Tiny Mint Chicken Burgers

Peggy Knickerbocker

Peggy Knickerbocker

These succulent delights are adapted from Niloufer Ichaporia King's My Bombay Kitchen, out this month. You can make the burger mixture ahead of time; it keeps for up to two days wrapped in plastic and refrigerated.

Servings: Serves 4 (8 patties)

Ingredients

• 1 pound ground chicken or turkey
• 1 small red or yellow onion or 4 green onions , finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1/2 cup chopped fresh mint
• 1/2 cup chopped fresh cilantro (including stems)
• 1 large egg , lightly beaten
• 1 or 2 small green Thai chilies , seeded and finely chopped (optional)
• 1/2 teaspoon salt
• 1 teaspoon olive oil

Directions

Combine all ingredients except olive oil in a bowl and mix thoroughly. Shape by 1/3 cupfuls into 2 1/2-inch round patties.

Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked).

From the May 2007 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Tiny-Mint-Chicken-Burgers#ixzz3R6yh8lXT

Mango Chicken Salad

Created by Joanne Chen

Created by Joanne Chen

This simple salad lets the fresh, sweet flavor of mangoes shine through.

Servings: Makes 2 servings

Ingredients

• 4 cups   arugula (about 2.5 ounces)
• 1 mango , peeled and sliced into 1-inch-long pieces
• 1 red pepper , trimmed, seeded, and sliced into 1-inch-long pieces
• 1 Tbsp. extra-virgin olive oil
• 1/2 tsp. balsamic vinegar  
•   Sea salt
• 2 tsp. honey
• 1 tsp. Dijon mustard
• 1 boneless chicken breast (about 4 ounces)
• 1/4 cup slivered almonds

Directions

In a large bowl, combine arugula, mango, and red pepper. In another, smaller bowl, whisk together olive oil, vinegar, and a pinch of salt. Set aside.

In a shallow, wide bowl, stir together honey and mustard. Add chicken and toss to evenly coat.

Grill chicken over medium-high heat (or cook in a skillet with 2 tsp. olive oil) until golden brown, 8 to 10 minutes, turning once halfway through. When done, chicken should register about 165° on a meat thermometer, and juices should run clear when pierced with a knife. Transfer to a cutting board and let sit 5 to 7 minutes.

Slice chicken into 1-inch-long pieces. Add to salad; toss to combine. Add balsamic vinaigrette and almonds; toss again before serving.

Note: The color and shape of a mango depend on variety, not ripeness. Whether yellow and S-shaped or red and round, a ripe mango will appear plump, smell sweet at the stem end, and give slightly to the touch.

From the Summer 2008 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Mango-Chicken-Salad#ixzz3R6ycyiG2

Roast Chicken with Harissa and Couscous

Recipe created by Cathy and Tony Mantuano

Recipe created by Cathy and Tony Mantuano

Thrillingly versatile harissa paste adds depth and spice to roast chicken legs.

This recipe is made from ingredients featured in The Great Pantry Makeover.

Servings: Serves 4

Ingredients

• 4 whole chicken legs
• 1/4 cup harissa sauce
• 1 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 package (12 ounces) couscous
• 1 Tbsp. powdered sumac
• 4 sprigs fresh cilantro

Directions

Preheat oven to 350°. Run your finger under skin of 1 chicken leg to separate skin from meat without tearing. Spread 1 teaspoon harissa underneath skin. Move skin back to cover, and spread 1/2 teaspoon harissa on top. Repeat process with remaining pieces; spread any remaining harissa on the top and bottom surface of each leg. 

Coat the bottom of an ovenproof pan with oil. Place chicken in pan and season with salt and pepper. Bake in oven until crispy, about 90 minutes. About 15 minutes before legs are done, prepare couscous following package directions.

Spoon couscous on a platter, arrange legs on top, dust with sumac, sprinkle cilantro, and serve immediately.

From the January 2009 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Roast-Chicken-with-Harissa-and-Couscous#ixzz3R6yXJxRK

Ancho-Chili-and-Porcini-Rubbed Chicken

Recipe created by Jewels and Jill Elmore

Recipe created by Jewels and Jill Elmore

Spices, including a "secret ingredient" from Down Under called wattleseed, coat this perfectly seared chicken dish. If you're looking to tame the flavors, try the Jewels and Jill's recipe for Mashed Yams to serve as a side. 

This recipe is from Jewels and Jill's Healthy Festive Menu.

Servings: Serves 6–8

Ingredients

• 1 tsp. ancho chili powder
• 2 Tbsp. ground wattleseed (available at SouthFWB.com)
• 2 Tbsp. porcini mushroom powder (available at TheSpiceHouse.com)
• 1 tsp. garlic powder
• 1 Tbsp. salt
• 2 whole chickens , about 2 1/2 to 3 pounds each
• 1/3 cup olive oil
• Mashed yams (Get the recipe)

Directions

Note: We recommend asking your butcher to bone the whole chicken for you, keeping the breast intact (alternatively, cut chicken into quarters, leaving bones inside). Ground wattleseed is an Australian spice that is not common in the United States; Jewels calls it her "secret ingredient." For extra heat, add another teaspoon of ancho chili powder.

To make ancho-porcini rub: Mix ancho chili powder, ground wattleseed, porcini mushroom powder, garlic powder, and salt in a small bowl.

Wash chicken; dry with paper towels, removing as much moisture as possible. Drizzle 3 tablespoons olive oil all over chicken, and rub in well to lightly coat entire surface.

Cover chicken with ancho-porcini rub, massaging it in to infuse the flavors. Set aside 10 to 15 minutes.

Preheat oven to 350°. Heat a large ovenproof skillet over medium-high heat. Add remaining olive oil. Sear chicken skin side down until deep brown and crisp, about 6 minutes. Flip and repeat. Finish cooking in oven, about 30 more minutes depending on size of chicken. It is done when a thermometer inserted into the thickest part of the thigh registers 165°. (Alternatively, grill chicken: Preheat grill to medium-high. Cook chicken skin side down 8 to 10 minutes, then flip and cook for same amount of time on other side. If using pieces with bones, cook about 20 minutes on each side.)

Let chicken rest 10 minutes before serving. Arrange on plates with mashed yams on the side; serve. 

From the September 2009 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Ancho-Chili-and-Porcini-Rubbed-Chicken#ixzz3R6yORPu9

Ancho-Chili-and-Porcini-Rubbed Chicken

Recipe created by Jewels and Jill Elmore

Recipe created by Jewels and Jill Elmore

Spices, including a "secret ingredient" from Down Under called wattleseed, coat this perfectly seared chicken dish. If you're looking to tame the flavors, try the Jewels and Jill's recipe for Mashed Yams to serve as a side. 

This recipe is from Jewels and Jill's Healthy Festive Menu.

Servings: Serves 6–8

Ingredients

• 1 tsp. ancho chili powder
• 2 Tbsp. ground wattleseed (available at SouthFWB.com)
• 2 Tbsp. porcini mushroom powder (available at TheSpiceHouse.com)
• 1 tsp. garlic powder
• 1 Tbsp. salt
• 2 whole chickens , about 2 1/2 to 3 pounds each
• 1/3 cup olive oil
• Mashed yams (Get the recipe)

Directions

Note: We recommend asking your butcher to bone the whole chicken for you, keeping the breast intact (alternatively, cut chicken into quarters, leaving bones inside). Ground wattleseed is an Australian spice that is not common in the United States; Jewels calls it her "secret ingredient." For extra heat, add another teaspoon of ancho chili powder.

To make ancho-porcini rub: Mix ancho chili powder, ground wattleseed, porcini mushroom powder, garlic powder, and salt in a small bowl.

Wash chicken; dry with paper towels, removing as much moisture as possible. Drizzle 3 tablespoons olive oil all over chicken, and rub in well to lightly coat entire surface.

Cover chicken with ancho-porcini rub, massaging it in to infuse the flavors. Set aside 10 to 15 minutes.

Preheat oven to 350°. Heat a large ovenproof skillet over medium-high heat. Add remaining olive oil. Sear chicken skin side down until deep brown and crisp, about 6 minutes. Flip and repeat. Finish cooking in oven, about 30 more minutes depending on size of chicken. It is done when a thermometer inserted into the thickest part of the thigh registers 165°. (Alternatively, grill chicken: Preheat grill to medium-high. Cook chicken skin side down 8 to 10 minutes, then flip and cook for same amount of time on other side. If using pieces with bones, cook about 20 minutes on each side.)

Let chicken rest 10 minutes before serving. Arrange on plates with mashed yams on the side; serve. 

From the September 2009 issue of O, The Oprah Magazine

Read more: http://www.oprah.com/food/Ancho-Chili-and-Porcini-Rubbed-Chicken#ixzz3R6yORPu9

Honey-Curry-Glazed Chicken

Recipe courtesy of Catherine S. Katz, PhD

Recipe courtesy of Catherine S. Katz, PhD

Tailgating is like picnicking on steroids: Instead of sandwiches, fruit, cheese, and wine, you get burgers and hot dogs, fatty cold cuts or greasy chicken wings, chips, creamy dips, starchy breads, and sugary desserts. But you don't have to stay home to stay healthy—all you need is a nutritional upgrade. If you're serving burgers and dogs, trade up to lean beef and turkey on whole grain rather than white buns, and add lettuce and sliced tomato. Choose healthy chips such as Guiltless Gourmet or Garden of Eatin' (the basic ingredients are whole grain corn, canola or safflower oil, and salt). Another option is to forgo chips altogether and use sliced carrots, celery, and bell peppers to scoop your dip. (Bonus points for substituting hummus, salsa, or black bean dip for the creamy ranch and French onion.)

As for drinks, I can't argue with beer or wine if it suits the occasion. But if you're considering soda, try Polar fruit-flavored seltzers instead; all you'll be giving up is sugar, calories, and the various chemicals sodas typically include. For dessert, remember that apples are in season: Eat them as is, or try an apple crisp or cobbler.

Or try a lighter version of traditional chicken wings. The recipe below takes five minutes for prep and an hour in the oven to reduce the honey curry juices to a rich coating. Be sure to use drumsticks, as only they will remain tender and juicy.
— David L. Katz, MD

Servings: Serves 4

Ingredients

• 12 skinless chicken drumsticks
• 2 Tbsp. Dijon mustard
• 1/4 cup lemon juice
• 1/4 cup honey
• 1/4 tsp. mild curry powder
• 1/4 tsp. salt

Directions

Preheat oven to 375°.

Rinse chicken; pat dry.

Combine remaining ingredients in a large bowl.

Place chicken in marinade and stir to coat (if you prefer, you can do this ahead and leave it covered in the refrigerator overnight).

Bake 1 hour, turning pieces once and basting occasionally until sauce is a thick golden glaze.

Catherine S. Katz is coauthor of Dr. David Katz's Flavor-Full Diet (Rodale)

Read more: http://www.oprah.com/food/Honey-Curry-Glazed-Chicken#ixzz3R6yJFCbv