Chicken with walnut sauce

Ingredients

• 1 chicken breast
• 1 teaspoon pepper
• 2 bay leaves
• 1/2 teaspoon salt

Walnut sauce

• 80 gr walnuts
• 5 wire parsley
• 2 green onions
• 1 slice bread without crust
• 1 clove of garlic
• 2 tablespoons lemon juice
• 2 tablespoons walnut oil (or olive oil)
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon chilli powder
• 1/2 teaspoon salt

Preparation

• Cut the chicken in two to cook faster, cover with water, add 1/2 teaspoon salt, pepper and bay leaf and simmer about 45 minutes. Strain broth and withheld and loosen chicken strips.
• Pour about 1/3 cup soup over bread slices and let soak for 5 minutes.
• In blender put walnuts, parsley, 3-wire, 1 wire onion (or 1/2 small onion dry) soaked bread slices and garlic. Mix slowly pouring the soup (about half a cup will take) to obtain a homogeneous paste is not very soft.
• In a small pot heat oil and add turmeric, cells, paprika and salt. Stir quickly. Pour this mixture in blender even mix several times. If it needs more pour a few tablespoons of broth.
• Move nuts in blender sauce into a bowl, add chicken and dregeti fasiutele salt. Add the lemon juice.
• Chop the remaining parsley and green onions and add over salad.
• Serve on toast.

KFC spicy chicken wings

Ingredients:

• 12 chicken wings (about 800 g)
• 1 egg
• 250 ml milk
• 1 cup flour
• 3 teaspoons chilli powder
• 1/2 teaspoon granulated garlic 1 teaspoon top
• 1 teaspoon vegetation
• 1 1/2 teaspoon salt

Preparation:

• Cut wings in 3 pieces and discard tips. Wash well and place in a pot. Cover with 2 cups of cold water I dissolved 1/2 teaspoon granulatedgarlic 1 teaspoon salt and 1 teaspoon vegetation. Keep in refrigerator about 2-4 hours.
• Place the pot on the fire and boil for 10 minutes fins in the water begins to boil. Then drain the water and cool off a bit after absorbing well with kitchen towels. In a bowl beat eggs, then add milk and mix well.
• In another bowl / box with lid chilli mix flour, 1/2 teaspoon garlic salt and 1 teaspoon granulated top. Mix well.
• Pass each wing by mixing flour and then the milk and the flour mixture.
• *I put neinghesuite wings in flour box, I covered it with the lid and then shook her wings were covered up well; trick from Mara
• I hot all over a bottle of oil in a deep pan. I had six wings each sieve once he has special pan for frying and I immersed in the oil bath for 3 minutes fixed. I put on a plate with napkins to absorb fat.
• * Oil should be well heated, check it before you put the fried wings, as I check him sprinkle a little flour in it and when I know it's strong sizzling ok
• Let fins to cool at least 10 minutes. Serve warm or cold. Remain crisp, about 2-3 hours after being cooked.

Couscous with seven vegetables

Ingredients:

• 500 g chicken cut large pieces (boneless thighs)
• 1 large onion
• 1 large red
• 1 teaspoon turmeric
• 1 teaspoon ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 200 g zucchini
• 150 g cabbage
• 200 g turnip
• 150 g carrot
• 200 gr potatoes
• 200 g tomatoes
• 100 g pods
• 2 tablespoons olive oil
• 4 cups couscous

Preparation:

• Use a larger pot. In hot oil fry the chopped onion. When softened add the chicken and fry on both sides just to change color. Add diced peeled tomatoes and let it simmer for another 10 minutes until it forms a sauce.
• Add spices and off with 1.5 l water. Simmer 25 minutes.
• All vegetables are cut large pieces. Tomatoes leave whole.
• Add the soup first instalment of vegetables: cabbage, kale, carrots and beans. Simmer about 20 minutes. Add vegetables: potatoes, tomatoes and zucchini. May cook 30 minutes. Check for salt and if all vegetables are cooked. Keep refrigerated and serve with couscous. It's better the next day, tastes blend better.
•  Put on a wide plate. Make a hole in the middle and placemeat. Couscous Drizzle with the vegetable broth. Vegetables sit around.
•  In couscous adds inn normally semen, ie clarified butter jar and stored at, if you do not, you can replace a few pieces of blue cheese such as gorgonzola, add couscous is hot when

Chicken stew

Ingredients:

• 500 g chicken (drumsticks)
• 100 ml dry white wine
• 1 large onion
• 1 green pepper
• 500 g ripe tomatoes (can be canned)
• 4 cloves garlic
• 1 wire thyme
• 1 bay leaf
• salt and pepper
• 2 tablespoons oil
• fresh parsley for serving

Preparation:

• Heat oil and fry the chicken, sprinkle on salt and pepper, about 5 minutes per side.
• Baste with wine and let simmer suppressed (with lid) for another 10 minutes. Remove chicken from pan.
• Add chicken fat left finely chopped onion and pepper and cook until soft, about 5 minutes Add peeled and diced small (if canned crushed them with a fork or mix them in a blender), chopped thyme and laurel. Let the sauce simmer until reduced quite well, about 10 minutes over medium heat.
• Place chicken back in the pan, add a cup of water and crushed garlic cloves. Simmer another 20 minutes or until meat is done. The sauce should drop but not too much. Serve with polenta and sprinkle with parsley.

Grilled chicken

Ingredients:

• 1 whole chicken for grilling
• 5 cloves garlic
• juice of 2 lemons
• 150 ml brandy (or wine or whiskey)
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 5 bay leaves 1 teaspoon dried oregano ground (in coffee machine)
• 2 tablespoons soft butter
• sea ​​salt

Preparation:

• The day before I washed prepare barbecue chicken, I dry with towels and then I normally salted with sea salt. I left in a refrigerator until the next day.
• We prepared marinade: I crushed garlic and I mixed in a jar with lemon juice, brandy, butter, paprika, pepper and bay leaves and oregan omixture. I shook the jar well
• I put chicken Pipette up and I cut across the chest. I turned down and hit the inside of the chicken until well flattened. I punctured with a sharp knife all over, to enter Marinates in meat flavour.
• I sat in special grill shown in the picture to the back easier, in one move.
• Using a silicone brush chicken with marinade well greased on both sides. I sprinkled a little sea salt.
• I hot electric grill and I made ​​fried. After 10 minutes I returned. Then I kept it all back in five minutes, anointing him with marinade each time. After about 45 minutes the chicken was ready. You can test with toothpick you enter into different areas and if juice gushing clear (transparent) means that the chicken is done.
• Serve immediately.

Liver in tomato sauce

Ingredients:

• 500 g chicken livers
• 1 canned tomatoes cubits (400 gr)
• 1 large onion (about 150 g)
• 2 cloves garlic
• 1 teaspoon herbs Provence
• 1/2 teaspoon chilli
• 150 ml water
• Sour cream 1 tablespoon good
• 3-4 basil leaves
• salt and pepper
• 2 tablespoons oil
• 1 tablespoon butter

Preparation:

• Heat the oil and butter in a large frying pan and then fry chopped onion until soft.
• Add livers and cook on both sides, about 5-6 minutes. When brown add the crushed garlic and continue to cook 1 minute left.
• Add salt and pepper to taste, chilli and herbs of Provence. Add the tomatoes and water. Stir gently and simmer over medium heat with a lid for about 15 minutes.
• Turns off the heat and add the chopped basil and cream high.
• Serve with polenta or pasta and sprinkle with a little parmesan.

Quiche with tomatoes and goat cheese

Ingredients

• Crust (pate brisee)
• 150 gr flour
• 120 gr cold butter
• 4 tablespoons cold water

preparation

• Place the butter and water in the freezer for 15 minutes.
• The robot put flour, a teaspoon of salt and then cold butter cut into cubes. Give a few pulses until flour becomes sandy. And then turn the machine and add water, spoon by spoon. The dough should gather the ball in robot form.
• Cold hands (keep them under cold water tap) pour dough on plastic wrap, give disc-shaped and flattened it as hard as you can. Give the refrigerator at least 30 minutes.
•  You can use brisee bought pate, if you find
• As the dough sit in the refrigerator, cuts tomato slice. Bake them on the grill pan on low heat for 5 minutes per side, just until a little dehydrated. When you are ready, remove them to a plate and easily remove the skin on them (will come off easily).
• Spread crust into a round and thin sheet with diameter greater than 25 cm. Using a paper plate cut from a circle of diameter 25 cm. Place the circle of dough into a 20cm diameter round tray (I put parchment paper on the bottom of a greased pan and a little oil on the side).
• Place tomato slices over dough side by side.
• Crushed tomatoes over goat cheese.
• Beat eggs well and add sour cream, along with salt and pepper to taste. Pour this mixture over cheese. Shake pan to sit a little cream evenly. Optionally, sprinkle a little grated parmesan cheese or cream over (to make a browned crust in May, I sprinkle 1 tablespoon Parmesan
• Give the oven at 180C for 35-40 minutes. In the last 2-3 minutes move oven grill (fire / heat coming up) to brown nicely on top.
• Allow to cool then slice. 
• It's good cold or reheated.