Dutch ovens work great in combination with the Sun Oven. They can easily go from stove to Sun Oven and back again as needed. They’re perfect for browning meats prior to solar cooking or sauce reduction after. Serve this Moroccan inspired stew with couscous to soak up all the fragrant sauce.
Fragrant Sun Oven Chicken with Saffron and Almonds
2 tablespoons butter
8 boneless, skinless chicken thighs
1/2 teaspoon saffron threads, divided
Salt and pepper to taste
2 onions, thinly sliced
3 cups chicken broth
1 small cinnamon stick
1 cup cooked chickpeas
1/2 cup blanched almonds
1/4 cup chopped flat-leaf parsley
2 tablespoons freshly squeezed lemon juice
Set Sun Oven out to preheat.
Melt the butter in a Dutch oven over medium-high heat. Add the chicken thighs, turning to coat. Add 1/4 teaspoon of the saffron threads, and season with salt and pepper. Cover the chicken with the sliced onions. Add the broth, cinnamon stick, chickpeas and almonds. Cover and transfer to the Sun Oven. Cook until the meat is tender, 1 1/2 to 2 hours. Transfer the Dutch oven to the stove. Using a slotted spoon, transfer the chicken to a serving plater, keep warm. Remove and discard the cinnamon stick. Bring the sauce to a boil over high heat and cook, stirring frequently with a wooden spoon, until reduced. Lower the heat and stir in the parsley, remaining 1/4 teaspoon saffron, and lemon juice. Pour the sauce over the chicken and serve.
Makes 4 servings.
If you have stackable pots you can cook the rice in your Sun Oven at the same time as the chicken. Steam some broccoli while everything else is cooking to complete your meal.
Easy Sun Oven Chicken and Wine
3 pounds chicken pieces, skin and excess fat removed
1 can (10-ounce) cream of mushroom soup
1 can (10-ounce) French onion soup
It takes longer to cook chicken and rice together than it would if each were cooked separately, but the flavor absorbed by the rice is worth the wait. Just make sure there’s a full day of sun in the weather forecast.
Chicken Veggies and Rice
3 tablespoons olive oil, divided
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 1/2 cups brown rice
1 1/2 cups boiling water
Serve this slow cooked chicken with plenty of good bread to soak up the succulent sauce.
Sun Oven Braised Chicken with Red Cabbage
1 tablespoon unsalted butter
1/2 red cabbage, cored and shredded
1 whole chicken (about 3 pounds) cut into 8 pieces
1 tablespoon vegetable oil
1 small onion, finely chopped
Chicken cut up into pieces cook quickly and is a good choice when the hours of sun light are limited.
Sun Oven Salt and Cider Vinegar Chicken
1 1/2 cups cider vinegar
1/4 cup vegetable oil
1 egg, lightly beaten
2 teaspoons kosher salt
1 teaspoon poultry seasoning
This recipe was a favorite around our house for a long time but for some reason it lost it’s place in our rotation. It was about time it made it’s way back.
Sun Oven Chicken with Turmeric and Chickpeas
1 Tablespoon olive oil
1 onion, finely chopped
1/2 teaspoon turmeric
6 chicken thighs, bone-in, skin and excess fat removed
1/2 cup water
Sun Oven chicken is always a favorite. You can never have too many recipes.
Sun Oven Herbed Chicken Pot Roast
8 bone in, skin on chicken thighs, trimmed of excess fat
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 carrots, cut into 1/2-inch-thick rounds
8 ounces small boiling onions, peeled
Be sure to spread all of the glaze over the chicken before putting it in the Sun Oven. Unlike with a conventional oven there’s no need to baste the bird during cooking. And if you have a probe thermometer now’s the time to dig it out of the kitchen drawer.
Sun Oven Honey Glazed Chicken
1 whole chicken
1 tablespoon honey
Use the lime juice from yesterday’s veggie chips for this easy to prepare chicken dish.
Sun Oven Lime Chicken
5 bone-in, skinless chicken breast halves
1/2 cup soy sauce
1/4 cup lime juice
1 tablespoon Worchestershire sauce
2 cloves garlic, minced
Like most stews, this is even better the next day. It also freezes well. If you prefer white meat substitute skinless, bone-in breasts cut into quarters for all or a portion of the thighs used in this recipe.
Easy Sun Oven Chicken Cacciatore
2 larges onions, thinly sliced (about 3 cups)
3 tablespoons olive oil
4 cloves garlic, minced
4 pounds chicken thighs, bone-in, skinless, excess fat trimmed
1/2 cup dry white wine
2 cans (14.5-ounce) chopped tomatoes
1/4 cup tomato paste