Combine the dry ingredients in a reasonable proportion for dredging.
Salt the chicken.
Dredge the chicken in the flour mixture.
Melt butter in a non-stick skillet.
Brown chicken on both sides.
Add two cans of cream of chicken/mushroom soup. Add one can of water.
Scrape bits off bottom.
Reduce to simmer and cook for 15 minutes.
1 package (about 3 tbsp) of taco seasoning or other seasoning
1 pound chicken tenders
2 tablespoons oil
1-2 cups salsa (preferably sweet/fruity kind)
1. Place Seasoning Mix in plastic bag. Add chicken tenders; toss to coat.
2. Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until chicken is lightly browned.
3. Stir in salsa. Reduce heat to low; cover and simmer 10 minutes.
Serve over rice.
6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic until soft and translucent
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using, same for lemon).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads.
1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
salt/pepper
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)
Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.
In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.
Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.
Add tomatoes, bring to boil.
Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.
From everyday food
– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed
In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.
Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.
Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.
Stir in peas and serve over rice.
3 chicken breast halves
salt
pepper
flour
thyme
rosemary
4oz button mushrooms, cut to desired size.
butter
1 cup marsala
Scallop the halves into a total of six pieces.
brine chicken for half hour in 4 cups water + 4tbs salt.
Cook mushrooms in butter until soft almost all the way through. Remove
mushrooms and set aside.
Dry the chicken. Dredge in a mixture of flour, rosemary, tyme, salt,
and pepper.
Cook chicken in same buttered pan until cooked on all sides (but not
quite all the way through). Remove and set aside.
add marsala wine to pan and reduce it. Add 2 tbsp of butter to
thicken. Add chicken breasts back, making sure they are coated, as
well as the mushrooms. Reduce heat and simmer 5 minutes.
1 pound fettucine, cooked
2 tablespoons butter
1/3 cup fresh cilantro chopped
2 tablespoons garlic, minced
2 tablespoons jalapeno, minced
1/2 cup chicken stock
2 tablespoons tequila (maybe more?)
2 tablespoons lime juice (maybe more?)
3 tablespoons soy sauce
1.25 points chicken breast, sliced 1/2″ wide
1/2 red onion sliced finely
1 large bell pepper diced finely
1.5 cups cream
In medium sauce pan, melt two tablespoons butter. Add cilantro, garlic, and
jalapeno. Cook, stirring occasionally for 5 minutes. Add chicken stock,
tequila, and lime juice. Bring to boil and reduce to paste like consistancy.
Set aside.
Pour soy sauce over sliced chicken breast. Set aside for 5 minutes. In a
medium frying pan, melt butter. Over medium-high heat, cook onion and pepper
until tender. Add chicken and soy sauce. When chicken is cooked, add tequila
paste and cream. Bring to boil gently until the sauce is slightly thickened.
Toss with pasta, garnish wil cilantro.
– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage
Preheat oven to 350.
In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.
Use either a large oven safe skillet or a dutch oven, either at least 12″.
Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.
Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened
Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.
Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.
From Cook’s Illustrated: Sep & Oct ’07
This goes nicely with something like bow-tie pasta or rice.
Saute 4 chicken cutlets (half a chicken breast, halved) in vegatable
oil until browned, then set aside. Reuse pan with the little browned
bits sticking to it.
2 teaspoons vegatable oil
1 medium shallot, minced, about 3 tablespoons
1 teaspoon all purpose flour
3/4 cup low sodium chicken broth
2 teaspoons lemon juice
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley leaves
1 tablespoon cold unsalted butter
salt and pepper to taste
Add oil to used skillet, heat on low.
Add shallot and cook until softened 1-1.5 minutes
Add flour and cook 30 seconds
Add broth, increase heat to boil and scrape pan bottom to free browned
bits. Continue to simmer until reduced to about 1/2 cup. 2-3 minutes.
Stir in chicken juices that accumulated in the set aside chicken cutlets
cook 30 seconds.
Add capers, parsley and butter. Add lemon juice last. add salt and
pepper to taste. Spoon sauce over cutlets and pasta/rice.
Boyd Recipes 