Bildner’s Baked Chicken with Nectarines

I love the roasted citrus flavor of Clementine-Fennel chicken, but don’t always have fennel on hand or the time to make it.  This more streamlined recipe from Bildner and Son’s Cookbook gets a similar sweet-and-savory effect from nectarines, chicken stock, onions and garlic, and takes a little over 30 minutes to make.

Yield: 4 servings

Total time: A little over 30 minutes

Ingredients

  • 1 large onion
  • 4 medium cloves garlic
  • 2 tablespoons butter
  • 4 boneless half chicken breasts
  • 1 large nectarine
  • 1/2 cup chicken stock
  • salt and freshly ground black pepper to taste
  • Optional: To achieve a similar effect to the clementine-fennel chicken, add a little mustard and a little brown sugar.  I’d start with about a teaspoon of each, and add more to taste.

Instructions

  1. Preheat oven to 400 F.
  2. Cut onion into 1/3 in. slices. Mince garlic cloves.
  3. Melt butter in a medium saute pan over medium-high heat. Add sliced onion and saute til translucent, about 3-5 mins.
  4. Add garlic & cook, stirring often, 12 mins more.
  5. Arrange onions & garlic in a 8×8″ or 7×11″ baking dish. Place chicken breasts on top of the onion-garlic layer.
  6. Halve, pit, and slice nectarine. Arrange the slices on top of the chicken.
  7. Pour stock over all, and sprinkle with salt & pepper.  If you’re adding mustard and brown sugar, add at this point.
  8. Cover dish with foil & bake 15-20 mins.
  9. Serve with onions & juices from the baking dish.

In looking for a picture of baked nectarine chicken, I didn’t find an appropriate picture but I did find some tasty-looking nectarine and chicken recipes!  More to come!

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Roasted Cumin Cauliflower

Want to know the secret for cooking cauliflower without getting that nasty cruciferous vegetable* smell all over your house?

You oven-roast it.

Oven-roasting makes the taste milder as well as the smell.  It also lends cauliflower a wonderfully crisp, crunchy texture.  My mother usually keeps it simple, roasting cauliflower with a little oil, salt, and pepper.  I enjoy it this way as a side, but it can smell and taste even more interesting.  Check out Eat Live Run’s version, which uses cumin, garlic powder, and cayenne pepper.

Yield: Serves 2-4 as a side dish

Prep time: 10-15 minutes

Total time: 40 minutes

Ingredients

1 large head cauliflower, cut into florets

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1 tablespoon olive oil

Instructions

1. Preheat oven to 400 degrees. Mix all spices together in a small bowl or cup. (Alternatively, if you don’t want to have extra dishes to wash, skip this step and sprinkle spices evenly over the cauliflower in step 2).

2. Drizzle olive oil all over cauliflower florets and sprinkle with spice mix. Toss together and lay out on a lined sheet tray.

3. Roast spicy cauliflower for 25-30 minutes, tossing occasionally.

4. Serve!

The added cumin in this recipe makes the cauliflower complement Indian food even better!

*the family of veggies that cauliflower, broccoli, and Brussels sprouts come from.  Notice how they can all smell terrible?