Archive for the Chicken Category

Spicy Spaghetti Sauce with Zucchini Noodles

Posted in Chicken, Low carb, Main Courses on May 7, 2016 by majcych

How about one of my staples for once… The one and only spicy spaghetti – my whole family loves it. I ain’t gonna lie, it’s just yummy… The best comfort food, and when you substitute pasta with zucchini noodles, it’s also not too bad for ya.


Ingredients:

1 lb of spicy chicken Italian sausage (or pork of course)

1 medium onion finely chopped

4 cloves of garlic, minced

1 large can of crushed tomatoes

1 tbsp chopped Italian parsley

1 tsp crushed pepper

1.5 tsp anise seeds, slightly grinder in mortar and pestle

1 tbs Italian herbs

2/3 tsp freshly grounded nutmeg

2 tbsp heavy cream

Salt and pepper to taste

Zucchini noodles (out of 5 zucchinies), sauté don 1 tbs of olive oil


Saute onion and garlic, add parsley and crushed peppers, saute until onion is translucent. Add meat, saute until browned. Add spices and crushed tomatoes. Slowly simmer for at least 30 min. Add nutmeg and cream. Season with sale and pepper. Serve over zucchini noodles, sprinkle with Parmesan and parsley.

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Greek-Syle Stuffed Chicken Breasts

Posted in Chicken, Low carb, Main Courses with tags , , , on April 19, 2016 by majcych

I was sooooo in a mood for something Mediterranean tonight…. But I also wanted to try something new, I haven’t made before. Hmmm, feta, kalamata olives, roasted peppers… Let’s pimp-up the old and boring chicken breast and keep it low carb! 

 

Ingredients: 

  • 1.5 lbchicken breasts
  • 3 tbsp kalamata olives chopped
  • 4 tbsp chopped roasted peppers (from a jar or just roast one red pepper)
  • 1/4 cup crumbled feta cheese 
  • 4 oz cream cheese
  • 1/3 cup chopped parsley + 1 tsp for garnish
  • 1 cup baby spinach slightly chopped
  • 2 garlic cloves, minced
  • 1 tsp Aleppo pepper
  • 1 tsp fenugreek 
  • 1/2 tsp white cracked pepper 
  • Few pinches of paprika 
  • 1 tbsp olive oil

Preheat the oven to 400F/200C. Score the chicken across the top, deep enough to allow for stuffing to fill the cuts, but not letting the chicken fall apart. 

In a sauté pan, heat up olive oil, add spinach and let it wilt a bit, add garlic, sauté a bit more, add olives, roasted pepper and parsley, then add cream cheese, feta and all the spices except for paprika.

Let everything melt/combine

  
Fill the scored chicken with the stuffing, and place in the oven for 25 min or so… 

Take it out and sprinckle with paprika and a bit of parsley. And… Go for it!! 😉

 Serve with Mediterranean Faux Rice with Mushrooms and Asparagus and salad of green lettuce (Boston or romain) with the  French Dressing 

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Chicken in wine

Posted in Appetizers, Chicken, Main Courses, My favorite mom's recipes on May 30, 2011 by majcych

I grew up with this recipe. It was one of my mom’s staple Sunday dishes. It’s absolutely delicious, moist and full of flavor. And it is just ridiculously easy to prepare. YOU GOT TO TRY IT!

 

Ingredients:

Whole chicken cut into pieces (or 6 chicken drumsticks and thighs)

1 cup of white whine

½ tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp curry powder

½ tsp dry thyme

½ tsp oregano powder

Salt & pepper

 

Preparation:

Pat dry chicken and cover with spices. Leave the chicken for few hours or better yet over night.

Heat up canola oil in a big sauté pan and brown chicken on both sides.

Add wine and turn the heat up and let the alcohol evaporate for few minutes

Cover the chicken and turn down the heat to low. Let the chicken braise for 40 min or so

Sauté onion, shallot, garlic cloves and a pinch of pepper flakes.

Goes great with:

Butter Lettuce with French dressing

Roasted cauliflower

French fires

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Jerk Chicken – Absolutely Delicious!

Posted in Chicken, Grilling, Main Courses on May 12, 2011 by majcych

 

 Ingredients:

2 lbs of chicken drumsticks and thighs

 

Marinade:

5 scallions, chopped

½ red onion

½ sweet onion

3 habaneras peppers, seeded

5 cloves of garlic

2 tbsps fresh, chopped basil

2 tbsps fresh thyme

3-4 tbsps soy sauce

Juice of 2 limes

1 tsp ground clove

1 tsp cinnamon

1 ½ tsp curry powder

2 tsps Aleppo pepper (a Mediterranean and Middle Eastern pepper, if you cannot find it I bet paprika or mild chili powder will be equally good)

1 tsp cumin

1 tsp coriander

¾ tsp freshly ground nutmeg

4 tbsps of olive oil                                                                                                                                                

Lots of black pepper

Salt (probably more than you’d think)

Preparation:

Blend all ingredients and taste. If salt content seams to you just right, add more salt. The idea is for the marinade to brine the meat too.

Put meat into a zip bag, add marinade and mix well. Let is marinate for 24 hrs.

Before grilling, let it get to room temperature. Grill slowly on a low hear under cover, turning from time to time.

Goes great with:

Tomato and cucumber dill and mint salad

Cauliflower rice (for low carb option)

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