Apr
Chicken is one of the only meats I will eat, but my mom doesn’t know many recipes for it. She breads it sometimes or makes chicken alfredo, but that’s about it.
What are some of your favorite recipes for chicken?
butter chicken with couscous
* 8 boneless, skinless chicken thigh fillets
* 40g butter
* 2 tbsp runny honey
* 1 tsp paprika
* Juice of 1 lemon, plus wedges to serve
* 200g couscous
* 250ml hot vegetable stock
* 1 tbsp olive oil
* 410g can chickpeas, drained and rinsed
* Large handful chopped fresh coriander or flatleaf parsley, plus extra leaves to garnish
* 1 red chilli, deseeded and cut into strips, to serve (optional)
Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season. Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lemon juice. Season. Pour all over the chicken. Bake for 25 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
2. Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with cling film and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lemon juice, olive oil, chickpeas and coriander or parsley. Season to taste.
3. Divide the couscous between 4 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander or flatleaf parsley and some chilli, if using. Serve with a lemon wedge.
8 Responses so far to "What are some of your favorite chicken dishes?"
April 28th, 2010 at 7:02 am
cordon bleu, king ranch chicken, fajitas, tacos, chicken spaghetti
References :
April 28th, 2010 at 7:12 am
Cheese baked chicken is THE BEST. especially when you make it with mashed potatoes and peas!!
Also, chicken & dumplings
BBQ chicken
you can find all these recipes at:
http://www.allrecipes.com
References :
April 28th, 2010 at 7:35 am
Chicken Tetrazzini, Chicken Marsala and Chicken Stir-fry
References :
April 28th, 2010 at 7:43 am
Stir fried Chicken
Fried Chicken
Chicken enchiladas
Can’t go wrong with these dishes in my opinion.
I also recommend your mom buy a cookbook "Southern Living" to be exact they have tons of delicious chicken recipes in those.
References :
April 28th, 2010 at 7:54 am
chicken shawarma
Awesome Lebanese sandwich served in most Lebanese restaurants. Can be served with Tahini sauce or Toum."
PREP TIME 10 Min
COOK TIME 40 Min
READY IN 4 Hrs 50 Min
INGREDIENTS (Nutrition)
1/2 cup malt vinegar
1/4 cup plain yogurt
1 tablespoon vegetable oil
salt and pepper to taste
1 teaspoon mixed spice
1/4 teaspoon freshly ground cardamom
8 skinless, boneless chicken thighs
1/2 cup tahini
1/4 cup plain yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
salt and pepper to taste
4 medium tomatoes, thinly sliced
1/2 cup sliced onion
4 cups shredded lettuce
8 pita bread rounds
DIRECTIONS
In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.
References :
April 28th, 2010 at 8:38 am
butter chicken with couscous
* 8 boneless, skinless chicken thigh fillets
* 40g butter
* 2 tbsp runny honey
* 1 tsp paprika
* Juice of 1 lemon, plus wedges to serve
* 200g couscous
* 250ml hot vegetable stock
* 1 tbsp olive oil
* 410g can chickpeas, drained and rinsed
* Large handful chopped fresh coriander or flatleaf parsley, plus extra leaves to garnish
* 1 red chilli, deseeded and cut into strips, to serve (optional)
Preheat the oven to 200°C/fan180°C/gas 6. Sit the chicken in an ovenproof dish. Season. Melt the butter in a small saucepan, remove from the heat and stir in the honey, paprika and half the lemon juice. Season. Pour all over the chicken. Bake for 25 minutes, basting with the sauce halfway through cooking, until the chicken is cooked through, golden and sticky.
2. Meanwhile, make the couscous. Put the couscous into a large bowl and pour over the boiling stock. Cover the bowl with cling film and set aside for 5 minutes. Fluff up the couscous with a fork, then stir in the remaining lemon juice, olive oil, chickpeas and coriander or parsley. Season to taste.
3. Divide the couscous between 4 warm plates, then put the chicken on top and pour over the sauce. Garnish with a sprig of coriander or flatleaf parsley and some chilli, if using. Serve with a lemon wedge.
References :
April 28th, 2010 at 8:58 am
Oak Town Vinegar Chicken
•6 tablespoons olive oil , divided
•2 medium yellow onions, julienned
•2 Anaheim chiles, cleaned and julienned
•6 boneless, skinless chicken thighs
•3/4 cup minced garlic, divided
•8 ounces beer
•8 ounces chicken stock
•2 tablespoons all-purpose flour
•Salt and freshly ground black pepper
•1 teaspoon dried oregano
•1 teaspoon paprika
•1/2 teaspoon chili powder
•1/2 cup red wine vinegar
•3 tablespoons green onions, sliced
Directions
In large saute pan over medium heat add 2 tablespoons oil, onions, chiles and saute for 3 minutes until translucent. Add chicken thighs and lightly brown. Add 1/4 cup garlic and saute. Deglaze with beer and chicken stock. Cook for 3 to 5 minutes, until chicken is 3/4 of the way cooked. Remove chicken from saute pan, and let cool, reserve pan and braising broth.
In medium saute pan heat another 2 tablespoons olive oil and lightly caramelize remaining 1/2 cup garlic. When done, remove from heat, and let cool.
In medium mixing bowl, combine, flour, salt and pepper, oregano, paprika, and chili powder. Combine thoroughly, add cooked garlic and mix into a paste.
Take cooled, cooked chicken and press paste on to the chicken. Heat remaining 2 tablespoons of olive oil in garlic pan, and gently place chicken in the pan. Lightly brown chicken on both sides.
Simmer reserved braising broth and add red wine vinegar. When chicken is cooked on both sides, pour vinegar broth over chicken and let simmer for 3 to 5 minutes.
Garnish with green onions
References :
April 28th, 2010 at 5:00 pm
I saw many websites but yours is awsome, bookmarked for future referrence.