Chicken Party Recipes Part 2

So this is the second set of recipes for the Chicken Party. The first four recipes are already up.

Ravioli with Hazelnut-Sage Chicken

1 9 oz. package fresh mini ravioli
1 lb. boneless skinless chicken, cut into 1 inch cubes
1 tbsp. olive oil
1 + 3 tbsp. butter
12 fresh sage leaves
zest of 1 lemon
1/4 cup chopped hazelnuts
salt and pepper to taste

Cook ravioli according to package directions. Drain when done, set aside.

While ravioli is cooking:

In a saute pan, heat olive oil and 1 tbsp. butter over medium heat. Saute chicken, seasoning with salt and pepper. When browned, remove from pan. Add 3 tbsp. butter, sage, and lemon zest. Cook until sage is tender. Return chicken to pan, add ravioli. Toss, cook until everything is hot. Garnish with hazelnuts.

Maple-Pomegranate Glazed Bacon-Wrapped Chicken Skewers

1 lb. boneless skinless chicken, cut into 1 inch cubes
1/2 lb. bacon, cut into 4 inch pieces
6 green onions cut into 4 inch pieces
1/4 cup pomegranate molasses
1/4 cup maple syrup
1/2 tsp. ginger

Soak bamboo or wooden skewers in water. Wrap chicken pieces in bacon, place on skewers with scallion pieces. Mix pomegranate molasses, maple syrup, and ginger. Grill skewers, brushing with glaze. Cook, turning frequently, until both chicken and bacon are done.

Sweet Pepper-Zucchini Slaw

3 medium zucchini, shredded
4 small sweet peppers, cut into thin strips
1/4 cup red wine vinegar
1/4 cup olive oil
1 + 1 tsp. kosher salt
1 tsp. pomegranate molasses
1/3 cup pomegranate flavored dried cranberries

Place shredded zucchini in a colander with 1 tsp. kosher salt. Let sit 10 minutes, then squeeze out as much moisture as possible. Mix  with peppers. In a small bowl, whisk together vinegar, oil, salt, and pomegranate molasses. Toss with peppers and zucchini. Chill. When served, garnish with dried cranberries.

Green Chili Chicken Stew

4 boneless skinless chicken thighs
14 oz. chicken stock
1/4 cup corn meal
2 medium carrots, minced
2 ribs celery, minced
1 tbsp. ground cumin
salt and pepper to taste
6 4 inch diameter corn tortillas
1/4 cup shredded cheddar cheese
canola oil to fry

Cut tortillas into thin strips. Place 1/2 inch oil in a frying pan. Heat to 370 degrees. Fry until crispy. Drain on paper towels, and set aside.

Place chicken, stock, and corn meal in a crock pot. Cook on high until chicken is done. Remove chicken, shred, and return to pot. Add cumin and carrots. Cook about an hour and a half. Add celery, cook until tender. Garnish with cheddar cheese and tortilla chips.