and spices in a food processor with 1/2 tsp salt and
Cook pappardelle in boiling, salted water until al dente. Drain and return to pan. Cover and keep warm.
Meanwhile, to make the pesto, pulse spinach, garlic, lemon juice, Parmesan and whole walnuts until finely chopped in a food processor. With the motor running, add oil in a thin, steady stream until smooth and combined.
Combine chicken, hot pasta, chili and pesto. Spoon pasta into serving bowls and sprinkle with chopped walnuts. Serve with garlic bread, if desired.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, combine parsley, basil, almonds, garlic, stock, and lemon peel and juice in a food processor and process until finely chopped.
Add to warm pasta. Toss with chicken to combine. Season to taste and serve.
350\u00b0F. Toss the chicken lightly in seasoned flour.
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
n half the oil. Place chicken in a shallow glass bowl
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
ins, until fragrant.
Stir chicken into paste. Cook for 4
lace cauliflower florets in a food processor; pulse into rice-sized
Seasoning chicken to taste; brown chicken, no flour.
After browning chicken, dice your onion and bell pepper.
In that same pot with chicken, add the olives, capers, pimientos, turmeric, onion, bell pepper, black pepper, salt and onion powder.
Leave all the juices in the olives, capers and pimientos.
Add 3 cups water. Let it cook on medium heat until water cooks down for rice, then add rice and let it cook until rice is done.
Remove chicken meat from bones and shoured or slice.
Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.
Place chicken drumsticks in a large Dutch
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
Add garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
Serve with cornbread, if desired.
nd pepper. Cover.
Pound chicken to 1/2-inch thickness
steamer or a saucepan with a rack in the bottom
minutes.
Season chicken thighs with salt. Place chicken skin-side down
ver medium heat.
Add chicken.
Cook about 5 minutes
Heat 1 tablespoon oil and add chicken; cook about 5 minutes and drain on paper towel. Add the other tablespoon of oil and add carrots (optional) and cook 2 minutes. Cook pasta; while this cooks, add chicken broth, basil and Parmesan to skillet and stir well. Return chicken to skillet and reduce heat. Simmer about 4 minutes. Drain pasta and place in bowl or platter; top with chicken in skillet and serve.
Place remaining parts of chicken in saucepan with 3 cups water, a