Chicken With Cucumber Sauce Food

CHICKEN WITH CUCUMBERS

Steps:

• In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. To drippings, add mushrooms and garlic; saute 2 minutes. Stir in flour until mushrooms are coated. Gradually add water and bouillon; cook and stir over medium heat until bubbly., Return chicken to the skillet; bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Meanwhile, slice one cucumber into thin slices; set aside. Peel remaining cucumber; slice in half lengthwise and remove seeds. Cut into 1-in. chunks. Add to skillet and simmer for 20 minutes or until chicken juices run clear. , Stir sour cream into sauce; heat through but do not boil. Garnish with reserved cucumber slices.

GREEK CHICKEN AND CUCUMBER SAUCE

Steps:

• Combine marinade ingredients and pour over chicken.
• Marinate in the fridge for up to 24 hours.
• Remove chicken from marinade and grill over medium heat for 5 -7 minutes per side.
• Serve with rice, or oven roasted potatoes, and cucumber sauce.
• Makes 4 servings.
• Tip: The marinade can also be used on strips of chicken.
• After marinating, thread the strips onto skewers and grill for 5 - 7 minutes per side.
• CUCUMBER SAUCE:.
• In a strainer mix cucumber and salt and set aside for at least 15 minutes.
• Squeeze excess liquid from cucumber.
• Blend grated cucumber with remaining sauce ingredients and refrigerate until needed.
• Serve with Greek Chicken.
• Tip: If you don't have a strainer put cucumber and salt in a double layer of paper coffee filters.
• Gently squeeze the excess liquid out of the mixture.

CHICKEN WITH CUCUMBER SAUCE

Steps:

• In a large resealable plastic bag, combine the cornmeal, mustard, nutmeg, cayenne pepper and seafood seasoning if desired. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a thermometer reads 170°. , Meanwhile, in a large saucepan, combine the sauce ingredients; cook over low heat until heated through. Serve with chicken.

CORIANDER AND CUMIN CHICKEN PITA WITH CUCUMBER SALAD AND WHITE SAUCE

Steps:

• For the chicken pita: Combine the oil, cumin, oregano, coriander, cayenne, ginger, lemon zest and 1 tablespoon salt in a medium bowl. Add the chicken thighs and rub with the marinade. Cover and refrigerate for at least 6 hours and ideally 24 hours.
• For the cucumber salad: Add the dill, white vinegar, cucumber, tomato and onion to a small bowl and stir until the cucumber and tomato are evenly coated in the vinegar and dill. Season with salt and black pepper. Set aside.
• For the white sauce: Combine the mayonnaise, yogurt, white vinegar, garlic powder and onion powder to a small bowl and mix until combined.
• Prepare a grill for medium heat. Remove the chicken from the marinade, letting excess drip off, and drizzle with canola oil before placing on the grill. Cook for 6 minutes on one side, then flip and cook until an instant-read thermometer inserted in the thickest part of the thigh reaches 165 degrees F, about 4 minutes. Slice the chicken about 1/2 inch thick.
• Toast the pita on the grill for about 1 minute per side and assemble the pita with the chicken, cucumber salad and white sauce on top.

HOISIN CHICKEN WITH CUCUMBER SALAD

Steps:

• Prepare the chicken: Preheat a grill to medium on one side. Combine the hoisin sauce, scallions, garlic, ginger, jalapeno, lime zest and juice, vinegar, and salt and pepper to taste in a mini food processor or blender; process until almost smooth. Season the chicken with salt; toss with the hoisin mixture in a large bowl.
• Make the salad: Bring the vinegar, sugar and 1 1/2 teaspoons salt to a boil in a small saucepan, stirring. Remove from the heat; stir in 1/4 cup ice cubes until melted. Toss the cucumber and red onion in a serving bowl with the vinegar mixture; place in the refrigerator.
• Grill the chicken over direct heat until the skin is crisp, 5 minutes per side, basting with extra marinade. Transfer to the cooler side of the grill; cover and grill until cooked through, 10 to 15 more minutes. Serve with the cucumber salad and lime wedges.

JERK CHICKEN KABOBS WITH COOL CUCUMBER SAUCE

Steps:

• Mix first 5 ingredients until blended. Pour over chicken, bell peppers and onions in shallow dish; turn to evenly coat chicken and vegetables with marinade mixture. Refrigerate 30 min. to marinate.
• Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
• Heat grill to medium heat. Remove chicken and vegetables from marinade; discard marinade. Thread chicken onto 4 skewers alternately with vegetables.
• Grill kabobs 5 to 7 min. on each side or until chicken is done and vegetables are crisp-tender. Serve with cucumber mixture.

CRISP CURRY CHICKEN WINGS WITH CORIANDER CUCUMBER SAUCE

Steps:

• Cut off the wing tips, reserving them for another use such as stock if desired, and halve the wings at the joint. In a bowl stir together the curry powder, 2 tablespoons of the chutney, the lemon juice, the salt, and the cayenne, add the wings, and toss them to coat them well. Let the wings marinate, covered and chilled for at least 4 hours or overnight. In a small bowl stir together the remaining 2 tablespoons chutney and the soy sauce. Arrange the wings, marinade discarded, skin side up, on the oil rack of a broiler pan and bake them in a preheated 475°F. oven for 25 minutes. Brush the wings with the soy-sauce mixture and broil them under a preheated broiler about 4 inches from the heat for 1 to 2 minutes, or until they are crisp.
• Make the sauce:
• In a small bowl stir together the yogurt, the cucumber, the minced coriander, the juice, and salt to taste.
• Transfer the wings to a platter, garnish them with the coriander sprigs, and serve them warm or at room temperature with the sauce.

CHICKEN BREASTS IN CUCUMBER AND LEMON SAUCE

Steps:

• Placed prepared cucumbers in colander.
• Sprinkle with salt and toss.
• Let drain 1 hr then pat cucumbers dry with paper towel.
• Melt 3 tablespoons butter in heavy skillet over medium heat.
• Add cucumbers and saute until light brown.
• Set aside In small cup, mix 1 tablespoon flour and 1 tablespoon butter to smooth paste.
• Set aside.
• Place remaining 1/2 cup flour in shallow baking dish.
• Add white pepper and season with salt.
• Coat chicken with flour mixture.
• Shake off excess.
• Melt remaining 3 tablespoons butter with oil in another heavy skillet over high heat.
• Add chicken breasts and saute until brown, about 2 minutes per side.
• Add 1/2 cup stock.
• Reduce heat to medium, cover and simmer until chicken is cooked through, about 4 minutes.
• Remove chicken to platter.
• Add remaining 1/2 cup stock to same skillet.
• Increase heat to high and boil until reduced to 1/4 cup, about 3 minutes.
• Add cream and bring to boil.
• Whisk in flour/butter paste.
• Return mixture to boil, stirring constantly.
• Reduce heat and simmer until thickened to sauce consistency, stirring frequently, about 2 minutes.
• Stir in lemon juice and 1 tablespoon dill.
• Season to taste with salt and white pepper.
• Add chicken and cucumbers to sauce and heat through.
• Transfer chicken to plates.
• Spoon sauce and cucumbers over chicken.
• Sprinkle with remaining 1 tablespoon dill.

ROASTED CHICKEN THIGHS WITH GARLICKY CUCUMBER YOGURT

Steps:

• Heat oven to 425 degrees. Season chicken generously with the salt and pepper. In a large bowl, combine 3 of the grated garlic cloves, thyme or oregano, red-pepper flakes and olive oil. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.)
• Arrange chicken and lemons on a sheet pan in a single layer. Drizzle with a little more oil and roast until chicken is cooked through, 27 to 35 minutes. If you'd like more color on your chicken, run the pan under the broiler for 1 to 2 minutes until chicken is lightly charred in places.
• As the chicken roasts, stir together yogurt, grated cucumber and remaining minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
• To serve, squeeze roasted lemon wedges all over chicken, and sprinkle with mint and more red-pepper flakes, if you like. Serve chicken accompanied by cucumber-yogurt sauce and a drizzle of olive oil over everything.

GRILLED CHICKEN BREASTS WITH SPICY CUCUMBERS

Steps:

• Place a chicken breast between a layer of parchment paper or plastic wrap and use a mallet, rolling pin or the flat side of a heavy knife to pound to a thickness of about 1/2 inch. Repeat with remaining breasts.
• Season chicken with salt, pepper and paprika. Place in a bowl and toss with lime zest, garlic and oil. Cover and marinate at room temperature for 30 minutes or overnight in the refrigerator.
• Meanwhile, prepare the sauce: In a blender, combine cilantro, parsley, oil, jalapeños, garlic, salt and lime juice. Blend until smooth, adding 1 or 2 tablespoons water if necessary to blend. Taste and add more salt and/or lime juice if needed.
• Heat the grill to medium-high or heat up the broiler or a grill pan. Grill or broil until chicken is lightly browned at the edges and just cooked through, 2 to 4 minutes per side.
• In a medium bowl, toss cucumbers with a pinch of salt. Let sit for 5 minutes. Right before serving, toss cucumbers with sauce and serve alongside chicken, drizzling chicken with any leftover sauce from the bottom of the cucumber bowl, and a little olive oil.