Mango chicken marinade (deb)

 

Honey Dijon chicken marinade

 

stirfry chicken with cashews

 

Savoury minced chicken salad

 

Chicken in coconut milk soup

 

Thai fried noodles with chicken

 

Mom's Recipe - Chicken casserole

Mom's Recipe - Grandma Barb's Fried Chicken

Mom's recipe - Marinade for Chicken

1 pint vinegar

1/2 pint water

1/2 lb butter

1 oz salt

Soak & baste. 

Mom's Recipe - Broccoli, Cheese, Chicken Casserole

Mix 1 1/2 cups each:
minute rice
grated cheese
broccoli
sliced mushrooms
cooked chicken
Stir in 1 can each of cream of mushroom soup and milk
Cover and microwave on high for 10 minutes. Stirring once. Let stand covered 5 minutes.

Georgian Chicken

4 skinless chicken breasts, bone-in or 8 chicken thighs
1/2 cup flour, seasoned with
salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
2 tablespoons olive oil or 2 tablespoons canola oil

SAUCE
1 (28 fluid ounce) can sliced peaches
1 cup orange juice
3 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 clove garlic, minced


Directions:

1 Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
2 Heat oil in deep sided saute pan, until it is quite hot.
3 Cook chicken, turning to brown evenly, about 3-5 minutes.
4 Remove chicken to paper towel to drain.
5 There should be 1 TBSP of oil in pan, if not, add a little more.
6 Reduce heat to medium and whisk reserved peach and orange juices until smooth.
7 Stir in remaining ingredients, bring to a boil, cook 3 minutes.
8 Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
9 Add peach slices and heat through.

From food.com

Moroccan Chicken with Apricots and Almonds

• 3 tbsp vegetable oil
• 1/2 tbsp ground cinnamon
• 1/2 tbsp ground cumin
• 1/2 tbsp powdered ginger
• 1/2 tbsp turmeric
• 6 chicken thighs, bone-in, and skin-on
• 2 medium onions, chopped into 1/2″ (1cm) cubes
• 4-5 cloves of garlic, minced
• 1 small bushel of parsley, tied into a bouquet
• 1 small bushel of cilantro, tied into a bouquet (optional)
• 2 cups of water
• 2 cups dried apricots
• 2 tablespoons honey
• 2 sticks of cinnamon
• handful of blanched and sliced almonds
• 2 cups of couscous

1. In a 4 quart (4l) dutch oven or other heavy cooking pot, heat vegetable oil until hot (but not smoking).  Add spices to oil, and fry them up until they are fully mixed in with the oil and start to release their aromas.  Frying spices is an Indian cooking technique, that I’ve adapted to this dish.  It unlocks their flavor and releases their full potential, IMO
2. Add the chicken thighs to the oil and spice mixture, and brown on both sides.  Remove from heat and set aside for reintroduction back to the dutch over a bit later
3. Add diced onions to the same dutch oven you just fried the chicken thighs in, and soften the onions for 5-10 minutes
4. Add garlic and saute for an additional 2-3 minutes.  Be careful!  Garlic burns quickly.
5. Place chicken thighs back into dutch oven, and add parsley (and optionally, cilantro) bouquet
6. Cover with Chicken stock until the liquid level is almost covering the chicken thighs, but not entirely.  This Moroccan Chicken dish results in a thick stew, and NOT a soup, so don’t add too much liquid
7. Bring the dutch oven up to a near boil, and turn down to low to cook for 55-60 minutes
8. Meanwhile, add water, apricots, honey, and cinnamon to a small sauce pan, and bring to a boil.  Reduce down until the liquid is about 1/3 of the original water volume, and apricots are soft and tender
9. At about 40 minutes of cooking the dutch oven on low, add the contents of the small pot with apricots to the dutch oven, and mix well.  Let this simmer of another 15-20 minutes, and remove off heat
10. Place almonds on a baking sheet under the broiler, and toast for 1-2 minutes, occasionally tossing the almonds to mix them

Plate the Moroccan chicken over a bed of couscous, and sprinkle with toasted almonds.  Garnish with additional parsley (and/or cilantro).  Make sure everyone has plenty of apricots on their plate too - they are amazing when prepared this way

This was delicious! Make sure to cover the pot about 1/2 way through so that the juice doesn't reduce too much!

Recipe from Cooking in HD

Chicken with Apricot and Almonds

1 tsp ground cinnamon
2 tsp smoked paprika
1 tsp cumin
2 tsp salt
6 boneless chicken breasts, sliced
1 tbsp olive oil
1 cup dried apricots
3/4 cup water
2 tbsp honey
1 tbsp lemon juice
1/2 cup toasted almonds
4 cups basmati rice

In a large bowl, combine spices and salt. Add chicken and toss to coat. Heat oil in a large skillet set over med-high heat. Add chicken and cook, stirring for 5 min. Add apricots and water and bring to a simmer. Cook for five minutes, stirring occasionally.
Remove from heat. Stir in honey, lemon juice, and almonds. Serve over rice.

Buffalo Chicken Wing Dip

8 oz Cream cheese
356g Chopped chicken (canned or left over)
buffalo wing sauce
Ranch Salad dressing
Shredded cheddar cheese
Spread cream cheese in dish. Top with chicken. Mix wing sauce and ranch and pour over top. Top with cheese. Heat in oven until bubbly and delicious!

Butter Chicken

 2 to 3 tablespoons of butter

1 onion

¼ teaspoon of cinnamon

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

½ teaspoon of ground turmeric

1 to 2 teaspoons of chilli powder

1 tablespoon of coriander

400 grams / 14 oz of skinless, boneless chicken thighs or breasts

¼ to ½ cup ground almonds

225 gram / 8 oz can of whole peeled tomatoes with juice

1 tablespoon of tomato paste

½ cup of unsweetened yoghurt

Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges (lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. 

Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté stirring constantly until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. 

Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through. Serve on rice with a salad and Indian bread if desired.

BBQ’d Chicken Pizza

1 cup roast chicken, shredded

1 cup bbq sauce

1 pre-baked 12 ince pizza crust

¼ cup chopped scallions including most of the green part

¾ cup grated mozza

Preheat oven to 450F. Mix the chicken with ¾ cup bbq sauce, brush ¼ cup bbq sauce over crust. Scatter the chicken and scallions on the crust. Sprinkle the cheese evenly. Bake about 10 mins