br>Add the drained corn, and green beans to the water
Season the chicken with salt. Heat the oil in a large Dutch oven over medium-high heat, add the chicken and cook until browned all over. Remove from the pan and season with pepper.
Add the shallots and garlic to the hot pan and cook for 2 mins. Add the tomato paste and tomatoes and stir for 1 min. Add the wine and 1 cup water. Return the chicken to the pan and bring to a boil. Cover, reduce heat and simmer for 45 mins until the chicken is cooked through. Sprinkle over the herbs, adjust the seasoning and serve.
Preheat the oven to 350\u00b0F. Place 8 x 4-inch loaf pan on a foil-lined baking pan.
Combine all ingredients in a large bowl. Season to taste. Press into prepared pan.
Bake for 50-55 mins, until cooked through, draining off any fat. Let stand in pan for 5 mins. Unmold and slice. Serve with salad and tomato salsa.
dd the coriander, cumin and red pepper flakes and cook, stirring, for
Warm olive oil in a medium saucepan and saute onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it's changed in color then add the tomato and tomato paste and stir for 5 minutes.
Add MAGGI(R) Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes.
Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediatel.
Season flour with salt and pepper, then toss fillets in the flour.
Heat 2 tablespoons of oil in a heavy-based pan over high heat, add chicken, quickly brown both sides, then set aside.
Add remaining oil to pan and fry onion over medium heat for 1-2 minutes or until softened.
Add garlic, olives. anchovies, herbs and capers, cook for 1 minute, then add vinegar.
Mix paste, pesto, wine and 1 1/2 cups of stock.
Add to pan with chicken and simmer 5 minutes or until chicken is cooked.
Serve with pasta and top with herbs.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
dd onion, bell pepper and garlic and cook for approximately 3 minutes
Heat a grill pan or frying pan over medium-high heat. Cook potatoes until tender.
Meanwhile, season turkey. Cook on same grill pan until cooked through.
To make the green olive and tomato relish, heat oil in a medium saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add tomatoes, olives, sugar and vinegar. Cook, stirring occasionally, for 10 mins. Remove from heat and stir in capers and parsley.
Bone and dice chicken; set aside.
Saute onion, garlic and celery until onion is transparent.
Add tomatoes, tomato paste, broth, chicken and salt.
Bring sauce to a boil; reduce heat to simmer, loosely cover and cook for 1 hour.
Cook pasta according to package directions; drain.
Pour sauce over pasta, toss and serve.
Serves 4 to 6.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Boil chicken and remove from stock.
Mix together the flour and boiling chicken broth.
This makes wet dough.
Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes.
Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
Heat a saucepan over med high heat. Spray with olive oil. Cook chicken for 3-4 min each side. Transfer to plate.
Add onion to pan. Cook stirring for 5 minute Add curry paste and cook stiiring for 1 minute Add rice and stir to coat. Add chicken and stock and bring to boil. Reduce heat to low, and cook covered for 12 min or until liq has absorbed. Set aside, covered for 10 minute.
Top pilaf with almonds, tomato and coriander. Serve with youghurt.
o a boil. Add pasta, and cook for 5 to 6
Combine first 4 ingredients in a large, self-closing plastic bag or glass dish.
Cut chicken into 1 1/2-inch cubes.
Add to marinade; toss to coat.
Refrigerate 1 to 2 hours.
Remove chicken from marinade; discard marinade.
Spear chicken and vegetables on metal skewers.
Lightly sprinkle chicken and vegetables with Grill-Mates seasonings.
Preheat grill or broiler.
Grill skewers 10 to 15 minutes, turning frequently.
Makes 6 servings.
lt. Add the chicken cubes, and stir to coat
Lightly coat chicken pieces with 1 tablespoon flour.<