* “Makhan is the Hindi word for butter, and it's used in cooking to refer to white butter, an unprocessed, natural butter that's high in healthy fats. Makhan can be made at home using milk and cream. It is also known as malai.” [Source: Google]
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, December 02, 2024
Hadia’s Cooking: Makhani * Arabic Chicken – An Arabian Chicken Recipe
* “Makhan is the Hindi word for butter, and it's used in cooking to refer to white butter, an unprocessed, natural butter that's high in healthy fats. Makhan can be made at home using milk and cream. It is also known as malai.” [Source: Google]
Monday, October 21, 2024
Saudi Food Eman: Make Mandi Smoked Rice like a Pro | مندي بلدجاج
Please cleck here for the recipe, and then click on ‘more’.
Wednesday, October 02, 2024
Monday, September 30, 2024
Ina Garten's Skillet Roasted Lemon Chicken | Barefoot Contessa | Food Network | Reupload
Please click here for the full recipe and then click on ‘more’.
Thursday, August 15, 2024
Tuesday, July 09, 2024
Sunday, January 07, 2024
Sunday, November 12, 2023
Dimitra’s Dishes: Za'atar Roast Chicken with Olives & Prunes
Dec 4, 2019 | Za’atar roast chicken is a flavorful one-pan dinner. It takes just a few minutes to put together which makes this dish perfect for a weeknight dinner. Yet it is also fancy enough for a nice dinner party.
Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level, with some sweetness and earthy goodness.
Get the full recipe here.
Za’atar on its own packs a punch with the Mediterranean flavors of thyme, oregano, sumac, and sesame. The prunes and olives take it to another level, with some sweetness and earthy goodness.
Get the full recipe here.
Thursday, October 26, 2023
Bobby Flay's Top 10 Chicken Recipe Videos | Food Network
For further details and links to the recipes, please click here, and then click on 'more'.
Friday, September 01, 2023
Ina Garten's Skillet-roasted Lemon Chicken | Barefoot Contessa | Food Network | Reupload
Apr 10, 2023 | Cook along with Ina as she shows how to make her skillet chicken brushed with a savory herb oil and roasted with lemon and white wine.
Ingredients:
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced
1/4-inch thick 1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied [Br. Eng. spatchcocked]
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions [Method]:
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
Ingredients:
2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced
1/4-inch thick 1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied [Br. Eng. spatchcocked]
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon
Directions [Method]:
Preheat the oven to 450 degrees F.
Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
Tuesday, August 29, 2023
Wednesday, August 23, 2023
Thursday, August 17, 2023
Caprese Chicken | [Pollo caprese alla maniera di Akis] | Akis Petretzikis
Get the recipe here.
Wednesday, August 16, 2023
Saturday, August 12, 2023
Monday, August 07, 2023
Tuesday, July 25, 2023
Nigella Lawson's Saffron-scented Chicken Pilaf | Forever Summer with Nigella
Sunday, July 16, 2023
Nigella's Slow-roasted Garlic & Lemon Chicken | Forever Summer with Nigella
Wednesday, July 12, 2023
Friday, July 07, 2023
Peruvian Chicken Rice – Arroz con pollo | Rodrigo Fernandini
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