. - Add salmon, skinned-aspect up, and cook until golden brown, three to 5 minutes. - To serve, divide the broccoli among four plates. - Add water and produce to a boil. - Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, till the water has nearly evaporated, eight to 10 minutes. - Add the broccoli, season with the remaining ½ tsp salt and toss to combine.

Quick Chicken Tikka Masala

four tsp garam masala

½ tsp salt

¼ tsp turmeric

½ cup all-purpose flour

6 cloves garlic, minced

1 large sweet onion, diced

4 tsp minced contemporary ginger

1 28-ounce can plum tomatoes, undrained

1/three cup whipping cream

½ cup chopped fresh cilantro for garnish

1 pound chicken tenders

four tsp canola oil, divided

- Stir collectively garam masala, salt and turmeric in a small dish. - Cook the rooster until browned, 1 to 2 minutes per side. - Sprinkle rooster with ½ tsp of the spice mixture and dredge in the flour. (Reserve the remaining spice combine and 1 tbsp of the remaining flour.)
- Heat 2 tsp oil in a big skillet over medium-excessive heat. - Bring to a simmer and cook over medium-low heat till the rooster is cooked by, three to 4 minutes. - Add garlic, onion and ginger and cook, stirring often, till starting to brown, 5 to 7 minutes. - Stir in cream. Add the hen and any accumulated juices to the pan. - Add tomatoes and their juice. Place flour in a shallow dish. - Transfer to a plate. - Sprinkle with the reserved 1 tbsp flour and stir until coated. - Cook, stirring usually, until thickened and the onion is tender, three to 5 minutes. - Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Garnish with cilantro. Heat the remaining 2 tsp oil in the pan over medium-low heat. - Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute.

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