2 tablespoons fresh lime juice (from 2 to 3 limes)
1 tablespoon safflower or peanut oil
2 teaspoons low-sodium soy sauce
2 teaspoons sugar
1 large shallot, thinly sliced into rings
2 boneless, skinless chicken breast halves (about 8 ounces each), pounded to an even thickness (about 3/4 inch)
1 cup basil leaves
Stir together 1 tablespoon lime juice, the oil, soy sauce, sugar, shallot, and 3/4 teaspoon salt in an 8-inch square baking dish. Add chicken; toss to coat. Refrigerate for at least 30 minutes.
Heat broiler. Arrange chicken on top of shallots in dish. Broil 8 inches from heat source until lightly browned, about
7 minutes. Flip chicken, arranging shallots around sides. Broil until chicken is cooked through, 6 to 7 minutes more. Let stand for 5 minutes. Slice chicken crosswise. Save the pan juices.
Transfer chicken and reserved pan juices to a bowl. Toss with basil and remaining tablespoon lime juice.
The lime-and-soy-marinated chicken is delicious when added to coconut-curry soup, but it can also be served on its own.
(Note) Chicken can be marinated for up to one day.
16 chicken thighs (skin removed)
2 cups plain yogurt
1-1/2 inch size piece of ginger
5 large cloves of garlic
1 tbs cumin
salt and pepper
Make three slices with a knife across each piece of chicken thigh to allow the marinade to penetrate the meat.
Squeeze the lemon juice over the meat and season with salt and pepper. (Let stand for 30 minutes)
With a food processor or blender add all of the other ingredients above and blend into a creamy marinade.
Cover the chicken and rub the marinade in with your hands ‘with love’ so it is covers the meat completely.
This should marinade between five to eight hours.
Turn your oven to broil.
Remove the chicken and scrape off any excess marinade. Save the remaining marinade for the butter sauce.
Place the chicken pieces in the oven and cook for about 30 minutes or until the chicken is cooked through and beginning to blacken a little.
Now for the Sauce
2 tsp butter
1 large onion very finely chopped
7 gloves garlic smashed
1 tbs ground roasted cumin seeds
1 tbs ground roasted corriander seeds
5 chopped tomatoes, or two cans
1 to 3 finely chopped hot chilli peppers
10 fl oz heavy cream
5 tbs butter (cold)
In a large sauce pan, melt 2 tsp butter and add the chopped onion. Fry until the onion is soft and translucent.
Add the garlic and cook for another minute. Do not allow the garlic to brown.
Add the rest of the ingredients exept for the butter. Let cook for about a half hour.
Now add the cold butter one tablespoon at a time whisking as you do. When all of the butter is melted, add the chicken thighs and cook until the chicken is hot.
Serve with basmati rice, a little coriander and lime wedges.
Now imagine you are in India.
3 1/2lb of Chicken
3 quarts Low-Sodium Chicken Broth
6 Carrots, peeled
4 stalks of Celery, ends trimmed
3 medium Onions, peeled
5 Black Peppercorns
1 clove of Garlic, crushed
10 sprigs of Parsley
2 sprigs of Thyme
1 Bay Leaf
2 tbsp Unsalted Butter
4 Leeks, tops and root ends removed
1 tsp Salt
1 tsp Fresh-Ground Pepper
3 cups (5 ounces) Medium Egg Noodles
Start with the stock.
Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender — about 1 1/4 hours — skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Now for the soup.
Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent — about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender — about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender — about 10 more minutes.
3 tbsp groundnut oil
1 large onion, peeled
2 fresh green chillies
1″ piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
14oz tinned chopped tomatoes
4 boneless chicken breasts, cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped
For the rice:
14oz basmati rice, rinsed
20 1/4floz cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise
Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.
Transfer the sauce to a food processor and blend until smooth.
Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly colored. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.
Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.
Stir in the yoghurt into the chicken curry along with half the chopped coriander and season to taste. Serve with the steamed rice and garnish with the remaining coriander.
This one is a favorite of mine.
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
3 tablespoons butter
3 tablespoons olive oil
1/2 cup dry white wine or chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
chopped basil, for garnish
Pound chicken breasts to 1/2 inch thickness. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter and olive oil in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine of broth and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.
Now serve warm and speak with a silly french accent.
2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
1 cup fresh lemon juice
1/2 cup olive oil, plus 3 tablespoons
2 tablespoons honey
Freshly ground black pepper
4 (8 ounce) frenched, skin on chicken breasts
1/3 cup grated cotija cheese
Salt and freshly ground pepper
Mango Garlic Sauce, recipe follows
Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium high heat. Remove the chicken from the marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Season the chicken on the skin side with the mixture.
Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Place the chicken, skin-side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.
Mango Garlic Sauce
6 cups enriched chicken stock (do not use canned for this recipe)
3 tablespoons black peppercorns
1 head roasted garlic, pureed
3 cups red wine vinegar
1 cup white wine vinegar
2 cups granulated sugar
2 large ripe mangos, peeled, pitted and pureed
Salt and freshly ground pepper
Place stock, peppercorns and roasted garlic in a medium saucepan over high heat and reduce by half.
While the stock is reducing, combine vinegar and sugar in a medium saucepan over high heat and cook until the sugar has melted and the mixture has reduced to 1 cup, stirring occasionally. Whisk in the mango puree and cook for 2 minutes.
Whisk the stock mixture into the mango mixture and cook until reduced to a sauce consistency, 25-30 minutes. Strain into a bowl and season with salt and pepper.
4 eggs, beaten
3/4 cup water
3 3/4 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 pound ground chicken
3/4 cup chopped fresh spinach
2 tablespoons finely chopped onion
3 tablespoons melted butter
3 tablespoons freshly grated Asiago cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
1 pinch ground black pepper to taste
1 (16 ounce) jar marinara sauce
1/4 cup freshly grated Asiago cheese for topping
In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.
4 large Portabella mushrooms
12oz dried linguine
10-1/2oz courgette (zucchini), grated
10oz low fat crème fraiche
6-3/4oz low fat Greek yoghurt
1 large free-range egg yolk
1-1/2oz Parmesan cheese
Zest of 1 unwaxed lemon
Sea salt and freshly ground black pepper
9oz cold roast chicken, shredded
A small bunch of fresh chives, snipped.
Heat a pan and spritz in a few spritzes of olive oil. Fry the mushrooms then remove from the pan and set aside. Fry the grated courgette for a couple of minutes. Bring a large pan of salted water to the boil and cook the pasta according to the instructions on the packet, but cook it for a minute or two less so it’s a little underdone.
Meanwhile mix together the crème fraiche, yoghurt, egg yolk, Parmesan, lemon zest, salt and pepper.
Drain the cooked pasta, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce.
Toss the pasta in the sauce, then add the roast chicken and chives, giving it all a good mix round until it’s evenly incorporated.
2 carrots, peeled
½ red pepper
½ yellow pepper
½ green pepper
2 celery stalks
4 tbs vegetable oil
3 tbs sesame oil
1 garlic clove
7oz bean sprouts
2 tbsp soya sauce
2 bonless, skinless chicken breasts, cut onto the diagonal into strip 1/2 inch wide
3 tbs oyster sauce
1 tbs sesame seeds, toasted
Cook the noodles in a large pan of boiling water for 2-3 minutes until soft.
Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
Once the noodles are cooked. Drain and return to the saucepan. Toss well in 1 tbsp vegetable oil and set aside. Cover with a tea towel to keep warm.
Heat a wok until very hot, then add 2 tbsp of vegetable oil and 2 tbsp sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and bean sprouts. Add a splash of soya sauce and then take out of the wok and set to one side.
Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetables back to the wok with the noodles and toasted sesame seeds. Stir in the remaining soya sauce and the oyster sauce. Cook for 1 minute, stirring constantly and eat immediately!