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    You are in: Home / Cookbooks / chicken
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    307 recipes in


    One of my favourite foods (up there with lamb!)
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    2 Reviews |  By Stacia_

    Dhana Jeera Powder, is a blend of two basic spices: coriander and cumin powder.

    Recipe #320453

    My mate Barb makes this wonderful dish brilliantly, even after half a bottle of white wine:) you can add tomato paste if you like, or even chopped capsicum or mushrooms. This dish is fine with just wine and water, but much much better with well flavoured chicken stock. I like to use about 1/2 cup of stock that I get when I do chinese chicken wings. You can use lite sour cream for this dish, but the sauce with most likely seperate, still tastes great though.

    Recipe #167272

    1 Reviews |  By WiGal

    Use LEFTOVER meat from a roasted chicken, or pick up a rotisserie chicken from your supermarket. I love the cinnamon in this. A variation from Cooking Light.

    Recipe #428072

    In 'The Six O'Clock Scramble' by Aviva Goldfarb

    Recipe #463332

    2 Reviews |  By Rita P

    a very simple and tasty dish, a comfort food.

    Recipe #77715

    From Ricardo. Posted for ZWT - NA*ME

    Recipe #428753

    This is from Bon Appetit. I substitute turkey bacon for the prosciutto, as we are non-red meat eaters, and it is still scrumptious! For a faster meal, I have used only bone-in thighs, to cut down on mess and fuss.

    Recipe #454306

    Add precooked chicken to soup-like mixture and cook on stove for about an hour! Our family really enjoyed - even the kids! I used about 1/3 - 1/2 the amount of chili powder and 1/4 the amount of crushed red pepper.

    Recipe #249625

    This recipe came with a list of other recipes in an advertisement. It is a pitch, though for a line of ingredients owned and operated by Presidents Choice, which is mainly produced in Montreal. Zaar doesn't accept some of the ingredients on the list. So the canola oil, peas, and 8-vegetable cocktail, it all belongs to the President's Brand (PC) line of foods. Also, Zaar does not recognize the 8-vegetable cocktail, so I'm writing it here.

    Recipe #221093

    I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings.

    Recipe #413594

    This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )

    Recipe #211485

    Flavored with Oilves and feta cheese.

    Recipe #428614

    We eat a lot of chicken and often experiment with ways to prepare it. We found some dried chipotle pepper flakes when we were in Arizona and decided to try using it in our sautéed chicken. It was fantastic! If you manage to find the chipotle flakes at your local whole foods or grocery, I recommend you buy them. They add a unique kick to any dish - also great on pizza. This recipe is quite versatile: use whatever chicken you happen to have; just make sure it's enough for 4 or you will need to adjust the ingredients.

    Recipe #427939

    These is SO easy to make, low fat, nutritious, and the whole family loved them!

    Recipe #90033

    11 Reviews |  By I'mPat

    From the Australian Women's Weekly Meals in Minutes Chicken. Use a whole rotisserie cooked chicken. A quick easy mid week meal. The original recipe called for 1 medium leek (350g) finely sliced (I used spring onions) and 2 1/2 cups (350g) frozen peas, corn and capsicum (bell peppers) mix but any frozen vegetable mix should do (I used peas, corn, carrots and broccoli). You could even make up up your own mix of individual frozen vegetables.

    Recipe #241017

    This great dish I originally had in a small South Carolina restaurant and absolutely fell in love it it. We had it for lunch one day and it was totally amazing. With a little help from the waiter, who also worked in the kitchen, he was able to give me a couple of parts I couldn't figure out and after a couple of tries, I came up with what ... I think is pretty close. First off it certainly is not difficult even though it sounds like it, it is NOT quick cooking, that I admit, but it certainly ISN'T expensive and again ... ISN'T hard to do. A loaf layered with chicken, ham, mortadella, salami, artichokes and parmesan cheese. Baked slow in a water bath and then chilled. Sliced and served with a garlic herb aioli for a great lunch or light dinner. I have served this as a dinner course with a bowl of fresh soup to start, and then the terrine served over some fresh baby greens, and roasted vegetables which makes for a great light meal. If you want, this can also be sliced and then cut in half or quarters and served over some greens with the aioli for a light starter. I promise the guests will love it.

    Recipe #407147

    From Laura Kelley book, The Silk Road Gourmet; looks beautful; it is supposed to be Iranian; sweet and sour.

    Recipe #424070

    Delicious Huli Huli Chicken!

    Recipe #423318

    'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.)

    Recipe #398037

    This is adapted from a recipe that came with my Schlemmertopf clay pot.

    Recipe #350548

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