Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Ingredients:

2 chicken thighs
1 medium orange
5 medium potatoes, cubed

For the marinade:

1 tsp of dried oregano
1 tsp of paprika
2 tbspn of lemon juice
2 garlic cloves, minced
2 tspn of orange juice
1 tbspn of olive oil
salt and pepper to taste

Preparation:
1. In a ziploc bag, place chicken thighs and all ingredients of the marinade and mush it around until chicken is coated with the marinade. Set aside for an hour.
2. Place cubed potatoes in a baking pan and drizzle some olive oil to coat while sprinkling salt and pepper. Toss lightly.
3. Preheat oven to 350 degrees. Place chicken on top of cubed potatoes and drizzle remaining marinade over over chicken and potatoes.
4. Slice two rounds of the orange and cut each in half. Place on top of the chicken.
4. Bake for 45 minutes to 1 hour or until chicken is cooked through and potatoes are tender. Serve warm.

Lemon and Orange Garlic Chicken

Added on 5:39 PM

Ingredients:
(For 6 servings)

750g chicken mince
1 onion, coarsely grated
1 egg, lightly beaten
1 cup (70g) fresh white breadcrumbs
1 long green chilli, seeds removed, finely chopped
1 tsp garam masala
2 tbs chopped coriander leaves, plus extra to garnish
1 tbs freshly grated ginger
1 tbs olive oil
3 tbs korma curry paste
400g can chopped tomatoes
200ml canned coconut milk
200ml chicken stock
2 tsp brown sugar
1 tbs lemon juice
Naan bread, to serve

Preparation:

1. Preheat the oven to 200°C. Line a baking tray with baking paper.

2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.

3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.

4. Serve kofta with pilau rice garnished with extra coriander and naan bread.

Chicken kofta

Added on 3:15 PM

Ingredients:

(for 8 servings)


1 tablespoon olive oil
⅓ cup finely chopped yellow onion
1½ cups Israeli couscous
2 cups chicken stock or top-quality chicken broth, or more if needed
1 cup frozen petite peas
3 tablespoons finely chopped fresh mint
1 tablespoon finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper

 Preparation:


1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook for 2 to 3 minutes longer, until evenly coated with oil and lightly toasty in aroma. Add the stock and bring to a boil. Cover, decrease the heat to low, and simmer for 12 to 14 minutes, until tender.
2. Stir the peas, mint, lemon zest, lemon juice, parsley, and extra-virgin olive oil into the couscous, then season to taste with salt and pepper. Cook the couscous, stirring, over medium-low heat until the mint and lemon are aromatic, 2 to 3 minutes longer. The couscous should be tender and the mixture fluffy, not soupy. If it is too dry, add a few tablespoons more stock or water.
Do-Ahead Tips: The couscous continues to absorb liquid after cooking, so will be at its best made not more than an hour in advance. You may need to add a little more stock or water to keep it from clumping together. Reheat gently over low heat before serving.

Lemon Israeli Couscous

Added on 6:34 PM

Ingredients:

  • 1 (3 1/2-pound) chicken, cut into 8 parts
  • 1 cup full-fat plain yogurt
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/4 cup corn oil
  • 1 medium onion, grated
  • 2 cups chicken stock or canned low-salt chicken broth
  • 2 cloves garlic, peeled and crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation:

In large pot, combine chicken parts and enough water to cover by two inches. Cover, set over high heat, and bring to boil. Lower heat and simmer 20 minutes. Using tongs, transfer chicken to cutting board. When cool enough to handle, remove skin and bones and cut meat into small pieces. Refrigerate until ready to use.
In medium bowl, whisk together yogurt and flour. Whisk in milk. Strain through sieve lined with cheesecloth into large bowl. Cover and set aside at room temperature 1 hour.
In medium skillet over moderately low heat, heat oil. Add onion and sauté until golden yellow, about 10 minutes. Remove from heat and set aside, reserving cooking oil as well as onions.
In large saucepan over high heat, bring stock to boil. Add garlic, salt, and pepper, and boil, uncovered, 5 minutes. Lower heat to moderately low and stir in yogurt mixture. Simmer, whisking constantly, until sauce thickens, about 5 minutes. Stir in chicken and 1 tablespoon onions and simmer until just heated through, about 5 minutes.
To serve, pour into deep serving dish and sprinkle with remaining onions and cooking oil.

Chicken Kishk

Added on 6:08 PM

Ingredients:

One 6 pound chicken (organic chicken preferred)
1/4 cup melted butter
2 Tablespoons lemon juice
2 teaspoons oregano*
salt and pepper to taste
garlic powder to taste
5 medium potatoes, cut into wedges
1 cup organic chicken broth or stock

Preparation:

Remove giblets from cavity and save for another use.
Rinse chicken thoroughly and pat dry.
Place chicken on a rack in a 9 x 13 pan.
Sprinkle with salt, pepper and garlic powder to taste.
Sprinkle with 1 teaspoon oregano.
Place potatoes in the pan.
Pour the melted butter and lemon juice over the chicken.
Sprinkle potatoes with salt, pepper, garlic powder, and remaining teaspoon of oregano.
Pour chicken broth in to the pan.
Bake at 350 degrees F for 2 to 2 1/2 hours or until browned and the juices run clear.

Greek Roasted Chicken With Potatoes

Added on 10:53 PM

Ingredients:
  • One whole chicken, about 1 kg (2 pounds), must be cleaned first or purchase at a supermarket
  • Three onions, sliced
  • 1 cup of olive oil
  • One cup of rice
  • Salt and pepper
Preparation:

Put the chicken to boil, and after starting to boil, add the olive oil and the onions. Leave to boil for about an hour, by which time the chicken should be coming apart. Remove the froth periodically with a spoon. Remove the chicken and add the rice. While the soup is boiling, remove all the chicken bones and re-add to the soup. Add salt and pepper. Serve when rice is ready, about 10 minutes.

Chicken soup

Added on 5:18 PM


Ingredients:

• 5 tbsp Butter
• Ύ tsp Cumin Seed
• 1 Onion (chopped)
• 1 tbsp Tomato Paste
• 3 medium Tomatoes
• 4 cups Chicken Broth
• 1 cup dried Red Lentils
• 1/3 cup course Bulgur
• 4 cups Water
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp dried Mint
• ½ tsp Paprika

Preparation:

•Place a stockpot on medium flame and melt 2 tbsp butter.
•Add cumin, garlic and onion. Sautι and cook till the onion turn soft.
•Blanch the tomatoes and peel them.
•Chop the tomatoes.
•Increase the heat to high and add tomato paste. Stir and cook for 3 minutes till the paste has turned dark.
•Add tomatoes, chicken broth, red lentils, bulgur flour and 4 cups of water. Stir and boil the soup.
•Reduce the flame to low and simmer for 45 minutes.
•Add salt and pepper.g
•Place a small saucepan on heat and melt the remaining 3 tbsp of butter.
•Remove from heat and add in mint and paprika.
•Ladle soup into soup bowls and drizzle the heated butter.
•Serve hot.

Red Lentil And Bulgur Soup Recipe

Added on 12:33 PM

  Ingredients:

      Enough for about 5 people.

  • 1 package of couscous. About 1 kg (2 lbs or so…)
  • 1 chicken cut into 8 pieces. Or 8-10 pieces of your favorite chicken part.
  • 1 medium/large onion chopped
  • 1 cup canned chickpeas
  • 5 carrots chopped rough
  • 5 zucchinis cut into a few big pieces
  • 4 celery stalks cut into big pieces
  • 1/2 kg (about 1 lbs) pumpkin. Peel and cut into aprox. 10 equal cubes.
  • 2-3 minced garlic cloves
  • 1/3 cup olive oil
  • 1/2 tbsp salt, ½ tbsp black pepper, ½ tbsp paprika & a 1/3 tbsp cinnamon

 Preparation:

To prepare the ‘soup’ for the couscous:
  1. Heat the oil in a large pot.
  2. Lightly fry the chopped onion, and then add the chicken.
  3. Cook on medium for about 10 minutes until the chicken pieces are slightly brown from all sides.
  4. Add all the vegetables and spices and cover with water while mixing.
  5. Bring to a boil.
  6. Cover the pot and simmer for about 45 minutes.
  7. To prepare the couscous grain - just follow the instructions on the package. I know it sounds idiotic, but this is a basic recipe. To prepare the couscous grain from scratch is a lot more work…
  8. Serve the couscous by piling the grains on a big plate and placing the cooked vegetables & chicken on top. Add as much of the soup liquid as you prefer.

Couscous

Added on 10:53 PM

Preparation time :
20 min. + 2 hrs. Marinating time | Serves 4-6 persons




This recipe of shish kebabs is from Mediterranean cuisine and can be served as iftar meal. In this recipe the kebabs are prepared n grill pan and then give smoky flavor with burning coal, you may also bbq these kebabs to enjoy perfect bbq flavor.

Ingredients:

500 gm chicken breast (cut into small cubes)
1 tbsp garlic paste
½ tsp ground white pepper
1 tsp mustard powder
3 tbsp mayonnaise
3 tbsp yogurt
2 tbsp tahini sauce
2 tbsp lemon juice
1 tsp dried oregano
Salt to taste
2 onion (cut into cubes and separate each layer)
2 capsicum (cut into cubes)
2 tomatoes (seeded and cut into cubes)

Preparation:

1. Marinate chicken pieces with the ingredients mentioned above and leave for 2-3 hrs.
2. After that insert chicken pieces and vegetables in skewers alternately.
3. Now grill the skewed chicken and veggies on griddle with little amount of oil until become light brown from every side. It would take 5-10 min.
4. When all the chicken have been grilled place them in a deep sauce pan, drop 1 tsp of oil onto the hot charcoal piece, then place it in the pan of skewers and cover the lid. Smoke starts to release form the coal and cover for 10-15 min until white smoke stop to release from the coal.
5. Serve the smoky shish kebabs with pita bread and hummus.

Shish Kebabs

Added on 8:59 PM

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