I have fallen in ‘love’ with Nik Sharma’s recipes …he has a food blog called A Brown TableContinue reading “Tandoori Spiced Chicken..Kosher Style”
The cookbook that this recipe, Balsamic Chicken, is from was published in 1991 & has so many good recipes in it! Continue reading “Balsamic Chicken”
This recipe is from Martha Stewart & it was very tasty! Nicely seasoned chicken sautéed & then served over cold rice noodles & vegetables!
Another random chicken recipe I have found in my mom’s old recipe box.. titled Chicken, excellent & sticky! Funny! So I decided to call it Sweet & Sticky Chicken
Truth is that sometimes simple recipes are just delicious! Quick to prepare, just mix up some bought ingredients & bake! That is exactly what this Sweet & Sticky Chicken is !
The original recipe calls for Peach jam, I could only find Apricot jam so I am putting both options in the recipe.
I served this chicken with crispy roast potatoes but rice would be an excellent choice too … the pan juices would be excellent on rice!
Also, I used legs & thighs but use any type of chicken you prefer & cook accordingly. The amount of sauce in this recipe is for 8 pieces of chicken.
Here is the recipe
1 cup peach or apricot jam
1/2 cup BBQ sauce
1/2 cup chopped onion
2 Tbsp soya sauce
8 pieces of chicken
- In a saucepan mix the jam, BBQ sauce, chopped onion & soya sauce together. Heat on medium low heat until blended.
- Place your chicken pieces in a single layer in a 9 x 13 baking dish. You want the chicken pieces to be fairly close together
- Pour the prepared sauce evenly all over the chicken pieces
- Bake uncovered in a 325f oven. Baste after the first hour. Bake until the chicken is cooked through completely. I like to bake my chicken until the sauce has thickened & the chicken is crispy & browned, ( you will see in the picture.) It took about 1 1/2 hours but the time will depend on what chicken pieces you use!
BBQ season might be just about over where I live but hopefully not!!! This Homemade BBQ Sauce was very tasty!Continue reading “Homemade BBQ Sauce”
This recipe is fantastic! It was so tasty… I have not really made many Indian recipes though Murray & I really like Indian cuisine so I decided to look up recipes by Nik Sharma & found this one for South Indian Chicken Curry.Continue reading “South Indian Chicken Curry – recipe by Nik Sharma… with a few little changes…”
When my mom passed away I took her recipe box home. There are some great finds in there. That box is where I found this great recipe for Leah’s Honey Mustard Chicken with CurryContinue reading “Leah’s Honey Mustard Chicken with Curry”
This chicken is gently fried & then baked in the oven in a wonderful orange juice & honey sauce…yum!Continue reading “Orange Honey Chicken”
I lived in Yellowknife ,NWT for 6 years after Murray & I got married. While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!
A friend of my MIL, who is from the Philippines, gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.
I will post the recipe as she gave it to me. Any questions just ask!
1 regular size chicken (cut into serving pieces)
1/2 cup white vinegar
1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand
1 cup water
6 cloves of garlic, crushed
1 small onion, chopped
salt to taste (1/2 tsp)
- Place chicken in a medium size pan, put in salt & pepper.
- Add the vinegar, soy sauce, garlic, onions & water. Mix throughly.
- Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
- Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
- Serve hot with rice
*** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.
NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.
I love this Corn Flake Baked Chicken recipe. It is crispy from the oven, not fried & you can use whatever chicken pieces you like!Continue reading “Corn Flake Baked Chicken”
This chicken dish was so delicious I had toe post it.Continue reading “Chicken & Mushroom Stew recipe from Epicurious.com (with some changes!)”
Chinese food at home! Such a good thing! This recipe is pretty easy! It was delicious. it seems I am always saying that about the recipes I am blogging, but it is true! I do not post recipes that I don’t think are good enough for you to try! recipes on this blog are to This General Tso’s chicken is definitely worth making! Continue reading “General Tso’s Chicken”