chicken yummy

Ingredients

chicken breast
cajun spice
chicken spice
parsley

oregano

mushroom soup
mushrooms

Instructions

Cook chicken breast with the spices.

After chicken is cooked put mushroom soup and mushrooms.

Can add cheese if you want and bake at 300 for about 20 minutes.

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Recipe found at http://tastebuddelights.com

Recipe contributed by cuddles50

Papaya Soup with American Ginseng and Black Chicken

1 whole black chicken (rinsed, chopped)
1 papaya (peeled, diced)
Sweet almonds (40g)
American ginseng 20g (sliced)
2 sweet dates
Water 5 bowls

Seasoning :
Salt adequate

1. Scald the black chicken into boiling water. Drain up for use.
2. Bring the water to boil into a boiling pot. Put in all ingredients and bring to boil. Simmer for 2 hours with mild flame.
3. Season with salt. Stir well and ready to serve.

Sponsored by :
http://gladyskockhomeculinary.blogspot.com/

Roast Chicken Ailloli

Ingredients

1 - 5 lb : 1 - 2 kg Chicken
1 : 1 Garlic Clove
1/4 tsp : 1 ml Salt
1/2 : 0.5 Lemon
3/4 Cup: 180 ml's Ailloli Sauce


Ingredients - Ailloli Sauce

2 : 2 Garlic cloves pounded into paste
2 : 2 Egg Yolks
1/2 tsp : 3 ml's Salt
pinch : pinch Pepper
1/2 tsp : 3 ml's Dijon Mustard
1 Cup : 250 ml's Olive Oil
4 tsp : 20 ml's Wine Vinegar

Preperation

1. Truss the chicken.
2. Rub the chicken all over with the garlic clove.
3. Sprinkle with salt and juice from lemon.
4. Place in Roasting pan in preheated oven @ 325 degrees F or 160 degrees C for 1 3/4 to 2 1/2 hours or until thoroughly cooked.
5. Remove chicken and carve it.
6. Place on serving platter with Ailloli sauce on the side.

Should serve 6 people.

Preperation: - Ailloli Sauce

1. Cream the garlic, egg yolks, salt, pepper and mustard in a food processor.
2. Wit the machine running, slowly add the oil in a thin stream.
3. Add the vinegar.
4. Pour into serving bowl as required.

Chicken and Mushroom sauce

Ingredients

2 cans Mushroom soup
Chicken Breasts
Mushrooms

Preparation

Cook chicken breast in slow cooker with favourite spicesWhen the chickenis cooked add two cans of mushroom soup, fresh mushrooms and stir let simmer for a least one hourServe over a bed of rice with a salad it is really good.Recipe on http://tastebuddelights.com/

Parmesan Chicken

3 tablespoons Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves
1 1/2 English muffins (not sandwich-size)
3/4 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 tablespoon unsalted butter, melted

Special equipment:
Special equipment: parchment paper


Preheat oven to 450°F and line a baking sheet with parchment.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.

Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.

Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

Cooks' note:
· Chicken can marinate in mustard mixture, covered and chilled, up to 2 hours before coating.

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Recipe added by Lifeonplanetpatricia

Sheekh Kabob- Skewered Chicken with Rice

1lb minced/ground Chicken
1/2 Small Onion chopped very fine
2 teaspoons cilantro chopped very fine
1 tablespoon garlic paste
1 teaspoon ginger paste
Salt to taste
1 teaspoon fresh coarsely crushed peppercorns
2 tablespoons corn starch
1/4 teaspoon garam masala
1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
Ghee to brush the kabobs and cook in it.
1/3 teaspoon turmeric
A pinch of Orange food color (Optional)
1 tablespoon sour creme
4 hot green peppers (like serrano) chopped fine
1 teaspoon carom seeds (ajwain seeds) - crushed


Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.

You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.

Serve with grilled tomatoes and Jeera rice/Cumin Flavored Rice.

www.eCurry.com

Herb & Creme Marinated Skewered Chicken

1 lb of boneless chicken breast cut in to 1.5 inch cubes
2 tablespoons Ghee( may be substituted with butter or cooking oil)
1/2 lemon or lime
1/2 Onion Thickly sliced
Skewers

Wet marinade:

2 tablespoons of sour creme or greek yogurt
1 tablespoon of shredded or crumbled mozarella cheese
1 tablespoon Lemon/Lime juice
2 tablespoons of heavy cream
1 tablespoon of garlic paste
1 tablespoon of onion paste
1.5 tablespoons of ginger paste
1 tablespoon Ghee
Dry marinade:

1/4 spoon of meat tenderizer
Seasalt
1 pinch of saffron
1 teaspoon of Cumin Seeds/Jeera
1 teaspoon of Garam Masala (also available in Indian Grocery)
1/2 teaspoons of Orange Food Color Powder (Optional)
1 tablespoon of red chilli powder (Optional)
1 tablespoon of Kasuri Methi ( this is dried fenugreek leaves available in Indian Grocers)
1 teaspoon of freshly ground black pepper

Pat the cubed chicken pieces with a paper towel to remove as much moisture as you can. In a bowl combine all the dry marinade ingredients, ( if using liquid food color, mix it with the wet marinade) and rub it on to the chicken pierces and let the chicken cubes sit in the refrigerator for about half an hour.

In the mean time mix all the ingredients for the wet marinade in a bowl. Mix it well so there are no lumps.

Take the chicken out and add this marinade to the chicken pieces. Cover and place in the refrigerate for at least 2 hours, preferable over night.

To grill the chicken, skewer the cubes in bamboo skewers or metal ones. Like all other Tikkas this is best chargrilled. But this can be broiled in the oven too.

Bast the meat with ghee/butter/oil and broil in the oven at 450 degree F for about 20 -25 minutes, turning them around mid way. Broil them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Alternative Method:

Heat a large pan and coat it with ghee/butter/oil. Place the skewers on the pan and cook at low to medium heat for about 20 minutes turning them around from time to time. Cook them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

Serve on the bed of grilled Onions and Squeeze fresh Lemon/Lime juice on the Chicken and Onion, with Mint & Coriander Chutney as a dipping sauce.

Note: I have cooked the chicken in a large pan this time. If you are making it in larger quantities, it is easier to broil it in the oven or use the grill.

www.ecurry.com