Crock-Pot Thai Soup

Here's the thing about cooking with slow cookers. It's convenient. But only if you're creating a recipe that does not have to get dirty over slow cooker. Like this slow cooker chicken Thai soup.

I am all about time management. I eat breakfast while I wash dishes, brush my teeth while I tie my running shoes. In other words, I'm a multi-tasker, which is not very efficient in getting the most of any of my long list of daily to-dos completed because my mind thinks I have to do more than six things at once.

So these days, unless its a weekend day off my to do list is not always required to spend half an hour making dinner. I do not mean to let it cook, I mean to make dinner.

Enter the genius invention that has been on every wedding registry since 1973 The slow cooker. And this slow cooker chicken Thai soup.

If I'm going to use a slow cooker, I want to make a recipe that I have this brown, saute and dirty one other dish dinner to make my dream come true.

INGREDIENTS
2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

DIRECTIONS
1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.

2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

Saffron Chicken

INGREDIENTS
Greek or plain whole-milk yogurt
Saffron threads, crushed
1 garlic clove, minced
4 (6-ounce) skinless, boneless chicken breast halves

DIRECTIONS
1. Preheat broiler. Combine 1 1/2 cups yogurt, 1/2 teaspoon salt, 1/8 teaspoon pepper, a pinch of saffron, and garlic in a large bowl. Add chicken, tossing to coat. Let stand at room temperature for 15 minutes. Place chicken on a broiler pan coated with cooking spray. Broil for 10 minutes per side, or until the chicken is cooked through and the surface is browned.

Note: you can add shrimp to get better taste.

Spanish Chicken Stew

INGREDIENTS
1-1/4 pounds skinless, boneless chicken thighs, cut into 1-1/2-inch pieces 
12 ounces red-skinned potatoes, cut into 1/2-inch wedges 
1 medium onion, thinly sliced 
1 tsp bottled minced garlic (2 cloves) 
1/2 tsp dried thyme, crushed 
1/4 tsp salt 
1/4 tsp ground black pepper 
1 14 -1/2-ounce can no-salt-added diced tomatoes, undrained 
1 cup reduced-sodium chicken broth 
1 medium red sweet pepper, cut into 1/4-inch strips 
1/3 cup small pimiento-stuffed olives, cut up 
Bread

DIRECTIONS
1. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper and olives. Cover and cook for 30 minutes more. 

2. Serve with bread sticks, if desired.

Rosemary Chicken Pasta

INGREDIENTS
Slow Cooker Liner
2 medium onions, sliced or chopped
2 tsps bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 14-1/2-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tspss wine vinegar
2 bay leaves
1 tsp sugar
1/2 tsp dried rosemary, crushed
1/4 tsp salt
1/4 tsp pepper
1 4-ounce can sliced mushrooms, drained
8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese

DIRECTIONS
1. Cover and cook on low-heat setting for 7 hours. (Or, cook on high-heat setting for 3-1/2 hours.) When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.
  
2. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

French Chicken Stew

INGREDIENTS
Slow cooker liner
4 cups sliced button and/or shiitake mushrooms
1 14.5-oz. can diced tomatoes, undrained
2 medium carrots, thinly diagonally sliced
1 medium onion, chopped
1 medium red potato, cut in 1-inch pieces
1/2 cup fresh green beans, cut in 1-inch pieces
1/2 cup pitted ripe olives, halved
1 cup reduced-sodium chicken broth
1/2 cup dry white wine or chicken broth
2 Tbsp. quick-cooking tapioca
1 tsp. herbes de Provence or dried Italian seasoning, crushed
3/4 tsp. dried thyme, crushed
1/4 tsp. coarsely ground black pepper
8 skinless, boneless chicken thighs (1-3/4 to 2 lb. total)
1/2 tsp. seasoned salt
1 14-oz. jar tomato pasta sauce or one 16-oz. jar Alfredo pasta sauce
French bread (optional)

DIRECTIONS
1. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 4 hours. Stir in pasta sauce. If desired, serve with French bread.

Chicken Satay with Peanut Sauce

INGREDIENTS
2 cloves of garlic, crushed
1 tsp soy sauce
1 tbsp soy sauce
3 kaffir lime leaves, fresh or dried, finely shredded
6 skinned, boned chicken thighs, cut into 2cm (3/4in) squares

12 bamboo skewers soaked in cold water for at least 30 mins

SAUCE
2 tbsp olive oil
3 shallots or 1 onion, peeled and finely chopped
1 red bird’s eye chilli, thinly sliced or 1/2-1tsp dried chilli flakes
1 tbsp tomato pure'e
1/2 tsp shrimp paste
1 tbsp palm sugar or muscovado sugar
165 ml can coconut cream
100 g roasted peanuts, finely chopped
2 tsp soy sauce
Juice of 1 lime

DIRECTIONS
1. To make the sauce, heat the oil in a small pan over a low heat. Add shallots, or onion, and fry gently until soft and lightly browned. Take out half the mixture and set aside for the marinade. Add the chilli, tomato purée and shrimp paste to the pan and cook for 2 mins. Stir in the sugar and coconut cream, and simmer for 2 mins to reduce and thicken it. Add the nuts with the kecap manis and lime juice. Season with a little salt. It should be sweet, sour, salty and spicy. Cool.

2. To make the marinade, stir the garlic, soy sauces, 2tsp coarsely ground black pepper and lime leaves into the cooked shallot with 1tbsp oil. Add the chicken and mix well. Leave to marinate for 10 mins or longer.

3. Thread 5-6 pieces of meat on to each skewer. Brush the sticks lightly with more oil. Cook on a griddle, BBQ or under a hot grill for 5-7 mins, turning once until cooked through. Serve hot with the peanut sauce.

Chicken Dumplings

INGREDIENTS
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
3 cups shredded cooked chicken (about 1 1/2 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1/4 tsp poultry seasoning
1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2 medium carrots, chopped (1 cup)
3 celery ribs, chopped

DIRECTIONS
1. In 4- to 5-quart Dutch oven, heat broth, chicken, soup and poultry seasoning to boiling over medium-high heat; reduce heat to low. Cover; simmer 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.

2. On lightly floured surface, roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.

3. Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking

Cilantro Chicken

INGREDIENTS2 1/2 pounds boneless/skinless chicken thighs, fat trimmed
1/4 cup extra virgin olive oil
1/4 cup minced garlic
1/2 bunch fresh cilantro (a big handful)
3/4 to 1 cup sweet chili sauce

DIRECTIONS
1. Place chicken in a large zip baggie.

2. Place olive oil, garlic and cilantro in a blender or food processor. Process until the mixture is combined and smooth. Scoop the marinade into the bag with the chicken, press the air out of the bag and zip it closed. Knead the marinade into the chicken until it is evenly distributed. Marinate overnight or all day long.

3. Preheat the grill to medium heat and coat with oil or grill spray. Remove chicken from the bag and grill 4 to 5 minutes on the first side, until good grill marks are showing. Flip and grill an additional 3 to 4 minutes, or until the chicken is cooked through.

4. Remove chicken to a platter and brush the sweet chili sauce on top.

Panzanella Salad with Chicken

INGREDIENTS
4 tbsps olive oil
2 tbsps red wine vinegar
2 tbsps chopped leaves
3/4 tsp salt
1/2 tsp coarsely ground black pepper
1 clove garlic, crushed with press
1/4 loaf (16-ounce) country-style bread, cut into 3/4-inch-thick slices
2 medium red peppers, each cut lengthwise into quarters
1 medium red onion, cut into 1/2-inch-thick slices
1 pound skinless, boneless chicken-breast halves
2 pounds plum tomatoes, cut into 1-inch chunks

DIRECTIONS
1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.
  
2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set aside.
  
3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch pieces.
  
4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss to combine. Scoop into bowls to serve.

Chicken Salad Sandwich

INGREDIENTS
1/4 cup low-fat mayonnaise
2 tbsps commercial pesto (such as Classico)
1 tbsp fresh lemon juice
1/4 tsp kosher salt
1/8 tsp ground black pepper
1 1/2 cups (8 ounces) chopped cooked skinless, boneless chicken breast
3/4 cup chopped peeled English cucumber
1 cup (about 4 ounces) grape tomatoes, halved
8 (1.2-ounce) slices whole-grain bread
1 cup alfalfa sprouts

DIRECTIONS
1. Combine first 5 ingredients (through black pepper) in a medium bowl, stirring with a whisk. Combine chicken, cucumber, tomatoes, and mayonnaise mixture in a large bowl; mix gently. Spread chicken mixture over 4 bread slices; top with sprouts and remaining bread.

Quick Chicken Dumplings

INGREDIENTS
1/2 cup prechopped onion
1 1/2 cups water
2 cups chopped roasted skinless, boneless chicken breast
1 (10-ounce) box frozen mixed vegetables, thawed
1 (14-ounce) can fat-free, lower-sodium chicken broth
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch-wide strips
1 tsp all-purpose flour
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1 tbsp chopped fresh parsley

DIRECTIONS
1. Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.

2. While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.

Moroccan Chicken

Mom and I really liked this soup! It had a perfect balance of flavors. We like things spicy, so we used 1/4 tsp. red pepper. As we were eating it, my mom mentioned that naan would go great with it, so...next time. I will definitely make it again!

INGREDIENTS
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1 cup chopped onion
1/3 cup uncooked couscous
1/2 cup coarsely chopped fresh basil
3 cups (1/2-inch) cubed peeled butternut squash
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 tsp ground cumin
1/4 tsp ground cinnamon
1/8 to 1/4 tsp ground red pepper
3/4 tsp kosher salt 
2 tsps grated orange rind
2 tbsps no-salt-added tomato paste
1 tbsp olive oil

DIRECTIONS
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Chicken and White Bean Soup

I love this recipe as it includes a lot of flavorful ingredients. The pasta does soak up the broth but I just add extra broth and a little extra water to help this. I also like mine with a little more vinegar than this calls for and use pancetta instead of bacon. It's a great, hearty meal especially in winter.

INGREDIENTS
2 smoked bacon slices, chopped
12 ounces skinless, boneless chicken thighs, trimmed and cut into 2-inch pieces
1 garlic clove, minced
1 (15-ounce) can organic white beans, rinsed and drained
2/3 cup uncooked orzo (rice-shaped pasta)
1/2 cup chopped onion
1 cup chopped plum tomato
2 cups water
2 cups fat-free, lower-sodium chicken broth
2 tbsps chopped fresh oregano
2 tbsps chopped fresh flat-leaf parsley
1 tbsp white wine vinegar
1/4 tsp black pepper
1/4 tsp salt

DIRECTIONS  
1. Cook bacon in a large saucepan over medium heat 7 minutes or until crisp. Remove bacon from pan, reserving drippings in pan; set bacon aside.

2. Add chicken to drippings in pan; sauté 6 minutes. Remove chicken from pan. Add onion and garlic to pan; cook 4 minutes or until tender. Add tomato, oregano, and pepper; cook for 1 minute, stirring constantly. Return bacon and chicken to pan. Stir in 2 cups water and broth, scraping pan to loosen browned bits. Bring to a boil. Add orzo, and cook for 9 minutes or until al dente. Add beans; cook 2 minutes or until heated. Remove from heat; stir in parsley, vinegar, and salt.

Chicken Thai Coconut Soup

This is not Tom Ka Gai. It is a good start for a Thai soup lighter though. As another mentioned, this is a great favorite in Thai restaurants and I wanted to see if it could really be a lighter version. Actually it is not. Some of the elements are there, but lacked flavor power behind the creaminess of the coconut milk. Perhaps more chili paste, kaffir lime leaves ... I will look to the normal version and see if I can not amplify it up a bit but keep the lighter milk. I will also see if the remains are better. If you have not had this soup at a restaurant, you should try the recipe here if you want the items. Served with an Asian salad and balls. That was a good combo for a good sized meal.

INGREDIENTS
2 tsps canola oil
2 tsps ground fresh chile paste
4 tsps minced peeled fresh ginger
1 tbsp sugar
4 tsps fish sauce
3 tbsps chopped fresh cilantro
2 tbsps fresh lime juice
2 cups shredded cooked chicken breast
1 cup sliced mushrooms
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/2 cup chopped red bell pepper
1 1/4 cups light coconut milk
1/2 cup green onion strips
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise

DIRECTIONS
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Chicken Noodle Soup

I made some modifications to this recipe after reading the reviews in myrecipes. I liked it very much. First, I decided that the celery leaves would be best used to flavor the soup. So, I picked up a bunch of celery w/a lot of leaves, washed it, and started slicing from the top. Then, I decided to saute the onions w/two cloves of garlic, then sauteed the carrots and celery (adding them to the skillet) before putting them in the broth. I used a drizzle of olive oil. I'm sure that it added to the fat in the recipe, but you can't go wrong w/olive oil. Finally I looked at my cupboard and sprinkled in a generous portion of Penzey's bouquet garni.

INGREDIENTS
8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-ounce) skinless, bone-in chicken thighs
1 (12-ounce) skinless, bone-in chicken breast half
2 cups diagonally sliced carrot
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp olive oil
Celery leaves (optional)

DIRECTIONS
1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken from bones; shred meat into bite-sized pieces. Discard bones.
  
2. Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, olive oil, and black pepper; cook for 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

Ginger chicken

INGREDIENTS
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled and grated fresh ginger root
2 (3 1/2 pound) chickens, quartered, with backs removed

DIRECTIONS
1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

2. Preheat the oven to 350 degrees F. Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Chicken Olives with Tomatoes

This was a great quick and delicious recipe. Instead of chicken breasts, we used boneless chicken thighs and grilled with a simple seasoning of salt and pepper. I also made my own olive oil & vinegar dressing with 2 T olive oil , 1 T red wine vinegar, and pinches of salt, pepper, dry mustard, and italian seasoning. Great flavors for only having a few ingredients, and very fast to make - will definitely make again!

INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tbsps oil and vinegar dressing, divided
20 olives, halved
1/2 cup crumbled feta cheese

DIRECTIONS
1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tsps dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tbsps dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tbsps cheese and torn basil leaves, if desired.

Chicken Cashews

It's surprisingly good for a homemade Chinese dinner, in fact better than any other I've made. There's a lot of different textures and flavors, and the rice pilaf could easily be used with other dishes. I added a little more sesame oil than called for, and be sure to use toasted sesame oil, not regular, for authentic flavor (International Foods is excellent). The only negative is that the way the recipe is written and the ingredients are listed makes it a little confusing to figure out, especially the ingredients for the pilaf. That, plus there's a lot of prep and chopping which is often the case with CL recipes, but I'm sure it could be simplified to take less time. All in all, this is definitely a winner! We loved it and there was nothing left!

INGREDIENTS
3 tbsps soy sauce, divided
2 tbsps dry sherry
2 tbsps oyster sauce
1 tbsp honey
1 tbsp grated peeled fresh ginger
4 tsps cornstarch, divided
2 tsps sesame oil, divided
3/4 cup chopped onion
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/4 cup chopped unsalted dry-roasted cashews
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into bite-sized pieces

DIRECTIONS
1. Combine 1 tbsp soy sauce, sherry, 2 tsps cornstarch, and chicken in a large bowl, toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 tsps cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan, saute 3 minutes. Remove from pan. Heat remaining 1 tsp oil in pan. Add onion, celery, and bell pepper to pan, saute 2 minutes. Add ginger and garlic, saute 1 minute. Return chicken mixture to pan, saute 1 minute. Stir in broth mixture. Bring to a boil, cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tbsp canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 tsps grated peeled fresh ginger to pan; saute 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 tsp salt, bring to a boil. Cover, reduce heat, and simmer 12 minutes
or until liquid is absorbed. Remove from heat, stir in 2 tbsps chopped fresh cilantro.

Homemade Chicken Burger

Subtle flavours. Was expecting a little more flavour boost but nice anyway. Enjoyed by whole family. We used pre-minced chicken and dried tarragon. Delicious!

INGREDIENTS
1 tbsp chopped fresh tarragon
1 tbsp milk
2 tsps wholegrain mustard
1/3 cup Greek-style yoghurt
1/3 cup ricotta
4 chicken breast fillets, chopped
4 spring onions, trimmed, finely chopped
4 crusty bread rolls, split
2 cups mixed salad leaves
2 tomatoes, sliced
Olive oil spray

DIRECTIONS
1. Place the chicken, ricotta, milk, spring onion and tarragon in a food processor and season with salt and pepper. Pulse briefly until the chicken is evenly minced - don't overmix. Using damp hands, form the mixture into 8 small patties, chill for 10 min.

2. Meanwhile, combine the yoghurt with the mustard in a small bowl and season.

3. Heat a large non-stick frypan over high heat. Spray with oil, reduce heat to medium, then cook the patties, in batches if necessary, for 4-5 minutes each side until browned and cooked through.

4. To assemble the burgers, fill each roll with salad leaves, tomato, 2 burger patties and yoghurt. Serve 4.

Chicken Lemon Caper Sauce

This recipe is so easy and so delicious. You can added some sliced garlic when making the sauce for an added kick. My chicken took a little longer to cook than the recipe called for, but I just use a meat
thermometer to measure the doneness. I served on some whole wheat pasta beds with a veg side. Great to have the leftovers the next day as my lunch also!

INGREDIENTS
4 skinned, boned chicken breast halves
1/3 cup extra-dry vermouth
1 tbsp olive oil
1 tbsp chopped fresh parsley
3 tbsps fresh lemon juice
1 1/2 tbsps capers
1/4 tsp salt, divided
1/4 tsp pepper, divided
Cooking spray

DIRECTIONS
1. Sprinkle 1/8 tsp salt and 1/8 tsp pepper evenly over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, cook 6 minutes on each side or until
chicken is done. Remove from skillet. Set aside; keep warm.
   
2. Add 1/8 tsp salt, 1/8 tsp pepper, vermouth, lemon juice, and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon sauce over chicken.

Chicken Prosciutto with Tomatoes

I loved the polenta with the chicken & sauce. Even my husband and one of my daughters, who both hate grits, enjoyed it (double the recipe, used chicken breast tenders along with the thighs and ham instead of prosciutto). However, I felt the sauce was slightly lacking just a bit more flavor. Next time, I'll try adding a little garlic powder to the sauce. Served with salad greens, sliced strawberries & low fat honey mustard dressing and toasted french bread.

INGREDIENTS
4 (6-ounce) chicken thighs, skinned
1/4 tsp salt, divided
1/4 tsp black pepper
2 tsps olive oil
1 tsp fresh lemon juice
1 tbsp chopped fresh or 1 tsp dried rubbed sage
1/2 cup all-purpose flour
1/2 cup dry white wine
2/3 cup yellow cornmeal
1 cup chopped seeded peeled tomato
2 cups water
2 very thin slices prosciutto or ham,

DIRECTIONS
1. Sprinkle the chicken with sage, 1/8 tsp salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

2. Place the cornmeal and 1/8 tsp salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

3. Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

Chicken Orzo Soup

I made this recipe when I had a cold and needed a soup to make me feel better. It was easy to make and as I couldn't really taste much of anything it was fine for me. I made it again when i didn't have a cold
and wanted that same quick soup but the taste for me just wasn't there and I didn't like it a bit. Much better to make a chicken soup from scratch

INGREDIENTS
3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 (32-ounce) container fat-free, less-sodium chicken broth, divided
1/2 cup uncooked orzo
2/3 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 1/4 cups water
3 fresh parsley sprigs
1 fresh thyme sprig
4 cups fresh baby spinach
1 tbsp fresh lemon juice
1/4 tsp salt
1/8 tsp black pepper
2 tsps olive oil

DIRECTIONS
1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.

2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4
cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Cheese stuffed chicken

Potatoes were fantastic - will be having those often. Sauce was beautiful. I have made it without worrying about the stuffing and it is still a delicious meal. Also included some sweet potatoes for variety using the same technique . . . yum.

INGREDIENTS
750 g potatoes
20 g butter, diced
Olive oil cooking spray
1 tbsp olive oil
4 chicken breast fillets
4 large bocconcini cheese, thinly sliced
4 garlic cloves, thinly sliced
1/4 cup fresh sage leaves
1/2 cup baby spinach
Salad leaves, to serve

DIRECTIONS
1. Preheat oven to 200°C/180°C fan-forced. Lightly grease a large baking tray. Place potatoes in a saucepan and cover with cold water. Bring to the boil. Cook for 10 minutes or until potatoes are tender. Drain. Place on prepared tray. Using a potato masher, partially squash potatoes. Spray with oil. Bake for 25 minutes or until golden.

2. Meanwhile, using a small, sharp knife, cut a slit in the side of each fillet to form a pocket. Divide cheese and spinach between pockets. Secure with toothpicks. Season with salt and pepper.

3. Heat oil in a large frying pan over medium heat. Add garlic. Cook for 1 minute or until fragrant. Add sage. Cook for 1 minute or until sage is crisp and garlic golden. Using a slotted spoon, transfer mixture to a plate lined with paper towel. Increase heat to high. Add chicken to pan. Reduce heat to medium. Cook for 6 to 8 minutes each side or until cooked through. Transfer to a plate. Cover. Set aside for 5 minutes.

4. Drain excess oil from pan. Heat over medium-high heat. Add 1/3 cup cold water. Bring to the boil. Cook, scraping pan, for 1 to 2 minutes or until reduced by half. Add butter. Cook, swirling pan, for 1 to 2 minutes or until butter has melted. Stir in garlic and sage.

Chicken Basque

This meal is amazing beautiful smokey flavours, added chorizo and baby spinach. Serve with roast potato or chips instead of rice. The sauce soaks into the potato. My family has decided this beats a roast anyway.

INGREDIENTS
400 g can diced tomatoes
150 g smoked leg ham, coarsely chopped
1 1/2 tbsps olive oil
2 tsps paprika
8 skinless chicken thigh cutlets
1 red onion, halved, thinly sliced
1 red capsicum, seeded, thinly sliced
2 long fresh green chillies, seeded, thinly sliced diagonally
2 garlic cloves, finely chopped
3 dried bay leaves
1 cup chicken stock
1/4 cup chopped fresh continental parsley
Steamed SunRice White Medium Grain Rice, to serve

DIRECTIONS
1. Heat 1 tbsp of oil in a large saucepan or flameproof casserole dish over medium-high heat. Season the chicken with salt and pepper. Cook half the chicken for 4 minutes each side or until golden. Transfer to a plate. Repeat all remaining chicken.

2. Heat the remaining oil in the pan. Reduce heat to medium. Cook the onion, capsicum and chilli, stirring occasionally, until soft. Add the garlic and cook, stirring, until aromatic. Add the paprika and stir to coat. Add the chicken, tomato, stock, ham and bay leaves.

3. Reduce heat to medium-low. Cook, stirring occasionally, until the chicken is tender and starts to fall off the bone. Season with salt and pepper. Stir in the parsley. Serve with steamed rice.

Chicken Thigh with Herbes

INGREDIENTS
16 chicken thigh cutlets, skin on
2 tbsps coarsely chopped fresh marjoram
2 tbsps olive oil
1 tbsp coarsely chopped fresh rosemary
1 tbsp coarsely chopped fresh thyme
Salt & freshly ground black pepper
Mixed lettuce leaves, to serve

DIRECTIONS
1. Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.

2. Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.

3. Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Butter Chicken Pot

INGREDIENTS
1 kg chicken thigh fillets, trimmed, quartered
2 cm piece fresh ginger, finely grated
2 garlic cloves, finely chopped
2 tbsps cider vinegar
2 tbsps ghee
1/4 tsp hot chilli powder
2 tsps garam masala
1 cup canned tomato puree
1/2 cup plain Greek-style yoghurt
3 cardamom pods, bruised
1 cinnamon stick
1 brown onion, finely chopped
3/4 cup pure cream
Fresh chopped coriander leaves, to serve

DIRECTION
1. Combine ginger, garlic, chilli, vinegar, garam masala and yoghurt in a glass or ceramic bowl. Add chicken. Toss to coat. Cover. Refrigerate for 1 hour or overnight, if time permits.

2. Melt ghee in a large, heavy-based flameproof casserole dish over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add chicken mixture. Cook, stirring, for 8 to 10 minutes or until chicken just starts to change colour. Add pure cream, cardamom and cinnamon. Stir to combine. Bring to a simmer. Reduce heat to low. Simmer for 40 minutes or until chicken is tender and cooked through.

3. Stir in cream. Season with salt and pepper. Cook for 10 minutes or until heated through. Discard cardamom pods and cinnamon stick. Serve sprinkled with coriander leaves.

Spicy Chicken Curry (Gulai Ayam Pedas)

INGREDIENTS
8 chicken drumsticks or thighs,
2 tsps coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated nutmeg
1 tsp ground turmeric
½ tsp whole cloves
¼ tsp cardamom seeds
10 red Thai chiles, or 3 Fresno chiles plus 2 or 3 red Thai chiles, stemmed and roughly chopped
5 large candlenuts or macadamia nuts
4 cloves garlic, peeled
1 medium shallot, peeled and quartered
2-inch (5 cm) piece ginger, peeled and sliced
3 tbsps canola or peanut oil (I used semi-refined Lion and Globe)
5 or 6 kaffir lime leaves
2 sticks cinnamon
1 fat stalk lemongrass, trimmed and knotted
400 ml can coconut milk
¾ tsp salt

DIRECTIONS
1. Remove the skin from the chicken pieces. With the drumsticks, either cut the skin close to the knee joint to easily pull off the skin; or use a cleaver to whack off the knee joint, then remove the skin. Set aside.

2. Put the coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom into a food processor. Whirl to grind up a bit. Add the chiles, candlenuts, garlic, shallots, ginger, and 2 tablespoons of water. Process into an oatmeal-like paste. It won’t be perfectly smooth.

3. Heat the oil in a large saute pan or deep skillet over medium-high heat. Add the paste, lime leaves, cinnamon, and lemongrass until fragrant and no longer raw smelling, 5 to 7 minutes.

4. Add the chicken, turning to sear the pieces a little on the outside, 4 to 5 minutes. You don’t have to brown it. Add half of the coconut milk and enough water to cover the chicken three-quarter of the way up. Let cook, turning occasionally, for 30 minutes, or until the chicken is cooked through; pierce with a knife tip to check.

5. Stir in the remaining coconut milk and salt. Cook until slightly thickened, 2 to 3 minutes longer. Remove from the heat and let cool, uncovered, for about 15 minutes for the flavors to meld and mellow. Taste to see if extra salt is needed. Enjoy with rice or whatever starch you’d like. The lemongrass, cinnamon, and lime leaf are not edible.

Chicken Masala

INGREDIENTS
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

MAKE A PASTE
6 - 7 cashewnuts
4 - 5 tbsps milk

DRY ROAST AND MAKE A FINE POWDER
1 cinnamon
10 - 12 curry leaves
3 cloves

THE REST
3 - 4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
¾ tsp black pepper powder
¼ tsp cumin powder
coriander leaves for garnish

DIRECTIONS
1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 min. While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

2. Dry roast cinnamon, cloves and curry leaves for 1 min and make a powder of them. Keep aside. Heat 1½ tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3 - 4 min on medium heat.

3. Add coriander, cumin, pepper and combine well and fry for another minute. Add the tomatoes and let it cook for 3 - 4 min. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

4. Heat 1½ tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4 - 5 minutes, reduce heat and cook covered for another 4 - 5 min. Add the ground masala, cashewnut and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook untill chicken pieces are soft and you get the desired curry consistency. Adjust salt.

5. Garnish with fresh coriander leaves and Serve with maryam breads.

Roast Lemon Chicken

Happy sunday, let's roast the chicken, Lemon zest placed in the cavity of the chicken permeate the meat as it cooks and give a subtle Mediterranean accent to the pan juices.

INGREDIENTS
1 chicken (3 to 3 ½ pounds)
Salt to taste
Fresh-ground black pepper
4-3 inch-long strips lemon zest
1 small onion, quartered
1 tbsp olive oil
1 tbsp plus ¼ tsp lemon juice
½ cup water

DIRECTIONS
1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, ¼ tsp salt, and ¼ tsp pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with ¼ tsp of salt, ¼ tsp of pepper, and the 1 tbsp lemon juice.

2. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the chicken to a plate and leave to rest in a warm spot for about 10 minutes.

3. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately ¼ cup, its about 4 minutes. Add any accumulated juices from the chicken along with the remaining ¼ tsp lemon juice and a pinch each of salt and pepper. Serve the chicken with the pan juices.

Balsamic Roasted Chicken

INGREDIENTS
1 pound red potatoes, cut into 1-inch chunks
2 large carrots, sliced
1 medium red onion, cut into 8 wedges
1 tbsp vegetable oil
½ tsp dried oregano
1 (3 ½-pound) cut-up chicken
¼ cup balsamic vinegar
3 tbsps brown sugar
Chopped parsley, for garnish

DIRECTIONS
1. Preheat oven to 425 degrees F. In large roasting pan, toss vegetables with oil and ¼ tsp each oregano, salt, and pepper. Pat chicken dry with paper towel, place on top of vegetables and sprinkle with ½ tsp salt. Roast for 20 minutes.

2. Meanwhile, in 2-quart saucepan, stir vinegar, sugar, ¼ cup water, remaining ¼ tsp oregano, ¾ tsp salt, and ¼ tsp pepper. Heat to boiling on medium-high, stirring. Reduce heat, simmer 8 to 10 minutes or until thickened and slightly syrupy.

3. Brush chicken with sauce. Roast 15 minutes, Brush with sauce, roast 10 minutes or until thermometer inserted into thickest part reaches 165 degrees F.

4. Transfer chicken and vegetables to platter. Strain pan juices into measuring cup, discard fat. Pour juices over chicken and vegetables. Garnish with parsley.

Crispy Panko Chicken

INGREDIENTS
Nonstick cooking spray
1 large egg
½ tsp garlic powder
2 tsps dry mustard powder
1 ¾ tsps ground ginger
1 cup panko (Japanese bread crumbs)
3 tbsps sesame seeds
1 ¼ pounds thin chicken cutlets
1 pound cabbage, shredded
1 green onion, thinly sliced
1 tsps sugar
2 tbsps cider vinegar
2 tsps cider vinegar
1 tbsp lower-sodium soy sauce, plus ½ tsp
½ tsp lower-sodium soy sauce
1 tsp Worcestershire sauce
½ sp cayenne pepper

DIRECTIONS
1. Preheat oven to 450 degrees F. Place rack in 18-inch by 12-inch jelly-roll pan lined with foil. Spray with cooking spray.

2. In shallow dish, whisk egg, garlic powder, 1 tsp dry mustard, 1 tsp ground ginger, and ¼ tsp black pepper. In another dish, mix panko and sesame seeds.

3. Dip chicken into egg, then panko mix. Place on rack. Spray chicken with cooking spray; bake 15 to 20 min or until cooked through (165 degrees F).

4. Meanwhile, toss cabbage with onion, sugar, 2 tbsps vinegar, ½ tsp soy sauce, and ¼ tsp each salt and black pepper.

5. In bowl, mix ketchup, Worcestershire, cayenne, 1 tbsp soy sauce, 2 tsps vinegar, 1 tsp dry mustard, and ¾ tsp ground ginger. Serve chicken with sauce and slaw.

Chicken Dukkah

Do you know dukkah? This Egyptian food ingredient has a very unique flavor, coupled with fresh chicken will produce a special recipe.

INGREDIENTS
2 ½ tbsps olive oil
2 small (500g total) chicken breast fillets
500g broccoli, cut into florets
2 tsps finely grated lemon rind
1 tbsp lemon juice
¼ cup pine nuts
¼ cup pistachio dukkah
120g baby spinach

DIRECTIONS
1. Heat 2 teaspoons oil in a large deep skillet over medium heat. Cook chicken for 4-5 minutes on each side or until cooked through. Transfer to a plate. Cover with foil. Steep for 5 minutes. Slice. Clean pan.

2. Meanwhile, place broccoli in a bowl for the large heat-resistant microwave. Add 2 tablespoons of cold water. Cover with plastic wrap. Microwave on HIGH (100%) for 2 minutes or until bright green and tender.

3. Combine lemon zest, lemon juice and remaining oil in a bowl.

4. Place the pine nuts in a skillet over medium heat. Cook, stirring, for 2 minutes or until toasted. Transfer to a bowl. Add to skillet dukkah. cook, stirring, for 1 minute or until fragrant. Add chicken, broccoli and pine nuts to the pan. Mix for 1-2 minutes or until coated. Transfer to a heatproof bowl.

5. Add spinach, chicken and dressing seasoning. Stir to combine. Serve.

Chicken Alla Romana

 For me, Romana cuisine has little similarity with marocco, spicy flavor and is always tempting, not only look pretty from the side view, but also the taste.

INGREDIENTS
4 x 125g chicken breast fillets
4 prosciutto slices
12 sage leaves
1 tbs olive oil
40g unsalted butter
150ml Marsala
100ml chicken stock
1 tbs lemon juice
200g green beans, trimmed, shredded
2 tbs toasted slivered almonds

DIRECTIONS
1. Flatten each chicken fillet with a rolling pin between 2 sheets of baking paper to a uniform thickness. Season, then place a slice of prosciutto and a sage leaf on top of each and secure with a toothpick.

2. Heat the oil and 20g butter in a skillet over medium heat and cook chicken, prosciutto downside, for 5 minutes or until the ham starts crispy. Turn chicken, add remaining 8 sage leaves to the pan, then cook for 5 minutes. Remove from pan, cover with foil and aside to rest.

3. Return to the saucepan from the heat, add the Marsala, broth and lemon juice and cook for 2-3 minutes until reduced and syrupy.

4. Meanwhile, cook the beans in a pot of boiling salted water for 2 minutes. Drain, return to pan with remaining almonds and 20 g butter, then season and stir to combine.

5. Serve chicken with sauce and beans.

Paprika Chicken

One of my favorite food, with flavors of sweet peppers, mixed with the delicious chicken, hmmmmm .... always can warm the atmosphere.

INGREDIENTS
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbsp olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp sweet paprika
2 tsps fennel seeds
4 medium tomatoes, chopped
435ml (1 ¼ cups) chicken stock
90g (¼ cup) light sour cream
¼ cup chopped fresh continental parsley

DIRECTIONS
1. Season chicken with salt and pepper. Heat oil in a large heavy-based saucepan over medium heat. Cook chicken in half 3-4 minutes on each side or until golden brown. Transfer to a platter lined with paper towel. Repeat with remaining chicken.

2. Add onion and garlic to pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minutes. Add the tomatoes and broth. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for another 25 minutes. Remove from heat.

3. Add the sour cream. Sprinkle with parsley.

Chilli Thai Chicken

Love an asians food? time to try this spicy foods, guaranteed will add taste for your appetite.

INGREDIENTS
1 ½ tbsps peanut oil
500 g chicken stir-fry strips
2 garlic cloves, crushed
3 cm piece ginger, peeled, finely grated
4 green onions, cut diagonally into 3cm lengths
1 long red chilli, deseeded, finely chopped
1 bunch choy sum, trimmed, chopped
2 tbsps oyster sauce
½ cup unsalted roasted cashew nuts
½ cup Thai basil leaves (see note), torn
steamed SunRice Basmati Rice, to serve

DIRECTIONS
1. Heat a wok over high heat until hot. Add 2 teaspoons oil. Shake to coat. Add half of the chicken. Saute for 2-3 minutes or until golden brown. Transfer to a bowl. Repeat with 2 teaspoons oil and remaining chicken strips.

2. Add remaining 2 teaspoons oil to wok. Shake to coat. Add garlic, ginger, onion and chile. Stir-fry for 30 seconds. Add choy sum. Saute for 1 minutes or until bright green.

3. Return chicken to skillet with oyster sauce. Saute for 1 minute or until combined. Stir through cashews and basil. Serve with steamed rice.

Lemon Garlic Chicken

Time to feel the freshness for lunch, the combination of sweet onion chicken and fresh lemons will produce a unique composition on chicken recipes made from this.

INGREDIENTS
1 tsp dried oregano
½ tsp salt
¼ tsp ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tbsps butter
¼ cup water
3 tbsps fresh lemon juice
2 cloves garlic, minced
1 tsp chicken bouillon granules
1 tsp chopped fresh parsley

DIRECTIONS
1. In a bowl, mix the oregano, salt and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3-5 minutes on each side. Place chicken in a slow cooker.

2. In the same skillet, combine water, lemon juice, garlic, and broth. Bring mixture to boil. Pour over chicken in slow cooker.

3. Cover and cook on high for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker for 15 to 30 minutes before end of cooking time.

Grilled Pineapple Chicken

INGREDIENTS
4 chicken breasts
1 (4 oz) can pineapple chunks (unsweetened)
¼ tsp orange peel
¼ tsp paprika
¼ tsp pepper
¼ tsp salt
2 tsp butter

DIRECTIONS
1. Preheat oven to 300 degrees. Place chicken in 9x12 inch glass cooking pan.

2. Place pineapple and juice over chicken. Spread butter on chicken. Sprinkle remaining ingredients on top of the chicken.

3. Cover chicken with aluminum foil and place in the oven for 2 hours. Remove foil and Serves.

Kung Pao Chicken

Kung Pao chicken is a dish that originated from China, rather than Sichuan region that is famous for spicy flavor. Kung Pao Chicken is a very easy recipes and you can freely appropriate seasoning mix to your taste. Saute chicken until not too ripe, to avoid chicken meat become hard and savory flavor is lost. For cashews, other alternatives could use fried peanuts.

INGREDIENTS
500 grams of chicken breast fillets, cut into cubes
1 piece of lemon, squeeze the water
1 tbsp soy sauce
½ tsp pepper
1 tbsp cooking wine/ang ciu
1 tbsp sesame oil
3 cloves garlic, finely chopped
5 dried red chilies
1 bell pepper
cashews or peanuts, toasted

SAUCE
1 tbsp oyster sauce
1 tbsp cooking wine/ang ciu
1 tbsp sesame oil
1 tsp vinegar
1 tsp honey
1 tsp sugar
½ tsp chili powder
200 ml of water
1 tbsp cornstarch dissolved in 1 tbsp water

DIRECTIONS

1. Marinate chicken in a mixture of lime juice, soy sauce, pepper powder, cooking wine and sesame oil. Stir until well blended and enter in the refrigerator for 30 minutes until the spices to infuse.

2. Slices pieces of dried red chillies and peppers, Heat a little oil and cook briefly until the chicken changes color and mature approximately 80%. Remove and set aside.

3. Heat a little oil and saute garlic until fragrant. Add dried red pepper slices and peppers.

4. Add the oyster sauce, cooking wine, sesame oil, vinegar, honey, sugar, chili powder and water, stir well and then add the cornstarch solution. Cook briefly until boiling. 5. Add chicken and beans into the sauce and stir until evenly distributed. cook until sauce thickens. Remove and serve.

Hainan Chicken

For the selection of chicken meat, you should be used a local and not too old. If chicken is hard to find, can also be replaced with broiler chickens usual. Only if using broiler chickens, the chicken stabbing the fork is not necessary because the broiler can be padded with normal boiling process.

INGREDIENTS
1 whole chicken, wash
3 leeks red
5 cm ginger, crushed
5 cloves garlic, finely chopped
1 cucumber
1000 cc water
5 tbsps cooking oil
3 stems of parsley leaves
1 tbsp salt
1 tsp flavoring
5 tbsp sesame oil

DIRECTIONS
1. Cut chicken into 4 piece, prick with a fork to make it more easy to soft. Boil chicken for 30 minutes, drain. Set aside the boiled broth.

2. Stir-fry ginger until fragrant, put chicken and broth. Add scallions red, cook until chicken is really tender.

3. Remove the chicken, coat with sesame oil. Cut into pieces while warm. Serve with boiled sauce, pickled cucumber and parsley.

4. To serve, Hainan chicken rice is usually served along with Hainan; a sort of savory rice cooked with some of the water the rest of the cooking Hainan chicken. But you could serve it with plain white rice.

Chicken Cordon Bleu

Have a plan to create homemade cordon bleu chicken? this Recipes allows us to create special menu with a restaurant taste. You can Serve this for people you love.

INGREDIENTS
2 chicken breasts, skinless
2 pieces of bacon slices
2 tsp mustard
salt & pepper to taste

SKIN
flour
bread flour (bread crumbs)
1 egg whisk

DIRECTIONS
1. Cut the chicken breasts horizontally (wide), but not to truncated. Open in the middle, coat with mustard, salt and pepper.

2. Place the sliced beef in center of chicken breasts, cover again. when necessary, skewer with a toothpick so as not to open. Put in refrigerator for 30 minutes.

3. Coat chicken breast with a flour, then dip in egg shake. After that coat with a bread flour until the whole surface chicken breast coated.

4. Fry over low heat first. After cooked, turn up the flame. Do not forget to take the toothpicks after frying, before serving.

5. Serve with tomato sauce or chili.

Fried Chicken with Butter Sauce

Chicken is high in protein besides also the material easily to processed into various dishes. No wonder there are many variations of the basic ingredients of chicken dishes. This time i want to give chicken recipes with butter sauce that is simple to make. With ingredients and spices that can be found easily in stores or market. To cook this recipe, you can choose a soft fleshy domestic chicken. Choose chicken that is clean and grease. And do not forget to coat the chicken with lemon juice before cooking. In addition to eliminating the fishy smell can also makes it easier seasoning soak into the chicken meat.

INGREDIENTS
½ chicken, cut into 10 pieces
1 piece of lemon, squeeze the water
1 clove garlic, finely chopped
1 tsp salt
cooking oil to taste

SAUCE
½ onion, thinly sliced
3 tbsps butter
1 tbsp worcestershire sauce
1 tsp soy sauce
½ tsp sugar
¼ tsp pepper

DIRECTIONS
1. Wash chicken thoroughly and then coat the chicken pieces with water lime juice. Add the garlic and salt. Stir until smooth. Let stand for 10 minutes

2. Heat oil and fry the chicken until golden, remove and set aside

3. Saute onion with a little oil until fragrant and slightly wilt.

4. Add butter, worcestershire sauce, soy sauce, sugar and pepper powder. Stir.

5. Add chicken that has been fried, mixed with the sauce, stir well and cook until the spices to infuse.

Home Made Chicken Teriyaki

If you want a more pervasive sense of spices in chicken meat, you can soak (marinade) of chicken meat at night before bed, and store it in the refrigerator. When processing in the early days, spices will be seep into the chicken meat. This way, you can reduce the use of salt in the recipe. And if you have a little more time, you can combine this teriyaki chicken recipe with a vegetable soup to get more favors.

INGREDIENTS
400 grams of boneless chicken thighs
1 onion, finely sliced
1 clove of garlic, crushed
2 cm ginger, grated
25 ml instant teriyaki seasonings
2 tbsps vegetable/olive oil

DIRECTIONS
1. Rinse the chicken, Sliced chicken meat into 3x3 cm, then bast the chicken with instant teriyaki seasoning instant, leave for 10 minutes until the spices to infuse.

2. Heat the vegetable/olive oil, saute onion, garlic, and ginger until fragrant.

3. Add chicken, and cook until cooked and thickened seasoning. Serve warm.

If you do not have much time to processing the vegetables for the companion of teriyaki chicken, you can serve with finely sliced of carrot and cabbage salad, served with thousand islands dressing sauce. This way, you will still get the fiber intake of vegetables enough without the added hassle of cooking vegetables.

Easy Chicken Stew

Basically, Chicken Stew is a pieces of chicken meat who cooked along with the vegetables until tender. apart easily made, it is also healthy, because it contains a lot of protein, as well vitamins from vegetables. For this vegetables type can be selected according to what you need. Sometimes there is also the added peas. another variation can be replaced with beef, hence its name turned into Beef Stew.

INGREDIENTS
8 pieces of chicken
1 cup water
2 small pieces of garlic, chopped
1 onion, chopped
1 ½ tsps salt
½ tsp pepper
3 medium tomatoes, cut into small pieces
1 tbsp parsley, chopped
1 ¼ cup celery, finely chopped
2 medium potatoes, peeled and cut into pieces
2 small carrots, cut into pieces
2 bay leaves

DIRECTIONS
1. Clean all the skin and fat from chicken. In a large pot, add the chicken, water, garlic, onions, salt, pepper, tomatoes and parsley. Cover the pan tightly and cook over a low flame for 25 minutes.

2. Add celery, potatoes, carrots and bay leaves. Continue cooking up to 15 minutes longer or until chicken and vegetables are tender. lift the bay leaves before serving.

Chicken Wings with Honey Dress

The chicken wings is a very unforgiving meat, anything over its ideal temperature will almost immediately equate to drying out. The physical shape of the wings isn't kind it this respect, as their unequal height means bulky center cannot be cooked through without overcooking the thinner portions of the meat.

INGREDIENTS
25 higher-welfare chicken wings
ginger and honey marinade
5 spring onions, finely sliced
5 tbsp honey
2 tbsp soy sauce
2 red chilli, crushed
1-2 cm piece of ginger, grated
4-5 sprigs of thyme, leaves picked

DIRECTIONS
1. Mix well the marinade ingredients in a bowl to make a sticky sauce.

2. Place the chicken wings in a single layer in a wide. Then, Pour the marinade over the chicken wings, cover with clingfilm and place in the fridge to marinate for 24 hours.

3. Heat your barbecue or griddle the pan until hot. Cook the wings for 10-15 minutes, turning off, until dark and the juices run clear when the chicken is pierced with a skewer. If you cooking on a griddle pan, finish the wings in the oven at 180 °C for 10-15 minutes to ensure they're cooked through.

Grilled Chicken Breast with Avocado Dressing

I'm tryin to create an easy daily recipes using chicken as main ingredients and avocado for dressing, hope you enjoy the recipes.

INGREDIENTS
2 chicken breast, cut 1 inch thick (about 8 ounces each)
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tsps ground cumin
2 tbsps chopped fresh cilantro

MARINADE
¼ cup fresh lime juice
1 tbsp minced garlic
1 tbsp chili powder

DRESSING
1 medium ripe avocado, coarsely chopped
¾ cup water
¼ cup fresh lime juice
1 peeled clove garlic
½ tsp salt

DIRECTIONS
1. Combine marinade ingredients into a bowl. Place chicken breast and marinade in food-safe plastic bag; turn chicken breast to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

2. Remove chicken breast from marinade, discard marinade. Place chicken breast on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile combine salsa, avocado and cilantro in a bowl.

4. Carve chicken breast into slices; season with salt, as desired. Serve with salsa and vegetables.

Kalasan Fried Chicken

Kalasan is an area near Yogyakarta, Central Java. Kalasan Fried Chicken, also known as "Ayam Goreng Kalasan" is a famous (Restaurant) brand in that region. The flavor is sweet and very crispy. If you are a big fan of chicken menu like me, I suggest what is yourself instead of buying fast food products. It is healthier and cheaper.

INGREDIENTS
1 whole Chicken, cut into small pieces
500 ml coconut water (or you can also use 200 ml coconut milk with 300 ml water)
½ tsp of soda powder
5 cloves of garlic, crushed
1 cm of galangal, crushed (or you can use 1 tbsp of galangal powder)
2 of salam leaves
100 g coconut sugar

DIRECTIONS
1. Boil the chicken with all the ingredients (covered) until the spices absorbed and chicken is tender. Add a little water if necessary. When the water is almost empty and chicken is tender and stop the cooking process.

2. Heat the oil in the pan does not stick, fry chicken until it's brown and crispy, Set aside and serve.

3. Best served with a plain rice, raw vegetables and spicy sauces.

Chicken Kebab

The original sandwiches They are made of flesh that is pressed into a bar and grill in a rotation spit. The meat is shaved as it gets crispy and placed in a pita sandwich. My recipe was "cut off" the meat and using chicken to be marinated and then the grid to achieve the same effect without a big rotating grate. Serve on a warm pita bread with goat cheese, tzatziki sauce, lettuce, tomatoes, onions and pepperoncinis.

MARINADE
2 large onions, chopped
2 garlic cloves, crushed
½ cup olive oil
2 tbsps lemon juice
1 tsp dried oregano
1 tsp ground black pepper
½ tsp ground turmeric
1 pinch curry powder
1 tsp salt
1 pound Boneless Chicken Breast, (or filled)

SAUCE
8 ounces sour cream
2 tbsps olive oil
1 tbsp lemon juice
½ tsp salt
½ tsp ground black pepper
1 tbsp chopped fresh dill
1 clove garlic, crushed
6 pita bread rounds

DIRECTIONS
1. Place the chopped onion in a large ceramic bowl and crush with bottom of a glass until the juice becomes translucent look and onion. Add 2 cloves crushed garlic, ½ cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder and 1 teaspoon salt. Mix well: add the chicken breast and mix well. Cover bowl with plastic wrap and marinate in the refrigerator overnight.

2. Combine sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, half teaspoon of salt, ½ teaspoon black pepper, dill and 1 crushed clove of garlic. Mix well: cover the bowl with plastic wrap and refrigerate overnight.

3. Preheat oven and broiler about 6 inches from the heat source.

4. Remove the chicken breast from the marinade mixture, shaking off extra onions. Lay the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until golden and crispy, turning halfway through cooking.

5. Divide the cooked chicken breast to the pitas and sprinkle with tzatziki sauce to serve.