How To make Greek Flavoured Chinese Style Chicken

Baked Chicken Thighs with Big Mediterranean Flavors!

Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven. FULL RECIPE ????
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???? GREEK OLIVE OIL:
???? SMOKED PAPRIKA:
???? CUMIN:

INGREDIENTS:
???? 8 chicken thighs, bone in, and leave the skin on but trim excess fat
???? Kosher Salt
???? 3 medium yellow onions, halved and thinly sliced
???? 1 vine ripe tomato, sliced into rounds

FOR THE CHICKEN RUB:
???? 5 tablespoons tomato paste
???? ⅓ cup extra virgin olive oil, more as needed
???? 1 lemon, juice of
???? 4 garlic cloves minced
???? 1 teaspoon dry oregano
???? 1 teaspoon smoked paprika
???? 1 teaspoon cumin
???? 1 teaspoon black pepper

EASY GRILLED CHICKEN RECIPE | bright, bold asian flavors

This easy, healthy grilled chicken recipe has bright, bold Asian flavors and is perfect for meal prep. Grill your chicken breast on the weekend and have it as a head start ingredient you can joy all week long.
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COTTON CATTLE CO. - - use code: C&D10 at check out
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BUTCHER BOX –
I’ve been using Butcher Box for years. They deliver nationally and offer monthly subscriptions that make it super easy (and convenient) to access grass-fed meats. They are currently offering free ground beef (for life) to any first-time customers.

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TIMESTAMPS
0:00 Intro
0:28 Chicken: how much, what type, where to buy
1:18 Prepare the chicken breast
1:38 Make the marinade
2:38 Add the chicken to the marinade
3:11 Grill the chicken
3:56 Enjoy the chicken
4:11 Prep the chicken as a head start ingredient
4:40 Enjoy with quinoa and bokchoy
5:18 Enjoy an Asian inspired chicken salad
6:57 Blooper - lig gloss

GRILLED CHICKEN WITH ASIAN FLAVORS
1.25 pounds boneless, skinless chicken breasts
2 tablespoons rice wine vinegar
2 tbsp low sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon ground ginger
2 cloves garlic, crushed (or 1 teaspoon garlic powder)
1 tablespoon Sriracha
1/4 teaspoon sea salt
1/4 teaspoon black pepper

INSTRUCTIONS
Combine rice wine vinegar, soy sauce, sesame oil, honey, ginger, garlic, Sriracha salt, and pepper in a bowl. Whisk well to make sure all the ingredients are well combined.

Place marinade and chicken breasts in a large bowl or ziplock bag and toss around until the chicken is coated in the marinade. Pop in the fridge and allow to marinate for at least one hour (the longer the better, so if you have more time go for it!).

Heat grill over high heat and cook chicken for about six minutes on each side or until cooked through. Enjoy!

NOTES
Storage: This chicken will stay fresh in the fridge for up to five days, which makes it great for meal prep.

To freeze this chicken marinade: simply pour it into a resealable, freezer-friendly bag, add your chicken and freeze the entire bag for up to three months.

NUTRITION
Serving: 1serving | Calories: 218kcal | Carbohydrates: 6g | Protein: 31g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 599mg | Potassium: 568mg | Fiber: 1g | Sugar: 4g | Vitamin A: 43IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

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Let’s make lunch ???? Trader Joe’s chicken meatballs + Greek flavors?! 100% yes

Smoky Tandoori Chicken without Oven | Riza's Kitchen Flavours

How to make Smoky Tandoori Chicken without oven.

Serving Size - 3

Chicken Drumsticks 5-6 pieces (400 gm)
1 Cup Thik/Greek Style Curd
2 tbsp Ginger garlic green chilli paste
1/2 tbsp Garam Masala
1/2 tbsp Black Pepper
1 tbsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Kashmiri Chilli Powder
2 tbsp Melted Butter
2 tbsp Lemon Juice
2 tbsp Tandoori Masala
A pinch of food color

#TandooriChicken #SmokyTandooriChicken #SmokyChicken

Greek Chicken Souvlaki (Skewers) | Greek Recipe | Mediterranean Flavors | Su's Food Corner English

Greek Chicken Souvlaki (Skewers) | Greek Recipe | Mediterranean Flavors | Su's Food Corner English

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GREEK- STYLE Spinach & Feta Stuffed Shells (Spanakopita Flavored)

Get this recipe with exact measurements on dimitrasdishes.com

Serves 6-8:
20 jumbo (uncooked) pasta shells
3 cups pasta sauce
8 ounces shredded mozzarella cheese
Garnish: 2 scallions, finely sliced

For the Filling:
• 10 ounces baby spinach leaves, roughly chopped
• 1 garlic clove, grated
• 2-3 tablespoon olive oil
• 1 cup (8 ounces) full fat ricotta cheese
• 8 ounces feta cheese
• 1 teaspoon dried dill
• Salt and freshly ground black pepper to taste
• Pinch of red pepper flakes
• 2 eggs, beaten

For the Béchamel Sauce:
• 2 cups whole milk, warmed
• ¼ cup olive oil or melted butter
• ¼ all-purpose flour
• Salt and black pepper to taste
• 1/8 teaspoon ground nutmeg
• 1 whole egg
• 1 egg yolk
• ½ cup shredded parmesan or gruyere cheese

Preheat the oven to 400 °F, 200 °C.

Cook the pasta shells in boiling salted water for 10 minutes. Drain the pasta and rinse with cold water so that the shells don’t stick together and to stop the cooking process.

To make the spinach filling: Warm the olive oil along with the garlic clove over medium heat for a few seconds or just until the garlic releases its aroma. Take care not to burn it or it will become extremely bitter.
Add the chopped spinach and cook just until it wilts, stirring often.
Place the wilted spinach in a large mixing bowl. Add the ricotta cheese, crumble the feta into the bowl, add the dill, and season with some black pepper and crushed red pepper flakes. Taste and add salt if needed. Mix in the beaten eggs and set aside.

To make the Béchamel sauce: Combine the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted.
Slowly add the milk in and whisk well to incorporate so that it is smooth and creamy.
Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg. Remove from heat.
Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
Add the eggs to the sauce and whisk well.
Add the parmesan (Gruyere) cheese and mix to combine.

To assemble everything: Pour a layer of tomato sauce in a 9 by 13-inch baking pan.
Stuff the shells with the spinach filling and arrange the shells over the sauce.
Pour some béchamel sauce over the shells and top with shredded mozzarella cheese and cover with aluminum foil.
Bake the tray of stuffed shells (on the middle oven rack) covered with foil for 25-30 minutes, then uncover and bake until the cheese is golden by turning the broiler element on for the last 5 minutes. Keep an eye on it so that they don’t burn.

Garnish the stuffed shells with some sliced scallions and serve. Enjoy!

Make Ahead Freezer Instructions: Thaw the tray of shells overnight in the refrigerator then bake as usual. If they are not thawed overnight, place them in the oven while it is still cold and allow them to warm through slowly while the oven is pre-heating. It will take about 15-20 minutes longer for the shells to cook.



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