CHICKEN RECIPE: In a large bowl, combine
If a recipe calls for ground cardamom, it
Combine 2 tablespoons honey, 1 teaspoon oil, and vinegar
Dip chicken in egg.
roll in flour.
fry in pan until golden
Transfer to baking dish.
bake in oven 180 Celsius for 10 minutes.
while baking heat honey.
pour honey over wings AFTER taking them out of the oven. Better still, when they are already on the plates!
killet with lid.
Add chicken breasts. Return broth to a
br>Add in 3 cups chicken broth and the lemon zest
Sprinkle and rub the chicken breasts with seasoning salt. Cover
ntil aromatic, then add the chicken meat into the wok. Use
-sealable plastic bag. Add Chicken and seal. Place bag into
ll marinade ingredients together, except chicken, to a food processor and
inch nutmeg.
Coat the chicken pieces well with the flour
Preheat oven to 350 deg.
Add 1/2 the butter (1/4 c) to 13 x 9 baking pan and put in the oven to melt butter.
Combine Flour, salt and cayenne pepper.
Coat Chicken in Flour mixture.
Take pan with melted butter out of oven.
Put dredged chicken thighs into pan, turning to coat with butter Bake at 350 F for 20 minutes.
Mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
Pour over chicken.
Bake 20 minutes more or until chicken is tender, basting several times with drippings from the pan.
r until thickened.
Add chicken and pimientos; heat through. Serve
etchup, soy sauce, honey, and garlic. Put chicken in bag and squoosh
wine and cornflour. Cut up chicken, if not already done, and
hallow bowl.
Dip the chicken cubes into the egg mixture
Place garlic, ginger, soy sauce, honey, sherry, lemon juice and oil in shallow glass bowl and mix to combine.
Add chicken, cover and marinate for 30 minutes or overnight in refrigerator.
Drain chicken and reserve marinade.
Cook chicken under preheated medium grill, brushing with marinade, for 4-5 minutes each side until cooked.
Serving idea: Serve with boiled noodles tossed with freshly ground black pepper and snap peas.
rill to high. Cut each chicken breast into 6 even chunks
n a shallow dish. Coat chicken in cornstarch, shaking off excess
Place the chicken in a large shallow glass