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COLLECTION: Chicken Recipes Vol.2 (of 3)

COLLECTION: Chicken Recipes Vol.2 (of 3) comes together with Oil, Salt, Cinnamon, Powdered Sugar, and Chicken. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1/4 cup
• 1 1/4 kg
• 1 cup
• 1 cup
• 6
• 0.17 cup
• 1 cup
• 1 cup
• 1 3/4 cup
• 2 cup
• 1/2 cup
• 1 clove
• 1/3 cup
• 1/3 cup
• 1/2 cup
• 3 can
• 1/4 cup
• 1 can
• 1 can
• 8 oz
• 8 oz
• 1 tsp
• 1/4 tsp
• 1 tsp
• 1/4 cup
• 2 clove
• 2 tsp
• 1/8 tsp
• 3 g
• 1/4 cup
• 1/4 cup
• 1 clove
• 12 cup
• 1 clove
• 4 tsp
• 1/2 tsp
• 1/2 tsp
• 3/4 cup
• 1 cup
• 1 tsp
• 4 tbsp
• 1 cup
• 1/8 tsp
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 clove
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 3 1/2 cup
• 1 can
• 1/2 can

Method (preview)

1. 1

   Place chicken in a roasting pan.

2. 2

   If you use saffron threads, let them soak in half a cup of water.

3. 3

   Pour on fowl.

4. 4

   Sprinkle salt, pepper, turmeric and mixed herbs on top.

5. 5

   Roast chicken in oven at 400 f for 45 minutes to an hour.

6. 6

   Cool.

7. 7

   Remove skin and all bones.

8. 8

   Cube chicken.

9. 9

   Keep giblets, except for the neck, with all the spicy, herbed juice.

10. 10

    Set aside.

11. 11

    In the same skillet, with a little oil, fry the beaten eggs mixed with salt and chopped cilantro.

12. 12

    Place in another small bowl.

13. 13

    Still in the same oiled skillet, toast almonds until slightly brown and grind them in a food processor.

14. 14

    Set aside.

15. 15

    On the bottom of the pan used to roast the chicken, after washing and greasing it, stack 2 sheets of filo dough, letting edges overhang.

16. 16

    Brush on top some of the clarified shortening. At broil, rapidly brown these 2 sheets. Then add cubed chicken, with all spices and juice.

17. 17

    Spread again 2 more dough sheets with some shortening brushed on.

18. 18

    Broil rapidly.

19. 19

    Add soft mixture of eggs with cilantro.

20. 20

    Cover with 2 more greased sheets.

21. 21

    Broil rapidly.

22. 22

    Add almonds mixed with cinnamon and sugar.

23. 23

    Finish with your best-looking greased sheets.

24. 24

    Tuck in all dough and bake 25 to 30 minutes at 400 F until golden grown.

25. 25

    Cool slightly.

26. 26

    Sprinkle with remaining powdered sugar, making a decorative crisscross with cinnamon on top.

27. 27

    Serve hot.

28. 28

    It can be reheated several times.

29. 29

    It can also be frozen.

30. 30

    Place chicken in a roasting bag. Lay slices of peppers and onions over the bird. Mix tomato paste, water, oregano, basil, salt and pepper.

31. 31

    Pour the sauce over the chicken and seal the bag to stop the luscious juices escaping.

32. 32

    Puncture a couple of small holes in the top of the bag with a skewer.

33. 33

    Place in a baking dish and bake 180 deg C. for 1 1/4 hrs.

34. 34

    Cut chicken into serving pieces and spoon sauce over.

35. 35

    You can knead by hand forever or use a food processor on the dough.

36. 36

    Whisk together and brush on one side of each piece of pasta.

37. 37

    Combine in food processor, or chop chicken finely with knife and mix together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.)

38. 38

    Place other piece of pasta over this.

39. 39

    Egg side of both sheets should be toward the inside.

40. 40

    Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside.

41. 41

    You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking.

42. 42

    Add, whisk, and reduce until sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger.

43. 43

    If the sauce does not run it is thick enough.)

44. 44

    Prepare four individual plates.

45. 45

    On each plate, pour an equal portion of the sauce.

46. 46

    Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate.

47. 47

    It should look very pretty.

48. 48

    Wash rice.

49. 49

    Heat chicken fat over medium heat.

50. 50

    Add shallots and saute until soft, translucent and fragrant.

51. 51

    Add garlic and aute until gragrant.

52. 52

    Add rice and salt andsaute for 3 minutes.

53. 53

    Add chicken stock and bring to a boil.

54. 54

    Stir once to loosen rice from the bottom of the pan.

55. 55

    Boil until surface of rice appears dry and craters form on surface.

56. 56

    Cover, reduce heat to low, and simmer for 20 minutes.

57. 57

    Remove pan from heat and let rice sit, covered for 10 minutes before serving.

58. 58

    Combine turmeric, salt, and coconut milk in a bowl.

59. 59

    Add chicken strips, tossing to coat.

60. 60

    Cover and refrigerate 1 to 2 hours.

61. 61

    Drain chicken and thread strips onto skewers.

62. 62

    Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side.

63. 63

    Serve with a bowl of peanut sauce on the side.

64. 64

    Combine ginger root, chiles, garlic, and green onions in a mixing bowl.

65. 65

    Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar.

66. 66

    Taste and adjust seasoning if necessary. Sprinkle with cilantro.

67. 67

    Grill these and brush with the leftover marinade. Be sure to constantly rotate. Will take about 15 minutes.