A long, long time ago, I used to eat out and get takeaway a few times a week. I did love to cook, but when I was getting home late from work, it was easy just to buy dinner. When we would eat at an Indian restaurant (or get Indian takeaway), I would order one of two dishes - Butter Chicken or Chicken Tikka Masala. If I ever made one of these dishes at home, it would usually be from a jar.
These days I like to know what goes in to the meals that my family eats - and this means fresh, whole foods and a variety of herbs and spices - no numbers, and no crap. I have made Butter Chicken several times before from scratch, but never using a slow cooker. Seriously, why did I not have one of these babies before!! Cooking is so easy when you use a slow cooker (easy enough that you don't need to settle for takeaway, so long as you plan a little bit ahead) and the results are fantastic. If you are cooking meat, it is always really tender or falling off the bone, depending on what cut of meat you are cooking.
This version of Butter Chicken is delicious, healthy and so easy to prepare. I would have to say it is in my top four slow-cooker meals, along with my Slow Cooker Cashew Chicken, Slow Cooker Lamb Shanks and Slow Cooker Osso Bucco.
Paleo Cauliflower Chicken Chowder is unbelievably good and good for you, gluten free, grain free, dairy free, and soy free. You will be amazed at how hearty flavorful and satisfying this chowder is, and it is super easy to pull together. Use a Cooked Organic rotisserie chicken from your local store to cut down on cook time. If you want to keep this vegetarian, skip adding the chicken the chowder.
Lemon and garlic are classic flavors often paired with chicken. For this dish, the lemon and garlic, along with the shallot, infuse the chicken under the skin, resulting in wonderful flavor, all tucked under crispy grilled skin.
This spicy chicken dish goes well with, just about any side. You can grill it or bake it on a rack. I recommend using boneless, skinless chicken thighs as there is something very flavorful about darker meat when cooked in its own juices, but you can use any part of the chicken you like. It's both healthy and delicious, easy to make, and requires very little prep time. You'll find yourself making this recipe often.
Not only is this dish absolutely delicious, but it's all cooked in ONE skillet! Washing dishes? Aint nobody go time for that.
Have you ever ordered a Tuscan Chicken dish at the restaurant claiming when you’re there you’re family? Well first of all, my family has never made fake Italian food that disgusting before. The Olive Garden is a disgrace. But they do have an item called Tuscan Chicken. It’s nothing like a dish you would get in Tuscany and, frankly, it is full of cream and has an identify crisis. Instead, I made a Tuscan Chicken dish that made me think, “damn, I’d order this in a restaurant!”.
This is a popular dish that has been shared by many respectable cooks. Often, this recipe calls for the use of liquor and white wine. For our version, we keep things simple and allow the flavors of the chicken to be enhanced only by bathing in herbs (and a massive amount of garlic) for a few hours. Do not get so caught up in the tender and juicy chicken that you forget to enjoy the steamed cloves of garlic. They are a wonderful little treat in their own right.
An easy way to prepare chicken breast that's ready in minutes and is packed with diverse flavors and crunchy sesame seeds. tIf you have some time ahead of you, I strongly recommend brining the chicken breasts in a salt-water solution for 3 to 6 hours before preparing it so as to have an irresistibly juicy and tender chicken.