Chicken

Chicken Coconut Curry

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Ingredients

2 Tbsp olive oil
4 boneless, skinless chicken thighs cut into bite-sized pieces
1 yellow onion sliced
2 cloves garlic crushed
2 tsp ginger fresh, finely grated
2 long red chilies finely chopped, plus extra sliced to serve
1/2 tsp turmeric
2 tsp brown mustard seeds
2 tsp ground cumin
1 tsp ground coriander
400 ml coconut cream (1 can. Coconut milk can be used, if separated.)
lime juice to taste
Fish sauce to taste

Instructions

Heat half the oil in a large saucepan or wok over high heat. Add half the chicken and cook, stirring occasionally, for 2-3 minutes or until browned. Transfer to a plate. Repeat with the remaining chicken.
Add the remaining oil and the onion to the pan. Cook stirring, for 3-4 minutes or until softened. Add the garlic, ginger, chilli, turmeric, mustard seeds, cumin and coriander. Cook, stirring, for 2 minutes or until aromatic. Add the coconut cream and the chicken. Bring to the boil. Partially cover and reduce heat to low. Simmer for 20 minutes or until the chicken is tender.
Remove curry from heat and season with lime juice and fish sauce, to taste. Sprinkle with the extra chill if desired, and serve with tumeric cauliflower rice.

Cheesy Garlic Chicken

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Ingredients

1 lb boneless, skinless chicken breasts cut into 1" pieces
2 Tbsp olive oil
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes optional
salt and pepper to taste
3-4 cloves garlic minced
1/2 c tomatoes chopped
2 c broccoli cut into florets
2 c baby spinach
1/2 c mozzarella shredded, or cheddar, parmesan, or favorite melting cheese
4 oz cream cheese

Instructions

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through.
Add the garlic and saute for another minute or until fragrant. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook for another 3-4 minutes or until the broccoli is cooked through.
Serve with cooked pasta, rice, zucchini noodles or cauliflower rice.

Garlic Butter Chicken Thighs and Mushrooms

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Ingredients

4 Tbsp butter divided
pinch salt
4 boneless, skinless chicken thighs
6-10 cloves garlic slicedhalf or finely diced (I like big chunks of garlic but realize most don't)
8 oz cremini mushrooms stems removed and wiped clean
1 c chicken stock
1 tsp crushed red pepper flakes depending on your desired spicy level
1/2 c diced cilantro optional
2 Tbsp lemon juice
1/4 c Parmesan cheese

Instructions

Heat a heavy pan on medium high until very hot.
Add butter, swirl around pan, and let melt.
When butter is foamy and melted, add chicken thighs.
Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)
Cook chicken thighs 5 minutes on each side, until lovely golden brown.
When chicken thighs are well browned, remove from pan - do not drain pan grease.
Add garlic to pan, stir well.
Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.
Add second half of butter to pan, let melt.
Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.
Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.
Add stock, lemon juice, and cheese.
Stir well, being sure to scrape up any browned bits from bottom of pan.
Bring to a boil, let reduce and thicken slightly for 2 minutes.
Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Grilled Chicken with Avocado Salsa

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Ingredients

1 1/2 lb boneless skinless chicken breasts

Marinade

2 cloves garlic finely minced
3 Tbsp olive oil
1/4 c cilantro chopped
Juice of 1 lime
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt or to taste
1/4 tsp black pepper

Avocado Salsa

2 avocado diced
2 small tomato chopped
1/4 c red onion chopped
1/4 c cilantro finely chopped
Juice of 1 lime
fresh cracked pepper & salt to taste

Instructions

In a large bowl, whisk all the ingredients for the marinade and set aside.
Pound the breasts to even thickness or slice in half horizontally to get evenly sized breasts and add to the bowl of marinade. Mix through until the chicken is fully coated in the marinade. Use right away if needed or marinate for 30-minutes or up to 12 hours.
Grill chicken over medium-high heat or in a large heavy-duty skillet on the stovetop for 5-6 minutes per side or until the inside is cooked through and the outside is charred. Top with fresh avocado salsa and serve immediately.

To Make Avocado Salsa

While the chicken is grilled, combine all the ingredients for the salsa in a small bowl. Cover with plastic wrap in the fridge until ready to use.

Garlic Butter Chicken with Parmesan Cauliflower Rice

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Ingredients

for the chicken

2 large boneless, skinless chicken breasts filleted into 4
1/2 c fresh Parmesan finely grated
Salt and fresh cracked pepper
2 cloves garlic grated
1 tsp paprika
1 tsp Italian seasoning
4 Tbsp unsalted butter divided

for the cauliflower rice:

3 cups riced cauliflower about 1 medium head
1/2 cup white onion chopped
2 cloves garlic minced
2 Tbsp vegetable stock
juice of one lemon (+ zest if you like)
crushed red pepper flakes optional
1/4 cup fresh parsley chopped

Instructions

for the chicken

In a shallow plate, combine Parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken with salt and pepper; dredge in the Parmesan mixture; shake off excess and set aside.
In a large skillet melt 2 tablespoons of butter over medium-high heat. Cook chicken until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.

for the cauliflower rice

In the same pan, melt 2 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.
Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice and a few sprinkles of leftover Parmesan cheese, if you like.
Adjust seasoning as needed. Stir in the remaining parsley. Return chicken over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, and more Parmesan.

Skillet Chicken in White Wine Sauce

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Ingredients

1 Tbsp olive oil
4 boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 teaspoon garlic powder

Sauce

1 Tbsp unsalted butter
1 yellow onion large, diced
3 cloves garlic minced
salt and freshly ground black pepper to taste
1 c dry white wine
1 tsp dried thyme
1/2 c heavy cream
fresh parsley chopped

fresh parsley chopped

Instructions

Chicken

Heat olive oil in a large skillet over medium heat until the oil shimmers, about 2 to 3 minutes.
Season chicken with salt, pepper and garlic powder.
Add chicken to the skillet and cook until golden brown, about 6 minutes. DO NOT move it around.
Using tongs, flip the chicken over and continue to cook for 6 more minutes, or until cooked through.
Remove chicken from skillet to a plate; cover and set aside.

Sauce

DO NOT wipe the skillet.
Add butter to skillet and melt over medium-high heat.
Add onions and cook for 3 minutes, or until softened.
Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant.
Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced.
Stir in thyme and half-and-half.
Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and leave to simmer and thicken for about 4 minutes.
Remove skillet from heat.
Garnish with fresh chopped parsley.

Peanut Chicken Keto Stir Fry

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Ingredients

2 Tbsp coconut oil
4 boneless, skinless chicken thighs cubed
1/2 C peanuts
1 green pepper cut into chuncks
1/2 white onion medium, cut into large chunks
1 head broccoli medium, chopped into floret
2 cloves garlic crushed
1 inch fresh ginger grated
1 Tbsp rice wine vinegar
2 Tbsp coconut aminos or soy sauce
1 Tbsp toasted sesame oil
1 Tbsp sriracha or other chili sauce
1 Tbsp sesame seeds
1 Tbsp green onion chopped

Instructions

Heat oil in a hot pan, add the chicken thighs and saute for 5-6 minutes until browned
Add the onion, bell pepper and broccoli and saute for 2-3 minutes, stirring regularly
Add the garlic, peanuts, ginger and remaining liquid ingredients and saute for a further 2-3 minutes
Serve immediately - sprinkle with chopped scallions and sesame seeds to garnish.

Paprika Cream Chicken

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Ingredients

2 Tbsp oil
8 chicken fillets large, or 12 small
salt and pepper
½ tsp mixed dried herbs such as oregano, basil, herbes de Provence etc
1 clove garlic large, finely sliced
2 tsp paprika
1 c chicken stock
½ c heavy cream
Seasoning to taste

Instructions

Pour 1½ Tbsp of the oil into a non-stick frying pan and place over a medium heat.
Sprinkle the mixed herbs evenly over the chicken and season well.
Pan-fry the fillets for 5-6 minutes on each side until golden brown and cooked through. Turn the heat down and add a dash more oil. Sprinkle the garlic and paprika over the chicken fillets then turn them once or twice to ensure the garlic and paprika are cooked through.
Add the stock and allow it to bubble up, scraping the crispy bits of chicken from the bottom of the pan as it does. Now add the cream and stir gently. Simmer for a minute or two then check the seasoning and adjust if necessary. Serve.

Creamy Dijon-Tarragon Chicken

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Ingredients

1 Tbsp butter
1 tsp olive oil
4 boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup heavy cream
1 Tbsp Dijon mustard
2 tsp fresh tarragon chopped

Instructions

Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

I love wings. I’ve made this recipe many times, and they produce fantastic, crispy wings. Cook the wings plain, and toss them with one of the various flavour mixes when finished. A couple of them require putting back into the oven for a few minutes, which will be noted.

Alternately, toss with any number of pre-made bottled sauces such as BBQ, Jerk, teriyaki, etc. I also like a General Tso chicken sauce or the President’s Choice “Flavours of …” line of sauces. I’ll add more flavours as I remember or find them.

Chicken Wings

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Ingredients

2-4 lbs chicken wings separated and trimmed
2 qt water heavily salted
2 qt chicken stock

Instructions

Heat oven to 450F
In a large pot, bring water and stock to boil.
Boil wings (in 2 lb batches, if needed) for 10 min. Remove from pot, and place on a wire rack to drain, 2-3 min.
Cover baking sheet with foil or parchment, and place a wire rack on top of this.
Lightly toss wings with olive oil, place on rack. Bake for 25 minutes, flip them once, and bake a further 5 - 10 min.
Toss with whichever flavours you desire, following.

Wing Flavours

(for each pound)

Maple Bourbon

1 tablespoon butter or olive oil
½ cup grated onion, (or very finely minced)
2 cloves garlic, finely minced
½ cup bourbon whisky
½ cup maple syrup
1 tablespoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon black pepper

Cook onion & garlic in butter until soft. Add remaining ingredients and simmer.

Carolina Mustard

1/3 c butter
1/3 c Frank’s Red Hot sauce
1/3 c yellow mustard
1/4 c packed brown sugar alternative
1 tsp Worcestershire sauce
1/4 tsp cracked black pepper
1/2 – 3/4 t cayenne pepper

Keto BBQ

1-1/2 Tbsp paprika
2-3 Tbsp brown sugar alternative
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
3/4 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder

Salt & Pepper

2 tsp sesame oil
1 tsp sea salt
2 tsp crushed black pepper

Heat oil, toss with cooked wings. Season with salt & pepper.

Classic Hot Wings

4 Tbsp butter
6 Tbsp Frank’s Red Hot sauce
1/2 tsp Worcestershire sauce
1/2 tsp cayenne pepper

In small sauce pan, melt butter. Add sauces and cayenne, and mix well. Toss with cooked wings.

Spicy Korean Wings

1/2 c honey
1/2 c Sriracha
1/4 c soy sauce
1 Tbsp lime juice

Heat and mix well, toss with cooked wings.

Sweet N Spicy Sauce

1 cups Frank’s RedHot sauce
1/2 c melted butter
1/2 c mango habanero sauce
8 Tbsp brown sugar
4 tsp chili powder
4 tsp garlic powder
4 tsp onion powder
4 tsp black pepper
4 tsp cayenne pepper
4 tsp seasoning salt

Garlic Ranch Sauce

2 c melted butter
1 c Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank’s
4 heaping Tbsp fresh minced garlic
4 Tbsp brown sugar
2 tsp black pepper
4 packets powdered ranch dressing

Chili Lime Sauce

2 Tbsp of jalapeno pepper chopped finely
1 Tbsp chili sauce
1/2 c lime juice
1/3 c chicken stock
2 Tbsp fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Honey Ginger Sauce

4 garlic cloves, finely minced
3 Tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 c rice vinegar
1/2 c packed brown sugar
1/4 c honey
1 tsp soy sauce

Garlic Parmesan

1 c butter, melted
2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper, freshly ground
1 c parmesan cheese, grated

Honey Sriracha Sauce

6 Tbsp butter
1/3 c sriracha
2 Tbsp honey
1 lime, juiced
1/2 orange, juiced
3 Tbsp cilantro

Tandoori Indian Sauce

3/4 c Yogurt
1/2 Tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1½ tsp Coriander powder
½ tsp Chilli powder
1 Tbsp Lemon juice
¼ tsp Ground black pepper
1 Tbsp Oil
Salt- to taste

Vietnamese Pok Pok Sauce

1/4 c fish sauce
1/4 c superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 Tbsp vegetable oil, plus more for frying
1/3 c cornstarch
1 Tbsp chopped cilantro
1 Tbsp chopped mint

Sticky Bourbon Sauce

8 oz. red pepper hot sauce
1 c Bourbon
1 Tbsp onion powder
1 Tbsp garlic powder
½ c honey
½ c brown sugar
1½ tsp black pepper
1 tsp smoked paprika
2 Tbsp tomato paste

Coca Cola sauce

1/4 csoy sauce
2 Tbsp canola oil
2 Tbsp dry sherry or Chinese rice wine
3/4 c Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper and salt to taste

Thai sticky Sauce

½ tsp salt
½ tsp pepper
½ c sweet chili sauce
¼ c rice vinegar
¼ c lite canned coconut milk
3 Tbsp brown sugar
3 garlic cloves, pressed or finely minced
1 Tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ Tbsp soy sauce
¼ c chopped peanuts
½ c fresh cilantro
4 green onions, sliced

Chinese Plum Sauce

1 (15-16-ounce) can whole unpitted purple plums
2 Tbsp bottled hoisin sauce
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp soy sauce
2 tsp fresh ginger, grated
1/4 tsp black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce

½ c natural peanut butter
1½ c grape jelly
1 c grape juice
½ c vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings

1 c Soy Sauce
1 Tbsp fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tbsp white vinegar
1 tsp sugar
1 tsp salt
1 tsp mustard powder
2 tsp wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce

6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ c soy sauce
½ c distilled white vinegar
¼ c vegetable oil
2 Tbsp brown sugar
1 Tbsp fresh thyme (chopped)
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice

Chinese Style Sauce

1 Tbsp salt
2 Tbsp sugar
6 Tbsp water
6 Tbsp soy sauce
2 Tbsp gin
½ tsp ground ginger