Poultry

Poultry

"Dinner with Maral"
Chicken Tikka Masala

4 Boneless Skinless Chicken Breasts, Cooked & cut into bite size pieces.
5 Garlic Cloves, Minced
2 tsp. Ginger Powder
2 tsp. Garam Masala
2 tsp. Ground Coriander
2 tsp. Cumin
1 TBSP Sea Salt
4 TBSP Butter
1 Yellow Onion, Diced
1 1/2 TBSP Red Chili Paste ( a little more if you like it spicy)
1 extra small Can Tomato Paste
1 28oz. Can Crushed Tomatoes
1/4 Cup Water
1/3 Cup Chopped Cilantro
2 Cups Original Unsweetened Almond Milk
In a small bowl, mix the Garlic, Ginger Powder, Salt, Ground Coriander, Garam Masala and Cumin. Set aside.
In a large pot, melt the butter on medium heat. Add Onion and sauté. Once the onion is translucent, Add the Tomato Paste, Chili Paste and spice mixture. Cook for 5 minutes. 
Pour in the Crushed Tomatoes and Water. Bring to a boil, reduce heat and simmer until sauce thickens, about 10 minutes. Stir Occasionally.
Add the Almond Milk. Cover and let simmer for 30 Minutes.
Toss Chicken in the sauce, Plate and Garnish with Cilantro.
Serve with Naan Bread and Basmati Rice.

Chicken Marsala Mia

Serves: 6

3 Boneless Skinless Chicken Breasts, Butterflied

2 Cups Fresh Mushrooms

1/2 Bottle Marsala Wine

6 Asparagus Spears

1/4 Cup Cream

1 1/2 Cups Beef Broth

3 TBSP Flour

Angel Hair Pasta

6 Slices of Mozzarella Cheese

1 Clove Garlic, Minced

1/4 Cup Onion, Minced

Extra Virgin Olive Oil

In a Medium Skillet, add 1 TBSP Olive Oil and cook the Chicken thoroughly.

In a Large Skillet, Heat 2 TBSP Olive Oil. Saute the Garlic and Onions. In a Small Skillet, Saute the Mushrooms. Once Browned, Drain the excess water and add them to the Large Skillet. Stir in the flour and whisk until thickened. Add the Wine, and reduce by 1/2. Add the Beef Broth and cream, Simmer for 5 minutes. Stir Occasionally. Add the cooked chicken to the sauce and simmer for another 5-10 minutes. 

Steam the asparagus for 4 minutes. 

Boil water for the pasta and start cooking according to directions on the pasta box.

In a baking dish Spray with cooking Spray and place the chicken evenly on on the bottom. Top each Piece with 1-2 TBSP of the Marsala Sauce, 1 spear of Asparagus and 1 slice of Mozzarella cheese. 

Place in the oven under the broiler set on high for about 5 minutes, or until the cheese is bubbly.

Serve with the pasta on the side. 

Chicken Marsala & Pasta with Mushrooms

This is a great "show off" dish for dinner parties.

2 Chicken Breasts

2 Cups Mushrooms Sliced

1/4 bottle Marsala Wine

1 1/4 Cups Chicken Broth

1 TBSP Garlic Minced

Flour

Salt

Pepper

Pasta

2 TBSP Butter

Olive Oil

Pound Chicken so it is thin. Heat Olive oil in a skillet. Mix Salt, Pepper and Flour in a Medium Bowl. Dredge Chicken in Flour mixture and place onto hot oiled pan. Cook 3 minutes on each side so that they are golden brown. Place onto a paper towel to the side.

Cook pasta in a pot of boiling Salt water According to Directions on the package.

Melt Butter in the used skillet. Add Garlic and Mushrooms. Saute'. Once The Mushrooms are soft Hit the pan with the Marsala Wine. Simmer and let it become thick. Add 1 or 2 TBSP of Flour and the Chicken Broth. Once the Sauce is thick and bubbling, add the chicken and let it sit until cooked through.

Plate the chicken and pour the remaining sauce over the pasta.

Sesame Chicken

A family recipe

Serves 2

2 Skinless Boneless Chicken Breasts

1/2 Cup Soy Sauce

4 TBSP. Melted Butter

1/4 Cup Sesame Seeds

2 Sleeves of Ritz Crackers crushed

1/4 tsp. Ground Ginger

Preheat oven to 450 degrees Fahrenheit 

In a medium bowl, combine soy sauce, ground ginger and melted butter. In another medium bowl, combine crushed Ritz crackers & sesame seeds. Cut the raw chicken into strips or bite size pieces. Soak the pieces in the soy sauce mixture and then coat them with the ritz cracker mixture. place onto a foil covered cookie sheet 1/2 inch apart. Bake for 15-20 minutes. The breading should be golden brown. Always check to make sure the chicken is cooked through. 

I like to serve this with Rice. SoyVay Sesame sauce is delicious over the entire dish. You could also just use more soy sauce. Or I like to dip the chicken in a spicy mustard sauce that I make from, 2 parts Dijon Mustard, 1 part Horseradish. 

Coq Au Vin

1 Cup Mushrooms, Sliced

4 Chicken Thighs

4 Chicken Drumsticks

5 Slices Bacon

1/2 Bottle Red Wine, (Cabernet, Pinot Noir or Merlot)

1 Cup Chicken Stock

1 Small Onion, Sliced 

4 Carrots, Sliced

2 Cloves Garlic, Minced

1 Package Button Mushrooms, Cleaned & Quartered

1 Cup Pearl Onions

Salt & Pepper to Taste

2 TBSP Butter

2 TBSP Flour

5 Fresh Thyme Sprigs
In a Dutch Oven, Cook the Bacon. Once cooked, save the grease and dice it all. Cook the chicken in the grease. About 8 minutes on each side, should be golden brown. Once cooked through, Remove from the pot and place to the side. Add the carrots, sliced onions and garlic. Sauté till soft. Add the Chicken Stock and Red Wine. Bring to a boil and add the Cooked Chicken, Thyme and Bacon. Bring to a Simmer and place in a 250 degree Fahrenheit oven. Cook for 30-40 minutes. 

In a Skillet, Saute the Mushrooms in 2 TBSP Butter. Once cooked, add to the pot along with the Pearl Onions. Add the 2 TBSP flour to the remaining butter and make a roux. Whisk the roux into the pot.

Remove the pot from the Oven and Serve over Fresh Mashed Potatoes. 

inspired by Lindsay Green

Chicken Chimichangas 

Serves: 4

4 Large Flour Tortillas

2 Chicken Breasts, Cooked & Shredded

1/2 Can Red Enchilada Sauce

2 Cups Colby Jack Cheese, Shredded

1 Tomato, Diced

Sour Cream or Melted Queso

Pickled Jalapeños

1 Lt. Canola Oil

In a Large Skillet, fill with oil and heat.

Fill each Flour Tortilla with 1/4 Cup Shredded Chicken. 2 TBSP Enchilada Sauce, 1/2 Cup Colby Jack Cheese and Roll into a Burrito. To insure the Chimichanga doesn't fall apart during frying, secure with a toothpick. Once the oil is hot (the bottom of a wooden spoon will cause bubbles when pressed against the bottom of the skillet.) Place the Chimichangas in carefully. Fry about 30 seconds on each side. They should be golden brown. Allow to cool on a paper towel and Remove the toothpick. Garnish with Sour Cream (or melted Queso) Tomato & Jalapeno. You can also top with Black Olives, Onions or Green Onions. What ever you prefer.