Slow Cooked Onion/Garlic Chicken

Ingredients

• 6-8 chicken thighs
• 5 green onions, chopped 
• 10 garlic cloves 
• Salt and pepper to taste
• 1 tablespoon chopped chipotle chiles
• 1 tablespoon smoked hot Spanish paprika 
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 tablespoons olive oil

Directions

In small bowl, mix seasoning with olive oil form a paste then spread evenly on each chicken thighs and allow to marinate for 30 minutes.  Meanwhile add garlic cloves and chopped onion to the 5 or 6-quart slow cooker and turn to high heat. Add chicken arranging on top of garlic and onions. Cover with lid and reduce heat to low, cooking for 7 to 8 hours.

 

When ready, use a slotted spoon and remove chicken, onion and garlic from slow cooker.  Place on a serving platter.  

 

Note:  you can eat the garlic with the chicken and also squeeze on cooked potatoes, vegetables and bread.

Sis Esthers Halal Chicken with Olives

Ingredients

- 2 whole halal chicken

- 30oz black olives

- 12oz tomatoe paste

- 1 large bell pepper, chopped

- 1 large tomatoe, chopped

- 2 large onions, chopped

- 1/2 bulb garlic, chopped

- 1 cup raisins

- 2 large lemons

- 2 cups brown rice

Prepare

Wash chicken, then cut into pieces-- season chicken with lemon pepper, red pepper, season salt.  Place in a large roasting pan and place chopped vegetables on top.  Add 1 cup of water and place in preheated 350F oven for about 1 hour and 30 minutes. Pour tomatoe paste mixed with 18oz water, olives and squeezed lemon juice on top and cook an additional 20 minutes.

Combine raisins, rice, water, salt, pepper and olive oil and cook until tender.

Serve chicke over rice and garnish with thin lemon slices.

Submitted by Esther Muhammad

Healthy BAKED Fried Chicken Quarters

Ingredients

• 1/2 cup buttermilk
• 2 cloves minced fresh garlic
• 2 pounds chicken quarters, skin removed
• 1/2 cup whole-wheat flour
• 1.5 teaspoons paprika
• 1 teaspoon thyme
• 1 tablespoon granulated onion powder
• 1 tsp season salt
• Freshly ground pepper, to taste
• Olive oil
• 
  
• Preparation

1. Combine buttermilk and garlic in a shallow glass baking pan.  Add chicken and coat both sides.  Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 425°F. 
3. Take chicken out of the refrigerator
4. Whisk flour and all seasonings in a large ziplock bag.
5. Take chicken, one piece at a time and remove excess marinade
6. Place pieces of chicken, one at a time, in the bag and coat with flour mixture.
7. Place coated chicken pieces in baking pan that has been coated with olive oil.
8. Place pan in oven and cook for 15 minutes then reduce temperature to 375F and cook an additional 45 minutes (until no longer pink inside).  If you have a thermometer - reading should be 180F.

Let chicken rest for 10 minutes then serve.  Enjoy as part of a meal with family and friends!

Submitted by Br. J. Ali Muhammad

Delicious Five Spice Pan Roasted Duck

Ingredients

• 2 cloves garlic, minced or mashed
• Chinese five spice powder
• 1/4 cup Soy sauce
• Large piece ginger, sliced
• Salt and pepper to taste
• Salt used to loosen skin
• 1 whole duck

Preparation

• Wash and massage the duck
• To loosen the skin rub with salt, then rinse well
• Using a paring knife pierce skin and fat layer every 2 inches over the entire front and back of duck.  During roasting, the fat melts away and the skin crisps.
• Scald the duck which will allow the skin to tighten and render fat more quickly.  
• Take boiling water then baste duck with large spoon until the skin tighten
• Rub seasonings all over the skin
• Air dry the duck at least overnight or even better 2 nights.  
• Slide it into the fridge, uncovered
• Roast the duck in a roasting pan with a rack so the duck is not cooking in its own juices
• 450F (first 15 minutes)
• Lower heat to 350F then roast 15 minutes per pound

Rack should be on the lowest rung.  To prevent smoke, add 1/4 inch of water to the pan.  When finish let duck rest at least 15 minutes before carving.