This recipe appeared in the Chicago Tribune on 4/17/02. The dish has turned out to be extremely popular but be advised that it's very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.
This is so easy to make, but everybody loves it. I found it in a magazine a few months ago and have made it quite a few times since. They are nice eaten hot or cold, so ideal to take on a picnic. If I make them for a picnic I usually make them half the size. The coriander in this recipe refers to fresh coriander leaves/cilantro.
This is the chicken salad recipe that is so delicious that I don't bother making any other anymore. If I have any leftover chicken, this chicken salad will be my lunch the next day! I love it! Easy and light! Enjoy!
A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.
This is a rich dish with a medium hot taste, a good way to introduce curry to those who don't normally eat curry. The chicken is marinated in yogurt and finished in cream. Made the day before eating it is easy to remove the excess fat. Simple to cook, this is my wifes favorite curry.
Wonderful plate full of fresh veggies and salad greens topped with deliciously seasoned and slightly spicy grilled chicken breast. Another supper that will keep Mama out of the kitchen! Revised from “Grill Power” by Holly Rudin-Braschi NOTE: PLAN AHEAD: Needs to marinate for 20 minutes to overnight!
Always looking for ways to duplicate the fine dishes I find in various restaurants, here is another "tweaked till true" recipe of mine. I serve this dish with bow tie pasta and drench the whole plate with the sauce.
I drooled on the page of the book I found this recipe in. That was a positive indication that I needed to make this dish. ;o) All Hail the Poultry! The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. Time estimate doesn't include the 4+ hour marination, but DOES include the subsequent 1 hour marination period. Serve with roasted potatoes, sautéed spinach or rubber tires. It's all good.
Tikka is the Indian version of shish kebabs. If you want to replicate the look of traditional Indian barbecue, add a few drops of red food coloring to the chicken marinade. Chicken marinates for 3-4 hours. This recipe was created by Steven Raichlen the BBQ King and author.