Chickenmamamia Recipes

CHICKEN SHAWARMA (MIDDLE EASTERN)

Steps:

• Marinade chicken - Combine the marinade ingredients in a large ziplock bag. Add the chicken, seal, the massage from the outside with your hands to make sure each piece is coated. Marinate 24 hours (minimum 3 hours).
• Yogurt Sauce - Combine the Yogurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
• Preheat stove or BBQ - Heat a large non-stick skillet with 1 tablespoon over medium high heat, or lightly brush a BBQ hotplate/grills with oil and heat to medium high. (See notes for baking)
• Cook chicken - Place chicken in the skillet or on the grill and cook the first side for 4 to 5 minutes until nicely charred. Turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
• Rest - Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN PARMIGIANA

Steps:

• Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.

CHICKEN SHAWARMA

Steps:

• To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
• Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
• Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

HOMEMADE CHICKEN PARMIGIANA

Steps:

• Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
• Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
• Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
• To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

CHICKEN PARMIGIANA

Steps:

• Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
• Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
• Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
• Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
• Preheat oven to 180°C/350°F.
• Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
• Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
• Transfer to plate and repeat with remaining chicken.
• Line a tray with paper towels and place rack on tray.
• Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
• Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
• Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
• Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
• Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
• Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
• Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

CHICKEN MAMA MIA

Steps:

• Melt butter in large skillet.
• Add sliced mushrooms and cook for 3 minutes.
• Add mustard, ginger, salt, and pepper and cook for 2 minutes.
• Add sherry and only 2 T. balsamic vinegar along with the cream.
• Taste and add more balsamic vinegar if needed.
• Dissolve cornstarch into cold water and mix until smooth. Add to mushrooms and stir constantly until liquid comes to a boil. Continue cooking for one minute still stirring. This should now be a thickened sauce.
• Remove from heat and taste again. Add a last bit of balsamic if desired.
• Serve over grilled chicken, filet mignon, etc.

CHICKEN KORMA II

Steps:

• Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
• Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
• Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

CHICKEN MACADAMIA

Steps:

• Slice a pocket into Chicken Breasts.
• PEEL avocado; cut into slices; Stuff 1/4 of avocado in each chicken breast; Secure with toothpicks or netting; (Can be obtained from butchers); Can also use string.
• COMBINE breadcrumbs and finely chopped macadamia nuts together.
• In bowl, crack open egg and slightly beat egg; crumb chicken breasts.
• Pan seal chicken; Place in oven for about 15 minutes at 180 degrees.
• PUREE Mango SLices; Pour onto plate and cut chicken breast in half; place on plate and.
• ENJOY!

EASY CHICKEN KAPAMA

Steps:

• Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
• Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
• Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
• Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.