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Webmaster | 25. May 2008 @ 16:02

Welcome to the Gourmet Chicken Series. Today we bring you Moroccan Chicken.

Moroccan cuisine is considered as one of the most diverse cuisines around the globe. The reason is because due to Morocco;s interaction with the outside world throughout time. The cuisine of Morocco is a mix of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Ingredients:
2 tbsp. butter
2 tbsp. vegetable oil
2 Broiler-fryers cut into pieces
2 chopped medium onions
1 chopped clove garlic
1 cup ground almonds
1 tbsp. dried basil
1/2 tsp. pepper
1/2 cup honey
1-1/2 cups of chicken broth
2 tbsp. corn starch
1 lemon for juice

Method:
1. In a casserole heat butter and vegetable oil and brown chicken.
2. Season with salt and pepper and remove.
3. In the remaining fat cook onions and garlic until translucent.
4. Add next 4 ingredients, cook over gentle heat stirring until well mixed.
5. Combine the broth and corn starch and add to the contents of the casserole over high heat.
6. Cook and stir sauce thickens.
7. Remove from heat and stir in lemon juice.
8. Replace chicken, spooning sauce over chicken.
9. Bake in covered preheat oven at 350� for 1 hour.

BON APÉTIT......

About the author: Chris Jacob http://www.gourmetchicken.info Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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Health Guru : Thai Pandan Chicken Recipe Exclusive
Webmaster | 21. January 2007 @ 16:17

Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken

Ingredients:

1 package chicken wings or small chicken drumsticks,
1 package pandan leaves,
oil for deep frying,

Marinade:

1/2 can good quality thick coconut milk,
2 tsp. ground coriander seeds,
2 tsp. dark soy sauce,
2 tbsp. fish sauce,
2 tbsp. oyster sauce,
2-3 cloves garlic,
1 thumb-size piece galangal (or ginger) peeled and sliced,
juice from half a lime,
1/4 tsp. pandan paste,
1 green chilli, de-seeded and minced (optional)

Method:

1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)

2. Taste test the sauce for salt and spice. (If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.)

3. Pour 1/3 of the sauce over the chicken and mix to combine.

4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)

5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)

6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece.

7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).

8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.

9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).

If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food!

This article is contributed by Chris Jacob.
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Health Guru : 3 Easy to Cook Chicken Recipes for a Lovely Treat
Webmaster | 15. November 2006 @ 21:34

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a deelicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

About the author:

Tommy Lee is the current owner of a Chicken recipe website - http://www.chicken-and-pizza-recipes.info.

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Health Guru : Yummy Honey Chicken
Webmaster | 30. October 2006 @ 18:17
Looking for honey chicken recipe. Check out this websitehttp://abclocal.go.com/kfsn/story?section=mrfood&id=4695220 :)
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