Made Hot Licks Chicken tonight

[sneezles]

This recipe is in the Complete Cooking Light Cookbook. It has a very good taste (it uses orange marmalade), even my picky eater has two pieces. One thing that I would change would be to thicken the sauce with cornstarch. I doubled the sauce (seems to never be enough in CL recipes) and then cooked it down but it was still very runny. Served it with some linguine I had leftover but would have been better with rice. And fresh peas with onion and mushrooms.

[ebobbitt]

Sneezles, when you have a moment will you post this recipe? It doesn't have to be tonight since I'm not going to race home and cook but I would like it at your convenience.
Thanks a bunch!
Elizabeth

Wait! I did a search and found it! I'm so glad you didn't have to type in all that.

[This message has been edited by ebobbitt (edited 05-15-2001).]

[sneezles]

Elizabeth,
I would have gladly typed but am delighted you found it!

[carolyn.1]

sneeezles, I only wanted to say that you are a very nice, considerate person!!! I can't count how many times I have read on this board where someone needs a recipe for one reason or another (including myself) and you post the recipe right away!!
I'm sure that I can speak for everyone and say Thank You!!!! http://www.cookinglight.com/bbs/biggrin.gif http://www.cookinglight.com/bbs/smile.gif
Carolyn--

[Lynn B]

Sneezles,
Based on your excellent recommendation http://www.cookinglight.com/bbs/smile.gif I made the Hot Licks Chicken tonight. Mmmmmmm! DH and DD gave it a "9"! This will definitely be a "make again"! THANKS!
Lynn

[sneezles]

Carolyn,
That was very sweet of you! Glad to see you're still around, too!

Lynn,
Glad you liked it! When it passes with my local Picky Eaters Assoc. I think it's a pretty safe bet to recommend.

[This message has been edited by sneezles (edited 05-18-2001).]

[sneezles]

oops

[This message has been edited by sneezles (edited 05-18-2001).]

[greysangel]

Am bumping this up! Made this last night for dinner over wild rice and it was very good. Subbed northwoods seasoning for the red pepper and next time I would tone it down a bit as it was a little too spicy for DH.

Great for an easy weeknight though!

JeAnne

[Pony]

I just read this post and searched the recipe finder. It calls for Orange Marmalade...do you think Pineapple would work? THANKS

[slknight]

Originally posted by Pony
I just read this post and searched the recipe finder. It calls for Orange Marmalade...do you think Pineapple would work? THANKS

Pineapple maralade?! That sounds delicious. I think it would work just fine.

[tuff2000]

Bumping up this recipe again! We are going to have this tonight (thanks to all the great reviews:)) We are having it with jasmine rice and sugar snap peas! I can't wait:)

[Little Bit]

I'm not trying to be a complete nuisance, but could someone post the Hot Licks chicken recipe??

If the actual recipe is in a thread on the BB, I can't find it.

If it's on the regular CL site, I can't get to it, since I've misplaced July 2003 and the access code for August 2003 doesn't seem to function (yet?). Hmmm ... .

[krispy spo]

Hot Licks Chicken

A lively rub of cumin, red pepper, and other spices is mellowed by a lightly sweet orange glaze. One the side, try roasted sweet potato wedges and pineapple chunks sprinkled with chopped green onions.


INGREDIENTS:
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon olive oil
Cooking spray
1/4 cup water
1/4 cup dry white wine
1 tablespoon lemon juice
1/8 teaspoon salt
1 tablespoon orange marmalade


INSTRUCTIONS:
Prep Time: 10 minutes
Cooking Time: 12 minutes
Combine first 7 ingredients in a small bowl; stir well. Rub chicken with spice mixture; let stand 5 minutes.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until lightly browned. Add water and wine to skillet; cover, reduce heat, and simmer 6 minutes or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Add lemon juice and 1/8 teaspoon salt to skillet. Bring to a boil; cook 4 minutes or until reduced to 3 tablespoons. Remove from heat; stir in marmalade. Spoon sauce over chicken.

NUTRITIONAL INFO:
calories: 174 carbohydrates: 4.6 g cholesterol: 66 mg fat: 5.1 g sodium: 445 mg protein: 26.4 g calcium: 27 mg iron: 1.3 mg fiber: 0.2 g

YIELD:
4 servings

[Little Bit]

Thanks so much for sharing the recipe!!

I had trouble getting on the BB Friday afternoon, and almost missed this post. Ack!

Just editing this to note that I've decided to make this for supper tonight. I reealized that I'd probably have lots of the spice blend left over, so I put it in a shaker top jar.

I printed out the recipe in tiny print, modifying it slightly to reduce the amount of text, and cut and pasted the recipe onto the top half of the spice jar. That way I won't have to go hunting for the recipe next time I want to make it. :)

Don't you love it when you do something that makes you feel clever?? :) :) :p

Oh, also, I added a 1/2 teaspoon of Arrowroot to the spice blend, just to thicken things a bit. Hope it works, lol!! :)

[AZLorena]

okay...this looks really good...but I don't have "poultry seasoning"....what can I sub? or can I make my own?

Lorena

[sneezles]

Poultry seasoning was as many recipes as you could think of but here's two for you to use as go-bys:

Homemade poultry seasoning

4 tablespoons salt (I think this might be a tad excessive!)
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon cayenne
1 bay leaf
1 dash nutmeg
1. You can put sage, thyme and bay leaf in a coffee grinder and make into powder.
2. Mix with other ingredients.
3. Store in a jar, and use as needed



HOMEMADE POULTRY SEASONING:
Combine 1 teaspoon each dried rosemary, dried crumbled sage, dried thyme leaves, dried marjoram, and celery salt, and 1/4 teaspoon freshly ground pepper. Crush together, preferably in a mortar and pestle or in a mini-food processor.


I was surprised to see this thread! I had made this so long ago (in cooking terms, that is ;) ) that I had forgotten about it. And DH is always saying it's hard to have a favorite dish when I rarely make things twice...shall be doing this one again soon!

[Little Bit]

Oh! I hadn't even noticed the dates on the earlier part of the thread, lol!!!

Actually, my plans got bumped to tomorrow. My chicken is cut in pieces, dusted with spices, in the icebox.

We had company come over, and I baked a Stouffer's Lasagna instead, since I didn't have enough chicken to stretch for a party of 5.

Here's hoping the chicken survives until tomorrow. :eek:

[AZLorena]

okay....I ended up making this without the poultry seasoning....and it was delicious. Hubby went for a second piece. I managed to control myself, but I wanted to also. I made oven roasted potato wedges....and green beans. I cooked the green beans in the leftover schmutz from the chicken. Really good.

Lorena