"chicken" news and stories

Now that folks at Domino's Pizza are finished revamping their pizza recipe, they've turned their attention to their chicken offerings, introducing new Boneless Chicken (basically nuggets), and a reboot of their Chicken Wings. Here's how they rate:

The Claims: Domino's new Boneless Chicken is "lightly breaded with savory herbs, made with 100% white breast meat." The revamped wings are "now tastier than ever. Sauced with your choice of Hot, New Sweet Mango Habanero or BBQ Sauce." The Boneless Chicken can be "customized" with those same three sauces for dipping, in addition to the standards, Ranch or Blue Cheese dressing.

The Price: Boneless Chicken comes in 8-, 14-, or 40-piece combos, at $6.99 (410 calories), $10.99 (710 calories), or $29.99 (2030 calories), respectively. The new wings also come in eight, fourteen, or forty, for the same prices. (580-680 calories, 1010-1200 calories, 2890-3420 calories, respectively.)

According to the Chinese, who have for millennia eaten black chicken (which in China is called wu gu ji, or black-boned chicken), putting the dark poultry into a stew or soup may be just the thing to cure a cold,cramps, or a headache. Some people have called it an anti-oxidant powerhouse -- a true superfood. But don't look for Silkies at your local Piggly Wiggly market. Urban Asian markets are where you'll find these midnight-colored chickens, but it's worth the search. As a very wise man once said, black is beautiful.

Each week, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• Fill them, fold them and bake them -- empanadas will take care of your leftovers.
• Buttermilk moves beyond pancakes to ice cream.
• Get the sweet skinny on the Top Chef Just Desserts contestants.
• Hold off autumn with chicken smothered in raspberry BBQ sauce.
• There is more to fall recipes than apple pie, though apple pie is a must.
• Go nuts with some legume learning.
• Will your kitchen pass a food-safety inspection?

You can make a tagine in a regular cast-iron pot with an enameled bottom, but to use the traditional cone-topped ceramic vessel for which the stew is named is to do your cooking a huge favor. The tagine, a North African casserole dish, traps the steam in the cone while the stew is cooking, and sends it back down to the pot. The result? Moist, tender meat and fragrant fruits and vegetables. Bloggers the bittenword combined classic sweet and savory flavors using chicken, apricots, and olives. Experiment with these recipes for Moroccan chicken and couscous, Moroccan chicken breasts, and a chicken tagine with pomegranates.

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The chicken Waldorf salad goes East, with garam masala and coriander seed. In blogger arsheffield's recipe, pomegranate seeds add a tart crunch, and red grapes, a smooth, sweetness. He builds on the textures with green bell peppers and celery, and even tosses in some parsley for color and subtle flavor.

Waldorf chicken salads make the most of fruit. In this Kitchen Daily recipe, raisins, dates, apples or pears and even cranberry sauce is in the mix, along with toasted almonds.

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