Side Dish

Road Trip Chicken with Macaroni Salad | 0 Comments
From Fried Chicken Salad, Aired on Thu 8/20
Chef Jeff Henderson, Side Dish, Chicken
Instructions

WHAT TO GET

Chicken

4 chicken thighs, scored

2 chicken drumsticks, scored

2 tablespoons olive oil

2 table spoons brown sugar

1 teaspoon chili powder

1 teaspoon smoked paprika

½ teaspoon cayenne

1 tablespoon salt

1 tablespoon pepper

Macaroni Salad

2 cups cooked quinoa elbow macaroni

1 dill pickle, brunoised

2 tablespoons yellow mustard

⅔ cup low-fat mayonnaise

1 celery rib, small diced

½ red onion, small diced

1 teaspoon cajun spice

2 teaspoons salt

WHAT TO DO

Chicken

1.    preheat oven to 350 degrees

2.   combine all ingredients in large bowl and toss until evenly seasoned

3.   In high-heated large pan, bring oil to olive oil to high heat

4.   sear all sides of chicken evenly and finish in oven

Macaroni salad

1.    combine all ingredients and toss until even

2.   season to taste

Ingredients
  • 4 chicken thighs, scored
  • 2 chicken drumsticks, scored
  • 2 tablespoons olive oil
  • 2 table spoons brown sugar
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 2 cups cooked quinoa elbow macaroni
  • 1 dill pickle, brunoised
  • 2 tablespoons yellow mustard
  • ⅔ cup low-fat mayonnaise
  • 1 celery rib, small diced
  • ½ red onion, small diced
  • 1 teaspoon cajun spice
  • 2 teaspoons salt
The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      1 tablespoon low fat mayonnaise

·      3 tablespoons Greek yogurt

·      ¼ cup golden raisins

·      3 tablespoons distilled white vinegar

·      1 cup shredded carrots

·      1 cup shredded broccoli

·      1 teaspoon cracked black pepper

·      1 pinch salt

 

 

Method

-Whisk together mayonnaise, Greek yogurt, golden raisins, and vinegar

-Toss carrots and broccoli in mixture

-Season with salt and pepper and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

The Back Story

CLICK HERE FOR MORE DETAILS

Ingredients

·      2 cups baby bliss potatoes, sliced and boiled

·      ¼ red onion, sliced

·      1 tbsp. pimento peppers, chopped

·      Fresh dill, diced

·      salt and pepper to taste

·      2 tbsp. low-fat buttermilk

·      1 tbsp. low-fat sour cream

Method

Boil the sliced potatoes in salt water.  In a large bowl combine the buttermilk, red onions and pimento in a bowl. When the potatoes are cooked, strain them and add to the buttermilk mixture. Season with salt and pepper to taste and garnish with low-fat sour cream.

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

- Soak the black beans in water for 24 hours

-Rinse the beans and cook them for about 3 hours under a low flame

- Strain and set aside for when needed

- Add olive oil, onions, bell peppers and garlic over medium heat in a cast iron pot

- Add the bay leafs and cumin and caramelize for about 5-7 minutes

-Stir in the black beans to the mixture

- Pour in chicken stock and let the mixture reduce, for another 15 minutes

- Season with salt and pepper and serve alongside Cornish hen

Ingredients
  • 2 cups black beans
  • 3 cups water
  • 2 tablespoons olive oil
  • 1 chopped white onion
  • 1 chopped green bell pepper
  • 2 minced garlic cloves
  • 2 bay leafs
  • 1 teaspoon cumin
  • 2 cups chicken stock
  • Salt and pepper to taste
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