North Dakota Winter Ginger Chili Chicken Food

WINTER BBQ CHICKEN

Steps:

• Preheat oven to 500 degrees.
• In sauce pan bring BBQ sauce to a slowboil and then reduce heat to simmer.
• While the sauce is heating grease 9x13 baking dish.
• Rinse off chicken and pat dry(helps for sauce to stick to chicken pieces).
• Using tongs dip chicken into heated sauce and place into 9x13 baking dish.
• Make sure chicken dosen't over lap.
• Pour remaining sauce over chicken making sure there isn't an ecess in baking dish.
• Cover with foil and bake in over at 500 degrees.
• After 15 min turn temp down to 350 degrees and continue to cook for 1 hour and 20 minute.
• Take foil off chicken and continue cooking for 20 minute.
• Let stand for 5 min for it will be very hot.

CHICKEN WITH GARLIC-CHILI-GINGER SAUCE

Steps:

• Cut each chicken breast in half crosswise and season with salt and pepper.
• Slice about an inch of ginger root into thin rounds and place in a large pot. Coarsely chop remaining ginger and place in a blender. Thinly slice 2 garlic cloves and add to pot. Coarsely slice remaining garlic and add to blender. Thinly slice 2 jalapeño peppers and add them to pot. Halve remaining peppers, discard seeds and coarsely chop flesh; place in blender.
• Add chicken broth to pot and bring to a simmer. Let cook for 10 minutes. Add chicken pieces to broth and let liquid come back to a simmer. Immediately turn off heat, cover pot and let sit for 10 minutes. Cut into a piece of chicken to test for doneness. If it is not done, bring broth back to a bare simmer, then turn off heat, cover and let sit for an additional minute or two.
• In a small bowl, stir together the soy sauce and brown sugar until sugar mostly dissolves. Set aside. To the mixture in blender add fish sauce and lime juice along with 1/4 cup broth from pot. Puree, if necessary adding a little more broth to help mixture move in blender. Taste and add a pinch of salt and more lime if needed.
• When chicken is done, transfer to a cutting board and slice. Remove garlic and pepper from broth and discard, if you like. To serve, heap rice in 4 shallow bowls and top with chicken slices. Spoon several tablespoons broth over chicken and rice, then drizzle with sweet soy sauce and sesame oil. Sprinkle on the herbs, scallions and cucumber. Serve garlic-chili-ginger sauce on the side; have additional sesame oil and sweet soy sauce on table for more drizzling.

CHILLI CHICKEN WITH GINGER AND RED PEPPERS

Steps:

• Combine cornflour with 55ml water in a small jug or bowl.
• Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
• Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
• Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
• Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
• Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
• Serve immediately with noodles.
• If you want to save a few calories you could grill (broil) chicken or steak.
• This should save 1.5 tbsp of Vegetable Oil.

PAKISTANI OR DESI STYLE SPICY CHILI CHICKEN

Steps:

• In a pan add the chicken & stir fry till its half cooked or the water dries up.
• Next add 2 tablespoons tandoori spice mix & 2 tablespoons lemon juice & cook on high heat till the chicken is completely done.
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high medium heat.
• In the end add jalapeno, curry leaves (kari patta) and oil & simmer on medium heat for another 5 minutes.
• Your chillie chicken is done. Serve with rice, naan or parathas with chutney, raita & salad.

STICKY GINGER, LIME AND CHILI CHICKEN

Steps:

• Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
• Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
• Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
• Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.

HEARTY DAKOTA CHILI (CROCK POT)

Steps:

• Brown ground beef and onion in a skillet just until browned.
• Transfer the beef and onions to either a crock pot or a large pot on the stove.
• Add all of the liquid ingredients then all of the spices and stir together. If you think you need or like a little more liquid add a little bit of water, use your judgment on the amount of liquid, it should cover the beans and beef easily but not be overly soupy.
• Cook covered over low heat on the stove for at least an hour or two, stirring gently every 20 minutes or so, OR cook in a crock pot on low for about 6 hours.
• Let sit off the heat for about 15 minutes and serve with some crackers or bread and some shredded cheese. Enjoy! :).