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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken & butternut pie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken & butternut pie.

Taste the Mediterranean in this warming, no pastry pie from Silvana Franco

Easy
Serves 6
Prep 30 - 45 mins
Cook 50 - 1 hr
Freezable

Ingredients

3 tbsp olive oil
large skinless chicken thigh fillets, quartered
130g packet cubed pancetta
large butternut squash (about 900g/2lb), peeled, seeded and cut into 2.5cm/1in cubes
large onion , thinly sliced
garlic clove , thinly sliced
1 tsp dried marjoram
200ml Italian red wine (see Goes well with...)
level tsp plain flour
2 x 400g cans Italian plum tomatoes
2 tbsp 2 tbsp redcurrants or cranberry jelly
loaf garlic and herb or plain ciabatta
3 tbsp freshly grated parmesan

Method

Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.

Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)

Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

Nutrition per serving

491 kcalories, protein 41g, carbohydrate 42g, fat 16 g, saturated fat 5g, fibre 4g, sugar 2g, salt 2.17 g

Recipe from Good Food magazine, November 2002. 
Recipe by Silvana Franco 

 More Chicken Recipes:            

Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents Dining out? Restaurant Dos & Don’ts.

 
Is it rude to tweet about a luscious treacle tart at dinner? Or take a phone call when your starter is being served?

It’s an issue that has London divided in a Zagat London Restaurants survey released Wednesday that asked respondents to weigh on the issue.

According to the 5,500 diners answering the survey, 53 percent said it’s “rude and inappropriate” to text, tweet or talk on the phone while dining at the table.

A trans-Atlantic comparison reveals that the Brits — who have a historic reputation as the exemplification of etiquette and manners — are more forgiving than their American counterparts.

In Los Angeles, for example, more than half of Zagat readers — 67 percent — said it was rude to text and dine, while 64 percent of New Yorkers shared the same opinion.

Meanwhile, preserving your Michelin meal or epic triple-decker sandwich on camera was considered acceptable by the majority of diners, with 74 percent of Londoners saying it was “ok.”

Source: AFPrelaxnews – Zagat.com

 
Similar posts:

Arabic & Middle Eastern Food Restaurants - Lebanon

Lebanese Restaurants In Dubai - United Arab Emirates

Luxury Restaurants in Dubai

Moroccan Reastaurants in Chicago: Alhamra Palace

Moroccan Reastaurants in Chicago: Andalous

Restaurants in Cairo, Egypt

 
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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel in Pita with Yogurt Sauce recipe. Enjoy our quick and easy  recipes and learn how to make Falafel in Pita with Yogurt Sauce. 

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 4 servings

Level: Easy

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

More Falafel Recipes:

Falafel with Tahini Sauce
Falafel Recipe from Scratch
Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel Sauce
Falafel & hummus on pita bread
 
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian chicken with ham, basil & beans Recipe. Enjoy our collection of quick & easy recipes and learn how to make Italian chicken with ham, basil & beans.

A great recipe for the end of the summer, using sweet roasted tomatoes and garlic. Serve with the best crusty bread you can get you hands on

Easy
Serves 4
Prep 10 mins
Cook 1 hr 15 mins
Freezable

Ingredients

8 skinless chicken thighs , bone in
8 slices prosciutto or other dry-cured ham
2 tbsp olive oil
2 whole heads garlic
800g tomatoes (a mix of smaller yellow and red tomatoes looks good)
175ml dry white wine
400g can cannellini beans or other white beans, rinsed and drained
large bunch basil

Method

Season the chicken thighs all over with salt and freshly ground black pepper. Pinch off 8 sprigs from the basil (about 3 leaves each per sprig) and lay one on top of each chicken thigh. Wrap each thigh in a piece of ham, with the ends tucked underneath.

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large roasting tin over two of the burners on the hob. Add the chicken and fry for about 4 mins or until the ham is just crisped and the chicken is lightly golden. Turn and repeat.

Meanwhile, cut the garlic bulbs in half around the middle and halve the tomatoes if small, quarter them if they're big. Pick the leaves from the rest of the basil. Once the chicken has browned on both sides, add all of the tomatoes, half of the basil and the wine. Season then cover with foil and leave to cook slowly in the oven for 40 mins.

Take out of the oven and turn the heat up to 220C/fan 200C/gas 7. Remove the foil from the pan and stir the beans into the tomatoey juices. Return to the oven, uncovered, for 30 mins until the tomatoes, chicken and garlic are starting to crisp around the edges and the chicken is very tender. Just before serving, tear the remaining basil roughly then stir through or scatter over the pan.

Try

Wine

The quality of the wine makes all the difference in this recipe, so only use one you'd be happy to drink.

Nutrition Per serving

455 kcalories, protein 55g, carbohydrate 22g, fat 16 g, saturated fat 4g, fibre 6g, sugar 10g, salt 1.79 g

Recipe from Good Food magazine, October 2007. 

More Chicken Recipes:            

Creamy masala chicken
West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) presents Zagat’s Picks for the Top Restaurants in London.

 
The most popular restaurant in London as chosen by Zagat readers is a grandiose café-restaurant with towering pillars and sweeping archways that was formerly a car showroom and now serves high tea and coq au vin.

The 2012 London Restaurants Survey includes the ratings and reviews of 1,187 restaurants in Greater London as voted on by 5,497 local diners.

Of the 1,397 reviews posted for The Wolseley, 84 percent of diners said they liked their experience, making the west-end eatery the most popular among Zagat readers according to the latest survey released Wednesday.

The new rating bumped the previous winner, Gordon Ramsay on Royal Hospital Road, to second spot.

At The Wolseley, guests dine in a bistro atmosphere in the style of old Europe, where waiters stroll by with patisserie trolleys laden with croissants and Danish pastries and lunch and dinner menus are a mix of traditional British fare, as well as French, German and Italian classics.

Dishes like shepherd’s pie, roast beef with Yorkshire pudding, osso bucco, steak frites, duck confit, and Wiener Schnitzel have much of Western Europe gastronomically covered.


Many of the reader reviews were equally impressed with the energy in the restaurant and the food that was presented to them.

“A celebration from the first step into the restaurant. You are swept up by the energy of the entire experience,” wrote one Zagat reader.

“Food is creative and even ordinary sounding menu items arrive beautifully prepared as though you’ve never eaten them before. The room is upscale and fun without being overbeing. Service is generally excellent but can be haughty.”

Afternoon tea is another popular feature. For £21 diners get assorted finger sandwiches, scones with homemade jam and clotted cream, cakes and pastries and choice of teas.

Meanwhile, last month The Good Food Guide crowned Heston Blumenthal’s The Fat Duck the top restaurant in the UK.

The full survey is available now in bookstores for $15.95, online at Zagat.com or by downloading one of their mobile apps.


Similar posts:

Dining out? Restaurant Dos & Don’ts
Arabic & Middle Eastern Food Restaurants - Lebanon
Lebanese Restaurants In Dubai - United Arab Emirates
Luxury Restaurants in Dubai
Moroccan Reastaurants in Chicago: Alhamra Palace
Moroccan Reastaurants in Chicago: Andalous  

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy masala chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy masala chicken.

A mild chicken curry with oodles of flavour

Easy
Serves 4
Ready in 35-40 minutes
Freezable

Ingredients

4 boneless, skinless chicken breasts , cubed
3cm piece fresh root ginger , peeled and chopped
2 garlic clove , chopped
1 tsp mild chilli powder
2 tbsp fresh coriander , chopped
juice of 1 lime
2 tbsp vegetable oil
1 onion
1 red chilli
1 tsp ground turmeric
284ml carton double cream
juice of ½ lemon
basmati rice and naan bread, to serve

Method

Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.

Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.

Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

Nutrition per serving:

541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g

Recipe from Good Food magazine, May 2004.  

More Chicken Recipes:            

West Indian chicken curry
Chicken tikka kebabs with Indian salad
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup

Save and Share Creamy masala chicken recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Platter recipe. Enjoy our quick and easy  recipes and learn how to make Middle Eastern Platter.

Prep Time 20 minutes
Total Time 20 minutes
Yield Serves 4

Ingredients

3 tablespoons freshly squeezed lemon juice (from 1 or 2 lemons)
2 tablespoons olive oil
4 plum tomatoes, seeded and diced
1 English cucumber (about 1 pound), seeded and diced
1 cup coarsely chopped fresh parsley
1 small red onion, diced
Coarse salt and ground pepper
1 container (8 ounces) store-bought hummus
1/2 teaspoon paprika
8 ounces feta cheese
1 cup black olives, such as kalamata, pitted
4 pita breads (6-inch)

Directions

Prep: In a small container, combine lemon juice and 1 tablespoon olive oil. In a medium container, combine tomatoes, cucumber, and parsley; place onion in a separate plastic bag.

Serve: Add onion and dressing to vegetables. Season with salt and pepper, and toss to combine. Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.

From Everyday Food, June 2006 

More Arabic Food Recipes: 

Harissa lamb & houmous flatbreads
Falafel & halloumi stacks
Spring green fattoush
Lamb couscous burgers with hummus and couscous tabouli
Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma

Save and share Middle Eastern Platter Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try West Indian chicken curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make West Indian chicken curry.

This punchy dish is under 500 calories, but you won't notice you're being healthy

Easy
Serves 4
Prep 10 mins
Cook 20 mins

Ingredients

1 large onion , chopped
2 garlic cloves , chopped
2 tbsp curry powder
1 large sweet potato , peeled and cut into small chunks
4 skinless boneless chicken breast fillets , cut into chunks
400g tin coconut milk
100g whole cherry tomatoes
fresh coriander , to serve

Method

Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder. Cook for another minute, then add the potatoes and chicken.

Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.

Serve sprinkled with fresh coriander.

Nutrition per serving:

417 kcalories, protein 37.6g, carbohydrate 25.6g, fat 19 g, saturated fat 14.5g, fibre 4.6g, salt 0.67 g

Recipe from olive magazine, June 2010. 

More Chicken Recipes:            

Chicken tikka kebabs with Indian salad 
Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken

Save and Share West Indian chicken curry recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken tikka kebabs with Indian salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken tikka kebabs with Indian salad. 

Low-fat version of the classic dish

Easy
Serves 4
Cook 1 hr
Including 30 minutes to marinate
Low-fat

Ingredients

150ml pot low fat natural yogurt
2 tbsp tikka masala paste (we used Patak's)
700g skinless, boneless chicken breasts , cut into chunks
½ cucumber , chopped
large tomato , chopped
1 green chilli , seeded and finely chopped
1 small onion , finely sliced
4 tbsp roughly chopped fresh coriander
8 soft flour tortillas wraps or chapatis

Method

Mix the yogurt with the curry paste in a large bowl. Add the chicken, season, then stir really well. Cover and leave for 30 minutes at room temperature to give the spices time to flavour the chicken (or make ahead and chill for several hours or overnight).

Make the salad before you start to cook the kebabs. Simply mix together the cucumber, tomatoes, chilli, onion and coriander. Season lightly, then cover until you're ready to serve with the meal.

Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently. At the same time, warm the tortillas or chapatis on one side of the barbecue, wrapping them in foil. Serve two kebabs per person, with two tortillas or chapatis and plenty of salad.

Nutrition per serving:

559 kcalories, protein 54g, carbohydrate 79g, fat 5.3 g, saturated fat 1g, fibre 3.9g, salt 1.53 g

Recipe from Good Food magazine, June 2003. 

More Chicken Recipes:           

Indian spice box chicken
Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken
Chicken and ginger broth

Save and Share Chicken tikka kebabs with Indian salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spice box chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spice box chicken. 

Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Easy
Serves 4
Prep 25 - 30 mins
Cook 1 hr 5 mins - 1 hr 10 mins

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

Make the Chilli-ginger garnish (see right), before you start the chicken.
 
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.
 
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.
 
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.
 
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.
 
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.
 
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).

Try
Getting ahead

If you have time, make this dish a few hours before you need it (or even the day before), to give those tart, tangy chillies a chance to mingle with the toasted spice flavours.

Nutrition Per serving:

706 kcalories, protein 50g, carbohydrate 8g, fat 53 g, saturated fat 17g, fibre 1g, salt 0.67 g

Recipe from Good Food magazine, November 2002.


More Chicken Recipes:           

Honey mustard chicken pot with parsnips
Chicken bhuna
Chicken with mushroom soup
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets

Save and Share Indian spice box chicken recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try 30-minute roast chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make 30-minute roast chicken.

Who says you don't have time for a roast on a Tuesday night? This chicken will be on your table in half an hour.

Ingredients (serves 4)

20g (1 tbs) unsalted butter
20ml (1 tbs) olive oil
4 large chicken pieces on the bone (preferably Maryland)
2 large desiree or pontiac potatoes, peeled, cut into 2cm pieces
4 garlic cloves, peeled
6 eschallots (shallots)
1 lemon, halved
3 tbs chopped fresh tarragon
250ml (1 cup) dry white wine
250ml (1 cup) chicken stock
2 tbs Dijon mustard

Method

Preheat the oven to 220°C.

Place butter and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden. Transfer to a medium baking dish (it is important that the pan is big enough so that there is plenty of room).

Add potatoes to the frying pan and cook until light golden. (They don't need to be cooked through yet.) Arrange them around the chicken with the garlic and eschallots. Squeeze lemon over the chicken and season. Sprinkle over half the tarragon and roast in the oven for 30 minutes. Transfer the chicken and vegetables to a serving platter.

Place the roasting pan on the stovetop over medium heat. Add the wine, stock and mustard and cook, stirring, for 3-4 minutes until reduced. Pour over the chicken and garnish with remaining tarragon. Serve with a green salad.

Source
delicious. - February 2003, Page 77
Recipe by Valli Little

More Chicken Recipes:            

Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken
West Indian chicken curry 

Save and Share 30-minute roast chicken recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken muhammara (Djej muhammara) recipe. Enjoy our quick and easy  recipes and learn how to make Chicken muhammara (Djej muhammara).

Ingredients

1 pound of chicken tender fillets or a chicken cut up in eight pieces
6 ounces of small boiling onions
1 pound of potatoes
1 cup of tomato juice
olive oil, as needed
1/2  cup of red pepper paste (optional)
1 Tablespoon of pomegranate molasses
1 teaspoon of mashed garlic
salt, pepper, seven-spice (optional), a dash of ground cinnamon

Method

Peel the potatoes, cut in chunks and store in a bowl filled with water. Boil some water and pour over the onions for two minutes; peel the onions and set aside.

Heat some olive oil and brown the onions on all sides; add the chicken and brown on both sides. Add the potatoes, garlic, tomato sauce, red pepper paste, pomegranate molasses, salt, pepper, cinnamon, seven-spice, and about one cup of water. Cover the dish and bring to a simmer; let simmer for 10 minutes.

Uncover the pan and let the sauce reduce for 15 minutes. Taste, adjust seasonings and serve. 

Source (Taste of Beirut) www.tasteofbeirut.com  

More Arabic Food Recipes:

Tzatziki, chicken and tabouli wraps
Chicken Stew with Beans
Easy lemon chicken tagine
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Lebanese Chicken and Potatoes

Save and share Chicken muhammara (Djej muhammara) recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey mustard chicken pot with parsnips Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey mustard chicken pot with parsnips. 

Ingredients

1 tbsp olive oil
8 bone-in chicken thighs , skin removed
2 onions , finely chopped
350g parsnips , cut into sticks
300ml vegetable stock
2 tbsp wholegrain mustard
2 tbsp clear honey
few thyme sprigs
flat-leaf parsley , to serve (optional)

Method

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

Try

Tip

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

Nutrition Per Serving:

326 kcalories, protein 39g, carbohydrate 23g, fat 10 g, saturated fat 2g, fibre 6g, sugar 15g, salt 0.82 g

Recipe from Good Food magazine, March 2009.

More Chicken Recipes:           

Chicken bhuna 
Chicken with mushroom soup 
Basil pesto chicken
Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake

Save and Share Honey mustard chicken pot with parsnips recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Red Rocker Margarita Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Red Rocker Margarita Chicken.

Total Time: 4 hr 30 min
Inactive 4 hr 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

    2 jalapenos, thinly sliced rounds
    3 tablespoons fresh cilantro leaves
    4 tablespoons tequila (recommended: Cabo Wabo Reposado)
    1 tablespoon garlic, minced
    1 teaspoon red chili flakes
    1 teaspoon ground cumin
    1 tablespoon dried oregano
    2 limes, juiced
    2 teaspoons salt, divided
    4 boneless skinless chicken breasts
    2 red bell peppers, roasted, skinned, seeded, julienne
    1 cup all-purpose flour
    1 teaspoon granulated garlic
    2 cups canola oil
    4 Kaiser rolls
    4 tablespoons mayonnaise
    1/4 green cabbage, thinly sliced
    1/4 red onion, thinly sliced
    4 ounces provolone cheese, sliced

Directions

In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.

Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

Heat the canola oil to 350 degrees F.

Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.

Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.

Recipe courtesy Guy Fieri
Show: Guy's Big Bite Episode: Chase the Worm 

More Chicken Recipes:            

30-minute roast chicken 
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie
Italian chicken with ham, basil & beans
Creamy masala chicken

Save and Share Red Rocker Margarita Chicken recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with mushroom soup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with mushroom soup. 

This one-pot wonder is a nourishing way to end the day.

Ingredients

6 cups chicken stock
2 tablespoons sherry
200g sliced button mushrooms
2 single chicken breast fillets, trimmed and thinly sliced
salt and cracked black pepper
2 tablespoons chopped flat-leaf parsley

Method

Place chicken stock and sherry in a large saucepan over medium-high heat. Simmer for 5 minutes, then add mushrooms and cook for another 3 minutes. Add chicken and cook for 3 minutes or until cooked through. Season with salt and pepper and stir in parsley. Serve immediately.

Source
Taste.com.au - March 2009, Page 6
Recipe by Kate Murdoch  

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Basil pesto chicken
Chicken and ginger broth
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Barbecued chicken

Save and Share Chicken with mushroom soup recipe

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A lighter version of this takeaway favourite, a tomato base and lean skinless chicken breast make the curry lower in fat

Ingredients

sunflower oil
2 medium onions , halved and finely sliced
4 garlic cloves , finely chopped
25g ginger , peeled and finely chopped
2 green chillies , finely chopped (take out the seeds if you like)
2 heaped tsp cardamom pods , seeds crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp fennel seeds
juice of ½ lemon
4 skinless chicken breasts , cut into pieces
400g tin chopped tomatoes

Method

Heat 1 tbsp oil in large non-stick frying pan and cook the onion until soft and lightly coloured. Add the garlic, ginger and chilli and cook for 2 minutes more. Sprinkle the spices over and fry for a minute.
Stir in the lemon juice and chicken and cook for 2 minutes. Pour the tomatoes into the pan, add 150ml water, a pinch of salt and sugar and bring to a simmer. Cook for 15 minutes, stirring occasionally. Serve with steamed basmati rice.

Nutrition Per Serving

240 kcalories, protein 36.9g, carbohydrate 11g, fat 5.6 g, saturated fat 0.9g, fibre 1.9g, salt 0.36 g

Recipe from olive magazine, September 2011. 

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Chicken with mushroom soup 
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Chicken and ginger broth  Chilli and lime chicken fillets  Chicken, butternut squash & pear bake
Chicken laksa

Save and Share Chicken bhuna recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Balsamic Chicken Drumettes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Balsamic Chicken Drumettes.

Total Time: 2 hr 45 min
Prep 10 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

    1/2 cup balsamic vinegar
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    5 sprigs of rosemary
    5 garlic cloves, halved
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Potluck Party

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Red Rocker Margarita Chicken
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Save and Share Balsamic Chicken Drumettes recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes Recipe. Enjoy our collection of quick & easy recipes and learn how to make French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes.

Total Time: 2 hr 30 min
Prep 20 min
Inactive 10 min
Cook 2 hr 0 min

Yield: 4 servings
Level: Easy

Ingredients

1 (4-pound) whole chicken
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 rib celery and green tops, chopped
1 small carrot, peeled and chopped
1 head garlic, cloves peeled and sliced
2 small sprigs fresh rosemary
1 large fresh bay leaf
2 pounds starchy potatoes, peeled and chunked
1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced
1 cup milk or chicken stock, warmed
10 to 12 ounces ripe Camembert or 1 small individual wheel
Freshly grated nutmeg
1 1/4 to 1 1/2 pounds green beans, trimmed
1 tablespoon butter
1/3 bottle dry white wine (about 1 cup)
Juice of 1 lemon

Directions

Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper.

Preheat the oven to 275 degrees F.

Heat a large Dutch oven over medium to medium-high heat.

Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity.

Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird.

About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm.

Place the chicken on a carving board and cover with foil.

In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter.

Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish.

Carve the chicken and serve with pan juices, potatoes, and beans.

Cook's Note: Leftover chicken makes for a delicious addition to any salad, or serve as sandwiches with sliced pears, lemon-dressed watercress, Cheddar cheese, and chutney

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (I Offer You the World)

More Chicken Recipes: 

 Balsamic Chicken Drumettes
Red Rocker Margarita Chicken
30-minute roast chicken
Italian rice with chicken
Italian-style chicken burger & chips
Italian chicken & butternut pie

Save and Share French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try John McCain Chicken Queso Burger Recipe. Enjoy our collection of quick & easy recipes and learn how to make John McCain Chicken Queso Burger.

Total Time: 1 hr 33 min
Prep 15 min
Inactive 1 hr 0 min
Cook 18 min

Yield: 6 burgers
Level: Easy

Ingredients

1 lemon
1 lime
1 orange
1/2 teaspoon chili powder
1/2 teaspoon adobo all-purpose seasoning
1 tablespoon extra-virgin olive oil
6 6-ounce skinless, boneless chicken breasts
3/4 cup fresh tomato salsa, plus more for serving
6 slices pepper jack cheese (about 8 ounces)
6 challah rolls or other soft rolls, halved
1 Hass avocado, sliced

Directions

Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.

Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.

Recipe courtesy the M Street Bar & Grill, Washington, DC. for Food Network Magazine

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Save and Share John McCain Chicken Queso Burger Recipe