I've got Mimi's Chicken coated and resting in the frig but I'm wondering if
anyone has suggestions for things to serve with it. I've got a head of
cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank on
what will go good with the chicken. Sure would like some suggestions.
Gigi

Gigi wrote:

> I've got Mimi's Chicken coated and resting in the frig but I'm wondering
> if anyone has suggestions for things to serve with it. I've got a head of
> cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank
> on what will go good with the chicken. Sure would like some suggestions.

Cut potatoes into wedges, toss them with some oil, and cook them in the oven
at the same time the chicken is cooking. Got salad fixin's?

Bob

"Bob" > wrote in message
...
> Gigi wrote:
>
>> I've got Mimi's Chicken coated and resting in the frig but I'm wondering
>> if anyone has suggestions for things to serve with it. I've got a head of
>> cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank
>> on what will go good with the chicken. Sure would like some suggestions.
>
> Cut potatoes into wedges, toss them with some oil, and cook them in the oven
> at the same time the chicken is cooking. Got salad fixin's?
>
> Bob
Potato wedges is a good suggestion. Should I cook them for the 5 hours the same
as the chicken? Yes, I have salad stuff and was planning on a salad. (Most
nights we have a green salad to start). Thanks for your answer!
Gigi

Gigi wrote:
> "Bob" > wrote in message
> ...
>> Gigi wrote:
>>
>>> I've got Mimi's Chicken coated and resting in the frig but I'm
>>> wondering
>>> if anyone has suggestions for things to serve with it. I've got a
>>> head of cauliflower and plenty of pastas, rices, potatoes, etc. but
>>> I'm just blank on what will go good with the chicken. Sure would
>>> like some suggestions.
>>
>> Cut potatoes into wedges, toss them with some oil, and cook them in
>> the oven at the same time the chicken is cooking. Got salad fixin's?
>>
>> Bob
> Potato wedges is a good suggestion. Should I cook them for the 5
> hours the same as the chicken? Yes, I have salad stuff and was
> planning on a salad. (Most nights we have a green salad to start).
> Thanks for your answer!
> Gigi

Oh yikes, NO! Don't cook them for 5 hours! 50-60 minutes (depending on the
size of the wedges) until golden brown outside and tender and cooked inside.
Kinda like a baked potato but in pieces.

Jill

jmcquown wrote:
> Gigi wrote:
[snip]
> > Potato wedges is a good suggestion. Should I cook them for the 5
> > hours the same as the chicken? Yes, I have salad stuff and was
> > planning on a salad. (Most nights we have a green salad to start).
> > Thanks for your answer!
> > Gigi
>
> Oh yikes, NO! Don't cook them for 5 hours! 50-60 minutes (depending
on the
> size of the wedges) until golden brown outside and tender and cooked
inside.
> Kinda like a baked potato but in pieces.
>
> Jill

Hold on, now. Isn't Mimi's Chicken the one that is roasted at a low
temp, about 250=B0F? If so, your potatoes won't be cooked. Maybe they
should go separately into the toaster oven at 375=B0F or so? (I like to
scatter herbs on them--thyme, maybe rosemary)

-aem

aem wrote:
> jmcquown wrote:
>> Gigi wrote:
> [snip]
>>> Potato wedges is a good suggestion. Should I cook them for the 5
>>> hours the same as the chicken? Yes, I have salad stuff and was
>>> planning on a salad. (Most nights we have a green salad to start).
>>> Thanks for your answer!
>>> Gigi
>>
>> Oh yikes, NO! Don't cook them for 5 hours! 50-60 minutes
>> (depending on the size of the wedges) until golden brown outside and
>> tender and cooked inside. Kinda like a baked potato but in pieces.
>>
>> Jill
>
> Hold on, now. Isn't Mimi's Chicken the one that is roasted at a low
> temp, about 250°F? If so, your potatoes won't be cooked. Maybe they
> should go separately into the toaster oven at 375°F or so? (I like to
> scatter herbs on them--thyme, maybe rosemary)
>
> -aem

You hate rosemary! LOL Sorry, I didn't read the recipe first but even at
250F I would think 5 hours would cook the potato wedges to *beyond* done.

Jill

"Gigi" <itchyfeet(no >, if that's their real name,
wrote:

>I've got Mimi's Chicken coated and resting in the frig but I'm wondering if
>anyone has suggestions for things to serve with it. I've got a head of
>cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank on
>what will go good with the chicken. Sure would like some suggestions.

I haven't made that chicken yet, but from looking at the recipe, I'd
probably go with rice. Let us know what you do make!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel in dis Dress" > wrote in message
...
> "Gigi" <itchyfeet(no >, if that's their real name,
> wrote:
>
>>I've got Mimi's Chicken coated and resting in the frig but I'm wondering if
>>anyone has suggestions for things to serve with it. I've got a head of
>>cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank on
>>what will go good with the chicken. Sure would like some suggestions.
>
> I haven't made that chicken yet, but from looking at the recipe, I'd
> probably go with rice. Let us know what you do make!
>
> Carol
I think I would have been better off using rice! I ended up with a green salad,
the chicken, some roasted potatoes that weren't all that good and some green
beans. The salad, chicken and green beans were good but the potatoes were blah!
I didn't get the suggestions in time for dinner but will add them to the recipe
since I was very pleased with the chicken. It was fall off the bone tender but
not the least bit dry. The chicken and pan juices had lots of flavor so I think
next time I'll serve with rice (and thicken the pan juices just a little).

Thanks everybody for your help and input.
Gigi

Have I missed the recipe for Mimi's Sticky Chicken? I don't remember
seeing it here.....????Thanks....Sharon

Gigi wrote:
>
> "Damsel in dis Dress" > wrote in message
> ...
> > "Gigi" <itchyfeet(no >, if that's their real name,
> > wrote:
> >
> >>I've got Mimi's Chicken coated and resting in the frig but I'm wondering if
> >>anyone has suggestions for things to serve with it. I've got a head of
> >>cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank on
> >>what will go good with the chicken. Sure would like some suggestions.
> >
> > I haven't made that chicken yet, but from looking at the recipe, I'd
> > probably go with rice. Let us know what you do make!
> >
> > Carol
> I think I would have been better off using rice! I ended up with a green salad,
> the chicken, some roasted potatoes that weren't all that good and some green
> beans. The salad, chicken and green beans were good but the potatoes were blah!
> I didn't get the suggestions in time for dinner but will add them to the recipe
> since I was very pleased with the chicken. It was fall off the bone tender but
> not the least bit dry. The chicken and pan juices had lots of flavor so I think
> next time I'll serve with rice (and thicken the pan juices just a little).
>
> Thanks everybody for your help and input.
> Gigi

biig >, if that's their real name, wrote:

> Have I missed the recipe for Mimi's Sticky Chicken? I don't remember
>seeing it here.....????Thanks....Sharon

It's a very famous recipe. Here's the recipe in MasterCook format, that I
just dug up out of Google.

* Exported from MasterCook *

Mimi's Sticky Chicken

Recipe By :Mimi Hiller
Serving Size : 4 Preparation Time :0:15
Categories : low-carb poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------*--
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken -- about 3 pounds
1 cup onions -- chopped

Combine all spices (first 8 ingredients) in small bowl. Rinse chicken,
inside and out. Drain well. Rub spice mixture over skin and the inside of
chicken. Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast, stuff cavity with onions. Place chicken breast side
down in roasting pan. Roast uncovered at 250ºF (that's not a typo...it's
really 250º! Anything over 225º is safe as long as the chicken reaches an
internal temperature of at least 155º, which this does, and more) for about
5 hours. Baste occasionally with pan juices or until pan juices start to
caramelize on bottom of pan and chicken is golden brown.

Source:
"www.cyber-kitchen.com"
Copyright:
"©Mimi Hiller, 1985-2001"
Start to Finish Time:
"5:00"


- - - - - - - - - - - - - - - - - - -


Per serving: 743 Calories (kcal); 53g Total Fat; (65% calories from fat);
58g Protein; 5g Carbohydrate; 244mg Cholesterol; 1295mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates


NOTES : This is the best and easiest roast chicken you've ever tasted. It
seems a little strange, but it's the only one my family will eat, and
company loves it, too!

Thanks, this sounds good...another one I'll try. Just waiting for
roasters to come on sale again.....Sharon

Damsel in dis Dress wrote:
>
> biig >, if that's their real name, wrote:
>
> > Have I missed the recipe for Mimi's Sticky Chicken? I don't remember
> >seeing it here.....????Thanks....Sharon
>
> It's a very famous recipe. Here's the recipe in MasterCook format, that I
> just dug up out of Google.
>
> * Exported from MasterCook *
>
> Mimi's Sticky Chicken
>
> Recipe By :Mimi Hiller
> Serving Size : 4 Preparation Time :0:15
> Categories : low-carb poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ ------------------------------*--
> 2 teaspoons salt
> 1 teaspoon paprika
> 3/4 teaspoon cayenne pepper
> 1/2 teaspoon onion powder
> 1/2 teaspoon thyme
> 1/2 teaspoon white pepper
> 1/4 teaspoon garlic powder
> 1/4 teaspoon black pepper
> 1 whole roasting chicken -- about 3 pounds
> 1 cup onions -- chopped
>
> Combine all spices (first 8 ingredients) in small bowl. Rinse chicken,
> inside and out. Drain well. Rub spice mixture over skin and the inside of
> chicken. Place in a resealable plastic bag, seal and refrigerate
> overnight.
>
> When ready to roast, stuff cavity with onions. Place chicken breast side
> down in roasting pan. Roast uncovered at 250ºF (that's not a typo...it's
> really 250º! Anything over 225º is safe as long as the chicken reaches an
> internal temperature of at least 155º, which this does, and more) for about
> 5 hours. Baste occasionally with pan juices or until pan juices start to
> caramelize on bottom of pan and chicken is golden brown.
>
> Source:
> "www.cyber-kitchen.com"
> Copyright:
> "©Mimi Hiller, 1985-2001"
> Start to Finish Time:
> "5:00"
>
> - - - - - - - - - - - - - - - - - - -
>
> Per serving: 743 Calories (kcal); 53g Total Fat; (65% calories from fat);
> 58g Protein; 5g Carbohydrate; 244mg Cholesterol; 1295mg Sodium
> Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 6
> Fat; 0 Other Carbohydrates
>
> NOTES : This is the best and easiest roast chicken you've ever tasted. It
> seems a little strange, but it's the only one my family will eat, and
> company loves it, too!

Gigi wrote:
> I've got Mimi's Chicken coated and resting in the frig but I'm wondering if
> anyone has suggestions for things to serve with it. I've got a head of
> cauliflower and plenty of pastas, rices, potatoes, etc. but I'm just blank on
> what will go good with the chicken. Sure would like some suggestions.
> Gigi
>
>
When I make Mimi's Sticky Chicken, I always made sure we have lots of
crusty french bread rather than having a different starch. Once you
pour off the fat from the drippings in the pan, a great side is to part
dip bread slices into the spicy, caramelized drippings and serve with 1
or two non-starchy veggies.