Chicken Piccata

Ingredients

    2 skinless and boneless chicken breasts, butterflied and then cut in half
    Sea salt and freshly ground black pepper
    All-purpose flour, for dredging
    6 tablespoons unsalted butter
    5 tablespoons extra-virgin olive oil
    1/3 cup fresh lemon juice
    1/2 cup chicken stock
    1/4 cup brined capers, rinsed
    1/3 cup fresh parsley, chopped

Directions

Watch how to make this recipe.

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Roman-Style Chicken

Ingredients

    4 skinless chicken breast halves, with ribs
    2 skinless chicken thighs, with bones
    1/2 teaspoon salt, plus 1 teaspoon
    1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
    1/4 cup olive oil
    1 red bell pepper, sliced
    1 yellow bell pepper, sliced
    3 ounces prosciutto, chopped
    2 cloves garlic, chopped
    1 (15-ounce) can diced tomatoes
    1/2 cup white wine
    1 tablespoon fresh thyme leaves
    1 teaspoon fresh oregano leaves
    1/2 cup chicken stock
    2 tablespoons capers
    1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Watch how to make this recipe.

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Garlic Chicken Recipe

The Lebanese Recipes Kitchen (The home of scrumptious Lebanese Recipes and Middle Eastern food recipes)invitations you to strive Garlic Chicken Recipe. Enjoy short and clean Middle Eastern meals recipes and learn how to make Garlic Chicken.

Ending 30 days of fasting, Eid ul-Fitr celebrations consist of an abundance of dishes like this one--complete of heady aromas, candy spices, and lots of taste. Marinating and cooking the chook in tangy yogurt maintains it wet, but the yogurt aggregate curdles and must be discarded after cooking. Serve the chook along a basmati rice pilaf that is tossed with almonds, raisins, and cumin seeds.

Ingredients

1 cup plain low-fats yogurt

1/four cup clean lemon juice

2 tablespoons minced garlic (about 6 cloves)

half of teaspoon salt, divided

1/2 teaspoon freshly floor black pepper, divided

1/four teaspoon ground cardamom

1/four teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/four teaspoon floor nutmeg

6 (6-ounce) skinless, boneless fowl breast halves

1 cup fats-free, less-sodium hen broth 

1 half tablespoons olive oil 

1 tablespoon chopped fresh parsley

Preparation

Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add hen; seal and marinate in refrigerator in a single day, turning bag every now and then.

Remove fowl from bag, booking marinade; pat chicken dry with paper towels. Combine reserved marinade and hen broth.

Heat olive oil in a huge nonstick skillet over medium-excessive warmness. Sprinkle chicken with remaining 1/4 teaspoon salt and closing 1/4 teaspoon pepper. Add 1/2 of bird to pan; cook dinner 1 half of minutes on every side or till browned. Repeat technique with ultimate bird. Return fowl to pan; pour broth combination over chicken. Bring to a boil. Cover, reduce warmth, and simmer 12 mins or until fowl is completed. Place chicken on a serving platter; discard liquid in pan. Sprinkle fowl flippantly with parsley.

Note:

MyRecipes is running with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to offer everyone searching out healthier alternatives get admission to to a trove of recipes to be able to help them create healthful, tasty plates. For greater statistics about developing a healthy plate, visit www.coats.pw

Nutritional Information

Amount in line with serving

Calories: 256

Calories from fats: 22%

Fat: 6.2g

Saturated fat: 1.4g

Monounsaturated fat: 3.2g

Polyunsaturated fat: 0.9g

Protein: forty two.1g

Carbohydrate: five.7g

Fiber: 0.5g

Cholesterol: 101mg

Iron: 1.6mg

Sodium: 400mg

Calcium: 104mg

Amanda Jeanne, Cooking Light

DECEMBER 2005

Best Lebanese Chicken Recipes Best

Ingredients

One three - four lb Chicken break up. (2 breasts, 2 wings, 2 thighs, 2 legs)

4-5 Cloves chopped Garlic

1 Tbl Cinnamon

1 Tbl Garlic powder

1 Tbl Onion powder

1 Tbl Bk Pepper

1 Tbl Salt

1 Med Onion, quartered or 6 Green Onions cut in 2 half" pieces.

Eight - 10 Garlic Cloves, cut in half of

four - five Med Potatos reduce lengthwise then sector each half of

four - five Med Carrots reduce into 1 1/2 - 2 inch chunks (Try to in shape Potato length)

2 Stalks Celery reduce into 1 half of - 2 inch chunks (Ditto)

Preparation

Pre heat oven to 400 degrees.

Make a rub with the aid of combining the 5 spices. Season Chicken pieces with rub on all aspects and underneath the skin. Cover and refrigerate 30 minutes to 4 hours.

Insert some Garlic beneath pores and skin of each Chicken piece. Throw closing Garlic in with the Veggies.

In a Large Dutch Oven or Covered Baking Dish, toss Potatoes, Onion, Garlic Cloves, Carrots, and Celery with sufficient of the rub mixture to coat well.

Veggies ought to come up about half manner inside the pot. Add a few extra of each if they do not.

Arrainge Chicken on top of veggies cover and cook dinner 15 minutes at 400 levels. Lower warmth to 325 and cook 45 mins longer. Remove cover over the last 15 minutes for a crispier skin. The meat need to be very moist and fall of the bone.

When serving, spoon some of the lowest juice over the Veggies.

Serve with Pita or Crusty Bread. To soak up juices.

Lebanese Chicken with Rice

Ingredients

1 boiling hen (size sixteen-17)

1 cinnamon stick

2 tablespoons butter

500g lean minced mutton (or use pork mince)

3 teaspoons allspice

2 teaspoons Olive Oil (to toast the nuts)

1 cup pine nuts, toasted in 1 teaspoon olive oil

2 cups water

2 cups rice, rinsed underneath walking water

2 cups slivered almonds, toasted in 1 teaspoon olive oil

sea salt and freshly floor black pepper

pinch floor cinnamon

Preparation

Place fowl right into a big pot with the cinnamon stick and cover with water. Bring to the boil, lessen warmness to simmer and cook dinner 20 mins or until cooked thru.

Remove fowl from liquid and cut flesh into bite-sized portions, discarding skin. Strain 2 cups of poaching liquid and reserve.

Heat butter in a fry pan and upload mince and allspice. Cook 6-8 minutes, stirring often, until properly browned. Add half the pinenuts to the mince aggregate.

Add reserved poaching liquid, water and washed rice.

Season gently and simmer aggregate for 20 mins or till the liquid is absorbed.

Arrange almonds and ultimate pine nuts on the lowest of a round-ring mould, sprinkling with a bit ground cinnamon. Pack the fowl portions around the sides.

Fill mildew with rice mixture, urgent down firmly however carefully. Remove the mold and serve hot.

Wide Beans Chicken Stew

Ingredients

1 entire chicken or 1 kg

2½ cups white butter beans or 500 g

3 tablespoons vegetable oil

1 medium onion or one hundred fifty g, chopped

five garlic cloves, mashed

1 cup coriander leaves or seventy five g, chopped

2 medium tomatoes or three hundred g, peeled and cut into cubes

4 tablespoons tomato paste

2 cubes MAGGI® Chicken Bouillon

½ teaspoon ground cinnamon

Preparation

Let the hen boil in water for 45 mins or until it turns into gentle. Remove from water and set apart to cool and reserve the bird stock . In a distinct pot bring the beans to boil then cover and simmer on low warmth for 2 hours or until they come to be tender. Strain and set aside.

Heat oil in a pot and fry chopped onions for two minutes or till it becomes soft then upload mashed garlic and sauté for 1 minute.

Add coriander and sauté for every other minute. Add tomato cubes, tomato paste, four cups of chook inventory and MAGGI® Chicken Bouillon cubes. Bring to boil and simmer for 10 mins.

Remove chook pores and skin and bones and flake the chook into massive flakes.

Add bird flakes, cinnamon powder and beans to the pot. Stir a little and bring to boil then simmer on low warmth for 10 minutes.

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Moroccan apricot chicken recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invitations you to try Moroccan apricot bird Recipe. Enjoy Middle Eastern meals and learn how to make Moroccan apricot chook.

Buy bird in bulk and make food to eat now or freeze for later.

Ingredients (serves four)

1 tablespoon olive oil

four (150g every) fowl breast fillets, trimmed

1 medium brown onion, halved, thinly sliced

2 garlic cloves, overwhelmed

1 tablespoon Moroccan seasoning mix

1 tablespoon tomato paste

2 tablespoons honey

400g can whole peeled tomatoes

1 cup hen stock

1 cup dried apricots

400g can chickpeas, tired, rinsed

Fresh coriander leaves and couscous, to serve

Method

Heat oil in a large frying pan over medium-excessive warmth. Cook bird for 2 mins every aspect or till browned. Transfer to a plate.

Add onion to pan. Cook, stirring, for five minutes or until softened. Add garlic and seasoning. Cook for 1 minute or until fragrant. Add tomato paste and honey. Cook, stirring, for 1 minute. Add tomatoes, stock, apricots and chickpeas. Bring to the boil.

Return chicken to pan. Reduce warmth to low. Simmer, uncovered, turning bird occasionally, for 20 mins or till chook is cooked thru and sauce has reduced and thickened slightly. Serve bird aggregate with couscous and coriander.

Notes

Chicken recommendations: Freeze fowl breasts in a unmarried layer in freezer or snap-lock luggage for up to six months.

If using hen breasts for stir-fries or casseroles, slice or chop the fowl earlier than freezing for quicker defrosting.

When barbecuing hen breasts, reduce 2cm-deep slits into pinnacle of chook for a shorter cooking time. This technique is also useful for marinating, so the chook absorbs more flavour.

Nutritional information

This records is according to serve.

Protein                        Dietary Fibre

43.50g                        8.40g

Fat Total                     Energy

7.90g                          2093kJ

Fat Saturated             Sodium

1.70g                          1284mg

Carbohydrate Total     Cholesterol

59.50g                        ninety seven.00mg

Carbohydrate Sugars  -

Best Chicken Mandy Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Chicken Mandy Recipe. Enjoy cooking Arabian meals and learn how to make Chicken Mandy.

Author's Note:

In this recipe the traditional way to cook it is underground but realistically that is just not possible for most of us so in this recipe you learn how to do it at home and work with what you have for almost the same amazing flavor. In the Gulf countries mandy is made from either chicken or lamb. I have also made a video so that you can see how we smoke rice for this dish. Watch it here. Here in Saudi Arabia we love to serve Salata Hara with meat and rice dishes. You can find that recipe below.

You also want to make sure the skin is left on the chicken. This is one of the keys for cooking mandy because the skin produces natural fat for it to cook in with the spices. This is why we do not use oil. You can use the shell of an onion then add a cube of butter and a bukhoor coal in the middle of the rice and chicken to smoke it. Just quickly add the lid and allow it to sit for at least 15 minutes. This dish will taste like it came from a pit or grill when finished.

Ingredients:

1 large chicken, cut up (I usually use chicken breast)

4 teaspoons mandy spice mix

2 teaspoons salt

Rice:

1-1/2 cups basmati rice

1 tablespoon butter

1 tomato, diced

4 whole cardamom pods

salt and pepper to taste

1 chicken bouillon cubes (I use Maggi rice or chicken)

3 cups water

Smoking:

3 tablespoons butter

shell of half onion (bowl shaped)

bukhoor coal

Preparation:

1. Wash chicken they dry with a paper towel. Cover chicken with spice mix, cover and allow to sit in refrigerator for a few hours.

2. In a non-stick saute pan on medium heat add chicken , cook chicken uncovered with no oil until tender and brown for 45 minutes (25 minutes on thick side, 20 on the other).

2. Next, In a 4-quart sauce pan saute add butter. Add whole cardamom, chicken bullion, salt, rice and water; stir. Bring to a full boil add chopped tomatoes then cover and reduce heat to low. Cook (do not remove lid) for 25 minutes.

3. Place cooked chicken on a plate reserving the pan. After the chicken and rice has cooked pour the rice into the saute pan used to cook the chicken. Place the onion shell with butter into the middle. Carefully place chicken around the pan. Add coal onto butter ans quickly shut the lid. Allow to smoke for 15 minutes. Serve.

Yields: 3 servings

Salata Hara Recipe

Every Arab country has a version of salata hara, this is the way the delicious spice is made in Riyadh the middle region of the Kingdom. Regardless of where you eat in Saudi Arabia you will be served cups of salata hara with every meal that contains chicken and rice. The spicy sauce

is perfect on top of it as well and easily be freshly made at home.

1 large tomato

1/2 cup fresh coriander

Juice of half a lemon

1/2 teaspoon salt

2 red chili peppers

2 teaspoons baharat spice blend

1. In a processor add tomato, coriander and chili pepper, lemon juice, baharat spice,

and salt.

2. Place in a container with a lid and store in the refrigerator until needed.

Yields: 1/2 cup

Crispy Falafel Chicken with Yogurt Salad Recipe

The Lebanese Recipes Kitchen (The home of scrumptious Lebanese Recipes and Middle Eastern meals recipes) invites you to attempt Crispy Falafel Chicken with Yogurt Salad Recipe. Enjoy quick and clean Middle Eastern food recipes and learn how to make Crispy Falafel Chicken with Yogurt Salad.

Total Time: 35 min

Prep: 20 min

Cook: 15 min

Yield: four to six servings

Level: Easy

Ingredients

Chicken:

half cup prepared falafel mix

Vegetable oil, for frying

4 boneless, skinless chicken breast halves, tenders removed (approximately 1 half of kilos)

Kosher salt

Freshly floor black pepper

Salad:

half of cup plain entire-milk yogurt

three Kirby cucumbers, diced

1/four cup sparkling mint leaves, more or less torn

1/4 cup fresh dill fronds, coarsely chopped

1/4 purple onion, diced (approximately half of cup)

1 small clove garlic, minced

1 1/2 teaspoons kosher salt

1 lemon

Directions

Game plan: Make the salad while the hen bakes.

For the hen: Preheat the oven to 400 tiers F. Place a small rack on a baking sheet.

Put the falafel blend in a pie plate or different shallow bowl. Heat approximately half of-inch oil in a big, heavy skillet over medium-excessive warmness. Season the hen breasts with salt and black pepper, to flavor, and coat with the falafel blend, shaking off any extra. Carefully place the chook smooth side down inside the warm oil, taking care no longer to crowd the pan. Cook till properly browned, turning once, 2 to a few mins in step with facet. Repeat with the rest of the hen. Transfer the chook to the prepared rack. Bake till company but barely springy whilst pressed, 6 to 8 minutes.

Meanwhile, make the Yogurt Salad: Toss the mint, cucumbers, dill, onion, garlic, and salt in a small bowl. Finely grate the zest from the lemon into the salad and squeeze in the lemon's juice too. Stir the yogurt into the salad.

Arrange bird on a platter and serve with salad or positioned a chook breast on every of four plates with the salad.

Cook's Note: Don't toss the ones chicken tenders! Save them and thread on skewers for kabobs, pan-fry for burritos, or stir-fry.

Dip, shake, and fry your way to the Middle East. Preseasoned with special spices, falafel mix provides a sparkling coat of crunch to fowl.