Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.
serves 8
You might need to buy:
- low-fat buttermilk
- Coarse salt
- cayenne pepper
- vegetable oil
You might need to buy:
- vegetable oil
- unsalted butter
- large onion finely chopped and thinly sliced
- rice
- chicken stock
- dark soy sauce
- frozen green peas
- ground cumin
- pure maple syrup
- cilantro or parsley leaves
- raw cashews
From the Lake Holm Ward Cookbook
serves 12
You might need to buy:
- celery diced fine
- sage
- pepper
- broth
- milk
- eggs
- broth
You might need to buy:
- sage
- thyme
- cream of chicken soup
- cooked pasta or rice
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
serves 6
You might need to buy:
- vegetable oil
- brown sugar
- apple cider vinegar
- corn starch
- worcestershire sauce
serves 4
You might need to buy:
- freshly grated Parmesan
- Dijon mustard
- eggs
- 150g rocket leaves
You might need to buy:
- parmesan cheese
- light cream
- Noodles
You might need to buy:
- table salt
- peanut oil
- light brown sugar
- chile garlic sauce
- rice vinegar
- soy sauce
- minced fresh ginger
- chunky peanut butter
- dried Asian noodle
Chicken enchiladas with green chile sauce.
You might need to buy:
- corn tortillas
- cooked minced chicken
- shredded Monterey Jack cheese
- minced onion
- sour cream
- salt to taste
ready in about an hour;
serves 4
You might need to buy:
- chicken
- teriyaki sauce