Ingredients
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.
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.
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
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.
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.
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.
