The Modern Chicken Cookbook: Quick and Easy Chicken Recipes

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The Modern Chicken Cookbook: Quick and Easy Chicken Recipes

Table of contents :
The Mash Cookbook 50 Delicious Recipes of Mashed Potatoes by Racehl Rayner (2020).pdf
Table of Contents
Hot and Sweet Chicken Roast
Veggies and Chicken Skillet Roast
Lemon & Thyme Chicken Roast
Paprika Chicken Roast
Spring Sage Chicken Roast
Chicken Roast Flavored Broccoli Roast
Spicy Lime Chicken Roast
Chipotle Chicken Barbecue
5-Ingredient Chicken Roast
French Rosemary Chicken Roast
Fried Chicken Festival
Fried Chicken With Pesto
South Carolina Secret Fried Chicken
College Style Fried Chicken
Chipotle Style Baked Fried Chicken
Chinese Take-out Fried Chicken
Almond Baked Fried Chicken
Dijon Fried Chicken
Texas Ranch Fried Chicken
How-To Throw Together Fried Chicken
Fried Chicken Salad
Chicken Tenders III
Spicy Cornmeal Fried Chicken
45 Minute Fried Chicken
Boardwalk Fried Chicken
Mexico City Style Chili Lime Fried Chicken
Rainy Day Oven Fried Chicken
Parallel Processing Fried Chicken
Mumbai Style Fried Chicken
Baton Rouge Easy Fried Chicken
Mr Tokyo’s Fried Chicken
Tamari Veggies and Chicken Stir Fry
Ramen Chicken Stir Fr
Chicken and Tofu Clash Stir Fry
Sweet Pineapple and Apricot Chicken Stir Fry
Ginger Chicken Stir Fry
Scallion Mushroom Chicken Stir Fry
Honey Chicken Stir Fry
Spicy Mustard Chicken Stir Fry
Popping Teriyaki Chicken Stir Fry
Classic Paprika Chicken Fry
Teriyaki Chicken Stir Fry with Noodles
Tangerine Chicken Stir Fry
Oriental Glazed Chicken Crepes
Gorgonzola Cheddar Chicken Crepes
South Indian Chicken Rice Crepes
Full Dinner Crepes
Algerian Chicken Hot Pot
Tomato Based Chicken and Chickpeas
Algerian Saffron Bowls
Chicken Soup North African
Baked Chicken Oran
Couscous Ghardaïa
Ground Chicken Borek
How to Make Haricot Beans
African Chicken Drumsticks Soup
Whole Chicken Mediterranean Style
Algerian Chicken Thighs and Legs
Algerian Fries
North African Orange Grilled Chicken
Real Jamaican Jerk Chicken
Honey Jerk Drumsticks
Masala Chicken
5-Ingredient Chicken Toscano
South American Black Bean Chicken Breasts
Southwest Tortilla Soup
Ginger Sesame Chicken and Noodles
Ashleigh’s Hot Jamaican Chicken
Grilled Chicken Quarters
Pot Pie Americana
Chicken Soup New England
How to Fry a Chicken
Cracker Crusted Baked Chicken
California Tortellini Soup
California Zucchini Chicken
Chicken from Havana
Maui Chicken
How to Make Jambalaya I
Chicken Cutlets Creole
Cajun Pasta with Chicken Tenderloins
Louisiana Lunch Wraps
Cilantro Dijon Chicken Cutlets
Maria's 6-ingredient Chili
Italian Pepper and Pasta
Dijon Downstate Chicken
Chicken Parmigiana
Classical Chicken Tacos
Tex Mex Pasta
Russian Chicken Fritters
Moscow Egg Salad
Creamy Chicken and Chive Casserole
Apricot Chicken Casserole
Russian Chicken Burgers with Creamy Coleslaw
Blushing Chicken Borscht
Chicken Dumplings Soup in Samara
Fruity Chicken and Peanuts Stew
Ginger Chicken Kabobs
Jerk Nacho Chips
Grace's Chicken Gumbo
Grilled Bonnet Chicken Quarters
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The Modern Chicken Cookbook Quick and Easy Chicken Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Hot and Sweet Chicken Roast 9 Veggies and Chicken Skillet Roast 12 Lemon & Thyme Chicken Roast 13 Paprika Chicken Roast 14 Spring Sage Chicken Roast 15 Chicken Roast Flavored Broccoli Roast 16 Spicy Lime Chicken Roast 17 Chipotle Chicken Barbecue 18 5-Ingredient Chicken Roast 19 French Rosemary Chicken Roast 20 Fried Chicken Festival 21 Fried Chicken With Pesto 24 South Carolina Secret Fried Chicken 25 College Style Fried Chicken 26 Chipotle Style Baked Fried Chicken 27 Chinese Take-out Fried Chicken 28 Almond Baked Fried Chicken 29 Dijon Fried Chicken 30 Texas Ranch Fried Chicken 31 How-To Throw Together Fried Chicken 32 Fried Chicken Salad 33 Chicken Tenders III 36

Spicy Cornmeal Fried Chicken 37 45 Minute Fried Chicken 38 Boardwalk Fried Chicken 39 Mexico City Style Chili Lime Fried Chicken 40 Rainy Day Oven Fried Chicken 41 Parallel Processing Fried Chicken 42 Mumbai Style Fried Chicken 43 Baton Rouge Easy Fried Chicken 44 Mr Tokyo’s Fried Chicken 45 Tamari Veggies and Chicken Stir Fry 48 Ramen Chicken Stir Fr 49 Chicken and Tofu Clash Stir Fry 50 Sweet Pineapple and Apricot Chicken Stir Fry 51 Ginger Chicken Stir Fry 52 Scallion Mushroom Chicken Stir Fry 53 Honey Chicken Stir Fry 54 Spicy Mustard Chicken Stir Fry 55 Popping Teriyaki Chicken Stir Fry 56 Classic Paprika Chicken Fry 57 Teriyaki Chicken Stir Fry with Noodles 60 Tangerine Chicken Stir Fry 61 Oriental Glazed Chicken Crepes 63 Gorgonzola Cheddar Chicken Crepes 64 South Indian Chicken Rice Crepes 66

Full Dinner Crepes 68 Algerian Chicken Hot Pot 69 Tomato Based Chicken and Chickpeas 72 Algerian Saffron Bowls 73 Chicken Soup North African 74 Baked Chicken Oran 75 Couscous Ghardaïa 76 Ground Chicken Borek 77 How to Make Haricot Beans 78 African Chicken Drumsticks Soup 79 Whole Chicken Mediterranean Style 80 Algerian Chicken Thighs and Legs 81 Algerian Fries 84 North African Orange Grilled Chicken 85 Real Jamaican Jerk Chicken 86 Honey Jerk Drumsticks 87 Masala Chicken 88 5-Ingredient Chicken Toscano 89 South American Black Bean Chicken Breasts 90 Southwest Tortilla Soup 91 Ginger Sesame Chicken and Noodles 92 Ashleigh’s Hot Jamaican Chicken 96 Grilled Chicken Quarters 97 Pot Pie Americana 98

Chicken Soup New England 99 How to Fry a Chicken 100 Cracker Crusted Baked Chicken 101 California Tortellini Soup 102 California Zucchini Chicken 103 Chicken from Havana 104 Maui Chicken 105 How to Make Jambalaya I 108 Chicken Cutlets Creole 109 Cajun Pasta with Chicken Tenderloins 110 Louisiana Lunch Wraps 111 Cilantro Dijon Chicken Cutlets 112 Maria's 6-ingredient Chili 113 Italian Pepper and Pasta 114 Dijon Downstate Chicken 115 Chicken Parmigiana 116 Classical Chicken Tacos 117 Tex Mex Pasta 120 Russian Chicken Fritters 121 Moscow Egg Salad 122 Creamy Chicken and Chive Casserole 123 Apricot Chicken Casserole 124 Russian Chicken Burgers with Creamy Coleslaw 125 Blushing Chicken Borscht 126

Chicken Dumplings Soup in Samara 127 Fruity Chicken and Peanuts Stew 129 Ginger Chicken Kabobs 132 Jerk Nacho Chips 133 Grace's Chicken Gumbo 134 Grilled Bonnet Chicken Quarters 135

Hot and Sweet

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 558 kcal Fat 26.8 g Carbohydrates 37.1g Protein 41.2 g Cholesterol 140 mg Sodium 225 mg

Ingredients 1 (4 lb) whole chicken, cut lengthwise kosher salt to taste freshly ground black pepper 1 tsp ground cinnamon, or as needed 1 C. water

1 C. maple syrup 1 lemon, juiced 2 chile peppers, chopped 2 tbsp butter, melted

Directions 1. Before you do anything set the oven to 375 F. 2. Season the chicken with cinnamon, salt and pepper. Pour the water in a broiler pan and place the chicken in it then cook it for 35 min. 3. Get a small bowl: Mix in it the maple syrup, lemon juice, and chile peppers. Pour the mix all over the chicken and cook it for 38 min. 4. Drain the chicken from the drippings and lay on it the butter then roast it in the oven for 14 min. Serve it warm. 5. Enjoy.

Hot and Sweet Chicken Roast

9

VEGGIES

and Chicken Skillet Roast

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 2 Calories 601 kcal Fat 23.7 g Carbohydrates 45.8g Protein 50.4 g Cholesterol 157 mg Sodium 407 mg

Ingredients 1/4 C. unsalted butter 2 bone-in skin-on chicken breasts 4 potatoes, peeled and cut into 1-inch cubes 4 carrots, peeled and cut into 1/2-inch rounds 3 stalks celery, cut into 1/2-inch slices 1 tbsp fresh rosemary

1 tsp fresh lemon thyme leaves 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp seasoned salt 1/4 tsp ground white pepper salt and ground black pepper to taste

Directions 1.

Place a large pan over medium heat and cook in it the butter until it melts. Add the chicken with its skin facing down and cook it for 6 min. 2. Turn it and place around it the veggies. Finley chop the herbs and sprinkle them on top. Sprinkle the paprika with garlic powder, a pinch of salt and pepper on top then put on the lid. 3. Cook the roast for 48 min until the chicken is done then serve it warm. 4. Enjoy.

12

Veggies and Chicken Skillet Roast

Lemon

& Thyme Chicken Roast

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 450 kcal Fat 26.9 g Carbohydrates 4.5g Protein 46.5 g Cholesterol 145 mg Sodium 221 mg

Ingredients 1 lemon, zested 2 sprigs fresh rosemary, chopped 3 sprigs fresh thyme, chopped 2 cloves garlic, minced 1 tsp olive oil

1 pinch sea salt and pepper to taste 1 (3 lb) whole chicken 4 whole garlic cloves

Directions 1. Before you do anything set the oven to 425 F. 2. Get a small bowl: Mix in it the lemon zest, rosemary, thyme, and minced garlic, olive oil, a pinch of salt and pepper. 3. Massage the marinade all over the chicken and rub it under the skin. Place half lemon inside the chicken with the garlic cloves. 4. Place the chicken in a large broiler pan and pour the juice of the remaining half lemon all over it. Roast it in the oven for 1 h 40 min. 5. Place a large piece of foil around the chicken and place it aside to rest for 12 min then serve it. 6. Enjoy.

Lemon & Thyme Chicken Roast

13

PAPRIKA

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 431 kcal Fat 25.7 g Carbohydrates 0.9g Protein 46.1 g Cholesterol 146 mg Sodium 528 mg

Ingredients cooking spray 1 whole chicken, cut into 8 pieces 1 tsp salt 1 tsp ground black pepper 1 tsp ground paprika

1 tsp garlic powder 1 tsp dried oregano

Directions 1. Before you do anything set the oven to 425 F. Oil roasting pan and place it aside. 2. Place the chicken pieces in the pan then season them with paprika, garlic powder, oregano, a pinch of salt and pepper on both sides. 3. Cook the chicken in the oven for 1 h 5 min. Serve it warm. 4. Enjoy.

14

Paprika Chicken Roast

Spring

Sage Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 446 kcal Fat 32.2 g Carbohydrates 1.1g Protein 36.2 g Cholesterol 133 mg Sodium 228 mg

Ingredients 1/4 C. lemon balm leaves, divided 1/4 C. fresh sage leaves, divided 1/4 C. softened butter salt and pepper to taste 1 (3 1/2) lb whole chicken

1 tsp garlic powder 2 tbsp olive oil

Directions 1. Before you do anything set the oven to 400 F. 2. Reserve 1/3 of sage leaves and lemon balm leaves aside. Chop the rest of them finely. 3. Get a small bowl: Add to it the chopped sage and lemon leaves with butter, a pinch of salt and pepper. Mix them well and massage the mix into the chicken reaching under its skin. 4. Place remaining 1/3 of lemon leaves and sage inside the chicken then place it in a broiling pan with its chicken breast facing down. 5. Cook the chicken in the oven for 32 min then flip it and cook it for 22 min. Wrap the chicken in a piece of foil and let it rest for 12 min then serve it warm. 6. Enjoy.

Spring Sage Chicken Roast

15

CHICKEN ROAST

Flavored Broccoli Roast

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 143 kcal Fat 13.1 g Carbohydrates 5.5g Protein 2.2 g Cholesterol 13 mg Sodium 25 mg

Ingredients 1/4 C. roast chicken drippings 1 head broccoli, cut into florets 2 cloves garlic, chopped

Directions 1.

Right after roasting a chicken drain it from the drippings and place it aside. Keep the oven on. 2. Remove the most of the drippings until 1/4 C. of it is left. Add the garlic to the remaining drippings in the pan and garlic. Stir them well and cook them in the oven for 7 min. 3. Serve your roast warm. 4. Enjoy.

16

Chicken Roast Flavored Broccoli Roast

Spicy

Lime Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 220 kcal Fat 11 g Carbohydrates 7.4g Protein 19.9 g Cholesterol 78 mg Sodium 1173 mg

Ingredients 1/2 C. Sriracha chile sauce 1/4 C. soy sauce 1/4 C. mirin 1/4 C. lime juice 2 tbsp butter, melted 1 tbsp brown sugar, or more to taste 1 tbsp grated fresh ginger root

8 chicken thighs, or more to taste cooking spray 2 tbsp chopped fresh cilantro 8 lime wedges

Directions 1. Before you do anything set the oven to 425 F. Grease a roasting pan. 2. Get a small bowl: Mix in it the chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger to make the marinade. 3. Place the chicken thighs in a large zip lock bag then pour the marinade all over it. Seal the bag and shake it roughly then place it aside for 2 h to an overnight. 4. Drain the chicken thighs and place them in the roasting pan then cook them in oven for 22 min. Drizzle some of the remaining marinade on the chicken thighs and cook them for 14 min. 5. Serve your chicken thighs warm. 6. Enjoy.

Spicy Lime Chicken Roast

17

CHIPOTLE

Chicken Barbecue

Prep Time: 20 mins Total Time: 9 hrs 10 mins Servings per Recipe: 6 Calories 217 kcal Fat 4.2 g Carbohydrates 19.2g Protein 26.9 g Cholesterol 67 mg Sodium 293 mg

Ingredients 1/4 C. ground black pepper 2 tbsp smoked paprika 4 skinless, boneless chicken breast halves, lbed flat 2 tbsp ground chipotle 2 cubes vegetable bouillon, or more to taste 1/4 C. chopped fresh rosemary

16 baby carrots, chopped 2 shiitake mushrooms, sliced (optional) 2 stalks celery, chopped 5 cloves garlic, chopped 1 pinch ground chipotle, or to taste 1/4 C. barbeque sauce

Directions 1.

7.

Season the chicken breasts from one side with paprika and black pepper then rub them with 1 1/2 tsp of chipotle powder for each breast on the second side. Transfer the chicken breasts to a large zip lock bag and place them in the fridge for 9 h. Place a large pot of water with pinch of salt over medium heat and cook it until it starts boiling. Dissolve the bouillon in the hot water and add to it the rosemary. Add the celery with mushroom, garlic, and carrot. Cook them for 12 min. Drain the veggies from the pot and place them aside. Before you do anything preheat the grill to 300 F. Get a small bowl and fill it with water then soak in it 8 toothpicks. Place the chicken breasts on a working area with the chipotle seasoned side facing down. Divide cooked veggies between the chicken breasts and roll them around them then secure them with toothpicks. cook the stuffed Chicken Breasts on the grill for 32 min. Smother the stuffed chicken breasts with the barbecue sauce and cook them for 12 min then serve them warm. Enjoy.

18

Chipotle Chicken Barbecue

2. 3. 4. 5.

6.

5-Ingredient

Prep Time: 15 mins

Chicken Roast

Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 388 kcal Fat 22.9 g Carbohydrates 3.1g Protein 41.2 g Cholesterol 129 mg Sodium 319 mg

Ingredients 1 (4 lb) whole chicken salt and pepper to taste 1 large lemon, sliced

6 cloves garlic, sliced 6 sprigs thyme

Directions 1. 2. 3. 4. 5. 6.

Before you do anything set the oven to 325 F. Line a roasting pan with large parchment paper. Sprinkle some salt and pepper on the chicken. Place inside it half of the lemon slices. Transfer it to the middle of the roasting pan with its breast facing up then lay on it the thyme sprigs with garlic slices. Place the remaining lemon slices on top then wrap the parchment paper the chicken loosely. Cook it in the oven for 1 h 45 min to 2 h then serve it warm. Enjoy.

5-Ingredient Chicken Roast

19

FRENCH

Rosemary Chicken Roast

Prep Time: 20 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 349 kcal Fat 13.8 g Carbohydrates 9.1g Protein 44.2 g Cholesterol 128 mg Sodium 269 mg

Ingredients 1 (4 lb) whole chicken 1 tbsp olive oil, or as needed salt and ground black pepper to taste 1 large rosemary sprig, leaves stripped and finely chopped 1 large white onion, cut into 1-inch chunks

2 C. cubed French bread 1 large whole rosemary sprig 1/4 lemon, juiced

Directions 1. Before you do anything set the oven to 390 F. Grease a roasting pan. 2. Massage the oil into the chicken and season it with some salt. Massage the rosemary with black pepper into it as well. 3. Put the onion with bread inside the chicken and rosemary sprig. Transfer the chicken into a large skillet with the breast facing up and arrange the rest of the bread and onion around it. 4. Pour the lemon juice all over them. Cook the chicken in the oven for 32 min. Flip the chicken and cook it for another 32 min. 5. Allow the chicken to rest for 8 min then serve it. 6. Enjoy.

20

French Rosemary Chicken Roast

Fried

Chicken Festival

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 1006.5 Fat 71.4g Cholesterol 1307.9mg Sodium 1899.5mg Carbohydrates 14.6g Protein 72.5g

Ingredients 2/3 C. breadcrumbs 2/3 C. grated parmesan cheese 1/4 C. minced fresh parsley 1/4 tsp salt 1/8 tsp fresh ground pepper

5 tbsp butter 3 garlic cloves, minced 3 lb. chicken, cut up

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 350 degrees F before doing anything else and line a baking sheet with foil. In a pan, add the butter and garlic on very low heat and cook till the butter is melted then remove everything from the heat. In a shallow dish, mix together the cheese, breadcrumbs, parsley, salt and black pepper. Coat the chicken pieces with the butter and then roll everything into the cheese mixture evenly. Arrange the chicken pieces onto the prepared baking sheet in a single layer, skin-side up. In a bowl, mix together the remaining butter mixture and cheese mixture and place the mix over the chicken pieces evenly. Cook everything in the oven for about 1 hour.

Fried Chicken Festival

21

FRIED CHICKEN

With Pesto

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 200.4 Fat 4.4g Cholesterol 108.9mg Sodium 210.1mg Carbohydrates 1.5g Protein 36.2g

Ingredients 1 1/2 l. boneless skinless chicken breasts 3 tbsp purchased pesto sauce

1/4 C. corn flake crumbs

Directions 1. 2. 3. 4. 5.

24

Set your oven to 375 degrees F before doing anything else. In a shallow dish, place the pesto. In another shallow dish, place the crumbs. Coat the chicken fillets with the pesto evenly and roll it in the crumbs. Place the chicken fillets on a nonstick baking sheet and cook everything in the oven for about 15-20 minutes.

Fried Chicken With Pesto

South Carolina

Prep Time: 10 mins

Secret Fried Chicken

Total Time: 1 hr Servings per Recipe: 3 Calories 1134.6 Fat 76.6g Cholesterol 1350.9mg Sodium 11609.0mg Carbohydrates 18.7g Protein 86.8g

Ingredients 3 lb. chicken, cut up 2/3 C. biscuit mix 1 tbsp butter 1 1/4 tsp salt

1 1/2 tsp paprika 1/4 tsp pepper

Directions 1. 2. 3. 4. 5.

Set your oven to 425 degrees F before doing anything else. In a 13x9-inch baking dish, add the butter and place everything in the oven to melt. In a shallow dish mix together the remaining ingredients except the chicken pieces. Coat the chicken pieces with the mixture evenly and place everything in the baking dish with the melted butter, skin-side down. Cook everything in the oven for about 50 minutes, flipping once after 45 minutes.

South Carolina Secret Fried Chicken

25

COLLEGE STYLE

Fried Chicken

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 224.9 Fat 8.8g Cholesterol 75.5mg Sodium 570.0mg Carbohydrates 9.7g Protein 25.8g

Ingredients 4 boneless skinless chicken breasts 1 1/2 C. corn flakes, made into about 3/4 C. crumbs 2 tbsp melted margarine 2 tbsp lemon juice

1/2 tsp salt 1/8 tsp pepper nonstick cooking spray

Directions 1. 2. 3. 4. 5. 6.

26

Set your oven to 375 degrees F before doing anything else and grease a baking sheet. In a shallow dish, mix together the lemon juice, margarine, salt and black pepper. In another shallow dish, add the cornflakes crumbs. Dip the chicken breasts in the margarine mixture and coat them with the crumbs evenly. Arrange the chicken breasts onto the prepared baking sheet in a single layer. Cook everything in the oven for about 45 minutes.

College Style Fried Chicken

Chipotle Style

Baked Fried Chicken

Prep Time: 1 hr Total Time: 1 hr 50 mins Servings per Recipe: 6 Calories 527.1 Fat 21.9g Cholesterol 151.9mg Sodium 448.4mg Carbohydrates 29.1g Protein 49.7g

Ingredients 2 whole canned chipotle chilies in adobo 3/4 C. mayonnaise 6 chicken drumsticks 6 chicken breasts

2 1/4 C. breadcrumbs 1/4 tsp cayenne pepper salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a food processor, add mayonnaise, chipotle chili, salt and black pepper and pulse till smooth. In a baking dish, place the mayo mixture and coat the chicken drumsticks generously then arrange everything in a single layer. Cover and refrigerate to marinate for about 1 hour. Set your oven to 425 degrees F. In a shallow dish, mix together the remaining ingredients. Remove the chicken drumsticks from the marinade and coat everything with the breadcrumb mixture evenly. Arrange the chicken drumsticks on the roasting rack and cook everything in the oven for about 30 minutes, flipping once half way. Now, set the oven to 375 degrees F and cook the contents for about 15 minutes more.

Chipotle Style Baked Fried Chicken

27

CHINESE

Take-out Fried Chicken

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 1 Calories 1237.1 Fat 122.6g Cholesterol 178.6mg Sodium 855.1mg Carbohydrates 18.0g Protein 18.3g

Ingredients 1 egg, beaten 2 C. milk 2 C. all-purpose flour 4 tsp salt 2 tsp black pepper 1 tsp MSG (monosodium glutamate) (optional)

6 C. Crisco cooking oil 2 frying chickens, with skin, each cut into 6 pieces

Directions 1. In a shallow dish, add the milk and eggs and beat well. 2. In another shallow dish, mix together the remaining ingredients except the chicken pieces and the oil. 3. Dip the chicken pieces in the egg mixture and then the flour mixture evenly. 4. In a large pressure fryer, heat the oil to 400 degrees F. 5. Stir in the chicken pieces (in batches) and tightly, lock the lid. 6. Set the time for about 10 minutes after the steam just starts to shoot through the pressure release. 7. Release the pressure according to manufacturer's directions.

28

Chinese Take-out Fried Chicken

Almond

Baked Fried Chicken

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 329.1 Fat 20.8g Cholesterol 50.0mg Sodium 649.2mg Carbohydrates 14.6g Protein 20.4g

Ingredients 1 C. fresh processed breadcrumbs 1/4 C. grated parmesan cheese 1/4 C. almonds, finely chopped 2 tbsp chopped fresh parsley 1 minced garlic clove 1/4 tsp dried thyme 1 tsp salt

1/4 tsp black pepper 1/4 C. olive oil 6 chicken breast halves, pounded to 1/2 inch thickness

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. 2. In a shallow dish, place the oil. 3. In another shallow dish, mix together the remaining ingredients except the chicken breast halves. 4. Dip the chicken breast halves in the oil and coat them with the cheese mixture evenly. 5. Arrange the chicken breast halves onto the prepared baking sheet in a single layer. 6. Cook everything in the oven for about 20 minutes.

Almond Baked Fried Chicken

29

DIJON

Fried Chicken

Prep Time: 24 hrs Total Time: 24 hrs 15 mins Servings per Recipe: 4 Calories 3698.3 Fat 323.8g Cholesterol 4329.5mg Sodium 13791.3mg Carbohydrates 183.3g Protein 116.4g

Ingredients 2 C. buttermilk 1/4 C. Dijon mustard 2 tbsp onion powder with green onion and parsley 5 tsp salt 4 tsp dry mustard 4 tsp cayenne pepper 2 1/2 tsp ground black pepper

1 (3 1/4 lb.) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed ( except wings) 3 C. all-purpose flour 1 tbsp baking powder 1 tbsp garlic powder 5 C. peanut oil

Directions 1. 2. 3.

4. 5. 6. 7. 8.

30

In a large resealable bag, mix together the Dijon mustard, buttermilk, 1 tsp of dry mustard, 1 tbsp of onion powder, 1 tsp of cayenne pepper and 1 tsp of both, salt and black pepper. Add the chicken pieces and seal the bag tightly then shake the bag to coat well. Refrigerate for about 1-2 days, flipping occasionally. In a large shallow, dish mix together the remaining ingredients. Remove the chicken pieces from the marinade and coat them with the flour mixture evenly. Keep the pieces in the flour mixture for about 1 hour, turning them in the mixture occasionally. In a large skillet, heat the oil to 350 degrees F and place the chicken pieces, skin-side down. Reduce the heat to maintain the temperature of the oil between 280 degrees F to 300 degrees F and fry the chicken pieces for about 5 minutes. Flip each piece and fry for about 7 minutes. Then flip each piece again and fry for about 3 minutes. With a slotted spoon, place the chicken pieces over a wire rack. Transfer the chicken pieces onto paper towel lined plates to drain. Dijon Fried Chicken

Texas

Ranch Fried Chicken

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 3 Calories 650.2 Fat 36.3g Cholesterol 175.8mg Sodium 913.3mg Carbohydrates 31.8g Protein 46.7g

Ingredients 6 chicken thighs, cutlets bone and skin off 1 C. buttermilk 1/2 envelope original ranch dressing mix 4 tsp hot sauce 1 C. dry breadcrumbs 1/2 C. grated parmesan cheese 2 tsp paprika

1 tsp garlic salt 1/2 tsp cayenne 1/2 tsp dried thyme 1/2 tsp dried oregano cooking spray, to cook

Directions 1. 2. 3. 4. 5.

With a fork, prick the thigh cutlets completely. In a large bowl, mix together the ranch dressing, buttermilk and the hot sauce. Refrigerate to marinate for about 1 hour. Set your oven to 395 degrees F and grease a baking sheet with cooking spray. In a shallow dish, mix together the remaining ingredients and coat the chicken cutlets with the mixture evenly. 6. Arrange the chicken cutlets onto the prepared baking sheet in a single layer. 7. Cook everything in the oven for about 40 minutes. 8. Now, set the oven to 355 degrees F and cook for about 10 minutes more.

Texas Ranch Fried Chicken

31

HOW-TO

Throw Together Fried Chicken

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 328.8 Fat 20.9g Cholesterol 110.9mg Sodium 532.9mg Carbohydrates 16.5g Protein 17.6g

Ingredients 1 cut up chicken 1 beaten egg 1/2 C. milk 1 tsp salt

1/8 tsp pepper 1 C. cracker crumb 4 tbsp butter

Directions 1. 2. 3. 4. 5.

Set your oven to 325 degrees F before doing anything else In a shallow dish, add the egg and milk and beat well. In another shallow dish, mix together the cracker crumb, salt and black pepper. Dip the chicken pieces in the egg mixture and then roll them in the crumb mixture evenly. In a large ovenproof skillet, melt the butter and fry the chicken till golden brown on both sides. 6. Now, transfer the skillet to the oven and cook, covered for about 30 minutes. 7. Uncover and cook everything in the oven for about 30 minutes more.

32

How-To Throw Together Fried Chicken

Fried

Chicken Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 221.6 Fat 13.9g Cholesterol 125.3mg Sodium 365.9mg Carbohydrates 4.2g Protein 19.0g

Ingredients 1 head iceberg lettuce, torn 3 eggs 1 lb. of frozen chicken tenders 1 C. shredded cheese 1/2 C. ranch dressing

3 tsp of favorite barbecue sauce crouton tomatoes 1 cucumber

Directions 1. Boil the eggs and keep them aside to cool completely then chop them. 2. Cook the chicken tenders in the oven according to package's directions and then cut into bite size pieces. 3. In a bowl, mix together the chicken, chopped eggs, cheese, lettuce, cucumber and tomato. 4. In another bowl, mix together the barbecue sauce and ranch dressing. 5. Place the dressing mixture over the salad and serve.

Fried Chicken Salad

33

CHICKEN

Tenders III

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 2 Calories 2548.7 Fat 233.0g Cholesterol 3428.5mg Sodium 1386.7mg Carbohydrates 51.5g Protein 65.4g

Ingredients 1 lb. chicken tenders 1 C. all-purpose flour 3 eggs 1 tbsp season salt 1/2 tbsp red pepper flakes

1/2 tbsp black pepper 1/4 C. milk 2 C. canola oil

Directions 1. In a shallow dish, mix together the flour, red pepper flakes, seasoned salt and black pepper. 2. In another shallow dish, add the egg and milk and beat well. 3. Roll the chicken tenders in the flour mixture, then dip them in the egg mixture and again roll them in the flour mixture evenly. 4. In a large skillet, heat the oil and fry the chicken for about 5-7 minutes on both sides. 5. Transfer the chicken pieces onto paper towel lined plates to drain.

36

Chicken Tenders III

Spicy

Cornmeal Fried Chicken

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 152.4 Fat 3.3g Cholesterol 75.5mg Sodium 429.8mg Carbohydrates 3.7g Protein 25.5g

Ingredients 2 tbsp cornmeal 1 tsp paprika 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp pepper

1/4 tsp cumin, ground 4 medium boneless skinless chicken breast halves nonstick cooking spray

Directions 1. 2. 3. 4.

In a large bowl, mix together all the ingredients except the chicken and cooking spray. Add the chicken breast halves and coat them with the mixture generously. Grease a nonstick skillet with the cooking spray and heat them on medium heat. Cook the chicken breast halves for about 8-10 minutes, flipping occasionally.

Spicy Cornmeal Fried Chicken

37

45 MINUTE

Fried Chicken

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 4 Calories 698.5 Fat 53.5g Cholesterol 129.3mg Sodium 412.1mg Carbohydrates 18.2g Protein 34.5g

Ingredients 3/4 C. all-purpose flour 1/2 tsp garlic salt 1/2 tsp salt 1/2 tsp celery salt 1/2 tsp pepper

1/2 tsp paprika 2 1/2-3 lb. chicken pieces 1/2 C. canola oil

Directions 1. 2. 3. 4.

In a shallow dish, mix together all the ingredients except the chicken and the canola oil. Add the chicken pieces and coat them with the mixture evenly. In a large skillet, heat the oil to 365 degrees F and fry the chicken pieces till golden brown. Transfer the chicken pieces onto paper towel lined plates to drain.

38

45 Minute Fried Chicken

Boardwalk

Fried Chicken

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 949.8 Fat 56.8g Cholesterol 298.8mg Sodium 993.2mg Carbohydrates 39.1g Protein 65.6g

Ingredients 1 medium whole chicken, cut into serving pieces 1 1/2 C. flour, sifted 1 tsp salt pepper, to taste

1 1/2 tsp baking powder 1 egg 1 C. milk fat or oil, for frying

Directions 1. Steam the chicken till tender. 2. Keep aside to cool and with a paper towel, pat dry. 3. In a shallow dish, mix together all the remaining ingredients and coat the chicken pieces with the mixture evenly. 4. In a large skillet, heat the oil to 380 degrees F and fry the chicken pieces till golden brown.

Boardwalk Fried Chicken

39

MEXICO CITY STYLE

Chili Lime Fried Chicken

Prep Time: 12 hrs Total Time: 12 hrs 40 mins Servings per Recipe: 4 Calories 762.8 Fat 48.2g Cholesterol 200.9mg Sodium 640.2mg Carbohydrates 31.0g Protein 49.1g

Ingredients 1 broiler-fryer chicken, cut-up 1 (8 oz.) cartons sour cream 1/4 C. milk 1 (4 oz.) cans diced green chili peppers 2 tbsp fresh cilantro 2 tbsp lime juice 1 garlic clove

1 tsp ground cumin 3/4 tsp salt 1/4 tsp black pepper 1 C. all-purpose flour lime wedge

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together all the ingredients except chicken, flour and the lime wedges. Add the chicken pieces and coat them with the mixture generously. Cover and refrigerate the meat to marinate overnight, flipping occasionally. In a shallow dish, place the flour and coat the chicken pieces with the flour evenly. In a large skillet, heat the oil to 350 degrees F. Reduce the heat to medium and fry the chicken pieces for about 40 minutes, stirring occasionally. 7. Transfer the chicken pieces onto paper towel lined plates to drain. 8. Serve with a garnishing of lemon wedges.

40

Mexico City Style Chili Lime Fried Chicken

Rainy Day

Oven Fried Chicken

Prep Time: 4 hrs 30 mins Total Time: 5 hrs 25 mins Servings per Recipe: 6 Calories 241.5 Fat 12.4g Cholesterol 65.1mg Sodium 432.2mg Carbohydrates 13.9g Protein 18.4g

Ingredients 2 1/2 lb. skinless chicken pieces 3/4 C. mayonnaise, can use lowfat but not fat free 1 tbsp lemon juice 1/4-1/2 tsp salt 1 tsp Worcestershire sauce 1/8-1/4 tsp hot sauce 1/2 tsp garlic powder

1/2 tsp celery salt 1/2 tsp dry mustard 1/4 tsp pepper 1/4 tsp sweet paprika 1 1/2 C. crushed corn flakes 2 tbsp chopped parsley

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together all the ingredients except the chicken, cornflakes and the parsley. Add the chicken pieces and coat them with the mixture generously. Cover and refrigerate to marinate for about 4-24 hours. Set your oven to 350 degrees F. In a shallow dish, place the cornflakes and parsley and coat the chicken pieces with the mixture evenly. Cook everything in the oven for about 45-55 minutes.

Rainy Day Oven Fried Chicken

41

PARALLEL PROCESSING

Fried Chicken

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 634.0 Fat 45.7g Cholesterol 170.7mg Sodium 305.3mg Carbohydrates 10.0g Protein 43.5g

Ingredients 1/4 C. margarine 1 C. instant potato flakes 1/2 tsp garlic salt 1/2 tsp seasoned pepper

1/2 tsp seasoning salt 2 -3 lb. frying chickens, cut up

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Place the margarine in a 13x9-inch baking dish and keep it in the oven till melted. 3. In a large bowl, mix together all the ingredients and coat the chicken pieces with the mixture generously. 4. Arrange the chicken pieces in the baking dish of melted margarine, skin-side down. 5. Cook everything in the oven for about 60 minutes, turning once.

42

Parallel Processing Fried Chicken

Mumbai Style

Prep Time: 10 mins

Fried Chicken

Total Time: 35 mins Servings per Recipe: 4 Calories 484.3 Fat 23.9g Cholesterol 148.7mg Sodium 170.9mg Carbohydrates 28.5g Protein 36.2g

Ingredients 4 chicken drumsticks 4 chicken thighs Marinade 2 tsp curry powder 1 garlic clove, finely minced 1/2 tsp ground black pepper 1/2 tsp paprika

Coating 1 1/4 C. milk 1 C. flour oil, for frying

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large baking dish, mix together all the marinade ingredients. Add the chicken pieces and coat them with the mixture generously. Cover and refrigerate to marinate for about 12 hours. Set your oven to 350 degrees F. Remove the baking dish from the refrigerator and place the milk and keep it aside for about 15-20 minutes. In a shallow dish, place the flour. Discard the milk from the marinade and coat the chicken pieces with the flour evenly. In a skillet, heat a little oil and fry the chicken pieces till golden brown. Transfer the chicken pieces into a baking dish and cook everything in the oven for about 35-40 minutes

Mumbai Style Fried Chicken

43

BATON ROUGE

Easy Fried Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 472.5 Fat 20.6g Cholesterol 131.5mg Sodium 123.3mg Carbohydrates 24.2g Protein 44.1g

Ingredients 1 C. all-purpose flour 3 tbsp salt-free cajun spice 1 tsp coarse grind black pepper 1 ( 2-3 lb..) whole fryer chicken, cut up backbone removed Lawry's Seasoned Salt

ground black pepper vegetable oil

Directions 1. 2. 3. 4.

Sprinkle the chicken pieces with the seasoned salt and ground black pepper evenly. In a large shallow dish, mix together the flour, Cajun spice and grinded black pepper. Add the chicken pieces and coat them with the mixture generously. In a baking dish, place the chicken pieces and keep them aside for about 1 hour, sprinkle the pieces with the remaining flour occasionally. 5. In a large skillet, heat the oil and fry the chicken pieces for about 8 minutes on both sides. 6. Transfer the chicken pieces onto paper towel lined plates to drain. 7. Serve with your desired side dish.

44

Baton Rouge Easy Fried Chicken

Mr Tokyo’s

Fried Chicken

Prep Time: 2 hrs 30 mins Total Time: 3 hrs Servings per Recipe: 4 Calories 1884.0 Fat 188.1g Cholesterol 2129.3mg Sodium 1206.7mg Carbohydrates 13.7g Protein 34.7g

Ingredients 2 1/2-3 lb. chicken, cut in 8 pieces and chop into 2-inch pieces across the bones 2 tbsp soy sauce 1 tbsp sherry wine 1 tsp salt 1/2 tsp sugar

1 scallion, cut into 2 inch pieces and split in half 1/2 inch gingerroot, crushed 3 C. peanut oil 1/2 C. flour

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large bowl, add the gingerroot, scallion, sugar, wine, soy sauce and salt and mix till sugar is dissolved. Add the chicken pieces and coat them with the mixture generously and keep them aside for about 1-2 hours in room temperature. Remove the chicken pieces from the bowl and discard the marinade. With a paper towel, pat dry the chicken pieces. In a deep fryer, heat the oil to 375 degrees F on medium-high heat. In a shallow dish, place the flour. Coat the chicken pieces with the flour evenly. Fry the chicken pieces in hot oil for about 5 minutes, turning occasionally. Transfer the chicken onto paper towel lined plates to drain.

Mr Tokyo’s Fried Chicken

45

TAMARI VEGGIES

and Chicken Stir Fry

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 849 kcal Fat 17.5 g Carbohydrates 112.5g Protein 67.6 g Cholesterol 129 mg Sodium 1838 mg

Ingredients 1 (16 oz) package dry whole-wheat noodles 1/2 C. chicken stock 1/2 C. orange marmalade 1/3 C. tamari sauce 1 (1 inch) piece ginger root, peeled ground black pepper to taste

1 lemon, juiced 3 tbsp peanut oil 2 lb skinless, boneless chicken breast halves, cut into thin strips 1 (16 oz) bag frozen stir-fry vegetables, thawed

Directions 1.

7. 8.

Cook the noodles according to the directions on the package. Remove it from the water and place it aside. Place a large saucepan over medium heat. Stir in it the stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper to make the sauce. Cook them until they start boiling. Lower the heat and cook the sauce until it becomes thick for 22 min. Turn off the heat and add the lemon juice. Place the sauce aside. Place a large pan or wok over medium heat. Heat the oil in it. Cook in it the chicken for 8 min. Drain it and place it aside. Add the veggies to the pan and cook them for 6 min. Discard the ginger root. Add the chicken back with sauce and stir them. Cook them for 3 min. Serve your chicken stir fry with noodles warm. Enjoy.

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Tamari Veggies and Chicken Stir Fry

2. 3. 4. 5. 6.

Ramen

Chicken Stir Fry

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 8 Calories 263 kcal Fat 9g Carbohydrates 31g Protein 14.3 g Cholesterol 27 mg Sodium 695 mg

Ingredients 3 tbsp vegetable oil 3 skinless, boneless chicken breast halves - cut into strips 2 stalks celery, chopped 2 zucchini, quartered and sliced 10 mushrooms, sliced 2 C. chopped spinach 1 (3 oz) package ramen noodle pasta with flavor packet

1 C. uncooked long-grain rice 1 tbsp cornstarch 1/4 C. cold water 1 tsp vegetable oil 1/4 C. soy sauce

Directions 1. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 8 min. 2. Add the celery with zucchini and cook them for 4 min. Stir in the spinach with mushroom and cook them for 3 min. 3. Lower the heat and keep them cooking while stirring from time to time. 4. Cook the rice and ramen noodles according to the instructions on the packages. Drain them and place them aside. 5. Get a small mixing bowl: Whisk in it the cornstarch, water, oil and soy sauce. Stir the mix into the pan with the veggies. Add the noodles and rice then toss them to coat. 6. Cook them for 6 min. Serve your stir fry right away. 7. Enjoy.

Ramen Chicken Stir Fr

49

CHICKEN

and Tofu Clash Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 172 kcal Fat 6.4 g Carbohydrates 11.8g Protein 17.8 g Cholesterol 20 mg Sodium 548 mg

Ingredients 3 tbsp light soy sauce 1 tsp white sugar 1 tbsp cornstarch 3 tbsp Chinese rice wine 1 medium green onion, diced 2 skinless, boneless chicken breast halves - cut into bite-size pieces 3 cloves garlic, chopped 1 yellow onion, thinly sliced

2 green bell peppers, thinly sliced 1 (12 oz) package firm tofu, drained and cubed 1/2 C. water 2 tbsp oyster sauce 1 1/2 tbsp chili paste with garlic

Directions 1.

Get a mixing bowl: Combine in it the soy sauce, sugar, cornstarch, and rice wine. Whisk them well. Stir in the chicken with onion. Place them aside for 17 min. 2. Place a large skillet over medium heat and grease it with oil. Cook in the chicken and onion with the marinade for 6 min. 3. Add the garlic, onion, and peppers. Cook them for 6 min. Stir in the tofu, water, oyster sauce, and chili paste. 4. Cook them for 5 min while stirring often. Serve your stir fry warm. 5. Enjoy.

50

Chicken and Tofu Clash Stir Fry

Sweet Pineapple

and Apricot Chicken Stir Fry

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 6 Calories 220 kcal Fat 6.6 g Carbohydrates 23.2g Protein 18.7 g Cholesterol 43 mg Sodium 529 mg

Ingredients 1 (15 oz) can apricot halves, drained and chopped, juice reserved 2 tbsp soy sauce 1 tbsp cornstarch 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp crushed red pepper flakes 2 tbsp vegetable oil 1 tbsp minced fresh ginger root

1 lb skinless, boneless chicken breast meat cut into strips 1 (16 oz) package frozen stir-fry vegetables, thawed 1 (8 oz) can pineapple chunks, drained 3 green onion, sliced

Directions 1.

Get a mixing bowl: Mix in it the apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes. Add the cornstarch and mix them well to make the sauce. 2. Place a large wok or skillet over medium heat. Heat the oil in it. Add the ginger and cook it for 15 sec. Stir in the chicken and cook it for 8 min. 3. Add the veggies and cook them for 6 to 8 min. Add the apricots, pineapple chunks, and sauce. Cook the stir fry for 2 min. Fold in the green onion then serve it warm. 4. Enjoy.

Sweet Pineapple and Apricot Chicken Stir Fry

51

GINGER

Chicken Stir Fry

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 222 kcal Fat 10.5 g Carbohydrates 10.7g Protein 20.7 g Cholesterol 55 mg Sodium 389 mg

Ingredients 3 skinless, boneless chicken breast halves 1 (2 inch) piece fresh ginger root 2 tbsp coconut oil

2 1/2 tsp pressed garlic 1/3 C. hoisin sauce

Directions 1.

Cut the chicken breasts into strips and place them aside. Remove the peel of the ginger root and grate it. 2. Place a large skillet over medium heat. Heat the coconut oil in it. Add the garlic with ginger and cook them for 30 sec. 3. Stir in the chicken with hoisin sauce and cook them for 8 min. Serve your stir fry warm. 4. Enjoy.

52

Ginger Chicken Stir Fry

Scallion Mushroom Chicken Stir Fry

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 256 kcal Fat 7.7 g Carbohydrates 16.5g Protein 31.1 g Cholesterol 70 mg Sodium 614 mg

Ingredients 1 lemon 1/2 C. reduced sodium chicken broth 3 tbsp reduced-sodium soy sauce 2 tsp cornstarch 1 tbsp canola oil 1 lb boneless skinless chicken breasts, trimmed and cut into 1-inch pieces 10 oz mushrooms, halved or quartered

1 C. diagonally sliced carrots (1/4-inch thick) 2 C. snow peas, stem and strings removed 1 bunch scallions, cut into 1-inch pieces, white and green parts divided 1 tbsp chopped garlic

Directions 1. Reserve 1 tbsp of grated lemon zest from the lemon. 2. Get a mixing bowl: Whisk in it 3 tbsp of the juice with broth, soy sauce and cornstarch. 3. Place a wok or pan over medium heat. Heat the oil in it. Brown in it the chicken for 6 min. Drain it and place it aside. 4. Stir in the mushroom with carrot and cook them for 6 min. Stir in the snow peas, scallion whites, garlic and lemon zest. Cook them for 30 sec. 5. Stir in the lemon juice mix and cook them for 4 min until the sauce becomes thick. Stir in the scallions with cooked chicken. Cook them for 3 min then serve it warm. 6. Enjoy.

Scallion Mushroom Chicken Stir Fry

53

HONEY

Chicken Stir Fry

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 720 kcal Fat 40.3 g Carbohydrates 35g Protein 52.6 g Cholesterol 347 mg Sodium 290 mg

Ingredients 1/3 C. sweetened condensed milk 1/3 C. mayonnaise 1 tsp white sugar 2 tsp white vinegar 2 tsp honey 2 lb skinless, boneless chicken breast halves - diced

6 eggs, beaten 1 C. all-purpose flour 1/3 C. canola oil

Directions 1.

Get a small mixing bowl: Whisk in it the condensed milk, mayonnaise, sugar, vinegar, and honey to make the sauce. Place it aside. 2. Get a large mixing bowl: Toss in it the chicken with eggs. Drain the chicken dices and dust them with the flour. 3. Place a large work or pan over medium heat. Heat the oil in it. Brown in it the chicken for 3 min. Add the sauce and cook them for 17 min until the chicken is cooked and the sauce is thick. 4. Serve your stir fry warm. 5. Enjoy.

54

Honey Chicken Stir Fry

Spicy Mustard

Chicken Stir Fry

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 584 kcal Fat 15.5 g Carbohydrates 95g Protein 17.9 g Cholesterol 40 mg Sodium 769 mg

Ingredients 4 C. water 1/4 tsp salt 2 tbsp butter 3 dried red chiles, broken into several pieces 2 C. uncooked white rice 1 tbsp sesame oil 2 garlic cloves, minced 2 tbsp soy sauce, divided 1 skinless, boneless chicken breast half, diced 1 tsp dried basil

1 tsp ground white pepper 1/2 tsp dry ground mustard 1 pinch ground turmeric 1 tbsp butter 1 1/2 C. broccoli florets 1 C. diced green bell pepper 1 C. diced red bell pepper 1/2 C. diced onion 1 tsp lemon juice

Directions 1. 2. 3. 4. 5. 6. 7.

Place a medium saucepan over medium heat. Stir in it the water, salt, 2 tbsp butter, and red chili peppers. Cook them until they start boiling. Add the rice and put on lid. Cook it for 22 min over medium heat while stirring it from time to time. Place a large pan over medium heat. Heat the oil in it. Cook in it the garlic for 2 min. Stir in the half of the soy sauce with chicken, basil, white pepper, dry mustard, and turmeric with garlic. Cook them for 9 min. Stir in the remaining soy sauce. Place another pan or skillet over medium heat. Heat 1 tbsp of butter in it. Cook in it the broccoli, green pepper, red pepper, and onion for 12 min. Add the lemon juice and toss them. Stir the veggies into the chicken stir fry. Serve them warm. Enjoy.

Spicy Mustard Chicken Stir Fry

55

POPPING TERIYAKI

Chicken Stir Fry

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 208 kcal Fat 9.7 g Carbohydrates 14.1g Protein 17.1 g Cholesterol 36 mg Sodium 1432 mg

Ingredients 2 tsp ground ginger 2 tbsp soy sauce 1 tsp rice vinegar 3 tbsp teriyaki sauce 2 tsp ground black pepper 2 tsp poppy seeds 2 tbsp sesame oil

2 cloves garlic, minced 1/2 large onion, quartered 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 1 (16 oz) bag fresh stir-fry vegetables

Directions 1.

Get a mixing bowl: Mix in it the ginger, soy sauce, rice vinegar, teriyaki sauce, black pepper, and poppy seeds to make the sauce. 2. Place a large pan over medium heat. Heat the oil in it. Add the onion with garlic and cook them for 4 min. 3. Stir in the chicken and cook them for 6 min. Stir in the teriyaki sauce. Cook them until they start boiling. Add the veggies and cook them for 8 min. 4. Serve your stir fry right away with some white rice. 5. Enjoy.

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Popping Teriyaki Chicken Stir Fry

Classic Paprika Chicken Fry

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 223 kcal Fat 7.1 g Carbohydrates 13.1g Protein 28.4 g Cholesterol 67 mg Sodium 1443 mg

Ingredients 1 tbsp flaked sea salt 2 tsp finely cracked black pepper 1 tsp crushed red pepper flakes, or to taste 1 tsp Chinese five-spice powder 1 tsp ground paprika 1 tbsp vegetable oil 4 skinless, boneless chicken breast halves -- trimmed and cut into quarters

1 lb broccoli florets, cut in half 3 small carrots, peeled and cut into matchstick-sized pieces

Directions 1.

Get a small mixing bowl: Combine in it the sea salt, black pepper, red pepper flakes, fivespice powder, and paprika. Mix them well. 2. Place a large pan over medium heat. Heat the oil in it. Massage the spice mix into the chicken and brown it for 12 min on each side. 3. Add the carrot with broccoli. Cook them for 14 min while stirring often. Serve your stir fry warm. 4. Enjoy.

Classic Paprika Chicken Fry

57

TERIYAKI

Chicken Stir Fry with Noodles

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 445 kcal Fat 11.4 g Carbohydrates 60.6g Protein 18 g Cholesterol 33 mg Sodium 1415 mg

Ingredients 1 large skinless, boneless chicken breast, cut in bite-sized pieces 1 pinch garlic powder, or to taste 1 pinch onion powder, or to taste freshly ground black pepper to taste 1 (8 oz) package dried rice noodles 4 C. hot water, or as needed 3 tbsp vegetable oil, divided 4 cloves garlic, minced 1 onion, chopped

1 green bell pepper, chopped 1/2 C. white cooking wine, or to taste 1/4 C. soy sauce, or to taste 2 tbsp teriyaki sauce, or to taste 1 (6 oz) can sweet baby corn, drained 3 green onions, chopped

Directions 1. Season the chicken with garlic powder, onion powder, and black pepper. 2. Fill a large bowl with hot water. Place in it the noodles and let the soak for 12 min. Remove it from the water and slice it in half. 3. Place a large pan over medium heat. Heat 1 1/2 tbsp of oil in it. Add the garlic and cook it for 1 min 30 sec. 4. Stir in the bell pepper with onion and cook them for 6 min while stirring all the time. Stir in the remaining oil. 5. Add the chicken and cook them for 8 min while stirring them often. Add the wine, soy sauce, and teriyaki sauce. Cook the stir fry for 4 min. 6. Stir in the baby corn and green onions with rice and noodles. Cook them for 4 min. 7. Serve your stir fry warm. 8. Enjoy.

60

Teriyaki Chicken Stir Fry with Noodles

Tangerine

Chicken Stir Fry

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 467 kcal Fat 29.2 g Carbohydrates 17.1g Protein 34.8 g Cholesterol 108 mg Sodium 552 mg

Ingredients 1/2 onion, minced 1/2 C. water 1/2 C. tangerine juice 1/3 C. coconut aminos 1/3 C. coconut oil 4 green onions, sliced into rounds 2 cloves garlic, minced 1 (1 inch) piece fresh ginger, minced 1 tsp vinegar salt and ground black pepper to taste 2 lb boneless chicken breast, cut into cubes

1 C. string beans, trimmed, or to taste 1 C. chopped broccoli 1/4 C. ghee 1 (8 oz) package fresh mushrooms, sliced 1/2 onion, sliced 2 tbsp coconut oil 3 zucchini, spiralized 2 carrots, shredded

Directions 1.

2. 3. 4. 5. 6. 7.

Get a mixing bowl: Mix in it the onion, water, tangerine juice, coconut aminos, 1/3 C. coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper to make the marinade. Get a large mixing bowl: Toss in it half of the marinade with chicken. Fill a large pot with water and a pinch of salt. Cook it until it starts boiling. Cook in it the string beans and broccoli for 2 min. Remove them from the hot water and place them in a ice bath right away to cool down. Remove them from the water and place them aside. Place a large pan or wok over medium heat. Melt the ghee in it. Add the mushroom and cook it for 8 min. Drain it and add it to the broccoli and bean mix. Add the onion into the same skillet and cook it for 8 min. Drain it and add it to the broccoli mix. Drain the chicken and reserve the marinade.

Tangerine Chicken Stir Fry

61

8. Place a large skillet over medium heat and grease it with some oil. Cook in it the chicken for 12 min while stirring them often. 9. Transfer the cooked chicken to the broccoli mix. 10. Place a large pan over medium heat. Heat 2 tbsp of coconut oil in it. Cook in it the carrot with zucchini for 4 min. 11. Stir in the remaining half of the marinade with the reserved chicken marinade and the broccoli mix. Cook them for 8 min while stirring them often. 12. Serve your stir fry chicken warm. 13. Enjoy.

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Oriental

Glazed Chicken Crepes

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 447.0 Fat 17.7g Cholesterol 196.1mg Sodium 693.7mg Carbohydrates 39.4g Protein 31.4g

Ingredients 3/4 C. plain flour salt 1 C. milk 2 eggs 2 tbsp butter 1/2 C. Hoisin sauce

2 1/2 C. cooked chicken 1 cucumber 6 green onions

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

For the crepes: in a bowl, add the eggs and milk and beat well. In another bowl, sift together the flour and pinch of salt. With your hands, make a well in the center of the flour mixture. In the well, add the egg mixture and mix until well combined. With a plastic wrap, cover the bowl and keep aside for about 15 minutes. Lightly grease a frying pan with some butter and place over medium heat until heated through. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook for about 3 minutes, flipping once after 2 minutes. Repeat with the remaining mixture. Place the sauce over each crepe and top with the chicken, followed by the cucumber and onion. Carefully, roll each crepe and enjoy.

Oriental Glazed Chicken Crepes

63

GORGONZOLA

Cheddar Chicken Crepes

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 681.5 Fat 48.0g Cholesterol 375.0mg Sodium 1350.5mg Carbohydrates 27.9g Protein 36.0g

Ingredients 1 C. flour 1 1/2 C. milk 3 eggs 4 egg yolks 1 tbsp. vegetable oil 1 tsp. vegetable oil cooking spray 2 tsp. salt pepper 1 tbsp. minced garlic 1/2 tsp. onion powder

12 oz. Baby Spinach 12 oz. broccoli 16 oz. chicken breasts, cooked and cubed 1/2 C. gorgonzola, crumbled 1 C. sharp cheddar cheese, shredded 2/3 C. cream 1 lemon, juice of 1/2 C. butter

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 64

Set your oven to 350 degrees F before doing anything else. For the filling: in a wok, add 1 tbsp. of the oil and cook until heated. Add the broccoli and garlic and cook for about 3-4 minutes. Stir in the spinach, onion powder, salt and pepper and stir fry for about 2-3 minutes. In a bowl, add the chicken, cooked broccoli mixture, Gorgonzola, 1/4 C. of the cheddar and mix well. Add 1 egg and mix until well combined. For the crepes: in a bowl, add the flour, 2 eggs, milk, 1 tsp of the vegetable oil and 1/4 tsp. of the salt and beat until well combined. Lightly greased frying pan with the cooking spray and place over medium heat until heated through. Place about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden brown from both sides. Gorgonzola Cheddar Chicken Crepes

11. 12. 13. 14. 15. 16.

17. 18.

Repeat with the remaining mixture. Place the chicken mixture onto the center of each crepe evenly. Carefully, roll each crepe. In the bottom of a 13x9x2-inch baking dish, arrange the crepes and top with the remaining cheddar cheese. Cook in the oven for about 20 minutes. Meanwhile, for the Hollandaise sauce: in a pan, add 2/3 C. of the cream, 4 egg yolks, juice of 1 lemon and 1 tsp. of the salt over low heat and cook until mixture becomes thick, mixing continuously. Remove from the heat and add the butter, stirring continuously until melted. Enjoy the crepes with a topping of the Hollandaise sauce.

65

SOUTH INDIAN

Chicken Rice Crepes

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 5 Calories 647.3 Fat 13.7g Cholesterol 31.7mg Sodium 67.9mg Carbohydrates 100.1g Protein 30.4g

Ingredients Crepe 2 C. long-grain rice 1 C. black lentils 1 C. mung beans 2 tbsp. ginger, chopped 2 green chilies, chopped salt 1 C. water 2 tbsp. oil clarified butter Filling 1/2 lb. minced chicken 1 C. finely dices red bell pepper

1 C. finely diced celery 1 C. finely chopped scallion 1 tsp. garlic, minced 1 tsp. ginger, minced 2 fresh green chilies, minced 1/2 C. fresh tomato, finely chopped salt and pepper 2 tbsp. cooking oil

Directions 1. For the crepes: in a large bowl of the water, soak the lentils and rice overnight. 2. Drain the soaked rice mixture well and rinse completely. 3. In a food processor, add the rice mixture, ginger, chilies and water and pulse until a smooth paste is formed. 4. Transfer the mixture into a bowl and stir in the salt. 5. Place in the fridge for about 7 hours. 6. Lightly grease a crepe pan with the clarified butter and place over medium-low heat until heated through. 7. Place desired amount of the mixture and tilt the pan to spread in a thin layer. 8. Cook until golden brown from both sides. 9. Repeat with the remaining mixture. 66

South Indian Chicken Rice Crepes

10. 11. 12. 13. 14. 15. 16. 17. 18. 19.

For the filling: in a nonstick skillet, add the oil and coo until heated. Add the ginger and garlic and stir fry for about 45 seconds. Stir in the chicken, salt and pepper and cook for about 5-6 minutes. Add the bell pepper, tomatoes, celery, scallion and chilies and stir to combine. Set the heat to low and cook for about 5-6 minutes. Stir in the salt and pepper and remove from the heat. Keep aside to cool. Coat each cooked crepe with a thin layer of the clarified butter. Place about 1 1/2 tbsp. of the filling mixture in the center of each crepe. Carefully, fold each crepe and enjoy.

67

FULL

Dinner Crepes (Broccoli and Chicken)

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 515.5 Fat 42.4g Cholesterol 119.5mg Sodium 784.6mg Carbohydrates 15.1g Protein 21.1g

Ingredients 1/4 C. butter 1/4 C. all-purpose flour 2 C. chicken broth 2 tsp. Worcestershire sauce 3 C. cheddar cheese, grated 2 C. sour cream

1 1/2 lb. broccoli, cooked & drained 2 C. chicken, cooked & chopped 12 crepes

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. in a pot, add the butter over medium heat and cook until melted. 3. Stir in the flour and cook until thick and bubbly, mixing continuously. Stir in the Worcestershire sauce and chicken broth and cook until thick, mixing continuously. 4. Remove from the heat and stir in 2 C. of the cheddar cheese until melted completely. In a bowl, place the sour cream. 5. Slowly, add the hot cheese sauce, mixing continuously until well combined. Put the chicken and broccoli onto each crepe evenly and top each with 1 tbsp. of the cheese sauce. 6. Carefully, fold each crepe over the filling. 7. In the bottom of a baking dish, arrange the crepes and top with the remaining cheese sauce evenly, followed by the remaining cheddar cheese. Cover the baking dish and cook in the oven for about 20-30 minutes. Enjoy hot.

68

Full Dinner Crepes

Algerian

Chicken Hot Pot

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 230.8 Fat 5.1g Cholesterol 35.0mg Sodium 816.1mg Carbohydrates 26.6g Protein 19.9g

Ingredients 3 C. chicken broth 1 chicken bouillon cube 2 C. cooked chicken, chopped 1 medium onion, chopped 2 C. fresh green beans, cut 2 carrots, sliced 1 tsp. ground cumin 1 tsp. basil 1 garlic clove, minced

2 bay leaves 1/2 tsp. dried parsley salt pepper 2 medium tomatoes, chopped 2 small zucchini, sliced ( or 1 medium) 1 (16 oz.) cans garbanzo beans, drained 1/4 tsp. ground red pepper

Directions 1. 2. 3. 4. 5. 6.

Place a saucepan over medium heat. Combine in it the broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt, and pepper. Heat them until they start boiling. Lower the heat and put on the lid. Cook them for 8 to 9 min. Stir in the zucchini with tomatoes and cook them for 4 min. Stir in the red pepper with garbanzo beans. Put on the lid and heat them for 3 to 5 min. Adjust the seasoning of your stew then serve it. Enjoy.

Algerian Chicken Hot Pot

69

TOMATO BASED

Chicken and Chickpeas

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 4 Calories 219.0 Fat 4.0g Cholesterol 7.2mg Sodium 664.6mg Carbohydrates 34.2g Protein 11.5g

Ingredients 8 chicken pieces 1 small onion, Chopped 4 garlic cloves, crushed 1/2 tsp. ras el hanout spice mix 1/4 tsp. harissa 2 allspice berries

2 tsp. tomato paste 400 g chickpeas, drained 2 pints chicken stock

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Place a large saucepan over medium heat. Heat in it 2 tbsp. of oil. Brown in it the chicken pieces for 4 to 5 min on each side. Stir in the garlic, spices, salt, tomato puree and Harissa. Let them cook for 2 to 3 min. Stir in the stock and heat them until they start boiling. Lower the heat and let them cook for 32 min. Stir in the chickpeas and cook them for 10 to 12 min until the stew becomes thick. Adjust the seasoning of your stew then serve it. Enjoy.

Tomato Based Chicken and Chickpeas

Algerian

Saffron Bowls

Prep Time: 10 mins Total Time: 1 hr 3 mins Servings per Recipe: 4 Calories 420.5 Fat 21.7g Cholesterol 152.9mg Sodium 715.0mg Carbohydrates 6.3g Protein 49.2g

Ingredients 2 tbsp. olive oil 2 lbs. boneless skinless chicken breasts, cubed 1 tbsp. butter 4 garlic cloves, minced 1 tsp. saffron, crumbled

1 bunch cilantro, finely chopped 1 C. water 8 oz. kalamata olives, pitted 1 lemon, juiced salt & freshly ground black pepper

Directions 1. 2. 3. 4. 5. 6.

Place a large pot over high heat. Heat in it the oil. Cook in it the chicken cubes for 10 to 12 while stirring all the time. Add the butter, garlic, saffron, and cilantro. Cook them for 12 min while stirring often. Stir in the water and heat them until they start boiling. Lower the heat and cook them for 26 min. add the lemon juice with olives. Cook them for 10 min. adjust the seasoning of your stew then serve it hot with some couscous. 7. Enjoy.

Algerian Saffron Bowls

73

CHICKEN SOUP

North African

Prep Time: 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 160.5 Fat 6.9g Cholesterol 70.1mg Sodium 156.4mg Carbohydrates 12.1g Protein 12.0g

Ingredients 6 chicken drumsticks 1 large onion, chopped 9 C. water 7 oz. canned chickpeas, drained 1 cinnamon stick 1/2 lemon, juice of

1 large egg yolk, beaten 1/4 C. fresh parsley, finely chopped 2-3 tsp. olive oil 1 1/2 tbsp basmati rice salt & pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

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Place a large pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the chicken with a cinnamon stick. Cook them for 9 min while stirring often. Stir in the water with a pinch of salt and pepper. Put on the lid and cook them for 16 min. Once the time is up, drain the chicken pieces, shred them and discard the bones. Stir them back them back into the pot with chickpeas. Cook them for 10 to 12 min with the lid on. Once the time is up, stir in the water. Adjust the seasoning of your then bring it to a simmer. Get a mixing bowl: Whisk in it the lemon juice with egg yolk. Drizzle it in the pot while stirring. Cook it for 2 min then stir in the parsley. Serve your soup hot. Enjoy.

Chicken Soup North African

Baked

Prep Time: 20 mins

Chicken Oran

Total Time: 2 hrs Servings per Recipe: 4 Calories 562.1 Fat 43.5g Cholesterol 183.3mg Sodium 2767.6mg Carbohydrates 3.3g Protein 38.1g

Ingredients 1 (3-4 lb) roasting chicken 2 lemons, halved 2 large garlic cloves, minced 3 tbsp. unsalted butter 1 tbsp. seasoning, mixed 1 1/2 tbsp. coarse salt

coarse salt fresh ground pepper olive oil 3-4 sprigs thyme

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Arrange the chicken on a roasting dish. Reach under the skin to loosen it without tearing it. 3. Combine the garlic with salt in a mortar. Use a pestle to mince until it becomes like a paste. 4. Add the butter with spices and mix them well with your hands. 5. Spread the mixture all over the chicken while reaching under the skin. 6. Drizzle the lemon juice all over it then season it with some salt and pepper. 7. Stuff the chicken cavity with thyme and lemon halves. 8. Place it in the oven with the breast facing down. Roast it for 16 min. 9. Lower the oven temperature to 350 F. 10. Flip the chicken and roast it for 1 h 30 min until it becomes golden brown while basting it with some olive oil. 11. Once the time is up, drain the chicken and wrap it in a piece of foil. 12. Let it rest for 5 min then serve it. 13. Enjoy.

Baked Chicken Oran

75

COUSCOUS

Ghardaïa

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 226.4 Fat 5.6g Cholesterol 1.5mg Sodium 86.0mg Carbohydrates 38.6g Protein 6.9g

Ingredients 2 tbsp. olive oil 1 medium onion, chopped 8 oz. mushrooms, sliced 1 grated carrot 2 garlic cloves, minced 1/2 tsp. cumin 1/2 tsp. ground coriander

1 lemon, zest of 1 lemon, juice of 1/2 C. raisins 1 1/4 C. chicken stock 1 C. couscous

Directions 1. 2. 3. 4. 5. 6.

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Place a large skillet over medium heat. Heat in it the oil. Cook in it the onion with carrots and mushrooms for 5 min. Stir in the seasonings with lemon zest, raisins, and couscous. Cook them for 2 min. Stir in the lemon juice with stock. Lower the heat and cook them for 3 to 4 min. Put on the lid and turn off the heat. Let it sit for 5 to 6 min. Serve it warm. Enjoy.

Couscous Ghardaïa

Ground

Chicken Borek

Prep Time: 1 hr 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 1 Calories 46.2 Fat 1.3g Cholesterol 18.3mg Sodium 51.4mg Carbohydrates 6.9g Protein 1.5g

Ingredients 36 spring roll wrappers 5 C. ground chicken 3 large brown onions, finely chopped 1/3 C. fresh cilantro, finely chopped 1/4 preserved lemon, skin only, rinsed and chopped 1/2 tsp. ras el hanout spice mix

1/4 tsp. seasoning salt 3-4 hard-boiled eggs, finely chopped 2 tbsp. olive oil Paste 6 tbsp. plain flour 1/2 C. water

Directions 1. To prepare the filling: 2. Place a large saucepan over medium heat. Heat in it the oil. 3. Cook in it the onion for 3 to 4 min. Stir in the chicken and cook them for 16 to 22 min while stirring. 4. Stir in ras el hanout with Schwartz salt. Mix them well and cook them for 3 min. 5. Stir in the chopped lemon and cook them for 2 min. Turn off the heat and fold the coriander into the mixture. Place the filling aside for at least 15 min to cool down completely. 6. To prepare the rolls: 7. Get a mixing bowl: Combine in it the flour with water until they become smooth. 8. Place a sheet on a working surface. Put in it 2 tsp. of the filling. 9. Pull the sides over it then roll it forward tightly. Brush the edge with the flour paste then press it to seal it. Repeat the process with the remaining ingredients. 10. Place a deep pan over high heat. Heat in it about 1 1/2 inch of oil. 11. Fry in it the chicken borek until they become golden brown. 12. Drain them then serve them with a dip of your choice. 13. Enjoy. Ground Chicken Borek

77

HOW TO

Make Haricot Beans

Prep Time: 2 mins Total Time: 2 hrs 7 mins Servings per Recipe: 6 Calories 107.2 Fat 9.7g Cholesterol 0.0mg Sodium 984.0mg Carbohydrates 5.4g Protein 1.3g

Ingredients 17.5 oz. dried haricot beans, soaked overnight 12 C. water 6 1/2 tsp. paprika 3 1/2 tsp. ground cumin 14 oz. cans plum tomatoes, pureed 6 garlic cloves, minced

6-8 pieces chicken 4 tbsp. olive oil 1 pinch black pepper 2 1/2 tsp. salt olive oil, & vinegar to serve

Directions 1. Place a large pot over medium heat. 2. Stir in it the beans with olive oil, meat paprika, and cumin. Cook them for 4 min. 3. Add to them 8 1/2 C. of water with a pinch of salt and pepper. Put on the lid and bring them to a simmer. 4. Lower the heat and cook them for 60 min. 5. Add 2 C. of water with tomatoes, garlic, 2 tsp. salt, 2 1/2 tsp. paprika and 1 1/2 tsp. cumin. 6. Put on the lid and let them cook for 30 to 35 min. 7. Once the time is up, remove the cover and let it cook for an extra 30 to 35 min. 8. Stir in the vinegar with olive oil then serve them warm. 9. Enjoy.

78

How to Make Haricot Beans

African

Chicken Drumsticks Soup

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 264.7 Fat 8.5g Cholesterol 34.6mg Sodium 619.0mg Carbohydrates 30.9g Protein 16.3g

Ingredients 1-2 tbsp olive oil 3-4 chicken drumsticks 1 large onion, finely chopped 2-3 garlic cloves, minced 4 tsp. ras el hanout spice mix 1/2 tsp. ginger 1/2 tsp. turmeric 1/4 tsp. cinnamon 3/4 tsp. sweet paprika

4 C. chicken stock 4 C. water 17.5 oz. canned chick-peas 14 oz. chopped canned tomatoes 1/4 preserved lemon, very finely chopped 1/4 C. fresh cilantro, chopped 1/2 lemon, juice of

Directions 1. Place a large pot over medium heat. Heat in it the oil. 2. Cook in it the chicken drumsticks until they become golden brown. Drain them and place them aside. 3. Stir the spices into the same pan and cook them for few seconds. Stir in back the chicken with onion, preserved lemon, garlic, stock, and water. 4. Cook them until they start boiling. Lower the heat and put on the lid. Cook them for 60 min. 5. Drain the chicken drumsticks, shred them and add them to the pot. Stir the chickpeas with tomato and cook them for 22 min. 6. Once the time is up, add the preserved lemon with cilantro, lemon juice, and cilantro. 7. Adjust the seasoning of your soup then serve hot. 8. Enjoy.

African Chicken Drumsticks Soup

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WHOLE CHICKEN

Mediterranean Style

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 356.3 Fat 23.4g Cholesterol 100.3mg Sodium 1393.7mg Carbohydrates 13.3g Protein 24.0g

Ingredients 1 chicken, cut-up 2 tsp. salt 1/4 tsp. pepper 2 tbsp. butter 1/2 C. chicken broth 1 garlic clove, crushed 1 medium eggplant, pared and diced

1 medium onion, chopped 2 fresh tomatoes, peeled and chopped 1/4 tsp. thyme 1 tbsp. parsley, minced

Directions 1. 2. 3. 4.

Coat the chicken with paprika, 1 tsp. of salt and pepper. Place a large pan over medium heat. Heat in it the butter until it melts. Cook in it the chicken pieces for 3 to 4 min on each side. Drain them and place them aside. Pour the broth into the pan. Stir in the garlic, eggplant, onion, and tomatoes; sprinkle with remaining salt, thyme, and parsley. 5. Heat them until they start boiling. Stir in the chicken and put on the lid. 6. Cook them for 32 min over low heat until it the chicken done. Serve it warm. 7. Enjoy.

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Whole Chicken Mediterranean Style

Algerian

Chicken Thighs and Legs

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 397.5 Fat 27.6g Cholesterol 81.7mg Sodium 2496.8mg Carbohydrates 16.3g Protein 23.3g

Ingredients 1 tbsp. kosher salt 6 garlic cloves, roughly chopped 2 tsp. cumin seeds, crushed 2 tsp. paprika 1 tsp. ground turmeric 5 tbsp. olive oil 4 skinless chicken thighs 4 skinless chicken drumsticks 1 tsp. saffron thread, crushed

4 medium yellow onions, cut into 12 wedges each fresh ground black pepper, to taste 1 lemon, thinly sliced crosswise seeds removed 1 1/4 C. green olives, pitted 1/3 C. fresh cilantro, minced hot cooked rice

Directions 1.

Get a mortar: Mash in it the garlic with salt using a pestle until they become like a paste. Pour them into a mixing bowl and add the cumin, paprika, and turmeric. Add 3 tbsp. of oil and mix them well. 2. Stir in the chicken thighs and drumsticks. Cover them with a cling foil. Let it sit for 4 to 5 min the fridge. 3. Place a large pot over high heat. Heat in it the rest of the oil until it starts shimmering. Fry in it the chicken thighs and drumsticks until they become golden brown. Drain them and place them on paper towels to drain. Stir the onion with saffron, a pinch of salt and pepper into the pot. Cook them for 16 min while stirring. Add the chicken thighs and drumsticks back with lemon slices and 1 C. water. Cook them until they start boiling. Lower the heat and put on the lid. Cook them for 40 to 42 until the chicken is done. 4. Stir in the olives with cilantro. Adjust the seasoning of your stew then serve it hot. 5. Enjoy.

Algerian Chicken Thighs and Legs

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ALGERIAN

Fries

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 332.8 Fat 13.5g Cholesterol 53.9mg Sodium 962.1mg Carbohydrates 41.6g Protein 12.2g

Ingredients 2 tbsp. oil 1/2 C. onion, chopped 1 lb. skinless chicken piece 10 sprigs flat leaf parsley, leaves only, chopped 1/4 C. chickpeas, cooked 1 tsp. black pepper

1 tsp. salt 1/2 tsp. cinnamon 3 C. water 2 lbs. frozen French fries 1 egg, beaten lemon wedge

Directions 1. Place a large skillet over medium heat. Heat in it the 2 tbsp. of oil. 2. Stir in it the onion, chicken, 1/2 the parsley, chickpeas, pepper, salt and cinnamon. 3. Put on the lid and cook them for 10 to 12 min. Stir in the water and cook them until they start boiling. 4. Prepare the French fries by following the instructions on the package. 5. Stir the beaten egg with fries into the pot and cook them for 10 to 12 min. 6. Garnish it with parsley then serve it hot. 7. Enjoy.

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Algerian Fries

North African

Prep Time: 25 mins

Orange Grilled Chicken

Total Time: 25 mins Servings per Recipe: 4 Calories 556.3 Fat 38.2g Cholesterol 150.9mg Sodium 143.2mg Carbohydrates 15.3g Protein 37.1g

Ingredients 4 tbsp harissa 2 tbsp olive oil 16 -20 chicken wings 4 oranges, quartered

salt icing sugar cilantro, chopped

Directions 1. 2. 3. 4. 5. 6. 7.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the oil with harissa. Season the chicken wings with some salt and pepper. Coat them with the oil mixture. Place them on the grill and let them cook for 6 to 9 min on each side. Coat the blood orange wedges with icing sugar. Grill them until they become charred. Serve your chicken wings next to the grilled orange wedges. Enjoy.

North African Orange Grilled Chicken

85

REAL

Jamaican Jerk Chicken

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 3 Calories 834 Fat 57.2 Carbohydrates 284 Protein 568 Cholesterol 4.8 Sodium 71.1

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce 1 clove garlic, minced

1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1.

6.

Get a large mixing bowl: Mix in it the onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves to make the marinade. Add the chicken pieces and stir them well to coat. Cover the bowl with a plastic wrap and place them in the fridge for an overnight. Before you do anything else, preheat the grill and grease it. Drain the chicken pieces and grill them for 8 to 12 min on each side or until they are done. Pour the remaining marinade in a small saucepan. Cook it over medium heat for 2 min until it becomes thick. Serve it hot with the chicken. Enjoy.

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Real Jamaican Jerk Chicken

2. 3. 4. 5.

Honey

Jerk Drumsticks

Prep Time: 10 mins Total Time: 3 hrs 10 mins Servings per Recipe: 4 Calories 307.7 Fat 16.2g Cholesterol 118.2mg Sodium 706.9mg Carbohydrates 11.0g Protein 28.6g

Ingredients 6 scallions, chopped 2 serrano peppers, stemmed and halved 2 tbsp fresh lemon juice 2 tbsp honey 1 tbsp canola oil

1 tbsp jamaican jerk seasoning, see appendix 1 tsp salt 8 chicken drumsticks, skinned

Directions 1.

Get a food processor: Combine in it the scallions, serranoes, lemon juice, honey, oil, jerk seasoning, and salt. Blend until they become smooth. 2. Toss the chicken drumsticks and seasoning mix in a greased slow cooker. Put on the lid and let them cook for 4 h on low or 8 h on high. 3. Once the time is up, serve your chicken drumsticks warm. 4. Enjoy.

Honey Jerk Drumsticks

87

MASALA

Chicken

Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 702.9 Fat 54.2 g Cholesterol 220.4 mg Sodium 1089.0 mg Carbohydrates 5.7 g Protein 46.2 g

Ingredients 3/4 C. plain yogurt 1 tbsp tamarind paste 3 tbsp garlic, chopped 1/4 C. canola oil 1 1/2 tsp salt 1 1/4 tsp ground cayenne pepper 1 tbsp garam masala

2 1/4 lbs. boneless chicken thighs 1 lemon, cut into 6 wedges

Directions 1. Before you do anything else, preheat the grill and grease it. 2. Get a mixing bowl: Stir in it the yogurt, tamarind, garlic, canola, salt, cayenne and garam masala. 3. Stir in the chicken. Cover the bowl and place it in the fridge overnight. 4. Drain the chicken thighs and cook them on the grill for 3 to 4 min on each side. 5. Serve them immediately with some lemon wedges. 6. Enjoy.

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Masala Chicken

5-Ingredient

Chicken Toscano

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 261.7 Fat 13.5 g Cholesterol 92.8 mg Sodium 94.6 mg Carbohydrates 2.5 g Protein 30.9 g

Ingredients 2 chicken breasts 1 tomatoes, sliced 2 tbsp goat cheese

4 -6 basil leaves 1 dash pepper

Directions 1. Before you do anything, preheat the grill and grease it. 2. Use a sharp knife to cut several slits in the chicken breasts. 3. Stuff each slit with a tomato slice, basil leaf, and goat cheese while alternating between them. 4. Thread the stuffed breasts into toothpicks to seal them. Slice each one of them in half. 5. Place the chicken breasts halves on the grill and let them cook for 4 to 6 min on each side until they are done. 6. Serve your grilled stuffed chicken warm with your favorite toppings. 7. Enjoy.

5-Ingredient Chicken Toscano

89

SOUTH AMERICAN

Black Bean Chicken Breasts

Prep Time: 1 hr Total Time: 1 hr Servings per Recipe: 6 Calories 256.7 Fat 6.8 g Cholesterol 75.5 mg Sodium 288.2 mg Carbohydrates 18.1 g Protein 29.5 g

Ingredients 4 boneless skinless chicken breasts 3 tbsp lime juice 1 tbsp vegetable oil 1/4 tsp crushed red pepper flakes 3 garlic cloves, crushed 1 C. water 1/2 C. red bell pepper, diced 1 tbsp red onion, chopped

Sauce 1 C. black beans, drained 1/2 C. orange juice 2 tbsp balsamic vinegar 1/4 tsp salt 1/8 tsp black pepper 1 garlic clove, crushed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

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To prepare the grilled chicken: Get a large mixing bowl: Whisk in it the lime juice, vegetable oil, red pepper, and garlic. Add to it the chicken breasts and coat them with the marinade. Cover the bowl with a plastic wrap and refrigerate it overnight. Place saucepan of water over high heat. Heat it until it starts boiling. Blanch in it the onion with bell pepper for 40 sec. Drain them and place them in a bowl of ice water. Drain them immediately and place them aside. Before you do anything else, preheat the grill and grease it. Drain the chicken breasts from the marinade. Grill them for 9 to 12 min on each side. Cover them with a piece of foil and let them rest for 4 to 5 min. To prepare the bean sauce: Get a blender: Combine in it all the bean sauce ingredients. Blend them smooth. Pour the sauce into a small saucepan. Heat it for few minutes then serve it with the grilled chicken, onion and pepper. Enjoy.

South American Black Bean Chicken Breasts

Southwest

Tortilla Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 196 Fat 11.3 Carbohydrates 35 Protein 540 Cholesterol 10.6 Sodium 14.6

Ingredients 3 skinless, boneless chicken breast halves 8 C. water 8 tsp chicken bouillon granules 1 C. chopped carrot 1/4 tsp ground allspice 1/2 tsp chopped fresh thyme 1/8 tsp ground cinnamon 1 tbsp chopped fresh ginger

1 tbsp minced garlic 1 C. chopped tomato 1 C. coconut milk 1 tsp hot pepper sauce 1 C. mozzarella cheese, grated 2 C. crispy tortilla strips 2 limes, cut into wedges

Directions 1. Before you do anything preheat the grill and grease it. 2. Season the chicken breasts with some salt and pepper. Cook them on the grill for 7 to 9 min on each side. 3. Place the chicken breasts aside and allow them to cool down for a while. Slice them into chunks and transfer them to a large pot. 4. Add to them the water, bouillon and carrot, allspice, thyme, cinnamon, ginger and garlic. Cook them until they start boiling over high medium heat. 5. Lower the heat and cook the soup for 12 min. Add the tomato, coconut milk and hot pepper sauce. Let the soup cook for an extra 2 to 3 min. 6. Once the time is up, serve your soup hot with some mozzarella cheese, tortilla strips and lime wedges. 7. Enjoy.

Southwest Tortilla Soup

91

GINGER

Sesame Chicken and Noodles

Prep Time: 24 hrs Total Time: 25 hrs 15 mins Servings per Recipe: 3 Calories 959.8 Fat 48.1 g Cholesterol 291.2 mg Sodium 1654.7 mg Carbohydrates 30.0 g Protein 97.9 g

Ingredients 3 lbs. bone-in chicken breasts Marinade 2 tbsp rice vinegar 2 tbsp low sodium soy sauce 1 tsp dark sesame oil 1 tsp grated ginger Sauce 1/4 C. hoisin sauce 1/4 C. ketchup

2 tbsp low sodium soy sauce 2 tbsp honey 1 tsp grated ginger 1 tsp dark sesame oil Garnish 1 tbsp toasted sesame seeds 2 -3 C. uncooked mai fun rice noodles cooking oil

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a mixing bowl: Whisk in it all the marinade ingredients. 3. Add to it the chicken breasts and stir them to coat. Cover the bowl and refrigerate it overnight. 4. Place a deep pan over medium heat. Heat in it 2 inches of oil. 5. Place in it some of the mai noodles and fry it until it floats on top. 6. Drain it immediately and place it on paper towels to drain. 7. Repeat the process with the remaining noodles. 8. To prepare the glaze sauce: 9. Place a heavy saucepan over medium heat. Stir in it all the sauce ingredients. 10. Heat them until they start boiling. Lower the heat and let it cook for 4 min. 11. Once the time is up, turn off the heat and let it lose heat completely. 12. To prepare the basting marinade: 13. Drain the chicken breasts and place them aside. Pour the marinade into a heavy saucepan. 92

Ginger Sesame Chicken and Noodles

14. 15. 16. 17.

Heat them until they start boiling. Lower the heat and let them cook for 3 min. Turn off the heat and let it lose heat completely. Grill the chicken breasts for 50 to 75 min overall while basting them with marinade. Once the time is up, coat them with the glaze sauce. Grill them for few more minutes until they become sticky. 18. Arrange the noodles between serving plates. Top them with the chicken breasts then serve them warm. 19. Enjoy.

93

ASHLEIGH’S

Hot Jamaican Chicken

Prep Time: 30 mins Total Time: 1 d 1 hr Servings per Recipe: 6 Calories 279 Fat 12 Carbohydrates 67 Protein 309 Cholesterol 17 Sodium 25.3

Ingredients 1 large red onion 3 cloves garlic 1 habanero pepper, seeded 1 tbsp fresh ginger root 1/4 C. olive oil 1/4 C. brown sugar 3 tbsp red wine vinegar 3 tbsp orange juice concentrate, thawed

1 tsp soy sauce 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 C. chopped cilantro 1/2 tsp salt and pepper to taste 6 skinless, boneless chicken breast halves

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Get a food processor: Combine in it the onion, garlic, habanero pepper, and ginger. Process them until they become smooth. Add the olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. Blend them smooth again. Get a large mixing bowl: Place in it the chicken breasts and pour the marinade all over it. Stir them well to coat. Cover the bowl with a plastic wrap. Place it in the fridge for an overnight. Before you do anything else, preheat the grill and grease it. Drain the chicken breasts from the marinade and cook them for 10 to 12 min on each or until they are done to your liking. Serve your grilled chicken breasts with your favorite salad. Enjoy.

Ashleigh’s Hot Jamaican Chicken

Grilled

Chicken Quarters

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories Fat 413.6 Cholesterol 38.6 g Sodium 53.4 mg Carbohydrates 52.0 mg Protein 4.4 g

Ingredients 1 whole chicken, quartered lengthwise 2 limes, juice 1/2 C. olive oil 1 onion, minced

1/2 tsp saffron salt and pepper

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Stir in it all the ingredients. Cover the bowl and let it marinate for at least 1 h. Drain the chicken pieces from the marinade. Grill them for 12 to 16 min on each side. Serve them warm with some grilled veggies. Enjoy.

Grilled Chicken Quarters

97

POT PIE

Americana

Prep Time: 50 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 524.3 Fat 25.7g Cholesterol 78.8mg Sodium 998.4mg Carbohydrates 43.4g Protein 29.3g

Ingredients 1 1/4 lb. boneless chicken breasts 4 C. chicken broth 12 white pearl onions 1 1/2 C. potatoes, diced 1 C. celery, diced 1 C. frozen peas 1 C. diced carrot 1 tbsp butter

5 tbsp flour 1/2 C. light cream 1 dash cracked pepper 1/2 tsp tarragon 1/2 tsp salt 1 premade pie crust

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 98

In a pan of the water, add the chicken and cook for about 22-25 minutes. Drain well and keep aside to cool. Then, cut the chicken into chunks and keep aside. Set your oven to 400 degrees F. In a pan, add the broth and cook until boiling. Stir in the onions, celery, tarragon, salt and pepper and cook for about 4-5 minutes. Stir in the carrots and potatoes and cook for about 9-10 minutes. Drain the vegetables, reserving the broth. In another pan, add the broth and cook until boiling. Add the flour and butter, beating continuously until mixture just begins to thicken. Stir in the cream and cook until boiling. In a casserole dish, place the chicken chunks, followed by the peas, cooked veggie mixture and broth mixture. Place the premade pie crust on top and with a fork, poke holes at many places. Cook in the oven for about 30-40 mins Enjoy warm. Pot Pie Americana

Chicken Soup

New England

Prep Time: 25 mins Total Time: 1 hr 40 mins Servings per Recipe: 16 Calories 156.8 Fat 2.6g Cholesterol 4.5mg Sodium 253.3mg Carbohydrates 27.4g Protein 6.2g

Ingredients 2 tsp olive oil 1 large Spanish onion, peeled and diced 3 cloves garlic, minced 1/2 C. celery, diced 3 C. carrots, sliced 2 parsnips, grated 4 large sweet potatoes, peeled and diced 1 1/4 C. pearl barley

2 1/2-3 quarts chicken stock 3 C. chicken, poached and diced 1/4 C. chopped dill kosher salt ground black pepper

Directions 1. In a heavy-bottomed pan, add the oil and cook until heated through. 2. Add the carrot, celery, onions and garlic and stir for about 7 minutes. 3. Stir in the chicken, barley, parsnips and chicken and cook until boiling over mediumhigh heat. 4. Cook for about 28-30 minutes. 5. Stir in the sweet potatoes and cook for about 28-30 minutes. 6. Stir in the dill, salt and pepper and remove from the heat. 7. Enjoy hot.

Chicken Soup New England

99

HOW TO

Fry a Chicken

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 797.0 Fat 39.7g Cholesterol 356.1mg Sodium 3012.2mg Carbohydrates 50.4g Protein 55.3g

Ingredients 2 lb. cut-up chicken Sauce: 4 eggs 1/3 C. water 1 C. hot sauce Spice Mix: 1 1/2 tsp salt

1 1/4 tsp fresh ground black pepper 1/4 tsp garlic powder Dredge: 2 C. all-purpose flour 1 tbsp baking powder 1/4 tsp salt

Directions 1. For sauce in a bowl, add the eggs and water and beat well. 2. Add the hot sauce and beat till well combined. Transfer the mixture into a large plastic zip-top bag. For seasoning mixture in a small bowl, mix together 1 tsp of the salt, 1/4 tsp of the black pepper and 1/4 tsp of the garlic powder. For dredging mixture in another bowl, mix together the flour, baking powder and 1/4 tsp of the salt. 3. Rinse the chicken pieces and with paper towels, pat dry. 4. Cut the breast pieces in half across the ribs. 5. Season the chicken with the seasoning blend generously on both sides. 6. In the bag of sauce mixture, place the chicken pieces in batches and squish around to coat completely. 7. The, coat the chicken pieces with the flour mixture. 8. In a large deep pan, heat the peanut oil to 350 degrees F and fry the chicken pieces in batches till golden brown and crisp. 9. With a slotted spoon, transfer the chicken onto a paper towel lined plate to drain.

100

How to Fry a Chicken

Cracker

Crusted Baked Chicken

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1051.5 Fat 87.6g Cholesterol 294.5mg Sodium 973.8mg Carbohydrates 19.7g Protein 45.6g

Ingredients 1 whole broiler-fryer chicken ( cut into pieces) 1 C. butter (melted) 2 C. Ritz crackers ( crushed) 1 tsp garlic powder 1 tsp dried parsley flakes

1/4 tsp salt 1/2 tsp ground black pepper 1/4 tsp paprika 1/4 tsp sage 1/4 tsp cumin

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else and grease a cake style pan. Wash the chicken completely and with the paper towels, pat dry. In a medium bowl, place the melted butter. In a large bowl, place the Ritz cracker crumbs. In a small bowl, mix together all the seasonings. Dip the chicken pieces in the butter and then coat with the cracker crumbs. Arrange the chicken in the prepared pan and sprinkle with the seasoning mixture. Cook in the oven for about 35-45 minute, flipping once in the middle way.

Cracker Crusted Baked Chicken

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CALIFORNIA

Tortellini Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 176 kcal Fat 4.9 g Carbohydrates 20g Protein 13.2 g Cholesterol 36 mg Sodium 1156 mg

Ingredients 1 (48 fluid oz.) can chicken broth 3 C. water 2 frozen skinless, boneless chicken breast halves - diced 1 small onion, diced 1 C. thinly sliced carrots 1 tsp lemon pepper

1 tsp dried oregano 1 dash garlic salt 2 C. fresh broccoli florets 1 (9 oz.) package frozen cheese tortellini 1/4 C. grated Parmesan cheese

Directions 1. Get your water and broth boiling. 2. Once the mix is boiling add in carrots, onions, chicken, garlic salt, lemon pepper, and oregano. 3. Now set the heat to low and let the mix cook for 30 mins. 4. At this point the chicken should be fully done. Add in the broccoli and continue simmering the veggies for 12 mins before adding the pasta and cooking the mix for 12 more mins. 5. Garnish the dish with your parmesan and serve. 6. Enjoy.

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California Tortellini Soup

California

Zucchini Chicken

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 301 kcal Fat 7.8 g Carbohydrates 26.5g Protein 30.6 g Cholesterol 72 mg Sodium 894 mg

Ingredients 4 skinless, boneless chicken breast halves 1/4 C. all-purpose flour 1 tsp salt 1 tsp ground black pepper 1 tbsp olive oil 1/2 C. cooking sherry

1/2 C. chicken broth 1 clove garlic, minced 1/2 lemon 4 carrots 4 zucchini squashes, julienned

Directions 1. Get a bowl, combine: pepper, salt, and flour. 2. Dredge your chicken in the mix then sear the chicken for 6 mins per side in hot oil. Then remove the chicken from the pan. 3. Now add the following to the same pan: squeezed lemon juice, sherry, garlic, and broth. 4. Get everything boiling then add the chicken back in. 5. Get the mix boiling again, set the heat to low, and let the chicken cook for 17 mins until it is fully done. 6. At the same time begin to stir fry your zucchini and carrots, in a separate pan, in oil, until they are soft. 7. Once the veggies are soft add them to the chicken and get everything hot. 8. Enjoy.

California Zucchini Chicken

103

CHICKEN

from Havana

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 308 kcal Fat 12.7 g Carbohydrates 27.7g Protein 21.3 g Cholesterol 53 mg Sodium 1013 mg

Ingredients 1 tbsp olive oil 1 onion, chopped 3 cloves garlic, chopped 1 (14.5 oz.) can diced tomatoes 1 (12 oz.) can chicken chunks, drained 1/2 C. chopped red bell pepper 1/2 C. raisins

1/2 C. stuffed green olives, sliced 1 tbsp red wine vinegar 1 tsp ground oregano 1/4 tsp ground cumin 2 bay leaves

Directions 1.

Stir fry your onions in olive oil for 7 mins then combine in the garlic and fry it for 2 more mins. 2. Now combine in the bay leaves, tomatoes, cumin, chicken, oregano, bell pepper, vinegar, olives, and raisins. 3. Let the mix cook for 10 mins then remove the leaves. 4. Enjoy.

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Chicken from Havana

Maui

Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 221 kcal Fat 6.5 g Carbohydrates 10.8g Protein 26.6 g Cholesterol 67 mg Sodium 1048 mg

Ingredients 1 tbsp sesame or canola oil 1 lb chicken tenders, cut into 1-inch pieces 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced 4 cloves garlic, thinly sliced 1/2 C. dry sherry (see Tip) 1 (14 oz.) can reduced-sodium chicken broth

1 1/2 C. water 2 tbsps reduced-sodium soy sauce 1 tsp Asian red chili sauce, such as sriracha, or to taste 1 bunch mustard greens or chard, stemmed and diced*

Directions 1. Stir fry your chicken in a Dutch oven for 9 min. 2. Then remove them from the pot. Combine in the garlic and the ginger and cook everything for 30 secs then add the sherry and fry the mix for 4 mins while scraping the pan. 3. Now combine in the water and broth and get everything boiling with a high level of heat. 4. Once the mix is boiling let it continue for 7 mins then add: chards, chili sauce, and soy sauce. 5. Continue cooking this mix for 3 mins. 6. Enjoy.

Maui Chicken

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HOW TO MAKE

Jambalaya I

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 458.4 Fat 23.2g Cholesterol 47.0mg Sodium 761.3mg Carbohydrates 41.0g Protein 19.7g

Ingredients 12 medium shrimp, peeled, deveined and chopped 4 oz. chicken, diced 1 tbsp creole seasoning 2 tbsp olive oil 1/4 C. onion, chopped 1/4 C. green bell pepper, chopped 1/4 C. celery, chopped 2 tbsp garlic, chopped 1/2 C. tomatoes, chopped

3 bay leaves 1 tsp Worcestershire sauce 1 tsp hot sauce 3/4 C. rice 3 C. chicken stock 5 oz. andouille sausages, sliced salt and pepper

Directions 1. 2. 3. 4. 5. 6.

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Get a large mixing bowl: Stir in it the shrimp, chicken and Creole seasoning. Combine them well. Place a pot over medium heat. Heat the oil in it. Cook in it the shrimp with onion, celery and bell pepper for 4 min. Stir in the tomato with garlic, bay leaves, Worcestershire and hot sauces. Mix in it the rice with broth. Lower the heat and cook the stew for 16 min. Stir in the shrimp and chicken mix. Cook them for an extra 12 min. Serve your stew warm right away. Enjoy.

How to Make Jambalaya I

Chicken

Cutlets Creole

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 5 Calories 322.2 Fat 13.6g Cholesterol 59.6mg Sodium 496.5mg Carbohydrates 26.4g Protein 22.8g

Ingredients 10 oz. boneless skinless chicken breasts, baked and cut into pieces 1 C. cheddar cheese, shredded and divided 1/2 C. onion, finely chopped 1/2 C. green pepper, diced 1/4 C. mayonnaise

3/4 tsp Cajun seasoning 1/2 tsp minced garlic 10 slices Italian bread, 1/2-inch thick slices 2 plum tomatoes, sliced

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Get a mixing bowl: Mix in it the chicken with 1/2 C. cheese, onion, green pepper, mayonnaise, Cajun seasoning and garlic. 3. Place the bread slices on a lined up baking sheet. Spoon the chicken mix over them then top them with the tomato slices and the remaining cheese. 4. Place the tray in the oven and cook them for 11 min. serve your chicken bites warm. 5. Enjoy.

Chicken Cutlets Creole

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CAJUN

Pasta with Chicken Tenderloins

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 401.6 Fat 10.2g Cholesterol 83.7mg Sodium 370.4mg Carbohydrates 42.4g Protein 34.9g

Ingredients 1 lb chicken tenderloins, diced 1 tbsp creole seasoning 6 oz. whole-grain penne pasta 1 1/2 tbsp butter 1 tsp olive oil 1 tbsp flour 3/4 C. skim milk 1/4 C. sun-dried tomato paste, spread 2 green onions, diced 1/8 tsp black pepper

2 garlic cloves, minced 1/4 tsp dried basil 1/2 tsp dried parsley 1/4 C. grated parmesan cheese

Directions 1. Get a large mixing bowl: Stir in it the chicken with 1 tbsp of Cajun seasoning. 2. Cook the pasta by following the directions on the package. Drain it. 3. Place a large pan over medium heat. Heat in it 1 1/2 tbsp of butter with 1 tsp of olive oil. Cook in it the chicken for 5 min. 4. Drain it and place it aside. Lower the heat and 1 tbsp of flour to the pan and mix them well with the juices in it. 5. Add to it 3/4 C. of milk gradually while whisking them all the time. 6. Stir in 1/4 C. sundried tomato paste, 2 diced green onions, 1/8 tsp black pepper, 1 clove of minced garlic, 1/2 tsp dried parsley, and 1/4 tsp of dried basil. 7. Let them cook while always mixing them until the sauce becomes thick. Stir in the cooked pasta with 1/4 C. of parmesan cheese and chicken. 8. Serve your Cajun pasta warm. 9. Enjoy. 110

Cajun Pasta with Chicken Tenderloins

Louisiana

Lunch Wraps

Prep Time: 5 mins Total Time: 9 mins Servings per Recipe: 2 Calories 186.9 Fat 10.5g Cholesterol 46.4mg Sodium 71.8mg Carbohydrates 6.4g Protein 16.8g

Ingredients 1/2 tbsp olive oil 1 tbsp Cajun seasoning 1 tbsp flour 2 tsp paprika 1/8 tsp cayenne pepper 1 chicken breast, diced salt & black pepper 1 tbsp mayonnaise

16 inches whole wheat tortillas 2 C. spinach 1-2 tbsp cilantro 2 tbsp red onions, minced 1/4 tsp Cajun spice 1 dash cayenne pepper 1 dash paprika

Directions 1. 2. 3. 4. 5. 6.

Get a large mixing bowl: Toss in it the chicken with 1 tsp of Cajun seasoning, 1 tbsp of flour, paprika, cayenne, salt & pepper. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken pieces for 5 min. Get a small mixing bowl: Whisk in it the mayonnaise, 1/4 tsp Cajun spice, a dash of cayenne and paprika. Lay the mix over the tortillas then top them with the spinach, cooked chicken, red onion and cilantro. Fold your tortillas then serve them. Enjoy.

Louisiana Lunch Wraps

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CILANTRO

Dijon Chicken Cutlets

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 173.0 Fat 6.1g Cholesterol 83.1mg Sodium 399.1mg Carbohydrates 2.8g Protein 25.7g

Ingredients 4 boneless skinless chicken breast halves 1 tbsp Dijon mustard 1 tbsp butter 1/2 C. prepared salsa

2 tbsp fresh lime juice 1/4 C. chopped fresh cilantro

Directions 1.

Arrange each chicken breast between 2 plastic wrap sheets and with a meat mallet, pound into 1/2-inch thickness. 2. Spread mustard over each breast. 3. In a large skillet, melt the butter on medium heat and cook the chicken for about 3-4 minutes per side. 4. Stir in the salsa and lime juice and simmer, uncovered for about 6-8 minutes. 5. Serve with a sprinkling of the cilantro.

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Cilantro Dijon Chicken Cutlets

Maria's

6-ingredient Chili

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 328.6 Fat 4.8g Cholesterol 56.6mg Sodium 142.8mg Carbohydrates 45.5g Protein 30.4g

Ingredients 3 boneless skinless chicken breasts 1 (14 1/2 oz.) cans diced tomatoes ( with peppers and onions) 1 tbsp chili powder 1 (15 oz.) cans black beans, drained and rinsed

1 (15 oz.) cans corn, drained 1/4 C. fresh cilantro, chopped

Directions 1. Cut the chicken into 1/2-inch chunks. 2. In a medium pan, mix together the chicken, undrained tomatoes and chili powder on medium heat and cook for about 5 minutes. 3. Add the remaining ingredients and simmer for about 5-7 minutes.

Maria's 6-ingredient Chili

113

ITALIAN

Pepper and Pasta (Riggies) (Utica)

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 6 Calories 613 kcal Fat 20.7 g Carbohydrates 70.8g Protein 38.2 g Cholesterol 92 mg Sodium 576 mg

Ingredients 1 (16 oz.) package rigatoni pasta 3 tbsps extra-virgin olive oil 1 1/2 lbs skinless, boneless chicken breast, cut in bite-sized pieces salt and pepper to taste 1 onion, diced 3 cloves garlic, minced 2 cubanelle pepper, seeded and thinly sliced

3 roasted red peppers, drained and chopped 2 hot cherry peppers, seeded and minced 1 (28 oz.) can crushed tomatoes 1/2 C. heavy cream 1/2 C. grated Parmesan cheese

Directions 1.

Get your pasta boiling in water and salt for 9 mins then remove all the liquids. Top your chicken with some pepper and salt then fry it in olive oil for 8 mins until it is fully done and browned all over. 2. Place the chicken to the side. Then add in the cubanelle pepper, garlic and onions. Cook the mix for 5 mins then add in the crushed tomatoes, cherry pepper, and roast peppers. 3. Get everything simmering then add the cream and the chicken. 4. Let the mix cook for 5 mins then add the pasta and toss everything together. When serving the dish coat it with parmesan cheese. 5. Enjoy.

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Italian Pepper and Pasta

Dijon

Downstate Chicken

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 8 Calories 486 kcal Fat 33.1 g Carbohydrates 15.5g Protein 28.6 g Cholesterol 134 mg Sodium 537 mg

Ingredients 1/2 C. finely chopped pecans 1/2 C. dry bread crumbs 8 skinless, boneless chicken breast halves 1/4 C. clarified butter, melted 1/4 C. Dijon mustard 1/4 C. dark brown sugar 2 2/3 tbsps bourbon whiskey 2 tbsps soy sauce 1 tsp Worcestershire sauce

3/4 C. unsalted butter, chilled and cut into small cubes 1/2 C. sliced green onions

Directions 1. 2. 3. 4.

Get a bowl, combine: 2 tbsps clarified butter, bread crumbs, and pecans. Dredge your chicken in this mix then add the rest of the butter to a skillet. Fry your chicken for 11 mins each side. Now get a small pot, heat and stir the following: Worcestershire, Dijon, soy sauce, brown sugar, and bourbon. 5. Get the mix boiling then shut the heat. 6. Add in 3/4 C. of unsalted butter slowly piece by piece. 7. Top your chicken liberally with the bourbon sauce when serving. 8. Enjoy.

Dijon Downstate Chicken

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CHICKEN

Parmigiana

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 931.2 Cholesterol 333.0mg Sodium 11474.8mg Carbohydrates 76.0g Protein 63.8g

Ingredients 4 chicken breasts 2 C. flour 2 C. Italian seasoned bread crumbs 4 eggs salt and pepper

2 (16 oz.) jars spaghetti sauce 1 C. parmesan cheese 1 C. cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 350 degrees before doing anything else. Flatten your chicken with a mallet then coat the meat with pepper and salt. Get a bowl for your flour, a bowl for your eggs, and a bowl for your bread crumbs. Coat the chicken, first with flour, then with eggs, and finally with the bread crumbs. Now sear the meat until the outside is brown in a frying pan for a few mins each side. Place the chicken in a baking dish and place a covering of foil over everything. Cook the chicken in the oven for 35 mins. At the same time as the chicken cooks begin to heat your pasta sauce on the stove for 30 mins. 9. Coat the chicken with the sauce then add your cheddar and parmesan over everything. 10. Cook the chicken for 10 more mins. 11. Enjoy.

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Chicken Parmigiana

Classical

Chicken Tacos

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 403 kcal Fat 14.9 g Carbohydrates 49.3g Protein 18.8 g Cholesterol 39 mg Sodium 1049 mg

Ingredients 4 C. water 1 (16 oz.) package yellow rice 5 tbsp olive oil, divided (optional) 1 lb. boneless chicken, cut into 3/4-inch cubes 1 (1 oz.) package chicken taco seasoning mix 1 (16 oz.) can black beans, rinsed and drained

1 1/2 C. shredded Mexican cheese blend 1 (4 oz.) can sliced olives 1 jalapeno pepper, seeded and minced 12 corn tortillas 1 tbsp vegetable shortening

Directions 1. 2. 3. 4.

In a pan, add the water and bring to a boil. Add the rice and 1/4 C. of the olive oil and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a skillet, heat 1 tbsp of the olive oil on medium heat and stir fry the chicken and taco seasoning mix for about 5-10 minutes. 5. Stir in the rice, black beans, Mexican cheese blend, olives, and jalapeño pepper and cook for about 5 minutes. 6. Heat another skillet on medium-high heat and warm each tortillas for about 1-2 minutes. 7. Fill each tortilla with about 1/2 C. of the chicken mixture, folding tortilla over filling. 8. In a skillet, heat the shortening on medium heat and fry the filled tortillas for about 2-3 minutes per side.

Classical Chicken Tacos

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TEX MEX

Pasta

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 688.5 Fat 26.6g Cholesterol 104.0mg Sodium 850.0mg Carbohydrates 75.8g Protein 36.4g

Ingredients 1 lb fusilli 3 tbsp butter 1/4 C. all-purpose flour 2 1/2 C. milk 1 tsp salt 2 C. old cheddar cheese, grated

2 C. diced cooked chicken 3/4 C. frozen corn 1/3 C. green onion, thinly sliced 1/3 C. salsa

Directions 1. Prepare the pasta according to package's directions. 2. Drain and transfer into a large bowl. 3. Meanwhile, in a medium pan, melt the butter on medium heat and stir in the flour till blended. 4. Gradually add the milk and salt, beating continuously. 5. Bring to a boil, stirring continuously. 6. Reduce the heat to medium-low and simmer for about 1 minute. 7. Reduce the heat to low and slowly, add the cheese, stirring till melted. 8. Stir in the chicken, corn, green onions and salsa and cook till heated completely. 9. Transfer the chicken mixture into the bowl with the pasta and sprinkle with the additional grated Cheddar cheese if desired.

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Tex Mex Pasta

Russian

Chicken Fritters

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 1 Calories 76.6 Fat 4.3g Cholesterol 42.3mg Sodium 46.4mg Carbohydrates 3.5g Protein 6.3g

Ingredients 1 lb. ground chicken 1 lb. button mushrooms, sliced 1 small onion, grated 2 large eggs 1/2 C. breadcrumbs

2 tbsp olive oil 1 1/2 tsp salt and 1/2 tsp pepper 1/2 C. flour

Directions 1. Place a large pan over medium heat. Heat in it a splash of oil. 2. Add the mushroom with a pinch of salt and cook them for 5 min while stirring them often. 3. Get a food processor: Place in it the mushroom and process it until it becomes finely chopped. 4. Get a large mixing bowl: Mix in it the chicken with mushroom, onion, eggs, 1/2 C. bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper. 5. Use an ice cream scoop to spoon the mixture into the floor. Roll in it the chicken fritter then repeat the process with the remaining mixture. 6. Place a large pan over medium heat. Heat in it 2 tbsp of oil. Cook in it the chicken fritters for 3 to 4 min on each side. 7. Serve your golden fritters with some ketchup. 8. Enjoy.

Russian Chicken Fritters

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MOSCOW

Egg Salad

Prep Time: 3 hrs Total Time: 3 hrs Servings per Recipe: 6 Calories 146.2 Fat 4.5g Cholesterol 64.0mg Sodium 285.4mg Carbohydrates 21.8g Protein 5.6g

Ingredients 2 C. boiled chicken 2 -3 potatoes 2 -3 hard-boiled eggs 2 -3 dill pickles 3 -4 tbsp mayonnaise 1 bunch green onion

1 bunch dill, chopped 1 C. sweet peas 2 carrots salt and pepper

Directions 1. Cut the chicken into bite size pieces. 2. Bring a large salted pot of water to a boil. Cook in it the carrots and potato until they become soft. 3. Drain them and let them cool down for a while. Cut them into cubes. 4. Get a large mixing bowl: Mix in it the carrot and potato with diced eggs, pickles, green onions, dill and sweet peas, chicken, a pinch of salt and pepper. 5. Pour the mayonnaise on top and toss them to coat. Garnish your salad with dill then place it in the fridge for at least 1 h before serving it. 6. Enjoy.

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Moscow Egg Salad

Creamy

Chicken and Chive Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 289.6 Fat 7.1g Cholesterol 155.0mg Sodium 578.7mg Carbohydrates 1.7g Protein 51.2g

Ingredients 4 skinless chicken breasts 1/2 C. plain yogurt 1 garlic clove, minced 3 tbsp chives, chopped 1/2 tsp salt

pepper 1 pinch cayenne pepper

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Mix in it the yogurt with garlic, chives, cayenne pepper, salt and pepper. 3. Season the chicken breasts with some salt and pepper. Place them in the greased dish. 4. Pour the yogurt sauce all over them. Place the casserole in the oven and cook it for 36 min. 5. Serve your chicken casserole warm. 6. Enjoy.

Creamy Chicken and Chive Casserole

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APRICOT

Chicken Casserole

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 3 Calories 468.3 Fat 13.6g Cholesterol 92.8mg Sodium 1070.4mg Carbohydrates 56.7g Protein 31.6g

Ingredients 3 -4 chicken breasts 1 (12 oz.) bottle creamy Russian salad dressing 8 oz. apricot jam

1 1/4 oz. French onion soup mix jasmine rice

Directions 1. 2. 3. 4. 5.

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Before you do anything, preheat the oven to 350 F. Grease a casserole dish. Get a mixing bowl: Mix in it the Russian dressing, apricot jelly, and French onion soup. Lay the chicken breasts in the casserole. Pour the dressing mixture all over it. Place the casserole in the oven and cook it for 45 to 55 min. Serve it hot with some rice or noodles. Enjoy.

Apricot Chicken Casserole

Russian

Chicken Burgers with Creamy Coleslaw

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 501.6 Fat 16.5g Cholesterol 103.1mg Sodium 650.0mg Carbohydrates 52.4g Protein 34.7g

Ingredients Slaw 4 C. green cabbage, shredded 3 tbsp rice vinegar 1 tsp sugar 1/4 C. sour cream salt and pepper Patties 2 slices bread, without crust

1/4 C. milk 1 lb. ground chicken 1/2 C. breadcrumbs 2 tbsp butter, softened 1/4 tsp ground nutmeg 4 Kaiser rolls

Directions 1. To make the salad: 2. Stir the sugar with vinegar. Cook them until they start boiling. 3. Get a mixing bowl: Toss in it the sugar mixture with the remaining ingredients. Place the salad in the fridge until ready to serve. 4. To make the burgers: 5. Before you do anything, preheat the grill and grease it. 6. Get a mixing bowl: Place in it the milk with bread. Let them sit for 2 to 3 min. 7. Mix in the chicken, breadcrumbs, butter, nutmeg, a pinch of salt and pepper. Divide the mixture into 4 cakes. 8. Place the burger cakes on the grill. Cook them for 6 min on each side. 9. Place the burgers in the Kaiser rolls with your favorite toppings. 10. Serve your burgers warm with the coleslaw salad. 11. Enjoy.

Russian Chicken Burgers with Creamy Coleslaw

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BLUSHING

Chicken Borscht

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 390.7 Fat 6.6g Cholesterol 25.1mg Sodium 364.1mg Carbohydrates 67.3g Protein 23.0g

Ingredients 2 tbsp extra virgin olive oil 3 garlic cloves, chopped 1 medium onion, chopped 4 packed C. thinly sliced green cabbage 3 medium white potatoes, cubed 2 medium beets, peeled and shredded 1 large carrot, peeled and shredded 1 bay leaf 1 tbsp tomato paste

salt 12 grape tomatoes, halved 2 boneless skinless chicken breast halves, diced 15 oz. great northern beans, rinsed and drained 1/4 C. chopped dill

Directions 1. 2. 3. 4. 5. 6.

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Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with garlic for 12 min. Stir in the carrots, potatoes, cabbage, and tomato paste. bay leaf and 2 quarts water. Cook them over high heat until they start boiling. Lower the heat and cover the pot partially. Let the soup cook for 16 min. Stir in the chicken, tomatoes and beans and half the dill. Let it cook for 7 to 10 min. Adjust the seasonings of the soup then serve it warm. Enjoy.

Blushing Chicken Borscht

Chicken Dumplings

Soup in Samara

Prep Time: 2 hrs 5 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 522.5 Fat 26.9g Cholesterol 175.6mg Sodium 181.5mg Carbohydrates 37.2g Protein 33.1g

Ingredients Soup Base 3 -4 lbs. chicken pieces 1 small head of celery, washed and trimmed, cut into chunks 1 large yellow onion, chopped 1 bouquet grain containing bay leaf, parsley, thyme 1 large carrot, sliced 1/2 tsp peppercorn salt chopped parsley

Dumplings 3 medium potatoes, peeled, cut into chunks 2 tbsp butter 2 eggs 1 C. whole wheat flour 2 tbsp chopped basil salt & ground black pepper

Directions 1. To make the soup: 2. Place a large pot over medium heat. Stir n it the chicken pieces with veggies, bouquet grain, a pinch of salt and pepper. 3. Cover them with and cook them until they start boiling. Lower the heat and stir in the peppercorns. 4. Put on half a cover and let the soup cook for 120 min. Use a wooden spoon to discard the fat the rise on top from time to time. 5. Cover a colander with layers of cheesecloth. Place it in a large mixing bowl. 6. Pour in it the soup mixture. Discard whatever remains in the colander and reserve the soup broth. 7. To make the dumplings: 8. Bring large salted pot of water to a boil. Cook in it the potato until it becomes soft. Remove it from the water and mash it. Chicken Dumplings Soup in Samara

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9. Get a large mixing bowl: Mix in it the mashed potato with butter, eggs, basil, salt and pepper. 10. Add the flour gradually while mixing them all the time until you get soft dough. 11. Shape the dough into bite size dumplings. 12. Pour the soup broth in a large pot. Bring it to a boil. 13. Add to it the dumplings and cook them for 5 to 6 min until they rise on top. 14. Adjust the seasoning of the soup then serve it hot. 15. Enjoy.

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Fruity

Chicken and Peanuts Stew

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 682.5 Fat 54.6g Cholesterol 148.9mg Sodium 500.3mg Carbohydrates 13.4g Protein 38.0g

Ingredients 6 chicken thighs 6 oz. shelled peanuts 1 1/2 onions, chopped 4 garlic cloves 2 oz. butter 1/3 bunch cilantro 4 fresh basil leaves 1/2 tsp dried fennel

1/2 tsp savory 1 1/2 C. reserved chicken broth 1 splash white wine vinegar 2 tbsp pomegranate juice salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Place a large pot over medium heat. Place in it the chicken thighs and cover them with water. Cook them until they start boiling. Lower the heat and let them cook until the chicken is done. Drain the chicken thighs and place them aside. Reserve the chicken stock. Get a food processor: Place in it the peanuts, garlic, salt and herbs. Process them until they become smooth. Add the chicken stock and blend them smooth to make the sauce. Place a large pan over medium heat. Melt in it the butter. Add the chicken thighs with onion. Cook them for 8 to 12 min until the chicken is done. Stir in the peanut sauce and cook them for 4 min. Serve it warm. Enjoy

Fruity Chicken and Peanuts Stew

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GINGER

Chicken Kabobs

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 244.1 Fat 13.3g Cholesterol 72.6mg Sodium 426.9mg Carbohydrates 5.2g Protein 24.9g

Ingredients 1 lb boneless skinless chicken breast, chunks 2 green onions 1 jalapeno, seeded and chopped 3 tbsp extra virgin olive oil 1 tbsp gingerroot, peeled and chopped 2 tbsp white wine vinegar

1 tsp ground allspice 1 tsp dried thyme 1/2 tsp salt 2 red bell peppers, cut in 1 inch pieces

Directions 1. 2. 3. 4. 5. 6. 7.

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Get a food processor: Combine in it the onions, chile, ginger, vinegar, allspice, thyme, salt, and 2 tbsp olive oil. Process them until they become smooth. Get a large zip lock bag: Combine in it the chicken pieces with the onion mix. Shake them well to coat. Place it in the fridge for 32 min. Get a small bowl: Stir in it the olive oil with bell pepper. Before you do anything, preheat the grill and grease it Thread the chicken pieces with bell pepper chunks into greased skewers while alternating between them. Cook the chicken kabobs on the grill for 4 to 8 min on each side. Serve them warm. Enjoy.

Ginger Chicken Kabobs

Jerk

Nacho Chips

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 336.7 Fat 20.7g Cholesterol 103.5mg Sodium 787.1mg Carbohydrates 10.6g Protein 28.8g

Ingredients jamaican jerk spice 1 red bell pepper 1 yellow bell pepper 2 boneless skinless chicken breasts

1 lemon 1 (12 1/2 ounce) bags taco flavor Doritos 2 C. four-cheese Mexican blend cheese

Directions 1. 2. 3. 4. 5. 6. 7.

Bring a large salted pot of water to a boil. Cook in it the chicken for 15 to 20 min or until it is done. Slice the chicken breasts into small pieces. Add to them the jerk spice and mix them well. Discard the pepper seeds and finely chop it. Add it to the chicken pieces with the lemon juice and mix them well. Before you do anything else, preheat the oven to 400 F. Lay the Doritos on a baking sheet then top it with the chicken and bell pepper mix. Sprinkle the cheese blend on top then cook them in the oven for 5 to 6 min. Serve your nachos with your favorite toppings. Enjoy.

Jerk Nacho Chips

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GRACE'S

Chicken Gumbo

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 509.8 Fat 16.8g Cholesterol 80.5mg Sodium 607.6mg Carbohydrates 59.1g Protein 31.0g

Ingredients 2 (45 g) packets fish tea soup mix or 2 fish bouillon cubes 1 C. white rice 1 cans whole kernel corn

3 chicken breasts 1 sausage

Directions 1. 2. 3. 4. 5. 6.

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Bring a salted pot of water to a boil. Cook in it the chicken breasts for 35 to 40 min. Drain them and cut them into small dices. Bring another salted pot of water to a boil, cook in it the rice according to the directions on the package. Bring another salted pot of water t a boil, stir in it the fish tea mix and cook them for 8 min over low medium heat. In the meantime, place a large pan over medium heat. Cook in it the sausages until they are brown on both sides. Cut them into thick slices. Stir the sausages with chicken pieces, and the corn after draining them. Adjust the seasoning of the gumbo then serve it warm. Enjoy.

Grace's Chicken Gumbo

Grilled

Bonnet Chicken Quarters

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 627.4 Fat 47.9g Cholesterol 138.6mg Sodium 1147.2mg Carbohydrates 17.1g Protein 33.5g

Ingredients 1 bunch green onion, cut into 2-inch lengths 4 garlic cloves 2 inches piece peeled fresh ginger, discs 1 tbsp thyme leave 1 tsp ground allspice 1 whole cinnamon stick, broken 1 tsp ground nutmeg 2 tsp coarsely ground black pepper

1 -3 scotch bonnet peppers, diced 2 tbsp dark brown sugar 1/4 C. soy sauce 4 limes, juice of 1/2 C. vegetable oil 4 chicken leg quarters, quartered

Directions 1. 2. 3. 4. 5. 6.

Get a food processor: Combine in it all the ingredients aside from the chicken and oil. Blend them smooth while adding the oil in a steady stream to make the marinade. Get a large Ziploc bag: Place in it the chicken quarters with 2/3 of the marinade. Place it in the fridge for 2 to 8 h. Before you do anything preheat the grill and grease it. Drain the chicken pieces from the marinade. Cook them for 5 to 7 min on each side while drizzling the remaining marinade over it. Serve your Grilled chicken warm. Enjoy.

Grilled Bonnet Chicken Quarters

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