Combine all ingredients except for chicken, fillings, and sauce ingredients to
eezer bag and put the chicken thighs in it.
like glass or Pyrex). Add chicken and toss to coat. Marinate
In a mixing bowl, combine chicken breasts with 1/2 cup
hop the parsley.
Place chicken in a large bowl for
Chop chicken into medium sized pieces.
In a bowl, whisk together the garlic, green onion, lemon juice and olive oil.
Then add the curry powder, cumin, salt and pepper; whisk all together.
Add the chicken and coat it completely with the marinade.
If time permits, leave the chicken to marinate in the fridge for at least an hour.
Preheat pan to medium heat.
Pour chicken and all marinade into pan and grill until chicken is fully cooked through.
Serve with heated pita bread and tahini sauce.
Cut chicken into think strips and then
Mix boneless and sliced/cubed chicken pieces with chopped garlic, salt,
orm a paste. Coat the chicken breasts with the spice paste
n a bowl; add chicken. Marinate chicken in the refrigerator for at
f salt.
cut the chicken breast into thin slices.
salt and pepper. Place the chicken thighs into the mixture and
he mixture all over the chicken until it is well-coated
n a bowl. Mix in chicken strips. Cover bowl with plastic
Slice the chicken Marinate using all the above ingredients for 4 hours or overnight in the fridge.
Put the chicken with the marinade in an oven tray and bake covered in a hot oven for 30 mins, turning once.
Uncover and put back in the oven for 5 more minutes, or till the chicken is well cooked. If desired, pour out the fat for a healtier option.
Serve with sliced tomatoes, onions, and chopped parsley, rolled in a pitta bread topped with Tarator, hummus and Toum.
n a shallow dish. Add chicken breasts; turn to coat. Marinate
Mix all the ingredients together
cook over medium heat about 1 hour.
the chicken will become very soft and tender. Mash it up with a wooden spoon to shred it all apart.
Serve in pitas with your favorite condiments and veggies.
and 2 garlic cloves. Add chicken; toss to coat. Heat oil
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel