Chicken receipe

[jassheela]

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4
•   1 lb boneless chicken breast (I like to leave the skin on); divided into 2-in pieces
•   2 tbsp oil
•   2 tsp chana dal (lentils)
•   1 medium onion, chopped
•   15 oz of canned, diced tomatoes
•   2 whole dried red chilli peppers
•   1/2 tsp each of coriander seeds, cumin seeds, turmeric
•   1/8 cup grated coconut (ok to use frozen)
•   1 tbsp minced ginger (fresh)
•   4 cloves minced garlic
•   1/4 tsp cayenne pepper
•   1 cup warm water
•   salt to taste
•   cilantro as a garnish
Directions
1.   Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
2.   Remove from heat and grind the spices to a paste.
3.   Heat remaining oil in a dutch oven and saute onions until golden brown.
4.   Add spice paste and saute for 2 minutes.
5.   Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.
6.   Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro

[jassheela]

Prep time: 20 minutes
Cook time: 120 minutes
Servings: 8
•   1 whole chicken
•   1 12 ounce beer can, room temperature
•   2 cloves garlic, minced
•   2 fresh sprigs of rosemary
•   2 teaspoons olive oil
•   1 teaspoon dried thyme
•   1/2 teaspoon red pepper flakes, crushed
•   1 large lemon, squeezed
•   For the Rub:
•   1 teaspoon paprika
•   1 teaspoon salt
•   1 teaspoon fresh rosemary, finely chopped
•   1 teaspoon dried thyme
•   1/2 teaspoon fresh ground black pepper
•   1/2 teaspoon lemon zest
Directions
1.   Mix all the dry rub ingredients into a small bowl and set aside.
2.   Remove the giblets and the neck from chicken. Generously cover the chicken all over with the rub, including cavity.
3.   Open can of beer and remove half of it (6 ounces). Place minced garlic, rosemary, thyme, lemon juice, and pepper flakes inside it.
4.   Make sure to poke two more holes on the top of beer can.
5.   Carefully place the chicken on top of can, and make sure it can stay up.
6.   Preheat grill to about medium heat. Place the chicken on the beer can on top of the grill.
7.   Grill over indirect medium heat for about 1 1/2 to 2 hours, and until inside temperature of thigh is 180 degrees.
8.   Remove the chicken from the grill when finished cooking, but set it aside for it to cool. Leave the chicken sitting on the beer can.
9.   After about 15 minutes, you are ready to start carving your bird!

[jassheela]

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 4-6

•   6 Chicken breast halves, boned and flattened (with or without skin)
•   Sauce:
•   10 cloves garlic - peeled
•   1 bunch flat leaf parsley (stems removed)
•   3/4 cup olive oil
•   1/4 cup white balsamic or white wine vinegar
•   1/4 cup chicken broth
•   3/4 tsp dried oregano
•   3/4 tsp dried basil
•   1/4 tsp red pepper flakes (none if for kids)
•   Salt and ground pepper to taste
•   Marinade
•   3 Tablespoons Chimichurri sauce
•   2 Tablespoons olive oil
Directions
1.   Sauce: In a food processor or strong blender, puree the garlic. Add the parsley and finely chop. Add the oil, vinegar, water or broth, and seasonings. Process until blended. Taste and adjust the seasoning if needed. Should be flavorful and spicy, and should taste good as is.
2.   In a small bowl, combine marinade ingredients and stir. Put chicken breasts in a zip lock bag and pour in marinade. Turn until coated evenly. Refrigerate for 30 min to 4 hours.
3.   Preheat grill to medium. Grill the chicken for 8-10 on one side and 6-8 minutes on the other.
4.   Place on a platter and serve the remaining sauce on the side.
5.   Goes well with greens (broccoli rabe, kale, mustard greens, etc.) mashed potatoes, or rice.

[jassheela]

Prep time: 20 minutes
Cook time: 35 minutes
Servings: 4

•   1 onion, chopped
•   1 red pepper, chopped
•   1 garlic clove, minced
•   4 cooked small chicken breasts, shredded using 2 forks to pull chicken into long shreds
•   1 cup (250 ml) salsa, divided
•   125 g (1/2 of 250 g pkg) Light cream cheese spread, cubed
•   1 tbsp (15 ml) chopped cilantro
•   1 tsp ground cumin
•   1/2 cup (125 ml) Kraft Tex Mex cheese, shredded, divided
•   8 flour tortillas (6 inches)
Directions
1.   Preheat oven to 350 degrees F. (180 C)
2.   Heat large skillet sprayed with cooking spray on medium heat.
3.   Add onions, peppers and garlic; cook and sitr 2 minutes.
4.   Add chicken, 1/4 cup (50 ml) of the salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally.
5.   Add 1/4 cup (50 ml) of the shredded cheese; mix well.
6.   Spoon about 1/3 cup (75 ml) of the chicken mixture onto each tortilla; roll up. Place, seam side down in a 13 X 9 inch baking dish sprayed with cooking spray; top with remaining 3/4 cup (175 ml) of salsa and remaining 1/4 cup (50 ml) shredded cheese.
7.   Bake 15 to 20 minutes or until heated through.
8.   Makes 4 servings, 2 enchiladas each.
9.   For a spicier flavour, add 1 can (127 ml) chopped green chilies, drained to the chicken misture and prepare as directed.

[jassheela]

2 envelopes tomato soup mix, preferably Lipton cup-o-soup brand (each envelope is about 1 oz each or roughly 1/4 cup)
2 envelopes Italian dressing mix (one envelope is about 3/4 oz.)
1 tablespoon paprika
2 teaspoons dried chervil (optional, but makes a huge difference in taste)
1 teaspoon seasoned salt
1 teaspoon instant chicken bouillon powder
1 teaspoon dried parsley
1 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon pepper
3 cups pancake mix, preferably Bisquick brand (self-rising flour can be substituted, but won't taste as good)
Enough buttermilk to soak the chicken
Directions
Blend all of the Kentucky Fried Chicken ingredients for the coating in a blender.
The fried chicken coating is enough for a whole chicken, cut up. Soak the chicken pieces in buttermilk for at least one hour in the refrigerator. Remove chicken from buttermilk and roll in the chicken coating mixture above. Let chicken sit at room temperature while waiting for the oil to get hot.
Deep fry if possible for the most authentic copy of the original Kentucky Fried Chicken recipe. If that is not possible, use a cast iron skillet. Do not crowd the chicken when placing into the skillet. Use lard or shortening if you really want that original Kentucky Fried Chicken taste. If you're making this chicken recipe, chances are you weren't looking for low-fat, healthy recipes.
Brown the chicken in the skillet on high heat. Then turn down the heat and cover the pan. Cook until the fried chicken is done, about 30 minutes. During the last 5 or 10 minutes, uncover the pan and turn up the heat. This will crisp up the fried chicken. Be careful not to burn the chicken during this last step.
Remove the fried chicken and drain on paper towels. Serve while still hot.