MILLION DOLLAR CHICKEN - MOROCCAN STYLE
This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.
Provided by Just Call Me Martha
Categories Moroccan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet over medium high heat until hot.
- Add almonds and cook until golden brown.
- Remove with slotted spoon and set aside.
- Add garlic and chicken to same skillet that almonds were cooked in.
- Saute, turning once, for 5 minutes or until browned.
- Mix together salsa, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and stir well.
- Reduce heat to medium, cover and cook.
- Stir and baste occasionally for 20 minutes.
- Add more water if necessary.
- Serve over couscous or rice.
- Top with chopped almonds.
Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1
CHICKEN PASANDA
Chicken Pasanda is rich, creamy and utterly delicious! It doesn't require much effort to make this divine curry that's packed full of flavour.
Provided by Michelle Minnaar
Categories Curry
Time 30m
Number Of Ingredients 10
Steps:
- Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
- Heat the oil in the same saucepan.
- When it starts to sizzle, add the ground almonds and sugar.
- Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
- Add the creamed coconut and stir until it's melted into the sauce.
- Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
- Pour in the single cream and add the garam masala.
- Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!
Nutrition Facts : Calories 2220 calories, Sugar 92.8 g, Sodium 2494.9 mg, Fat 87.6 g, SaturatedFat 59.7 g, TransFat 0.1 g, Carbohydrate 172.6 g, Fiber 20.6 g, Protein 23.4 g, Cholesterol 35.3 mg
CHICKEN WITH ALMONDS AND SULTANAS
This is a Madhur Jaffery recipe I have been making for years now. I haven't changed it much except for using boneless chicken.
Provided by Tulip-Fairy
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Put the ginger,garlic, 4 tablespoons of the almonds, and 4 tablespoons water into a blender until you have a paste.
- Heat the oil in a wide, non stick pan, when hot put in the chicken and cook until they turn golden brown. Remove chicken with a slotted spoon put into a bowl keeping any juices that come from the chicken.
- Put the cardamon, cinnamon, bay leaves, and cloves into the same hot oil. Stir and fry for a few seconds. Now put in the onions. Stir and fry them for 3-4 minutes until they are lightly browned. Add 1 tablespoon of yoghurt. Stir and fry it for 30 seconds. Now add another tablespoon of yoghurt. Keep doing htis until all the yoghurt has been incorporated.
- Put in the chicken pieces, any liquid that might have accumulated in the chicken bowl, the cream and the salt. Bring to a simmer. Cover, turn heat to low and cook for 10 minutes.
- Add sultanas and turn heat to low and cook for a further 10 mins or until the chicken is cooked.
- Add the garam masala, stir to mix.
Nutrition Facts : Calories 537.2, Fat 34.9, SaturatedFat 9.4, Cholesterol 148, Sodium 742.7, Carbohydrate 16.1, Fiber 2.3, Sugar 6.6, Protein 40.6
SWEET & SPICY STUFFED CHICKEN BREASTS
Sweet and spicy stuffed chicken breasts, full of aromatic flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
- Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.
Nutrition Facts : Calories 419 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.55 milligram of sodium
CHICKEN KORMA
Want a curry without too many calories? Use fat-free Greek yogurt instead of cream for a healthy korma that will give your local takeaway a run for its money
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Put 1 chopped onion, 2 roughly chopped garlic cloves and a roughly chopped thumb-sized piece of ginger in a food processor and whizz to a paste.
- Tip the paste into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add 4 tbsp korma paste and cook for a further 2 mins until aromatic.
- Stir 4 skinless, boneless chicken breasts, cut into bite-sized pieces, into the sauce. Add 50g ground almonds, 4 tbsp sultanas, 400ml chicken stock and ¼ tsp golden caster sugar.
- Give everything a good mix, then cover and simmer for 10 mins or until the chicken is cooked through.
- Remove the pan from the heat, stir in a 150g pot Greek yogurt and some seasoning, then scatter over a small bunch of chopped coriander and more ground almonds, if using. Serve with brown or white basmati rice.
Nutrition Facts : Calories 376 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium
AROMATIC CHICKEN WITH SULTANAS
Fry this chicken with sultanas and spices and savour the wonderful aroma
Provided by Cathryn Evans
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
- Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.68 milligram of sodium
YOGURT & ALMOND CHICKEN CURRY
Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time
Provided by Lulu Grimes
Categories Dinner, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.
- Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.
- Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.
Nutrition Facts : Calories 422 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.47 milligram of sodium
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