Chicken Curry I

Ingridients

1 (3 pound) whole chicken, skin removed and cut into pieces

3 onions, chopped

1 teaspoon ground cinnamon

1 bay leaf

2 cloves crushed garlic

1/4 teaspoon ground ginger

1 teaspoon paprika

3 tablespoons curry powder

1/2 teaspoon white sugar

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

1 tablespoon tomato paste

1 pinch salt

1/4 cup olive oil

water to cover

Directions

Prep 10 m

Cook 20 m

Ready In 30 m

Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.

Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.

Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.

Sesame Wings

Ingridients

2 pounds chicken wings

1/2 cup honey

2/3 cup prepared mustard

1/2 lemon, juiced

1 teaspoon curry powder

3 cloves crushed garlic

ground black pepper to taste

1/2 cup sesame seeds

Directions

Prep 15 m

Cook 30 m

Ready In 1 h 45 m

Combine honey, mustard , lemon juice, curry powder, garlic, and pepper in a resealable plastic bag. Add chicken wings, and marinate at least 1 hour in refrigerator.

Meanwhile, toast sesame seeds by placing on a cookie sheet in a 350 degree F (175 degrees C) oven for approximately 10 to 15 minutes, shaking to toss occasionally.

Remove wings from marinade. Broil for 5 to 10 minutes on each side, or until well cooked. Baste with marinade every few minutes. Remove from oven, and sprinkle liberally with the sesame seeds.

Gypsy Chicken Stew

Ingridients

1 (4 pound) whole chicken

2 1/2 cups dry sherry

1 1/2 cups chicken stock

8 cloves garlic, halved

3 onions, quartered

4 fresh green chile peppers

6 large tomatoes, peeled and quartered

salt to taste

1/4 cup shredded Monterey Jack cheese (optional)

1 tablespoon vegetable oil

Directions

Prep 10 m

Cook 1 h 30 m

Ready In 1 h 40 m

In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.

Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.

Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.

When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.

Ginger Chicken

Ingridients

2 cloves garlic

1 carrot, chopped

1/2 cup white wine

2 slices fresh ginger root

1 1/2 cups olive oil

1/4 cup olive oil

3 pounds skinless, boneless chicken breast halves

8 small red potatoes

6 carrots, cut into 2 inch pieces

1 teaspoon ground black pepper

salt to taste

1 onion, chopped

1 cup fresh green beans, washed and trimmed (optional)

Directions

Prep 30 m

Cook 30 m

Ready In 1 h

Heat 1/4 cup oil in a Dutch oven pan. Brown chicken, then reduce heat to low, cover and simmer for approximately 20 to 30 minutes (depending upon size of chicken pieces).

Add potatoes, carrot chunks, onions, and ginger vermouth sauce. Cover, and cook until vegetables are done but not mushy. If you use fresh string beans, add only during last 5 to 6 minutes of cooking. Season to taste with salt and black pepper.

Jazzy New Orleans Chicken

Ingridients

1 (3 pound) whole chicken, skin removed and cut into pieces

1/3 cup all-purpose flour

1 tablespoon vegetable oil

1/2 pound smoked sausage

2 cloves garlic, minced

1 onion, chopped

2 red bell peppers, chopped

3 roma (plum) tomatoes, chopped

1 teaspoon brown sugar

3/4 teaspoon dried thyme

3/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground allspice

1 1/2 cups long-grain white rice

2 1/4 cups chicken stock

1 tablespoon chopped fresh parsley, for garnish

1 lemon - sliced, for garnish

Directions

Prep 20 m

Cook 25 m

Ready In 45 m

Dredge chicken in flour, turning to coat all over.

In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.

Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.

Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

Hot Chicken Salad I

Ingridients

4 cups diced, cooked chicken meat

2 cups chopped celery

4 tablespoons lemon juice

2 tablespoons chopped onion

1 cup almonds

1 cup mayonnaise

1 cup sour cream

1 cup shredded American cheese

2 cups crushed cornflakes cereal

Directions

Prep 10 m

Cook 1 h Ready In 1 h 10 m

Preheat oven to 325 degrees F ( 165 degrees ).

Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.

Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Crispy Herb Baked Chicken

Ingridients

2/3 cup dry potato flakes

1/3 cup grated Parmesan cheese

1 teaspoon garlic salt

1 (3 pound) chicken, skin removed, cut into pieces

1/3 cup butter, melted

Directions

Prep 15 m

Cook 45 m

Ready In 1 h

In a medium bowl, combine potato flakes, Parmesan cheese, and garlic salt. Stir until well mixed.

Dip chicken pieces into melted butter or margarine, and roll in potato flake mixture to coat. Place in prepared pan.

Bake for 45 to 60 minutes, or until chicken is tender and golden brown.