Finger Licken Chicken E-Book

Tony Johnson

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2018

Beschreibung

Fast good recipes.  Easy to make, delisious to eat. 

Chicken in all types of forms.  Who doesn't love chicken?

We have soulful ways to make chicken that you will love.

Take your time with each recipe and enjoy your meal.

Leseprobe

Tony Johnson

Finger Licken Chicken

Chicken Recipes

This book is a chicken recipe cook book filled with fast and easy to cook food. There are recipes just for two and for the whole family. These are good mouth watering recipes that are fun to make and you will enjoy each and every one.BookRix GmbH & Co. KG81371 Munich

Finger licken Chicken Recipes

CHICKEN and POTATOES

Ingredients

2 pounds small red-skinned potatoes, quartered

3 tablespoons extra-virgin olive oil

1/2 teaspoon cumin seeds (optional)

Kosher salt and freshly ground pepper 

4 cloves garlic, finely chopped

2 tablespoons packed light brown sugar

1 lemon (1/2 juiced, 1/2 cut into wedges)

Pinch of red pepper flakes

4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)

2 tablespoons chopped fresh cilantro or parsley

Directions

Position a rack in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, the cumin seeds, 3/4 teaspoon salt, and pepper to taste. Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes. 

Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes. Remove from the heat and stir in the brown sugar, lemon juice and red pepper flakes. Remove the baking dish from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle. Season the chicken with salt and drizzle with the garlic mixture. Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes. 

Remove from the oven; transfer the chicken to a cutting board and slice. Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices

CHICKEN and RICE

Ingredients

5 chicken thigh fillets, bone in, skin OFF (Note 1)

1 onion, chopped (brown, white or yellow)

2 cloves garlic (large), minced

2tbsp/ 30 g butter (or olive oil)

1 1/2 cups / 270 g long grain white rice (Note 3)

1 1/2 cups / 375 ml chicken broth/stock, warmed

1 1/4 / 312 ml cups water, hot (tap is fine)

Chicken Rub (Note 2):

1 tsp paprika powder

1 tsp dried thyme

1/2 tsp garlic powder

1/2 tsp onion powder