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Spicy Chicken Meatballs with Avocado Cream

Spicy Chicken Meatballs With Avocado Cream

Is this spicy snack going to let your guests speechless and mouthful, or is it going to let them mouthful and speechless? Tender chicken mince spiced and mixed with chickpea flour and a lemony avocado and sour cream mixture on top of it. There’s your answer!

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Ingredients Needed for Spicy Chicken Meatballs With Avocado Cream

12 ounces chicken mince
1 egg
1 tablespoon chickpea flour
½ onion, diced
turmeric
salt
paprika
pepper
1 teaspoon fresh parsley, chopped
1 teaspoon olive oil
1 avocado, halved
2 tablespoons sour cream
1 teaspoon lemon juice

How to Make Spicy Chicken Meatballs With Avocado Cream

  1. Add the chicken mince, egg, chickpea flour, and onion to a bowl.
  2. Season with turmeric, salt, paprika, and pepper. Add the parsley and olive oil, then mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping meatballs. We’ve ended up with 16, but your number may vary.
  5. Line a baking tray with parchment paper and transfer the meatballs on it.
  6. Bake for 25 minutes at 360⁰F/180⁰C.
  7. Scoop out the avocado pulp and add it to a bowl. Add the sour cream and lemon juice.
  8. Mix until even, then transfer the mixture to a piping bag.
  9. Place the meatballs on a serving tray, top them with avocado cream and garnish them with fresh parsley.
Roasted Chicken Drumsticks with Squash and Apple

Roasted Chicken Drumsticks With Squash and Apple

Sure thing, roasted drumsticks are always welcome on our plates. But the way we flavor them and the side-dish we serve them over (or cook them with) makes the difference. This time not only we herbed them, but we baked them on a bed of sweet potato, apple, and butternut squash slices and wedges.

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Ingredients Needed for Roasted Chicken Drumsticks With Squash and Apple

4 chicken drumsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon rosemary
1 teaspoon sage
1 teaspoon thyme
4 garlic cloves, crushed
1 tablespoon vegetable oil
1 butternut squash, sliced
1 sweet potato, wedged
2 onions, quartered
1 apple, sliced
thyme sprigs
rosemary sprigs
pumpkin seeds
pomegranate seeds

How to Make Roasted Chicken Drumsticks With Squash and Apple

  1. Place the drumsticks in a dish, drizzle with olive oil and cider vinegar, season with rosemary, sage, and thyme and coat them with the crushed garlic.
  2. Cover the dish with plastic wrap and marinate for 15 minutes.
  3. Drizzle the vegetable oil on the bottom of a roomy baking dish and layer the sliced butternut squash and sweet potato. Add the onions and apple and garnish with thyme and rosemary sprigs.
  4. Bake for 30 minutes at 340⁰F/170⁰C.
  5. Remove from oven and garnish with raw pumpkin seeds and pomegranate seeds.
Pan-Fried Chicken Drumsticks with Onion Mashed Potatoes

Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

This is not your usual mashed potato, but a fancier richer paprika-spiced version of it. One that has fried onion and garlic and egg. We’re serving this with pan-fried drumsticks cooked with apple and onion.

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Ingredients Needed for Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

1½ tablespoon canola oil
2 chicken drumsticks
pepper
1 onion, chopped
1 apple, peeled, cored and sliced
⅓ cup apple vinegar
3 tablespoons butter
1 onion, minced
3 garlic cloves, crushed
salt
1 teaspoon paprika
4 potatoes, cubed
¼ cup heavy cream
1 egg

How to Make Pan-Fried Chicken Drumsticks With Onion Mashed Potatoes

  1. Heat 1 tablespoon of canola oil in a pan. Turn the heat to high, add the drumsticks and fry them until golden brown on both sides. Season with pepper in the process.
  2. Transfer the seared drumsticks to a bowl and set them aside. Lower the heat and add the chopped onion to the same pan.
  3. Stir in, then cook for 8 minutes.
  4. Add the apple slices and stir them in.
  5. Add the seared drumsticks, pour the apple vinegar over them, cover with the lid and cook for 12 minutes.
  6. Start heating the remaining canola oil in a pan over low heat and add 1 tablespoon of butter. After it melts, add the minced onion.
  7. Cook and stir until tender. Add the crushed garlic, season with salt, paprika, and pepper. Stir in and remove from heat.
  8. Fill a pot halfway with water and heat it over low heat. Add the potatoes and cook them.
  9. Strain the cooked potatoes and discard the liquid. Add them to the pot with the heavy cream and the egg. Mix.
  10. Add the remaining butter. Stir it in.
  11. Stir in the cooked minced onion, too.
  12. Serve the drumsticks over the apple and chopped onion mixture together with the mashed potatoes.
Apple and Red Cabbage Chicken Soup

Apple and Red Cabbage Chicken Soup

Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’

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Ingredients Needed for Apple and Red Cabbage Chicken Soup

1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
½ medium celery root, diced
2 garlic cloves, crushed
6 cups vegetable stock
2 large potatoes, cubed
10 ounces chicken breast, chopped
⅓ red cabbage, shredded
salt
pepper
2 apples, diced
1 tablespoon dill, thinly chopped

How to Make Apple and Red Cabbage Chicken Soup

  1. Heat the pan over low heat and add the cumin and coriander seeds. Sautee them for 1 minute or so.
  2. Transfer to a grinding mortar and crush them. Set aside.
  3. Heat the olive oil in a pot over low heat. Add the onion and carrots and stir them in. Cook and stir for a minute or so.
  4. Add the celery root and stir it in.
  5. Add the garlic and the cumin mixture. Cook and stir for 8 minutes.
  6. Add the vegetable stock, potatoes, chicken breast, and red cabbage. Stir in and boil for up to 15 minutes.
  7. Season with salt and pepper, add the apples and dill. Stir in and remove from heat.
Cashew and Almond Chicken Breast

Cashew and Almond Chicken Breast

Why don’t you try our creamy and slightly crunchy pan-cooked chicken breast? Make it very nutty by tossing crushed almonds and cashews into the skillet. Cook it in coconut milk and flavor it with garam masala, coriander, chili, and garlic. Nice, isn’t it?

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Ingredients Needed for Cashew and Almond Chicken Breast

2 tablespoons of cashews
2 tablespoons of almonds
1 tablespoon fresh coriander, chopped
4 tablespoons of olive oil
½ chili, sliced
1 tablespoon lemon juice
15 ounces of chicken breast, cubed
1 teaspoon garam masala
1 teaspoon garlic powder
1 cup coconut milk

How to Make Cashew and Almond Chicken Breast

  1. Add the cashew, almonds, coriander, 2 tablespoons of olive oil, the chili slices, and the lemon juice to a blender. Blend until even. Set aside.
  2. Heat the remaining olive oil in a skillet over medium-high heat and add the cubed chicken breast. Cook and stir until it starts changing color.
  3. Add the garam masala and garlic powder and stir them in.
  4. Add the coconut milk and the cashew-almond mixture and stir in. Cook for 20 minutes.
Chicken Pita Wraps

Chicken Pita Wraps

Try your hand with these yummy hot pita wraps. They are mildly crunchy and creamy at the same time because we filled them with a tender chicken breast mixture and with raw cabbage and pickles at the same time. By the way, you can use tortilla instead of pita, if you want.

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Ingredients Needed for Chicken Pita Wraps

water
salt
1 teaspoon peppercorns
10 ounces of chicken breast
fresh thyme
2 tablespoons of mayonnaise
¼ cabbage, chopped
3 pickles, sliced
pepper
4 pita breads
2 tablespoons of fresh parsley, chopped
4 chilis, sliced
½ cup arugula
1 cup parmesan, grated

How to Make Chicken Pita Wraps

  1. Fill a large pot halfway with water and salt it.
  2. Add the peppercorns, chicken breast and a few thyme sprigs. Cover with the lid and cook for 15 minutes.
  3. Transfer the cooked meat to a blender and crush it.
  4. Transfer the meat to a bowl and add the mayonnaise, cabbage, and pickles. Season with salt and pepper, then mix until even.
  5. Spread 1/4 of the meat mixture on a thin pita or a tortilla. Sprinkle 1/2 tablespoon of parsley, add a few slices of chili, arugula, and grated parmesan. Wrap the pita/tortilla around the filling. Do the same for the other 3 pitas using the remaining ingredients.
  6. Wrap each pita wrap with plastic foil and refrigerate for 1 hour.
  7. Unwrap the pita wraps and transfer them to a baking dish. Top with more grated parmesan and bake for 10 minutes at 360⁰F/180⁰C.
  8. You can serve them with cream and garnish them with more parsley.
Chorizo and White Bean Rolled Chicken

Chorizo and White Bean Chicken Roll

Why don’t we butterfly and tenderize two chicken breast halves? Not for nothing, but to stuff them with a creamy juicy white bean and tomato filling. Make it hot by adding chorizo and paprika. Pan-cook, roll, and bake, then serve sliced and enjoy.

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Ingredients Needed for Chorizo and White Bean Chicken Roll

1 teaspoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 teaspoon dried thyme
1 ounce chorizo, diced
7 ounces of canned white beans
1 teaspoon paprika
pepper
salt
½ cup canned tomatoes
½ cup white wine
10 ounces of chicken breast (2 halves)
fresh thyme
2 teaspoons of olive oil

How to Make Chorizo and White Bean Chicken Roll

  1. Heat the oil in a pan over low heat and add the onion and garlic. Cook and stir until tender.
  2. Add the thyme and stir it in. Add the chorizo and do the same.
  3. Add the canned white beans. Cook and stir for 1-2 minutes.
  4. Season with paprika, pepper, and salt. Stir in. Add the canned tomatoes and stir them in. Add the wine and do the same.
  5. Cook for 6 minutes.
  6. Butterfly the chicken breast halves, then cover them with plastic foil and tenderize them with the mallet.
  7. Lay a parchment paper sheet on the work surface and place the tenderized chicken breast halves next to each other so that they are overlapping.
  8. Spread the bean mixture over them and garnish with fresh thyme. Roll with the parchment paper sheet.
  9. Fasten the roll with kitchen cord.
  10. Line a baking dish with parchment paper and add the chicken roll. Drizzle with olive oil and bake for 45 minutes at 380⁰F/190⁰C.
Pomegranate Chicken Drumsticks with Citrus

Pomegranate Chicken Drumsticks With Citrus

Add some sweet-sour complexity and tropical touch to your roasted drumsticks by bringing tropical fruits into the equation. Therefore, coat the meat with a full-of-flavor dressing made from pomegranate syrup and herbs and add lemon, tangerine, orange, and grapefruit slices to the baking tray.

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Ingredients Needed for Pomegranate Chicken Drumsticks With Citrus

salt
1 teaspoon mixed herbs
pepper
¼ cup olive oil
2 tablespoons of pomegranate syrup
6 chicken drumsticks
1 lemon, sliced
1 tangerine, sliced
1 orange, sliced
½ grapefruit, sliced

How to Make Pomegranate Chicken Drumsticks With Citrus

  1. Add the mixed herbs to a small bowl, season with salt and pepper and mix shortly. Add the olive oil and pomegranate syrup and mix until even.
  2. Place the drumsticks on a baking tray and add the citrus slices. Coat them and the drumsticks with the pomegranate dressing.
  3. Bake for 35 minutes at 400⁰F/190⁰C.
Onion and Anchovy Chicken Thigh Roll

Onion and Anchovy Chicken Thigh Roll

We’ve made this mega-delicious roll of meat with tenderized chicken thighs. We filled it with a slightly hot mixture of smoky onion, garlic, and anchovies which we flavored with rosemary and lemon zest. Then we roasted it and now we think we did a pretty good job.

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Ingredients Needed for Onion and Anchovy Chicken Thigh Roll

2 tablespoons of vegetable oil
1 onion, minced
2 garlic cloves, crushed
6 anchovies
1 teaspoon rosemary leaves
½ teaspoon chili flakes
pepper
lemon zest
8 boneless chicken thighs
salt
pepper
2 rosemary sprigs
4 cherry tomatoes
1 tablespoon olive oil

How to Make Onion and Anchovy Chicken Thigh Roll

  1. Heat the vegetable oil in a pan over low-medium heat. Add the onion and garlic. Cook and stir until tender.
  2. Add the anchovies, rosemary, and chili flakes. Season with pepper and lemon zest, then cook and stir for 3 minutes.
  3. Carefully tenderize the meat using a mallet.
  4. Lay the tenderized chicken thighs on the work surface in overlapping rows.
  5. Season them with salt and pepper, then evenly spread the cooked onion mixture on them.
  6. Carefully roll, then seal with kitchen cord.
  7. Transfer the roll to a baking dish. Add the rosemary sprigs and tomatoes, drizzle with olive oil and season with salt and pepper.
  8. Bake for 45 minutes at 400⁰F/190⁰C.
Chicken Breast en Papillote With Vegetables

Chicken Breast en Papillote With Vegetables

Hold together all the aromas of the foods you’re preparing by cooking them “en papillote”. Here, for example, each package holds its own scrumptious combination of tastes and flavors. Asparagus, potato and other vegetables are enhanced with BBQ sauce, olive oil, pesto, taco seasoning, and cheese. And they are all meant to highlight the chicken breast.

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Ingredients Needed for Chicken Breast en Papillote With Vegetables

4 asparagus stalks
20 ounces of chicken breast, halved (4 halves)
1 tablespoon barbecue sauce
4 cherry tomatoes, quartered
salt
pepper
1 potato, sliced
1 red onion, sliced
1 tablespoon pesto
2 tablespoons of olive oil
½ zucchini, sliced
2 garlic cloves, crushed
1 tablespoon melted butter
1 tablespoon parmesan, grated
0.5 green bell pepper, cut into sticks
1 tablespoon cheddar, grated
½ teaspoon taco seasoning
fresh dill, chopped (for garnishing)

How to Make Chicken Breast en Papillote With Vegetables

For the first en papillote:
  1. Lay a parchment paper on the work surface. Add the asparagus stalks next to each other.
  2. Lay a chicken breast half on top of them and coat it with barbecue sauce. Place 2 quartered cherry tomatoes on top and around the chicken meat and season with salt and pepper.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the second en papillote:
  1. Lay another parchment paper on the work surface. Add the potato slices in two slightly overlapping rows, then add 1/2 of the red onion slices.
  2. Lay a chicken breast half on top of them and coat it with pesto. Drizzle with 1 teaspoon of olive oil and season with salt and pepper.
  3. Carefully wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the third en papillote:
  1. Lay yet another parchment paper on the work surface. Add the zucchini slices so that they overlap each other.
  2. Lay the 3rd chicken breast half on top of them. Add the crushed garlic, drizzle with melted butter and sprinkle with grated parmesan.
  3. Top with the remaining cherry tomatoes, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges. Set aside.
For the fourth en papillote:
  1. Lay one last parchment paper on the work surface. Add the bell pepper sticks next to each other. Add the remaining red onion slices on top of them.
  2. Lay the last chicken breast half on top of them. Sprinkle with grated Cheddar and with taco seasoning.
  3. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, then wrap in parchment paper and seal by bending the paper’s edges.
Cooking them all:
  1. Place the four packages on a baking tray. Bake for 20 minutes at 400⁰F/200⁰C.
  2. Unwrap them and serve them warm, garnished with fresh chopped dill.
Puffed Rice and Yogurt Chicken Burger

Puffed Rice and Yogurt Chicken Burger

We never get tired of saying “Make your own burgers!” This way you can choose the ingredients you like and, what’s more, their quality depends on you. This recipe is a good example. For this hot chicken burger, we used puffed rice and yogurt. We’ve chosen to flavor it heavily with lemon, oregano, BBQ sauce, and a lot more. Check it out!

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Ingredients Needed for Puffed Rice and Yogurt Chicken Burger

2 ounces of puffed rice cake, crumbled
2 eggs
1 teaspoon dried oregano
1 teaspoon onion powder
salt
pepper
1 teaspoon garlic powder
1 teaspoon paprika
3 ounces of flour
1 pound chicken breast (3 halves)
1 tablespoon olive oil
5 ounces of yogurt
1 tablespoon lemon juice
3 garlic cloves, crushed
3 burger buns
2 radishes, finely sliced
1 avocado, sliced
3 teaspoons of bbq sauce
1 tablespoon fresh parsley, chopped

How to Make Puffed Rice and Yogurt Chicken Burger

  1. Add the puffed rice to the blender and crush it. Transfer to a bowl and set aside.
  2. Add the eggs, oregano, dried onion, garlic powder, and paprika to a bowl. Season with salt and pepper and mix until even.
  3. Add the flour to a third bowl. Coat each chicken breast half with flour, egg mixture, and finally, with puffed rice mixture.
  4. Place them in a roomy baking dish, drizzle with olive oil and bake for 35 minutes at 380⁰F/190⁰C.
  5. Add the yogurt, lemon juice, and garlic to a bowl. Mix until even.
  6. Cut one burger bun horizontally in half. Spread the lower half with yogurt mixture, add radish slices, and one piece of cooked chicken breast. Top with avocado, BBQ sauce, and parsley. Finish with the bun’s upper half after also coating it with yogurt mixture. Do the same for the remaining ingredients.
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