• +00386 40 000 111
  • themes@webriti.com

Tag Archives: chicken

Chicken Curry

admin No Comments

Here’s a tidbit: Chicken curry is not just native to Indian cuisine. The thing with curry that’s most interesting is the combination of these wonderful spices: cumin, coriander, turmeric, red pepper, mustard seed and ginger. I don’t think I’d be very good at making this mixture from scratch even if I tried. What I usually do is to buy a curry mixture over at an Indian spice store in order to be authentic on the taste.

There are instant curry mixes that come in sealed packets. While other people prefer to use this one on their curry dishes, I have my qualms about it. That’s because it doesn’t taste authentic and the dish ends up looking too dark yellow, close to that mustard yellow we’re familiar with. Others appear reddish in color with the intense peppery taste which isn’t good for everyone. Buying a curry mix is totally up to your taste. It’s why I chose to go out of my way and look for a spice store to get mine.

I find other versions of this dish falling short of expectations maybe because I demand to taste the coconut cream in the dish and the kick of the spice mixture. Others incorporate their own style and would use alternatives which is the main appetite killer for me.

The best part of the dish isn’t the chicken at all but the spiced gravy. If I don’t like how that tastes, I always give my opinion – something that drives my family crazy. But in this recipe I found my peace of mind. Despite having none of the authentic ingredients I always look for, I’ve been convinced. Fresh ingredients do matter. Give it a try and you’ll see what I mean.

Ingredients

  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 lb boneless skinless chicken breast, cut into 1 1/2-inch pieces
  • 2 tablespoons canola oil
  • 1 tablespoon curry powder
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1/3 cup golden raisin
  • 1 1/2 tablespoons tomato paste
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup plain nonfat yogurt

Description

  1. Combine the flour, cayenne pepper and salt in a Ziploc bag and add in the chicken, one piece at a time, to coat the pieces really well.
  2. Take a large skillet and heat up the oil over medium-high heat.
  3. Add the chicken pieces and cook until well-browned before adding in the curry powder. Give it a good toss to make sure every piece of the chicken is coated in the curry. Then remove from the pan.
  4. In the same pan you cooked the chicken with, put in the onion and garlic and sauté for about 2 minutes, only adding in more oil if necessary. Then pour in the broth, raisins and tomato paste.
  5. Next, add the cooked chicken into the mix and let this simmer for a good 8 minutes or until the sauce has thickened.
  6. Garnish this dish with cilantro and a dollop of yogurt (more if you prefer) and serve with rice but only if desired. Best served hot.

Chicken Breast Wrapped in Bacon

admin No Comments

Today is one of the worst days any Mom could imagine. It’s the day when one kid tries to outwit the other over what’s good for dinner. The argument started with a debate over bacon being only a breakfast meal and never good for dinner. Kids argue about stuff all the time so I usually laugh it off. But the older one was trying to make things worse.

When the tears start falling, I jump in and take over. It was such a silly fight. One wanted chicken for dinner and the other one wanted bacon. I resolved the matter with a compromise – we can have both for dinner because I had just the perfect recipe for that. With that, I think I might have solved one of the hardest fights a sibling would have over who gets more attention.

As a parent, we don’t realize how our solutions can impact our kids. I saw the youngest one rush off to embrace her sister and all was well with the world again. Now, I can pat myself on the back for thinking of a solution that would end food debates in the future. All I did was mix two ingredients together to make one delightful meal – all in a day’s work for a Mom.

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced
  • 4 thick slices of applewood smoked bacon
  • salt and ground black pepper to taste

Description

  1. Start by preheating the oven to 375°F. Then prepare an 8 x 8 inch baking dish and spray on the cooking spray.
  2. Take your cleaned chicken breast pieces and lay them on the table. Take a sharp knife and cut a slit into the thick back side of each chicken breast. Make about a 2 inch long cut and 1 and 12 inch deep.
  3. In a separate mixing bowl, mash up the Gorgonzola cheese, parsley, shallot and garlic. Then finish off by seasoning with salt and black pepper.
  4. Separate half of this filling and start stuffing each chicken breast Next, wrap 2 slices of bacon around each breast to cover the filling. Secure this with a toothpick.
  5. Arrange the chicken breasts on the baking dish properly.
  6. Take the baking dish into the oven and bake until you see the bacon turns brown. The chicken should also be pale and no longer pink inside. That’s about 35 minutes.
  7. Insert a thermometer into the center of the meat and check to see if it reads 165°F.
  8. You can also prepare some vegetables and bake it with this chicken. If not, red bell peppers and green beans are good with this recipe. Best served warm.

Chicken Breast Wrapped in Bacon 2

Detroit Hot Honey Chicken Wings

admin No Comments

Chicken Wings 2
I remember my college days like they just happened yesterday. I recall all those tailgating parties my friends and I used to attend where food was always center of attention (more than the actual games). Today, I’m brought back to those wonderfully silly moments because of this traditional recipe of chicken wings.

Chicken wings are the staple of tailgating parties across the continental America without a doubt. I can’t imagine what bars, parties or drinking sessions would be like without having munched on chicken wings. What’s not to love about them, right? They’re spicy and nice and if they’re perfectly done, they give just enough kick to jumpstart your mouth.

What’s the purpose of having these chicken wings spiced like this? I personally believe that it’s more fun this way but I would absolutely agree if the only reason why hot sauce is added is to prepare your mouth for another big round of cold beer. Yes, I do think you can’t enjoy chicken wings without beer.

Forgive me but I grew up knowing this to be the only accepted method of consuming both beer and wings. It’s no fun without the other. They say that no good conversation ever started with eating salad, well, with the beer and wings combo, I’d have to agree.

Ingredients

  • 2 pounds chicken wings, tips discarded
  • 1 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup honey
  • 1/2 cup butter, melted
  • 1/2 cup hot sauce
  • sesame seeds

Description

  1. Start by preheating the grill for medium – high heat. Lightly oil the grate in the process.
  2. Thoroughly wash the wings and pat dry with paper towel. Use cayenne, salt and pepper to season the meat.
  3. Cook the seasoned wings on the preheated grill; you can tell if it’s cooked through when the juices run clear. That should be about 20-30 minutes depending on the size of the wings.
  4. Brush the meat constantly with honey while cooking it. Pour half a cup into a container and use a small brush.
  5. In a large bowl, add melted butter, the remaining honey, hot sauce and mix well.
  6. Remove the wings from the grill and toss them into the bowl. Let the hot butter sauce coat all of the wings.
  7. You can serve them as is or return to the grill for another minute so the sauce would set.
  8. Garnish with sesame seeds and some dipping sauce. Best served warm.

Baked Honey Mustard Chicken Thighs

admin No Comments

Baked Honey Mustard Chicken Thighs 2
Baked goods are the best. If you’re like me, you also love the convenience of having to pop something into the oven and cook. That’s how I prefer to cook my chicken dishes because they take no time to bake at all. On days when you don’t have the extra time to whip up complicated dishes, this recipe will surely help you out.

I scratch my head sometimes because I have to cook for a family that easily loses their interest in food that’s been on my dinner table one too many times this week. Besides, having pasta 4 out of 7 nights, I’d probably wonder if there was something better in store for next week too.

Personally, I don’t find anything wrong with chicken dinners every night for as long as each recipe would be different. If you’ve got to serve chicken (because my kids love them) like I do, this will surely give your taste buds a ride. The ingredients aren’t difficult to find; some may already be kitchen staples too. Have fun making this like I did.

Ingredients

  • 1/4 to 1/3 cup smooth Dijon mustard
  • 1/4 to 1/3 cup honey
  • 1 Tbsp olive oil
  • 2-3 pounds chicken thighs (or legs)
  • Salt
  • Slivered Almonds
  • 2 sprigs rosemary or Italian parsley
  • Freshly ground black pepper
  • 1 Red Bell Pepper, sliced

Description

  1. Preheat the oven to 350°F. In the meantime, prepare a large bowl and throw in the honey and olive oil. Next, add a pinch of salt and pepper to taste. If the seasoning isn’t quite adequate, add more salt and the mustard until the desired flavor is achieved.
  2. Season the chicken thighs lightly and arrange them skin-side up in a shallow casserole dish. Massage the honey mustard sauce over the chicken. Add the rosemary sprigs in between the chicken pieces.
  3. Add your sliced bell pepper and silvered almonds.
  4. Place the casserole in the oven and bake for about 45 minutes. Insert the meat thermometer needle in one piece and watch if the temperature reaches 175 °. The juice would probably run clear once you’ve pierced the chicken. When done, remove the casserole and scoop out the excess fat.
  5. Sprinkle some freshly ground pepper before your serve. Best served hot.

Baked Chicken Nuggets

admin No Comments

Sometimes the kids can’t stop munching on junk food which bugs me whole lot because I can’t seem to get them to snack on something healthier. Admittedly, I knew they weren’t the biggest fans of vegetables. As parents I might have had a hand on that too. This time, I am beginning to change things at home starting with our food.

I vowed that I would make them eat healthier. So I thought about incorporating meats into their snacks. Probably some meat recipes I have on my arsenal might work out as filling snacks. This chicken recipe is special because it would do just that. I find that it’s very good as a snack in between meals (believe me they’re perfect for it) as well as lunch. When I first made this, the kids when bonkers for it; which prompted me to be creative about my presentations so they don’t lose interest. They’re the same chicken nuggets we love but with a twist here and there.

I am sharing this recipe to you in the hopes that it would help other mothers do the same thing. It’s an easy dish which could keep your kids interested to eat their lunch/snacks from now on.

Ingredients

  • 3 skinless, boneless chicken breasts
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup butter, melted

Description

  1. Prepare the oven and preheat to 400°F or about 200°C.
  2. Slice chicken breasts into 1 and 1/2-inch bite-sized portions. In a bowl, combine the bread crumbs, cheese, salt, basil and thyme. Mix these well.
  3. Melt some butter in small skillet and set it aside on a small sauce dish for dipping.
  4. Next, take each chicken piece and dip into the melted butter first and then coat it generously with the bread crumb mixture. Arrange the well coated pieces into a greased cooking sheet in a single layer. Bake the pieces on the oven for 20 minutes. Serve after it has cooled down.

Barbecued Chicken Kebabs

admin No Comments

Ingredients

Description

Baked Chicken Thighs with Herbs

admin 1 Comments

I am the testament that chicken can be cooked best when baked. Fried chicken is good and I have nothing against them especially on days when I don’t feel like cooking and pizza just won’t get it done sometimes (I know you get what I mean). So I order in a big tub of fried chicken. But that doesn’t happen often.

I stand by my belief that baking chicken makes it moister on the inside which is more important than having the crisp on the first bite. Why do I say that? A perfectly moist chicken makes you want to eat all of it. The crisp works only after a first few bites. When the crunch is gone, it’s goodbye to the rest of the meat.

Trust me, I have had to finish off plenty of chicken pieces with the skins gone. Baking it with lemon and the right herbs would bring out its essence especially when you’re generous with the lemon. When the baking is done, the aroma of lemon combined with herb would lift up many down spirits any time of the day.

Ingredients

  • 2 large cloves garlic
  • Coarse salt or sea salt
  • 3 to 4 Tbs. extra-virgin olive oil
  • 12 chicken thighs, trimmed of fat, rinsed, and patted dry
  • 2 large lemons, each cut into six 1/4-inch rounds
  • 1 bunch fresh rosemary, snipped into twelve 2-inch pieces
  • 1 bunch fresh thyme, snipped into twelve 2-inch pieces
  • 12 sage leaves
  • Freshly ground black pepper

Description

  1. Begin by mashing up garlic with a pinch of salt using a mortar and pestle. You do this in order to create a coarse paste. Using the back of the spoon and a small mixing bowl would do the same trick. Add in the oil very slowly in drops as you pound and grind on the paste. Continue to do this until the allioli is thick, creamy and emulsified. Put the chicken in a bowl and rub this allioli all over. Rub it under the skin as well. Cover and refrigerate at least 2 hours or overnight.
  2. Heat up your oven to 425°F and set an oven rack in the middle. Using a large shallow roasting pan or a 9x13x2 inches baking dish, arrange lemon slices in one layer. Top each lemon slice with a piece of rosemary, thyme and sage leaf. Set the chicken thighs skin side up. Sprinkle the top with salt and pepper. Place it on the baking oven until the skin is golden and juices are clear. That usually takes 45 minutes to an hour.
  3. A lot of times, both the lemon and chicken would produce a lot of juice but you can create a delicious pan sauce out of that. Remove chicken from the pan. Transfer the lemon and herbs to a plate and place chicken on top. Cover it loosely with foil. Using a small skillet, heat up the juice until it thickens to a saucy consistency. Drizzle on the sauce around the chicken (and not on top) to maintain its crisp skin when served.

Chicken Caesar Salad

admin No Comments

They say you can’t really be a chef unless you learn how to make Caesar salad from scratch. That’s absolutely correct. Like me, you must’ve had enjoyed your chicken caesar salads at a restaurant where they make it fresh every time. Back home, I confess I use the prepared sauces because it saves you time when other people make them for you.

It would taste better this way too. Trust me, having caesar salads with packaged dressing beats making it from scratch especially when you don’t have the time (or the expertise) to make them fresh. I tried it once and failed. I looked at the mess I was making and vowed never do this at home again. I better have more training before I take out this recipe again.

I know some people can relate to this. I know the feeling of wanting to make something authentic like how the professionals do it. Missing the education and armed only with experience, I did try it. Even then, it was no good so I better leave the experimenting up to the pros.

On a recipe like a Caesar salad, you can’t afford to compromise on the ingredients at all. They have to be complete or else it wouldn’t taste the same even on a ready-made dressing. This is a simple salad recipe but one where everything has to be there. It just wouldn’t taste the same otherwise.

Ingredients

  • 1 single chicken breast fillet
  • 1 egg
  • 4 rindless bacon rashers, cut crossways into thin strips
  • Foot long baguette (French breadstick), diagonally cut into 1/2 inch thick slices
  • 1 baby cos lettuce, leaves separated, washed, dried
  • 1/2 cup Caesar salad dressing

Description

  1. Warm up a nonstick frying pan over medium to high heat. Drop in the chicken breast slowly and cook for 4-5 minutes on each side. When cooked through, transfer on a plate and cover with foil. Set aside for a while before thinly slicing across the grain.
  2. Take your egg, place it on a small saucepan with cold water and bring this to a boil over high heat. Reduce the heat to gently boil it uncovered. Stir occasionally for 7 minutes. Next, drain and cool under cold running water then peel and slice in half.
  3. Return the frying pan over to the stove and cook bacon for 5 minutes or until crisp.
  4. Preheat grill and then place baguette slices and toast each side for 1 minute or until golden. Slice to make croutons.
  5. On a serving plate, arrange chicken slices, lettuce, egg and croutons (baguette). Drizzle on the salad dressing. Then sprinkle with bacon and serve immediately.

Thai Chicken Burgers

admin No Comments

This is a Gwyneth Paltrow recipe I have adapted to make it a little more healthy and to finish it off. These hamburgers are authentic Thai flavoured and really are delicious. Try them with some caramelised onions while you have the grill going. You can make these little babies in bulk too just freeze and you have a ready to go meal in minutes. If you are looking for something more exotic for your next BBQ rather than the usual sausages and steaks then try these Thai chicken burgers.

Ingredients

  • 1 1b. ground chicken
  • 2 garlic cloves, very finely minced
  • 1/2 cup cilantro, finely chopped
  • 2 shallots, very finely minced
  • 1 tsp. very finely minced red chili
  • 2 tsp. fish sauce
  • 1/2 tsp. coarse sea salt
  • 2 tsp. freshly ground black pepper
  • 2 tbsp. canola, grapeseed or safflower oil
  • 2 carrots, peeled, sliced into ribbons
  • 1 cucumber finely sliced
  • 1/2 cup sweet chili sauce
  • 1 bunch coriander
  • 6 wholegrain hamburger buns

Directions

  1. Thoroughly mix the chicken with the garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper.
  2. Form the mixture into 4 burgers, each about 3/4 inch thick.
  3. Heat a grill or grill pan over medium heat.
  4. Rub each burger on both sides with a bit of oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
  5. Garnish your burgers with the sliced carrot, cucumber and coriander and serve on lightly toasted buns with a side of sweet chili sauce.

Baked Chicken and Tomatoes Casserole

admin No Comments

I got into a mini debate with a friend today about calling tomato a fruit or a vegetable. I insisted on calling it a vegetable. To my knowledge, people classified them as such, right? I was schooled today. She googled it and won the argument. I was on my way to get the chicken recipe I wanted to show her until I was inspired by earlier events.

I planned on making tomatoes the star of my dinner. This recipe is just the perfect complement to the day filled with food debates and internet surfing for answers. I ended up inviting her over for dinner so she could see the humor in what I was about to do.

Baking tomatoes from scratch is good. Simply drizzle olive oil on it and salt and you’re good to go. They give off a special aroma which not all vegetables/fruits have when baked. And they’re pretty nutritious too. Having the chicken to bake along with the tomatoes is a lovely combination, in my opinion.

This recipe also kept my kids craving for tomatoes more. They used to hate eating them because they tasted bland and had no special flavor. I can’t blame them for thinking this way. But this dish will change all that. Trust me, your kids will love tomatoes after having this.

Ingredients

  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 to 3 1/2 pounds chicken pieces
  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 small onion, chopped
  • 1 can (14.5 ounces) tomatoes
  • 2 bay leaves

Description

  1. Begin with the dry ingredients: Mix in flour, salt and pepper. Next, drench each chicken piece with this mixture. Rub it all over until every part is coated.
  2. Over medium-high heat, warm up a skillet and then add in butter to allow it to melt and follow it up with oil so it doesn’t burn right away. Then slowly add in the chicken and cook until golden brown.
  3. Take the cooked chicken out from the oil and place it into a baking dish. In the same skillet, sauté the mushrooms and onions. Next, add the remaining drenching flour mixture to make rue. Then throw in the tomatoes and bay leaves and give it a light stir.
  4. Cook this for about 4 minutes or until rue is done and pour this over the chicken pieces. Cover with foil.
  5. Bake at 350°F until chicken is tender or wait about 40 minutes. Remove from oven to cool down a bit before serving. Best served warm. Serves 6.
12

We are Loving our All Customers

Lorem ipsum dolor sit amet, consectetur adipisicing elit. Laudantium accusamus molestias veritatis iste ea! Maxime quasi dignissimos eum voluptates facere.