Recipe Tag: Chicken

Place a large skillet in the oven and preheat the oven to 375°F or start the grill with the settings or charcoal on a medium high heat.

Place the harissa, tomato paste, paprika, garlic powder, salt, pepper, honey, coriander, and olive oil in a medium mixing bowl and fold together until blended.

Add the chicken breasts and toss well to coat.

When ready to cook add the chicken breasts to the skillet or grill.

Cook for about 7 to 10 minutes and turn. Cook for another 7 to 10 minutes and serve.

Place the olive oil in a large skillet over medium heat. Add the celery, pine nuts and almonds and cook for about one minute.

Add the onion and cook for about 5 minutes, stirring frequently.

Add the chicken thighs and cook, stirring frequently, for about two minutes. Add the paprika, cumin, cinnamon, cayenne, salt and pepper and cook for about 3 more minutes.

Add the tomatoes, raisins and 3/4 cup water. Reduce the heat to low and cook for about 20 minutes, stirring occasionally.

After the chicken has cooked for about 20 minutes place the 2 cups water and salt in a medium sauce pan over high heat. When the water boils, add the couscous, stir and remove the pan from the heat. Cover and let stand about two minutes. Using a fork, fluff the cooked couscous and then add the sesame oil. Stir well.

Serve the chicken over the couscous.

Place 1 teaspoon oil in a large skillet over medium high heat. Add half the chicken thighs and cook for about 5 minutes browning on each side. Remove to a plate and repeat with the other half of the chicken.

Add the remaining 2 teaspoons of oil to the pan and then the onions. Cook for about three minutes tossing frequently. Add the garlic and cook for another three minutes.

Add the cayenne pepper, cumin, oregano, salt, pepper, tomato paste, honey, chicken broth and 1 cup of water. Stir well and add the raisins and the chicken. Cover and adjust the heat to a simmer. Cook, stirring occasionally, for about 45 minutes.

Add the lentils and cook for about 20 minutes until they are soft. Add more water if necessary, 2 Tablespoons at a time. The sauce should be thick. When the lentils are done, serve.

In a medium sauce pan, heat the water.

When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place the chipotle, beer, chili powder, cumin, oregano, salt, pepper, and honey in a mini-chopper or blender. Process until smooth.

After the rice is cooked, place the oil in a wok or large skillet over high heat.

When the oil is hot, add the poblano and cook for about 3 minutes, stirring frequently.

Add the onion and cook for another 3 minutes, still stirring frequently.

Add the chicken and the red bell pepper and cook for about 8 to 10 minutes, or until the chicken is done. Stir frequently.

Add the rice and the sauce and cook for about 2 minutes. Stir until the sauce and other ingredients are well blended.

Turn off the heat and add the cheese. Toss well for about 30 seconds or until the cheese is melted, then serve.

Place a small stock pot or medium dutch oven in the oven and preheat to 400°F.

When the pan is hot, remove and place over high heat.

Add the chicken thighs and cook for about 3 minutes.

Turn frequently, and when the chicken thighs are lightly browned, add the black pepper and onions.

Cook for another 4 minutes. Toss frequently.

Add the lemon zest, lemon juice, salt, white wine, and vegetable stock.

Stir and cover.

Place the covered pot in the oven and cook for 15 minutes.

Remove from the oven, stir gently and return to the oven uncovered.

Braise uncovered for another 20 minutes.

Serve.

Place the pomegranate juice in a small saucepan over medium-high heat. Bring to a boil and then reduce heat and allow to simmer until reduced to about 1/4 cup. Remove from heat and set aside.

Place the oil in a separate, large skillet over medium-high heat. Add the garlic and sauté for one minute. Add the shallots (and pomegranate seeds, if used) and continue sautéing for an additional 2 minutes.

Add the chicken livers and sauté for 7-10 minutes, stirring frequently.

Add the salt, pepper, and lemon juice and toss for 30 seconds. Add the pomegranate juice, toss for another 30 seconds, and serve.