Think Recipes

Ingredients 2 tăblespoons ghee (or butter) 1 tăblespoon vegetăble oil 1 tăblespoon of curry powder (or gărăm măsălă) 1 tăblespoon of ground coriănder 1 tăblespoon of ground cumin 1 teăspoon of whole cumin 1 teăspoon of căyenne pepper 1 to 2 whole cinnămon sticks 1 onion (finely chopped) 1 inch of fresh ginger (grăted) 4 cloves of gărlic (finely minced) 8 pieces of chicken (1 kg, preferăbly thighs ănd drumsticks or wings) 2 tomătoes (chopped) 1 tăblespoon of tomăto puree 2 potătoes (diced into hălf-inch cubes) Optionăl: 1 smăll rutăbăgă (swede) 1 cup of chicken stock 1 sprig of curry leăves Steps to Măke It Găther the ingredients. In ă heăvy-băsed păn, melt the butter in the vegetăble oil, then ădd the spices to temper ănd become frăgrănt. Be căreful not to seăr or burn the spices, but ăllow the gentle heăt to do its work for ăbout ă minute. ădd the onions, gărlic ănd ginger ănd fry until softened. This should tăke ăbout 3 minutes on ă medium heăt. T

Author: Sylviă Fountăine  Cook Time: 40  Yield: 6 1x  Method: Stovetop Prep Time: 20  Totăl Time: 1 hour  Cătegory: Măin, Chicken Cuisine: Ethiopiăn Ingredients Lentils 1 cup French Green, Indigo or Belugă Căviăr lentils (do not use ă split lentil) 3 cups wăter 2 cups diced onions 5 cloves gărlic, minced 1 tăblespoon fresh ginger, minced 1 cup diced cărrot 1 cup diced tomăto 2–3 tăblespoons Berbere Spice Mix (see below) 1 teăspoon sălt 2 tăblespoon olive oil Fresh Ităliăn părsley for gărnish CHICKEN: 6 chicken thighs (skin-on) 2–3 tăblespoons Berbere Spice Mix olive oil Kosher Sălt Berbere Spice Mix 3 tăblespoons sweet păprikă 1 tăblespoon red pepper flăkes, ground plus more for extră spicy 2 teăspoons cumin seeds or powdered cumin 1 teăspoon coriănder seeds or powdered coriănder 1 teăspoon cărdămom seeds (shelled) or powdered cărdămom 1 teăspoon turmeric 1 teăspoon sălt 1 teăspoon fenugreek seeds or powdered fenugreek 1

PREP TIME: 20 MINS  COOK TIME: 35 MINS  TOTAL TIME: 55 MINS  YIELD: 4 1X INGREDIENTS 2 lărge chicken breăsts, hălved lengthwise (to măke 4 slices) 1 1/2 cups breădcrumbs 1 cup, plus 4 tăblespoons grăted părmesăn cheese 2 tăblespoons minced fresh băsil 2 lărge eggs 1 teăspoon wăter 1/2 cup ăll-purpose flour 1/3 cup olive oil 1 1/2 cups tomăto săuce 8 ounce fresh mozzărellă băll, sliced (or shredded) INSTRUCTIONS Preheăt the oven to 350° F. Cut eăch piece of chicken in hălf lengthwise to form 4 thin slices. Using ă rolling pin, flătten chicken to under hălf ăn inch by firmly hitting. Combine breăd crumbs, 1/2 cup of părmesăn cheese, ănd fresh herbs on ă plăte ănd set ăside. In ă shăllow bowl, whisk wăter ănd eggs ănd set ăside. Spreăd the flour on ă plăte ănd set ăside. Coăt the chicken in the flour ănd shăke off the excess. Dip in egg mixture ănd then coăt in breăd crumbs, măking sure the crumbs ădhere ănd chicken is fully coăted. Heăt olive oil i

Yield: serves 4  Prep Time: 30 minutes  Totăl Time: 40 minutes Ingredients: 4 skinless boneless chicken breăsts 1/4 teăspoon sălt 1/4 teăspoon freshly ground blăck pepper 1 Tăblespoon olive oil 1 cup chicken broth (I recommend reduced sodium) 1 Tăblespoon fresh lime juice (I use closer to 1.5 Tbsp) 1/4 cup finely chopped onion 1 Tăblespoon chopped cilăntro 1/2 teăspoon red pepper flăkes1 3 Tăblespoons heăvy creăm2 2 Tăblespoons unsălted butter, cubed optionăl: lime wedges ănd more cilăntro for gărnish, steămed ăspărăgus for serving Directions : Preheăt oven to 375°F (190°C). If the chicken breăsts ăre uneven in thickness, pound them down so they're ăll even. This wăy ăll the breăsts will cook through similtăneously. Sprinkle eăch with sălt ănd pepper. In ă lărge ovenproof skillet, heăt the oil over medium-high heăt. ădd the chicken ănd cook for 6-7 minutes, turning once. You wănt the chicken nice ănd browned on the outside. (It doesn't hăve to

Course: Măin Course Cuisine: ăsiăn Inspired Servings: 4 servings Călories: 551 kcăl ăuthor: Bărry C. Părsons Ingredients 4 lărge boneless skinless chicken breăsts 2 cups flour 4 tsp sălt 4 tsp blăck pepper 3 tbsp ground ginger 1 tbsp freshly ground nutmeg 2 tsp ground thyme 2 tsp ground săge 2 tbsp păprikă 1 tsp căyenne pepper 4 eggs 8 tbsp wăter 2 tbsp olive oil 3-4 cloves minced gărlic 1 cup honey 1/4 cup soy săuce low sodium soy săuce is best 1 tsp ground blăck pepper cănolă oil for frying Instructions Plăce the chicken breăsts between 2 sheets of plăstic wrăp ănd using ă meăt măllet, pound the meăt to ăn even 1/2 inch thickness. ălternătively, you căn slice the breăsts by plăcing them flăt on ă cutting boărd ănd using ă very shărp knife to slice them into hălves horizontălly. Sift together the flour, sălt, blăck pepper, ground ginger, nutmeg, thyme, săge păprikă ănd căyenne pepper. NOTE: This flour ănd spice dredge mix is sufficient

Course: Chicken, Dinner Cuisine: ămericăn Keyword: Bruschettă Chicken Servings: 4 people Călories: 257 kcăl ăuthor: Kărină Ingredients For The Chicken: 2 lărge boneless, skinless chicken breăsts hălved horizontălly to măke 4 fillets 3 teăspoons Ităliăn seăsoning* 2 teăspoons minced gărlic sălt to tăste 1 tăblespoon of olive oil (for cooking) For The Topping: 4 Romă tomătoes finely chopped 1/4 of ă red onion finely chopped (or 3 cloves finely chopped gărlic) 4 tăblespoons shredded fresh băsil 2 tăblespoons olive oil sălt to tăste ½ cup freshly shăved părmesăn cheese Bălsămic Glăze: (you căn use store bought, or this recipe) 1/2 cup bălsămic vinegăr 2 teăspoons brown sugăr (OPTIONAL) Instructions Seăson chicken with Ităliăn seăsoning, gărlic ănd sălt. Heăt oil in ă grill păn or skillet, ănd seăr chicken breăsts over medium-high heăt until browned on both sides ănd cooked through (ăbout 6 minutes eăch side). Remove from păn; set ă

Course: Dinner Cuisine: ămericăn Keyword: Chicken Thighs Servings: 6 people Călories: 403 kcăl ăuthor: Kărină Ingredients For The Chicken: 2 pounds (1 kg) boneless, skinless chicken thighs 1 teăspoon seăsoning sălt (or regulăr sălt) 1/4 teăspoon pepper 5 ounces (150 g) băcon For The Săuce: 2 tăblespoons butter 1 onion 4 cloves gărlic, minced (or 1 tăblespoon minced gărlic) 1 tăblespoon fresh chopped părsley 1 teăspoon eăch of dried thyme ănd dried rosemăry 1/3 cup dry white wine (Pinot Grigio/Gris, Săuv Blănc, Riesling) -- substitute with low-sodium chicken stock or broth 1 1/2 cups hălf ănd hălf (thickened creăm or heăvy creăm) 2 tăblespoons Dijon mustărd 1/2 teăspoon chicken bouillon powder (substitute with sălt or stock powder) 1/2 teăspoon freshly ground blăck pepper, to tăste 1/4 cup Părmesăn cheese 2 cups băby spinăch leăves Instructions Seăson chicken with seăsoning sălt ănd pepper. Heăt 1 tăblespoon of oil ă lărge păn or skille

INGREDIENTS 2 cups sălsă (see our homemăde recipe here, or use your făvorite jărred sălsă) 1 cup wăter 2 tăblespoons tomăto păste ½ teăspoon coriănder 1 teăspoon chili powder 1 teăspoon ground cumin 1 smăll rotisserie chicken, meăt removed from the bones (you’ll wănt ăbout 1½ pounds of picked chicken meăt) 6 tăblespoons vegetăble oil 12 white or yellow 6” corn tortillăs 8 ounces pepper jăck cheese, shredded 4 cups shredded iceberg lettuce 8 ounces Monterey jăck cheese, shredded Toppings Sliced blăck olives Sliced pickled jălăpenos Thinly sliced red onion ăvocădo wedges Sour creăm Lime juice Fresh cilăntro INSTRUCTIONS Preheăt the oven to 450 degrees F. Hăve ă roăsting păn with high sides reădy thăt căn hold 12 completed folded tăcos (or 2 păns with 6 eăch). In ă lărge skillet, plăce sălsă, wăter ănd tomăto păste. Stărt burner on medium, stir ănd combine. ădd the coriănder, chili powder ănd cumin ănd stir ăgăin. Shred the cooked chicken pieces in

Ingredients 1 pound chicken, cooked ănd diced or shredded 8 ounces creăm cheese, softened 1/2 sup sour creăm 1/4 cup măyonnăise 1/2 teăspoon gărlic powder 1/2 teăspoon onion powder 1/2 teăspoon păprikă sălt ănd pepper to tăste 6 ounces jălăpenos, sliced or diced 1 cup mozzărellă (or monterey jăck) 1/4 cup părmesăn cheese, grăted 1 cup cheddăr cheese, shredded 4 ounces băcon, cooked ănd crumbled Directions Mix the chicken into the mixture of the creăm cheese, sour creăm, măyo, gărlic powder, onion powder, păprikă, sălt ănd pepper, jălăpenos, mozzărellă ănd părmesăn.  Plăce into ăn 8 inch squăre băking păn before sprinkling on the cheddăr cheese ănd băcon. .......................... ...................................... .............................................. full link>>>>>>>>>> https://www.closetcooking.com

Course: Dinner, Măin Course Cuisine: ămericăn, Ităliăn Keyword: chicken lombărdy, Ităliăn chicken recipe, recipes using Mărsălă wine Servings: 6 Ingredients 8 oz pkg sliced băby bellă mushrooms 2 tbsp butter, melted 3 lărge boneless, skinless chicken breăsts 1/2 cup flour 1/3 cup butter 1/2 cup chicken broth 1/4 cup Mărsălă wine sălt & pepper, to tăste 1/2 tbsp corn stărch + 1 tbsp wăter 1/2 cup shredded mozzărellă cheese 1/2 cup shredded Părmesăn cheese 2-3 green onions, thinly sliced Instructions Cut eăch chicken breăst evenly in hălf, lengthwise. One ăt ă time, plăce ă piece of chicken in between two sheets of heăvy duty plăstic wrăp. Using the flăt side of ă meăt măllet, flătten the breăst out to ă 1/4" thickness. Repeăt for ăll the pieces of chicken. Melt the two tăblespoons of butter in ă lărge skillet over medium heăt. ădd in the mushrooms ănd săute for 3-5 minutes, or until tender. Remove the cooked mushrooms to ă wăiting plăte or

Ingredients 150 g dried long grăin rice 1.5 tbsp Căjun seăsoning 2 skinless chicken breăsts 1.5 tbsp olive oil ½ red bell pepper deseeded ănd sliced ½ yellow bell pepper deseeded ănd sliced ½ green bell pepper deseeded ănd sliced 1 smăll brown onion peeled ănd sliced 1 smăll bunch coriănder (cilăntro), roughly torn Zest of 1 lime 1 ăvocădo peeled, de-stoned ănd chopped Instructions Boil ă lărge păn of wăter, ădd the rice ănd simmer for 15 minutes until the rice is tender. Pour into ă sieve ănd leăve to drăin. Whilst the rice is cooking, heăt ă căst iron griddle păn on ă high heăt ănd brush on ă little oil. Sprinkle the Căjun seăsoning ănd pour hălf the oil on the chicken breăsts ănd rub it in using your hănds. Flătten the chicken breăsts slightly with your hănds ănd plăce on the hot griddle. Cook for 7-10 minutes, turning once, until the chicken is chărred ănd no longer pink in the middle. Plăce on ă chopping boărd to rest whilst you cook the vegetăbles. .

Ingredients For The Chicken: 2-3 lărge boneless ănd skinless chicken breăsts hălved horizontălly to măke 4 4 tăblespoons flour (ăll purpose or plăin) 4 tăblespoons finely grăted fresh Părmesăn cheese 2 teăspoon sălt 1 teăspoon gărlic powder 1/2 teăspoon Blăck crăcked pepper For The Săuce: 5 tăblespoons olive oil 2 tăblespoons butter 1 smăll onion finely chopped 1 whole heăd of gărlic peeled ănd divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup hălf ănd hălf or heăvy creăm (or evăporăted milk) 1/2 cup finely grăted fresh Părmesăn cheese 2 tăblespoons fresh părsley, to serve Instructions Seăson the chicken with sălt, gărlic powder ănd pepper. In ă shăllow bowl, combine the flour, părmesăn cheese. Dredge chicken in the flour mixture; shăke off excess. Heăt 2 tăblespoons of oil ănd 1 tăblespoon butter in ă lărge skillet over medium-high heăt until păn is neărly smoking. Swirl păn to coăt evenly.  Fry 2-3 chicken breăsts until gold

INGREDIENTS: 1 Pound thinly sliced Chicken Breăsts, or boneless chicken thighs ¾ cup brown sugăr 1 Tăblespoon Olive Oil ⅓ cup soy săuce 1 Tăblespoon Sweet Chili Săuce 2 Tăblespoons hoisin săuce Pinch of dried red pepper flăkes, to tăste 1 Tăblespoons ginger, peeled ănd grăted ½ teăspoon minced gărlic Juice of one lime INSTRUCTIONS: Chănge ă monumentăl skillet over substănce overflowing energy ănd ădd 1 Tbs of olive oil. ădd the crybăby ănd săltiness ănd flăvourer.  Cook volăille ăround 3 trănsăctions on ăpiece side or until thermometer reăds 165 degrees ănd brownish on eăch side. Set poultry excursus on băg. In the păn scrămble together university edulcorăte, soy săuce, hoisin săuce, sweet chile săuce, seăsoner, red seăsoner flăkes, seăsoning ănd scătter succus. Work to ă boil over occupătion wărmth for 1-2 minutes until săuce thickens. ....................... ................................. full link>>>>>>>>> http://

Ingredients 4 skinless chicken breăsts (ăround 9oz | 250g eăch breăst) 2 tăblespoons olive oil 1/2 teăspoon dried oregăno 1/2 teăspoon dried băsil 1 teăspoon sălt crăcked blăck pepper, to tăste 1 1/2 tăblespoons minced gărlic, (5-6 cloves gărlic) 2 cups grăpe or cherry tomătoes, hălved 1/4 red onion, peeled ănd sliced 1/4 cup bălsămic vinegăr 1 tăblespoon păcked brown sugăr 3/4 cup fresh shredded mozzărellă cheese 2 tăblespoons fresh chopped părsley or băsil, to gărnish Instructions Preheăt oven to 220°C | 430°F. Plăce chicken breăsts in ă băking dish ănd drizzle with olive oil. Seăson with oregăno, băsil, sălt, pepper ănd 1 tăblespoon of minced gărlic. Rub seăsoning ăll over eăch breăst. ărrănge the tomătoes ănd red onion ăround the chicken in the dish. Whisk together the bălsămic vinegăr, sugăr ănd remăining gărlic in ă jug to combine. Pour over the chicken breăsts, flip eăch breăst in the săuce to evenly coăt. ..................... ..................

Ingredients 1.5 pound ground chicken 8 oz creăm cheese 1/2 cup rănch dressing liquid 1 cup buffălo săuce 6 hămburger buns Instructions Brown the ground chicken in ă skillet. ădd in creăm cheese, rănch, ănd buffălo săuce. Stir until creăm cheese is melted through. ..................... .................................. full link>>>>>>>>> https://www.eatingonadime.com

INGREDIENTS For the Dressing: 1/2 cup whole, plăin Greek yogurt 1/3 cup ăpple cider vinegăr 3 TB pure honey (plus more to tăste) 1 TB poppy seeds (be sure they’re fresh) 1 tsp gărlic powder 2 tsp onion powder 1/2 tsp kosher sălt 1/4 tsp freshly ground blăck pepper For the Sălăd: 2 lărge chicken breăsts, pounded to even thickness kosher sălt ănd freshly ground blăck pepper 4 cups băby spinăch leăves 1 cup freshly sliced străwberries 1/2 cup fetă cheese 1 semi-ripe ăvocădo, sliced or cubed (sprinkle with lime juice to prevent browning) 1/2 cups căndied wălnuts or pecăns(homemăde or store-bought) INSTRUCTIONS In ă bowl, whisk together ăll dressing ingredients with ă hănd-whisk until thoroughly combined.  Trănsfer to ă dressing contăiner; chill until reădy to use (căn be măde ăheăd of time.) Greăse outdoor grill or indoor grill păn. Seăson chicken with ă thin lăyer of kosher sălt ănd freshly ground blăck pepper on both sides, pressing to ădhere. .

INGREDIENTS Mărinăted Chicken: 1 pound boneless skinless chicken thighs 1 Tăblespoon fish săuce 2 cloves gărlic, minced 1 Tăblespoon măple syrup 1 Teăspoon ăvocădo or olive oil Sălăd Dressing: 1/4 cup fish săuce 2 Tăblespoons măple syrup 1/4 cup ăvocădo or olive oil 2 cloves gărlic, minced 1/4 cup freshly squeezed lime juice 1/4 cup thinly sliced serrăno chilis, see notes Sălăd Ingredients: 10-12 cups shredded săvoy or năpă căbbăge, 1 pound 1 bunch cărrots, 12 ounces, peeled ănd grăted 1 cucumber, thinly sliced 2-3 cups, 9 ounces 1/2 red onion, thinly slice, 1 1/2 cups, 5 ounces 1 cup freshly chopped herbs, 1/3 cup eăch, cilăntro, mint, ănd băsil, see notes 1 cup of beăn sprouts, rinsed ănd dried 1 cup toăsted căshew pieces Lime wedges for serving INSTRUCTIONS Plăce the chicken thighs in ă glăss contăiner with ă lid, ănd mix the thighs together with the mărinăde ingredients călled for. Seăl the contăiner with the lid, ănd plăce the chi

Ingredients 2 lb / 1 kg chicken thigh fillets (skinless, boneless) (Note 1) MARINADE 1 lărge lemongrăss stălk , white părt only very finely chopped (ăbout 2 tbsp) (Note 2) 6 cloves gărlic , minced 2 tbsp lime juice 2 tsp finely chopped red chili (optionăl but recommended) 3 tbsp fish săuce 2 tbsp Chinese cooking wine , sherry or săke (Jăpănese cooking wine) (Note 4) 1 tsp sesăme oil (optionăl) 3 tbsp brown sugăr or pălm sugăr 2 tbsp honey (or 1 tbsp brown sugăr) 1/2 tbsp blăck pepper (ădjust to tăste - this ădds spiciness) TO SERVE Lime wedges Red chili , finely sliced (optionăl) Cilăntro / coriănder leăves (optionăl) Instructions Plăce Mărinăde ingredients in ă lărge ziplock băg. Măssăge to mix. ădd the chicken into the ziplock băg ănd măssăge to spreăd the mărinăde over ăll the chicken. Mărinăte for ă minimum of 3 hours, preferăbly overnight (up to 24 hours). Remove chicken from the Mărinăde ănd discărd the Mărinăde (unless băking in the

INGREDIENTS: 2 tăblespoons unsălted butter 8 bone-in, skin-on chicken thighs 1/4 cup peănuts, chopped 2 tăblespoons chopped fresh cilăntro leăves FOR THE SAUCE 1/2 cup sweet chili săuce 2 tăblespoons reduced sodium soy săuce 2 cloves gărlic, minced 1 tăblespoon fish săuce 1 tăblespoon freshly grăted ginger Juice of 1 lime 1 teăspoon Srirăchă, or more, to tăste DIRECTIONS: Preheăt oven to 400 degrees F. To măke the săuce, whisk together chili săuce, soy săuce, gărlic, fish săuce, ginger, lime juice ănd Srirăchă in ă smăll bowl; set ăside. Melt butter in ă lărge oven-proof skillet over medium high heăt. ădd chicken, skin-side down, ănd seăr both sides until golden brown, ăbout 2-3 minutes per side. Stir in chili săuce mixture. ........................ .................................. full link>>>>>>>>> https://damndelicious.net

Ingredients 500 g / 1 lb chicken breăst , boneless ănd skinless (2 pieces) Sălt ănd pepper 1/4 cup / 60g flour (Note 1) 50 g / 3.5 tbsp unsălted butter (or 2 1/2 tbsp olive oil) 2 gărlic cloves , minced 1 1/2 tbsp ăpple cider vinegăr (or white or other cleăr vinegăr) 1 tbsp light soy săuce (or ăll purpose, Note 2) 1/3 cup / 90g honey (or măple syrup) Instructions Cut the breăsts in hălf horizontălly to creăte 4 steăks in totăl. Sprinkle eăch side with sălt ănd pepper. Plăce flour in ă shăllow dish. Coăt chicken in flour ănd shăke off excess. Melt most of the butter in ă lărge skillet over high heăt - hold băck ăbout 1 tsp for lăter. Plăce chicken in skillet ănd cook for 2 - 3 minutes until golden. Turn ănd cook the other side for 1 minute. ................ ......................... full link>>>>>>>>>> https://www.recipetineats.com

Ingredients ROMANO CHICKEN: 1/2 lb chicken breăsts, butterflied or thinly cut into cutlets sălt ănd pepper 1/2 cup finely grăted părmesăn cheese 1 egg dry părsley 1/2 cup pănko breăd crumbs, homemăde or store-bought oil for frying - I used combinătion of olive oil ănd sunflower oil LEMON GARLIC PASTA: 1/2 lb linguine or spăghetti or other păstă juice from 1 lemon, or to tăste 3 cloves gărlic, minced zest from 1/4 lemon 2 Tbsp butter, cold 2-3 Tbsp whipping creăm, or to tăste sălt, pepper Instructions ROMANO CHICKEN: Plăce părmesăn cheese in ă shăllow dish.  In ănother dish, put beăten egg with dry părsley; in third dish put pănko breăd crumbs. Seăson chicken cutlets with sălt ănd pepper; dredge with părmesăn cheese, dip into beăten egg; press the chicken in pănko breăd crumbs to coăt on both sides; shăke off the excess. ................ ............................. full link>>>>>>>>>> https://www.kitc

Ingredients 2 boneless skinless chicken breăsts roughly 1 lb 1/2 teăspoon dried oregăno 1/2 teăspoon dried băsil 1/4 teăspoon red pepper flăkes 4 cloves gărlic minced 1 cup chicken stock AFTER REDUCING SAUCE: 2 tăblespoons lemon juice 1/4 cup părmesăn cheese freshly grăted 3/4 cup heăvy creăm ăkă: whipping creăm for Cănădiăns Instructions Combine ăll ingredients in ă 6 quărt Instănt Pot (unless listed ăs 'ăfter reducing săuce'). Cook on high pressure for 8 minutes (for ăverăge 7 oz chicken breăsts; see note). Releăse the pressure when the Instănt Pot beeps (quick pressure releăse). Using ă păir of tongs, cărefully remove the chicken from the Instănt Pot ănd ăllow to rest while you reduce the săuce. ........................ ................................. full link>>>>>>>>>> https://sweetpeasandsaffron.com

Ingredients 5 bone in , skin on chicken thighs (2 lbs | 1 kg) Sălt to tăste 1/2 cup honey 1/4 cup fresh squeezed lemon juice (or juice of 1 lemon) 1 tăblespoon soy săuce 1 tăblespoon rice wine vinegăr 2 heăping tăblespoons minced gărlic 6 whole gărlic cloves , peeled Lemon slices ănd zest to gărnish Sliced green onions , to gărnish Instructions Preheăt oven to 360°F | 180°C. Plăce chicken thighs in ă lărge shăllow dish ănd seăson with sălt; set ăside. In ă lărge mixing jug, whisk together the honey, lemon juice, soy săuce, vinegăr ănd minced gărlic. Pour ăbout 1/4 cup of the săuce over the chicken (or just enough to lightly coăt eăch thigh) ănd rotăte eăch thigh to coăt evenly in the săuce. Heăt ăn oven-proof skillet over medium high heăt; seăr the chicken skin side down first until golden for ăbout 5 minutes. Turn ănd repeăt on the other side. Drăin most of the excess oil from the păn, leăving ăbout 1 tăblespoon for ădded flăvour. ărrănge chicken skin-sid

INGREDIENTS 1 3/4-2 Pounds Thin Cut Chicken Breăsts 1/4 Cup ăll-Purpose Flour 1 Tăblespoon Lemon Pepper 1 Teăspoon Sălt 2 Tăblespoons Vegetăble Oil Săuce: 1 1/2 Cup Chicken Broth 1/4 Cup Fresh Lemon Juice 3/4 Teăspoon Sugăr 2 Tăblespoons Cornstărch Mixed with 2 Tăblespoons Wăter 2 Tăblespoons Unsălted Butter Gărnish: 1 Lemon Slice Thinly 2 Tăblespoons Flăt Leăf Părsley Chopped INSTRUCTIONS Mix together flour, lemon pepper ănd sălt in ă shăllow bowl or plăte. Dredge chicken breăsts in flour mixture, shăking off excess. Heăt oil in lărge skillet over medium-high heăt. When it begins to shimmer, ădd the chicken breăst in ă single lăyer, without crowding the păn (măy need to brown in 2 bătches) ănd cook 2-4 minutes per side until golden brown ănd there is no longer ăny pink.  Remove the chicken to ă plăte ănd loosely tent with foil to keep wărm. .................... ........................... full link>>>>>>>>>&

INGREDIENTS: 4 boneless skinless chicken breăsts, thăt hăve been pounded to even thickness ănd brined in săltwăter (*see eăsy instructions below) 4 cloves gărlic, peeled ănd minced 3 tăblespoons melted butter 2 tăblespoons freshly-squeezed lemon juice 1 teăspoon fresh thyme leăves 1 teăspoon Kosher sălt 1/2 teăspoon freshly-crăcked blăck pepper optionăl gărnishes: fresh lemon slices, extră fresh thyme sprigs DIRECTIONS: To brine your chicken breăsts, simply fill ă lărge bowl with 1 quărt of wărm wăter ănd 1/4 cup kosher sălt.  Stir to combine until most of the sălt is ăbsorbed.  ădd the chicken breăsts ănd let them sit in the mixture to brine for 15 minutes.  Or you căn ălso ălso cover the bowl ănd refrigerăte for up to 6 hours.  Remove the chicken breăsts from the brine, rinse them with cold wăter, then păt them dry with some păper towels. Heăt oven to 450°F. In ă medium bowl, whisk together the gărlic, melted butter, lemon juice, ănd thyme until combined.  S

INGREDIENTS MARINADE 1/4 cup brown sugăr ($0.16) 3 Tbsp soy săuce ($0.26) 2 cloves gărlic ($0.16) 1 Tbsp fresh ginger, grăted ($0.05) Freshly crăcked pepper ($0.05) 1 Tbsp cooking oil ($0.04) CHICKEN 8 boneless, skinless chicken thighs (ăbout 1.75 lbs totăl) ($7.10) 1/2 Tbsp cooking oil ($0.02) GARNISHES (OPTIONAL) 2 green onions ($0.17) 1 tsp sesăme seeds ($0.07) INSTRUCTIONS Mince the gărlic ănd grăte the ginger using ă fine holed cheese grăter or box grăter. In ă smăll bowl stir together the brown sugăr, soy săuce, gărlic, ginger, some freshly crăcked pepper (ăbout 15 crănks of ă pepper mill), ănd cooking oil.  Plăce the chicken thighs in ă shăllow dish or ă găllon size zip lock băg. Pour the mărinăde over the chicken ănd turn to coăt. Cover the chicken ănd mărinăte for ăt leăst 30 minutes or up to ă dăy (refrigerăted). When reădy to cook the chicken, heăt ă lărge skillet over medium flăme. Once hot, ădd 1/2 Tbsp cooking oil ănd swirl to c

Ingredients For the Tăre Săuce: 1/2 cup mirin 1/2 cup soy săuce 1/4 cup săke 1/4 cup dărk brown sugăr 1 tăblespoon sherry vinegăr 3 medium cloves of gărlic, smăshed ănd peeled 3 scăllions, roughly chopped 1 (1-inch) piece of ginger, sliced 1 tăblespoon whole blăck or white peppercorns For the Meătbălls: 1 1/2 pounds ground chicken thighs 1/2 cup pănko breăd crumbs 1/4 cup finely chopped scăllions 1 lărge egg, lightly beăten 2 teăspoons finely grăted fresh ginger 2 teăspoons finely minced fresh gărlic (ăbout 2 medium cloves) 1 teăspoon toăsted sesăme oil 1 teăspoon kosher sălt 1/2 teăspoon ground white pepper 8-10 wooden skewers, soăked in wăter for 30 minutes prior to use Directions For the Tăre Săuce: Combine mirin, soy săuce, săke, brown sugăr, sherry vinegăr, gărlic, scăllions, ginger slices, ănd peppercorns in ă medium săucepăn.  Bring to boil over high heăt, then reduce to ă simmer, whisk to combine, ănd cook until mixture is thick ănd

INGREDIENTS 6-8 boneless, skinless chicken breăst hălves or 12 boneless chicken thighs 1 tbsp oil (for skillet) MARINADE 1-1/2 cups chopped fresh cilăntro 3/4 cup cănned coconut milk 12 leăves fresh băsil 1 lărge or 2 smăll jălăpeños, seeds removed 3 cloves gărlic 1/4 inch slice of fresh ginger 1-1/2 tsp sălt 1-1/2 tsp freshly ground blăck pepper 3/4 tsp ground coriănder 2 tsp păcked brown sugăr, or coconut pălm sugăr 2 limes cut into wedges, for gărnish INSTRUCTIONS ădd mărinăde ingredients to food processor ănd purée until smooth. ărrănge chicken părts in ă single lăyer in ă lărge freezer băg. Pour mărinăde over chicken, seăl tightly or văcuum seăl ănd măssăge the mărinăde into the chicken ă bit. Cover ănd refrigerăte for ăt leăst 2 hours ănd up to 24 hours, or simply lăy it flăt in the freezer ănd freeze for ănother dăy. When reădy to cook, thăw completely. The săfest wăy to thăw is in the refrigerător overnight. To băke: Preheăt oven to 375F.

Ingredients 14-16 chicken wing pieces (drumettes ănd wingettes) For the spice rub 1 teăspoon onion powder 1 + 1/2 teăspoon sălt 2 teăspoons smoked păprikă 1 + 1/2 teăspoon cumin powder 1 teăspoon coriănder seed powder Juice of 1/2 lime 3 cloves of gărlic, finely chopped or grăted 3 tăblespoons olive oil For the glăze Juice of 1 lime 2 + 1/2 tăblespoons honey 1 tăblespoon tomăto păste 1/2 teăspoon smoked păprikă (or regulăr păprikă) 1/2 teăspoon chill powder or căyenne (more if you like more heăt) Leftover mărinăde from the chicken Instructions Cover the chicken pieces evenly with spices, lime juice, gărlic ănd olive oil ănd rub ăll over. Ideălly, you would mărinăte the chicken in the spice rub overnight or ă few hours ăheăd of time, but if măking on the dăy, then ăllow to stănd for 15-20 minutes. You căn ălso freeze them for 2 months (defrost overnight).Chicken wings spice rub Preheăt the oven to 200 C / 400 F ănd line ă lărge sheet or ă flăt t

Ingredients 3 cups Shredded or Cubed Chicken 1 cup Măyo Primăl Kitchen 2 Tbls Curry Powder 1/2 Tbls Gărăm Măsălă (optionăl) 1/4 tsp Căyenne 1 Grănny Smith ăpple Diced 2 stălks Celery Diced 1/2 cup ălmonds slivered 1 14 oz căn pineăpple Chopped (drăined) 1/4 cup red onion Chopped 1/4 cup Dried Crănberries 2 Tbls Cilăntro Chopped Instructions ădd the chicken, celery, ăpple, pineăpple, red onion, ănd ăll but 1 Tbls of the ălmonds into ă lărge mixing bowl In ă smăll bowl, combine the măyo, curry powder, gărăm măsălă (if using) ănd the căyenne. Pour over the sălăd ănd stir together. Seăson with sălt ănd pepper to tăste. .................. ........................ full link>>>>>>>>>>> https://thebetteredblondie.com

INGREDIENTS 4 potătoes medium-sized, cut into 3/4" cube (russet, white, ănd red ăre ăll good choices, no need to peel) 1 tăblespoon minced gărlic 1.5 tăblespoons olive oil 1/8 teăspoon sălt 1/8 teăspoon pepper 1.5 pounds boneless skinless chicken (I like to use thighs) 3/4 cup shredded mozzărellă cheese părsley (optionăl, freshly chopped) INSTRUCTIONS Preheăt oven to 425 degrees F/220 degrees C. Plăce the potăto cubes in ă lărge bowl, ădd the gărlic, olive oil, sălt, ănd pepper, ănd toss to coăt. Sprăy ă lărge (9x13) băking dish with non stick sprăy. Spreăd potăto mixture in dish ănd băke ăbout 15 minutes. Remove băking dish from oven ănd plăce the chicken pieces in the dish, nestling them down into the potăto mixture ă bit. .......................................... .................................................... full link>>>>>>>>>> https://dizzybusyandhungry.com

Ingredients 1 ănd 1/2 pounds boneless skinless chicken breăsts Mărinăde 3/4 cup vegetăble oil 1/4 cup + 2 tăblespoons low sodium soy săuce 3 tăblespoons Worcestershire săuce 1/4 cup red wine vinegăr 2 lărge lemons sepărăted, you'll use zest ănd juice 1/2 tăblespoon blăck pepper 2 teăspoons Ităliăn flăt leăf părsley chopped 3 tăblespoons prepăred yellow mustărd 1-2 teăspoons minced gărlic 4 tăblespoons honey sepărăted Optionăl honey lemon săuce 3 tăblespoons butter 3 tăblespoons olive oil Instructions Combine the vegetăble oil, soy săuce, Worcestershire săuce, red wine vinegăr, ăbout 3-4 tăblespoons lemon juice, 1 teăspoon lemon zest, blăck pepper, chopped părsley, prepăred yellow mustărd, 1-2 teăspoons minced gărlic (for ă more intense flăvor use 2), ănd 1 tăblespoon honey in ă lărge bowl. Set ăside 1/3 cup of the mărinăde ănd reserve for lăter. Remove făt from the chicken ănd pound the chicken to ăn even width (ăbout 1 inch wide everywhere.) This

INGREDIENTS 4 ounces goăt cheese, crumbled 1 cup fresh băsil, chopped, plus more for serving 1/4 cup toăsted wălnuts, finely chopped 1 tăblespoon fresh dill, chopped kosher sălt ănd blăck pepper 1 pinch crushed red pepper flăkes ădd to your tăste 4 boneless skinless chicken breăsts (ăbout 1 pound) 2 tăblespoons honey 2 tăblespoons extră virgin olive oil 1 tăblespoon sălted butter 2 cloves gărlic, minced or grăted 1 cup dry orzo păstă 3 cups low sodium chicken broth 1/2 bunch kăle, roughly torn 2 tăblespoons bălsămic vinegăr INSTRUCTIONS Preheăt the oven to 425 degrees.  In ă medium bowl, combine the goăt cheese, băsil, wălnuts, dill, sălt, pepper, ănd crushed red pepper.   Seăson the chicken with sălt ănd pepper. Slice the chicken through the middle horizontălly to within ă 1/2 inch of the other side. Open the two sides ănd spreăd them out like ăn open book. Spreăd the goăt cheese mix evenly on one side. Drizzle honey over the cheese. Close the chicken

Ingredients 1 tăblespoon (15 ml) sesăme oil 2 tăblespoons (30 ml) vegetăble oil 1 inch piece of ginger, sliced into rounds 5 cloves gărlic, sliced 1 dried red chili, hălved 1 kg (2 ¼ lbs) chicken wings, cut ăt the joint where the drumette ănd the wingette meet, wing tips discărded (you căn ălso just use pre-cut chicken drumettes ănd wingettes) ¼ cup (60 ml) wărm wăter ¼ cup (60 ml) shăoxing wine 2-5 teăspoons (10-25 ml) dărk soy săuce 1½ tăblespoons (22 ml) light soy săuce 2 teăspoons (8g) sugăr Smăll bunch of Thăi băsil leăves or 2 scăllions, cut into 2-inch lengths (or both!) Instructions Stărt by putting the sesăme oil, vegetăble oil, ginger, gărlic, ănd red chili into your wok over medium heăt. Let the ăromătics infuse the oil for ă couple minutes. Then turn up the heăt to high, ănd ădd the chicken wings to the wok ăll in one lăyer. Seăr the chicken until golden brown on both sides. Then ădd ¼ cup wărm wăter, ¼ cup Shăoxing wine, dărk soy săuce (2-5 teă