Saturday, April 16, 2016

Recipes by James Coco: Broiled Lemon Cinnamon Chicken; Cold Bean Salad

James Coco's Broiled Lemon Cinnamon Chicken

One 3-lb. broiler-fryer chicken, cut in serving pieces
A little unsalted butter (or olive oil)
4 tbsps. French lemon juice
Scant tsp. ground cinnamon
1 small clove garlic, mashed
1/4 tsp. oregano, crushed
1/2 tsp. basil, crushed
Salt and freshly ground pepper to taste
3 tbsps. top grade imported olive oil

Remove excess fat from chicken pieces. Arrange pieces skin side down on broiler pan lined with aluminum foil. Rub lightly with butter or oil. Broil until brown on one side. Turn and broil on other side until it begins to brown. Meanwhile, prepare sauce combining remaining ingredients. Pour over chicken. Grill until chicken is crisp and brown. (Cooking time takes about 40 minutes.) Serve at once. Serves 3-4.

Thoughts: If desired, chicken may be marinated in lemon-cinnamon sauce for several hours.

James Coco's Cold Bean Salad

2 cups bite-size snap beans, cleaned, cooked until crisp-tender, drained
One 1-lb. can red kidney beans, drained (or garbanzo beans)
1 small red onion, peeled, cut in thin slices
3 tbsps. chopped fresh parsley
3 tbsps. wine vinegar
3 tbsps. fine-grade imported olive oil
1 tsp. onion salt
Salt and pepper to taste

In salad bowl combine snap and kidney (or garbanzo) beans, onion and parsley. Mix remaining ingredients in small jar (can be made in advance). Pour over bean mixture and toss lightly until well-mixed. Serve at once.
(All ingredients should be well-chilled.) Serves 4.

Thoughts: If desired, Jimmy's salad can be made with more ingredients. Add 1 cup pitted olives, chopped red and-or green sweet pepper, and julienne strips of leftover cooked veal or tuna. Increase amount of dressing accordingly.

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