br>Flatten/thin out one chicken thigh and place one 1/2
Whisk together tandoori paste and yogurt. Add chicken thigh fillets and mix to coat in yogurt mixture. Cover and chill for at least 1 hour, or overnight.
Heat oil in a large nonstick frying pan. Cook chicken over medium heat for 4-5 mins per side, or until browned and cooked through. Remove from heat and slice.
Meanwhile, combine spinach, cucumber, tomatoes, green onions and mint. Set aside.
To make the dressing, whisk together all ingredients. Season then drizzle over salad. Top with chicken and serve with naan.
Combine butter, chili flakes, tomatoes and pine nuts in a small bowl. Place on a piece of plastic wrap and shape into a rectangular block. Wrap tightly and freeze.
Cook chicken thigh fillets in a heated, oiled frying pan until browned on both sides and cooked through. Slice butter and serve on chicken.
asparagus halves. Wrap 1 chicken thigh around the cheese. Wrap 1
nd seasoning salt.
Roll chicken in flour mixture until well
Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.
Put oil into a saucepan over high heat and add chopped brown onion and sliced garlic clove and cook for 1-2 minutes.
Add the chicken thigh fillets, chicken stock and water and cook for 20 minutes.
Remove the chicken and shred and set aside.
Add the risoni to the pan and cook for 6-8 minutes and then add the shredded chicken with finaly grated lemon rind, lemon juice and parsley leaves.
Divide between bowls and sprinkle with grated parmesan.
r grill the chicken.
Slice the chicken breasts (or chicken thigh fillets) thinly
FOR THE BALSAMIC BBQ SAUCE:
Combine all the
Flatten each chicken thigh with a heavy pan or meat hammer or whatever you have.
Stuff each jalapeno halve with about a T of cream cheese.
Place the jalapeno in the chicken thigh and roll it up (doesn't matter if it closes all the way).
wrap each chicken thigh with 2 strips of bacon.
Bake in 325 oven for about an hour
For best results setup charcoal grill for indirect cooking (charcoal on one side meat on the other).
Cook low n slow for about 2 hours.
Baste with bbq sauce the last 30 minutes.
Cut the chicken pieces into long thin strips,
PAPAYA CHICKEN MARINADE:
In a bowl,
Cut chicken into 2 cm pieces.
Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes.
Drain the chicken and reserve the marinade.
Thread the chicken pieces onto 12 bamboo skewers.
Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time).
Cook until browned all over and cooked through.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Peel the skin from the chicken thighs and set aside. Cut
br>Toss in the cubed chicken and cook, stirring, til the
Preheat oven to 450 degrees. Heat oil in a frying pan and add onion. Fry over medium heat until soft, adding a little water instead of more oil if the onions start to burn.
Add chicken, honey and BBQ sauce. Cook through, then remove from heat. Place ready-made crust on a cookie sheet. Spread chicken mixture evenly on crust. Top with muenster. Bake for 10 minutes, watching carefully that cheese doesn't brown too much. Cut into eight wedges.
seasoning to taste: chill.
Chicken:
In a frying pan
Combine all ingredients except chicken in a bowl.
Mix thoroughly.
Add chicken and leave to marinate at least one hour, preferably longer.
Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.
Make up the marinade with all the ingredients.
Add the chicken thighs and leave as long as possible.
Put into an oven at 200.
Baste occasionally.
Take out after 40-45 minutes.