Kikis 21 Spice Chicken Food

KIKI'S 21 SPICE CHICKEN

Steps:

• Preheat oven to 375. Rinse and pat dry the chicken thighs. Sprinkle chicken with the Trader Joe's 21 Salute Seasoning. Place on greased baking sheet. Roast for 20 minutes. Remove pan from the oven and place aspapagus on pan. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Roast chicken and asparagus 10 minutes more or until done.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

KIKI'S CHICKEN AND BEAN ENCHILADAS

Steps:

• Pour 1/4 of the enchilada sauce into a shallow bowl. One at a time, dip a tortilla in the sauce, making sure each side is wet. Transfer to a plate and fill the center of each tortilla with a handful of chicken and then 3 tablespoons of beans. Sprinkle with some cheese and roll up. Lay the tortilla seam side down in a shallow baking pan. Repeat the process until all eight are in the pan. Pour the remaining enchilada sauce over the rolled tortillas and then sprinkle with the remaining cheese. Bake at 350 for 20 minutes or until the cheese melts.
• Garnish with lettuce, tomatoes, olives and sour cream and serve.

GOLDEN FIVE SPICE CHICKEN

Steps:

• Whisk together the marinade ingredients, put the chicken into a dish then pour over the marinade and mix to coat. Cover then chill for at least 20 minutes or up to a day if you have time.
• Heat the oven to 350F and lift the chicken out of the marinade into a roasting tin. Roast for 40 minutes, pour over the remaining marinade then cook for a further 30 minutes until golden and sticky.
• Sprinkle with the scallion and serve.

ALL PURPOSE SALT-FREE SEASONING

Steps:

• Combine well in a small jar with a shaker top.

KIKI'S MEXICAN CHICKEN SALAD

Steps:

• In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro.
• In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.