Chicken breasts with spicy rub

Ingredients

4 chicken breasts
2 tsp vegetable oil

Rub —
2 tbsp ground cumin
2 tbsp paprika
2 tbsp brown sugar
1 tbsp black pepper
1 tsp curry powder
1 tsp cayenne
1 tsp salt
1/2 tsp five spice powder
1 tbsp dijon mustard
1 tbsp red wine vinegar
1 tbsp vegetable oil
2 cloves garlic, minced

How to prepare

Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tbsp oil. Place chicken on grill skin side down. Cook over med heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (if heat is too high, coating burn, if too low, cooking time will be a little longer). Servings 4.

Share

Caramelized chicken with garlic and ginger

Ingredients

4 chicken thighs
4 chicken drumsticks
4 chicken wings
Salt and pepper
2 tbsp cooking oil
2 med onions, chopped
Glaze
4 tbsp tomato sauce
2 tsp worcestershire sauce
1 tbsp honey
2 tbsp vinegar
1 tbsp soy sauce
2 garlic cloves, finely chopped
Sm piece fresh ginger, finely chopped

How to prepare

Preheat oven to 200c/400f put the chicken pieces in a roasting dish and sprinkle with salt and pepper. Trickle with oil. Bake for 15 minutes, until chicken skin is starting to get golden. Meanwhile mix all the ingredients for the glaze in a sm bowl. Pour the glaze over the chicken and sprinkle onion over the top. Put back in the oven for another 10 minutes turning over the pieces of chicken halfway through the cooking time. The chicken is ready when it is a shiny dark brown. – serves 4

Share

Chicken stock, by julia child.

Ingredients

2 qt or so raw and/or cooked chicken bones and scraps
2 tsp salt
1/2 cup chopped onion
1/2 cup carrot
1/2 cup celery
1 medium imported bay leaf

8 parsley stems
5 peppercorns

How to prepare

Chop the bones and scraps into 1″ pieces and bring to the simmer in a saucepan (3 qt stainless steel suggested) with water to cover by 1″ and salt. As a simmer is reached, gray scum will rise to the surface for several minutes; skim it off occasionally until it most ceases to rise. Add the remaining ingredients. Cover the pan loosely and simmer 1 1/2 hrs., Adding a little water if the liquid evaporates to expose the ingredients. Strain through the sieve into a bowl, an degrease. To yield about 2 quarts

Share

Golden mushroom chicken thighs

Ingredients

6 chicken thighs
1 can golden mushroom soup

How to prepare

Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. Yield: 3 servings

Share

Indonesian grilled chicken

Ingredients

3-lb roasting chicken
1 lg onion chopped
3 cloves garlic
3 fresh red chilies
2 tsp chopped fresh ginger
2 strips lemon rind or 1 stalk lemon grass
1/2 tsp turmeric

1 tsp ground black pepper
2 tsp ground coriander
1-1/2 tsp salt
4 curry leaves
2 lime or lemon leaves (optional)
3 cup coconut milk

How to prepare

Split the chicken down the breast and flatten to spread out. Put onion, garlic, chilies, ginger and lemon rind in blender with 2-3 tbsp coconut milk and make paste. Add turmeric, pepper, coriander and salt and a spoonful more milk and blend again. Spread some of the paste inside and outside chicken and marinate at least a half hour. Put remaining mix in large pan with lemon leaves and coconut milk and bring slowly to simmer, stirring. Place chicken in sauce and simmer for 10 minutes. Turn chicken for 10 more minutes. Grill chicken until brown. Serve with sauce.

Share

Chicken Breasts Stuffed with Feta Cheese and Fresh Mint

Ingredients

2 lg boneless, skinless chicken breasts (4 halves)
1 oz feta cheese, thinly sliced
1 cup fresh mint leaves, stemmed and washed
1 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground black pepper

How to prepare

Wash and dry chicken and trim off any fat. Cut each breast in half. Lay one of the halves at the edge of a cutting board. Cut a horizontal pocket in the breast, taking care not to pierce the top, bottom or far side. Do this with all 4 pieces.
Place 23 slices of feta and 68 mint leaves in each pocket. Pin shut with lightly oiled tooth picks. Place them in a glass or ceramic baking dish. Finely chop the remaining mint and sprinkle it over the chicken with the lemon juice, olive oil and salt and pepper. Marinate the chicken in this mixture for 20 min., turning once or twice.
Preheat grill or broiler to high. Season with salt and pepper. Grill or broil until cooked, 23 min. per side. Remove toothpicks and serve at once.

Share

Herbed lemon chicken

Ingredients

10 oz skinless boneless chicken breasts ,cut into 1/4″ thick slices
1 egg white, beaten
3 tbsp plain dried bread crumbs
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
2 tsp unsalted butter
2 tsp peanut oil
1/2 cup low-sodium chicken broth
2 tbsp (1 fl. Oz.) Dry white wine
2 tbsp fresh lemon juice
1 tbsp rinsed drained capers
1 tbsp minced fresh flat-leaf
Parsley
Lemon slices to garnish

How to prepare

In med bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on lg plate; repeat, using remaining chicken slices. In lg skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.

Share

General tso’s chicken

Ingredients

1/2 cup cornstarch
3 lb chicken, dark de-boned in chunks
1/4 cup water
1/4 cup dark soy sauce
1-1/2 tsp ginger, minced
1 tsp white pepper
1-1/2 tsp garlic, minced
1 egg
1/2 cup dark soy sauce
1 cup cornstarch
1/4 cup white vinegar
1 cup salad oil
1/4 cup cooking sherry
2 cup green onions, sliced
1-1/2 cup hot chicken broth
16 small hot dried peppers
3/4 cup refined sugar

How to prepare

To make sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and msg and stir ’til sugar dissolves. Refrigerate ’til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (do not overcook, watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat ’til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke. Be careful). Stir sauce, add to wok. Add chicken and cook just ’til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice.

Share

Yucatan chicken lime soup

Ingredients

2 cups cooked, dice, skinless chicken breasts
4 corn tortillas, cut into matchstick slivers
1 tbsp olive oil
1 med onion, thinly sliced
8 garlic cloves, thinly sliced
1 – 4 fresh serrano or jalapeno chiles, thinly sliced
5 cup chicken broth
1/2 cup fresh lime juice
1 lb ripe tomato, chopped
Salt and freshly ground black pepper
1/4 cup coarsely chopped cilantro

How to prepare

Dry chicken breasts and thinly slice or dice; set aside. Toast tortilla strips on nonstick baking sheet or foil at 400 degrees f until lightly browned, about 4 minutes. Transfer tortilla strips to plate and cool. Heat olive oil in lg saucepan. Add onion, garlic, and chile slices and cook over med heat until lightly browned, about 5 minutes. Stir in broth, lime juice, chicken, and tomato. Gently simmer soup until chicken is cooked, about 3 minutes. Add salt and pepper to taste and extra lime juice if desired (soup should be highly seasoned). Stir in cilantro. Ladle soup into bowls and sprinkle with toasted tortilla strips. Makes 4-6 servings.

Share

Murg naram garam – spicy chicken pot roast

Ingredients

1 whole chicken, cleaned and trussed
12 whole cardamoms, bruised
1/2 tsp cumin seeds
1 tsp coriander seeds
8 peppercorns
3 cloves
1 small cinnamon stick
1 tsp ginger, minced
3-4 dried red chilies
10 scallions, white part only, crushed
1 tsp sugar
2 tbsp oil
salt to taste

How to prepare

Heat the oil to med in a heavy bottom vessel. Fry the scallions for 2 minutes, then add cardamoms and fry 1 minute more. Stir in all other ingredients and heat through. Pour in enough water to barely cover and bring to the boil. Add chicken, cover and reduce heat to a hard simmer. Cook 45 minutes, turning at least twice. Remove cover and cook, turning often, till the spice mixture is fairly dry and coats the chicken. Serves: 4 to 6 heat scale: med

Share