Ingredients:
3 Lbs. Chicken thighs or drumsticks
2 t. Cinnmon
1/2 t. Salt
1/4 t. Freshly ground pepper
2 T. Vegetable oil
1 Onion, chopped
1 Clove garlic, minced
3/4 C. Orange juice
3 T. Raisins
1/3 C. Slivered almonds
Procedure:
Season chicken with cinnman, cloves, salt and pepper
In a large frying pan, heat oil over medium-high heat. Add chicken, in
batches if necessary and cook, turning until browned, about 10 minutes.
Remove and set aside
Add onion to pan. Cook until soft, about 3 minutes. Add garlic and
cook for onr minute longer
Return chicken to pan. Add orange juice and raisins. Cover, reduce
heat and simmer 15 minutes until chicken is tender
Garnish with almonds
Notes:
The almonds can be toasted
Can also be garnished with sprigs of fresh parsley, orange. etc.
Serve on top of rice pilaf and with a side of
vegetables
Ingredients:
1/2 C. Almonds, slivered
2 1/2 C. Chicken, cooked
4 T. Butter
1/4 C. Flour
1/4 C. White raisin
1/2 C. Mushrooms, sliced
1 C. Evaported milk
1/2 C. Sherry
Salt
Fresh ground black pepper
Procedure:
Melt half the butter in a large skillet. Sauté mushrooms about
2 minutes
Add the rest of the butter, flour, salt and pepper to taste
Add raisins and sherry
Cook until sherry has been absorbed
Add milk and simmer for about 10 minutes
Serve topped with almonds over rice or toast
Notes:
The almonds can be toasted
Dark raisins can be used in place of the white
Can be garnished with sprigs of fresh herbs
Serve on top of rice pilaf and with a side of
vegetables
Jalapeño Grilled
Chicken:
Ingredients:
1 Chicken (broiler/fryer), quartered
1 T. Oil
1/4 C. Onion, chopped
1 Garlic clove, minced
1 C. Catsup (see recipe)
2 T. Vinegar
1 T. Brown sugar
1 T. Peppers, Jalapeño, minced
1/2 t. Salt
1/2 t. Dry mustard
Procedure:
Heat the oil up in a saucepan over medium heat
Add onion and garlic, then cook, stirring occasionally, for about 5
minutes or until the onion is tender
Add catsup, vinegar, brown sugar, jalapeño peppers, salt, and
mustard. Cook, stirring occasionally, until mixture is blended
Place the chicken, skin side up, on a prepared grill about 8 inches
from the heat. Grill, turning every 8 to 10 minutes, for about 40 minutes
Brush chicken with sauce, grill, turning and basting with sauce every
5 minutes, about 20 minutes more or until chicken is fork tender
Notes:
Can be garnished with chopped, or sprigs of fresh corainder
Serve on top of cooked rice and with a side of
vegetables
Ingredients:
4 Lbs. Chicken pieces, skinned
3 T. Lemon juice
3 Garlic cloves, minced
1 1/2 t. Soy sauce
1/2 t. Fine herbs
1 1/2 t. Turmeric
1/4 t. Fresh ground black pepper
3/4 t. Ground ginger
3 C. Plain yogurt
1/2 t. Cinnamon
2 Onions, diced
1/2 t. Ground cloves
Procedure:
Rub the chicken with garlic, fine herbs and pepper
Combine the remaining ingredients in large bowl. Add chicken, turning
to coat well. Cover and marinate in refrigerator 24 hours turning
occasionally
Remove chicken from marinade and place insingle layer in a large
roasting pan. Tent with foil and bake in a preheated 350°F oven for 30
minutes. Remove foil, turn pieces and bake about 30 minutes longer or
until lightly browned, basting occasionally with marinade
Serve immediately
Notes:
Can be garnished with sprigs of fresh herbs, lemon, etc.
Serve on top of rice pilaf and with a side of
vegetables
Ingredients:
4 Chicken cutlets
3 T. Mayonnaise
3 T. Dijon mustard
1 t. Garlic, minced
1/2 t. Ground sage
1/2 t. Hot pepper sauce
1/4 C. Dried bread crumbs
1/4 t. Salt
Procedure:
Place oven rack in upper third of oven. Heat oven to 450°F. Line
baking sheet with aluminum foil. Lightly coat foil with nonstick cooking
spray
Place chicken pieces on the foil
Stir together the mayonnaise, mustard, garlic, sage and pepper sauce
in a small bowl until well blended. Brush evenly over top of chicken
cutlets
Mix together the crumbs and salt in a small bowl. Sprinkle half of the
crumbs evenly on top of the chicken cutlets. Turn chicken over; repeat
brushing with mayonnaise mixture and sprinkling with the remaining crumbs
Bake in the upper third of the preheated 450°F oven for 15 minutes
or until chicken is no longer pink in center and crumbs are golden
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs of fresh parsley