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Grilled chicken Kebab Recipes

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Chargrilled chicken kebabs delicious and fun. These tasty kebabs are perfect on the barbecue, but work really well on a grill, too Ingredients 2 cloves of garlic 3 cm piece of fresh ginger 140 g natural   yoghurt 60 ml passata olive oil 1 teaspoon garam masala ½ teaspoon smoked paprika ½ teaspoon ground turmeric 4 free-range skinless chicken breasts sea salt freshly ground black pepper 1 large red pepper DIRECTIONS 1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning. 2. On a chopping board, peel the garlic and ginger, then grate on the fine side of a box grater and place into a large mixing bowl. 3. Add the   yoghurt, passata, 1 tablespoon olive oil and the spices and mix well. 4. Slice the chicken into small bite-sized chunks and add to the bowl. 5. Wash your hands, the board and the knife, then stir well and season with a tiny pinch of salt. 6. Cover the bowl with clingfilm and place in
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Chicken Tortilla Soup

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Recipe by: Taseia Armstrong Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips. Ingredients 6 servings 257cals 2 1/2 teaspoons vegetable oil  6 (6   inch) corn tortillas, cut into 1/2 inch strips  3 cups chicken broth  1/2 teaspoon ground cumin  1/2 teaspoon chili powder  1/2 teaspoon dried oregano  1 (15   ounce) can black beans, rinsed and drained  1 (15   ounce) can whole kernel corn, drained  2 skinless, boneless chicken breast halves, cut into   bite size   pieces  1/2 cup salsa  1/2 cup chopped fresh cilantro Directions Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn,
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American Chicken

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"I have been making this dish since I was in my early teen years. Instead of using regular bread crumbs,  I use a packaged cornbread stuffing to make a more crispy/crunchy coating.  The Parmesan cheese may be increased or decreased depending on your personal taste.   Try switching out the American cheese. I have made this with Swiss cheese and served sauteed mushrooms and onions to put over the top.   I usually serve with steamed broccoli and roasted potatoes."   PREP   25 mins COOK   20 mins READY IN 45 mins   Ingredients  8 slices thick-cut bacon  1/4 cup all-purpose flour, or more if needed  1/2 teaspoon salt  1/2 teaspoon ground black pepper  2 eggs  1 tablespoon water  4 boneless, skinless chicken breasts  1 (6   ounce) package   corn bread   stuffing mix  1/2 cup grated Parmesan cheese  2 tablespoons canola oil  4 slices American cheese   Directions Preheat oven to 350 degrees F (175 degrees C). Place a baking rack over a roasting
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Best Pasta-Chicken-Broccoli Bake

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Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal Yield: Makes 6 to 8 servings Total time: 1 Hour, 15 Minutes ingredients 1/2 cup butter 1/2 cup chopped sweet onion 1/2 cup chopped red bell pepper 2 garlic cloves, minced  1/4 cup all-purpose flour  3 cups chicken broth 1 1/2 cups half-and-half 1/2 cup dry white wine  1 cup (4 oz.) freshly shredded Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1 (20-oz.) package refrigerated cheese-and-spinach tortellini 4 cups chopped fresh broccoli  4 cups chopped cooked chicken  1/2 cup grated Parmesan cheese 15 round buttery crackers, crushed  1/2 cup chopped pecans 3 tablespoons butter, melted Preparation 1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6
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Perfect chicken balti Recipe

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Fragrant and full of   flavour, I urge you to try this kick-ass chicken curry serves  4  1h  super easy Ingredients 2 cloves of garlic 1-2 fresh red   chillies sea salt freshly ground black pepper 1 thumb-sized piece of fresh ginger 2 onions groundnut oil, or vegetable oil 1 stick of cinnamon 2 fresh bay leaves 12 green cardamom pods 6 skinless, boneless higher-welfare chicken thighs, (500g) 1 teaspoon garam masala 1 pinch of ground cloves 1 heaped teaspoon ground cumin 1 heaped teaspoon ground coriander 4 ripe tomatoes 100 g low-fat natural   yoghurt, plus extra to serve ½ a bunch of fresh coriander Method Peel the garlic and deseed the   chillies, then roughly chop and place into a pestle and mortar. Bash to a rough paste with a good pinch of salt and pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions. Heat a lug of oil in a large non-stick pan over a medium heat. Add the cinnamon, bay   a
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Spanish-style chicken bake

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At just 370 calories per serving, you'd think this dish would be lacking in flavour - far from it! The powerful flavours of paprika and chorizo give the chicken a lovely Spanish twist. Serves 4 Prep time 15 minutes Cooking time 1 hour Calories 370 per serving INGREDIENTS 1 medium onion, cut into 8 wedges 1 medium red onion, cut into 8 wedges 500g new potatoes, quartered lengthways 8 whole garlic cloves, unpeeled 8 medium tomatoes, quartered 75g chorizo 8 boneless, skinless chicken thighs ½tsp sweet smoked paprika ½tsp dried oregano 1 green pepper, deseeded and cut into strips Flaked sea salt Freshly ground black pepper METHOD Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices
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Chicken Piccata Pasta

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You'll love the lemony butter sauce on this killer chicken pasta. Ingredients                                              YIELDS: 4  SERVINGS 2 large boneless skinless chicken breasts, chopped into large 1" pieces kosher salt Freshly ground black pepper 1/2 c. flour extra-virgin olive oil 2 tbsp. butter 2 garlic cloves, minced 1/4 c. dry white wine 1/2 c. chicken stock 1/4 c. Heavy cream (optional) Juice of 1 lemon 1/4 c. capers, drained 8 oz. angel hair, cooked 1/2 c. finely grated Parmesan 2 tbsp. Chopped flat-leaf parsley Directions PREP TIME: 0:05 TOTAL TIME: 0:20 Season chicken with salt and pepper, then dredge the pieces in flour. Shake off excess flour. Heat 1 tablespoon olive oil in large skillet over medium-high heat. Add chicken, working in batches, and sauté until chicken is cooked through, about 8 to 10 minutes. Wipe the skillet clean between batches. Transfer chicken to a plate. Reduce heat to low and add garlic and butter.
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