Thai chicken curry (red)

 

• 1 1/2 pounds boneless skinless chicken breasts or thighs, or a mix! (Cut into small bite size pieces)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons coconut oil
• 1 red bell pepper thinly sliced
• 1  onion thinly sliced
• 2 cloves garlic minced
• 1/2 teaspoon grated fresh ginger
• 2 tablespoons red curry paste
• 1 can full-fat coconut milk (14 ounces) (do not use light, or the sauce won't thicken properly)
• 3 tablespoons fresh cilantro torn 
• Vegetables to taste - I added fresh green beans and zucchini

Season the chicken with salt and black pepper.

Melt the coconut oil over medium-high heat in a large skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.

Reduce the heat to medium-low. Add the bell pepper, onions, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.

Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet and let it simmer for about 20 min. 

Serve with rice and top with cilantro.

Greek Sheet pan Chicken

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½ cup olive oil
• ▢ 1 lemon, juiced (about 3 tablespoons)
• ▢ 4 garlic cloves, minced
• ▢ 2 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ 1 teaspoon Dijon mustard
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 chicken breasts
• ▢ 1 medium zucchini, halved lengthwise and sliced
• ▢ ½ large red onion, thinly sliced into wedges
• ▢ 1 pint cherry or grape tomatoes or some cut up tomatoes
• Kalamata olives or green olives (optional & to taste)
• ▢ ¼ cup feta cheese
• ▢ 2 tablespoons finely chopped fresh parsley (optional)

Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables. 

Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

Suriname Masala Chicken

 400 gr. chicken breast

1 onion, diced

2 garlic cloves, minced

oil

chicken bouillon

black pepper

1 Tbs tomato puree (I put 5 grape tomatoes in a blender and added that to the mixture)

2 Tbs. Hindoestaanse Curry

1/8 tsp chili flakes

Cut up chicken in small pieces. Cook chicken in some oil with onions and garlic. Add all the other ingredients until cooked. 

Add some of the chicken to a ciabatta roll with some lettuce and cucumber slices. 

Chicken Kebab Marinade

Chicken Kebab Marinade

• 1 cup plain yogurt 2% or full fat
• 6 cloves garlic minced or grated
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tomato paste
• 1 tbsp paprika
• 1 tsp oregano dried, or 1 tbsp fresh
• 1/2 tsp cumin
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper (or to taste)

• Combine all marinade ingredients in a large bowl. Add chicken and vegetables if using, and toss until they are well coated. Cover and refrigerate for at least 8 hours, or overnight.
• Preheat the oven to 450°F (or 230°C). Prepare a baking tray by lining it with aluminum foil or any broiler-safe material (for grilling instructions, please see the notes below). Or you can use the BBQ grill. 
• Thread the marinated chicken and vegetables onto a set of metal skewers, and bake for about 20-25 minutes or until the internal temperature registers 165°F (or 74°C).
• Switch the oven to broil and cook for another 2-3 minutes for a lightly charred finish. Garnish and serve with your preferred sides dishes. Enjoy!

I like to add Onions, peppers and zucchini to the skewers. 

Credit: Cookerru.com

Mediterranean Grilled Chicken Breasts

 Ingredients:

4 chicken breasts

3 Tbsp fresh lemon juice

3 Tbsp olive oil

3 Tbsp chopped fresh parsley

3 garlic cloves (chopped or grated)

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

Combine all the ingredients in a plastic bag to marinade. Marinade for 1 hour. 

Remove chicken from the bag and grill or broil for 5-6 minutes per side. Make sure it has an internal temperature of 165 F. 

Indonesian Chicken Curry

 This was soooo good!

INGREDIENTS

• ▢2 teaspoons ground coriander
• ▢1 teaspoon ground cumin
• ▢1 teaspoon ground nutmeg
• ▢1 teaspoon ground turmeric
• ▢1/8 teaspoon ground cloves
• ▢4 dried red chilies - (seeds removed
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• ▢1/4 cup raw cashews (I used almonds)
• ▢4 cloves garlic - peeled
• ▢1 large shallot - (I used an onion)
• ▢2 inches fresh ginger - peeled and sliced
• ▢3 Tablespoons peanut or vegetable oil
• ▢5 wild lime leaves
• ▢2 sticks cinnamon
• ▢3 small stalks lemongrass (you can use dried but fresh is better)
• ▢3 pounds boneless - skinless chicken breasts, cut into large chunks
• ▢1 14.5 ounce can coconut milk, divided
• ▢1 cup chicken broth
• ▢4 Tablespoons fish sauce (left it out because I was out)
• ▢6 cups cooked rice - for serving

INSTRUCTIONS

• Place the spices, chilies, cashews garlic, shallot, and ginger in a food processor and grind into a paste.
• Heat the peanut oil in a large skillet or work over medium-high heat. Add cinnamon sticks, lemongrass stalks, and lime leaves. Let cook one minute. Add the ground paste and use a wooden spoon to break it up and mash into the oil. Let cook two minutes.
• Add chicken pieces and cook two to three minutes per side, until browned.
• Stir in half of the coconut milk and all of the chicken broth. Cover, reduce heat to low, and let simmer 10 minutes or until the chicken is cooked through.
• Stir in the rest of the coconut milk and the fish sauce. Serve hot with lots of rice.

I removed the cinnamon sticks, lime leaves, and lemongrass before serving. You don't want to eat them, but they make for a pretty presentation.