GRILLED CHICKEN WITH CREAMY GRITS AND SHIITAKE MUSHROOM SAUCE

For chicken
1/4 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 small fryer chicken (about 3 pounds), quartered

For sauce
1 cup beef stock or canned beef broth
1 cup chicken stock or canned low-salt chicken broth
1/2 cup dry white wine

3 ounces thinly sliced pancetta, cut into matchstick-size strips (about 3/4 cup)
8
ounces fresh shiitake mushrooms, stemmed, sliced (about 3 cups)
3/4 cup whipping cream
1 tablespoon thinly sliced fresh sage leaves

Creamy Grits

• 1 1/2 cups chicken stock or canned low-salt chicken broth1/2 cup whipping cream2 tablespoons (1/4 stick) butter1/2 cup quick-cooking grits
  Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.Serves
  

Make chicken:

Mix oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Sprinkle chicken with salt and pepper. Add to oil mixture; turn to coat. Cover and refrigerate chicken at least 4 hours or overnight, turning occasionally.

Make sauce:

Boil both stocks and wine in heavy medium saucepan until reduced to 1 cup, about 15 minutes. Remove from heat.

Cook pancetta in heavy large skillet over medium-high heat until crisp and golden, stirring constantly, about 3 minutes. Using slotted spoon, transfer pancetta to bowl. Add mushrooms to same skillet and saut
 until golden, about 4 minutes. Add stock mixture and cream to skillet and simmer until reduced to sauce consistency, about 5 minutes. Mix in pancetta and sage. Season to taste with pepper.

Meanwhile, prepare barbecue (medium-high heat). Remove chicken from marinade. Grill until cooked through, turning occasionally, about 30 minutes.
Spoon grits onto plates. Place chicken atop grits. Spoon sauce over; serve.Serves 2.Bon Appétit

CHICKEN ON A SKEWER (YAKITORI)

Yakitori at its simplest is a chicken shish kabab with a very Japanese flavor. Pieces of dark meat are served either by themselves, neatly speared onto the ends of small bamboo skewers (three makes a serving), or interspersed with bits of green bell pepper or scallion. As the meat is grilled, it is dipped into a sweetened soy-based sauce. The servings are tantalizingly small, but you can have as many as you want. If you are hungry enough for a full meal, you can serve yakitori on a bowl of rice with tea and pickles on the side.

4 medium chicken legs (thighs and drumsticks), boned
1 large green bell pepper
8 tablespoons Japanese soy sauce (shoyu)
4 tablespoons sake
3 tablespoons sugar

1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
2. Thread two pieces of meat on to a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
3. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
4. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.Makes 4 main course servings, or up to 8 with drinks

CHICKEN SATES WITH PEANUT DIPPING SAUCE

2 whole skinless boneless chicken breasts (about 1 1/4 pounds)
about thirty-two 7-inch bamboo skewers, soaked in water to cover for 15 minutes

For the marinade
3/4 cup sweetened flaked coconut
2 teaspoons chopped peeled fresh gingerroot
2 teaspoons curry powder
2 tablespoons fresh lime juice
1/2 cup hot water

Dipping Sauce

• Cut tPEANUT DIPPING SAUCE
  This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce.
  Can be prepared in 45 minutes or less.
  1/3 cup smooth peanut butter1 garlic clove\2 tablespoons fresh lime juice2 tablespoons soy sauce1 teaspoon sugar1/8 teaspoon cayenne, or to taste1/3 cup water
  In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.Makes about 1 cup.

Gourmethe chicken lengthwise into 1/4-inch-thick slices, thread the slices lengthwise onto the skewers, and season them with salt and pepper.
Make the marinade:In a blender blend together the coconut, the gingerroot, the curry powder, the lime juice, and the hot water until the mixture is smooth, strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the marinade cool. The marinade may be made 2 days in advance and kept covered and chilled.
In a large shallow dish pour the marinade over the chicken, coating the chicken well, and let the chicken marinate, covered and chilled, for at least 1 hour and up to 3 hours. (Do not let the chicken marinate longer or the meat will break down.)
Make the dipping sauce.
Grill the chicken with the marinade clinging to it on an oiled rack set 5 to 6 inches over glowing coals for 1 1/2 minutes on each side, or until it is cooked through, and serve the satés with the dipping sauce.Makes about 32 satés.Gourmet

CHICKEN, RICE, AND MANGO IN LETTUCE WRAPS

For rice
1 cup jasmine rice1 3/4 cups water1/4 teaspoon salt
For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil
For wraps
2 grilled chicken breast halves, shredded (2 cups)

• Chicken Marinade (4hours plus)1/2 cup fresh lime juice1 tablespoon mild honey1/2 teaspoon dried hot red pepper flakes2 1/4 teaspoons salt1 cup olive oil6 chicken breast halves with skin and bones (3 lb total)

1/3 cup lime vinaigrette (reserved from preceding recipe)
3/4 lb Boston or Bibb lettuce, leaves separated1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro

Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps:Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.Makes 4 servings.GourmetQuick Kitchen

CHICKEN WITH TANGERINE, HONEY, AND CHIPOTLE GLAZE

Glaze
2 cups fresh tangerine juice
5 tablespoons honey
1/4 cup soy sauce
2 tablespoons finely grated tangerine peel or orange peel
2 teaspoons minced canned chipotle chiles in adobo sauce*
Chicken
1 cup fresh tangerine juice or orange juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tablespoons chopped fresh thyme
3 tablespoons minced peeled fresh ginger
3 tablespoons unseasoned rice vinegar
2 tablespoons olive oil
2 tablespoons finely grated tangerine peel or orange peel
1 teaspoon coarse kosher salt
1 2 3/4- to 3-pound chicken, quartered, backbone removed
Nonstick vegetable oil spray

For glaze:
Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.

For chicken:
Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade.
Cover; chill at least 2 hours and up to 1 day, turning occasionally.
Spray grill rack with nonstick spray and prepare barbecue (medium-low heat).
Remove chicken from marinade; discard marinade.
Sprinkle chicken lightly with salt.
Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes.
Brush chicken all over with glaze; grill 2 minutes longer on each side.
Transfer chicken to platter. Serve, passing remaining glaze separately.
*Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.Makes 4 servings.Bon Appétit

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA

CHICKEN BREASTS WITH CORNMEAL-CORIANDER CRUST AND BLACK BEAN-MANGO SALSA
Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.click photo to enlarge
2 cups 1/2-inch pieces peeled pitted mangoes1 15- to 16-ounce can black beans, drained, rinsed3/4 cup fresh white corn kernels3/4 cup finely chopped red onion1/2 cup chopped fresh cilantro3 tablespoons fresh lime juice1 teaspoon chili oil*1 teaspoon sugar
1/3 cup yellow cornmeal1 tablespoon ground coriander8 5-ounce skinless boneless chicken breasts, excess fat trimmedNonstick vegetable oil spray
*Available at Asian markets and in the Asian foods section of some supermarkets.
Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour.
Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts.
Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg.Serves 8.

Roasted Pomegranate Chicken

This is a favorite Rosh Hashanah dish of Moroccan Jews. Because of their many seeds, pomegranates symbolize the hope that in the year ahead, Jews will be able to perform many worthy deeds, or mitzvahs.
4 SERVINGS
1/4 cup olive oil
1 tablespoon minced garlic
1 (3 1/2 to 4-pound) chicken, quartered
1 pomegranate, halved
1/4 cup dry white wine
Juice of 1 lemon
1 tablespoon cinnamon sugar
Salt and pepper 1. Preheat oven to 375 F. In a cup, mix oil and garlic. Brush garlic oil over chicken.
2. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.
3. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.
4. In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.
5. Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.