Maple and Chipotle Broiler-Barbecued Chicken Thighs

Maple and Chipotle Broiler-Barbecued Chicken Thighs

For the sauce

1/2 cup ketchup

1/3 cup pure maple syrup

2 Tbs. mild unsulfured molasses

2 Tbs. cider vinegar

1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)

1 Tbs. Worcestershire sauce

1 tsp. dry mustard

1 tsp. onion powder

1/2 tsp. garlic powder

For the chicken

1 Tbs. sweet smoked paprika

1 Tbs. packed dark brown sugar

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. chipotle powder

Kosher salt and freshly ground black pepper

8 large bone-in chicken thighs (about 3 lb.), skinned

Vegetable oil, for brushing

TIP:

Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.

Make the sauce

In a 1- to 2-quart saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.

Make the chicken

In a small bowl, combine the paprika, sugar, garlic powder, onion powder, chipotle powder, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Arrange the chicken on a platter or baking sheet, sprinkle both sides with the spice rub, and pat gently. Cover with plastic wrap and refrigerate for 2 to 3 hours.

Position a rack about 4 inches from the broiler and heat the broiler on high. Line the top rack of a broiler pan with foil and slit or puncture the foil at the openings to allow fat to drain.

Brush both sides of the chicken with oil and arrange skin side down on the pan. Broil for 5 minutes. Flip the chicken with tongs (rearranging them if the broiler heat isn’t even) and broil until they’re barely pink inside when cut into, 4 to 5 minutes. Brush the chicken with some of the sauce and broil until the sauce begins to caramelize, 1 to 2 minutes. Flip and brush the chicken with more sauce; broil until they’re just cooked through (165°F), and the sauce is nicely caramelized, 1 to 2 minutes more. Transfer the chicken to a clean platter and let rest 10 minutes before serving.

Make Ahead Tips

The sauce can be made up to 1 day ahead and refrigerated.

nutrition information (per serving): 

Calories (kcal): 540; Fat (g): fat g 20; Fat Calories (kcal): 180; Saturated Fat (g): sat fat g 5; Protein (g): protein g 48; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 41; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 1030; Cholesterol (mg): cholesterol mg 265; Fiber (g): fiber g 1;

Chiken

Posted by mk in Chiken

Maple and Chipotle Broiler-Barbecued Chicken Thighs

Cheesy Parmesan Crusted Chicken

Cheesy Parmesan Crusted Chicken

INGREDIENTS

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS

1. Preheat oven to 425°.
2. Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

SERVES: 4          PREP TIME: 10 Minutes          COOK TIME: 20 Minutes

Chiken

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Cheesy Parmesan Crusted Chicken

chicken soup recipe

chicken soup recipe

Ingredients:

2 packages boneless skinless chicken breasts

3 large Swanson broth low sodium

5 cups water

1 box of quinoa

Hot sauce

bag of mini carrots

2 stocks of celery

2 sweet onions

Sazon seasoning

Directions:

Grill chicken on stove until fully cooked

Cut all veggies

In a large pot add broth, water, quinoa, seasoning and veggies until boil

Simmer

Add chicken cut up

Eat and store the rest

Chiken

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chicken soup recipe

SPICY HONEY CHICKEN

SPICY HONEY CHICKEN

Spicy Honey Chicken

 

Ingredients

Rub:

• 2 t Garlic Powder
• 2 t Chili Powder
• 1 t Salt
• 1 t Ground Cumin
• 1 t paprika
• ¼-1/2 t Cayenne pepper (depending on how hot you like it)
• 8 boneless skinless chicken thighs

Glaze:

• 6 T Honey
• 2 t Cider Vinegar

Instructions

1. Combine first 6 ingredients (all the spices) in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces.
3. Toss chicken with spice rub to coat all sides well.
4. Brush grill surface lightly with oil.
5. Grill chicken a few minutes on each side, until cooked through.
6. Combine honey and vinegar in a small bowl, stirring well until combined.
7. Brush mixture on chicken (both sides) in the final moments of grilling.
8. Now because the glaze is sugar-based, you’ll want to turn the heat down so it doesn’t burn, but let it cook for a few minutes to caramelize.
9. You can also cook this under the broiler if you don't have a BBQ or the weather is bad.

Chiken

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SPICY HONEY CHICKEN

Asian BBQ Chicken

Asian BBQ Chicken

Asian BBQ Chicken

 

Ingredients

• ¼ C packed brown sugar
• ¼ C soy sauce
• 2 T lime juice (about 1 lime)
• ¼ t cayenne pepper
• ¼ t curry powder
• 3-4 garlic cloves, minced
• 1 t grated fresh ginger 8 boneless, skinless chicken thighs

Instructions

1. Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar
2. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag.
3. Use the reserved marinade to baste the chicken with the last five minutes of cooking
4. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.)
5. Refrigerate for a minimum of 4 hours, but overnight is best
6. Preheat a grill (or an indoor grill pan or broiler)
7. Spray cooking surface with cooking spray and place chicken on it to cook
8. Cook for 5-10 minutes on each side depending on the thickness

Chiken

Posted by mk in Chiken

Asian BBQ Chicken

Crock Pot BBQ Chicken

 Crock Pot BBQ Chicken

EASY CROCK POT BBQ CHICKEN

Ingredients

4  bone-in (split) skin on chicken breasts

1/2 cup bbq sauce

garlic salt (optional)

Directions

Place the chicken breast in the bottom of a 6-quart crock pot in a single layer.

Season as desired. I sprinkled garlic salt on mine.

Place a double layer of paper towels over the top of the crock pot and place the lid on.

Cook on high for 3 1/2 hours.

Remove the damp paper towels and brush bbq sauce over the top of the chicken breasts.

Place a new double layer of paper towles over the top and replace the lid.

Cook for 1/2-hour longer.

Serve with your favorite sides.

Chiken

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Crock Pot BBQ Chicken

Grilled Chicken Breasts Stuffed With Herb Butter

 Grilled Chicken Breasts Stuffed With Herb Butter  

INGREDIENTS

• 4 tablespoons (1/2 stick) butter, softened
• 2 tablespoons chopped fresh tarragon, basil, chives or other herb
• 4 bone-in chicken breasts
•  Salt
•  freshly ground black pepper
•  Extra virgin olive oil as needed
•  Lemon wedges for serving

PREPARATION

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts Stuffed With Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Grilled Chicken Breasts with Chive and Herb Butter

Herbed Grilled Chicken Breasts

By Go Bold With Butter

Prep Time: 1 hour, 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 chicken breasts

Serving Size: 1 chicken breast

Ingredients

1/2 cup (1 stick) salted butter, 2 cubes, at room temperature

3 chives, minced

1 tablespoon fresh parsley, minced

1 tablespoon fresh thyme leaves, minced

2 lemons, halved, plus zest of 1 lemon and juice of ½ lemon

4 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

Directions

In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.

Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.

Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.

Slice chive and herb butter into 1/2 inch slices.

To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

Chiken

Posted by mk in Chiken

Grilled Chicken Breasts with Chive and Herb Butter

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

 SLOW COOKER HONEY GARLIC CHICKEN is definitely an easy an evening meal that could be assemble fast, enabling you to disappear in addition to ignore the idea. It really is and so filled with quality all your family will be asking to make the idea constantly!

• Author: Aubrey Cota
• Recipe type: Main Dish
• Serves: 4

Ingredients

• 4 boneless, skinless chicken breasts
• ⅓ cup honey
• 1 cup ketchup
• 2 tbsp soy sauce
• 4 large cloves of garlic, minced

Instructions

place chicken breasts in the slow cooker insert

in a mixing bowl, whisk together the honey, ketchup, soy sauce and garlic

pour over the chicken and place the lid on the insert

cook on low 6-7 hours or on high 3-4 hours or until chicken is done

Chiken

Posted by mk in Chiken

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Ingredients:

• 2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
• 1 package chicken thighs (2 1/2 pounds)
• 1/2 cup honey
• 1/2 cup Tamari (or soy sauce)
• 1/4 cup blackberry jam
• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 Tablespoon cornstarch mixed with 3T. water
• Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot. In a bowl, whisk honey, tamari, blackberry jam, olive oil & garlic.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on high for 5 hours. Carefully remove all of the chicken to a plate. Remove skin/bones and using 2 forks, shred the chicken. Put the chicken in a bowl. Remove liquid from crockpot and strain into a pot over medium heat. Whisk in the cornstarch/water and boil a few minutes to reduce. Strain this through a sieve. Pour the sauce over the chicken, stirring to evenly mix. Pour as much or as little as you’d like!!! Top with scallions!! Serve over rice! Add some chopsticks for fun!

Recipe adapted from Just a Taste

Chiken

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Slow Cooker Honey Garlic Chicken

tomato baked chicken with basil, mushrooms and baby potatoes

tomato baked chicken with basil, mushrooms and baby potatoes

Instructions

1.Colour the chicken in hot oil and then place into a baking dish.

2.Add the Seeds of Change Basil,Tomato and Parmesan sauce, whole button mushrooms, half of the basil and the chicken stock.

3.Place the dish in a preheated oven (180C) and cook for 25 minutes.

4.Whilst that is cooking, boil the baby potatoes until cooked. Drain and put the potatoes on a plate, place the cooked chicken on top of them.

5 .Finish by sprinkling over the other half of the basil and drizzling the oil over the top.

Ingredients

1 jar Seeds Of Change® Tomato and Parmesan sauce

500g baby potatoes

350ml chicken stock

8 chicken thighs

4 tbsp basil, chopped

300g button mushrooms

3 tbsp vegetable oil

Serves 4

Total time required  Total time: 50 mins

Preparation time: 15 mins

Cooking time: 35 mins

Chiken

Posted by mk in Chiken

tomato baked chicken with basil, mushrooms and baby potatoes

Thai Chicken and Basil

Thai Chicken and Basil

Ingredients

•  1 lb of boneless chicken breast or thighs, chopped finely
•  1 cup of Thai basil leaves (or better yet, holy basil if you can find it)
•  4 cloves of garlic, minced
•  1/4 of a medium-sized onion, finely diced
•  1 teaspoon of red or green Thai pepper, finely chopped (~ two peppers)
•  1 teaspoon of pad prik khing paste (or red curry paste)
•  1 tablespoon of fish sauce
•  1 tablespoon of dark soy sauce
•  1/2 tablespoon of kecap manis (a sweet, thick soy sauce) *
•  1 tablespoon of brown sugar (or palm sugar)
•  1 and 1/2 tablespoons of vegetable oil
•  1/3 cup of water

*Note: If kecap manis is unavailable add an extra teaspoon of dark soy and 1/2 teaspoon of brown sugar.

Instructions:

Important:  Prepare and assemble all ingredients and place them somewhere within easy reach of the cook top where you will be working.  Once the cooking starts it goes very quickly and needs almost constant attention.

Heat a medium-sized wok, or a 12″ skillet, over medium high heat until very hot.

Add oil to pan and immediately add onions and garlic.  Stir fry until aromatic ~10 to 15 seconds making sure not to let the garlic scorch.

Add the chicken to the wok and stir to mix the onions, garlic and chicken together.

Stir fry until the chicken just begins to lightly brown about 1 to 2 minutes.

Add the pad prik khing or red curry paste and stir fry for a few seconds to coat the meat.

Add the Thai chili, soy sauce, kecap manis, sugar, and the fish sauce to the wok.  Let cook for 1 minute, stirring every few seconds.

Add the water to the wok and cook for another minute, stirring mixture occasionally.

Add basil leaves then stir to mix the basil into the mixture. Continue to cook the mixture until basil is just wilted then remove from heat ~ 15 seconds. Serve.

Chiken

Posted by mk in Chiken

Thai Chicken and Basil

Roman-Style Chicken

Roman-Style Chicken

Ingredients

• 6 boneless, skinless chicken breasts
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
• 1/4 cup olive oil
• 2 red bell peppers, sliced
• 3 ounces bacon, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/2 cup chicken stock

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

3. Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes.

4. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Serve.

Chiken

Posted by mk in Chiken

Roman-Style Chicken

Indian spice box chicken

Indian spice box chicken

Ingredients

• 50g fat green mild chillies (about 3 large ones)
• 3 large garlic cloves
• 5cm piece of fresh root ginger
• a bunch of fresh coriander
• 200g carton of full-fat Greek yogurt
• 2 medium onions
• 8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
• 2 tbsp groundnut or corn oil
• 2 tsp fennel seeds
• 1 tsp cumin seeds
• a good knob of butter
• Chilli-ginger garnish, to serve (see below)

Method

1. Make the Chilli-ginger garnish (see right), before you start the chicken.
2. Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting. Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.
3. Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.
4. Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip. Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.
5. Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.
6. Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.
7. Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

Chiken

Posted by mk in Chiken

Indian spice box chicken

Lean Hunter’s Chicken Stew

Lean Hunter’s Chicken Stew

Ingredients

• 8 x chicken breasts
• 100g olives
• 4 x cloves garlic, crushed
• 1 x red onion, chopped
• Fresh thyme, oregano and rosemary
• 2 x cans chopped tomatoes
• 200ml chicken stock
• Handful fresh curly parsley
• 4 x sweet potatoes
• 4 x eggs
• 4 x dollops pesto
• Sprinkle of parmesan

Method

1. Add the garlic, onion and fresh herbs to a pan with a few sprays of oil and fry until slightly golden
2. Pierce the sweet potatoes in several places and put them in the microwave to cook for 8 mins, turning halfway through
3. Add the chicken stock, chopped tomatoes and olives to the pan and leave to simmer for around 5 minutes
4. Add the raw chicken breasts to the sauce and allow to cook for around 20 mins
5. Whilst the chicken is cooking take out the sweet potatoes, cut them down the middle and add a tsp pesto, a cracked egg and a sprinkling of parmesan to each one
6. Put the potatoes in the oven to cook for around 5 minutes or until the egg is cooked and the parmesan is bubbling
7. Serve the chicken alongside the potato

- See more at: http://www.leanlunchbox.com/lean-hunters-chicken-stew/#sthash.ZH5aQ5Vm.dpuf

Chiken

Posted by mk in Chiken

Lean Hunter’s Chicken Stew

EASY ORANGE CHICKEN RECIPE

EASY ORANGE CHICKEN RECIPE

Ingredients

•  Vegetable Or Peanut Oil For Frying
•  Chicken
• 4 whole Egg Whites
• 2 Tablespoons Cornstarch
• 4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
•  Sauce:
• 1/2 cup Orange Juice
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Packed Brown Sugar (OR White Sugar OR Honey)
• 1 Tablespoon Rice Vinegar (or Regular Distilled Vinegar)
• 1/4 teaspoon Sesame Oil
•  Dash Of Salt
•  Dash Of Crushed Red Pepper, More To Taste
• 1 clove Garlic, Pressed Or Minced
• 2 teaspoons Minced Ginger
• 1 teaspoon Cornstarch (additional)
•  Zest Of 1 Orange (optional)
• 1/4 cup Water
• 2 whole Green Onions, Sliced

Preparation Instructions

For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.

For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.

Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)

Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.

Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

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Chiken

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EASY ORANGE CHICKEN RECIPE

Chicken Drumsticks Frying Pan Recipe

Chicken Drumsticks Frying Pan Recipe

INGREDIENTS

1/2 cup Vinegar

1/2 kg Drum sticks

1 tsp Turmeric

2 tbsp Red chilli powder

Salt to taste

1 tbsp Garlic paste

125 g Yogurt

4 tbsp Green chilli sauce

1/4bunch Green coriander

1 1/2 tbsp Oil

DIRECTIONS

Dejoint the drum sticks with knife, add salt and vinegar and marinate for 15 minutes. Heat the oil in the pan put drum sticks and cover it for 5 minutes. Now add salt, red chilli powder and turmeric and cook till drum sticks are tender. Mix together yogurt, garlic paste and green sauce in a bowl and pour the mixture on drum sticks.

Chiken

Posted by mk in Chiken

Chicken Drumsticks Frying Pan Recipe

Chickpeas and Spinach Vada Recipe

Chickpeas and Spinach Vada Recipe

Ingredients:

• Boiled Kabuli Chana (Chickpeas) : 
• 2 cups
• Chopped Spinach Leaves: 1 Bunch
• Jalapeno: 4 -5
• Cumin Powder: 1 Teaspoon
• Garlic Cloves: 4 – 5
• Red Chili Powder: ½ Teaspoon
• Chopped Green Chilies: 2
• Gram Flour: 1 Tablespoon
• Salt: According to Taste
• Cooking oil: As required

Directions:

• Mix the boiled chickpeas, jalapeno, cumin powder, garlic cloves, salt and red chili powder together and transfer the mixture to a blender. Blend the ingredients into a coarse paste.
• Transfer the paste to a bowl. Add spinach and gram flour.
• Heat oil for deep frying.
• Divide the prepared chickpea and spinach mixture into eight equal portions and make flat balls/Vadas.
• Fry the balls until they turn crispy and brownish. Serve at tea time.

Chiken

Posted by mk in Chiken

Chickpeas and Spinach Vada Recipe

Chicken Capsicum Karahi

Chicken Capsicum Karahi

Ingredients:

Chicken: ½ kg
Fresh Tomatoes: 3
Onion: 1
Yogurt: 250 grams
Green Capsicums: 2
Red Capsicum: 1
Crushed Coriander Seeds: 1 Tablespoon
Cumin Powder: 1 Teaspoon
Cumin Seeds: 1 Teaspoon
Salt: According to Taste
Red Chili Powder: ½ Teaspoon
Turmeric Powder: ¼ Teaspoon
Garam Masala: ½ Teaspoon
Green Chilies: 4 (Heads)
Ginger Paste: 2 Teaspoons
Garlic Paste: 2 Teaspoons
Coriander Leaves: 1/4th Bunch
Cooking Oil: As Required

Directions:

• Heat up oil in a cooking pan.
• Add chopped up onion and sauté. When it starts turning brown, add cumin seeds and crushed coriander seeds. Stir and cook for 1 min. Add garlic paste and stir again. After one minute, add the chicken and cook on high flame for 1-2 minutes.
• Add yogurt, salt, red chilies, cumin powder and turmeric powder. Add coarsely chopped tomatoes as well. Mix these ingredients and turn the flame to medium.
• Make a slit in the green chilies and add them to the pan along with the ginger paste.
• When the gravy has thickened, add one cup water. Bring to a boil and turn down the flame. Close the pan and cook from fifteen to twenty minutes or till the chicken becomes tender. In case, there is excess water, evaporate it by opening the lid and cooking on high flame.
• Chop both the green and red capsicum into medium sized cubes and add them to the Karahi at this point. Sprinkle Garam Masala as well. Close the lid and cook on low flame for five minutes to let the flavor and aroma of capsicum spread in the gravy and chicken.
• Pour in a serving dish and garnish with chopped coriander leaves

Chiken

Posted by mk in Chiken

Chicken Capsicum Karahi

Chicken Pepper Fry

Chicken Pepper Fry

Source seriouseats.com

Ingredients

• 1 pound chicken breast or thigh, skinned, legs divided into thighs and drumsticks, breasts split in half
• 1 tablespoon juice from about 1 lime
• Kosher salt
• 1 teaspoon ground black pepper
• 1 1/2 tablespoons grated ginger, divided
• 2 tablespoons grated garlic, divided
• 1 tablespoon whole black peppercorns (or less to taste)
• 2 tablespoons coconut, vegetable, or canola oil
• 1 medium onion sliced thinly (about 1 cup)
• 2 small green chillis slit lengthwise
• 1 teaspoon ground fennel
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 10 curry leaves
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 large tomato split in half lengthwise
• 1/2 cup water

Procedures

1. Combine chicken, lime juice, 1/2 teaspoon kosher salt, ground black pepper, 1 tablespoon ginger, and 1 tablespoon garlic in a large bowl and toss to coat. Transfer to a plastic bag, refrigerate, and let marinate for at least 30 minutes and up to overnight.
2. Grind the whole peppercorns in the mortar and pestle until roughly ground. Heat oil in a heavy-bottomed saucepan over medium heat until shimmering. Add onion, remaining 1/2 tablespoon ginger, remaining tablespoon garlic, and chillis and cook, stirring, until fragrant, taking care not to brown the onions, about 5 minutes total. Reduce heat to low. Add fennel powder, cumin powder, turmeric, and curry leaves. Stir vigorously until fragrant, about 2 minutes. Increase heat to medium. Add soy sauce, sugar, tomatoes and the marinated chicken. Fry the chicken in this flavoured oil until browned, about 10 minutes, scraping the bottom of the pan if anything sticks.
3. Add water and cover. Allow the dish to cook for 10 minutes covered, Then remove the lid, increase heat to high and stir around till water has dried up totally, about 5 minutes. Season to taste with salt. Serve hot with rotis, dosas or with bread.

Chiken

Posted by mk in Chiken

Chicken Pepper Fry