Chicken with Nuts Recipe

Honey Nut Chicken

Total Time: 25 min
Prep: 10 min
Cook: 15 min

Yield:4 servings

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows

Preheat oven to 350 degrees F.

Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.

Beat eggs and half-and-half or milk with hot sauce in a shallow dish.

Pour flour out on a plastic board or plate.

Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.

Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.

Barbecued Succotash:
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan

1/2 red onion, chopped

1 red bell pepper, seeded and chopped

1 (14-ounce) can black beans, rinsed and drained

1 (10-ounce) box frozen corn

Salt and pepper

1/4 cup smoky barbecue sauce

2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.


Chicken White Korma Recipe

Chicken White Korma Recipe

Ingredients :

1 kg Chicken
250 grams yogurt
250 grams Onions
6 Cardamoms
1 cup Oil
50 grams green chilies
1 tsp Salt
1 tsp whole black pepper
1 tsp white cumin powder
1 tsp crushed mace and Nutmeg powder
1 tbsp kewra
2 tsp Ginger Garlic paste

Method / Tarika:

In a pan, heat 1 cup oil and add 250 grams chopped onions.

On low flames, dry onion’s water.

Add 1 kg chicken, 1 tsp salt, ½ tsp turmeric powder, 1 tsp whole black pepper, 2 tsp ginger garlic paste, 1 tsp crushed mace and nutmeg powder and 50 grams green chilies with 250 grams yogurt in it.

Close lid and let it cook on low flames.

When chicken has tender, stir it properly and add 1 glass of water in it.

When it reaches at boiling point, add 6 cardamoms and 1 tsp crushed white cumin seeds in it.

Sprinkle 1 tbsp kewra and 2 tbsp finely sliced ginger on it and turn off the stove.

Delicious White Korma is ready.


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