or breasts; thighs; 1 x And drumsticks only 2 tb Butter 1 x Salt and pepper 1 cn Bing cherries :
pitted (1 lb) 1 c Chili sauce 2 ea Chicken bouillon cubes OR 2 ts Chicken stock base 1/4 c Pale dry sherry 2 tb Cornstarch 2 tb Water 3 tb Brandy OR Cognac -- warmed FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE. Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings.
How To make Chicken& Cherries Jubliee's Videos
Chicken Hawaiian Salad and Wrap
Chicken Hawaiian Salad and Wrap INGREDIENTS: Grill chicken (pieces) - 1 cup Lettuce (Pieces) - 5 nos. Bell Peppers (red, green, yellow) - 2 tsp Pine apple - 2 tsp Cherry tomatoes - 3 nos. Olive oil - 3 tsp Sweet mustard sauce - 3 tsp French cheese - 3 tsp Dry fruits - 4 tsp Cheese (grated) - 5 tsp DIRECTIONS: Take grilled chicken pieces in a bowl, add lettuce, red, green, yellow peppers, pine apple, cherry tomatoes mix it well. Then add olive oil, sweet mustard sauce, french cheese, dry fruits mix it well. Take a wrap, by the topping with salads, grated cheese roll it and cook it for a minute on both sides. Cut it and serve it. Delicious Chicken Hawaiian Salad and Wrap is ready to serve.
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Ingredients: Chicken Marinate ½ kg boneless chicken ½ tsp salt 2 tbsp plain yogurt 1 tsp ginger paste 1 tsp garlic paste ¼ tsp turmeric ½ tsp red chili
One Pot Preparation 3 tbsp cooking oil ½ cup sliced onion 2 bay leaves ¼ tsp ginger paste 1 ½ cup-soaked basmati rice 1 tsp salt 1 ½ cup hot coconut milk 1 cup hot water ½ tsp garam masala 1 ½ tbsp fresh coriander 1 tsp ghee
Instructions: 1. Mix the chicken pieces with salt, yogurt, ginger paste, garlic paste, turmeric, and red chili 2. Saran wrap and marinate for 15 minutes 3. Place the chicken in a pot with cooking oil and cook until brown for 10-12 minutes on low-medium heat 4. Remove the chicken pieces, add sliced onions, splash of water, bay leaves, ginger paste and rice that has been soaked for 30 minutes 5. Pour hot coconut milk and hot water 6. Place the chicken back into the pot 7. Cook for 10-15 minutes on low-medium heat with the lid on 8. Sprinkle garam masala, chopped coriander leaves, and ghee 9. Give it one last stir before serving 10. Ready to Enjoy!
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Tis’ the season for spontaneous trips to the beach or pool to cool off after work or school. On the way home, you can grab a rotisserie chicken from the shops and make this refreshing summer salad for dinner.
Here, a bright dressing is made using lime juice and pomegranate molasses. And to help make this a more substantial meal, you can serve the salad alongside a stack of garlic butter flatbread.
Recipe by Heidi Sze
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