???? Lidia Bastianich's Chicken With Olives & Pine Nuts Recipe? So Good!
My Angels, My Dears! This 2nd selection for Italian/Italian American cuisine (Giada's Chicken Piccata is 1st) by a favorite chef of mine, award-winning chef and bestselling author, Lidia Bastianich. Enjoy!
Try any of her recipes for an authentic taste of Italy. I think she is the best!
Her book from where I got the recipe is listed below. Also listed below are YouTube channels I highly recommend for your soul, spirit, and peace of mind. They are all a blessing to me.
Thank you so much for stopping by to watch today! If this is your first time, Welcome! If you're returning, Welcome back, My Angel, My Dear!
Many Blessings and Much Favor,
Angel
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Intro Music: Liquid Honey by Natalie Anne Salomon
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Instagram: @angelculinarykitchen
emails: angelculinarykitchen@gmail.com; ygbentley@gmail.com
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Recipe:
Pollo con Olive e Pignoli (Chicken with Olives & Pine Nuts) by Chef Lidia Bastianich
Lidia Cooks from the Heart of Italy, published by Alfred a. Knopf.
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My Recommended YouTube Channels (Let each know I sent you when you visit.):
Angela Mashelle (for fashion/lifestyle for women over 40)
At Home With Tee (for home cleaning/DIY/decor inspo)
Decorating Made Easy with Trina (for home cleaning/decor inspo)
GodFirst (for your soul)
Grace For Purpose (for The Word, prayers, teaching, inspiration)
It's My Life Daralyn (for cleaning, tips, DIYs from a cleaning business owner)
Level Up with Janet E.! (for your spirit)
Middle Eastern Chicken with Lemon Garlic Tahini
Middle Eastern Chicken + Lemon Garlic Tahini ???? omg is it good ????????????✨ I made mine without skewers and added cauliflower rice ???? link in insta bio for recipes #easyrecipes #keto #whole30 #paleo #healthyrecipes #health #cookwithme
Weekly Menu + Recipes + Shopping List
Video: Recipe - Lemon Garlic Chicken with Rice and Yoghurt sauce
Suzanne Husseini shares her passion for cooking wholesome food at home, while sharing her recipe for Lemon Garlic Chicken with Rice and Yoghurt sauce. She also describes her 'slow food' philosophy and how to add to add the love factor in each step of
20 Minute Pesto Chicken with Vegetables
One-pan chicken pesto and vegetables makes the perfect weeknight meal in 20 minutes or less. FULL RECIPE ????
???? HOMEMADE PESTO VIDEO:
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 1.5 lb chicken breast cutlets
???? Salt and Pepper
???? Extra virgin olive oil
???? 1 zucchini cut into half moons
???? 1 red bell pepper cored and cut into strips
???? ½ red onion sliced
???? 1 cup about 5 oz grape tomatoes
???? 1/3 cup basil pesto
???? 1/3 cup cream
???? Juice of ½ lemon
???? Zest of 1 lemon
???? Toasted pine nuts for garnish optional
???? Fresh basil for garnish optional
Super Simple Sticky Pineapple Chicken | Ready in 30 Mins!
Juicy pieces of chicken, fried up with peppers, onions and pineapple chunks in a simple, sweet and savoury stir-fry sauce.
This is my go-to recipe when I've got a hankering for a sweet and sour style dinner, but I haven't got the time to coat and fry up chicken pieces.
Everything gets added to the wok in stages so it's easy to prep as you go, without getting in a fluster.
Free printable recipe is available on our site:
Ingredients:
3 chicken breasts (approx 525g/1.1lbs altogether) chopped into bitesize chunks
2 tbsp cornflour (cornstarch in USA)
pinch of salt and pepper
3 tbsp oil
435 g (15oz) can of chopped pineapple in juice
2 tbsp soft brown sugar
3 tbsp dark soy sauce
1 tbsp tomato puree (paste in USA)
1 onion peeled and chopped into wedges
1 red bell pepper chopped into chunks
2 cloves garlic peeled and minced
1 tsp minced ginger
To Serve:
Coriander (cilantro)
Boiled Rice
Sriracha (add some to give the dish a little kick of heat)
Instructions
1. Place the chicken breast chunks in a bowl and sprinkle on the cornflour and salt & pepper. Mix with your hands to cover the chicken in the cornflour.
2. Heat the oil in a wok or large frying pan over a high heat.
3. When the oil is hot, add in the chicken. Cook on a high heat, moving the chicken around occasionally with a spatula, until the chicken is golden on all sides (about 5-6 minutes).
4. While the chicken is cooking, make the stir fry sauce by combining the pineapple juice from the tin of pineapple with the brown sugar, soy sauce and the tomato puree in a bowl. Mix together and put to one side.
5. Add in the onions and peppers to the wok, and fry with the chicken for 2 minutes.
6. Add the pineapple chunks, from the tinned pineapple, into the wok and cook for a further two minutes.
7. Stir in the garlic and ginger and cook for a further minute.
8. Add the stir fry sauce you made earlier to the wok.
9. Continue cooking on high, allowing the sauce to bubble and reduce down, whilst stirring occasionally. It should take about 5-6 minutes on a medium-high heat to reduce down and start making the chicken look darker and caramelized.
10. Once cooked, turn off the heat and serve over boiled rice. Sprinkle with coriander and serve.
Coriander (cilantro),Boiled Rice,Sriracha
Notes
Can I make it ahead?
This recipe tastes best when cooked and eaten right away. However, you can make it if it will help speed up dinner time.
Make ahead, then cool and refrigerate in a sealed container (for up to a day).Reheat by heating a tablespoon of oil in a wok, over a medium heat, then adding the pineapple chicken to the wok. Move it around the pan often, using a spatula, until piping hot throughout. It will take about 10 minutes to heat through.You may need to add a splash of water to loosen it up a little when reheating.
Can I freeze it?
I don't recommend freezing this recipe as the peppers and onions are likely to go a little soggy.
Ingredient swaps
Swap the chicken for chopped pork tenderloin pieces, or go vegetarian and swap for quorn pieces.
Add in extra vegetables - mange tout (snow peas), roughly chopped spring onion, mushrooms, asparagus and tenderstem broccoli pieces all work well and have a similar cooking time to the peppers.
Add 1 tsp chilli flakes or 1-2 chopped fresh chillies or 1-2 tsp sriracha for a spicy kick.
Add ready-cooked egg noodles at the end and cook for a further 2 minutes (until piping hot) for a pineapple chicken noodle stir fry. Saves having to cook rice to go with it!
#CookingShow #Recipe #fakeaway