Baked Crunchy Ranch Chicken

2 C crushed cornflakes

1 C grated Parmesan cheese

1 (1oz) pkg ranch salad dressing mix

8 skinless, boneless chicken breast halves (or 12 boneless/skinless tenders)

1/2 C butter, melted (or 3 egg whites)

In a shallow bowl, combined the cornflakes, Parmesan cheese and salad dressing mix.  Dip chicken in butter (or egg whites), then roll in cornflake mixture to coat.  Place in a greased 9x13 baking dish.  Bake, uncovered, at 350 for 45 minutes or until chicken juices run clear. 

Tips:  We couldn't decide if the whole ranch packet was a little too much flavor--so I may try using 1/2-3/4 of the pkg next time.

Serves size: 1 tender (or 2 oz)

Parmesan Chicken

2 C crushed Ritz crackers

3 T grated parmesan cheese

2 tsp garlic salt

8 boneless chicken breasts (I prefer boneless/skinless chicken tenders)

1 C plain yogurt

1/4 C butter, melted

Combine cracker crumbs, parmesan cheese, and garlic salt.  Dip each piece of chicken in yogurt to coat and then in crumb mixture.  Arrange in greased 9x13-inch baking dish.  Drizzle with melted butter.  Bake at 350 for about 45 minutes.  Serves 8.

7 up Chicken Marinade

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts (I used chicken tenders)

Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas.

Serves: 6 (breasts); Weight Watchers Points+: 4

Saleeg with rice

Ingredients 

Original recipe makes 6 servings Change Servings

• 3 pods black cardamom
• 1 cinnamon stick
• 1 medium red onion
• 1 (3 1/2) pound chicken, split in half lengthwise
• 1 teaspoon dried cilantro

• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 cups long grain white rice
• 3 cups milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken, cardamom pods, cinnamon, and whole red onion into a large Dutch oven. Fill with enough water to cover the chicken, and bring to a boil over medium-high heat; boil for 20 minutes. Reserve 4 cups of the resulting chicken stock in a large saucepan.
3. Remove the chicken and onion from the Dutch oven and place in a roasting pan. Season the chicken with the dried cilantro, black pepper, and salt; cover with aluminum foil.
4. Bake the chicken in the preheated oven for 30 minutes, then remove the foil and continue baking until the chicken becomes golden brown.
5. Meanwhile, pour the rice in with the reserved chicken stock. Bring the rice to a boil over high heat, stirring occasionally. once it reaches a boil, cover the saucepan and reduce the heat to low, simmer covered for 15 minutes. Stir the milk into the rice and bring the heat back up to medium-low; cook uncovered until no liquid remains. Serve the rice topped with the chicken and onion.

Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

Yield: Serves 4 - 6

Prep Time: 20 mins

Cook Time: 25 mins

This pasta dish is a complete meal in a bowl!

Ingredients:

1 Cup Mascarpone Cheese At Room Temperature
Zest & Juice of 1 Lemon
1 Teaspoon Cracked Black Pepper
3 Boneless, Skinless Chicken Thighs, Cleaned Of Fat And Cut Into 1 Inch Dice
1 1/2 Tablespoons Olive Oil
2 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/3 Cup Chopped Sun-Dried Tomatoes
1 (9 Ounce) Bag Baby Spinach
1 (500 Gram) Package Pasta
To Serve:
Sauteed Garlic Breadcrumbs or
Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine.
Bring a pasta pot of salted water to boil.
While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown, about 6 to 8 minutes .
Add the garlic and cook another minute or two, then season with salt and pepper.
Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it.
Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot, and set over medium heat.
Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach.
Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed.
Serve immediately, topped with grated cheese or sauteed breadcrumbs.

Japanese Teriyaki Chicken

Teriyaki Chicken
About six servings


Adapted from Japanese Farm Food (Andrews McNeel) by Nancy Singleton Hachisu
Nancy refers to this teriyaki recipe as “country-style”, which I think means the marinate isn’t as sweet or sticky as other styles of teriyaki. This is a straightforward recipe with a simple marinade, which is perhaps how farm folks eat in Japan.
This recipe uses boneless chicken thighs. If you can only get bone-in ones, simply turn the chicken thighs skin-side-down, make two slices on both sides of the single bone, the cut it off at the top, where it’s attached and pull it out. Some might inquire about boneless, skinless chicken breasts, which I suppose you could use with this marinade, but I would advise against them as they’ll dry out when cooked.
You’ll probably have to cook these in batches, as I did, unless you have an outdoor grill, then use that. If using a grill pan, don’t clean it between batches; the juices will collect after each cooking and darken the chicken nicely as you go.

• 1/2 cup (125ml) mirin
• 1/2 cup (125ml) soy sauce
• One 2-inch (5cm) piece of fresh ginger, peeled and grated
• 2-pounds (900g) boneless chicken thighs (4-8 thighs, depending on size)

1. Mix together the mirin, soy sauce, and ginger in a large zip-top freezer bag. Add the chicken thighs, force the air from the bag and seal it closed. Massage the chicken to distribute the marinade then refrigerate the chicken for 8 to 12 hours, flipping it over a few times to distribute the marinade.
2. To cook the chicken, drain the chicken over a saucepan and set the pan over medium heat reduce the marinade it comes to a full boil, then reduce the heat and cook it longer, until it’s slightly boiled down.
3. Heat a grill pan or cast-iron skillet over high heat and add the chicken thighs, skin side down, cooking off only the amount of thighs in the pan so they are not crowded – I did three at a time in mine.
4. Sear the thighs for 2-3 minutes on each side, then cover, and cook for 6 minutes.
5. Remove the cover, wipe the condensation off the underside of the cover with a kitchen towel, flip the thighs over, cover, and cook for another 6 minutes.
6. Uncover the chicken and finish cooking them for about 3 minutes on each side, brushing and basting the chicken with the reserved marinade as you go, until the skin and meat have darkened.
Remove from the pan and cook off the remaining chicken thighs the same way.


Storage: Leftovers are especially good to have in the refrigerator for a few days, and I used mine to make rice bowls with kimchi. Nancy suggests sandwiches, too.

Korean Sweet and Spicy Crispy Chicken Wings

Four to six servings
Adapted from Dakkangjung: Sweet & Crispy Chicken from Maangchi
I made a few changes to the original recipe. One was that I used the Actify, whereas Maangchi deep-fried her wings, twice. I plan to try them with baked wings, but anyone tries it in the meantime, let us know in the comments. I also used rice syrup instead of corn syrup, which I buy at Ace Mart, the Korean shop in Paris.
I divided her recipe in half, since it made a lot of wings. So if you’re having more people over, feel free to double the recipe.

• 1/4 cup (35 g) flour
• 1/4 cup (30 g) cornstarch or potato starch
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon ground red chili pepper
• 10 chicken wings, tips removed, then each wing cut into two pieces
• 1 tablespoon frying oil (I use colza or peanut)

1/2 cup (125 ml) water or beer
three-inch (7 cm) piece of fresh ginger, peeled and thinly sliced
1 1/2 tablespoon soy sauce
1/2 cup (packed) light or dark brown sugar
3 tablespoons rice vinegar
1/2 cup (160 g) light corn syrup or rice syrup
1/3 cup (35 g) roasted peanuts, very coarsely chopped
2 tablespoons toasted sesame seeds
1 teaspoon red chili flakes
1. In a large bowl, mix together the flour, starch, egg, salt and 1/2 teaspoon ground chili pepper until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.
2. Put the coated wings in the ActiFry and drizzle with the oil. Close the lid and cook for 35 minutes, until brown and crispy.
Or the deep-fry the wings in a pot of hot oil (Maangchi recommends 350º-380ºF, 177º-193ºC) twice, in batches. Then drain well.
3. In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, and corn or rice syrup. Let cook until the mixture becomes syrupy and thick, and starts to foam. It should be about as thick as honey.
4. Turn off the heat and stir in the cooked wings, peanuts, sesame seeds, and chili flakes, until completely coated.

Spicy Fried Fish

Ingredients
Sole fillets ½ kg
Fresh bread crumbs 1 cup
Desiccated coconut 2 tbsp
Chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Flour 2 to 3 tbsp
Eggs 2 beaten
Method
In a bowl mix bread crumbs, coconut, chili powder, cumin, coriander, salt and pepper, spread flour on a plate, seasoned with salt and black pepper, beat eggs well, dip fish fillet in flour then in eggs, coat well in bread crumbs, deep fry until crisp.

Big Mac

ig Mac

Ingredients
Mince ½ kg
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Burger buns 6
Mustard paste as required
Butter as required
Mayonnaise as required
Ketchup as required
Egg 1
Bread 3 slices soaked in milk
Paprika 1 tsp
Cheese slices as required
Finally chopped salad leaves
Garlic paste 1 tsp
Ketchup 1 tbsp
Wooster’s sauce 1 tbsp
Pickled cucumber as required
Onion coarsely chopped 4 tbsp (cooked until soft in 1 tbsp oil)
Method
In your mince mix together salt, pepper, mustard, egg, bread slices soaked in milk, paprika, garlic paste, ketchup and Wooster sauce, mix well, wet your hands, make into thin burgers, grill in a frying pan in ¼ cup oil, cut your buns in two and heat, butter them, put mayonnaise, put salad leaves finely chopped, mustard paste, cheese slice, beet petty, sautéed onion top with second piece of bun, spread mustard, finely chopped lettuce, pickled cucumber, second beef Pattie, sautéed onion and the third final piece of bun, serve with fries.

Chicken tikka pizza bread

Ingredients for pizza dough
Flour 2 cups
Milk powder 1 tbsp
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tsp
Egg 1
Oil 2 tbsp
Water for kneading
Ingredients for filling
Oil 2 tbsp
Boneless chicken cut into tiny cubes 250 gm
Tikka masala 2 tbsp
Ginger garlic paste 1 tsp
Salt and black pepper ½ tsp each
Onion 2 tbsp
Ketchup 2 tbsp
Black olives chopped 2 to 3 tbsp
Oregano 1 tsp
Cheddar cheese 1 cup grated
Mozzarella cheese 1 cup grated
Capsicum half finely cubed
Ingredients for topping
Egg 1 beaten
Sesame seeds 1 tbsp
Method for dough
In a bowl add altogether Flour 2 cups, Milk powder 1 tbsp, Instant yeast 1 ½ tsp, Salt ½ tsp, Sugar 1 tsp, Egg 1, Oil 2 tbsp and knead with Luke warm water into a soft dough, leave to rise for 1 hour, punch down dough, make into balls, roll into rectangular, give cuts from both the sides, put filling in the center and start putting the cut strips on top of the pizza bread, brush with beaten egg, sprinkle with sesame seeds, again leave to rise for 15 to 20 minutes, bake on 190 degree C for 15 minutes.
Method for filling
Heat oil add onion, ginger garlic, cook till transparent, add chicken with tikka masala, salt and black pepper, ketchup, cook until chicken tender and mixture dry, cool mixture add in oregano, now spread filling as required.

Baked Country Chicken - coconut milk

Baked country chicken

• 1
• 2
• 3
• 4
• 5

(5 ratings)

By John Torode

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 55 mins Plus marinating

Skill level

Easy

Servings

Serves 4

Marinade chicken in lots of classic pungent Keralan spices and cool down with coconut milk for this chargrilled Indian main

62

Nutrition per serving

kcalories

575

protein

45g

carbs

6g

fat

43g

saturates

18g

fibre

1g

sugar

2g

salt

0.4g

Save to My Good Food Print

Ingredients

• 1 tsp turmeric powder
• 2 tsp coriander seeds
• 2 tsp mustard seeds
• 1 tbsp ground cumin seeds
• 1 tsp ground fenugreek
• ½ tsp black peppercorns
• juice 2 lemons
• 5 garlic cloves, crushed
• 100g ginger, grated
• 250ml coconut milk
• 2 red chillies, deseeded and chopped
• 8 pieces of chicken, bone in and skin on, or 1 whole chicken jointed
• a few coriander sprigs

Method

1. Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
2. Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.

Satay chicken pieces

Ingredients

• 6 skinless chicken drumsticks and 6 skinless chicken thighs
• zest and juice 1 lime
• 2 lemongrass, very roughly chopped
• 2 thumb-size chunks ginger, very roughly chopped
• 3 garlic cloves
• 2 tbsp peanut butter, crunchy or smooth
• ½ tsp each turmeric and ground cumin
• 160ml can coconut cream
• 20g pack coriander, plus extra to serve, if you like
• a little oil, for greasing
• sweet chilli sauce or mango chutney, to serve

• Tip

  Serve with...

  A ready-made rice or noodle salad, or a simple bowl of chopped tomatoes and torn mint, tossed with cumin seeds, a little oil and a squeeze of lime.
  

Method

1. Slash several deep cuts into each drumstick and thigh, then put into a large, non-metallic container. Put the lime zest and juice, lemongrass, ginger, garlic, peanut butter, spices, coconut cream and 1 tsp salt into a food processor, then whizz until it’s as smooth as you can get it. Roughly chop the coriander leaves and finely chop the stalks, then add to the mix. Pour the marinade over the chicken, massage it into the meat with your hands, then leave to chill for at least 2 hrs, or up to 24 hrs if you have time.
2. Heat oven to 190C/170C fan/gas 5. Line 1-2 large baking trays with foil and grease with a little oil. Spread out the chicken over the trays, skin-side up, and roast for 1 hr, or until the chicken is cooked through and the coating golden and slightly charred in places. Cool, then chill well and pack in a container, ready to transport. Scatter with a few more coriander leaves to serve, if you like

BBQ chicken burgers

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

These sticky burgers can easily be rustled up on a warm evening for a last-minute barbecue

189

Nutrition per serving

kcalories

406

protein

43g

carbs

48g

fat

6g

saturates

2g

fibre

2g

sugar

8g

salt

1.96g

Save to My Good Food Print

Ingredients

• 4 skinless, boneless chicken breasts
• 4 rashers bacon (optional)
• 4 large burger buns, sliced in half
• lettuce, tomato and red onion, to serve

For the sauce and marinade

• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• splash chilli sauce (optional)
• 2 tsp clear honey
• 2 garlic cloves, crushed

Want to know how this works? Read all about it here.

Method

1. Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.
2. Barbecue the chicken for about 10 mins until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Tandoori Hut Shahwarma

Ingredients

Boneless chicken breast cut into thin strips 400 gm

Garlic paste 1 tsp heaped

Black pepper 1 tsp

Soya sauce 1 tbsp

Vinegar 2 tbsp

Salt 1 tsp

Cinnamon powder ¼ tsp

Hp sauce 2 tbsp

Oil 2 tbsp

Chili sauce 3 tbsp

Dp sauce 2 tbsp

Yogurt whipped 3 tbsp

Pita bread 4 

Hot dog buns 2

Onion julienne ½ cup

Salad leaves chopped 1 cup

Jalapeno sliced as required

Jerkins as required

Ingredients for tahini sauce

Tahini 3 tbsp

Whipped curd ½ cup

Garlic paste 1 tsp

Salt and white pepper ½ tsp each

Lemon juice 2 tbsp

Method for tahini sauce

Mix altogether

Method 

Marinate chicken with all the ingredients for 30 minutes, heat 2 tbsp oil in a frying pan, pan fry chicken for 10 minutes till tender, remove, heat pita bread and hot dog bun, spread with tahini sauce, chicken, vegetables, re-roll in butter paper and serve.

Masala Chicken roast 4 hour marinate

6 fillets of Chicken leg 2 crushed Garlic Cloves 1 tbsp. of fresh, grated Ginger 2 tbsp of ground Fenugreek 1 oz of fresh mint 0.5 oz of fresh Coriander leaves 50 ml of Vinegar 1 tbsp of Salt 1/2 tbsp of clove powder 1/2 tbsp of Cardamom 2 tbsp of turmeric

Masala Chicken Method / Tarika: Process the fenugreek, ginger, mint, garlic, coriander, salt, vinegar, cardamom and clove in the mixer until you get a smooth paste. Place the chicken in an oven dish and rub it whole with the spice paste; cover it and leave it marinating in the fridge for 4 hours. Preheat the oven and roast the chicken for 45 minutes until it is browned. Serve with cooked rice on the side.

Spicy Chili Chicken

• 3 1/2 lbs boneless Chicken (cut into 1 1/2 inch square pieces) • 5 tablespoons tandoori spIce mix • 7 tablespoons Lemon juIce • 1 jalapeno (slIced) • 7 leaves Curry leaves (kari patta) • 2 tablespoons red food coloring • 3 1/2 tablespoons red chili paste • 2 tablespoons Oil (optional)

Spicy Chili Chicken Method / Tarika: 1. In a pan add the chicken & stir fry till its half cooked or the water dries up. 2. Next add 2 tablespoons tandoori spice mix & 4 tablespoons lemon juice & cook on high heat till the chicken is completely done. 3. Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat. 4. In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.

Marvelous Marinated Yogurt Lemon Chicken Method

• 1/2 cup plain yogurt • 2 tablespoons Lemon juIce • 1 Garlic clove, crushed • 1/2 Teaspoon ground cumin • 1/2 Teaspoon ground Coriander • 1/2 Teaspoon red pepper flakes • 1/2 Teaspoon black pepper • 1/2 Teaspoon Salt • 2 lbs boneless skinless Chicken

Marvelous Marinated Yogurt Lemon Chicken Method / Tarika: 1) Mix all the above mentioned spices and lemon juice with yogurt in a plastic bag with the chicken. Marinate for 2 hours to overnight. 2) Now take all chicken in the bag and grill, or bake until lightly browned and cooked through. 3) Serve with boiled rice or pasta and salad and enjoy!