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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Phyllo with minced beef  Recipe. Enjoy Side Dish recipes and  learn how to make Phyllo with minced beef.  

Ingredients

3 Tbs olive oil
1 onion, finely chopped
2 Garlic cloves, chopped
1 Kilo minced (ground) beef
Salt and pepper
¼ Tsp ground all spice
½ Cup parmesan cheese, grated
Butter, melted for brushing
Phyllo
2 Eggs, beaten
1 Cup milk

Method

- Heat oil in a skillet over medium heat, add onion and garlic, stir until soften.
- Add minced beef, sauté for 10 minutes, season with salt, pepper and spices and stir frequently until well combined.
- Remove from heat, add cheese and stir. Set aside to cool.
- Preheat oven to 180°C.
- Butter a (9X11”) baking dish.
- Place about 3 sheets of phyllo pastry on the bottom of the dish, brush with butter (or spray). Repeat until having 4 layers of phyllo.
- Spread the beef mixture; add 4 dough of phyllo as previous.
- Repeat the same until having 3 layers of phyllo and beef.
- Trim edges of phyllo to fit the pan.
- Slice with a sharp knife to form squares or diamond shapes.
- Bake for 5 minutes; mix egg and milk, season and pour over the phyllo.
- Continue baking for 30 minutes or until golden.
- Serve with different sauces.

Chef Osama

More Arabic Food Recipes:

Baked Borek
Moroccan-spiced lamb triangles
Lebanese Olive Pizza
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles

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

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

More Chicken Recipes:

BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini
Chicken Pot Pie

Save and Share Carolina-Style Barbecue Chicken Recipe

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

Total Time: 13 hr 0 min
Prep 15 min
Inactive 12 hr 0 min
Cook 45 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Recipe courtesy the Neelys
Show: Down Home with the Neelys Episode: Hometown Favorites

More Chicken Recipes:

Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo
Chicken Tetrazzini

Save and Share Buttermilk Baked Chicken Recipe

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan vegetable nut roast Recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan vegetable nut roast.

Ingredients

10 shallots
1 butternut squash
2 red peppers
1 medium aubergine
3tbsp olive oil
1tsp ground coriander
1tsp paprika
tsp cinnamon
2 cloves garlic, crushed
5cm (2in) piece of ginger
400g (13oz) can chickpeas, drained
handful coriander, chopped
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
75g (3oz) butter, melted
1x 200g (7oz) packet filo pastry

Preparation

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the red pepper into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.
   
More Arabic Food Recipes:

Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous
Mutafaya

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

More Chicken Recipes:

Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

More Chicken Recipes:

Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo
Chicken-Zucchini Alfredo

Save and Share Crispy Baked 'Fried' Chicken Recipe

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

A vibrant and robust Catalan classic. I've adapted this dish from a recipe by food writer Coleman Andrews. I prefer cooking the eggplant over an open flame to give it a touch of smokiness and depth; it can be done in the oven as well. The chicken is first roasted in the oven and then the samfaina is added to the pan to combine flavours. 

Ingredients

Chicken

1 free range chicken, cut in 4 pieces
Salt and freshly ground pepper
1 tsp chilli flakes
100mL extra virgin olive oil
Juice of 1 lemon
Extra virgin olive oil to finish
1 tbsp chopped parsley

Samfaina

2 medium eggplants
2-3 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
2 anchovy fillets
2 medium zucchini, cut into 1.5cm dice
3 small capsicums
(2 red, 1 green), roasted, peeled and cut into strips
4 tomatoes, seeded and roughly chopped

Method

For chicken: Preheat oven to 200C.

Season chicken pieces with salt, pepper and chilli and drizzle with extra virgin olive oil. Roast for 1 hour or until golden brown.

For samfaina: While chicken is roasting, make the samfaina. Turn eggplants frequently over an open gas flame until charred all over. Try not to break the skin as you turn them. Remove to a plate to cool slightly. Half eggplants, scoop out the flesh and cut into strips, avoiding charred skin.

Heat the oil in a heavy-based pan and add the onion and garlic. Cook for a few minutes until softened and golden. Add the anchovies, zucchini and capsicum, season with salt and pepper and cook over a low heat for 10 minutes, then add the tomatoes and cook a further 5 mins. Add eggplant, remove from heat and season to taste.

When the chicken is done, remove from oven and add the samfaina to the roasting pan with the chicken and stir to combine all the juices and flavours. Return pan to oven to cook a further 5 mins.
To serve

Drizzle with lemon juice, extra virgin olive oil and finish with chopped parsley.

Serve hot or warm.

Serves 4-6.

Author: Bridgette Hafner Wednesday July 25, 2007 Spanish, 45 mins plus, Contemporary, Dinner

More Chicken Recipes:

Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast

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The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Slow-baked Moroccan lamb with broad beans Recipe. Enjoy the Arabic Cuisine and  learn how to make Slow-baked Moroccan lamb with broad beans.

Costs: £2.13
Takes: 2hrs 15mins
Serves 4

Ingredients

1 lean shoulder of lamb
2tbsp olive oil
1 clove garlic, crushed and diced
1 red chilli, diced
5cm (2in) fresh ginger
2 onions, thickly sliced
1 red pepper, cut into strips
pinch saffron
1tsp cinnamon
½tsp paprika
3 preserved lemons
200ml (7fl oz) water
275g (9oz) broad beans, peeled

Preparation

Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.

In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.

Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.

Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.

More Arabic Food Recipes:

Easy lemon chicken tagine
Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma

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

Ingredients

For the spicy chicken
2 limes, rinsed
¼ tsp ground cayenne pepper
1 tbsp olive oil
2 x 240 g packs Tesco Healthy Living Skinless
mini breast fillets

For the peppers
4 peppers (red, green, yellow and orange), washed
1 medium onion
2 clove(s) garlic, peeled and crushed
1 tbsp olive oil

For the guacamole
2 ripe avocados
1 small clove garlic, peeled and crushed
1/4 tsp ground cayenne pepper
8 cherry tomatoes, washed and quatered

To Serve
320 g pack flour tortillas, warmed as per packet instructions

Preparation

Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut the limes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.

Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.

To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy puree. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole

Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.

Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.

More Chicken Recipes:

Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken

Save and Share Chicken fajitas recipe

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

Ingredients

1tbsp stir-fry or vegetable oil
500g chicken breast fillets, sliced
2 carrots cut into thin sticks
1 red pepper, deseeded and sliced
150g broccoli florets
250g baby corn and sugarsnap peas
2.5cm piece root ginger, peeled and finely chopped
1 clove garlic, crushed
400g pack Ready To Wok Thai Ribbon Noodles
100ml chicken stock
3tbsp sweet chilli dipping sauce
3tbsp chopped fresh coriander

Preparation

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well.

More Chicken Recipes:

BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken

Save and Share Gingered chicken noodles recipe

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