eparate bowls.
Toss 1 chicken thigh in flour to lightly coat
230 degrees C).
Place chicken breasts between 2 sheets of
Preheat oven to 375 degrees F (190 degrees C).
Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Season chicken thighs with salt and pepper.<
Place garlic, orange juice, olive oil, soy, chilli and honey into a bowl, season and mix well.
Place the chicken in a shallow roasting dish lined with some baking paper.
pour over the mixture and turn to coat well.
marinade 1 hour.
preheat oven to 220\u00b0C Turn the chicken some more to coat with the sauce then bake for 25-30 minutes, turning the chicken half way through and basting with the glaze.
Serve in tortillas spread with 1 tbsp mayonaise and some thorn lettuce leaves.
Place chicken legs and thighs in a
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.
Mix salad dressing, onion soup mix and apricot preserves until well combined. Season chicken pieces with salt and pepper and arrange in a baking dish. Pour sauce over chicken. Bake in a 350 degree oven covered for about 30 minutes then remove cover and bake for an additional 20-30 minutes until sauce is brown and bubbley.
br>Flatten/thin out one chicken thigh and place one 1/2
Place chicken thighs in a large resealable
x13 baking pan.
Pat chicken dry and place in the
o combine all ingredients. Add chicken breasts to bag, close and
ntil medium-hot. Cook the chicken in batches until all sides
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.
Cut chicken up into equal pieces and place in casserole dish. Combine soups with water and pour over chicken.
Cover with foil and bake in preheated 350\u00b0 oven for 1 1/2 hours.
Remove cover and allow chicken to brown.
Baked chicken, vegetable salad and rice make an easy meal.
Preheat oven to 450.
Salt and pepper chicken to taste.
Cover with foil.
Bake for about 30-45 minutes, depending on size of chicken breasts.
Prepare cheese sauce mix per directions on package.
Add chopped chives and bacon bits.
Remove foil from chicken.
Pour sauce mix over chicken.
Bake about 10 minutes more.
Variation:
Use fresh, sliced mushrooms, black olives, etc.
Can be baked, covered in microwave for about 15 minutes.
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.