Stuffed Chicken Pestle Recipe

Ingrédients :

– 2 pilons de poulet
– Les abats d’1 poulet
– 2 fromages la vache qui rit
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de persil haché
– Sel, poivre

Préparation :

– Mettre dans une cocotte l’huile d’olive, sel, poivre, ajouter les abats de poulet et fermer la cocotte, laisser cuire sur feu très doux, compter 15 minutes de cuisson à partir de la rotation de la soupape, retirer du feu, laisser s’échapper la vapeur puis ouvrir la cocotte.
– Couper les abats de poulet en petits carrés.
– Couper les fromages en carrés
– Mélanger dans un bol les carrés d’abats de poulet, les carrés de fromage, persil, poivre.
– Séparer la chair de les os de pilons et farcir-les avec ce mélange,  brider l’ouverture avec le fil de cuisine.
– Placer chaque pilon de poulet sur un rectangle de papier d’aluminium fort légèrement huilé, fermer le papillote, les placer dans un plat à four et mouiller le plat avec l’eau, laisser cuire dans un four moyennement chaud jusqu’à ce que les pilons soient tendres, retirer les papiers d’aluminium et enduire les pilons avec le beurre et remettre au four et laisser-les dorer.
– Servir aussitôt.

Source: www.femmezoom.com

Grilled Chicken and Corn Salad Recipe

Ingredients:

– 400g chicken breast
– 350g of corn
– 10 cherry tomatoes
– 1 small onion
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper

Marinade
– 1 teaspoon curry paste
– 1 teaspoon of white vinegar
– 1 teaspoon of mustard
– 1 tablespoon soy sauce
– Salt pepper

Preparation:

– Cut the chicken breasts into fine fillets.
– Prepare the marinade: in a bowl mix the curry paste, vinegar, mustard, soy sauce, salt and pepper, add the chicken fillets and coat them with this marinade, let them marinate for 1 hour.
– Place chicken fillets on barbecue grill and grill on each side, turning occasionally until well cooked.
– Cut the grilled chicken fillets into strips.
– Drain the corn.
– Peel the onion and cut into small cubes.
– Wash the cherry tomatoes and cut them in half.
– In a bowl mix the olive oil, lemon juice, salt and pepper.
– Mix corn, onion, cherry tomatoes in a bowl, add sauce dressing, mix well.
– Put the corn preparation in the center of the serving dish and surround with chicken strips, sprinkle with chopped parsley.
– Serve immediately.

Mediterranean dish with chicken and shrimp

Ingredients
3 c. a extra virgin olive soup
4 to 5 best chicken thighs with skin.
1 medium onion, finely chopped
6 medium garlic cloves, finely chopped
2 cans of peeled and chopped tomatoes
1 C. dried oregano
1 C. dried basil
1½ tbsp salt
½ lemon confit, finely sliced
½ cup pitted black olives
100 gr raw, shelled and deveined prawns
20 gr of feta cheese (you can not put it on, or put more than 20 gr)
fresh parsley for garnish
6-8 small fresh basil leaves, to garnish

Steps
Season chicken with salt and freshly ground black pepper.
In a large ovenproof skillet afterwards, put the olive oil to heat.
Add the chicken and cook for 10 to 15 minutes, watching or until golden.
(the chicken will not be fully cooked at this time, but will be finished later in the oven.)
remove the chicken pieces on a plate, cover and refrigerate for later.
In the same skillet, add the chopped onions and cook until tender and translucent, about 6-8 minutes. Add the garlic and cook for one minute.
Add the tomatoes, dried oregano, dried basil and salt, and cook for 30 minutes until the sauce is thick and fragrant.
Heat the oven to 200 degrees C.
Place the pieces of chicken, shrimp and lemon pieces in the sauce.
add pieces of feta cheese and place between shrimp and chicken.
sprinkle the olives on top and put in the oven for 15 to 20 minutes or until the sauce bubbles and the chicken is cooked through.
garnish with parsley and chopped basil leaves. Serve this hot sauce

Recipe for Chicken with Eggs

Ingrédients :

– 1 chou-fleur de 1kg
– 5 oeufs
– 1 pincée de safran
– 1/2 cuillerée à café de poivre
– 1/2 cuillerée à café de gingembre
– 1/4 cuillerée à café de cumin
– 1 pincée de piment fort
– 100g de mozzarella râpé
– Sel

Préparation

1- Retirer les feuilles vertes de chou-fleur et tailler-le en bouquet, les laver délicatement.
2- Mettre les bouquets de chou-fleur dans une cocotte d’eau, ajouter le gingembre, le safran, le poivre et le sel et laisser cuire à couvert jusqu’à ce qu’ils soient tendres et fermes, égoutter-les dans une passoire.
3- Battre les oeufs dans un bol, assaisonner du cumin, piment fort et du sel, bien mélanger.
4- Disposer les bouquets de chou-fleur égouttés dans un plat à gratin.
5- Verser les oeufs sur le chou-fleur et parsemer avec le fromage râpé.
6- Faire cuire dans un four préchauffé à 200°C jusqu’à ce que la surface du gratin soit bien dorée.
7- Servir aussitôt.

Chicken Curry Marinated Pestle, Small Vegetables

Ingredients

/ for 4 people

24 chicken wings 3 tablespoons curry

15 cl of olive oil

30 cl chicken broth

300 g of carrots

300 g courgettes

2 cloves garlic fine salt pepper

PREPARATION

1 Prepare all the necessary ingredients for the recipe. Cut the tip of the chicken wings, sauté them in a saucepan with olive oil. Add a little curry, moisten with the chicken broth, add the garlic and cook for 20 minutes. 2 Cut and chop the chicken wings. Keep the falls and add them to the little juice that is cooking. 3 Marinate the chicken drumsticks in olive oil and curry for 15 minutes. 4 Cut the carrots and zucchini into cubes, taking care not to mix them because the cooking time is not the same. 5 Sauté the chicken drumsticks in a hot skillet with olive oil. Grab them on all sides and discard them on a plate to finish baking for 20 minutes. It is advisable to deglaze the pan with a little broth, the final juice will be better.

Chicken Nems Recipe

Ingredients :

– Rice cakes
– 2 chicken breasts
– 2 carrots
– Some salad leaves
– 12 black mushrooms
– 2 tablespoons soy sauce
– Sugar
– Salt pepper

Preparation :

– Soak black mushrooms in hot water until they are swollen, cut into small pieces.
– Peel carrots and cut into julienne.
– Place the carrot julienne on a plate and sprinkle with sugar and salt and let stand for 15 minutes then dip them in hot vinegar water, dry them on a clean cloth.
– Cut the chicken pieces into pieces, put them on a plate and pour over the soy sauce, mix well and marinate for 15 minutes, drain and mix.
– Cut the salad leaves into strips.
– Immerse each leaf of rice in the warm sweet water so that it is softened, then place it on a cloth to absorb the excess water.
– Put the salad, a teaspoon of chicken, the carrot, the pieces of mushrooms on the top of the cake, salt and pepper, cover the stuffing with the cake. Fold the sides and finally, roll tightly, continue the same operation with the other patties and stuffing.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve immediately.

Chicken Kefta Skewers

Ingredients:

– 3 chicken breasts
– 1 potato
– 1 chopped onion
– 3 tablespoons chopped parsley
– 1 garlic clove
– 2 tablespoons olive oil
– Juice of 1 lemon
– Salt, pepper, cumin, sweet and strong pepper

Preparation 

– Cut the chicken pieces into pieces.
– Place chicken pieces, garlic, parsley, lemon juice and mix in a blender.
– In a bowl, mix chicken mixture, chopped onion, olive oil, season with salt, pepper, cumin, sweet and strong pepper. Work the mixture by hand until a paste is obtained.
– Form with this mixture of pellets.
– Peel the potato and cut it into large cubes and fry in a hot oil bath.
– On skewers, place the chicken balls in the potato cubes.
– Heat the olive oil in a frying pan and fry the chicken skewers on all sides, drain on absorbent paper.
– Serve immediately.

 

Recipe Chicken Paste Squares

Ingredients:

Dough
– 375g of flour
– 1 tablespoon of butter
– 1 egg
– 1 tablespoon yeast pastry
– 1 tablespoon of baker’s yeast
– 1 tablespoon caster sugar
– 2 tablespoons milk powder
– Salt

The joke
– 1 chicken breast cut into chunks
– 1 onion, thinly sliced
– 1 glass of milk
– 1 tablespoon cornflour
– 1 tablespoon chopped parsley
– 2 tablespoons grated cheese
– Salt pepper

Preparation :

– Place the flour in a bowl, dig a well in the center, add the butter, powdered milk, sugar, pastry yeast and baker’s yeast, egg, salt and gradually incorporate the warm water and knead the dough for 15 minutes until the dough comes off the edges, forming it into a ball. Place in the salad bowl, cover with a cloth and leave to stand for 15 minutes.
– Lower the dough with a roller on a rectangular floured worktop. Coat the entire dough surface with 100g of butter, bend the dough into an envelope and refrigerate for 1 hour.
– Prepare the stuffing, heat 2 tablespoons of olive oil in a frying pan and sauté the chopped onion until it is translucent, add the chicken pieces and mix well until let the chicken be cooked, season with salt and pepper, add the milk, the cornstarch diluted in a little water, mix well. Out of the heat, add grated cheese and chopped parsley, mix well.
– Spread out the dough in rectangles and cut into squares, place them on a sheet of oven, coat paper, coat them with a beaten egg, then garnish with the stuffing
– Cook in medium oven until golden brown, sprinkle with grated cheese.
– Serve immediately.

femmezoom

Chicken breast with olives and carrots

Ingrédients :
4 cuisses de poulet
6 carottes
2 oignons
1 ail
50 gr d’olive denoyautés
2 c à c gingembre moulu
2 c à c piment doux
2 c à c de raz el hanout
colorant safrané

Préparation:

Dans un premier temps, faisons risoler les cuisses de poulet dans de l’huile d’olive. Une fois qu’elles commencent à prendre de la couleur, ajoutons les oignons, l’ail et les épices. Puis assaisonnons.

Laissons cuire 5 petites minutes puis ajoutons les carottes préalablement coupés et les olives. Couvrons d’eau et laissons mijoter 30 minutes.

Chicken Vermicelli Recipe

Ingredients:

– 1 chicken (for me 3 drumsticks and 3 pieces of white)
– 1 finely chopped onion
– 2 cloves garlic
– Cinnamon
– Ginger powder
– Curcuma
– Parprika
– 1 / box of coriande
– 1 pot Knor flavor chicken
– 1 small box of chickpeas
– 400 g of fine vermicelli
– Olive oil
– 700 to 800 ml of water
– A nice handful of roasted pine nuts
– Salt

Preparation:

Heat the oil in a pot. Add the onion and sweat for at least 8 minutes.
Then add the chicken cut into pieces, the garlic, the salt, the pepper (for me Espelette pepper), the turmeric; ginger, cinnamon and paprika. Let cook for a few minutes so that the flavors develop.
Then add water, chicken broth, chickpeas and coriander.
Cook on low heat until chicken is tender.
Remove the chicken and brown all sides in a frying pan with a little oil.
While the chicken cooks prepare and cook your vermicelli.
In the top of a couscoussier (colander) put your vermicelli that you will have well mixed with 6 c soup of neutral oil. Salt and place on the couscoussier in which you put water to heat.
Steam the pasta by ‘turning’ them 3 times as you do with couscous semolina.
Whenever you turn your pasta, water them generously with water (1/2 glass) with your hands and stir them with a fork so that they come off perfectly.

When serving, put the vermicelli, then add the chicken, chickpeas and pine nuts.
Moderately sprinkle cooking juice.

 

Baked Chicken Recipe

Ingredients:

  • 1 chicken cut
  • 100g butter
  • ½ glass of breadcrumbs
  • 1 tea glass of lemon juice
  • 1 pot of small swiss
  • 3 cloves of garlic
  • Salt
  • Black pepper
  • Turmeric

Preparation:

  1. Wash and rub chicken with salt.
  2. In a bowl, combine the lemon juice with crushed garlic cloves, oil, salt, turmeric and pepper.
  3. Pour this mixture over the chicken pieces and marinate for 30 minutes.
  4. Drain them and then put them through the breadcrumbs.
  5. Butter a baking pan and arrange the chicken pieces.
  6. Bake the breaded chicken in the oven for 35 minutes.

Chicken Tajine and Chicken Meatballs

Ingredients :

  • 4 Chicken legs
  • 1 jar of chickpea (glass) already soaked or the day before cover with water dry
  • chickpeas
  • A few spoons of oil
  • 1 onion and 2 garlic cloves
  • Parsley and cilantro
  • ½ Cuil. A coffee of Ginger
  • 1 large pinch of cinnamon
  • ½ teaspoon of turmeric
  • 1 large pinch of pepper
  • some water
  • For ground meat:
  • 300 grs of ground meat
  • 1 small onion
  • 1 egg
  • Parsley + coriander
  • 1 tablespoon breadcrumbs (mixed bread)
  • Salt and peppe

Instructions

  1. Pour oil into a casserole or make everything, sauté chicken, onion and chopped garlic.
  2. Add chopped parsley and coriander as well as spices.
  3. Turn the chicken over when the chicken is lightly colored.
  4. Cover with water and add the chickpeas, close the casserole for cooking the chicken.
  5. Prepare the stuffing for the ground meatballs by adding onion and chopped garlic, salt and pepper, parsley and coriander and egg and breadcrumbs.
  6. Thoroughly mix the stuffing and make balls the size of a nut and plunge them into the sauce.
  7. Continue cooking for about 20 minutes.

Recipe Chicken Fillets with Wild Rice and Caramel Cream

Ingredients:

– 2 chicken fillets
– 1 onion, sliced
– 100g of wild rice
– 3 tablespoons caramel cream
– 2 tablespoons soy sauce
– 1 piece of grated ginger
– 1/2 knoor
– The oil
– 1 clove garlic, chopped
– Salt

Preparation :

– Prepare the marinade by mixing 2 tablespoons caramel, soy sauce, grated ginger, minced garlic and salt in a salad bowl. Add the chicken fillets to the marinade, mix well and let steep for 2 hours.
– Grill the barbecue chicken fillets on both sides, turning occasionally.
– Rinse the wild rice and then cook it in a saucepan of boiling water with Knoor, salt and 1 teaspoon of oil for 40 minutes, the grains must be split, drain them in a strainer.
– Heat 1 tablespoon of oil in a non-stick skillet and sauté the onion slices until they are translucent, salt and add the remaining caramel and brown.
– Mix the cooked wild rice with the golden onion.
– Cut each grilled chicken filet into slices.
– Serve the chicken slices with the wild rice.

Chicken Vegetable Stew

Ingredients:

  • 4 pieces of chicken (for me 2 whole thighs, 2 drumsticks and 2 thighs)
  • 1 ccafé cumin powder
  • 1 csoupe olive oil
  • 1 onion
  • 1 can of 400g of tomato
  • 1 or 2 ccafé of harissa
  • 1 csoupe honey liquid
  • 2 zucchini (replaced for me by 1/2 green courgette, 1/2 yellow zucchini, 1/2 red pepper, 1 handful of peas and 8 green asparagus)
  • 1 box 400g chick peas
  • 1 poultry broth cube (optional)
  • QS salt, pepper, parsley leaves and chopped coriander, plus 1 or 2 minced mint leaves, not more.
  • Heat the oil in a non-stick frying pan with a lid. Put the chicken to brown on all sides.
  • Season with salt and pepper.

Preparation:

Meanwhile, peel and chop the onion into thin strips. Wash the pepper, remove the stalk, seed, remove the white parts and cut into cubes.

When the chicken is almost golden, add the onions, pepper and cumin,

Mix well and let it scorch, stirring regularly to keep from burning.

Meanwhile, prepare all the remaining vegetables: cut the green zucchini into 1 cm slices, the yellow zucchini into 1.5 cm slices (it is longer to cook than the green), break the tail of the asparagus and cut the Stems in sections about 1cm long, keeping the heads whole.

When the onions are browned (but not burned!), Add the tomato dish, then fill it half full with water and pour into the frying pan. Also add the harissa and honey, mix thoroughly then add all the vegetables.

Add rinsed and drained chickpeas

Taste and add a cube of chicken broth (partly or wholly) if it is not salty enough, or simply salt.

Bring to a boil, cover and reduce heat to simmer for about 15 minutes.

Meanwhile, chop parsley, mint and cilantro. Very little mint, otherwise it would take power over the flavors of the dish!

When cooked, add 3/4 of the herbs to the dish, reserving just enough to decorate the plates.

Mix.

Divide into plates and sprinkle reserved herbs.

Fried chicken with blue cheese sauce

INGREDIENTS

For the blue sauce:

85 ml (⅓ cup) of cream 15%
Approximately 60 g of Danish blue cheese
2 green onions, chiselled
For chicken:
6-8 chicken drumsticks
250 ml (1 cup) flour
1 pinch of sugar
Salt and pepper, to taste
2 eggs
1 cup Italian breadcrumbs
1 cup of panko

Preparation :

In a small cauldron over medium heat, remove the cream and blue cheese
Whisk warmly, until blue cheese is completely melted
Place the green onions in the bottom of a small bowl (or a ramekin) and pour the sauce over
For chicken:
In a small bowl, place flour, salt, sugar and pepper and mix
In a second small bowl, beat the eggs
In a third small bowl, place Italian breadcrumbs and panko breadcrumbs and mix
Pass each chicken pestle into the flour bowl, then into the egg bowl, then into the breadcrumbs bowl by tapping the pestles between each ingredient (to remove excess flour, egg or breadcrumbs)
Repeat last operation a second time for even more crispy frying
Immerse battered chicken drumsticks in fryer preheated to 350 ° F and cook for about 12 minutes (or until chicken is golden brown)
Serve immediately, accompanied by the blue sauce

Kedjenou Chicken Recipe

Ingrédients:

1 poulet
1 grosse aubergine africaine
3 grosses tomates
1 gros oignon
sel
poivre
piment
thym
laurier
gingembre
1 gousse d’ail
un cube bouillon

Préparations:

Nettoyez et découpez le poulet. Coupez les tomates et l’oignon en rondelles, l’aubergine en morceaux. Hachez l’ail. Mettez-le tout dans un pot rond en terre cuite ou à défaut dans une cocotte. Salez, poivrez, et pimentez à votre goût. On peut ajouter aussi du thym, du laurier, du gingembre. Bien mélanger le tout. Ajouter un peu d’eau. Fermer le pot avec de larges feuilles de bananes ficelées (à défaut, du papier aluminium) autour du col. Faire cuire à feu doux pendant 25 mn, en remuant toutes les 5 mn sans ouvrir.

Servir avec de l’attiéké, du riz ou de l’igname bouilli.

Chicken Vermicelli Recipe

Ingredients:

– 1 chicken (for me 3 drumsticks and 3 pieces of white)
– 1 finely chopped onion
– 2 cloves garlic
– Cinnamon
– Ginger powder
– Curcuma
– Parprika
– 1 / box of coriande
– 1 pot Knor flavor chicken
– 1 small box of chickpeas
– 400 g of fine vermicelli
– Olive oil
– 700 to 800 ml of water
– A nice handful of roasted pine nuts
– Salt

Preparation:

Heat the oil in a pot. Add the onion and sweat for at least 8 minutes.
Then add the chicken cut into pieces, the garlic, the salt, the pepper (for me Espelette pepper), the turmeric; Ginger, cinnamon and paprika. Let cook for a few minutes so that the flavors develop.
Then add water, chicken broth, chickpeas and coriander.
Let cook on low heat until the chicken is tender.
Remove the chicken and brown on all sides in a frying pan with a little oil.
While the chicken cooks prepare and cook your vermicelli.
In the top of a couscoussier (strainer) put your vermicelli that you will have mixed well with 6 tablespoons of neutral oil. Salt and place on the couscoussier in which you will have put water to heat.
Steam the pasta by ‘turning’ them 3 times as is done with couscous semolina.
Whenever you « turn » your pasta, water them generously with water (1/2 glass) with your hands and stir them with a fork so that they come off perfectly.

When serving, put the vermicelli, then add the chicken, chickpeas and pine nuts.
Moderately sprinkle cooking juice.

Chicken Nems Recipe

Ingredients

– 1 rice cake per nems (the small ones)
– 2 cutlets of chopped chicken breast
– 2 small grated carrots
– 2 small onions
– 100 gr of transparent vermicelli
– 100 g of soy sprouts (I put the canned ones)
– Dehydrated black mushrooms (not put)
– Pepper
– Chilli powder (optional)
– Chinese salt, sodium glutamate (which you will find in Asian grocery stores)
– a little turmeric
– 1 egg
– Mint fresh chiselled

Preparation

In an oiled wok style pan, sauté the finely chopped onion with chopped chicken, chopped rehydrated mushrooms, shredded carrots. Add the Chinese salt, pepper and me a little chili powder and turmeric.
Transfer to a salad bowl, and add the rehydrated vermicelli cut into small pieces of about 1 cm (in hot water like mushrooms and drain), the soy sprouts, fresh mint chiselled. Break the egg on the stuffing and mix thoroughly.
Soak the rice leaf in warm water for a few minutes, turning it over so it is completely moistened.
Place the rice leaf on a dry cloth to absorb excess water and place it on the countertop.
Place a tablespoon of stuffing on the bottom of the rice leaf, close enough to the edge as to process a bourek or cigar. Close the rice leaf on the stuffing.
Then fold the sides of the leaf over the stuffing then roll the leaf on itself to obtain a well-closed roll. Space the resulting nems so they do not stick together.
Cook the nems in a hot frying oil and brown on all sides. Place them on paper towel before enjoying them hot with a nuoc sauce
Enjoy your meal !

Chicken Tajine with Olives & Lemon

Ingredients:

– 1 chicken
– 4 or 5 onions
– 3 cloves of garlic
– 1 cc of saffron
‘1 candied lemon
– Pitted green olives
– 5 cs of olive oil
– A mixture of chopped parsley and coriander
– Salt, pepper, ras el hanout, pepper, ground ginger

Preparation:

1. I prepare my marinade in the following way: In a bowl put the olive oil or neutral, add the mixture garlic, parsley and coriander + spices. Mix everything and coat your chicken with the latter. You can cook it in an all done, casserole, or tajine. OR put it in the oven or in a rotisserie.
2. Cut the onions into strips that you will add to your dish with the chicken. Add water about 2 glasses (for my part the cooking has been done in the oven) but on a low fire, it is also possible.
3. The chicken should not be dry, for that it is enough to water it regularly (I put a little honey for the color but it is really only optional) since here the goal is still That tajine is salty and unsweetened).
4. For the lemon confit, half I incorporated it into my tajine and the other I used it to water my chicken during cooking. Do not forget pitted green olives or violets that are TOP for this tagine.

Recipe for Chicken Breasts

Ingredients:

  • 4 chicken drumsticks
  • 2 cloves of finely grated garlic
  • 4 tablespoons olive oil
  • 1 c-to-c of paprika
  • 1 c-to-c of cumin
  • salt
  • Pepper
  • 2 c-a-s of mustard
  • Juice of 1/2 lemon
  • Thyme
  • Pinch of cayenne (red pepper from Morocco)
  • 1/2 c-a-c of Ginger

Preparation:

Clean your pestles and rinse them, Mix all the marinade ingredients,

Massage the chicken drumsticks of this marinade and put in the fresh at least 4h (best when you let them marinate)

Preheat the oven to 180 °, place the drumsticks in a lightly buttered dish and bake for 45 to 1h

Sprinkle the pestles with the sauce from time to time.

Source: www.cuisinedecheznous.net