New Chicken Recipes

Ingredients

Marinade

• 8-10 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt

For Coating

• 1/2 cup plain dried bread crumbs
• 1/2 cup finely chopped corn flakes
• 2 tbsp. sesame seeds
• 1/2 teaspoon salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. red chili powder
• 1 large egg, lightly beaten
• 4 tbsp. milk
• 8 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt
• 3 tablespoons melted butter

Chicken drumsticks Preparation:

1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks.
2. Cover and marinate for at least 3 to 4 hours.
3. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes,sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag.
4. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
5. Preheat the oven to 450 degrees. Grease a baking sheet.
6. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
7. Bake for 25 to 30 minutes.
8. Serve immediately with chutney.

Ingredients

• 500 gms — chicken, skin removed & cut into inch-thick pieces (any side or thighs
• 30 gms — dried mushrooms, soaked in tepid water, washed well & sliced
• 2 — dry shallots, chopped
• 2 — cloves garlic, chopped
• 10 gms — coriander, chopped
• 500 ml — chicken stock
• 125 ml — fresh cream
• 100 gms — melted butter
• 4 — fiol pastry sheets
• 4 cup — diced tomato
• Salt & pepper, to taste

Crusty mushrooms chicken Preparation:

1. Fry sliced chicken in butter for 2-3 minutes.
2. then season with salt & pepper. Set aside.
3. Pan –fry shallots, mushroom, tomato & garlic.
4. Add cream, chicken stock, coriander, salt-n-pepper & let it simmer for 5 minutes.
5. Once the mixture has reduced, add chicken & adjust seasoning.
6. Remove from heat and let it cook.
7. Lay out two sheets of foil pastry brushed with butter in a tart mould.
8. Put the mixture at the center of the pastry & cover the top with the remaining sheets.
9. Bake in a preheated oven at 180 degrees for 10 minutes & serve with salad & dressing of your choice.

Ingredients

• 1.5 kg —- chicken, small pieces & seasoned with salt & pepper
• 90 gms —- butter
• 2 cloves —- garlic, crushed
• 1 large —- onion, chopped
• 250 ml —- water
• 375 ml —- chicken stock
• 125 gms —- sliced mushrooms
• 40 ml —- flour
• 125 ml —- milk
• 125 ml —- cream
• Salt & freshly-ground pepper, to taste

Chicken Fricassee Preparation:

1. Heat 60 gms butter in a saucepan & sauté chicken till light brown on all sides.
2. Add garlic, onion, water & chicken stock.
3. Bring to a boil & simmer till tender.
4. Remove chicken from the pan & keep aside.
5. Heat remaining butter in another pan & sauté mushrooms for five minutes.
6. Drain.
7. Mix flour & milk together, add it to the chicken sauce mixture.
8. Stir until the mixture thickens.
9. Return chicken pieces to the pan & add mushrooms.
10. Heat through, season & add cream.
11. Serve with rice.

Ingredients

• 150 ml —- Hot chicken stock
• 25 gms —- Coconut cream
• 1 tbsp —- Oil
• 800 gms —- Skinless, boneless chicken thigh, cut into thin, long strips
• 4 —- Spring onions, sliced thinly
• 4 tbsp —- smooth or crunchy peanut butter Juice & rind of a lemon
• 1 —- fresh red chili, chopped

Coconut Chicken Preparation:

1. Mix together chicken stock & coconut cream until it dissolves.
2. Heat oil in a wok & sauté chicken until it turns golden in color
3. Add red chili & spring onion & cook for 2-3 minutes.
4. Add the remaining ingredients & simmer for five minutes, stirring frequently to ensure that it does not stick to the base of the wok.
5. Serve hot with steamed rice.

Ingredients

• 4 boneless,skinless chicken breasts
• 500 gms peach halves in juice (reserve 2 tbsps peach juice)
• 2 tsp honey
• ½ tsp garlic salt
• ½ tsp ground ginger

Ginger peach chicken Preparation:

1. Place chicken in baking dish & arrange peach halves in between.
2. Drizzle honey & the reserved peach juice over the top.
3. Sprinkle with garlic salt & ginger.
4. Bake at 162 C for 45 minutes or until chicken is no longer pink inside.

Ingredients:-

• 8 —- Pieces chicken
• 6 —- Eggs (beaten)
• 1 Cup —- bread crumbs
• 2 tbsp —- Red Chili powder
• 1 tbsp —- Turmeric powder
• 1 tbsp —- Garam Masala
• 2 —- Ginger
• 4 —- Garlic flakes
• Salt to taste

Chicken Farcha preparation:

1. Grind ginger and garlic to make a paste.
2. Mix chicken, salt, turmeric powder, red chilli powder, garam masala.
3. Add ginger garlic paste. Keep it for 1 hour.
4. Steam cook till the chicken is cooked.
5. Roll each piece in bread crumb.
6. Put in beaten egg one by one.
7. Fry rolled pieces till they turn Crispy.

Ingredients:-

• 2 —- chicken breasts
• 10 —- fresh raspberries
• 2 tbsp —- olive oil
• 2 tbsp —- shallots, finely chopped
• Quarter cup —- vinegar
• Quarter cup —- chicken stock
• Quarter cup —- cream

Food preparation:

1. Rinse the chicken well & pat dry.
2. Cut each chicken breast in half along the breastbone line.
3. Remove the fillets (the finger-size muscle on the back of each half).
4. Flatten each breast half with the flat end of a meat pounder until thin.
5. In a large skillet, heat olive oil.
6. Add chicken breasts & cook over medium heat until they are lightly colored (approximately 3 minutes per side).
7. Remove from the skillet & set aside.
8. Add the chopped shallots to the skillet & cook over low heat until they are translucent (approximately 5 minutes).
9. Add vinegar; raise heat & cook stirring occasionally, until reduced to a syrupy spoonful.
10. Whisk in the chicken stock, cream & simmer for a minute.
11. Return the breasts to the skillet & simmer them gently in the sauce until they are just done (appeox, 5 minutes)
12.  Using a slotted spoon, remove the chicken breasts & arrange them on a heated serving platter.
13. Simmer the sauce gently until reduced & thickened slightly (approx, 3 minutes).
14. Add the fresh raspberries & cook 1 minute.
15. Pour the sauce over the breasts.
16. Serve immediately.

Ingredients:-

• 2 kg —- Chicken
• 6 tbsp —- Soya Sauce
• 2 tbsp —- Raisin sauce
• 2 tbsp —- Vinegar
• 1 —- Minced green onion
• 1tsp —- Brown sugar
• 1 tsp —- Minced ginger
• 1 tsp —- Salt
• Aluminum Foil
• Coal 1″ length

Food preparation:

1. Marinate the chicken over night.
2. Place the chicken with some of the marinade and bake for 1 hour 15 minutes or until done.
3. For good smoked smell and taste; place an aluminum foil in a pot of baked chicken, now heat the coal untill red and place it on aluminum foil and pour 3 drops of oil in it, cover the pot.
4. Removed aluminum foil and coal after a minute.
5. Serve with rice.

Ingredients:-

• 4 —— Chicken breasts
• 1 —— Green apple, peeled, cored & chopped finely
• 150 gms —— Roquefort cheese, crumbled
• 3 tbsp —— freshly-grated Parmesan cheese.

Food preparation:

1. Using a sharp knife, make a cut lengthwise through the chicken breast, without cutting through to from a pocket.
2. Mix Roquefort cheese & apple & press into the pockets in the chicken breast.
3. Secure closed with toothpicks & place breasts in a greased oven proof dish.
4. Sprinkle Parmesan cheese.
5. Bake in a preheated oven for 30 to 40 minutes until cooked through.
6. Serve with bread & vegetarian curry.