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Chicken Recipes: Stove Top

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Fruit/Citrus Based

Apple and Chicken Hash

1 tablespoon olive oil, divided
1 cup chopped onion
2 medium, tart cooking apples, peeled, cored, and finely chopped (about 
  3 cups)
1 1/2 cups chopped skinless, boneless chicken
1 teaspoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add onion and apples; sauté 7 minutes or until mixture begins to brown. 
Spoon into a large bowl. Add remaining ingredients; toss well to combine.

Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple 
mixture, and pat into an even layer in pan. Cook, without stirring, for 
2 minutes. Stir gently; cook an additional 2 minutes or until it begins to
brown. Serve immediately.

Adapted from: My Recipes: Cooking Light, Domenica Marchetti, October 2004.
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Sautéed Orange Chicken with Ginger

3 pounds chicken legs and/or thighs
pepper
2 tbsp olive oil
2 cloves garlic, finely chopped
1 cup orange juice
2 navel oranges, peeled and sectioned
2 Tbsp minced fresh ginger
1 tsp dried basil
4 tsp lemon or lime juice (a substitute for vinegar in original recipe)

Season chicken with pepper. In a large fry pan, heat oil over medium heat.
Add chicken and cook, turning, until brown all over, about 10 minutes. Add
garlic and cook for one minute. Pour orange juice over chicken. Add orange
sections, ginger, lemon/lime juice, and basil. Stir well. Cover and simmer
for about 30 minutes, until chicken is tender.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Spiced Chicken with Peaches and Pineapple Sauce

1 3-lb. chicken, cut up
1 8-oz can crushed pineapple
1 cup orange juice
1/2 cup raisins
1/2 cup sliced almonds
1/4 tsp cinnamon
1/4 tsp ground cloves
pepper
1 pound of sliced puréed peaches, fresh, frozen or canned (if you use
canned, rinse and drain them very well)

In a large fry pan, combine chicken, pineapple orange juice, raisins,
almonds, cinnamon, and cloves. Simmer, partly covered, for 45 minutes,
turning chicken occasionally. Add peach puree to pan and stir until well
blended. Simmer uncovered 15 minutes longer, until chicken is tender and
sauce is slightly thickened. Season with pepper to taste.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Key Lime Chicken Breasts

chicken breasts
key lime to cover
1 tbs extra virgin olive oil
a clove of minced garlic
a few fresh torn basil leaves
salt and pepper.

Let marinate several hours or overnight if possible. Drain and either
pan saute, grill, etc.

As you saute and the chicken breasts are almost done, add some of the
drained reserved marinade and let cook and bubble in the pan over the
breasts until hot and bubbly. All the flavors blend so nicely.

Note key lime juice is available in jars or may be available as fresh
limes where you are and is more intense in flavor than the regular
limes available in my opinion.

From: Joan Ross in rec.food.cooking on Feb 13, 1999.
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Chicken Breasts Piquant

3/4 cup chicken stock or broth or bouillon
juice of 1 lemon
1 clove garlic, crushed
1/8 tsp. pepper
1/2 tsp. dried onion
1 tsp. paprika
2 chicken breasts, split
[opt. ingredient: coarsely grated ginger, mustard, oregano (if not
 sprinkling parsley)]

Combine first 6 ingredients in skillet and bring to a boil. Add chicken,
cover and simmer 15 minutes. Turn chicken over, and simmer 15 minutes
longer, or until tender. Sprinkle with parsley.

From: Joanne Taylor in the 3 Rivers Cookbook II.
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Zanzibar Chicken

3 pounds chicken thighs and/or drumsticks
2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 pepper
2 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed thru a press
3/4 cup orange juice
3 Tbsp raisins
1/3 cup slivered almonds

Season chicken with the spices. In a large fry pan, heat oil over med-high
heat. Add chicken, in batches if necessary, and cook, turning until
browned, about 10 minutes. Remove and set aside. Add onion to pan. Cook
until soft, about 3 minutes. Add garlic and cook 1 minute longer. Return
chicken to pan. Add orange juice and raisins. Cover, reduce heat, and
simmer 15 minutes, until chicken is tender. Garnish with almonds.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken à la Nancy

4 skinless boneless chicken breast halves
1/4 cup olive oil
1 garlic clove, finely chopped
1/2 pound mushrooms, sliced
1/2 lemon, thinly sliced
1/4 tsp pepper
1/4 tsp. oregano
1/2 cup chicken broth (substituted for dry white wine in original recipe)
1 tbsp arrowroot powder (substituted for flour in original recipe)
1 14 oz. can whole artichoke hearts, drained and quartered

Pound chicken breasts to 1/4" thickness between sheets of plastic wrap or
wax paper. Cut into 2 inch squares. In a large fry pan, heat oil over med.
heat. Add chicken and cook 2-3 minutes a side, until tender and opaque.
Remove chicken and keep warm. Add garlic, lemon and mushrooms to the same
pan. Cook until tender, 3-5 minutes. Sprinkle with arrowroot powder, pepper
and oregano. Cook, stirring, 1 minute. Add broth, and bring to a boil,
stirring until mixture thickens. Add artichokes and return chicken to pan.
Simmer 2 minutes, until heated through.

From: Frank Perdue in 365 Ways to Cook Chicken
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Other Without Tomatoes

Chicken Mac (couldn't resist) Nuggets

1 pound chicken breasts, tenders or thigh meat
2 large eggs
2 cups macadamia nut flour (approx. 150-175 grams)
1 1/2 tsp sea salt (we use a red variety from Hawaii. Table salt may be
          saltier so adjust accordingly)
1/2 tsp paprika
1 tsp herbs of choice (we like basil and parsley. You might also try
  marjoram, oregano, thyme...)
oil for frying

Crack eggs into a small bowl and beat slightly

Mix together nut flour, salt and herbs in a medium bowl

Pat chicken dry and cut into bite-sized pieces

Coat chicken pieces in beaten egg, and allow excess to drip off. Place
egg-coated pieces into nut mixture and coat thoroughly. Place on a plate
while oil heats.

Add about 1/4 inch of oil to a heavy frying pan and heat to medium or
medium-high, depending on your stove.

Fry coated pieces, probably in two batches, for a few minutes on each side
or until golden and toasted.

Remove cooked pieces to a clean, towel-lined plate and cook second batch.

Notes: In every past attempt, the tasty coatings I created always either
fell off when I flipped the pieces or burned in the bottom of the pan. This
time, I used a slotted spoon and a chopstick, rather than tongs or a
spatula, to flip the pieces and they turned out beautifully. Also, the
second batch will cook more quickly than the first, so be ready!

From: CaliMac Nut Company
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Mole Verde

Mexico is a country of thousands of delicious sauces and green mole (mole
verde) is one of them. Traditionally, this is made with herbs and greens,
while the sauce is known as "pipián" with nuggets and other ground seeds.
This recipe uses both seeds (pumpkin seed) and green leaves. It requires
many ingredients, but the technique is simple.

1 chicken
Water
1 carrot
4 celery sticks
1 onion, peeled, halved
250g pumpkin seeds
1/2 large onion
3 garlic cloves
8 jalapeños chillies
1 can green tomatillos
1 head lettuce (romaine works well)
Leaves of 1 bunch of radishes
1 large bunch fresh coriander
1 lime

Put the chicken in a large pot and cover with water. Add the carrot, onion
and celery and bring to a simmer. Cover the pan. Cook for around 1 hour 15
minutes (depending on the size of the chicken), until the chicken is cooked
through. You might need to top the water up to keep the chicken submerged.

Roast the pepitas for about 5 minutes (pumpkin seeds) in a dry pan on the
hob or in the oven at 180°C on a baking tray with no oil. Once they're
roasted, set aside to cool and place in a blender or food processor and
grind to a fine powder.

Wash and dry the lettuce leaves and radish leaves. Blend these with the
coriander, tomatillos, chillies, onion and garlic, adding a ladle or two of
the chicken stock from the pot to get a thick sauce.

Put the mixture in a pan and add the pumpkin seed powder to achieve the
consistency desired, adding more ladles of stock if necessary to keep the
sauce runny. Stir until it thickens and add salt at the end.

Remove the chicken from the pot and divide into individual servings:
breast, wings, thighs.

Serve a portion of the cooked chicken covered with the mole sauce and top
with more fresh chopped coriander. Add a few drops of lime to finish.

By Arturo Morales from Melbourne restaurant Los Amates
Recipe from: SBS.com.au
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Arturo Morales

Chicken and Sweet Potatoes With Shallots

1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
salt and black pepper
4 tablespoons  olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary

Place the sweet potatoes in a large pot. Add enough cold water to cover and
bring to a boil.

Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 
minutes. Reserve 1/4 cup of the cooking water, drain the sweet potatoes, 
and return them to the pot. Mash with the reserved cooking water.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium 
heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook the chicken until golden brown and cooked through, 7 to 8 minutes per 
side. Transfer to plates.

Wipe out the skillet. Heat the remaining 3 tablespoons of oil over 
medium-high heat. Add the shallots, rosemary, 1/2 teaspoon salt, and 1/4 
teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 
minutes.

Serve the chicken with the potatoes and drizzle with the shallot mixture.

By Kate Merker, February, 2010 via RealSimple.com
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Jonny Valiant

African-Style Chicken with Squash

This recipe uses many of the flavors of East African cooking. We have
provided a simple spice rub for everyday use, as well as a more authentic,
more complex spice paste inspired by the classic berbere of Ethiopia. You
might want to first try the simpler version, then make the East African mix
when you feel like spending some time with your spices. With the chicken,
squash, and ginger, this creates a one-pot dinner that is both earthy and
rich; for a slightly sour finish, we throw some lemon juice in the pot,
which I think works well with the ginger. Serves 4 as entrée.

3 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon dry mustard
1 teaspoon ground cloves
1/4 cup oil (approximately)
1 3 1/2-pound chicken, cut into 8 pieces
2 large yellow onions, thinly sliced
2 tablespoons minced garlic
1 tablespoon minced ginger
1 butternut or 2 small acorn squash, peeled and cut in to small chunks
2 ripe tomatoes, diced small
1 1/2 quarts chicken stock
1/4 cup lemon juice (about 1 lemon)
Salt and freshly cracked black pepper to taste

1. Make the spice rub: In a small bowl, combine all the ingredients and mix
well. Rub the chicken pieces well with the spice mix, reserving about 1/4
cup. (You may substitute the more complex East African Spice Mix No. 3.)

2. Heat the oil in a large, wide stockpot over low heat until it is hot but
not smoking. Add the chicken pieces and cook slowly (resisting the
temptation to turn the heat to high, which would burn the spice rub) until
well browned, 8 to 10
minutes, adding a bit more oil if needed. Remove and set aside.

3. Add the onions to the pan in which the chicken was cooked, turn the heat
to medium high, and cook until soft, about 8 minutes. Add the garlic and
ginger and cook, stiring occasionally, for 1 additional minute.

4. Add the squash, tomatoes, and chicken stock, along with the browned
chicken, and bring to a boil. Reduce the heat to low, cover, and simmer for
35 to 40 minutes, or until a peek inside one of the chicken pieces shows no
traces of pink.

5. Add the lemon juice, season with salt and pepper, and serve.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Chicken Thighs with Italian Sausage

1 lb cut-up sweet Italian sausage [check ingredients]
olive oil
about 6 chicken thighs
nice-sized onion
few cloves of garlic
about 3/4 cup chicken stock or broth
1/2 cup red wine
some marjoram, thyme, rosemary

Brown sausage, remove from pan. Then, in a bit of olive oil, brown chicken
thighs, remove from pan. Chop up onion and garlic. Cook until onion is soft.
Add stock or broth and wine. Toss in some marjoram, thyme, rosemary. Then
put the sausage and chicken thighs back.

By JoAnn Betten. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Chicken Legs with Dill

I sprinkle each with dill seasoning and black pepper and brown til golden
in olive oil and then put a lid on and simmer until done. Lift lid, turn
up the heat a bit to brown. OR you can use fresh dill and add it during
the steaming part. Also good using rendered goose fat. (Save the bones
for stock.)

By Oliva. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Chicken Thighs with Judi's Suggestions

I love chicken thighs, just fried in the pan with some Jse. mushrooms.

I also make a lot of curry (Thai, Indian, Pakistani, Japanese) and spicy
(Malaysian) dishes with them.

I use a lot of ginger, garlic, onion, and chili peppers as the base. Fry
the chicken pieces in it (use lots of coconut oil) Then I add the curry
ingredients to fry. I buy them at an ethnic food store. I add honey and a
little coconut milk. Last I add veggies. I like okra and carrots best.
The indian curry also takes some tomato but sometimes I skip it.

For the more Malaysian recipe, I marinate in advance the thighs in
coriander, cumin, and a can of whole tomato. Do the garlic, ginger, chili,
onion fry as above. Add the thighs and cook a bit, then bay leaf and honey.
Followed by coconut milk. Followed by veggies.

Or a Malaysian chili dish. Marinate the chicken in tumeric and salt to fry
nicely. Fry it with garlic, onion, ginger, chili peppers. Add honey. Add
a little tomato paste.

I make these dishes also with fish, usually bonito because it stays firm.

By Judi Presto. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Chicken Thighs Mexican Chicken

This is a fabulous dish because chipotle chiles are so delicious. I have
used the kind con adobo (canned with a sauce) but there are non paleo
ingredients in that by anyone's standards and I am avoiding tomato, so here
I use dried chipotles. (Chipotles, by the way, are smoked jalapeno
peppers. )

2 pounds chicken thighs, boneless/skinless
1/4 cup olive oil
1/4 cup water
2 onions (white or brown) peeled and quartered
8 - 10 green onions, peeled and rough chopped
3 cloves garlic, peeled and quartered
4 - 6 chipotle chiles, dried, (how much heat do you want?)
4 tspns of cumin seeds, briefly roasted in a pan, then ground
  (or pre-ground cumin)
8 black peppercorns
salt
1/4 cup fresh, chopped cilantro (use the stems, leaves, everything)

garnish:
two red/yellow/orange bell peppers
one onion for sautéed onion rings
olive oil
salt

Heat olive oil in a dutch oven or similar pan over medium burner. Brown
chicken thighs with salt and half the cumin. Then add a little water, cover
and continue cooking until done.

Meanwhile, put all the rest of the ingredients in a food processor and
process until smooth.

Remove the chicken when done, but leave the liquid. Boil until reduced to a
thick syrup. On high heat, add the sauce from the food processor all at
once. Cook on high, stirring constantly, for about 5 minutes. Lower the
heat, add the chicken until hot. Add cilantro and serve with the garnish

Delicious with greens such as kale, chard, etc.

To make the garnish:
heat broiler. Cut bell peppers into four surfaces. Put on aluminum foil and
stick under broiler until blackened. Remove and wrap up in the foil. A few
minutes later, open foil (careful -- hot!) and peel. Cut into slices

Meanwhile, heat a bit of olive oil. Cut onion into rings. Toss in the olive
oil until sautéed. Add the bell peppers.

By Richard Geller. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Fajitas on Smashed Sweet Potato

Marinate sliced chicken breast in jerk seasoning for at least one hour.
Brown in skillet. Remove from skillet, saute sliced bell peppers, onions and
mushrooms until just tender. Return chicken to skillet, warm through. Serve
this atop a "smashed" baked sweet potato, or stuffed inside baked delicata
squash, OR, if you want to be totally paleo, on top of a huge bed of lettuce.
Serve with guacamole and sliced fresh scallions, and real ginger ale (none
of that supermarket stuff).

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Bacony Chicken Thighs

2 pounds chicken thighs
1/4 pound bacon
1 cup chicken broth

Cut bacon into 1" pieces. Cook in iron skillet til done. Remove bacon to
drain. In same skillet over medim heat, cook the chicken in the bacon fat
until brown on all sides, about 10 minutes. Spoon out the bacon grease.
Pour in the broth, heat to boil, reduce heat to low, cover and simmer 20-30
minutes, until chicken is fork tender. Throw bacon back in, and you're
done.

From: JoAnn (jdynbttn)
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Sausage Chicken Thighs

1/2 pound sweet Italian sausage
2 pounds chicken thighs
1/4 tsp. pepper
1 medium chopped onion
2 garlic cloves, minced
1/2 tsp. rosemary
3/4 cup chicken broth

Prick sausage all over with a fork, and cook in large skillet over medium
heat until browned and cooked through, about 15 minutes. Remove from pan,
and drain on paper towels. Sprinkle chicken with pepper, cook until browned
on both sides, about 8 minutes. Remove chicken from pan. Then add onion and
cook until tender, 5 minutes or so. Stir in garlic and rosemary, add broth.
Cut the sausage into thirds, and put both the sausage and the chicken back
into the pan. Simmer, covered, for 25-30 minutes.

From: JoAnn (jdynbttn)
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Moroccan Chicken

3 tbsp olive oil
1 chicken, 3 pounds, cut up
1 garlic clove, crushed
1/2 cinnamon stick
1/4 tsp ground saffron
1/4 tsp fresh ground pepper
1 pound small white onions, peeled
1/4 pound blanched almonds
2 tbsp chopped parsley

In a large flameproof casserole, heat oil over medium heat. Add chicken.
Cook, turning until brown on all sides, about 10 minutes. Add garlic,
cinnamon, saffron and pepper; cook for 1 minute. Add onions, almonds,
parsley, and 2 cups of water. Partly cover and simmer 30 minutes, until
chicken is tender. Remove chicken to a servng platter. Spoon onions,
almonds, and some sauce over chicken.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Crusty Chicken

4 oz. chicken
1 egg
l-2 Tbsp. water
1/4-1/3 C nut flour
pepper

Crack egg into small bowl and beat egg. Add water to egg and beat both
together. Add a little pepper to egg mixture and beat it. Place nut flour
on a plate. Dip chicken in egg mixture, and dip moistened chicken in nut
flour. Coat chicken with flour on both sides. For thicker coating, repeat
above procedure. If egg is left, add nut flour until your batter is thick.
Make a pancake out of it and place it in the same pan with chicken.
From: Elaine at http://www.elainecase.com/eclowcarbrecipe.html
Then bake it at 350F for 30-40 minutes.
Or you could pan fry it in olive oil/bacon grease/lard/fat of choice, maybe
5 minutes on each side, depending on how thick the chicken was, and if
you pounded it thin.

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Chicken Fingers

A little while back someone posted a simple chicken finger recipe, using
dried onions and sesame seeds for the breading. I tried a variation with
dried garlic, pepper flakes, black pepper, sesame seeds, and egg
for the first dipping. It was great!

From: James Crocker
Adapted by Patti Vincent
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"Breaded" Chicken Strips

I made some chicken strips that I breaded with dried onions and sesame
seeds. Just dip chicken (or whatever) in egg, then roll in a mixture of
equal parts dried onion and sesame seeds. I fried them in olive oil, but
I'm sure you could use side pork drippings. You can grind up the dried
onions to make a flour and forget the sesame seeds if you didn't want it so
crispy.

From: Patti Vincent
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Chicken Legs and Angel Hair Cabbage

chicken legs
green onion
angel hair cabbage

Cook some chicken legs in a bit of water until done. Then remove them from
the pan. In the chicken broth add green onion and angel hair cabbage. Cook
it until it is just soft not mush, add the chicken back on top. Easy. Can
be topped with home made salsa.

From: Patti Vincent
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Curried

Achari Chicken Tikka

250 grams chicken [boneless, if possible]
leaf corriander, and curry leaves
1 tsp corriander powder
1 tsp garam masala
1 tsp ginger garlic paste
2 tbsp mustard paste
2 tbsp oil
salt and red chilli powder to taste
pinch turmeric
1 tsp lemon juice
 
Add all ingredients to the chicken and soak for one hour. Take a frying pan
and add little (2 tsp) of oil and add the soaked chicken and cook it as
shallow fry, with a lid on the pan. Mix chicken often, otherwise it will
roast one side only. After 15 minutes chicken will cook nicely and add
corriander and curry leaves to it, and serve it hot.

From: VahRehVah.com
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Indian-Spiced Chicken and Asparagus

This easy chicken-and-asparagus sauté is boldly seasoned with aromatic 
cumin and fennel; the seeds are toasted in a skillet before grinding to 
bring out the most flavor.

1 1/2 teaspoons cumin seeds
1 1/2 teaspoons fennel seeds
1 pound chicken tenders, cut into bite-size chunks
3/4 teaspoon salt, divided
2 tablespoons oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 small fresh chile, seeded and minced
1 tablespoon minced fresh ginger
1 1/2 bunches asparagus (about 1 1/2 pounds), woody ends trimmed, cut
      into 1-inch pieces
1/2 cup coconut milk (see Tip)
1/2 cup chopped fresh cilantro

Toast cumin and fennel seeds in a small dry skillet over medium heat until
fragrant and beginning to brown, about 2 minutes. Finely grind in a spice
grinder (such as a clean coffee grinder) or with a mortar and pestle.

Toss chicken with 1 1/2 teaspoons of the spice mixture and 1/4 teaspoon
salt in a bowl. Heat 1 tablespoon oil in a large nonstick skillet over
medium-high heat. Add the chicken and cook, stirring frequently, until
browned, 3 to 4 minutes. Remove to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil, onion,
garlic, chile and ginger; cook, stirring, until softened, 2 to 3 minutes.
Add asparagus, sprinkle with the remaining spice mixture and cook,
stirring, for 2 minutes. Stir in coconut milk and the remaining 1/2
teaspoon salt and simmer for 2 minutes more. Return the chicken and any
accumulated juice to the pan and cook until the chicken is just cooked
through and the asparagus is tender-crisp, about 2 minutes more. Serve
sprinkled with cilantro.

Tip: Refrigerate leftover coconut milk for up to 1 week or freeze for up to
2 months. It will appear separated when thawed; simply mix until smooth.

From: EatingWell: Where Good Taste Meets Good Health - March/April 2011
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EatingWell.com

Chicken, Sweet Potato and Coconut Curry

1 tbs paleo oil
2 tsp mild curry paste (double this)
2 large boneless, skinless chicken breasts cut into bite-size pieces
  (I used thigh)
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
1 medium-sized onion cut in eights (cut in half and quarter each half)
300ml chicken stock (1.5 cups)
400ml can coconut milk (14 oz can)

Heat the oil in a deep frying pan or wok, stir in the curry paste and fry
for 1 minute. Add the chicken, sweet potatoes and stir to coat in the
paste, and then pour in the stock and coconut milk. Bring to the boil, and
then simmer for 20 minutes. Season to taste before serving. Serves 2-4.

Adapted from: BBC's Good Food
With comments from sf in rec.food.cooking on Oct 9, 2011.
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BBC GoodFood

Malay-Style Chicken Sweet Potato Stew with Coconut Milk, Ginger, and Chiles

1/2 cup arrowroot
1 teaspoon cinnamon
2 2 1/2 pound chickens, cut up
2 large yellow onions, thinly sliced
2 tablespoons minced garlic
2 tablespoons minced fresh chile of your choice
4 sweet potatoes, peeled and cut into large chunks
1/4 cup chopped fresh cilantro
1 teaspoon cayenne pepper
1 teaspoon ground cloves
1/2 cup oil (approx)
3 tablespoons minced ginger
5 tablespoons prepared curry powder
2 quarts chicken stock
1 cup unsweetened coconut milk

1. In a small bowl, combine the arrowroot, cayenne, cinnamon, and cloves 
and mix well.

2. Dredge the chicken pieces in the spiced arrowroot. In a large, wide
stockpot, heat the oil over medium-high heat until hot but not smoking. Add
the chicken pieces in a single layer, being careful not to crowd the
pan--work in batches if necessary. Cook until well browned, 3 to 4 minutes
per side. As the chicken is browned, remove to a platter.

3. Reduce the heat to medium, add the onions, and cook until they just
begin to color, about 5 minutes. Add the ginger, garlic, curry powder, and
chile and cook, stirring constantly, for 1 minute more. Add the stock, the
browned chicken, and the sweet potatoes, return to a simmer, and cook for
about an hour, covered, until a peek inside one of the pieces of chicken
shows that it is cooked through.

4. Add the coconut milk and continue to cook for 1 minute. Remove from the
heat, add the cilantro, mix well, and serve. Serves 6 to 8 as an entree.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
Adapted from: Bob Terwilliger in rec.food.cooking on June 4, 2009.
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Chicken-Vegetable Curry

1 family-size package boneless skinless chicken thighs (about 4 lbs?)
1 can coconut milk
1 onions, sliced
1 bunch broccoli, cut into chunks
2 large carrots, julienned
2 cloves garlic
1 t. minced fresh ginger
2 t. curry powder
salt and freshly ground pepper
optional: 1 can sliced bamboo shoots, rinsed and drained
also: 1 cup peeled, seeded tomatoes, diced

Cut chicken thighs into 1 and 1/2 inch chunks. Brown in coconut oil; set
aside. Saute sliced onions in coconut oil until very soft, almost falling
apart (15 min. or so). Meanwhile, steam carrots and broccoli until just
begninning to get tender. Set aside. Add curry powder, garlic and ginger to
onions in skillet. Saute for about 2 minutes, add coconut milk and simmer
until is begins to thicken, about 2-3 minutes. Add remaining ingredients 
and simmer until vegetables are tender, stirring frequently, about 
5 minutes.

Garnish with fresh basil (NOT dried!!!), mint, or (not GRAP) raw cashews 
and serve with a good "cuppa" darjeeling.

Note: You can make this recipe using shrimp instead of, or in addition to,
the chicken. Add raw shrimp to curry in the last 2-3 minutes of cooking,
curry is done when shrimp is pink.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Jan. 2001
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Jamaican Curried Chicken

Depending on where in Jamaica you ask how to make curried chicken, you will
probably be told one of two techniques. The first is to rub the chicken
with limes, dust with curry powder, and let the chicken sit overnight
before cooking. The second is to sear the chicken before adding any of the
other ingredients. Whichever technique you choose to employ, the addition 
of a whole Scotch bonnet pepper during the simmering will guarantee a spicy
chicken. Enjoy.

2 3-pound chickens, cut into 8 pieces each
Juice of 1 lime
1/4 cup coconut oil
3 garlic cloves, minced
3 scallions, chopped
1/2 teaspoon freshly ground black pepper
1 tablespoon Jamaican Curry Powder
1 teaspoon ground pimento (allspice)
3 thyme sprigs
1 ounce ginger root, peeled and finely diced
1 cup coconut milk
1 chayote squash, peeled
2 carrots, sliced 1/8-inch thick

Either (1) soak the chicken with the lime juice, sprinkle with curry
powder, and marinate the chicken overnight, or (2) sear the chicken in a
hot pan, then remove it. Pour the lime juice over it, and set it aside.

In a dutch oven heat the coconut oil. Add the garlic, scallions, black
pepper, curry powder, pimento, thyme, and ginger, and cook till the
scallion is bright green. Add the chicken (whether marinated or seared) and
simmer it, covered, over low heat for about 10 minutes. Add the coconut
milk, chayote, and carrots. Cook the mixture for 30 to 40 minutes, covered.

Adapted from: Traveling Jamaica With Knife, Fork & Spoon
              by Robb Walsh and Jay McCarthy
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Doro Wat (Ethiopian chicken in red pepper paste)

Doro wat is perhaps the best known food from Ethiopia and is often referred
to as that country's national dish. This recipe makes a very tasty version
with a deep, rich flavor and tender chicken pieces. Making your own
homemade berberé is not difficult and is essential to give the dish the
proper flavor.

Doro wat is traditionally very spicy, but you can adjust the amount of
cayenne pepper to your liking. Also spelled doro wot or doro wet.
4 to 6 servings

2 pounds Chicken legs and thighs, skinless
1 Lemon, juice only
2 teaspoom Salt
2 Onions, chopped
3 cloves Garlic, crushed
1 tablespoon Gingerroot, peeled and chopped
1/4 cup Oil or Ghee or Niter Kibbeh
2 tablespoons Paprika
1/4 to 1/2 cup Berberé paste
3/4 cup Water or stock
1/4 cup Red wine
from 1 teaspoon Cayenne pepper
Salt and pepper -- to taste
4 Hard-boiled eggs (optional)

Mix together the chicken pieces, lemon juice and salt and in a large,
non-reactive bowl and set aside to marinate for about 30 minutes.

While the chicken is marinating, puree the onions, garlic and ginger in a
food processor or blender. Add a little water if necessary.

Heat the oil, butter or niter kibbeh in a large pot over medium flame. Add
the paprika and stir in to color the oil and cook the spice through, about
1 minute. Do not burn. Stir in the berberé paste
and cook for another 2 to 3 minutes.

Add the onion-garlic-ginger puree and sauté until most of the moisture
evaporates and the onion cooks down and loses its raw aroma, about 5 to 10
minutes. Do not allow the mixture to burn.

Pour in the water or stock and wine and stir in the chicken pieces, cayenne
to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and
simmer for 45 minutes. Add water as necessary to maintain a sauce-like
consistency.

Add the whole hard boiled eggs and continue to cook for another 10 to 15
minutes, or until the chicken is cooked through and very tender.

Adjust seasoning and serve hot with injera bread or rice.

Variations
----------
Traditionally, the puréed onions are cooked first in a dry pan without any
oil. The liquid evaporates out and they take on a unique toasted flavor.
If you'd like to try this method, just make sure your flame isn't so high
it burns the onions, and stir constantly. Then add the oil, ghee or niter
kibbeh, paprika and the berberé and proceed with the recipe.

Sik Sik Wat: Substitute 2 pounds of cubed stewing beef for the chicken.

Vegetable Wat: Substitute 2 pounds of small zucchini, halved and quartered.
Proceed with the recipe, but just cook long enough for the zucchini to be
cooked through and soft.

Doro Alich'a: Eliminate the paprika and berberé and substitute white wine
for the red wine.

Lamb or fish may also be substituted for the chicken in this recipe.

Chicken breast can be used, but the result won't be as tender and moist.

If you don't want to use red wine, just use a full cup of water or stock.

From: Whats4Eats: International Recipes & Cooking Around The World
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Image Creative Commons by Rubber Slippers in Italy

Chicken Curry with Apple

2 Tbsp olive oil
1 cup chopped onion
1 cup chopped peeled apple
1 can (16 oz) stewed tomatoes with own juice (or can of butternut squash)
1 cup chicken broth
1 tsp lemon juice
1 Tbsp curry powder or more to taste
4 cups chopped cooked chicken
garnishes: toasted coconut, mandarin oranges, raisins, crumbled cooked
bacon, mango chutney, chopped onion

Heat oil in a large frying pan over medium heat. Add onion and cook until
softened, about 3 minutes. Add apple, tomatoes and their juice, broth,
lemon juice, and curry powder. Simmer, uncovered, 35 minutes. Add chicken
and heat through, about 5 minutes. Serve with assorted garnishes on the
side.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Special Chicken

1 3-lb. broiler-frying chicken, cut up
pepper
1 large onion, chopped
1 Tbsp olive oil
1-2 tsp curry powder
1 cup apple juice
2 tsp lemon juice

Season chicken. Sauté onion in oil. Allow to brown.  Add curry powder and
cook for 2 minutes with oil and onion. Push to one side and brown chicken
in skillet. Add more oil if necessary. Add apple and lemon juices and
simmer for 45 minutes. Sauce should be reduced and thickened slightly.

From: Mrs. Donald J. King in Seasoned in Sewickley
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Robert's Indian Chicken

Speakin' of Indian cookin', I love the local Indian stores. Curry and Garam
Masala are like salt and pepper to me.
Heat up some oil in the pan with 2 tblspn curry powder (not the type from
normal grocery store). After it's hot, drop in a few pounds of chicken
chunks. When dem lil' buggers are all slathered up with the curry-oil,
let'm cook nice'n slow (so ya keep 'em soft). When theyre almost cooked
through, sprinkle them _generously_ with Garam Masala. Finish cooking them,
serve, enjoy, and think of me. hehe.
Variation:
drop in a cup of mixed veges with the whole mix while its cookin'.
<--extravagant, arent I? <;;^>

From Robert aka "Chef No-Frills"
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Chicken Vindaloo

Introduced to India by Portuguese settlers, this spicy stew can also be
made with pork, beef or lamb.

1/3 cup lime or lemon juice
6 large garlic cloves, peeled
3 tablespoons chopped fresh ginger
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
3/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon (generous) dried crushed red pepper
2 tablespoons yellow mustard seed
2 pounds skinless boneless chicken tighs (about 10), cut into 1-to 1
 1/2-inch pieces
4 tablespoons olive oil

2 1/2 cups chopped onions
1 14 1/2- to 16-ounce can diced tomatoes in juice
1 cinnamon stick

1/2 cup chopped fresh cilantro

Place first 8 ingredients in blender. Add 1 tablespoon mustard seeds and
blend until smooth. Transfer spice mixture to large bowl. Add chicken and 2
tablespoons oil and toss to coat well.

Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat.
Add onions and sauté until golden, about 5 minutes. Add chicken mixture and
stir 3 minutes to blend flavors. Add tomatoes with their juice and cinnamon
stick; bring to boil. Reduce heat; cover and simmer until chicken is
tender, stirring occasionally, about 30 minutes.

Season chicken mixture to taste with salt and pepper. Mix in remaining 1
tablespoon mustard seeds. Simmer uncovered until liquid is slightly
thickened, about 8 minutes. Remove cinnamon stick. Stir in cilantro and
serve. Makes 4 Servings

Courtesy of www.mustardstore.com [now defunct]
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Spicy Chicken Koftas

1 lb skinless boneless chicken, chopped
2 cloves garlic
1 inch piece ginger root grated
4 tsp garam masala
pinch of turmeric
4 tbsp chopped cilantro
2 fresh green chillis, seeded
half a green bell pepper
one quarter small onion
6 tbsp olive oil
lime wedges

Put all ingredients except oil and lime into food processor or blender and
until finely chopped. Shape into 16 balls. Heat oil in large skillet or Wok
and fry koftas for 8 to 10 minutes turning to ensure even cooking. Drain
and serve hot with lime wedges  and/or paleo friendly salsa.
Garam masala:
Finely grind together 2 tbsp cumin seeds, 2 tbsp coriander seeds, 1 tbsp
black peppercorns, 2 tsp cloves, 1 tsp cardamom seeds, 2 dried bay leaves,
I cinammon stick (3 inch) and 1 dried red chilli. Store in an airtight
container and use within 3 weeks.

From Amanda (ahl5 at Yale)
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Quick Curried Chicken

Combine 2 tablespoons chopped garlic, 2 tablespoons curry powder, 1
tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper. Rub over 4
boneless, skinned chicken breast halves, lightly pounded thin. Sauté
chicken in 1 tablespoon oil in a non-stick skillet, 4 minutes per side,
until no longer pink in center. Remove to plate. Spread 1 tablespoon of
your favorite chutney over each breast; cover. Add 1 bunch green onions,
sliced in 1-inch pieces, to skillet; cook 3 minutes. Spoon onions over
chicken.

Adapted from Family Circle Nov. 98
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Coconut Milk Chicken Curry (Gulai Ayam)

Penang, Malaysia (Nyonya)

    900 g  Chicken pieces; OR
    675 g  Chicken, boneless
      1 tb Oil
      2    Lemon grass stalks; I subbed
    1/2 ts Lemon grass, powdered
      8 oz Coconut milk
      1 c  Water
      2 ts Salt
      6 oz Coconut milk

REMPEH (Curry Paste)
      4    Chiles, red; dried; I subbed
      1 ts Chile paste
      1    Cinnamon stick; 2", I subbed
    1/2 ts Cinnamon, ground
      4    Cloves; I substituted
      2 ds Cloves, ground
      2 tb Coriander seed; I subbed
    1/2 tb Coriander, ground
      1 tb Cumin seed; I substituted
    1/4 tb Cumin, ground
      1 ts Fennel seed
    1/2 ts Turmeric
    225 g  Shallots; peeled
      1    Ginger, fresh; 1" piece: but
    1/2 ts Ginger, ground;is what Iused
      2 lg Garlic cloves, crushed
      5    Macadamia nuts;or candlenuts

Optional
    450 g  Okra

Soak chiles in warm water 10-15 minutes. Peel and finely chop ginger.
Drain chiles and remove hard stems. Remove skin from chicken. Rinse
chicken and chop with heavy cleaver into roughly 2" chunks. Cut lemon
grass into 2" lengths and flatten with side of heavy knife.

In small heavy skillet, dry-roast cinnamon, cloves, coriander, cumin,
and fennel over medium heat, stirring constantly, until fragrant, 2-3
minutes. Remove from heat and pound until very fine, using mortar and
pestle, or grind very fine in spice mill. Add turmeric and set
aside. Grind drained chiles, shallots, ginger, garlic, and nuts to
paste in food processor.

Heat oil in large heavy saucepan over medium-high heat. Add chile
paste and fry 4 minutes, stirring constantly. Add dried spice
mixture and fry another minute, stirring constantly. Add chicken
pieces and turn until chicken is well coated with curry paste. Add
lemon grass, then add coconut milk and water. Bring to boil, then
cover and simmer over medium heat until chicken is tender,
approximately 40 minutes, stirring occasionally. (Boneless chicken
will cook in about 30 minutes.)

Add salt and remaining coconut milk and cook 5 minutes longer. Serve
hot with Lacy Coconut Milk Pancakes and sliced cucumbers.`

Alternatives: Gulai ayam is occasionally made with the addition of
potatoes or okra. Potatoes are cut into 1/2" cubes; okra are left
whole. Add with coconut milk and water.

Sylvia's comments: I'm a lazy American, I couldn't see the point of
using whole spices if I was just going to have to grind them. I
replaced them with the indicated amounts of ground spices. Warning:
roasting cinnamon produces very aromatic oils! The back of my throat
reacted quite strongly. I substituted blanched almonds for the
macadamias, which I didn't have. Something produced a bitter taste
that I did not care for. I cut the water in half and would suggest
skipping it completely unless you want a curry soup. Boneless
chicken doesn't take anywhere NEAR 30 minutes! This had a lovely
color and the sauce was great to dip the coconut milk pancakes or
other bread into. I'd like to get rid of that bitter flavor and
increase the chile paste next time, it was still a bit bland but the
coconut milk taste completely disappeared. It also required too much
equipment: small cast-iron skillet, bowl, small food processor,
cutting board, big skillet for cooking.

Typed by Sylvia Steiger, SylviaRN (at) CompuServe (dot) com
From: Henning Sponbiel in rec.food.cooking on Feb 16, 2000.
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With Tomatoes

Chicken Hearts in Tomato Sauce

1 pkg Chicken Hearts
1/2 Can Tomato Sauce  (I use the entire can)
2-3 cups water
6 tbs oil
1 large chopped onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp oregano
small piece of cinnamon stick (about 1/2 inch) OPTIONAL

In pot, heat oil and simmer onions and chicken hearts until brown. Add
tomato sauce and water. Add seasoning and bring to a boil. Boil for
about 30 minutes or longer (until sauce is as thick as you want it).
This recipe also works with giblets (which I prefer) or a combination
of both.

From: Maria Giannadakis at Dalhousie University
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Chicken Cacciatora

3 Tbsp olive oil
1 (3 pound) chicken, cut up, 1 medium onion, sliced
3 garlic cloves, minced
1/2 pound mushrooms, sliced
1 (16 oz) can tomatoes
1 (8 oz) can tomato sauce
1 tsp. dried oregano
1/2 tsp. pepper
1 large bell pepper, cut into 1 inch pieces

In a large frying pan, heat oil over medium heat. Add chicken and brown on
all sides, about 10 minutes. Remove and drain on paper towels. Add onion,
garlic, mushrooms and bell pepper to pan and sauté until onions and pepper
are softened, about 5 minutes. Add remaining ingredients. Stir well.
Return chicken to pan. Bring to a boil, reduce heat. Cover and simmer 30
minutes, until chicken is tender.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken Breasts with Red Pepper Sauce

2 medium tomatoes, peeled, seeded and chopped
1 small onion, chopped
1 medium red bell pepper, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped, or 1/2 tsp dry basil
1/4 tsp dried thyme
1/4 tsp hot pepper sauce
1/4 tsp fresh ground pepper
4 skinless, boneless breast halves, pounded to 1/4" thickness
2 tbsp olive oil (substituted for butter in original recipe)
1/2 cup chicken broth (substituted for white wine in original recipe)

Combine vegetables and spices in a medium saucepan. Bring to a boil, reduce
heat, and simmer 20 minutes. Transfer to a food processor or blender, and
puree until smooth. Pour into a small saucepan and keep warm over very low
heat. In a large fry pan, heat oil. Add Chicken breasts, cook 3 minutes a
side, until chicken turns white. Add broth, reduce heat and simmer 10
minutes. Spoon red pepper sauce on plates, and arrange chicken on top.
Makes 4 servings.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Chicken Breasts Supreme

1 boneless chicken breast cut in half (2 pieces)
1 fresh lemon, juiced
2 tablespoons of fresh chopped Parsley  (or 1 tablespoon dried)
2 tablespoons of olive oil

Cut off fat and remove tendons from chicken breasts. Cut chicken into
bite size pieces. Heat a skillet on medium high, add olive oil. When the
pan and oil are hot, sauté chicken until just cooked through (chicken will
spring back when pressed with finger). Add lemon juice and chopped parsley.
Toss chicken with lemon, parsley and olive oil for one to two minutes.
Serves 2.

Adapted from Mary f. in rec.food.cooking on Dec 19, 1995 and Julia Child.
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Chicken with Carrots and Mushrooms

3 Tbsp olive oil
1 cup sliced carrots
1 chicken (3 pounds) cut up
3/4 tsp. dried thyme
1 can (28 oz) crushed tomatoes
1/2 pound mushrooms, sliced		
1 medium onion, chopped
1 bay leaf
pepper

In a large fry pan or flameproof casserole, heat oil over medium heat. Add
chicken and cook, turning, until brown all over, about 10 minutes. Remove
and set aside. Add onion and carrots to pan and cook until onion is soft,
about 3 minutes. Add tomatoes, mushrooms, thyme, bay leaf, and pepper to
taste. Return chicken to pan. Reduce heat to medium-low, and simmer 30
minutes, until chicken is tender. Serve in bowls, serves 4.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Poached Chicken Portuguese

2 tbsp olive oil
1 cup sliced scallions
2 garlic cloves, crushed
1/8 tsp hot pepper sauce
1 bay leaf
1/2 tsp ground cloves
4 medium tomatoes, peeled, seeded, chopped
1/8 tsp ground saffron (optional)
1/8 tsp ground pepper
1 tbsp lime juice (a substitute for red wine vinegar)
2 pounds skinless, boneless chicken breast halves

In a large frying pan, heat oil over medium heat. Add scallions and cook
until lightly browned, about 3 minutes. Add garlic and hot pepper sauce;
cook 1 minute. Add tomatoes, juice, bay leaf, cloves, saffron, and pepper.
Bring to a boil, reduce heat and simmer uncovered for 15 minutes. Place
chicken on top of sauce, cover, and simmer 15-20 minutes, until chicken is
tender and opaque.

Adapted from 365 Ways to Cook Chicken by Cheryl Sedaker.
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Skillet Cacciatore

Brown some chicken in olive oil and garlic, add unsweetened tomato sauce, a
chopped pepper, a chopped onion, sliced mushrooms (canned work fine, if you
like) some oregano, extra garlic. If you're one of the PaleoPeople who
consider wine okay, a half a cup of red wine is good -- but it's not
essential. Put a lid on it and simmer for 45 minutes or so.

From Dana (dcarpend at kiva net)
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Spanish Meatballs

1 lb. ground chicken (breast or thighs, I've even used turkey)
1/2 onion
1 clove garlic
1 slice bacon, cut into small cubes (10 minutes in the freezer makes it
  easier to slice)
Olive oil
Salt and pepper
2 c. tomato sauce

Brown the bacon and drain over paper towels, cool. Saute the garlic and
onion in the bacon fat for 5 minutes. Add the bacon, garlic, onion, salt
and pepper to the ground chicken. Using your hands, mix thoroughly and form
into ping-pong ball size balls.

Heat a small amount of olive oil over high heat, once hot add meatballs and
brown. Once browned, turn heat to medium and add the tomato sauce. Simmer
until the meatballs are cooked through and the sauce is warm.

Source: Emily Chalfant. From: TasteBook
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Emily Chalfant

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