Grilled Chicken and Pear Kebobs

This one was inspired by a salad recipe and I thought I could adapt it to a kebob.

1 boneless breast of chicken
1 pear (ripe)
olive oil
poultry seasoning
margoram
salt
pepper
3 shish kebob skewers

Pre heat grill or oven to 350F. If using the oven, place a grill pan into oven during the pre-heat.

Wash and pat chicken dry with paper towel. Cut chicken into cubes. In a small bowl place some olive oil, poultry seasoning, margoram, salt and pepper and mix. Add chicken. Stir to cover chicken with oil mixture. Wash pear. Cut pear into thick slices or cubes.

Thread skewers alternately with chicken cube, then pear cube. Leave a bit of space at both ends of skewers to make it easier to handle.

Cook until done, about 15 mins. Turning every 5 mins. to prevent burning.

Enjoy,
Myrna

Thai Chicken Curry

Curry....mmmmmm. Can't say much more than that.

3 tbsp. olive oil
3 tbsp. red cury paste
1 lb. chicken (boneless, cut into thin strips)
1 c. coconut milk
2 chicken bouillon cubes
3 tbsp. fish sauce
1 tbsp. sugar
1/3 c. bamboo shoots
1 eggplant, diced
1/4 c. green beans halved
1 c. water
1/4 c. basil or mint leaves, chopped
6 red chiles, seeds and stems removed - halved (use less for a milder dish)

In a large skillet, heat the oil for 1 min. over moderate heat. Add red curry paste, lower heat and simmer for 3 mins.

Add chicken, mix well, increase heat and stir fry for 3 mins. Add coconut milk, bouillon cubes, fish sauce, sugar, bamboo shoots, eggplant and green beans. Mix well. Add the water and bring to boil. Reduce heat to medium and cook, covered for 10 mins.

Add the basil or mint and the chiles and simmer uncovered for 3 mins.

Serve with rice.

Enjoy,
Myrna

Country Captain Chicken

This one is delicious, and a bit out of the ordinary for a chicken dish.

2 (2 1/2 lb) fryer chickens (or the same amount in breasts and thighs)
1/4 c. all purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed green bell pepper
1/2 c. cubed red bell pepper
1 clove garlic
1 tbsp. curry powder
1 can whole peeled tomatoes (undrained) (I like to half this and add the other half as ketchup)
1/2 c. dark seedless raisins

Cut chickens in half along breast bone and back bone. Cut each half into two pieces, cutting between the breast and leg (totalling about 8 pieces of chicken). Wash chicken pieces under cold running water and pat dry with paper towels, dry thoroughly. Put flour, salt and pepper into large plastic bag. Twist closed and shake to combine the seasonings. Add one or two chicken pieces, twist top closed and shake until chicken is thoroughly covered. Remove chicken from bag, shake off excess flour. Set aside. Repeat process until all the chicken pieces are coated. Put butter and oil in a large pot or Dutch oven and heat over moderately high heat. When oil is hot, add chicken a few pieces at a time, and cook for several minutes, turning to brown well on all sides. Remove browned chicken to platter, repeat process until all chicken is cooked.

To the pot drippings, add onion, peppers, garlic and curry powder. Saute vegetables, stirring constantly until onion is soft. Crush tomoatoes with a fork, add to the pot (if using ketchup, add this now too), add raisins. Stir. Bring to boil. Return chicken to sauce; simmer, covered for 50 - 60 mins. or until chicken is just tender.

Arrange chicken on a platter, spoon some sauce over top, serve with rice.

Serves 8

Enjoy,
Myrna

Chili Chicken with Basil & Coconut Cream

Yet another great dish with coconut cream. Yum!!

500 g chicken breast, boned, skinned
2 tbsp oil
1 onion
1 tsp. finely chopped small red chilies
1 c. shredded basil (fesh)
2 tbsp. fish sauce
1 tsp chopped cilantro
1 1/2 tsp sugar
1 c. coconut cream

Cut chicken into strips about 1/2" wide. Heat oil in pan, add onion and chilies. Stirfry until onion is soft. Add chicken, stirfry until chicken is tender. Add basil, fish sauce, cilantro & sugar, stirfry one minute.

Add coconut cream, stir mixture until heated through. Serve with rice

Serves 4

Enjoy,
Myrna

Chicken Curry (Vietnamese)

I love this one with Namm bread.

1 tsp. cayenne
1 tsp. ground cumin
1 tsp. corriander
1/4 tsp. ground cardomon
1/4 tsp. cloves
1 tsp. freshly ground black pepper
1 tsp. sugar
1/4 tsp. salt
3 lb of chicken - skinned, boned & coarsely chopped
2 c. sweet potatoes (not yams), peeled, diced
6 cloves garlic, peeled and chopped
1 large onion, finely chopped
4 bay leaves
grated rind of one lemon
2 c. coconut milk
1 c. carrots, cut into 1" long pieces
1 c. milk

Combine all the dry spices, sugar & salt and toss with chicken. Marinate for 1 hour at room temp.

In a large pan, heat oil for 1 min. over med. heat, add sweet potato & fry for 10 minutes. Remove the sweet potatoes, set aside.

Using the same pan, heat oil, fry garlic & onions for 3 mins. over low heat. Add the bay leaves and lemon rind. Stir and cook for 1 min.

Add chicken with marinade, mix well and cook over high heat for 2 mins., stirring occasionally. Add the coconut milk, mix well & cook covered for 10 mins. Add the carrots & milk, cook for 10 mins. Serve with Namm bread and rice.

Enjoy,
Myrna

Chicken Sate (Grilled Chicken with Spicey Peanut Sauce)

I love almost anything with peanuts and peanut butter in it, so this recipe is perfect. This recipe is great for a weekend BBQ, if you want to try something different.

2 boneless chicken breasts, skinned
wood skewers

Sate Sauce

1/2 c. roasted salted peanuts
1 onion, chopped
1/2 c. peanut butter (smooth)
2 cloves garlic, crushed
1/3 c. mango chutney
1/2 c. oil
2 tsp. light soy sauce
1/4 c. lemon juice
1/2 tsp. chili powder

Early in day, soak skewers in water (for a few hours) to prevent burning during grilling.

Preheat grill to med. or oven to around 400F.

Blend or process peanuts until finely crushed, add onion, process 20 seconds. Add peanut butter, garlic, chutney, oil, soy sauce, lemon juice & chili powder until smooth.

Slice chicken into 1/4 inch thick, 1 inch wide strips (wide enough to be able to skewer with the bamboo). Thread the chicken onto the skewers.

Grill until chicken is done, brushing with sate sauce. Serve with rice and extra sauce on the side.

Enjoy,
Myrna

Chicken Fricassee with Dumplings

This is one of the best comfort foods I've had. Perfect for a cold rainy day.

3 lbs. chicken parts (or as many boneless chicken breasts as you will eat)
**skin chicken if you prefer**
1/3 c. flour
1 1/2 tsp. salt
1 tsp. dried marjoram leaves
1/4 c. butter or margarine
2 med. onions, sliced
1 c. chopped celery
6 large carrots, peeled, pared, & halved
1 bay leaf
4 whole cloves
9 whole black peppercorns
1 can (13 3/4 oz) chicken broth

Dumplings
Makes 6 dumplings

1 1/2 c. packaged biscuit mix
chopped parsley
1 egg
1/4 c. milk
1/2 c. light cream


Wash chicken, dry on paper towels. On waxed paper combine flour, salt & marjoram, mix well. Dredge chicken in flour mixture, coating evenly. Shake off excess. Reserve leftover flour (about 2 tbsp.)

In 6 quart dutch oven, heat 2 tbsp of butter. When butter is hot, place chicken in pot and saute a few pieces at a time, skin side down, turning with tongs, until lightly browned on all sides, about 15 mins. Lift out with tongs, continue browning remaining chicken, adding more butter if required. Once all chicken is done, remove from pot, set aside.

To drippings, add onion, celery, carrots, bay leaf, cloves & black pepper. Saute, stirring 5 minutes. Stir in broth & 1 cup water, bring to a boil. Return chicken to pot, bring to a boil, reduce heat, cover and simmer for about 40 mins.

Dumplings In med. bowl, combine biscuit mix & parsley with fork, blend in egg & milk. Drop batter by rounded tablespoon 2-3 inches apart on top of chicken (try not to place dumplings in broth). Cook uncovered over low heat for 10 mins.

Cover tightly, cook another 10 mins. or until dumplings are light & fluffy. With slotted spoon, lift dumplings to baking dish, keep warm.

In a small bowl, combine the reserved flour mixture with light cream, stir until smooth. Stir flour mixture gently info fricassee, simmer 5 mins. or until mixture is thickened. Replace dumplings on top of chicken. Reheat gently until hot. Remove Bay leaf.

Serve

Serves 6

Enjoy,
Myrna

Swimming Rama (Chicken with Spinach & Peanuts)

Yet another wonderful dish, I believe it originates in Thailand. But I could be wrong.

1 lb boneless chicken breasts
1 14oz can coconut milk
2 tsp red curry paste (more if you like it hotter)
1/8 c. fish sauce (this is quite salty, so use more or less depending on your tastes, but don't exceed 1/4 cup)
2 tbsp sugar
1/3 cup peanut butter or 1 cup ground roasted peanuts
spinach sliced into strips

Skin chicken, cut into 1/4 inch strips. Cook chicken in coconut milk on med. heat, for about 10 mins.

Remove the chicken, set aside. In the coconut milk, cook the red curry paste, sugar, fish sauce and peanut butter (or peanuts), on med. heat. Stirring constantly, for 10 mins. Add spinach, then the chicken, stir until hot.

Serve over rice.

Serves 3

Enjoy,
Myrna

Parmesan Chicken - Oven Fried

This is one of my favourites. Great comfort food.

1 egg, beaten
3 tsp. milk
1/2 c. grated parmesan cheese
1/4 c. fine dry bread crumbs
1 tsp oregano, crushed
1/2 tsp paprika
1/8 tsp pepper
2-2 1/2 lbs meaty chicken pieces (I use drumsticks)
2 tbsp margarine or butter

Pre heat oven to 375F. Combine egg & milk in a small bowl. Combine parmesan, breadcrumbs, oregano, paprika & pepper in shallow dish.

Skin chicken if desired. Dip chicken pieces into egg mixture, then coat with crumb misture. Arrange chicken in a greased 15'x10'x1' baking pan, so pieces don't touch. Drizzle melted butter over chicken.

Bake for 45 - 55 mins. or until the chicken is tender & not pink. Do not turn chicken pieces over while baking.

Serves 6

Enjoy,
Myrna