Hyderabadi Chicken Korma

Hyderabadi Chicken Korma

This delicious and flavorful chicken korma is everything you need to lift up your mood!

Hyderabadi Chicken Korma is an ultimate delight for chicken lovers!

The first korma recipe originated from the Indian Subcontinent back in the 16th century.

The word korma is derived from an Urdu word with the meaning “braise.”

Braising of meat is often referred to as pot roasting though some cooks make a distinction between the two methods, based on whether additional liquid is added.

Typically, the chicken korma recipe is known as a dish in which meat and veggies are braised with stock, water, and yogurt or cream.

The korma can be mildly spiced or fiery and can be made with chicken, meat, veal and beef.

Making Hyderabadi Chicken Korma

This Korma has tender chicken thigh meat pieces cooked in butter and is made using a melody of spices.

First we made the sauce, then we cooked the thigh meat pieces in butter then added the sauce and vegetables.

16 ounces chicken thigh pieces

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 Bay leaf

3 Cardamom pods

1 inch cinnamon stick

2-3 Cloves

1/2 curd

15 cashews (soaked in warm water)

to taste salt

to taste red chilli powder

Grind tomatoes and cashews to make a paste, set aside.

In a medium fry pan over medium heat, sauté onions and ginger-garlic paste, about 1 minute.

Next add tomato-cashew paste, salt to taste and about 1/8 to 1/4 tap. red chilli powder

Mix until combined. Pour into a large measuring cup and set aside.

In medium fry pan over medium heat add butter until melted.

Next add chicken pieces and cook until chicken is oblique.

Next add the Hyderabadi Korma sauce and mix in. Then add 1cup peas and carrots and mix in.

Let cook for about 5 minutes. Remove from heat and allow to continue cooking another 5 minutes.

Close  up of Chicken  Korma

Plate server over rice. Here is plated the Chicken Korma over a Ginger Turmeric Rice.

Plated Chicken Korma over rice

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Sesame Blood Orange Chicken

If you like crispy chicken and love the flavor of blood oranges, than you should give this chicken thigh recipe a try.

It’s coated in sesame seeds and baked until crispy then drenched in a sweet Asian inspired orange sauce.

And because blood oranges are in season, they were used in place of navel oranges.

As the name suggests, blood oranges are red in color, sometimes in splotches on the outside but definitely on the inside.

The concentration of the red inside depends on the particular type of orange and growing conditions.

Squeezing them is when you truly understand where the “blood” reference comes from, as the juice resembles the ruby red of a cranberry as opposed to the yellowish tone of regular orange juice.

The blood orange taste a lot like ordinary oranges only they’re slightly more bitter but less acidic.

Some types are actually sweeter than the average Navel or Valencia orange.

Blood oranges originated in Sicily and Spain and varieties include: Maltese, Moro, Sanguinelli, Scarlet Navel and Tarocco.

Nutritional Value Of Blood Oranges

Blood oranges contain a long list of antioxidants, including polyphenols, flavanones, anthocyanins, and ascorbic acid, which help in reducing oxidative stress in the body, according to a published study in the Journal of Agriculture and Food Chemistry .

Consuming these varieties of oranges increases vitamin C and zeaxanthin content in the body, helping to fight infections and improving overall health.

Blood oranges contain high amounts of Vitamin C. Up to 130% of the recommended daily amount.

The presence of vitamin C in blood oranges helps to prevent the risk of developing scurvy and reduce any other inflammation caused by oxidative stress, as published in the Pharmacognosy Magazine.

They also contain potassium, Vitamin A, iron, calcium, and fiber.

With their antioxidant properties, in particular one called anthocyanins, the oranges are said to be beneficial in lowering the risk of heart disease and certain types of cancer.

Sesame Blood Orange Chicken

8 boneless, skinless chicken thighs

1/2 cup tapioca or cornstarch

1/4 cup sesame seeds

2 tablespoons oil

ORANGE SAUCE

1/4 cup honey

Juice and zest from 2 oranges

2 tablespoons soy sauce

2 teaspoons sesame oil

1 -inch piece of ginger, grated with a Microplane or very finely minced

1 garlic clove, grated with a Microplane or very finely minced

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

Place the chicken in a resealable plastic bag. Add the tapioca starch and the sesame seeds, seal the bag, and shake to coat the chicken.

Drizzle half the oil on the baking sheet then lay the chicken on top. If there are sesame seeds remaining in the bag, take them out and press them into the tops of the chicken. Drizzle with the remaining oil. Place the chicken into your oven and bake for 35 minutes.

While the chicken is baking, make the sauce. Combine all the sauce ingredients in a small pan over medium-high heat. Boil for 5-7 minutes, or until the sauce thickens enough to coat the back of a spoon.

Remove the chicken from the oven and dip each piece in the sauce then set it back on the baking sheet. Turn your oven to broil and put the chicken back in the oven for 5 minutes.

Keep a close eye to make sure thighs do not burn.

Cooking with Chicken Thighs

Chicken is the most popular type of poultry, and it is the second most consumed meat in the world.

Chicken has leaner meat than most other types of poultry, like goose or duck.

Chicken thighs are a favorite cut of dark meat poultry for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

The abundance of connective tissue not only makes them flavorful, but also forgiving of longer cooking times unlike breast meat, which tends to dry out quickly.

Is Chicken Thigh Meat Healthy To Eat

Some chicken parts contain fat. The organ meats contain the most fat, followed by the thigh and leg meat, and then the breast meat.

Chicken thighs as we all know is brown meat, and so is the fat.

Brown fat is a type of fat that stores energy in a small space. It creates heat and burns calories.

Most of the fat in chicken thighs are unsaturated, making it a healthier cut of meat over other fatty options.

And your body needs a certain intake of fat every day in order to create energy.

Nutritional Value Of Thigh Meat

Thigh meat contains more vitamins and a full spectrum of minerals. The vitamins include most of the B-vitamins, with vitamin – A and E, and folate as well.

The serving of chicken thigh meat provides you with 30% of the daily value (DV) for niacin, 15% of the DV for phosphorus, vitamin B-6 and zinc and 10% of the DV for riboflavin.

You need niacin, riboflavin and vitamin B-6 for turning the food you eat into energy and phosphorus and zinc for forming DNA.

On average, bone-in chicken thighs are about 6 ounces each, with about 3 to 4 ounces of edible meat.

Chicken thighs are an excellent source of protein. One serving of thigh meat, about 3 to 4 ounces contains around 14 grams of protein.

One medium chicken thigh with skin contains about 140 calories and 9 grams of fat. Where as, a skinless thigh contains 90 calories and 4 grams of fat.

Chicken skin can add delicious flavor and texture, though it can add fat and calories to the otherwise lean meat.

If you prefer your thigh with the bone in, but rather not eat the skin do to your concern about calories and fat, that’s okay.

You can reduce the calories and fat by removing the cooked skin before serving the meat.

A 2014 study by a Canadian research study group found that organic free-range chickens were lower in fat compared to caged chickens.

However, when the skin was removed there was no difference in fat content.

Chicken Skin Contains Large Amounts of Glycine

Collagen is good for the health of our skin. Our body produces collagen through the synthesis of amino acids.

The primary (non-essential) amino acid involved in Collagen synthesis is called glycine.

The most concentrated sources of glycine include meat cuts from near the bone, skin, and connective tissues of chicken meat.

Chicken thighs, including the skin, is one of the very best dietary sources of glycine. Per 100 grams of chicken thigh, there is a supply of approximately 1137 mg of glycine.

How Many Thighs Per Serving

When your cooking dinner, you always hope you make enough.

With chicken thighs, the meat on the bone can vary in weight.

Cooked and Platted Skinless Boneless Chicken Thighs

The average package of four chicken thighs will weigh approximately 1 1/2 pounds .

One chicken thigh will yield about 3 to 4 ounces of meat, without skin or bone. Therefore, count on big eaters having two thighs.

And for lighter meat eaters, including children, usually one chicken thigh per person should be enough.

Chicken thighs are easier to cook. Even if they reach an internal temperature of 180 degrees, they’ll still be juicy.

Left over thigh meat when warmed is still juicy and tender.

According to Taste Asian Food – Asian chef’s prefer chicken thigh over breast meat and they say that chicken thigh meat is the most common cut of chicken used in Asian recipes because the meat is juicier and more tender than chicken breast meat.

So on your next trip to the market, get a package of chicken thighs and give yourself a head start on dinner, as this versatile cut of meat is flavor-packed and delicious.

Read more here about chicken breasts: Enhance Your Chicken Breasts With These Simple Maneuvers

Rotisserie Chicken Baguette Sandwich With Basil

Rotisserie Chicken baguetteRotisserie chicken sold at Costco and other markets for $4.99 is a great deal. They say that they are actually losing money by doing that, but it gets you in the warehouse or store to by commodities, like food, clothing and other products that they sell. So their loss is made up in the other things that you buy.

Cooking 3 rotisserie chicken on the grill with Charcoal and Briquettes Most are familiar with what a rotisserie chicken is.

For those who are not familiar, the chicken is skewered on a spit or a long solid rod while it is being cooked over an open fire, such as in a fireplace or over a campfire, or roasted in a rotisserie oven.

The rotation of the chicken on the spit cooks the meat evenly in its own juices and allows easy access for continuous self-basting.

Rotisserie cooking was popular in medieval times and in early modern kitchens that had a fire place.

Some fresh baguettes in the basket at the bakery The loaf of baguette that we used is a long thin loaf of French bread.

The history of the baguette according to Wikipedia is that the word “baguette” was not used to refer to a type of bread until the 1920’s, but what we know as a baguette today, may have existed well before then.

The word is derived from the Italian bacchetta which simply means “wand” or “baton.”

Our featured recipe is a delicious meal that can be ready in 20 minutes from start to finish.

Here is what you will need for your – Rotisserie Chicken Baguette Sandwich With Basil

1 (1 lb) loaf baguette

1 (18 oz) bottle bottle of your favorite BBQ sauce (We use BBQ sauces from Whole Foods that do not have soy or canola oil in them)

2 cups cooked and shredded Rotisserie chicken

1/3 cup chopped red onion

3-4 fresh torn basil leaves

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees

Cut baguette loaf in half lengthwise.

Pour 1 cup each of BBQ sauce on top of both halves of bread.

Next, place 1 cup of shredded rotisserie chicken onto each baguette half.

Evenly sprinkle 1 cup of mozzarella cheese onto each of the baguette halves.

Evenly sprinkle chopped onion over the cheese between the two baguette halves.

Place the two baguette halves on a cookie sheet and bake for 15 minutes or until cheese has melted and bread is heated through.

Rotisserie Chicken baguetteSprinkle some torn basil leaves over the tops of both baguette halves. Note: do not tear basil leaves until you are ready to place them over the prepared cooked sandwich.

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What To Do With Your Turkey Dinner Leftovers

What To Do With Your Turkey Dinner Leftovers What to do with all of that turkey meat leftover from your Thanksgiving Dinner. When you were preparing a turkey dinner for Thanksgiving the day before and the day of, you no doubt were anticipating what you would do with the leftovers, especially the turkey meat itself.

Thanksgiving dinner is one of the most highly anticipated meals of the year, and you can make the most of the turkey leftovers by transforming them into soups, sandwiches, and salads with these satisfying recipes from Splendid Recipes and More.

What To Do With Leftovers

Culinary dishes made from leftovers are common in many American households. Recipe ideas for leftovers were created in the days before refrigeration and reliable airtight containers existed. Besides capturing nutrition from otherwise inedible bones, stocks and broths make an excellent base for adding leftover morsels too small to be a meal themselves.

Casseroles, paella, fried rice, Shepherd pies, and pizza can also be used for this purpose, and may even have been invented as a means of reusing leftovers (Leftovers – Wikapedia).

Culinary Ideas For Your Leftover Turkey

In the following recipes, the leftover turkey can replace the chicken. Turkey also makes a great addition to our chicken soups and casseroles. Here are a few ideas to use your leftover turkey in our chicken recipes.

close up of Mango Guacamole Chicken SaladMango Guacamole Chicken Salad 

1 large cooked chicken breast, without bone or skin

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

Shred the cooked chicken breast into a medium bowl and mix with mango puree, mayonnaise, and sugar. Set the mixture aside.

For the Guacamole

1 avocado, seeded and peel removed

1 small tomato, without seeds

2 garlic gloves

2 teaspoons powder coriander

3 tablespoons chopped yellow onion

1 teaspoon white balsamic vinegar

1 teaspoon lime juice

1 teaspoon lemon juice

1/4 teaspoon Himalayan salt

5 to 6 whole pepper corns

Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.

Read more here about plating the Mango Guacamole Chicken Salad

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Enchilada Casserole with Kale and Sweet PotatoesEnchilada Casserole with Kale and Sweet Potatoes

This recipe is made without meat, but you can add some left over shredded turkey meat (2 to 3 cups).

1 large sweet potato, grated (making about 2 cups)

1 small onion, sliced

1/2 teaspoon cumin seed

1 bag Fresh Baby Kale Mix

1 – 14.5-ounce can black beans, drained and rinsed

1 – 14.5-ounce can tomato sauce, no salt added

1/4 cup chipotle salsa

1/4 cup shredded Cheddar cheese (for a vegan dish use tofu or nutritional yeast)

4 corn tortillas cut into strips

Preheat oven to 425 degrees

Coat a 13 X 9-inch baking dish with butter or coconut oil (for a vegan or vegetarian dish)

Evenly spread the grated sweet potato in the baking dish, then layer the onion. Next sprinkle with the cumin seed, then layer on the kale and black beans (you can opt for adding 3/4th pound of cooked ground beef or chicken at this point).

Pour the tomato sauce over the dish, along with the chipotle salsa. Sprinkle with cheese, then spread the tortilla strips on top.

Cover and bake for 25 minutes. Let cool about 5 minutes. Plate and serve.

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Read More Here About Kale… Kale Makes a Heart Healthy Salad

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Coconut Chicken Lettuce WrapsCoconut Chicken Lettuce Wraps

12 leaves of butter lettuce

2 tablespoons extra virgin coconut oil

1 pound chicken breast or chicken thigh strips (option to also use ground meat)

2 medium green onions, chopped

½ cup canned water chestnuts, drained, rinsed, and chopped

¼ cup chicken broth

Recipe ideas for Turkry day left overs2 tablespoons tamari soy sauce

1 tablespoon tapioca starch

2 tablespoons filtered water

¼ cup gomasio (sesame seeds and sea salt) – recipe to follow

1/2 cup dried fine flacked unsweetened coconut meat

Link here to prepare the Gomasio for the Coconut Chicken Lettuce Wraps, and the instructions to prepare the recipe. Click here.

We also have…

Gluten Free BBQ Chicken Lasagna Just shred some turkey meat.

Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad The turkey is already roasted.

Chicken Tortilla Soup or how about a Turkey Tortilla Soup?

Oriental Chicken Wraps Just use left over turkey.

Mexican Chicken Tortilla Pie You guessed it, Mexican Turkey Tortilla Pie

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Roasted Chicken Breast With Ginger Carrot Salad

Roasted Chicken Breast With Ginger Carrot Salad - close upWith chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner. Whether you grill, boil, pouch or roast, there will always be an easy chicken breast recipe for any occasion.

roasting skinless, boneless chicken breasts with coconut oilBoneless chicken breasts are a go to fresh meat choice for any time-pressed home cook and their kitchen because they’re quicker to cook than bone-in chicken breasts.

Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.

For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas (Link here for ideas using chicken and leafy greens as: Salads as a Main Course).

We have the roasted chicken breast recipe, and all you have to do is choose the occasion. Our featured recipe is, Roasted Chicken Breast With Ginger Carrot Salad. Just 45 minutes from start to finish, and here is what you will need.

4 chicken breasts, skinless, boneless

3-4 tablespoons coconut oil, melted

3 medium rainbow carrots shredded, one each: yellow, purple, orange

1/2 cup dried cherries

2 tablespoons cilantro, chopped

1/4 ginger cilantro dressing, best choice is Paleo Chef

Boston Lettuce leaves, about 8 pieces

melted coconut oil Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.

chicken breasts coated with coconut oilNext coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.

Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.

heating shredded carrots and dried cherries in hot water

While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.

rinsing shredded carrots and dried cherries under running water Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.

Carrot Ginger Salad

Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing (by Paleo Chef), and mix together. Set aside.

Roasted Chicken Breast With Ginger Carrot SaladNext plate a piece of Boston lettuce leaf, and place piece of chicken breast on top. Then top the chicken breast with the ginger carrot salad, and enjoy!!

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Balsamic-Honey Glazed Chicken and Asparagus

Balsamic-Honey Glazed Chicken and AsparagusAbout 70 years ago, way before fast food restaurants opened up, one pot meals were popular. The reason being that the women worked long hours in the fields or in factory jobs, and were often too tired to make a complete meal for their family. So instead they made meals that were quick and easy to put together.

One pot meals are quick and easy to prepare and do not not require a lot of time in the kitchen. On many occasions these meals are enjoyed by family and friends, and always include foods that go well together, like pinto beans and rice, macaroni and cheese, and spaghetti and ground pork.

A true one pot dish is literally using one pot to cook all the ingredients at the same time. The one pot meal can also include using one pot to cook the ingredients separately, and then combining them together at the end of the preparation and cooking time. These type of one pot meals are also not time consuming.

Our featured dish: Balsamic-Honey Glazed Chicken and Asparagus is the later description of the one pot meal. Here is what you will need.

produce ingredients for Balsamic-Honey Glazed Chicken and Asparagus

1/4 cup + 2 Tbsp Italian dressing, your favorite, store bought or homemade

3 tablespoons balsamic vinegar

2 tablespoons honey

1/8 teaspoon red pepper flakes

1 1/4 lbs chicken, sliced horizontally, and cut into 2 x 4 inch pieces

4 tablespoons olive oil

Salt and black pepper for seasoning

1 lb fresh asparagus, trimmed of tough ends, cut to 2-inch pieces (thinner stalks are the best to use, if you can find them)

1 1/2 cups rainbow matchstick carrots

1 cup grape tomatoes, mixed colors, halved

If you can not find rainbow matchstick carrots, then the orange ones are fine. We did take the time to make our own matchsticks using a red and yellow carrot with a julienne peeler.

In a large measuring cup, mix together dressing, balsamic vinegar, honey, and red pepper flakes, and set aside.

cooking chicken in a large skilletIn a large skillet, heat olive oil over medium-high heat. Season the chicken with a little salt and pepper, then place chicken evenly in skillet. Cook about 8 minutes, turning chicken pieces once halfway through cooking, until it has cooked through.

Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large serving platter, and leave sauce in the skillet (if there is any).

cooking asparagus and carrots in a large skilletNext add the prepared asparagus and carrots to skillet, season with a little salt and pepper (optional), and cook, stirring frequently, until crisp tender, about 4 to 5 minutes. Transfer veggies to a serving platter with chicken.

Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.

Balsamic-Honey Glazed Chicken and Asparagus - closer viewAdd tomatoes to vegetables and mix in. Drizzle dressing mixture in pan over top of chicken and vegetables or return chicken and vegetables to pan and toss to coat. Plate and serve.

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Gluten Free Creamy Pesto Fettuccine

Gluten Free Creamy Pesto Fettuccine

I like going to the Kona Grill here in town. They make the best Apple Walnut Bread Pudding and a wonderful Macadamia Chicken Salad. My favorite though is their Basil Pesto Linguine. I did adventure into the kitchen and used my cooking skills to try and mimic the dish (I posted it here: Basil Pesto Linguine). It came out pretty good, though it still needed something. So back to Kona Grill I went.

This time I was fortunate, as the manger came by my table and asked how our food was. I told her that I had tried my hand at making this dish, but it still needed something. She told me the pesto sauce contained chipotle peppers in adobo sauce as well. Then she said that is all she could say. But for me that was enough.

Play the video to get a glimpse at the finished dish. Though we did forget to put the small cherry tomatoes, we did even miss them, As the recipe had the same flavor as the Kona Grill. This time though I used gluten free fettuccine pasta.

Here is what you will need for the featured recipe.

16 ounces of cooked gluten free Fettuccine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pound

Can of Chipotle Peppers in Adobe Sauce½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

1 teaspoon chipotle peppers in adobo sauce

1/3 cup heavy cream

15 cherry tomatoes (about), sliced in half to measure 1 cup (optional)

Cook gluten free fettuccine according to package instructions.

Preheat oven to 350 degrees

Meantime, while chicken is a little frozen, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks. Place cut chicken onto a baking sheet and place in heated oven for 15 to 20 minutes or until chicken is oblique in color and no longer pink.

Next add pesto to a small bowl and mix in adobo sauce and heavy cream, and set aside.

Cooked chciken and andouille sausage with creamy pesto

Place a large frying pan over medium heat and add 2 tablespoons of extra virgin olive oil. Next slice links down the middle and remove meat from casings and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

Now add cooked chicken, and mix in with sausage. Next add pesto – chipotle sauce and mix in.

Prepared Gluten Free Creamy Pesto Fettuccini in a large ceramic coated  pan

Next add cook gluten free pasta, and mix till well incorporated.

Gluten Free Creamy Pesto FettuccinePlace pasta onto a serving platter, then plate and serve.

 

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Grilled Chicken and Orange Skewers

Grilled Chicken and Orange Skewers

Do you know the history of barbecuing? According to Hearth, Patio, and the Barbecue Association, “There is no definitive history about how the word “barbecue” originated – or why it’s sometimes used as a noun, verb, or adjective.

Some say the Spaniards get the credit for the word, derived from their “barbacoa” which is an American-Indian word for the framework of green wood on which foods were placed for cooking over hot coals. Others think the French were responsible, offering the explanation that when the Caribbean pirates arrived on our Southern shores, they cooked animals on a spit-like devise that ran from “whiskers to tail” or “de barbe a` queue’ (HPBA).

Here some BBQ Trivia from the HPBA:

1. The most popular holidays for barbecuing in the USA are: July 4th (71%), Memorial Day (57%), and Labor Day (55%).

2. The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73%).

3. The side dishes most commonly prepared on the grill are, in order, corn (41%), potatoes (41%), and other vegetables (32%).

4. The most popular flavors of barbecue sauce are hickory, followed by mesquite, honey, and then spicy-hot.

With that said, here is our feature BBQ recipe, “Grilled Chicken and Orange Skewers”, and here is what you will need:

1 ¼ lbs. boneless chicken thighs; skinless*

1 red onion; small*

1 navel orange; medium*

1 tbsp. olive oil

½ tsp. ground cumin

¼ tsp. cayenne pepper

 

Soak 8 small wooden skewers in water for at least 15 minutes; doing so will keep skewers from catching fire, if you have metal skewers with wooden handles, even better. There is no need to soak the metal ones.

In a large bowl, toss the chicken, onion and orange with the oil, cumin, cayenne, ¾ tsp. salt and ¼ tsp. black pepper. Allow mixture in bowl to set 20 to 30 minutes. Letting flavors penetrate meat. Mean time heat you’re outside grill.

Thread meat mixture onto the skewers. Spray with olive oil and lightly spray grill. Place skewers on grill, turning occasionally, until chicken is cooked through and the onion is just tender; about 15 to 18 minutes.

*cut thighs and onion into 1 ½ -inch pieces; do not peel orange, wash and cut up into 16 pieces; also you can use chicken breast in place of thighs

Plate and serve.

If you want to replace the thighs with chicken breast you can do so. The chicken breast is leaner meat, and many like to shy away from the dark meat, believing it has more fat content.

But keep this in mind about the thighs: They contain iron and zinc, which provide more energy for you to work out or exercise, for longer periods. Furthermore, the protein is useful for feeding and building muscle.

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Leafy Green Salads as a Main Course

Different types of lettue greens

Summer is just around the corner and the leafy greens that were planted as seed in the early Spring are sprouting from the ground about now. Have you considered what you are going to do with all those fresh leafy greens that will soon hit the market?

leafy greens sproutingOr maybe you have a home vegetable garden, with leafy greens now sprouting?

Will here at Splendid Recipes and More we have some options. Making up a leafy green salad and adding chicken breast to it, and of course a dressing or vinaigrette.

Chicken breast is the lean meat of the poultry bird. A great choice for weight control. The method of cooking the chicken is either to Broil, grill or bake it. These methods offer good nutrition and flavor.

What is your knowledge of all those wonderful greens you see in your garden or in the produce department of your favorite market?

There’s: Kale, Spinach, Arugula, Red and Green leaf lettuce, Cabbage, Endive, Radicchio, even Cilantro, Mint, Fennel, and Basil.

They are all a nutrition powerhouses and excellent source’s of vitamins A C, and K, and some like kale are a good source of calcium, as well as folate and potassium.

The benefits of eating these greens are weight loss and control, as they are a high fiber food. Cuts your risk of high blood pressure plus heart disease. Eating any of these greens will reduce blood clotting, reduces calcium in arterial plaques, reduces inflammation, and you will get improved memory and eye sight as well.

Of course you can add some color to the salad, like red, orange or yellow bell peppers. Don’t forget the cherry tomatoes, red onions or even some wild carrots (they have varying colors as well).

Now that we are all salivating for a Salad as a Main Course, here are some recipes (follow the link for the written recipe with instructions)…

Kale Sweet Potato and Chicken Salad

 

Kale Sweet Potato and Chicken Salad

 
Chicken Curry with Mango and Spinach Salad...close up

 

Chicken Curry with Mango and Spinach Salad

 

 

Baja Citrus Chicken Bowl

 

Baja Citrus Chicken Bowl

 

 

 

Follow this link too more recipes, Salads as a Main Course.

 

 

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