third dish.
Cut chicken in half lengthwise. Dust in
he avocado and sprinkle it with 2 tablespoons of lime juice
For the chicken: Rinse chicken and pat dry; place
aramelized.
Add the tomatoes, tomato puree, and fish sauce. Turn
Preheat oven to 400\u00b0F. Season chicken legs, place on a baking tray then roast for 30 mins. Add potatoes and garlic, drizzle with 3 tbsp oil. Mix honey, chili sauce and paprika then brush over chicken. Return to oven for 15 mins. Add large bell pepper pieces and thyme and cook for another 15 mins or until chicken is cooked through.
For the salsa, mix diced peppers with tomato, spring onion, vinegar, 2 tbsp oil, ketchup and sambal paste, to taste.
Serve chicken with potatoes, pepper and salsa.
alt. Rub the chicken with the spice mixture, drizzle with oil and cook
season chicken with salt and black pepper.
Toss chicken with seasoning in a bowl.
Place couscous and 1 cup water in a small saucepan on high heat. Bring to a boil. Cover, remove from heat and let stand for 10 mins. Use a fork to separate grains.
Place couscous in a large bowl. Add chickpeas, tomatoes, green pepper and herbs, and season to taste. Toss well to combine.
Heat a grill pan on high heat. Cook chicken for 3-5 mins each side, until golden. Let stand for 5 mins, then cut diagonally into strips. Add to couscous mixture and toss well to combine.
Boil chicken in the water with cardamoms and salt, until soft
igh heat; brush grill rack with oil.
Combine soy sauce
>chicken completely dry with paper towels. Sprinkle the pieces on all sides with
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
aste. Place chicken in a shallow dish and brush with one-third
about 5 minutes.
Season chicken with salt and pepper.
Add
Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.
Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.
In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
minutes.
Season the chicken with salt and pepper, then add
To make the tomato sauce: over low heat heat
Dust the chicken with a little flour. Heat the
pocket into each chicken breast and fill with the cream cheese