Recipe Using Chicken
·Delicious recipe using chicken recipes from www.nonnascooking.com
Last updated 4 years ago
Pork, sweet potato and miso soup (tonjiru)
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s bri
Food Safari's borscht
Food Safari's borscht | This is a family recipe from Ramona Koval's book Jewish Cooking, Jewish Cooks. It can be served either hot in winter or as a refreshing cold soup in summer. It is made with water, although you can use either water or chicken stock to cook the beetroots (to be kosher, if you’re using stock don’t serve the soup with sour cream or yoghurt).
Nasi goreng with lime and sugar barbecued chicken
Nasi goreng with lime and sugar barbecued chicken | Rick Stein serves up tasty Indonesian fried rice - ideal for barbecues, or for using up leftover cooked meat and veg.For this recipe you will need 8-16 bamboo skewers (18cm/7in long), soaked in cold water for 1 hour.
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta)
Grilled chicken with Mexican street salad (pollo adobado con ensalada de fruta) | The Spanish “adobo” or spice mix was originally used to preserve meats, by using spices, salt and vinegar to create a crust and ward off spoiling. As the Spanish traversed the globe, so did their curing technique, but as skilled cooks adopted the adobo it became used more as a delicious seasoning than cure, just like the one in this simple recipe.
Chicken and eggplant yellow curry in banana leaf parcels
Chicken and eggplant yellow curry in banana leaf parcels | Apple eggplants (green or white and golf-ball sized), Thai purple eggplants and pea eggplants (bitter and the size of large peas) are a common inclusion in Thai curries, especially green and jungle curries. This curry is a combination of ho mok gai, a medium-strength chicken curry wrapped in banana leaves from northern Thailand, however, we have added a southern influence by using yellow curry paste. You will need 2 metres of banana leav
Caponata | "There are so many regional variations for this Italian vegetable dish, but this is the one I grew up with. The vegetables are cooked together until they’ve broken down completely and the full flavour has developed. This recipe represents the best of summer vegetables, but you can try the same recipe during the other seasons using seasonal vegetables! It's best eaten the day after as it gives the dish time to develop great flavour. Serve with wood-fired chicken with white wine and ore
Stuffed eggplant with lamb or beef (karniyarik)
Stuffed eggplant with lamb or beef (karniyarik) | This is everyone’s favourite in Turkey. I know it is another eggplant (aubergine) dish, but it is simply exquisite. Long, slender purple eggplants are ideal for this recipe, if you can get them — just leave them whole for the pan-frying step, rather than cutting them in half. Here I’ve used the round chubby ones; make sure yours don’t have seeds in them, as these can make the flesh taste bitter. You can also make this dish using boneless, skinles
Food Safari's tandoori chicken
Food Safari's tandoori chicken | This recipe is from a beautiful Pakistani woman called Nighat who makes her own bread every morning and thinks nothing of catering for fifty people! The chicken, with its incredible fresh mint sauce, is simple and very, very delicious. Serve with roti, tomato and lettuce. If you enjoyed Nighat's Food Safari recipe, you might also like our fast-and-easy tandoori chicken pizza, using a whole roasted chicken\or pappadums with tandoori chicken.
Chicken pastilla | “One morning, I met a young guide called Siham at a tea shop deep in the heart of the vast Medina of Fez. She played here as a child and knew the little alleys inside out, so she was the perfect guide. As we sipped sweet mint tea, Siham told me about her all-time favourite Moroccan dish: pastilla. It’s a savoury pie, reserved solely for celebrations, such as weddings or family get-togethers, made with sheets of warka pastry and filled with shredded cooked pigeon and spices. Ho
Klitheraki | Clayton’s abiding Saturday morning childhood memory is waking up to the aroma of klitheraki, cooked with lamb shanks and tomatoes. His own family love the dish, but he’s given it a twist by using chicken and lemon. This is a great winter recipe and good value, too – make enough stock and you’ll have avgolemono soup as well.
Claypot cola chicken
Claypot cola chicken | In the countryside in Cambodia this is actually a really fantastic premium dish that a local might cook for their friends and family. It's a rustic chicken recipe but made using cola (which is quite expensive for a local person to buy). Chef Luke Nguyen recommends cooking this in a traditional clay pot if you can get your hands on one.