Entrees-Poultry or Seafood - Scarlet Chicken (Passover but great for year round usage)




alaa
03-27-2001, 07:41 PM
Folks ask me to make this one year round. It's become a staple in my house. It shows really well so make it when you want to impress your guests or just to impress your family or friends. Heck, make it to impress yourself with your yummy cooking.

Even better, it gives you lots of points for all those other things you are making.... like dessert.

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* Exported from MasterCook *

Scarlet Chicken

Recipe By : Let My People Eat!, p 156
Serving Size : 8 Preparation Time :0:00
Categories : Passover 3 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 C Cherries -- Dried Bing
1/2 C Dried Cranberries
6 Whole Chicken Breast, No Skin, No Bone, R-T-C -- Cut In Half
1 1/2 C Orange Juice
1/2 C Sherry
1/2 C Brown Sugar
3 Tsp Potato Starch

1. Preheat oven to 350 degrees. Place the dried fruit in a medium bowl
filled with hot water and let stand for 10 to 15 minutes. Drain and set
aside.

2. Lay the chicken pieces in an oblong baking pan. In a medium bowl,
combine the oj, sherry, and brown sugar. Mix well, then stir in teh
dried cherries and cranberries, and potato starch. Stir together making
sure the potato starch is dissolved.

3. Pour the sauce over the chicken pieces and bake, uncovered for 45
minutes. Baste and bake 30 to 40 more minutes. covering the baking pan
with aluminum foil during the last 15 minutes. The chicken should look a
little crispy on top and the sauce should begin to thicken. If the sauce
gets too thick, add 1/4 cup water during the last 15 minutes5 of baking.


- - - - - - - - - - - - - - - - - -

NOTES : 1. Preheat oven to 350 degrees. Place the dried fruit in a medium
bowl filled with hot water and let stand for 10 to 15 minutes.
Drain and set aside.

2. Lay the chicken pieces in an oblong baking pan. In a medium
bowl, combine the oj, sherry, and brown sugar. Mix well, then
stir in teh dried cherries and cranberries, and potato starch.
Stir together making sure the potato starch is dissolved.

3. Pour the sauce over the chicken pieces and bake, uncovered for
45 minutes. Baste and bake 30 to 40 more minutes. covering the
baking pan with aluminum foil during the last 15 minutes. The
chicken should look a little crispy on top and the sauce should
begin to thicken. If the sauce gets too thick, add 1/4 cup water
during the last 15 minutes5 of baking.


LuvMyGirl
03-28-2001, 09:58 AM
This looks like a great recipe. Can't wait to try it.

alaa
03-28-2001, 04:27 PM
Thanks. Let me know how it goes.


chunky3
04-14-2001, 08:59 PM
Where do you buy dried cherries? I have bought dried cranberries at the food store but never dried cherries. What about potato starch? Is that just for passover. Will regular corn starch work also? The recipe sounds yummy.

alaa
04-14-2001, 09:18 PM
I've found them in health food stores, yuppie groceries, and dried fruit stores in malls. Beware that if you get the kind with sugar added it will significantly increase the calories. Try to find the ones that are dried cherries only (or with a preservative but no sweetener).

Best,
Alyson

alaa
04-14-2001, 09:26 PM
Missed your second question on potato starch. You can find it in groceries stores at this time of year. It will stay forever (like corn starch). Yes, you can substitute corn starch for potato starch. Potato starch is used because corn isn't legal for Passover. I have a conversion chart in a cook book. I'll look in up for you. If anyone has the conversion easier to hand, feel free to speak up.

I haven't done a calorie comparison of the two. I wouldn't guess there would be a big difference since it's just such a small amount. Best to check just so you don't loose or gain a point unexpectedly.

Everyone raves whenever I make this. It truely displays well for company. Those cranberries and cherries make for a great coloring and an unexpected and nice flavor. Plus the points are fairly low so I can eat all the other good stuff.

Let me know how it turns out.

Best,
Alyson

eisenesac
04-16-2001, 05:05 PM
Alaa - This recipe makes 8 servings at 3 points each, right? The 6 whole chicken breasts would actually be 12 halves, right? I know these seem to be pretty stupid questions, but this recipe sounds so wonderful that I want to get everything right (points and all). I love chicken and am always looking for new and exciting recipes. I live by myself, so I will probably cut the recipe in half the first time around. Thanks!

- Liz (WW Lifetime 12/23/00)

alaa
04-17-2001, 04:06 PM
I've scaled the recipe below for 4. It's still 126.9 calories, .3 fibre, and .7 fat for 3 points. MasterCook is great for doing this sort of thing (I should give them a testimonial; I use their software extensively).

You will probably need to decrease the cooking time. After the first 45 minutes you might want to check it every 14 minutes so it won't burn.

Let me know how it goes.

Best,
Alyson

PS Since you are always looking for new recipes (and so am I) do you have one to share in return?--ala
--------

Scarlet Chicken

Recipe By : Let My People Eat!, p 156
Serving Size : 4 Preparation Time :0:00
Categories : Passover 3 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 C Cherries -- Dried Bing
1/4 C Dried Cranberries
3 Whole Chicken Breast, No Skin, No Bone, R-T-C -- Cut In Half
3/4 C Orange Juice
1/4 C Sherry
1/4 C Brown Sugar
1 1/2 Tsp Potato Starch

1. Preheat oven to 350 degrees. Place the dried fruit in a medium bowl

filled with hot water and let stand for 10 to 15 minutes. Drain and set
aside.

2. Lay the chicken pieces in an oblong baking pan. In a medium bowl,
combine the oj, sherry, and brown sugar. Mix well, then stir in the
dried cherries and cranberries, and potato starch. Stir together making
sure the potato starch is dissolved.

3. Pour the sauce over the chicken pieces and bake, uncovered for 45
minutes. Baste and bake 30 to 40 more minutes. covering the baking pan
with aluminum foil during the last 15 minutes. The chicken should look a
little crispy on top and the sauce should begin to thicken. If the sauce
gets too thick, add 1/4 cup water during the last 15 minutes5 of baking.


- - - - - - - - - - - - - - - - - -

NOTES : Originally served 8

eisenesac
04-17-2001, 04:26 PM
Thanks for cutting it down for me, Alyson! I have Mastercook but haven't had time to load it on my computer yet. I work two jobs and don't have much free time to mess around with it. I can't wait to try this recipe! I made the following recipe last night - AWESOME!!! Kelly S. posted it and I can't remember whether I got it from this site or from Dotti's site. I need to find her original post so I can give her credit - it's wonderful!!!

CHICKEN CREOLE

Ingredients:

2, 4-6 oz chicken breasts -- cut in 1/2" cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup onion -- finely chopped
1 cup celery -- sliced
1 cup green pepper -- finely chopped
2 cloves garlic -- minced
28.5 oz. canned tomatoes -- crushed
8 oz. tomato sauce -- no salt added
1 cup water
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 bay leaves
1 tablespoon cornstarch
1 tablespoon water

Toss chicken with 1/2 teaspoon salt and black pepper. In a large non-stick skillet sprayed with cooking spray heat to medium-high. Add chicken and cook about 5 minutes or until opaque on all sides and slightly golden brown. Remove chicken and set aside. Spray same skillet with cooking spray again. Add onion, celery, green pepper and garlic. Sautee until tender. Stir in tomatoes, water, paprika, 1/2 teaspoon salt, cayenne pepper and bay leaves. Bring to a boil. Reduce heat, cover and simmer for about 10-15 minutes. Return chicken to skillet. Blend together 1 tablespoon water and cornstarch. Stir into chicken mixture. Uncover and simmer 10-15 minutes until chicken is done and sauce is thickened.

Makes 7 servings, 1 cup each.

POINTS: 1

Serving Ideas: Serve over rice. Put cup Uncle Ben's Converted Rice (made without butter) in a plastic freezer container and top with 1 cup of Creole for 2 points. This freezes well for frozen lunches/dinners.

ENJOY!!
- Liz

alaa
04-17-2001, 05:59 PM
Sounds great. And just one point too. Is one cup plus 1/2 rice enough for a dinner portion?

I'm going to try this shortly. Maybe this weekend. Yum.

eisenesac
04-17-2001, 06:18 PM
It makes a nice size dinner portion, but it still wouldn't be bad point-wise if you had two servings. The one cup of Creole was enough for me. I could have had a little bit more rice. If you add more rice, just adjust the points accordingly. I had one cup of Creole with cup rice and steamed some cauliflower and was very satisfied. Let me know how you like it - I'm having leftovers tonight for dinner!!!