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Golden Chicken Spice Seasoning Blend

Golden Chicken Spice is a flavorful seasoning for poultry of any kind, and also pork.  It seasons eggs, potatoes and vegetable casseroles as well.  When stirred into a cream sauce for chicken or vegetables, it produces a rich, golden gravy.

Made of organic ingredients including coriander seed powder, garlic granules, sweet paprika, fenugreek seed powder, turmeric powder and annatto seed powder; it does not contain any salt or sugar.

Rubbed into chicken about to be roasted, or sprinkled onto fish for grilling, it will bring out the best of the flavors of these meats.  That was the idea for the blend.  Stir in 2 teaspoons Golden Chicken Spice per quart of gravy for meats and vegetables.  Blend into flour for fried chicken, pork chops, fish or vegetables.

Enjoy these following recipes, plus find more on the Golden Chicken Spice page of this website.

http://www.dreamstime.com/royalty-free-stock-photo-chicken-rice-arroz-con-pollo-dish-latin-america-beer-tomatoes-capsicums-peas-paprika-cumin-oregano-image30528865

Basque Braised Chicken

¼ pound thick-sliced bacon, diced

2-3 pounds chicken parts

Salt and pepper to taste

1 onion, chopped

1 green bell pepper, chopped

5 cloves garlic, minced

1  28-ounce can tomatoes, chopped

½ cup jarred or homemade tomato-based salsa

¼ cup pitted green olives, sliced

1 large BAY LEAF

2 teaspoons GOLDEN CHICKEN SPICE

1 handful fresh cilantro leaf, chopped

Fry the bacon until crisp; remove to a paper towel, reserving 2 tablespoons bacon drippings in the pan.

Season the chicken parts with salt and pepper to taste and brown in the bacon fat.  Place browned chicken on a warm dish.

Add the onion  and pepper to the pan and cook while stirring for 3 minutes.  Add the garlic and cook another minute.

Pour in the tomatoes, salsa, olives, bay leaf and GOLDEN CHICKEN SPICE.  Bring to a boil; reduce heat and place chicken in a single layer, spooning sauce over pieces as you add the parts.  Cover and cook for 25-35 minutes.

Remove chicken to a serving platter and keep warm while continuing to simmer the sauce until reduced and thickened.  Pour over chicken, garnish with the cilantro and serve.

Yield:  6 servings

*Serve with rice or potatoes.

*Corn or flour tortillas are a good accompaniment as well as crusty garlic bread.

 

Potato-carrot Pie

1 pound potatoes; peeled and very thinly sliced

2 tablespoons melted butter

2 teaspoons HERBES DE PROVENCE

½ teaspoon Creole or whole-grain mustard

Salt and pepper to taste

1 tablespoon olive oil

1 onion; halved and thinly sliced

2 carrots; peeled and grated

2 teaspoons GOLDEN CHICKEN SPICE

1 cup Swiss, Havarti or Colby Cheddar cheese, grated

Toss potatoes in the melted butter with the HERBES DE PROVENCE, mustard along with salt and pepper to taste.  Place in a greased, shallow baking dish or pie pan.  Press down and up the sides of the pan to form a “crust”.  Bake for 20 minutes.

As the potato crust bakes, sauté the onion and carrots in the oil until soft.  Sprinkle on the GOLDEN CHICKEN SPICE, mixing well.  Place vegetable mixture on top of the potato pie crust as soon as it comes out of the oven.  Top with the cheese and return to the oven for another 20 minutes.

Yield:  4-6 servings

*This is a good buffet dish since it is good at room temperature.

*Garnish with sour cream or plain yogurt.

*One cup shredded ham may be added with the onions and carrots for an excellent brunch dish.

 

 

 

 

 

 

 

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