BUTTER CHICKEN

 Chicken Marinade

• 700 g (1½ lb) boneless chicken thighs, cut into chunks
• ½ cup (120 g) plain yogurt
• 1 tbsp (15 ml) lemon juice
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp salt

Butter Sauce

• 2 tbsp (30 g) butter
• 1 tbsp (15 ml) oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1½ cups (360 ml) tomato puree
• 1 cup (240 ml) heavy cream
• 1 tbsp (15 g) brown sugar
• Salt to taste

Rice & Garnish

• 3 cups (600 g) cooked basmati rice
• 2 tbsp chopped coriander
• Naan or flatbread (optional)

Instructions

1. In a large bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, and salt. Add chicken and marinate for at least 30 minutes or overnight for deeper flavor.
2. Heat 1 tbsp oil and 1 tbsp butter in a large skillet over medium-high heat. Cook chicken in batches for 2–3 minutes per side until lightly browned (it doesn’t need to be fully cooked). Remove and set aside.
3. In the same pan, melt remaining butter and sauté onion for 3–4 minutes until golden. Add garlic, ginger, garam masala, and chili powder; cook another 30 seconds until fragrant.
4. Stir in tomato puree and simmer for 5–6 minutes, stirring occasionally, until thickened and darker in color.
5. Pour in cream and brown sugar, stir well, then return the chicken to the pan. Simmer on low for 10–12 minutes until chicken is tender and the sauce is rich and creamy.
6. Adjust seasoning with salt, and add a splash of water if the sauce becomes too thick.
7. Serve over warm basmati rice, sprinkle with fresh coriander, and pair with naan.

HONEY-LIME CILANTRO CHICKEN BOWLS

1/3 cup olive oil

1 tablespoon paprika

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon cumin

1/2 teaspoon red chili flakes

2 garlic cloves, grated

1 tablespoon honey

Freshly cracked black pepper

Juice & zest of 2 limes

2 cups cooked white rice

1/2 cup pickled onions

2 tablespoon fresh cilantro, chopped

4 mini cucumbers, sliced

2 ripe avocados, sliced

In a large bowl, whisk together the olive oil, paprika, salt, onion powder, garlic powder, cumin, chili flakes, grated garlic, honey, lime juice, lime zest, and black pepper until well combined. Add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until cooked through and nicely charred. Let the chicken rest for 5 minutes before slicing and serving. Assemble bowls with rice, sliced grilled chicken, pickled onions, cilantro, cucumbers and avocados. Drizzle with Honey Lime Dressing (see previous recipe). 

HONEY LIME DRESSING

½ cup olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

1 teaspoon salt

½ teaspoon red chili flakes

Freshly cracked black pepper

1 garlic clove, grated

Juice & zest of 1 lime

2 tablespoon cilantro, chopped

Combine in a jar and shake to mix.

CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

FRENCH CHICKEN

FRENCH CHICKEN

6 bone-in, skin-on chicken thighs

2 tablespoons unsalted butter

8 ounces cremini mushrooms, halved

3 large shallots, diced

2 ribs celery, diced

3 cloves garlic, minced

3 tablespoons all-purpose flour

½ cup dry white wine

2 cups chicken stock

1 pound baby gold potatoes, halved

4 sprigs fresh thyme, 1 sprig fresh rosemary, 1 bay leaf

¼ cup heavy cream

Preheat the oven to 325˚F. Season chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pan. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the pan. Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175˚F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

FRENCH CHICKEN

 

INGREDIENTS

• 6 bone-in, skin-on chicken thighs
  
• Kosher salt and freshly ground black pepper, to taste
  
• 2 tablespoons unsalted butter
  
• 8 ounces cremini mushrooms, halved
  
• 3 large shallots, diced
  
• 2 ribs celery, diced
  
• 3 cloves garlic, minced
  
• 3 tablespoons all-purpose flour
  
• ½ cup dry white wine
  
• 2 cups chicken stock
  
• 1 pound baby gold potatoes, halved
  
• 4 sprigs fresh thyme
  
• 1 sprig fresh rosemary
  
• 1 bay leaf
  
• ¼ cup heavy cream
  

Preheat the oven to 325 degrees F.

Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.

Melt butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.

Stir in garlic until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the Dutch oven.

Place into the oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes.

Stir in heavy cream; season with salt and pepper, to taste.

Serve immediately.

CHICKEN IN MILK

Whole chicken

Oil and/or butter

2 ½ cups milk

2 lemons

1 cinnamon stick

Sage leaves

Handful of garlic cloves in their peels

Preheat oven to 375ºF.  Brown a whole chicken in copious amounts of olive oil or butter on the stovetop in a large pot or dutch oven.  Pour in about 2 ½ cups milk, two lemons‘ worth of zest, a cinnamon stick, and fresh sage leaves. Scatter in a handful of garlic cloves in their peels.  Bake for 90 minutes. Pull apart and eat with all the yummy sauce.

ORANGE MARMALADE CHICKEN

 

SAUCE

1 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons grated ginger

¼ teaspoon crushed red pepper flakes (optional)

CHICKEN

3 tablespoons vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup cornstarch

In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.  Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

SHEET PAN ROAST CHICKEN & CABBAGE

1 teaspoon neutral oil, for greasing

1 tablespoon sesame oil

1/4 cup melted coconut oil or olive oil

3 tablespoons soy sauce

1 tablespoon rice vinegar (or other)

1 tablespoon Sriracha, optional

8 pieces bone-in, skin-on chicken thighs or drumsticks

1 pinch kosher salt and pepper to taste

1 head cabbage, 2 to 3 lbs.

Directions
Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)

Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. 

Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

CREAMY LEMON CHICKEN

2 tablespoons olive oil

10 boneless, skinless chicken tenders

1 teaspoon Herbes de Provence

1/2 teaspoon creole seasoning or other spicy seasoning salt

1 cup reduced-sodium chicken broth

1 3/4 cup heavy cream

zest of 1 lemon

2 teaspoons lemon juice

3/4 pound fettuccine, cooked al dente according to package directions

Pat chicken tenders dry and sprinkle with Herbes de Province and creole seasoning. Heat oil in a skillet over medium-high heat and brown tenders on both sides. Add chicken broth and simmer and reduce down for a few more minutes, then add cream and lemon zest. Simmer for 10 to 12 minutes or until sauce has reduced to desired consistency. Stir in lemon juice and add chicken back to sauce. Serve over fettuccine.   

HIBACHI CHICKEN SKEWERS & VEGGIES

Chicken Skewers

9 chicken tenders
3 wooden skewers
3 tbsp coconut aminos
1 tbsp olive oil
salt and pepper (for seasoning)

Hibachi Veggies

3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
3 tbsp coconut aminos
1 tbsp olive oil
1/2 tsp ground ginger
salt and pepper to taste

Bang Bang Sauce

1/2 cup mayo (see notes for my homemade version)
1 tsp coconut aminos
1/2 tsp garlic powder
2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)


Chicken Skewers

Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
Pour coconut aminosover each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Hibachi Veggies

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Bang Bang Sauce

Add all of the ingredients to a bowl and mix together with a spoon until combined.

CREAMY CHICKEN & DUMPLINGS

1 1/4 pounds boneless, skinless chicken thighs

1 teaspoon coarse sea salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

1 sweet onion, diced

1/2 cup sliced carrots

1/3 cup sliced celery

4 garlic cloves, minced

1/2 teaspoon chopped fresh rosemary

1/2 teaspoon chopped fresh thyme

1/4 cup all-purpose flour

6 cups low-sodium chicken stock

1/3 cup heavy cream

dumpling:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

directions:

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of butter. Once sizzling, add the chicken to the skillet and cook it on both sides until deeply golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside to a bowl, shredding once cool. I actually throw it in the bowl of my mixer and shred it with the paddle attachment!

Reduce the heat to medium and add the other 2 tablespoons of butter. Add the onions, carrots, celery garlic, rosemary and thyme. Toss in another pinch of salt and pepper, stirring well. Cook until softened, about 5 minutes. 

While the vegetables cook, mix up the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

BBQ CHICKEN

1 cup ketchup

½ cup cider vinegar

3 tablespoons molasses 

3 tablespoons brown sugar

1 tablespoon dried mustard

1 tablespoon soy sauce

2 teaspoons Worcestershire sauce

1 cup water

Kosher salt and pepper to taste 

Chicken to grill

Simmer first seven ingredients until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves (or thighs or drumsticks)with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165°, 25 to 30 minutes.

JUMBALIA

1 whole chicken

¼ cup oil 

1 ½ lbs kielbasa sausage, sliced

2 tablespoons brown sugar

4 cups chopped onions

4 cups chopped celery 

2 cups chopped green peppers 

2 chopped garlic cloves

6 cups reserved chicken broth

3 cups rice 

2 teaspoons salt

Cayenne pepper 

Place chicken in a large pot, cover with water, add salt and boil until tender. De-bone and save broth.  Heat oil in large pot.  Sauté onions, peppers, celery and garlic. Add brown sugar to caramelize.  Add chicken and sausage (brown sausage).  Add liquid and seasonings. Bring to a boil. Add rice and cook until rice is tender.

CHICKEN POT PIE

INGREDIENTS
can of cream of chicken soup
can of cream of chicken with herb soup
salt and pepper
box of uncle bens long grain and wild rice (cook rice per directions
on box)
chopped handful of carrots
2 or 3 potatoes(red) cooked
handful of corn (WF white sweet corn is best)
handful of peas
chicken cooked and shredded (you can use costco canned to make
it easier)

DIRECTIONS
Mix above ingredients together. Place in deep pie dish and cover
with crescent rolls on top

FROZEN DIRECTIONS
Let frozen pie thaw for 24 hours in refrigerator. Right before placing
in preheated oven top pie with crescent rolls. Bake until golden
brown. Approx. 45 minutes
Cook at 350 for 45 minutes
http://atspofsugar.blogspot.com/2011/03/chicken-pot-pie.html

SPANISH CHICKEN

3 tablespoons olive oil
10 chicken thighs (bone in, with skin)
3 mild Italian sausages, cut into 3 inch pieces
15 baby red potatoes, half the larger ones
1 red onion, peeled and roughly chopped
2 teaspoons dried oregano
grated zest of one orange
salt to taste

Preheat the oven to 425°F.  Put the oil in the bottom of a shallow roasting tin (I used a jelly roll baking tray). Rub the skin of the chicken in the oil, season with salt accordingly, then turn them skin-side up.  Add sausages and potatoes.  Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents. Cook for 30 minutes, then baste the contents with the orange-colored juices. Continue cooking for about 30 minutes or till chicken is done.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

SANTA FE CHICKEN SALAD WRAPS

This was delicious.

For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices

For the Chicken Salad:
In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.
Fold in the black beans, bell pepper, and corn. Cover and chill until serving.
To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

From: http://www.goodlifeeats.com/2011/05/santa-fe-chicken-salad-wrap.html 

CHICKEN WITH MUSTARD CREAM SAUCE

4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano


Add olive oil to a large skillet and preheat over medium-high heat.  Season chicken breasts with salt and pepper.  Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once.  Transfer to a plate and keep warm.  Pour chicken broth into hot skillet.  Whisk in the cream, mustard and tarragon or oregano.  Cook and stir for about 2 minutes.  Pour sauce over chicken and serve.

CHICKEN TORTILLA SALAD

2 chicken breasts, cooked and shredded

2 limes, freshly squeezed

1/2 tablespoon cumin

salt to taste

1/4 cup finely chopped cilantro

1 red bell pepper, diced

1 green bell pepper, diced

1/2 onion, diced

1 can black beans, rinsed and drained
1 can corn, drained

1 tub pre made pico de gallo

Jalapenos, to taste {optional}

Andy loved this - he said it tasted like the summer version of Chicken Tortilla Soup which is a big favorite of ours.  The great thing about it was that it made for 2 meals.  We served it on cheesey-crispy tortillas once and then over tortilla chips as nachos for the second meal. Both delish.