xiaoxl/recipe_data huggingface dataset:
Boiled Potatoes with Chives
Category: side-dish
By TerryWilson

Simple but very good. Substitute new potatoes for the red if you prefer.

Ingredients:
3 tablespoons unsalted butter, softened
2 pounds very small red potatoes, scrubbed
salt and ground black pepper to taste
3 tablespoons finely chopped fresh chives

Directions:
Place butter in a serving bowl. Place potatoes into a large pot and cover with salted water by 1 inch; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool until potatoes can be handled; cut potatoes in half. Place potatoes into serving bowl with butter, season with salt and black pepper, and toss with chives until potatoes are coated.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 235.9
Fat: 9 g
Saturated fat: 5.6 g
Carbohydrates: 36.2 g
Sugars: 2.3 g
Dietary fiber: 3.9 g
Protein: 4.5 g
Cholesterol: 22.9 mg
Sodium: 14.9 mg
Cilantro Tartar Sauce


Ingredients:
mayonnaise, fresh cilantro, fresh dill, onion, lemon juice

Directions:
"Combine all ingredients and chill until ready to serve."
Grilled Harissa Chicken Thighs
Category: meat-and-poultry
By France C

The harissa-honey glaze takes these juicy grilled chicken thighs over the top! Since most harissa spice blends have salt already added, there is no need to add any additional, but feel free to adjust to your tastes. Garnish with minced fresh parsley.

Ingredients:
2 tablespoons harissa spice blend (powder)
2 teaspoons lemon juice
2 teaspoons olive oil
1 clove garlic, minced
4  bone-in, skin on chicken thighs
1 tablespoon harissa
1 tablespoon honey
1 tablespoon melted butter

Directions:
Combine harissa spice blend, lemon juice, olive oil, and garlic in a small bowl. Rub spice mixture over chicken thighs, including under the skin. Refrigerate for 1 to 4 hours. Remove from refrigerator 20 minutes before grilling. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place chicken thighs on the hot grill, skin side down, and grill for 3 to 4 minutes. Flip the chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until the internal temperature reaches 165ºF, about 20 to 25 minutes total. Remove chicken to a plate and cover with foil; let rest for 5 minutes. Meanwhile, combine harissa seasoning, honey, and melted butter for glaze in a small microwave-safe bowl. Microwave until mixture is heated through and has a thinned consistency, about 10 seconds. Drizzle over chicken and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 258.6
Fat: 16.6 g
Saturated fat: 5.3 g
Carbohydrates: 6.6 g
Sugars: 4.4 g
Protein: 17.8 g
Cholesterol: 71.7 mg
Sodium: 207.5 mg
Lighter French Toast Waffles


Ingredients:
skim milk, sugar, butter, vanilla, cinnamon, eggs

Directions:
Coat waffle iron with cooking spray and preheat.
Combine milk and next 5 ingredients, stirring well with a whisk.
Place bread in a 13x9 inch baking dish; pour milk over bread, turning to coat.
Let stand 5 minutes.
Place 4 slices on hot waffle iron. (More or less, depending on the size of your waffle iron].
Cook 3-5 min or until done; repeat with remaining bread.
Brussels Sprouts Mojo


Ingredients:
Brussels sprouts, olive oil, garlic, sun-dried tomato pesto, ground coriander, ground cardamom, curry powder, capers, fresh ground black pepper, salt, cashews, pine nuts, kalamata olive

Directions:
Use a food chopper or food processor to roughly chop the Brussels sprouts, leaving a few larger pieces (up to 1/2"]; heat the olive oil in a skillet over medium heat; add the sprouts and garlic and saute 1 minute.
Add the remaining ingredients and saute for 1 additional minute; total cook time for the dish is 2 minutes; do not overcook; serve hot.
Pizza Biscuit


Ingredients:
"cheddar cheese"

Directions:
Roll the dough out as thin as it will go without it breaking., Put pizza sauce on half of the rolled out dough., Sprinkle cheese on that half only., Put whatever toppings you like on top of that., Fold over the other half of the biscuit., Cook at 375 for about 10-15 minutes.
Avocado Mango Salad


Ingredients:
avocado, mango, cumin, chili powder, garlic powder, lettuce leaves

Directions:
Place Lettuce Leaves on 4 salad plates., Top with wedges of avocado., Sprinkle with diced mango., In small bowl, combine cumin, chili powder and garlic powder., Mix with fork until blended., Using fingers pinch spices lightly over avocado and mango to taste., Serve.
Roast Cauliflower With Curry, Turmeric and Lemon Pepper


Ingredients:
cauliflower, olive oil, salt, curry powder, ground turmeric, lemon pepper

Directions:
Preheat oven to 450 degrees and line a large baking sheet with heavy duty foil or a Silpat baking mat.
Cut cauliflower into ¾" steaks, then into smaller pieces.
Mix oil, salt and spices in a large zip-lock bag.
Add cauliflower pieces and tumble gently to coat.
Spread out on baking sheet and roast for 20 minutes or until desired degree of doneness.
Jo Mama's Turkey Chili


Ingredients:
ground turkey, onion, ground cumin, chili pepper, ground ancho chili pepper, chili powder, salt, fresh ground black pepper, tomato sauce, diced tomatoes, kidney beans, green bell pepper

Directions:
Brown ground turkey along with diced onions.  Add all seasonings, tomato sauce and tomatoes.  Simmer for 30 minutes.  Add kidney beans, black beans and green bell pepper.
Simmer another 30 minutes until green bell pepper is tender.
Chilean-Style Avocado and Shrimp Salad


Ingredients:
water, bay leaf, ground allspice, lemon, sea salt, shrimp, anchovy fillet, flat leaf parsley, mayonnaise, lemon, fresh ground black pepper, crushed red pepper flakes, avocados, cabbage

Directions:
Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
Bring to a boil, then decrease the heat to medium-low and add the shrimp.
Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
Drain the shrimp and allow to cool completely before assembling the salad.
To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
Combine the anchovy, parsley and mayonnaise in a bowl.
Place a strainer over the bowl and juice the lemon over the contents.
Add the pepper and red peppers and whisk to blend completely.
To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
Distribute the cabbage among 4 salad plates.
Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
Cut the avocado flesh into 1/2-inch cubes.
Place the shrimp and avocado in a bowl.
Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
Serve immediately.
Zesty Quinoa Salad
Category: salad
By scrumdiddly

This bright and colorful salad is a great summertime recipe (or anytime you want to feel like it's summertime). Light and citrusy, it's a whole new way to enjoy quinoa. Lime juice and cilantro give a refreshing kick, while quinoa and black beans provide tasty vegan protein. If you're not vegan, add even more protein by adding chunks of chicken or turkey. Yum!

Ingredients:
1 cup quinoa
2 cups water
¼ cup extra-virgin olive oil
2  limes, juiced
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon red pepper flakes, or more to taste
1 ½ cups halved cherry tomatoes
1 (15 ounce) can black beans, drained and rinsed
5  green onions, finely chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

Directions:
Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool. Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl. Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 269.6
Fat: 11.5 g
Saturated fat: 1.4 g
Carbohydrates: 33.8 g
Sugars: 1.7 g
Dietary fiber: 8.4 g
Protein: 8.9 g
Sodium: 674.5 mg
Red Lobster Cheddar Biscuits


Ingredients:
baking mix, milk, sharp cheddar cheese

Directions:
Mix baking mix,milk, and cheese, until well combined.
Drop by large spoonfuls onto a greased cooking sheet.
Smooth tops SLIGHTLY.
Bake at 450°F for 8 minutes or until just BARELY beginning to brown.
Remove tray from oven, spread garlic bread spread over the top of each biscuits with a butter knife.
Put back in oven, and bake 2 more minutes or until golden.
Crispy Whitefish Marinated
Category: seafood
By TAKENSODONTTRYIT

A delightfully crispy recipe bursting with flavor. Ridiculously easy to make!

Ingredients:
½ cup teriyaki sauce
1 cup stir-fry sauce
8 (6 ounce) fillets whitefish
2 cups dry potato flakes
½ cup all-purpose flour
2 tablespoons seasoning salt
2 tablespoons ancho chile seasoning
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper
1 quart oil for frying

Directions:
In a bowl, mix the teriyaki sauce and stir-fry sauce. Place the whitefish fillets in the mixture, and marinate for about 15 minutes. Heat the oil in a deep fryer or heavy skillet to 365 degrees F (185 degrees C). In a shallow bowl, mix the dry potato flakes, flour, seasoning salt, ancho chile seasoning, garlic powder, salt, and pepper. Place each marinated fish fillet into the mixture to evenly coat. Fry the fish in the heated oil, 1 or 2 fillets at a time, until golden brown and easily flaked with a fork, about 5 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 475.4
Fat: 24.3 g
Saturated fat: 3 g
Carbohydrates: 26.3 g
Sugars: 7.5 g
Dietary fiber: 1.5 g
Protein: 35.7 g
Cholesterol: 102.5 mg
Sodium: 2623.7 mg
Brown Sugar-Pineapple Pork Chops
Category: main-dish
By Culinary Envy

Brown sugar-pineapple pork chops with caramelized red onions and tangy goat cheese are a delicious one-skillet supper. It's a sweet take on juicy pork chops that are quick and easy to prepare! Sprinkle with parsley for garnish, if desired.

Ingredients:
2 teaspoons chipotle chile powder
1 teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon onion powder
1 (8 ounce) can pineapple rings, drained and juice reserved
1 tablespoon olive oil, divided
1  red onion, thinly sliced
¼ cup brown sugar
4  boneless pork chops
salt and ground black pepper to taste
¼ cup crumbled goat cheese

Directions:
Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl. Pat pineapple rings dry. Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate. Pat pork chops dry and lightly season both sides with salt and pepper. Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 262.1
Fat: 10.3 g
Saturated fat: 3.8 g
Carbohydrates: 26.1 g
Sugars: 23.1 g
Dietary fiber: 1.2 g
Protein: 16.9 g
Cholesterol: 42.9 mg
Sodium: 110.4 mg
Black Bean Quinoa Soup


Ingredients:
onion, green bell pepper, garlic cloves, carrot, diced tomatoes, ground cumin, chili powder, dried cilantro, crushed red pepper flakes, quinoa, frozen chopped spinach, lime juice

Directions:
Chop onion, bell pepper, garlic and carrot and put in large soup pot (at least 6 quarts].
Add diced tomato, cumin, chili powder, cilantro, red pepper flakes and beans to soup pot.
Add quinoa and broth to soup pot.
Bring to a boil, then reduce heat, cover and cook for 30 minutes.
Add spinach and lime juice and cook until spinach is thawed, stirring occasionally.
Baked Salmon in a Foil Packet
Category: main-dish
By nt_bella

Baking salmon in a foil packet it a very healthy way of preparing fish, because you don't need to use any fat for the baking process. I season the salmon with an exotic mix of marjoram, lemon, and star anise, but you could use the same method with different herbs and spices.

Ingredients:
olive oil
2 medium onions, halved and sliced
1 teaspoon dried marjoram
salt and freshly ground black pepper to taste
2  lemons, sliced
5 pods whole star anise pods
⅓ cup water
aluminum foil
1 (1 1/2-pound) salmon fillet

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a skillet over medium heat and cook onions until soft and browned, about 10 minutes. Season with marjoram and a little salt. Remove from heat. Place lemon slices in a single layer in a clean skillet over high heat and cook until lightly browned on both sides, about 3 minutes. Add star anise and water and bring to a boil. Remove from heat. Cover a baking pan large enough to hold the salmon with sheets of aluminum foil, leaving an overhang on all sides. Lay onions in a single layer on the bottom; place salmon fillet on top, skin-side down. Rub fillet with salt and pepper. Cover with lemon slices and star anise. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges well. Bake in the preheated oven until salmon flakes easily with a fork, 35 to 40 minutes. Remove from oven, open foil carefully, and serve.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 328.3
Fat: 19 g
Saturated fat: 3.7 g
Carbohydrates: 11.6 g
Sugars: 2.3 g
Dietary fiber: 3.7 g
Protein: 30.4 g
Cholesterol: 82.5 mg
Sodium: 123.4 mg
Apple Pie Cider
Category: drinks
By Dan Kramer

This is a very good fall weather drink. It's great hot or cold.

Ingredients:
1 gallon apple juice
1 gallon apple cider
3 cups white sugar
8  cinnamon sticks
1 (750 milliliter) bottle 190 proof grain alcohol

Directions:
In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, remove from heat, and let cool completely. When juice mixture is cool, stir in the grain alcohol.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 36 servings

Calories: 232.6
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 44.2 g
Sugars: 41.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 15.7 mg
Gluten-Free Cream of Wild Mushroom Soup


Ingredients:
extra virgin olive oil, yellow onion, thyme, rosemary, sea salt, dry white wine, portabella mushrooms, parsley, heavy cream, cornstarch, sea salt, white pepper

Directions:
Heat a large sauce pan and add olive oil, onion, thyme, rosemary, sea salt and mushrooms, place a lid on top and simmer until mushrooms are softened. Remove lid and add wine, simmer until most of the wine evaporates. Then pour in stock and simmer on low heat for 15 minutes.
Whisk together cream, cornstarch and ½ the parsley and add to the soup, simmer for 5 more minutes. Season with salt and pepper and top with chopped parsley.
For garnish use broiled mushrooms. (Thinly slice some mushrooms, place on a baking sheet lined with parchment paper, drizzle with oil and broil for 1 minute] Optional.
Madrasi Masala Paste


Ingredients:
cumin seeds, black peppercorns, black mustard seeds, ground turmeric, chili powder, salt, garlic cloves, cider vinegar

Directions:
Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
Stir in the garlic, ginger and enough of the vinegar to make a paste.
Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.
Easy Awesome Tuna Casserole


Ingredients:
butter, celery, tuna, pepper

Directions:
Set oven at 350.
While oven is heating, saute the celery in the butter, and cook noodles as directed and drain and set aside.
Saute celery 2 minutes and pour butter and celery into small casserole dish.
In the casserole dish add the can of soup and tuna and black pepper, mix well.
Place dish in oven and bake 30 minutes
Place noodles on each plate and scoop tuna mixture on top, enjoy!
Swedish Pancakes - Grandmas Forss' Recipe


Ingredients:
eggs, sugar, flour, milk, butter

Directions:
Beat eggs in blender.
Add 1/4 cup (for 10 or 12 inch skillet] to medium hot pan.
When batter dries and edges are brown, carefully turn and cook another minute or so.
Roll into a tube, and top with jam, lemon juice, syrup or whatever you're in the mood for!
Crock Pot Chicken With Tomatillos Salsa


Ingredients:
roasting chicken, onion, celery rib, garlic cloves, salt, pepper, paprika

Directions:
Season chicken with salt, pepper and paprika., Add salsa and arrange all around chicken., Cook at low temperature for 6 - 8 hours.
Cupid's Barbecue Ribs


Ingredients:
ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce

Directions:
Preheat oven to 400°F (200°C].
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven for 15 minutes. Turn and brown another 15 minutes; drain fat.
Mix sauce together in a bowl: ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, salt and pepper.
Place ribs in slow cooker (I use my largest, a 6-quart model]. Pour sauce over ribs and turn until coated. Cook on low 6 to 8 hours or until ribs are tender.
Cajun Tilapia with Southwestern Salsa
Category: seafood
By Phillip Brantley

Pan-fried tilapia with Cajun seasoning. A quick cream pan sauce. Accompanied by a fresh and smoky Southwest salsa.

Ingredients:
1 ear corn, shucked
1  avocado, diced
⅓ cup diced fresh tomato
¼ cup black beans, rinsed and drained
¼ cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno pepper  (Optional)
2 wedges lime, divided, or more to taste
salt and ground black pepper to taste
2  tilapia fillets
1 teaspoon Cajun seasoning
1 tablespoon salted butter
1 teaspoon chicken broth, or as needed
¼ cup heavy cream

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Place corn on the preheated grill and cook, turning often, until charred all over, about 10 minutes. Transfer to a plate and remove kernels when cool enough to handle. Combine corn kernels, avocado, tomato, black beans, red onion, cilantro, and jalapeno in a large bowl. Squeeze 1 lime wedge over top and season with salt and pepper. Store in the refrigerator until cold, about 30 minutes. Meanwhile, season tilapia on both sides with Cajun seasoning. Melt butter in a medium stainless steel skillet over medium-high heat; cook until just before butter begins to brown. Add tilapia and cook for 1 to 2 minutes. Flip and cook for 1 more minute. Tilt the skillet and baste with the butter until fish is cooked through and flakes easily with a fork, about 5 more minutes. Remove fish from the skillet. Pour chicken broth into the pan and scrape the browned bits of food off the bottom of the pan with a wooden spoon. Whisk in cream. Squeeze in another lime wedge, then taste and adjust for your desired level of tanginess. Bring to a simmer, then remove from the heat. Serve fish with cold salsa, adding cream sauce to both, if desired.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 534.2
Fat: 34.1 g
Saturated fat: 13.1 g
Carbohydrates: 32.4 g
Sugars: 4.9 g
Dietary fiber: 11.8 g
Protein: 30.4 g
Cholesterol: 97 mg
Sodium: 562.2 mg
My Lightly Spiced Black Beans


Ingredients:
vegetable broth, red onion, canned black beans, turmeric, paprika, cinnamon

Directions:
Heat vegetable broth in large pan on medium-high until it starts bubbling. Add the spices and leave for 2 minutes.
Add the chopped onion and leave for 7 minutes.
Turn heat down to low and add the beans. Stir gently until everything is heated through.
Sprinkle cocoa on top and leave for five minutes, then stir it inches.
Pierogies
Category: main-dish
By gclark

My great-grandmother's recipe. A little bit of work, but well worth it. We make about 200 every Christmas Eve, and everyone can't wait. The amounts for the ingredients is an estimate, because my great-grandmother does not measure! Serve with a side of sour cream.

Ingredients:
1 (16 ounce) container sour cream
3 cups all-purpose flour
2 cups cold mashed potatoes
½ cup butter
2 large onions, chopped

Directions:
Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with. Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying. Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet. Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes. Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 48 pierogies

Calories: 226.2
Fat: 12.1 g
Saturated fat: 7.5 g
Carbohydrates: 25.5 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 4.1 g
Cholesterol: 28.3 mg
Sodium: 136.4 mg
Caribbean Queen Cocktail


Ingredients:
triple sec, lemon juice

Directions:
"Fill glass with handful of ice and add ingredients. Then mix."
Chicken With Ale and Juniper Berries


Ingredients:
broiler-fryer chickens, unsalted butter, shallots, dark beer, dark beer, flat leaf parsley

Directions:
Season the chicken generously with salt and pepper.
In a large skillet, melt the 1 tablespoon of uncut butter in the oil.
Add the chicken in batches and cook over moderately high heat until browned, about 5 minutes per side; remove to a plate.
Reduce the heat to moderate, add the shallots and cook, stirring occasionally, until softened, about 1 minute.
Add 1/2 cup of the ale and bring to a boil, scraping up the browned bits from the bottom.
Return the chicken to the skillet, cover and simmer for 15 minutes. Turn and baste the chicken with the pan juices, then cover and simmer until cooked through, about 15 minutes longer.
Remove the chicken from the skillet and keep warm.
Boil the pan juices over high heat until syrupy, about 5 minutes.
Reduce the heat to moderate.
Add the juniper berries, pink peppercorns and the remaining 2 tablespoons of ale, then whisk in the remaining 3 tablespoons of cold butter, a few pieces at a time. Season with salt and pepper.
Remove from the heat.
Return the chicken to the skillet and spoon the sauce over it to coat. Serve the chicken on a platter or dinner plates, sprinkled with the parsley.