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How To make Chicken Thighs with Aromatic Spices
Stephen Ceideburg 2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns 1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt 6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows) 1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips 1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste
Bring 7 cups water to a boil in a large saucepan, add chick- en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator. Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess. Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes. Drain on paper towels and keep warm in a 200 degree F. oven. Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add
vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mixture and the broth. 234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE; 208
MG SODIUM; 77 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
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Slow Cooker Honey Garlic Chicken Thighs and Potatoes Recipe
i love a good slow cooker meal and this honey garlic chicken thighs and potatoes is slow cooked to perfection. The chicken and potatoes are well seasoned and slow cooke in a flavor packed honey garlic sauce. This recipe is so good! and easy!
INGREDIENTS
6 to 8 large bone in thighs
1 large onion, minced
1 lb baby potatoes
2 tsp oregano
salt and pepper to taste ( i used 2 tsp salt and 1 tsp black pepper)
2 Tbs olive oil
2 Tbs lemon juice
6 cloves garlic, minced
1/2 cup honey
1/3 cup sweet chili sauce
3 Tbs soy sauce
1 Tbs brown sugar
1 Tbs dijon mustard
1 Tbs corn starch mixed with 2 Tbs water
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Juicy and aromatic oven baked chicken thighs recipe | Sweet & Zesty | Super Easy Dinner Recipe
I’m on a low carb diet and I thought I’d share one of my chicken recipes I use from time to time. It leaves a nice aroma throughout the entire house and makes everyone hungry. Your family is going to come flocking down the stairs, listen to every word you say, set up the table and wash their hands as soon as they smell the enchanting aroma; therefore I call it my “Hivemind Chicken.”
It’s also simple enough that kids can help along in most of the cooking process. My 3 year old daughter loves to help out in the kitchen and we had lots of fun together making this dish.
As a cooking adventurer I measure my ingredients with my heart. ;)
Ingredients:
Bone and skin on chicken thighs
Lemon
Honey
Red onion
Olive oil
Yellow mustard
Course ground mustard
Dry seasoning: Salt, pepper, thyme, smoked paprika, turmeric, cayenne pepper
Add all ingredients into a bowl and marinate overnight, and bake at 400 F for 40 to 45 minutes. Simple and delicious!
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TASTY AROMATIC KASHMIRI CHICKEN MASALA RECIPE (STEP BY STEP GUIDE IN ENGLISH)
How To Make Kashmiri Chicken Masala - Chicken Masala Recipe - Aromatic Chicken Curry Recipe
This chicken curry is bit different from the usual chicken curry with the addition of milk and slow cooking the chicken in the milk makes it extra flavorful. I like making the spice powder fresh to get that maximum burst of flavors which you will never get using any store bought spice powders. Usually bone in chicken is marinated with salt and turmeric powder, fried in oil for a brief period of time, taken out, then the gravy is made and the fried chicken is added but I think making in this way is just as equally good and more simpler without any change in taste.
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Ingredients required for making kashmiri chicken masala recipe - Serves 10 to 12 (if using boneless chicken)
* 1.5 kg/ 3.3 lb boneless skinless chicken thighs (can even use bone chicken)
* 400 gm/ 14 oz / 2 very large onions finely chopped
* 35 gm / 1.2 oz ginger
* 45 gm/ 1.6 oz/ 6 large garlic cloves
* 150 gm / 5.3 oz / 1 large or 2 medium tomatoes
* 1/2 cup (standard measuring cup) plain unflavored yogurt. Take out the yogurt from the refrigerator half an hour before you start cooking or before starting any of your prep work.
* 1 dry bay leaf
* 1 teaspoon fennel seeds (saunf)
* 10 green cardamoms (elaichii)
* 10 cloves
* 12 black peppercorns
* 1 & 1/2 inch long cinnamon stick
* 1 tablespoon kashmiri red chilli powder
* 1 teaspoon paprika
* 1 tablespoon heaped ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 teaspoon turmeric powder
* 2 to 3 teaspoons salt. Add less to start with and add later if required after doing a taste test at the end.
* 1 tablespoon oil (by mistake I told in the video as 1 teaspoon)
* 2 tablespoons heaped ghee. How to make ghee -
* 1/4 th teaspoon kasoori methi (dried fenugreek leaves)(optional)
* 1/4 th teaspoon ground mace (keep this proportion unchanged even if are reducing the recipe to half the quantity)
* 1/4 th teaspoon ground nutmeg (keep this proportion unchanged even if you are reducing the recipe to half the quantity)
* 1 cup whole milk. Can even use low fat milk
* 1/2 cup water. Add more water if you see gravy becoming too thick. The gravy is bit on the thicker side for this recipe.
* 2 tablespoons water for mixing with spices in yogurt + 4 tablespoons water added to pan before adding yogurt spice mix.
* chopped coriander leaves
* 2 teaspoon fresh lemon/lime juice
** Point to note - Curries specially any kind of meat curries tastes best the next day it is made so if you can hold your patience then please make this the day before you plan to serve. It stays good in the refrigerator for about 4 days and the more it sits the better it gets in terms of flavor .
Serve with naan/paratha/roti/sweet yellow pulao/pea pulao/plain basmati rice
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
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How to make the best melt in your mouth tasty Oven Baked Chicken - quick roasted chicken recipes
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This Easy step by step baked chicken recipe is aimed at saving time, while still enjoying the great flavours that oven roasted/baked chicken legs, chicken drums, chicken thighs, chicken leg quarters offers. It is an Easy baked chicken recipe, for dinner, meal planning ideas that you’ll find yourself repeating over and over again for your family.
The ingredients used in the tasty easy chicken seasoning, are easily and readily accessible to you, and are substitutable with your favorites ingredients.
I hope you enjoy this recipe as we have.
INGREDIENTS:
* 6 Chicken leg quarters or, (your favorite cut)
* 1 Tbsp lemon pepper seasoning, has salt, so no additional salt needed
* 1 Tbsp all purpose seasoning, or 1 chicken bouillon cube
* 1/2 Tbsp smoked paprika
* 1/2 Tbsp dry or fresh oregano
* A pinch of cumin (more like 1/6 tsp)
* 1 Tbsp half & half ginger & garlic paste
* 1 Tbsp melted butter (sub with olive oil)
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Coconut Meat Remover -
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Easy Sweet and Spicy Baked Chicken Thighs Recipe
I love an easy dinner and this easy baked sweet and spicy chicken thighs recipe is deliciously simple to make! you will be hooked!
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INGREDIENTS
5 bone in chicken thighs (about 2 lbs)
1/4 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp red pepper flakes
salt and pepper to your taste ( i used 1 tsp salt & 1/4 tsp black pepper)
3 Tbs butter (i used salted butter)
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