Tandoori Chicken

Ingredients

Ingredients:
4-5 chicken legs (skinless),
juice from one lemon,
salt,
2 teaspoons paprika,
2 cloves of garlic,
ginger,
350g yogurt,
2 teaspoons chili powder (red),
one teaspoon of cumin,
cinnamon and cardamom (all crushed),
1 pinch saffron 1 / 2 teaspoon ground cloves.

Preparation:

Wash the chicken legs, the paste, cut second year (the wrist) and rub well with lemon juice, salt and paprika. Garlic and ginger peel, chop finely and mix with yogurt and other spices. Place chicken thighs in yogurt marinade and leave at least an hour in the refrigerator, as to penetrate. Remove the meat and fry about 25 minutes on the grill, spinning a few times and sprinkle it with marinade.

Chicken Scarpariello

Ingredients

4-5 skinless, boneless chicken breasts
3 tbsp flour
2 tbsp olive oil
2 tsp butter or non-hydrogenated margarine
1/4 medium white onion, minced (about 3 tbsp)
2 large cloves garlic, crushed
1 cup water
1/2 cup white wine (or unsweetened apple juice)*
3/4 cup chicken boullion (1 OXO pouch prepared in boiling water)
1/2 tsp dried rosemary, crushed
1/4 tsp salt
pinch ground black pepper

Direction

Cut chicken breasts into 1" wide strips and then roll in flour.

Heat butter and oil in skillet. Add chicken. Cook until lightly browned all over and cooked through, turning occasionally. Remove chicken from skillet, and keep it warm.

Add onions and garlic yo same skillet and sautee just until softened.

In a small bowl, stir together water, wine, boullion mix, and seasonings. Pour over onions and garlic. Simmer, stirring frequently, until liquid is reduced by half.

Return chicken to skillet and cook until sauce is thick and chicken is heated through.


Suggestion
Serve over pasta

Chicken pie

Ingredients

Chicken meat, skin removed & cut in to strips
1 cup chicken or vegetable soup
1 cup boiling Water
1 large onion
Dried Marjoram
Ready made pastry large enough to cover the top of a 25 cm round pie dish
1 Egg, beaten
Oil for frying
Salt & pepper to taste

Preparation

Fry the chicken and onion in pan with a little oil until browned. Mix the instant with the boiling water and stir to blend. Add to the chicken and the onion and tir. Add the dried Marjoram and salt & pepper to taste. Stir to blend well and to prevent sticking. Turn on to a low heat and allow to simmer for a few minutes before removing from heat.

Let it cool slightly, then pour into a 25 cm round pie dish. Roll the pastry out into a round, and cover the top of the chicken/onion mix with it. Press the edges to seal, trim off any excess (decorate the surface with off cuts of pastry if you wish). Sting in a few places with a fork and then brush the beaten egg over the top of the pastry. Put the pie in the oven and bake at 190‘C/375’F/ for around 30 minutes or (better) until golden brown.

Garlic chicken with polenta

Ingredients:

chicken thighs
special spice mix for chicken meat
corn flour
garlic
olive oil
thyme



This is one of my favorite traditional Romanian recipes, the kind that you would call a "guilty pleasure". It can be cooked very quickly and you need few ingredients.

First, start with the chicken meat. Wash it thoroughly and seasone it with special spices or what you usually use for cooking poultry. Put the meat in the heated oven and let it there until it's cooked and crispy.

Meanwhile, put water to boil in a pot and add salt to it. When the water starts to boil, sprinkle the corn flour into it and mix continously. Don't stop until you reach the desired thickness of your polenta.

Peal some garlic and scraper it on a very small grater. Add a little bit of olive oil and mix strongly, until you get a foamy paste. Add some thyme and mix it to give out its flavour.

Serve the garlic on top of the chicken!

Enjoy!

Bruschetta Chicken Bake

Bruschetta Chicken Bake
6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Direction

HEAT oven to 400°F. Stir tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

PLACE chicken in 13x9-inch baking dish; sprinkle with basil. Top with cheese and stuffing mixture.

BAKE 30 min. or until chicken is cooked through.

Serving Suggestion
Serve with cooked green beans and a bagged green salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute
Prepare omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Chicken polenta

Ingredients
Yield: 8 servings

4 cups low sodium chicken broth
1 cup medium whole cornmeal

Cooking direction

1. In a large pot, bring chicken broth to boil. Then slowly add cornmeal, mix constantly until all cornmeal is incorporated. Continue cooking on low heat until mixture is smooth about 30 to 35 minutes, stirring intermittently.

2. Spread polenta into a container (sprayed with cooking spray) with high sides. Cover with plastic wrap and press plastic wrap directly on the top of the polenta. Place into refrigerator for a minimum of 2 hours. Cut into desired shape.

Orange-Glazed Chicken Wings

Ingredients
Yield: 4 servings

- 1 cup fresh orange juice
- 2 tablespoons grated orange zest
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 4 pounds chicken wings

Directions

1. Heat the oven to 400 degrees F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

Chicken salad

Ingredients
1/4 cup reduced-sodium soy sauce
3 tablespoons rice-wine vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons sesame oil
1 1/2 tablespoons chile-garlic sauce (see Ingredient notes)
3 tablespoons canola oil
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 tablespoon tahini paste
3/4 cup reduced-sodium chicken broth or reserved chicken-poaching liquid
2 tablespoons sesame seeds
8 cups shredded napa cabbage (see Ingredient Notes)
1 1/2 cups grated carrots
5 radishes, sliced
1/2 cup chopped scallions
3 1/2 cups shredded skinless cooked chicken

Directions

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.

2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.

Slow Cooker Rosemary and Red Pepper Chicken

Prep Time 20 min.
Cook Time 7 hrs.
Serves 8

Calories: 200 kcal
Carbohydrates: 4 g
Dietary Fiber: 0 g
Fat: 4 g
Protein: 31 g
Sugars: 1 g

Ingredients

1 small onion, thinly sliced
1 medium red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages, casings removed
8 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley
Nutrition InfoPer Serving


2. Cooking Directions
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
Transfer chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Yield: 8 servings

Roasted Chicken

Ingredients
12 servings

1 roasting chicken (6 lb.)
1 bottle (8 oz.) KRAFT Balsamic Vinaigrette Dressing, divided
1 lb. carrots, cut into chunks
4 stalks celery, cut into chunks

1. Preheat oven to 350°F. Wash and pat chicken dry with paper towels. Using fingers or end of wooden spoon, separate skin from meat on both sides of chicken, being careful not to tear the skin.

2. Brush bottom of chicken with 1/4 cup of the dressing. Tuck wings under chicken; carefully place, breast-side up, on rack in roasting pan. Brush or pour 1/2 cup of the dressing under the skin and on outside surface of chicken. Mix carrots and celery with remaining dressing; spoon into chicken cavity.

3. Bake 1-1/2 to 2-1/2 hours or until chicken is cooked through (180°F). Let stand 10 min. before serving. Meanwhile, remove and discard vegetables from chicken cavity.

Greek sauteed chicken with salad

Ingredients
for 4 servings

4 skinless, boneless chicken cutlets, about 1/2-inch thick
5 tablespoons extra-virgin olive oil
1/4 teaspoon crumbled dried oregano
Salt and freshly ground pepper
1 tablespoon fresh lemon juice
1/4 pound feta cheese, crumbled
1 cup cherry tomatoes, halved
1 kirby cucumber, cut into 1/2-inch dice
1 large scallion, thinly sliced
12 arugula leaves, torn into pieces
12 mint leaves, torn into pieces

Directions

1. Rub the chicken with 1 tablespoon of the olive oil and the oregano and season with salt and pepper.

2. In a large bowl, mix 2 tablespoons of the olive oil with the lemon juice and season with salt and pepper. Add the feta, tomatoes, cucumber, scallion, arugula and mint. Season the salad with salt and pepper and toss well.

3. In each of 2 large skillets, heat 1 tablespoon of olive oil until shimmering. Add the chicken cutlets and cook over high heat until golden on the bottom, about 5 minutes. Turn the chicken and cook just until done, about 2 minutes longer. Transfer the chicken to plates, spoon the salad on top or alongside and serve.

Golden Onion Chicken and Noodle Casserole

INGREDIENTS:
for 4 servings

1 (10.75 ounce) can Campbell's Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/4 teaspoon ground black pepper
1 cup frozen mixed vegetables
2 cups cubed, cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup crushed French fried onions

DIRECTIONS:

1. Stir soup, milk, black pepper, vegetables, chicken, noodles and Parmesan cheese in 1 1/2-quart casserole.

2. Bake at 400 degrees F for 25 minutes or until hot. Stir.

3. Top with the onion.

TIPS

a) instead of 1/2 cup crushed French fried onions you may use1/4 cup grated Parmesan cheese and 1/2 cup shredded Cheddar cheese

or

b)instead of egg noodles you may use 2 cups cooked corkscrew-shaped pasta

Chicken with Green Peppers in Black Bean Sauce

A classic Chinese dish, one of my favourites. Serve over a bed of rice

PREP TIME 30 Min
COOK TIME 15 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
3/4 pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
1/2 cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 1/2 tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro


DIRECTIONS

1. Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.

2. Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Easy Chicken Cacciatore

A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired

INGREDIENTS
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano


DIRECTIONS
In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Mexican chicken wings

INGREDIENTS

1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey

COOKING DIRECTIONS

In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
Preheat the grill for low heat.
Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.
Yield: 4 servings

Chicken Cacciatore in the Crockpot

Ingredients

Starting from the bottom up in a crockpot:

4 lg. boneless chicken breasts
2 Tablespoons of Italian seasoning
onion powder (use amount that you like)
garlic powder (use amount that you like)
1 lg. green pepper, diced into small chunks
1 sm. pack of button mushrooms, chunked into pieces

Pour over everything:

2 cans Rotel or similiar tomatoes
1 C. chicken broth

Direction

DO NOT STIR -- It will cook down together.

Cook on High for 4 hrs. Remove chicken to a plate and shred with 2 forks. Add the chicken back into the crockpot mixture.

At this point, you could thicken the mixture if you like a more "gravy"-like sauce. I didn't thicken it.

Serve over rice.

Easy Italian Chicken

This Italian chicken dish is easy to prepare and to cook. The marinade transforms this basic chicken dish into a great, fast dinner.

Serving: 8
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients:

4 boneless skinless breasts of chicken
1 can diced tomatoes
1 can of French cut green beans
approximately 1 1/2 cups Italian salad dressing

Direction:

1. Put some of the dressing on the bottom of a glass casserole dish.

2. Add the chicken and cover it with the rest of the dressing.

3. Drain the beans and tomatoes and add them to the dish. Cover with lid.

4. Bake in the oven for about 30 minutes on 325 degrees, until the chicken is tender. It will be marinated with the dressing which makes a delicious, quick and easy meal.

Based on individual serving.
Calories: 340
Total Fat: 23 g
Carbohydrates: 5 g
Protein: 28 g

Italian New Year Recipe - Parmesan Chicken

INGREDIENTS

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

DIRECTIONS

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.


Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

French New Year recipe - Chicken liver parfait with mushroom coulis

Chicken liver parfait's recipe for 8 small individual molds:


400g chicken livers, trimed and cleaned
20 cc double cream
1 egg
2 egg yolks
salt and pepper
a pinch of nutmeg
a pinch of mixed spices

Mushroom coulis (sauce):

300g button mushroom, thoroughly washed and sliced
2 finely chopped shallots
20 cc double cream
salt and pepper
30g salted peanuts, quickly panfried


1) Pre-heat the oven at 180 degrees Centigrade (gas mark6, 350F)
2) Put the livers, cream, egg yolks, egg, salt, pepper, nutmeg and mixed spices in the food processor. Blitz the lot for a minute or so and pass it through a fine sieve.
3) Place your molds in an oven tray. Fill them up with the chicken liver mixture. Then fill the oven tray, half way with some boiling water. Cook for 35 minutes.
4) As your liver parfait are cooking, prepare your mushroom coulis: sweat off the mushrooms in a pot along with a nob of butter and the shallots. Season well and let this cook, covered, for 5 minutes.
5) Add the cream and allow to cook for another 5 minutes. Quickly blitz the sauce (10 seconds at the most, it should be some tiny mushroom bits left).
6) When the parfaits are cooked, take them out of their molds and place them at the centre of each plates. Place a small sprig of chervil on the top of them. Pour a little bit of the mushroom sauce all around each chicken liver parfait.
And the finishing touch: sprinkle some crushed peanuts on the coulis.

Japanese Christmas recipe - Roast Teriyaki Chicken

Japanese people celebrate Christmas even though most of the population isn't Christian. You might be wondering what Japanese people eat on that day. It's common to eat a special dinner on Christmas Eve in Japan. Many young people go out for a special dinner at a fancy restaurant, so the well-known restaurants are usually fully booked on Christmas Eve.

At home, the kinds of Christmas dinner dishes change slightly year-by-year, but usually roast chicken or fried chicken and a Christmas cake are included. In fact, KFC restaurants around Japan get very busy on Christmas Eve. Instead of cooking a whole chicken, cooking chicken thigh is common in Japan. Lately, pizza has also become a popular food to eat on the Christmas Eve.

Roast teriyaki chicken thighs are popular Christmas dinner menu in Japan.


INGREDIENTS:
Makes 4 servings

4 pieces whole chicken thighs
1 cup teriyaki sauce
* salt and pepper to season

PREPARATION:

1. Make teriyaki sauce and set aside.
2. Poke chicken skins with a fork.
3. Sprinkle some salt and pepper over chicken thighs.
4. Marinate chickens in teriyaki sauce for 30 - 60 minutes.
5. Roast chickens in the 350F oven, glazing with teriyaki sauce.
6. Turn the chicken thighs over to roast both sides.
7. Roast more glazing with teriyaki sauce.