1⁄2 tsp. Indian red chile powder, or substitute cayenne
3 tbsp. fresh lime juice (from 1 lime)
2 1⁄2 lb. boneless, skinless chicken breasts, cut on the bias, against the grain, into ½-inch-thick strips
1⁄2 cup melted ghee or unsalted butter, for basting
1 tsp. chaat masala (optional)
Make the marinade: In a large bowl, whisk together the yogurt, oil, ginger-garlic paste, vinegar, Kashmiri chile powder, salt, garam masala, coriander, fenugreek (if using), cumin, Indian chile powder, and lime juice until completely smooth. Add the chicken and toss gently to coat. Cover and refrigerate for at least 2 hours and up to 6. (Over-marination will make the meat mushy and soggy.)
Meanwhile, soak ten 8-inch bamboo skewers for at least 30 minutes before grilling.
When ready to cook the chicken, preheat a grill to high (about 450°F) or a grill pan over very high heat. Drain the skewers and shake off any excess water. Skewer the chicken: Start by pushing the tip of the skewer through one end of a chicken strip. Curve the strip and push the tip through the middle, then curve again and skewer the other end to create an S-shape. Push the strip to the far end of the skewer and repeat with more chicken, threading 4–5 strips per skewer.
When the grill is hot, add the skewers side by side, spacing about 1 inch apart. Cover the grill and cook until lightly charred on one side, about 4 minutes. (If using a grill pan, cover by placing a large steel bowl over the skewers, or by tenting loosely with aluminum foil.) Open the grill and flip each skewer using tongs, then cover again and continue cooking until the opposie side is charred, about 3 minutes. Open the grill and flip each skewer once more. Baste the tops with ghee and continue cooking with the grill open until cooked through, 1–2 minutes more. Transfer to a platter, sprinkle with chaat masala (if using), and serve hot.
This delicious recipe and photos were created by Saveur.com, we simply shared it. Please check them out for more great ideas!
2 medium red onions (about 1½ lb.), finely chopped
1 tbsp. ginger-garlic paste
1 tbsp. raw mango flesh, finely grated
1 raw mango seed
1 tsp. garam masala
1 tsp. Parsi dhana jeera
1 Parsi sambhar masala
1 green bird’s eye chile, finely chopped
1 lb. ground chicken
2 medium Roma tomatoes, coarsely grated
1⁄4 cup fresh mint leaves
Prepare the bitter gourd. Using a knife, scrape the spiny dark green skin off the bitter gourd. Thinly slice the crosswise into rings, then transfer to a colander, sprinkle with the salt and toss to combine Set in the sink until the gourd releases a good deal of liquid, about 20 minutes.
In the meantime, in a large skillet, heat 2 tablespoons of ghee or over medium heat. Add the onion and cook, stirring occasionally, until they begin to brown, about 10 minutes. Stir in the ginger-garlic paste, mango flesh and seed, garam masala, dhana jeera, sambhar masala, and green chili, and cook just until aromatic, being careful as not to burn, about 1 minute. Add the chicken, stirring thoroughly to combine with the onion-and-spice mixture. Add the tomatoes, and 2 cups of water and bring to a simmer. Cook, stirring occasionally, until the stew reduces by about a third and thickens slightly, 20–25 minutes.
Meanwhile, while the chicken is cooking, use your hands to squeeze as much water as possible out of the bitter gourd. In a large skillet over medium-high heat, and working in batches, add 2 tablespoons of oil and fry the gourd slices, turning occasionally, until crispy and golden brown, about 7 minutes per batch. Add to the chicken, add the mint leaves, and stir to combine. Transfer to a large bowl and serve immediately.
This delicious recipe and photos were created by Savuer.com, we simply shared it. Please check them out for more great ideas!
1 lb (450g) boneless skinless chicken breast , cut into strips
14 rice paper rounds
6 oz. (170g) napa cabbage , thinly sliced
1 red bell pepper , cut into matchsticks
1 cup radish matchsticks
1 cup carrot matchsticks
1/2 cup chopped cilantro
For the peanut sauce:
2/3 cup hoisin sauce
1/3 cup creamy peanut butter
1/3 cup water
3 tablespoons lime juice
1 1/2 tablespoon soy sauce
To make the marinade, mix together the soy sauce, sesame oil, minced garlic, and pepper flakes in a small bowl. Place the chicken strips together with the marinade in a zip lock bag and toss to coat. Leave in a fridge for at least an hour.
Transfer the chicken to a large skillet, discarding the marinade. Cook for 12-15 minutes, until cooked through. When done, transfer to a plate and let cool enough to handle.
Soften the rice paper rounds by submerging them for a few seconds in a bowl with warm water. Some packages recommend to dip wrappers for about a minute but I wouldn’t recommend doing so because they will become too soft. Work with one rice paper round at a time.
Place some cabbage, bell pepper, radish, carrot, cilantro, and chicken on each round (about 1 1/2 inch from the bottom). Fold the sides and then the bottom, rolling it up. Repeat with all the remaining ingredients. Serve with the dipping sauce.
The peanut sauce:
Combine all the sauce ingredients in a bowl and whisk until smooth.
This delicious recipe and photos were created by YummyAddiction.com, we simply shared it. Please check them out for more great ideas!
3 small colored bell peppers (red, green and yellow), ringed or striped
4-5 garlic cloves, chopped
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 cup fresh parsley, chopped
1.5 cup cream
1/2 cup parmesan
Salt to taste
Pepper to taste
Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
Stir in cream and mix well for a couple of minutes.
Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
Garnish with fresh parsley and serve immediately.
This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Check them out for more great ideas!
1/2 red bell pepper, seededandcut into 1/2-inch cubes
1/2 green bell pepper, seeded and cut into 1/2-inch cubes
2 green onions, cut into 2-inch pieces
1/3 cup roasted peanuts
In a medium mixing bowl, stir to combine chicken, soy sauce, cooking wine, cornstarch, and olive oil. Cover and set the chicken aside, allowing it to marinate for at least 10 minutes.
In another mixing bowl, whisk together all the Kung Pao sauce ingredients (soy sauce, vinegar, cooking wine, sugar, chicken bouillon powder, white pepper, cornstarch, and water). Whisk until the sugar and cornstarch is fully combined.
Heat oil in a large skillet or wok over medium-high heat for 2 minutes until the hot oil is sizzling hot. Add in the marinated chicken and stir fry for 3 minutes until browned on all sides.
Add dried chili peppers, garlic and ginger. Stir well to mix until fragrant, about 1 minute. Add red and green bell peppers and green onions. Stir fry for another minute until soft.
Stir in the sauce and toss well to coat until the sauce thickens to desired consistency, and the chicken and vegetables evenly coated with Kung Pao sauce.
Stir in peanuts and serve immediately with steamed rice or fried rice.
This delicious recipe and photos were created by AheadOfThyme.com, we simply shared it. Please check them out for more great ideas!
2 cups uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
2 tbsp coconut oil + 1 tsp for greasing the baking sheet
2 tbsp coconut flour (I recommend this brand )
2–3 sprigs green onion, chopped fine
1 tbsp garlic powder
1 tbsp onion powder
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)
Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
Combine all of the ingredients in a large mixing bowl and thoroughly mix.
Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!
This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!
In a blender combine avocado, ranch dressing, buttermilk, salt, and sour cream. Blend until smooth. Cover and refrigerate until needed.
Heat the oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 3 minutes on one side, flip and cook for 3 minutes on the other side. Add the tomato sauce mixture and bring to a boil. Reduce heat and simmer, covered, for about 20 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees F). Transfer the chicken to a cutting board and shred using two forks. Return the chicken to the pan with the sauce and continue to cook for about 5 more minutes.
Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes. Remove from heat and allow the rice to sit covered for an additional 10 minutes.
Warm the tortillas in the microwave. Spread a thin layer of the ranch dressing down the center of a tortilla. Layer some of the chicken over the ranch, put some of the rice over the chicken and top with cheddar cheese. Roll up the burrito. Repeat until all of the burritos are rolled up.
This Taco Bell Shredded Chicken Burrito Recipe was first found on BlogChef.net, we simply shared it. Check them out for more great ideas!
Prep Time: 15 mins – Cook Time: 50 mins – Total Time: 65 mins – Serving: 4 serving
1 (3 to 4 pound) chicken, cut into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings), excluding the back
Extra virgin olive oil
Freshly ground black pepper
1/2 cup low sodium chicken stock or white wine for the gravy, optional
Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.
Preheat the oven to 400°F (205°C)
Pat the chicken pieces dry with a paper towel. Rub olive oil over the chicken pieces and on the bottom of the roasting pan. Sprinkle the chicken pieces all over with black pepper and a little more salt. Arrange the chicken pieces in the pan so that all the pieces are skin-side up, and the largest pieces (the breasts) are in the center of the pan. Don’t crowd the pan; allow room in between the pieces.
Bake (uncovered) in the oven for 30 minutes at 400°F (205°C). This initial high heat will help brown the chicken. Then lower the heat to 350°F (175°C) and bake for an additional 10-30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F (74°C), and of the thighs is 170°F (77°C) when tested with a meat thermometer. If the chicken isn’t browning well enough, place the chicken under the broiler for the last 5 minutes of cooking, until browned sufficiently.
Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.
If you would like to make gravy with the drippings from the chicken, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat. Use a metal spatula to scrape up the stuck drippings from the bottom of the pan. When the pan is hot, pour in some white wine or chicken stock to help loosen the drippings from the pan. Transfer the drippings and stock/wine mixture to a saucepan and heat on medium high until reduced to your desired thickness. If you want the gravy even thicker, you can make a slurry with a little cornstarch or flour (a teaspoon) and water (1/4 cup), and add that to the gravy while it cooks.
Serve with steamed rice, mashed potatoes, or Spanish rice.
This condensed recipe was found first at SimplyRecipies.com. We do not own the photos or recipe, but am grateful for letting us share!