minutes.
Add the chicken stock, coconut milk, ginger and
rown.
Add the marinaded chicken pieces to the pan which
a bowl. Many Vietnamese Chicken recipes usually require a short time
o medium-high and add chicken. Brown well.
Reduce heat
0 minutes before serving these Indian style sausage rolls.
Season the chicken with salt, pepper and Creole
our into skillet. Stir in chicken, and cook until it has
aucepan over medium heat. Season chicken with salt and pepper. Cook
edium-high heat. Fry the chicken until golden brown, 5 to
owl. Coat each piece of chicken with the sauce, then discard
Mix the yogurt, garlic, ginger, lemon juice, curry, cayenne, and salt in a large ziplock bag until well combined. Add the chicken and turn to coat. Marinate the chicken at least 1 hour or up to 24 hours.
Remove the chicken from the marinade (discard the marinade) and grill over medium-high heat , about 12 minutes per side, until cooked thoroughly. Serve immediately.
Combine all ingredients except chicken in a large bowl; stir until well blended. Add chicken, turning to coat well. Cover and refrigerate at least 8 hours and up to 24 hours.
Prepare grill and spray grate with cooking spray.
Remove chicken from marinade and place on a platter. Discard marinade. Grill chicken skin side down 6 to 8 minutes; turn and grill second side 6 to 8 minutes.
inute.
Cook and stir chicken in the onion mixture over
puree until smooth.
Arrange chicken in a shallow dish; coat
Sprinkle the chicken with about 1 teaspoon salt
Combine all ingredients except the chicken and oil.
Place chicken pieces in yogurt marinade.
Cover and refrigerate overnight.
Drain well.
Brush with oil and cook in 375\u00b0 oven for about 1 hour or until tender.
Serve with rice.
Makes 4 servings.
Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.
Marinate chicken pieces with pepper powder,turmeric,
Preheat the oven to 400 degrees.
Put the chicken thighs in a bowl.
Roughly chop the garlic, ginger and jalapeno and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
Use a pastry brush and rub the spice paste all over the chicken thighs.
Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
Roast in the oven for 45 minutes.
Serve hot or at room temperature.
our into skillet. Stir in chicken, and cook until it has