Preheat oven to 400 degrees F (200
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.
br>Flatten/thin out one chicken thigh and place one 1/2
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.
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
nead the bags until the chicken is well-coated with marinade
e excess fat from the chicken and clean out the
oth chickens.
Drizzle each chicken with more olive oil and
Preheat oven to 180C (350F).
Cover a (rolled out) chicken thigh with a
kin and meat of each chicken thigh with a sharp knife, cutting
Season chicken thighs with salt and pepper.<
Preheat oven to 400\u00b0F. Place chicken, breast down, in a large
Preheat oven to 400\u00b0F. Heat half
Preheat the oven to 350\u00b0F.
Place the chicken on a
Preheat the oven to 350\u00b0F.
Pound
Preheat oven to 350\u00b0F.
Combine flour, paprika and pepper in a large bowl. Season. Toss chicken in flour mixture, shaking off excess.
Heat olive oil in a large Dutch oven. Working in batches, cook chicken until browned. Add garlic, rosemary, chicken stock and wine. Bring to a boil then transfer to oven for 40 mins, or until chicken is cooked through.
Remove chicken from pan and cover to keep warm. Cook pan juices over medium heat for 5 mins. Distribute chicken between serving plates and drizzle with sauce.
Preheat oven to 325\u00b0F. Cook lima