Home » Posts tagged 'Chicken' (Page 4)
8 oz can pineapple chunks
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp crushed garlic
1 tsp ground chilies
1 tsp salt
2 Tbl plain yogurt
1 Tbl chopped fresh cilantro
10 oz chicken
1/2 red bell pepper
1/2 yellow or green bell pepper
1 large onion
6 cherry tomatoes
1 Tbl vegetable oil
~Drain the pineapple juice into a bowl. Reserve 8 large chunks of pineapple, squeeze the juice from the remaining chunks into bowl and set aside, 1/2 cup
~In large mixing bowl, blend the cumin, coriander, garlic, ground chili, salt, yogurt, and cilantro. Add the pineapple juice and mix well
~Cut the chicken into cubes and add to the spice mixture. Toss and allow to marinate for 1 1/2 hours
~Cut peppers and onions into bite size pieces
~Preheat the broiler to medium. Thread the chicken and vegetables onto skewers
~Baste the kebabs with the oil and place on oven/flame proof pan. Broil, turning and basting for approximately 15 minutes or until chicken is cooked thoroughly
6 medium chicken breasts, boneless/skinless
6 Tbl butter or margarine
1 tsp garlic paste
4 Tbl finely grated onion
1 tsp cayenne
2 tsp sweet paprika
1 1/2 tsp salt
1/2 tsp white pepper
1 tsp black pepper
1/4 tsp ground cumin
1 tsp thyme leaves
~Slice each chicken breast piece in half horizontally. Flatten them down slightly with the heel of your hand
~Melt the butter in a small saucepan together with garlic paste
~Combine remaining ingredients in a shallow bowl and stir well. Brush the chicken pieces on both sides with melted butter, sprinkle evenly with the seasoned mixture
~Heat a large frying pan over high eat until a drop of water sprinkled on the surface sizzles, 5-8 minutes
~Drizzle 1 tsp melted butter on each piece of chicken. Place in pan, cook until the underside begins to blacken. Turn over and and cook until other side blackens.
~Continue cooking and turning until chicken is cooked through. Serve hot
1 green chili
1/2 c vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
3 oz cooked chicken breasts
1 small carrot, cut into fine matchsticks
1 scallion, finely sliced
1 small red bell pepper, seeded and cut into fine matchsticks
4 large sheets filo pastry
egg white, lightly beaten
3 Tbl soy sauce
~Carefully remove seeds from the chili and chop finely, wearing rubber gloves to protect your hands, if necessary
~Heat the wok, then add 2 Tbl oil. When hot, add the onion, garlic and chili. Stir fry for 1 minute
~Slice the chicken thinly, add to wok and fry over high heat, stirring and tossing constantly until browned
~Add the carrot, scallion and red pepper and stir fry for 2 minutes. Remove from heat and cool
~Cut each sheet of filo into 5 short strips. Place a small amount of filling at one end of each strip, fold in long sides and roll up the pastry. Seal and glaze the rolls with the egg white, then chill, uncovered for 15 minutes before frying
~Wipe out the wok with paper towels, heat it, and add the remaining vegetable oil. When the oil is hot, fry the rolls in batches, until crisp and golden brown. Drain on paper towels and serve with light soy sauce
