Pound each chicken piece between pices of wax
Rinse the chicken under cold
Cut chicken into 1-inch chunks.
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.
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
heat oil in a large skillet on med hi heat..
add chicken cover.
cook 4 minutes on each side or until cooked through
Remove chicken from skillet.
add soup and water to skillet
stir and bring to a boil.
stir in rice and 1 c of velveeta.
top with chicken.
sprinkle with remaining velveeta
cover and cook on low heat 5 minutes.
il to a 12 inch skillet; heat over medium high heath
In a large nonstick skillet, cook chicken in oil over medium heat until no longer pink. Remove chicken from skillet and keep warm.
In the same skillet, stir-fry carrots, onion, nuts, caraway seeds and cuminfor 3-4 minutes, or until the onion starts to brown.
Stir in bulgur. Gradually, add the broth.
Bring to a boil over medium high heat. Reduce the heat.
Add raisins or dried cranberries, salt, cinnamon and chicken.
Cover, and simmer 12-15 minutes or until bulgur is tender.
nch nonstick skillet over medium-high heat and cook chicken, stirring frequently
Cut chicken into thin strips. Cook in hot margarine until browned. Add broccoli and carrots. Cook until tender and crisp. Stir occasionally. Remove chicken. Stir in soup, milk and pepper. Return chicken to skillet. Heat to boiling. Reduce heat to low. Cover and cook 10 minutes. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff mixture with fork before serving.
eavy, large skillet over medium-high heat.
Season chicken with salt
eavy skillet, large enough to hold all 4 pieces if chicken without
In a deep skillet fitted with a lid, place chicken breast. Top with
thouroughly pat dry chicken thighs and cut into