Best Canada Day Chicken Recipes for Dinner
Happy Canada Day! For the chicken-lovers among us – were all a bit guilty of eating chicken too many times for the week! I know I do. Were also a little guilty of getting into a routine and doing it the same way every single time. Ok so maybe we do it two different ways! The point is we need to spice it up a little (ok alot!). These chicken recipes for your Canada Day dinner are loaded with mouth-watering herbs and spices that are sure to please. Herbs like rosemary and garlic not only add flavour but are very healthy too!
Oven Roasted Chicken with Garlic and Rosemary
3 ½ Pound chicken
2 Springs of fresh rosemary
3 Garlic cloves, peeled
Salt and freshly ground pepper to taste
2 Tablespoons vegetable oil
Preheat oven to 375 degrees F.
Wash the chicken inside and out with cold water, and pat thoroughly dry. Place one of the fresh rosemary springs inside the bird’s cavity together with all the garlic, salt and pepper. Rub 1 tablespoon of the oil over the chicken’s skin and sprinkle generously with salt and pepper. Strip the leaves from the remaining rosemary and sprinkle over the chicken. Place the chicken with the remaining tablespoon of oil in a roasting pan, and place it on the middle rack of the preheated oven. Every 15 minutes turn and baste with the fat and cooking juices that have collected at the bottom of the pan. Cook until the thigh feels very tender when prodded with a fork and the meat comes easily off the bone, about 1 – 1.5 hours.
Transfer the chicken to a warm serving platter.
Tip the roasting pan and spoon off all but a small amount of fat. Place the pan over the stove, turn the heat on high, add 2 tablespoons of water and while it boils away use a wooden spoon to scrape loose cooking residues stuck to the bottom. Pour the pan juices over the chicken and serve at once.
FRICASSEED CHICKEN RECIPE
1 3-1/2 to 4 pound frying chicken, cut into 12 pieces
1 large fresh lime
4 cloves fresh garlic, minced fine
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon seasoned salt
1 teaspoon black pepper
1 large onion, sliced thin
2 large yellow onions, chopped
3 large ripe tomatoes, diced
4 scallions, chopped
1 teaspoon thyme
1 teaspoon Hot Pepper Sauce or 1/16th teaspoon minced Scotch Bonnet
1 teaspoon seasoned salt
1 teaspoon black pepper
1 cup chicken broth plus 1-1/2 cups if needed
3 tablespoons Tortuga Dark Rum
1/2 cup vegetable oil
Wash the chicken parts with cold water & lime juice and pat dry. Combine the first five ingredients for the seasoned rub in a small bowl & mix well. Rub each chicken piece well & place with onion slices in a large zip-top freezer bag. Refrigerate for 12 hours or longer, turning several times. Remove chicken from bag & scrape off the seasonings & reserve. Heat the vegetable oil in large skillet. Brown chicken on all sides over medium-high heat, about 15 minutes. Reduce heat to simmer & add chopped onions, reserved rub seasonings, scallions, thyme, tomatoes, pepper sauce or whole pepper, seasoned salt, pepper, 1 cup chicken broth & 3 tablespoons Tortuga Dark Rum. Stir to distribute seasonings & make sure chicken does not scorch. Cover & simmer over low heat, stirring occasionally, adding chicken stock from time to time if needed, for an hour or until chicken is fork tender. Do not add too much broth – gravy should cook down & not be watery. Add more salt & pepper if needed.
Jamaican Rum Chicken
4 (4 ounce) boneless, skinless chicken breasts
1 1/2 tablespoons brown sugar
3 tablespoons lime juice
1/4 cup Caribbean rum
2 tablespoons soy sauce
1 tablespoons Worcestershire sauce
1 tablespoon olive oil
1/8 teaspoon pepper
1 tablespoon minced fresh parsley
1 lime, cut into wedges
- Combine brown sugar, lime juice, rum, soy sauce, Worcestershire sauce, olive oil, pepper and parsley, and mix well. Place chicken breasts in a large resealable plastic bag, add brown sugar marinade and refrigerate for at least 30 minutes. Turn chicken over occasionally while marinating. Remove chicken and discard marinade.
- Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 5-6 minutes on each side until chicken is no longer pink in the center. Squeeze lime juice over chicken and serve with salsa (optional).
Rum Raisin Chicken
2 tablespoons raisins
3 tablespoons light rum
1/4 cup butter
1/3 cup slivered almonds
3 whole chicken breasts, halved, skinless and boneless
3/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1 tablespoon cornstarch
1/2 cup half-and-half
Handful fresh mustard greens
In small bowl, place raisins and rum; set aside.
In large frying pan place butter and melt over medium heat. Add almonds and cook, stirring, until almonds are toasted. With slotted spoon remove almonds to small dish. In same pan place chicken and sprinkle evenly with salt and pepper; cook over medium heat, turning often, about 20 minutes or until fork can be inserted in chicken with ease. Remove chicken from pan and transfer to platter. Keep warm.
In large frying pan add broth and bring to a boil.
In small bowl, mix cornstarch and half-and-half until smooth; slowly add to broth, stirring constantly until smooth. Reduce heat and simmer 2 minutes. Stir in rum and raisins; cook 1 minute.
To serve, pour sauce over chicken; top with toasted almonds. Garnish with mustard greens. Optional: serve alongside rice.
1 lb (454 g) boneless skinless chicken thighs
1 pinch salt1 pinch pepper1 tbsp (15 mL) vegetable oil
2 shallots, thinly sliced1 tbsp (15 mL) minced fresh ginger
1 tbsp (15 mL) Thai green curry paste2 cloves garlic, minced
1 can (400 mL) coconut milk
Sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate.
Add shallots, ginger, curry paste and garlic to pan; cook over medium heat, stirring, for 2 minutes. Stir in coconut milk and chicken; bring to boil. Reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes.
Sweet Chunky Chicken Curry
Source: Canadian Living
2 tsp (10 mL) vegetable oil
1 lb (454 g) boneless skinless chicken thighs, cut in 3/4-inch (2 cm) chunks
1 onion, diced
2 tsp (10 mL) curry powder
1/4 tsp (1 mL) salt1/4 tsp (1 mL) pepper
1-1/2 cups (375 mL) sodium-reduced chicken broth
1 sweet potato or white potato, peeled and cut in 3/4-inch chunks
1 sweet red pepper, cut in 3/4-inch chunks
2 vine-ripened tomatoes, diced
1 tbsp (15 mL) tomato paste1 tbsp (15 mL) lime juice
1/4 cup (60 mL) chopped fresh cilantro
In Dutch oven or large saucepan, heat oil over medium-high heat; brown chicken, in batches, about 5 minutes. Using slotted spoon, transfer to plate.
Add onion, curry powder, salt and pepper to pan; cook, stirring, until fragrant, about 1 minute.
Add broth, sweet potato and chicken; bring to boil, scraping up any browned bits. Reduce heat, partially cover and simmer, stirring occasionally, just until sweet potato is tender, about 6 minutes.
Stir in red pepper and tomatoes; partially cover and cook, stirring occasionally, until pepper is tender-crisp, about 3 minutes.
Stir in tomato paste and lime juice; cook, stirring, until thickened, about 2 minutes. Sprinkle with cilantro.
What are some of your best recipes for dinner on Canada Day? Enjoy!