Stuffed Chicken..!!!????
Malabar style stuffed chicken❣️
INGREDIENTS
FOR CHICKEN MASALA
CHILLY POWDER – 2 TABLESPOON
TURMERIC POWDER – 1/4 TABLESPOON
GINGER GARLIC PASTE – 1/4 TABLESPOON
SALT – AS NEEDED
FOR GRAVY
SPRING CHICKEN – FULL CHICKEN (250 GRMS)
ONION – 4 MEDIUM
SHALLOTS – SMALL BOWL
LEMON JUICE – 1 LEMON
GREENCHILLY – 4(as per your taste)
GINGER GARLIC PASTE – 2 TABLESPOON
TOMATO – 3 BIG
CURRY LEAVES, CORRIANDER & MINT LEAVES – 1 HANDFULL
TURMERIC POWDER – 1/4 TEASPOON
PEPPER POWDER -1 1/2 TABLESPOON
SALT – AS PER YOUR TASTE
CUMIN POWDER – 1/2 TABLESPOON
FOR STUFFING
EGG – 2 BOILED
ONION – 2 SMALL SIZES
GREENCHILLY – 2
GINGER GARLIC PASTE – 1/2 TEASPOON
CURRYLEAVES – 2 STALKS
INGREDIENTS
FOR CHICKEN MASALA
CHILLY POWDER – 2 TABLESPOON
TURMERIC POWDER – 1/4 TABLESPOON
GINGER GARLIC PASTE – 1/4 TABLESPOON
SALT – AS NEEDED
FOR STUFFING :-
Spice up the chicken.
Next we can make chicken stuff: -
Heat a pan and add onion, green chilly, curry leaves and season it with turmeric powder and salt. Saute it well then add boiled eggs in it.
Fill this masala in spiced chicken carefully and fry it in oil.
For gravy:-
Heat a pan, pour oil and add ginger garlic paste,onion ,shallots and mix it well with turmeric powder and salt. Then add green chilly, tomato and saute it well and season it with pepper powder and cumin powder. After the tomatoes are well fried add lemon juice and leaves.
Add the stuff chicken in it and cook it for a min then flip and cook the other side carefully then Flame off the stove.
Serve it❤️
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Christakis - Chicken Athenian
Christakis - Chicken Athenian
Tustin, CA 92780
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Roasted Rice Stuffed Chicken
The name Plaka denotes the colorful taverna section in Athens, a hillside area that comes to life at night with music and dining, where this dish is a specialty. Pilaf studded with pine nuts and raisins roasts inside broiler-fryers.
Roast Chicken Plaka Style / Kota Plaka
2 whole broiler-fryer chickens (about 3 pounds each), or 1 roasting chicken (5 to 6 pounds)
Salt and pepper
1 teaspoon grated lemon peel
2 cloves garlic, minced
1 cup long-grain white rice
2 cups chicken broth
1 medium-sized onion, finely chopped
½ cup butter
½ cup golden raisins or currants
½ cup pine nuts or slivered almonds
1 cup dry white wine
1 can (15 ounces) artichoke hearts, or 16 parboiled
fresh tiny artichoke hearts
Wash chicken and giblets and pat dry. Rub with salt, pepper, and lemon peel. Tuck garlic inside chicken cavities.
Steam rice in the broth for 20 minutes. Meanwhile, in a large frying pan, sauté onion in 2 tablespoons of the butter.
Chop the chicken livers and add to onion along with raisins and nuts; sauté a few minutes, add to rice, and fluff lightly with a fork. Heat remaining butter until it sizzles and starts to brown, then pour over rice; fluff with a fork. Spoon stuffing inside birds and place breast side up in a large roasting pan. Tuck remaining giblets alongside.
Roast in a 425 oven for 25 minutes. Reduce temperature to 350° and pour the wine over the chicken, Continue roasting 1 hour longer (or 1½ hours for the roasting chicken). Add artichokes to pan juices, cover with foil, and roast 15 minutes longer, or until the leg joints move. Transfer to a large carving board and surround with artichokes. Skim fat off pan juices, and pour juices into a sauce bowl. Makes about 8 servings
How to Make Chicken and Gouda Phyllo Cigars
Low-fat, smoky gouda and baby spinach deliciously complement grilled chicken in a crispy phyllo cigar.
Prep Time: 15 Mins
Cook Time: 15 Mins
Total Time: 30 Mins
INGREDIENTS:
8-ounces chicken breasts, grilled, cooled and diced to ½-inch pieces
¼ cup red onion, minced
2 tablespoons honey
2 tablespoons red wine vinegar
12 sheets Athens® Fillo Dough (9″ x 14″), thawed
Cooking spray, as needed
1/2 cup light/low fat smoked Gouda cheese, shredded
2 cups baby spinach
DIRECTIONS:
In a small bowl, combine the red onion with the honey and red wine vinegar. Set aside for garnish.
Lay a sheet of fillo dough on a work surface. Spray lightly with cooking spray. Continue layering the fillo dough until layers are complete.
Spread half of the cheese along the bottom 2 inches of the long side of the fillo. Top the cheese with half of the chicken and then half of the spinach.
Roll the fillo up over the filling to form a roll. Continue to roll to the end of the fillo strip. Spray the outside of the cigar with cooking spray and place seam-side down on an ungreased baking sheet. Score the cigar in half. Repeat with the remaining fillo and filling to create two long cigars.
Bake cigars in a preheated oven at 350°F for 10-15 minutes or until lightly browned. Remove and let set for 5- 10 minutes.
For presentation: Cut each cigar into two, 7-inch cigars and reheat on the grill or an open Panini press. Using a colander or slotted spoon to drain the liquid draining the liquid, garnish with red onion. Serve immediately.
Tip: The smoked cheese replaces the need for bacon and the sweet and sour onions act as a healthy condiment. Grilling the chicken and the final cigar add texture, depth of flavor and eye appeal.
To serve as an appetizer, cut each 7-inch cigar into four, bite-size pieces.
Serve onions on the side to replicate ashes or stuff in one end of the cigar.
Yield: 4 cigars
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