Key West Chicken

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Smashed Cauliflower

Ingredients

• Servings: 2
• 1 large head cauliflower, cut into florets
• 3 cups chicken broth
• 3 tablespoons butter
• 1 cup shredded vermont white cheddar cheese
• 1/4 cup grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• bring cauliflower and chicken broth to a boil in a large saucepan over high heat. reduce heat to medium, cover, and simmer for 10 minutes. uncover the saucepan and increase heat to medium-high. allow cauliflower to simmer until soft and the cooking liquid has reduced by half, about 10 minutes.
• remove cauliflower from the heat, and add the butter, cheddar cheese, and parmesan cheese. mash with a potato masher until the cheeses have melted and the cauliflower is smooth, then season to taste with salt and pepper.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

indian tomato chicken

Ingredients

• Servings: 6
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 slice fresh ginger root
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1 (1 inch) piece cinnamon stick
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 6 skinless chicken thighs
• 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

indian-style chicken and onions

Ingredients

• Servings: 4
• 3 tablespoons water
• 6 cloves garlic
• 2 serrano chile peppers, stemmed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 1/4 cup ghee (clarified butter)
• 2 pounds chicken drumsticks
• salt and ground black pepper to taste
• 1 large white onion, sliced
• 1 tablespoon dried fenugreek leaves
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3 plum tomatoes, grated
• 3/4 cup milk
• 1/2 cup heavy whipping cream
• 1/3 cup finely chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
• heat ghee in a 6-quart saucepan over medium heat. season chicken with salt and pepper. cook chicken in hot ghee until browned, 3 to 4 minutes per side. transfer chicken to a plate.
• cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes. add onion; cook and stir until golden, 5 to 7 minutes. add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
• stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. add chicken, milk, and cream; bring to a boil. reduce heat to medium, cover saucepan, and cook until chicken is no longer pink in the center and tender, 15 to 20 minutes. transfer chicken to a serving platter using a slotted spoon. continue cooking sauce until slightly reduced, 5 to 7 more minutes. stir cilantro into sauce and pour over chicken.

Potato Pancakes I

Ingredients

• Servings: 2
• 4 large potatoes
• 1 yellow onion
• 1 egg, beaten
• 1 teaspoon salt
• 2 tablespoons all-purpose flour
• ground black pepper to taste
• 2 cups vegetable oil for frying

Recipe

• finely grate potatoes with onion into a large bowl. drain off any excess liquid.
• mix in egg, salt, and black pepper. add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
• turn oven to low, about 200 degrees f (95 degrees c).
• heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. fry, turning once, until golden brown. transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. repeat until all potato mixture is used.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

indian chicken curry (murgh kari)

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• 1/2 cup cooking oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• sprinkle the chicken breasts with 2 teaspoons salt.
• heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
• reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

chicken vindaloo

Ingredients

• Servings: 4
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 tablespoon tomato paste
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 2 large potatoes, cut into 1/2-inch cubes
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 1/2 cups chicken broth
• 2 tablespoons vinegar
• 1 bay leaf
• salt and black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. stir the spices constantly as they toast, taking care that they do not burn. stir in the olive oil, onion, garlic, and ginger. increase heat to medium, and cook until softened, about 5 minutes.
• stir in the tomato paste until no lumps of paste remain. add the chicken, potatoes, tomatoes, chicken broth, vinegar, and bay leaf. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. remove the cover, and cook 5 minutes more to thicken slightly. season to taste with salt, black pepper, and cayenne pepper to serve.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

indian-style chicken and onions

Ingredients

• Servings: 4
• 3 tablespoons water
• 6 cloves garlic
• 2 serrano chile peppers, stemmed
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 1/4 cup ghee (clarified butter)
• 2 pounds chicken drumsticks
• salt and ground black pepper to taste
• 1 large white onion, sliced
• 1 tablespoon dried fenugreek leaves
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 3 plum tomatoes, grated
• 3/4 cup milk
• 1/2 cup heavy whipping cream
• 1/3 cup finely chopped fresh cilantro

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• puree water, garlic, serrano chile peppers, and ginger together in a blender or food processor until smooth.
• heat ghee in a 6-quart saucepan over medium heat. season chicken with salt and pepper. cook chicken in hot ghee until browned, 3 to 4 minutes per side. transfer chicken to a plate.
• cook and stir garlic puree in the 6-quart saucepan until golden, 2 to 3 minutes. add onion; cook and stir until golden, 5 to 7 minutes. add fenugreek, coriander, garam masala, and turmeric to onion mixture; cook and stir until fragrant, about 1 minute.
• stir tomatoes into onion mixture; cook and stir until tomatoes are lightly browned, 4 to 6 minutes. add chicken, milk, and cream; bring to a boil. reduce heat to medium, cover saucepan, and cook until chicken is no longer pink in the center and tender, 15 to 20 minutes. transfer chicken to a serving platter using a slotted spoon. continue cooking sauce until slightly reduced, 5 to 7 more minutes. stir cilantro into sauce and pour over chicken.

indian chicken curry (murgh kari)

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• 1/2 cup cooking oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• sprinkle the chicken breasts with 2 teaspoons salt.
• heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
• reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

chicken vindaloo

Ingredients

• Servings: 4
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper, or to taste
• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger root
• 1 tablespoon tomato paste
• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 2 large potatoes, cut into 1/2-inch cubes
• 2 (14.5 ounce) cans diced tomatoes, drained
• 1 1/2 cups chicken broth
• 2 tablespoons vinegar
• 1 bay leaf
• salt and black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. stir the spices constantly as they toast, taking care that they do not burn. stir in the olive oil, onion, garlic, and ginger. increase heat to medium, and cook until softened, about 5 minutes.
• stir in the tomato paste until no lumps of paste remain. add the chicken, potatoes, tomatoes, chicken broth, vinegar, and bay leaf. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. remove the cover, and cook 5 minutes more to thicken slightly. season to taste with salt, black pepper, and cayenne pepper to serve.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

indian tomato chicken

Ingredients

• Servings: 6
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 slice fresh ginger root
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1 (1 inch) piece cinnamon stick
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 6 skinless chicken thighs
• 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Key West Chicken

Ingredients

• Servings: 4
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime juice
• 1 teaspoon chopped garlic
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• in a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. place chicken breast halves into the mixture, and turn to coat. cover, and marinate in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

indian-style butter chicken (murgh makhani)

Ingredients

• Servings: 3
• 2 teaspoons dried red chile pepper, crushed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons minced ginger
• 2 cloves garlic, crushed
• 5 roma tomatoes, seeded, diced
• 1/2 cup plain yogurt
• 1 pound skinless, boneless chicken breast, cut into 2-inch cubes
• 1/2 cup butter
• 2 red bell peppers, sliced
• 2 onions, thinly sliced
• 1/4 cup heavy whipping cream
• 2 tablespoons chopped fresh coriander

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
• melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. add the chicken and marinade to the skillet. cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
• turn up heat to medium-high and mix in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately.

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

saltimbocca alla pollo

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/2 cup minced garlic
• salt and pepper to taste
• 2 tablespoons ground sage
• 1 pound thinly sliced prosciutto
• 1/4 cup butter
• 1 cup dry white
• 1 tablespoon chopped fresh sage leaves
• salt and pepper to taste
• 1 teaspoon cornstarch
• water as needed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• flatten the chicken breasts as much as possible. in a small bowl, combine the oil and garlic and mix together; brush mixture each chicken piece. season with salt, pepper and sage and top with thin layers of prosciutto. roll up and secure with toothpicks.
• in a large skillet, melt butter over medium high heat and saute rolls evenly on all sides until nicely browned, about 10 minutes.
• pour in the ; season with fresh sage, salt and pepper. reduce heat to medium low, over and simmer until rolls are cooked through and tender, 15 to 20 minutes. thicken sauce with cornstarch and water as needed, heat through and serve.

pakistani potato chicken

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 2 teaspoons garlic paste
• 1 teaspoon minced fresh ginger root
• 1 teaspoon round red chile pepper, minced, or to taste
• 1/2 teaspoon ground cumin
• salt to taste
• 1/4 cup plain yogurt
• 1 (3 pound) broiler/fryer chicken, cut up and skin removed
• 1 green bell pepper, chopped
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon fresh chopped cilantro, for garnish

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat vegetable oil in a pot over medium heat. stir in garlic paste and ginger; cook and stir for about 1 minute. add the minced chile, cumin, salt, and yogurt.
• stir in chicken pieces and bell pepper. cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
• mix in potatoes; add a little water, if necessary. cook on low heat until potatoes are tender, about 20 minutes more. garnish with chopped cilantro and serve.

Irish Chicken And Leek Pie

Ingredients

• Servings: 6
• 1 pastry for a 9 inch single crust pie
• 1 (4 pound) whole chicken, deboned and cut into bite size pieces
• 4 slices cooked ham
• 4 leeks, chopped
• 1 onion, chopped
• salt and pepper to taste
• 1 pinch ground mace
• 1 1/4 cups chicken stock
• 1 tablespoon milk
• 1/2 cup heavy cream

Recipe

Preparation Time: 40 mins Cook Time: 35 mins Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. season each layer with a little salt, pepper and mace. pour the chicken stock over the layers, and dampen the edges of the dish.
• roll the pie pastry out large enough to cover the top of the dish, and place over the top. crimp the sides down with a fork, and trim the excess from the edges. cut a round hole in the center of the pastry. roll dough scraps out and cut into strips. use the strips to form a design, and place lightly over the hole. brush the entire top with milk.
• bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. if the top crust is getting too brown, cover it with parchment or aluminum foil. while the pie is baking, heat the cream over low heat. when the pie is cooked, remove from the oven, and carefully remove the design from the hole. pour the cream into the hole, and replace the design. let stand for a few minutes before serving.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

indian chicken curry (murgh kari)

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• 1/2 cup cooking oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• sprinkle the chicken breasts with 2 teaspoons salt.
• heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
• reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

chicken or turkey crepes with tarragon

Ingredients

• Servings: 12
• 3 recipes basic crepes
• 4 tablespoons butter
• 2 tablespoons finely chopped onion
• 4 tablespoons all-purpose flour
• 1 cup milk
• 3/4 cup chicken broth
• 1/4 cup dry white
• 1/4 teaspoon chopped dried tarragon
• 2 egg yolks
• 2 cups diced cooked chicken
• salt to taste
• 1/4 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• prepare a basic crepe recipe in advance. crepes can be made and frozen up to several weeks ahead of time.
• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a saucepan over medium heat. stir in onion, and cook 2 minutes. stir in flour until blended. slowly whisk in 1 cup milk, whisking constantly until smooth. mix in broth, , and tarragon; stir over medium-low heat until thickened (about 4 minutes).
• in a small bowl, gradually stir 3 tablespoons of the hot milk and broth sauce into the egg yolks; then pour egg mixture into sauce, whisking briskly. cook 1 minute more, then remove from heat.
• in a medium bowl, mix together half of the sauce with the chicken. season with salt to taste.
• fill each crepe with 3 tablespoons of chicken mixture. roll crepes, and place seam-side down in a 9x13 inch baking dish. thin the remaining sauce with 1/4 cup milk, and pour over crepes.
• bake in a preheated oven 20 minutes, or until sauce begins to bubble.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

buffalo chicken and ranch wraps

Ingredients

• Servings: 12
• 1 pound thin-sliced bacon
• 2 tablespoons bacon drippings
• 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
• 1/4 cup buffalo wing sauce
• 2 tablespoons butter, melted
• 12 (10 inch) flour tortillas
• 1 cup diced fresh tomato
• 3/4 cup ranch dressing, divided

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. drain the bacon slices on a paper towel-lined plate. crumble when cool.
• drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. stir in the buffalo sauce and melted butter until chicken is thoroughly coated. stir in the crumbled bacon. keep the mixture warm.
• heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air and small brown spots. fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. wrap the tortilla around the filling; serve warm.

Spiced Quinoa

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 3/4 cup quinoa
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 1/2 cups chicken stock
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup toasted pine nuts
• 1/2 cup raisins, soaked in hot water and drained (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
• once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. serve warm or cold.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.