Chicken

Chicken is such a delicious and versatile protein, you could easily make it several times a week without getting bored or duplicating a recipe. The numerous cuts are quick and simple to prepare, and when compared with other meats, they are relatively inexpensive and lower in fat and cholesterol. You can grill it, toss it in a salad, pan- and stir-fry it, bake it and even use shredded rotisserie chicken to speed things up. Consider it your wonder protein. The next time you hear, “What’s for dinner?” the answer is CHICKEN! Happy Cooking, The Editors Look for the icon on recipes that prep in 30 minutes or less!…

CHICKEN TIKKA WITH CUCUMBER-MINT RAITA ACTIVE TIME 25 MINUTES • START TO FINISH 25 MINUTES • SERVES 6 2¼ pounds boneless skinless chicken breasts½ cup tikka paste Cucumber-Mint Raita¾ cup plain Greek yogurt1 English cucumber, peeled, seeded, chopped finely2 tablespoons finely chopped fresh mint1 teaspoon ground cumin 1 Combine chicken and paste in large bowl. 2 Make Cucumber-Mint Raita. 3 Cook chicken mixture on a heated greased indoor grill pan or outdoor grill until browned all over and cooked through; slice thinly. 4 Serve chicken with Cucumber-Mint Raita on a bed of finely shredded cabbage, if desired. To make Cucumber-Mint Riata: Combine ingredients in small bowl. TIP • To make your own tikka paste, grind 2 Tbsp. each coriander seeds and cumin seeds until it is a fine powder. Add…

CHICKEN & CRUNCHY NOODLE SALAD ACTIVE TIME 20 MINUTES • START TO FINISH 20 MINUTES • SERVES 4 3 boneless skinless chicken breasts (1⅓ pounds)1 pound baby bok choy, shredded coarsely9 ounces cherry tomatoes, halved2 ounces fresh shiitake mushrooms, sliced thinly¼ cup firmly packed fresh cilantro1 cup bean sprouts3 green onions, sliced thinly3½ ounces chow mein noodles Sesame Dressing⅓ cup light soy sauce1 teaspoon sesame oil2 tablespoons dry sherry 1 Make Sesame Dressing. 2 Cook chicken, in batches, on a heated greased indoor grill pan or outdoor grill until browned all over and cooked through; slice thinly. 3 Combine bok choy, tomatoes, mushrooms, cilantro, sprouts and onions in a large bowl. 4 Add chicken, noodles and dressing to bok choy mixture; toss gently to combine. To make Sesame Dressing: Place…

CHICKEN WITH GARDEN HERBS & ROASTED TOMATOES ACTIVE TIME 20 MINUTES • START TO FINISH 35 MINUTES • SERVES 4 4 boneless skinless chicken breasts (1¾ pounds)¼ cup finely chopped fresh chives¼ cup finely chopped fresh oregano2 cloves garlic, crushed1 tablespoon olive oil1 pound cherry tomatoes⅓ cup sweet chili sauce9 ounces asparagus, trimmed 1 Preheat oven to 350˚. 2 Combine chicken, herbs, garlic and oil in large bowl. 3 Cook chicken mixture in a large greased frying pan until browned. Place chicken in a shallow baking dish with combined tomatoes and chili sauce. 4 Bake, uncovered, about 15 minutes or until chicken is cooked through. 5 Boil, steam or microwave asparagus until just tender. 6 Serve chicken with tomatoes and asparagus. NUTRITION FACTS PER SERVING 9.9g total fat, 2.0g saturated…

THAI CHICKEN IN LETTUCE CUPS ACTIVE TIME 35 MINUTES • START TO FINISH 35 MINUTES • SERVES 4 2 tablespoons white long-grain rice1 tablespoon peanut oil1 stick fresh lemongrass (4 inches), chopped finely2 fresh small red Thai or serrano chiles, chopped finely2 cloves garlic, crushed1 tablespoon finely chopped fresh gingerroot1½ pounds ground chicken1 English cucumber, seeded, sliced thinly1 small red onion, sliced thinly1¼ cups bean sprouts½ cup loosely packed fresh Thai basil leaves (see tip on page 20)1 cup loosely packed fresh cilantro4 large iceberg lettuce leaves Asian Dressing⅓ cup lime juice2 tablespoons fish sauce2 tablespoons kecap manis2 tablespoons peanut oil2 teaspoons grated palm sugar or brown sugar 1 Make Asian Dressing. 2 Heat dry wok; stir-fry rice until browned lightly. Blend or process rice or crush using mortar and…

MALAY CHICKEN ACTIVE TIME 5 MINUTES • START TO FINISH 35 MINUTES • SERVES 4 1 tablespoon ground coriander1 tablespoon ground cumin1 tablespoon fennel seeds1 teaspoon ground cinnamon½ teaspoon ground turmeric2 fresh small red Thai or serrano chiles, chopped finely½ teaspoon tamarind concentrate (see tip on page 55)2 cloves garlic, crushed1 stick fresh lemongrass (2 in), chopped finely2 teaspoons palm sugar or brown sugar1 tablespoon peanut oil½ cup coconut cream8 bone-in chicken thighs, skin on (3 pounds) 1 Preheat oven to 425°F. 2 Combine spices, chiles, tamarind, garlic, lemongrass, sugar, oil and coconut cream in large bowl; stir until mixture forms a paste. 3 Add chicken to bowl; stir to coat in paste. 4 Place chicken on a wire rack in a large shallow baking dish; bake about 20 minutes.…