Ingredients:

1 kg chicken, cut into pieces

1 teaspoon salt

1 lemon, juiced

1 1/4 cups plain yogurt

1/2 onion, finely chopped

1 clove garlic, minced

1 teaspoon grated fresh ginger root

2 teaspoons garam masala

1/2 teaspoon chilli powder

1 teaspoon turmeric

1 teaspoon red sweet paprika

2 teaspoons finely chopped cilantro

1 lemon, cut into wedges

Method:

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, turmeric, paprika and chili powder. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).

Preheat an outdoor grill for medium high heat, and lightly oil grate.

Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Notes: This dish can also be baked in a hot oven (230 degrees C) for 25 to 30 minutes (or until done).

This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with some sweet dessert.

Ingredients:

1 kg chicken (the whole cut in pieces or only legs and wings pieces)

1 rash of bacon

¼ cup oil

2  big onions chopped

3 big carrots thinly sliced

2 red capsicums chopped

2 yellow capsicums chopped

4 cloves of garlic chopped

1 fresh tomato chopped

2 tbs tomato paste

2 tbs sweet ground paprika

Bunch of parsley

Salt and pepper to taste

½ l water or chicken stock

Method:

On a grill or in a pan fry bacon rash and chicken pieces until golden. Put aside.

In the cooking pot on heated oil stew onion, garlic, capsicums and carrots until soft.

Add meat, ground paprika, fresh tomato and fry for another couple of minutes.

Add tomato paste, salt, pepper and chopped parsley, mix well then add water or chicken stock that meat is well covered.

Bring to the boil and cook on medium heat for 15 minutes or until sauce thickens and meat is completely soft (easily detached from the bones).

Serve with some hearty bread, pasta, cooked polenta or mashed potatoes.

Note: Potatoes, mushrooms or some other seasonal vegetables can be added as well. By adding white vine into cooking stock or sour cream at the end the taste can be richer, but the sweetness of original recipe will be diminished.

Ingredients:

• 500 g Boneless, skinless chicken breasts

• 2 tbsp Tomato paste

• 2 tbsp Lemon juice

• 2 tsp Ground coriander

• 2 tsp Curry Powder

• 1/2 tsp sweet red Paprika

• 2 cups plain Yoghurt

• 4 Garlic Cloves (finely chopped)

• 1 inch Fresh Ginger (chopped)

• 2 tsp Ground cumin

• 3 tbsp Butter/Oil

Method:

•Mix all ingredients except chicken together in a bowl.

•Refrigerate it overnight.

•Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.

•Cover and refrigerate at least 4 hours.

•Preheat oven to 230 degrees C.

•Bring chicken to room temperature and skewer on metal or bamboo skewers (soaked in water for 30 minutes).

•Place on baking tray and bake in oven for 20 to 35 minutes.

•3 tbs of butter/oil can be drizzled over for the last 5 minutes of cooking.

Ingredients:

1. 6-8 chicken thighs and/or legs, skinned, bone in and washed

2. 250 mls thick (Greek style) yoghurt

3. 1 tbs ground red sweet paprika

4. pinch of chilli flakes

5. ¼ tsp of each powder: turmeric, cumin, coriander, ginger, black pepper

6. 1tsp curry powder

7. 1tsp garam masala powder

8. 3-4 tbs oil

9. 1/4 tsp of each type of seeds: cumin, coriander, carraway and poppy

10. 1-2 whole dry red birds-eye chillies

11.  2 big onions finely chopped

12. 1 tbs ginger-garlic paste

13.  1/2 tsp of each powder: coriander, turmeric, cumin, nutmeg, curry and garam masala powder

14.  400 g diced tomatoes (fresh or from can)

15.  salt to taste

16. chopped coriander leaves for garnish

Method:

1. Combine ingredients 2-7 into marinade mix. Poke Chicken thighs with fork. Marinate chicken for 20 mins-1 hr.

2.In a deep pan add oil and fry on low heat seeds and chillies (9-10) just to release aroma.

3. Add the onions and ginger-garlic paste and saute till soft and translucent.

4. Add all powders (13), combine well and fry for another minute to release fragrance.

5. Add the marinated chicken and cook on medium for 4-5 minutes until browned.

6. Add the tomatoes and let it cook for 3-4 minutes.

7. Add a cup of water for more gravy consistency, salt to taste. Simmer on low for 1 hr or until chicken pieces are soft (meat is coming of bones easily) and you get the desired curry consistency. Adjust salt.

8. Garnish with fresh coriander leaves.

Note: This recipe uses dry seeds and powders and is handy if you can’t buy fresh ingredients (except for coriander leaves).  It gives delicious spicy but not hot taste. Amount of spices can be adjusted to personal taste.

Ingredients:

(Serves 4)

* 1 tablespoon olive oil

* 4 chicken breast fillets, halved lengthwise

* Cracked black pepper

* 1 1/2 tablespoons olive oil, plus extra oil for sauce

* 2 tablespoons capers

* 1 teaspoon chili flakes

* 1 tablespoon finely grated lemon rind

* 2 cloves garlic, sliced

* 2 tablespoons lemon juice

* 1/2 cup chopped parsley

Method:

Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the pepper and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, capers, chili, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a rocket (arugula) salad.

Ingredients:

(Makes 32 brochettes.)

* 1 ripe mango , cut into chunks

* 1 ripe banana , cut into chunks

* 1/3 cup packed brown sugar

* 4 cloves garlic

* 1 tablespoon salt

* 2 teaspoons chili or ancho chili powder

* 1/2 teaspoon ground white pepper

* 1/2 cup fresh lime juice

* 1/2 cup tequila (white or dark)

* 2kg skinless boneless chicken breasts

* 2 limes , halved

* 2 tablespoons pink peppercorns , crushed

* 1/4 cup roasted pumpkin seeds , coarsely chopped

* Cilantro sprigs, for garnish

Method:

In a blender or food processor with knife blade attached, puree mango, banana, brown sugar, garlic, salt, chili powder and white pepper until smooth. Add lime juice and tequila and process until blended.

Cut chicken breasts crosswise on a slight diagonal into 2 cm-wide strips. Divide between 2 plastic refrigerator bags; add 1 cup marinade to each bag and seal. Turn bags to coat chicken evenly. Refrigerate 2 to 4 hours. While chicken marinates, cover and refrigerate remaining marinade.

In a small saucepan, bring reserved marinade to a boil; reduce heat and simmer 5 minutes, stirring occasionally. Strain through a fine sieve into a bowl.

Drain chicken in a colander. Thread onto presoaked bamboo skewers. Spray a grill pan with nonstick spray and heat until hot. Grill chicken skewers in batches, about 2 minutes per side, or until cooked through. Or broil skewers 4 minutes, turning once halfway through. Arrange on platters. Hit chicken with a squeeze of lime. Drizzle with cooked marinade; sprinkle with peppercorns and pumpkin seeds. Garnish with cilantro sprigs.

Note: These brochettes can be cooked a day in advance and refrigerated; bring to room temperature, then garnish and serve. The longer the chicken marinates, the better it tastes. Soak bamboo skewers at least one hour before grilling.

Ingredients:

• 1 Large head broccoli

• 500g  spaghetti

• 2 Cups chicken meat shredded

• Freshly ground black pepper

• 2 Garlic cloves, thinly sliced

• 1/2 tsp Red pepper flakes

• 1/4 Cup olive oil

• 1/2 tsp Kosher salt

Method:

• Cook spaghetti as per the label directions.

• Drain and reserve 1/2 cup cooking water.

• Cut and peel broccoli stalk and slice it thinly crosswise.

• Chop the remaining portion of the broccoli into small florets.

• Heat half of the olive oil in a skillet over medium heat.

• Add broccoli, garlic and half the salt.

• Simmer till the garlic turns light brown and the broccoli become tender.

• Add the shredded chicken, pasta, pasta water, remaining 1/4 tsp salt and a few grinds of pepper.

• Cook for about 3 minutes.

• Add red pepper flakes and toss to mix well.

• Sprinkle with the oil.

Ingredients:

3-4 chicken thighs

2 rashers bacon, cut into small pieces

6-8 shallots, peeled

4 large chestnut mushrooms, quartered

1 tbsp olive oil

1 tbsp butter

3 tbsp plain flour

300 ml red wine

150 ml chicken stock

1 tbsp brandy

1 tsp herbes de Provence

1 sachet bouquet garni

salt & pepper

Method:

Heat the oil with the butter in a large frying pan. Brown the chicken thighs on all sides and then put in the slow cooker. Make sure they are quite brown. Add the bacon and the shallots to the pan and brown lightly. Add the flour and cook, stirring frquently with a spatula for 1 minute. Remove from the heat and stir in the wine and chicken stock. Return to the heat and bring to the boil, stirring constantly, then pour over the chicken in the slow cooker. Add the mushrooms, brandy and seasonings. Put the slow cooker on high for 30 min and then low for 6 hours or medium for 4 hours. Serve with steamed broccoli and carrots and mashed potatoes.

Note: Traditionally made dish that is basically mature chicken braised in wine. In fact, Coq au Vin translates to “rooster in wine” and is a very basic dish that was prepared in most French farmer’s kitchens. Meat on the bone offers more flavor than boneless meat and holds up best in braises. A pinot noir or burgundy are tasty choices for this dish. You can serve in a bowl over mashed potatoes to soak up the sauce.

Ingredients:

• 4 Skinless, boneless chicken breast halves

• 1/4 tsp Salt

• 1/8 tsp Ground black pepper

• 6 Slices swiss cheese

• 4 Slices cooked ham

• 1/2 Cup seasoned bread crumbs

Method:

• Preheat oven to 200 degrees C.

• Coat a baking dish with nonstick cooking spray.

• Pound chicken breasts to 1cm thickness.

• Sprinkle each piece of chicken on both sides with salt and pepper.

• Place 1 cheese slice and 1 ham slice on top of each breast.

• Roll up each breast, and secure with a toothpick.

• Place in baking dish, and sprinkle chicken evenly with bread crumbs.

• Bake for 30 to 35 minutes, or until chicken is no longer pink.

• Remove from oven, and place 1/2 cheese slice on top of each breast.

• Return to oven for 3 to 5 minutes.

Ingredients:

• 4 Boneless chicken breasts, split in half flour

• 1 Medium onion, diced

• 125g mushrooms, sliced

• 1-1/2 tsp Garlic, minced

• 2 Cups tomatoes, diced

• 1 Bay leaf

• 1/2 tsp Rosemary

• 1/4 Cup white wine

• 1/4 Cup chicken broth

• 1/2 Cup sliced black olives

• Olive oil as needed

Method:

• Heat the 2 tbsp of olive oil in a saucepan.

• Add the onion, mushrooms, and garlic.

• Cook until just soft.

• Put tomatoes, bay leaf, rosemary, wine, olives, and broth.

• Simmer for 30 minutes.

• Heat some olive oil in a heavy skillet.

• Dredge the chicken in flour.

• Add chicken to skillet and cook until chicken is done.

• Place chicken in a large casserole dish.

• Cover with the sauce and bake uncovered at 350 degrees C for 25 minutes, or until it bubbles.