a bowl. Many Vietnamese Chicken recipes usually require a short time
Chicken should be bone in and
ith paper towels.
Cook chicken, onion and garlic in the
pan.
Saute the chicken on both sides until golden
Salt and cinnamon chicken pieces. In a large skillet, melt the butter or margarine, then add the chicken and brown thoroughly on both sides. Add potatoes and onions. Add the tomato paste and water or the tomato sauce. Cover and simmer for 1 hour. Serve over Lebanese Rice. Add pine nuts.
Whisk lemon juice, minced garlic, thyme, paprika, cumin,curry powder, sugar, mint and cayenne pepper/chilli powder in a small bowl.
Place chicken in 13x9x2-inch glass baking dish. Pour marinade over;turn chicken to coat.
Cover and refrigerate at least 6 hours or overnight, turning ocassionally.
Spray large heavy based frying pan with non-stick oil and stirfry chicken until cooked.
Serve on Lebanese bread with hummus tabouli and salad.
killet over high heat. Cook chicken breasts on both sides until
Preheat oven to 425 degrees F (220 degrees C).
Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
n a bowl. Mix in chicken strips. Cover bowl with plastic
o 450 degrees F. Clean chicken and rub all over with
o 400\u00b0F.
Cut chicken into bite-size pieces.
Cut chicken into approximately 2 x 1-inch pieces.
Combine all other ingredients in shallow pan.
Add chicken to marinade. Place, covered, in refrigerator for at least one full day.
Thread chicken pieces onto skewers and cook on barbecue grill, rotating skewers and brushing with marinade frequently, until done.
(May also cook chicken under broiler indoors.)
Dust chicken fillets in seasoned flour to
il and then add the chicken, chopped onion, minced garlic, 1
Preheat oven to 425 degrees F
Place chicken, potatoes and onions in a large baking dish.
Season with sumac, salt and white pepper.
In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
Sprinkle evenly with the parsley.
Cover dish with foil.
Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).
Cut chicken breasts into pieces for skewers.
Mix remaining ingredients together to make a marinade.
Add chicken to marinade, mix well and refrigerate in a non-reactive container from 2-8 hours.
Thread chicken on skewers and grill or cook under a broiler.
Mix lemon juice, garlic, thyme, paprika, cumin and pepper in mixing bowl.
Marinate chicken mixture in the fridge for several hours.
Bake at 350 degrees for 35-40 minutes.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.