© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Rogan josh is a type of Indian curry distinguished by its thick, flavorful red sauce and tender meat, usually mutton or lamb. Rogan Josh has its roots in Persia. "Rogan" in Persian means clarified butter, while "Josh" stands for cooking meat at high heat. I am using boneless, skinned chicken thighs so the dinner will be on the table in half an hour. Serve with rice or naan--perfect for weeknights!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

This smothered chicken thighs recipe uses skin on and bone-in chicken thighs with a rich sauce made from lots of onions, whiskey, garlic, and chicken stock. The chicken is tender, juicy, and full of flavour, making it the perfect comforting dinner. I only used 250 ml chicken stock, as I prefer the onion sauce thicker and chunckier, but you can customize it and use more stock to suit your preferences. Use thyme if you can't find fresh tarragon.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Cooking and eating is a great way to get to know different food cultures and national cuisines. If you're looking for a new idea for a quick and easy meal, then this Chicken Satsivi, a Georgian culinary gem, is definitely something you must try.
Satsivi aka Chicken in Spiced Walnut Sauce is generally characterised by its delicious sauce, whose main ingredient is walnuts. Together with garlic and some spices, they create a wonderfully creamy and aromatic sauce, in which the chicken (breast or thigh) cooks until tedner to absorb the flavour of the sauce. It's a perfectly healthy comfort food that will make you warm and cozy on cold winter evenings. If you want to use a whole chicken, then it's better to precook and cut the chicken before infusing them with the sauce.

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Whole chicken legs are generously spiced with a mixture of olive oil, tomato paste, ground coriander, cayenne peppe and cumin and marinated for overnight, then baked until plump, juicy and crispy. Served with a fluffy and flavourful bulgur prepared with peas, tomatoes and lots of spices. You can replace bulgur with couscous if desired and add some dried figs or apricots in it. Sprinkle some chopped pistachios over for extra crunch.

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© 2024 | http://angiesrecipes.blogspot.com

I love chicken thighs and legs in case you haven't noticed it yet. Bone in, skin on thighs / legs are so much juicier and have more flavour, but it really all comes down to personal preference! If you want to use chicken breast, go for it. Adjust the cooking time accordingly. The sauce used two types of mustards: wholegrain and smooth. So do expect it's full of mustard flavour. I used Maille, but you can use any other quality brands.

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© 2024 | http://angiesrecipes.blogspot.com

Translating to rooster stewed in wine, coq au vin, a French classic was originally a peasant dish designed to make use of an old rooster that was too tough and sinewy to be simply roasted. It was a dish that was cooked low and slow. However, tough roosters have given way to tender roasting chicken in most recipes today. So it would be more accurate to call this Poulet au Vin. I wouldn't use chicken breast for this recipe as you can easily overcook them. So bone in thighs, drumsticks or whole legs are better to use for coq au vin.

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© 2024 | http://angiesrecipes.blogspot.com

The uncomplicated chimichurri, a classic Argentinian uncooked sauce, consists of a few spices, fresh parsley and plenty of garlic and acts both as a marinade and sauce. You can make the sauce in a food processor, but hand-chopping everything makes it look more rustic and especially fragrant. It is delicious drizzled over literally anything, from meat, cheese, to tofu and vegetables and fabulous with bread too. To make your chimichurri chicken particularly flavourful, I would recommend that you let the chicken marinate overnight in the fridge. However, if you are short on time or impatient, 30 minutes is minimum.

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© 2024 | http://angiesrecipes.blogspot.com

The chicken drenched in a rich, creamy bacon and tarragon sauce is a delicious, budget-friendly and delicious dinner night option, made with skin-on bone-in whole chicken legs. You can of course opt for the chicken breast if that's what you prefer, but go bone-in, skin-on when you can. Skin helps to keep the chicken moist during cooking, and the bones add an extra layer of flavour to the meat.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Chicken cacciatore is a rustic, warming and hearty chicken stew in a rich tomato-based sauce with vegetables, herbs and wine. Serve this earthy hearty stew with crusty bread or on a bed of polenta or pasta, sprinkled with some freshly grated Parmesan. I have used white wine, but you can definitely use red wine instead.
Chicken cacciatore, literally meaning “hunter's style chicken,” has origins that date all the way back to the 14th century. The primary meat of cacciatore back then was rabbit, but other versions add meats like salami and sausage as the protein of choice. Since then, chicken has evolved and become the crowd-pleaser.

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© 2024 | http://angiesrecipes.blogspot.com

Pollo fritto, Italian for fried chicken, is a Tuscan-Jewish dish (without Saltimbocca salt) traditionally enjoyed for Hanukkah, where the chicken is simply marinated in a mixture of lemon juice, garlic, herbs and spices, then coated with flour and egg before deep-frying until golden crispy. Traditional recipes use a whole chicken, cut into parts, but you can simply use a mixture of wings, drumsticks and thighs.
What makes this chicken recipe a standout is the Saltimbocca salt. A simple but genius condiment made with crumbled crispy Prosciutto, sage and salt and black pepper. Saltimbocca, Italian for “leap into the mouth”, is an Italian classic made with thin cutlets (chicken, veal, or pork) wrapped or topped with prosciutto and sage.

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This is how you take roasted chicken to the next level. First you dry brine the chicken with sea salt and leave it in the fridge for at least 1 hour up to 24 hours, then coat the chicken with red-curry flavoured mayonnaise, which makes chicken extra moist and flavourful, before roasting to perfection. If you don't have or don't want red curry paste, then some herbs of your choice would be great too. Delicious served with crusty bread, vegetables or a green salad. Alternately, place chicken legs on a bed of potatoes, carrots and onions and roast until golden brown and crispy.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

It's easy and totally delicious to turn the luxuriously silky chicken liver parfait into a beautiful tart served with some greens dressed with olive oil and balsamic vinegar, toasted hazelnuts and sweet ripe figs. I used keto pork rind crust, but you can use regular pastry or even a store-bought crust for the recipe. If you are making keto crust, add 1-2 teaspoons of fresh thyme leaves to the mixture. Instead of macadamia nuts, walnuts, pecans or hazelnuts can be used to make the crust. A side not on prepping the chicken liver. There are sinew and greenish bits on the chicken livers, you will have to remove and discard them before cooking as they will make the parfait taste bitter if left on and the tart will be ruined.