Haven’t tried but sounds really good.
- Black Pepper
- Siracha Sauce
- Cornstarch
- grated Ginger
- Rice Vinegar
- Sesame Oil
- Sugar
- Soy Sauce
- Chicken Wings
- chicken stock
- whole roasting chicken
- salt and pepper
- olive oil
This is really different from the recipe for Helen’s Chicken Spaghetti. I think I like it better!
- small box sliced mushrooms
- Garlic Salt
- Chili powder
- Paprika
- butter
- flour
- milk
- chicken broth
- shredded cheese
- fresh Basil
- fresh parsley
- yellow onion chopped
- Olive Oil
- thin Spaghetti
- butter
Found this in a Grocery Store flyer. Sounded really good but after trying we really did not care for it. Way too much lemon. If you like this flavor may be ok to you. I like lemon but this was just too much.
- chicken leg quarters
- black pepper
- Dijon mustard
Serves 4
Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).
WHY THIS RECIPE WORKS:
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We wanted a recipe that was ready in an hour and relied on supermarket staples. For depth and flavor, we used a mix of white and dark chicken and browned the meat first. After removing the chicken from the pot, we sautéed onion, strips of lemon zest, garlic, and a spice blend in the leftover brown bits and some oil; this ensured that no flavor went to waste. A number of everyday spices were necessary to recreate the authentic notes in Moroccan chicken, including paprika, cumin, cayenne, ginger, coriander, and cinnamon; honey contributed a missing sweetness. Greek green olives provided the meatiness and piquant flavor of hard-to-find Moroccan olives. Chopped cilantro, stirred in right before serving, was the perfect finishing touch to our exotic dinner.
- sweet paprika
- ground cumin
- cayenne pepper
- ground ginger
- ground coriander
- ground cinnamon
- Salt and ground black pepper
- olive oil
- low-sodium chicken broth
- honey
- chopped fresh cilantro leaves
WOW! Delicious
Will serve this to company with a side salad and garlic bread!
- heavy cream
- grated parmesan cheese
- Salt & pepper to taste for the sauce
- Linguini as needed
WOW! Delicious
Will serve this to company with a side salad and garlic bread!
- heavy cream
- grated parmesan cheese
- Salt & pepper to taste for the sauce
- Linguini as needed
Found this on a Facebook website. Then I came up with my own ideas. Best darn thing I have ever put in my mouth!
- more whole chicken
- Olive Oil
- minced parsley
- Kosher salt
- good olive oil
- freshly squeezed lemon juice
- minced fresh rosemary leaves
- Freshly ground black pepper
Best Darn Smoked turkey ever!!!
You can find complete instructions on the internet at the Big Green Egg site…“YOUR TURKEY CHEAT SHEET”. But we learned a lot so here are some things that we recommend!
- Sprinkle salt and pepper into cavity.
- Brine over night.
- The next morning remove from brine drain and rinse. Inject with your favorite seasoning. I like to inject with Butter (I use half salted and half unsalted.
- PREPARING TURKEY: