Category: Chicken

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Chicken Shawarma/Kebabs (Freep)

Chicken Shawarma/Kebabs
This is my go-to shawarma recipe.
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. MARINADE
  2. ¼ cup lemon juice
  3. ¼ cup canola oil
  4. ½ to 1 teaspoon ground oregano or thyme
  5. 1 teaspoon smoked paprika
  6. 1 teaspoon cumin
  7. 4 tablespoons plain yogurt
  8. 3 tablespoons white vinegar
  9. 4 crushed garlic cloves
  10. 1 teaspoon salt
  11. CHICKEN
  12. 2 pounds of thin boneless, skinless chicken breast, cubed for skewers
  13. KEBABS
  14. Bell pepper, onion, carrots
  15. FOR SERVING
  16. Tahini sauce or garlic sauce
  17. Pita bread
  18. Cucumber slices
  19. Sliced tomatoes
Instructions
  1. In a large bowl, whisk together all the marinade ingredients. Add the chicken and toss to coat. Cover and refrigerate overnight or at least 6 to 8 hours.
  2. Preheat the grill to medium. Remove chicken from marinade and discard marinade.
  3. Build the kebabs with chicken, separated by peppers, onions, etc.
  4. Grill until cooked through, about 12 minutes, depending on thickness.
  5. For a traditional shawarma sandwich, keep the chicken breast whole, then shred it when it cools. Spread the tahini or garlic sauce on a pita bread, add the shredded chicken, cucumber slices and sliced tomatoes. Roll up the sandwich and grill again slightly just to warm the pita.
Notes
  1. Cook’s note: To make the tahini sauce, combine 5 tablespoons tahini (sesame seed paste), ½ teaspoon salt, ½ cup water, 2 garlic cloves pressed through a garlic press and 5 tablespoons lemon juice. To make the garlic sauce, purée 1 peeled bulb of garlic and 1 teaspoon salt in a food processor. Slowly add olive oil 1 tablespoon at time until the mixture becomes white and very creamy. This may take several minutes. Add 1 teaspoon lemon juice and 2 tablespoons plain yogurt. Taste and adjust seasonings as necessary.
  2. From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis with Tahini sauce.
Adapted from Freep
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calories
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fat
0g
protein
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carbs
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Adapted from Freep
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Chicken Shawarma

Chicken Shawarma
Serves 4
Video: http://www.recipetineats.com/chicken-sharwama-middle-eastern
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3039 calories
152 g
1254 g
152 g
259 g
34 g
1723 g
7711 g
21 g
0 g
105 g
Nutrition Facts
Serving Size
1723g
Servings
4
Amount Per Serving
Calories 3039
Calories from Fat 1358
% Daily Value *
Total Fat 152g
233%
Saturated Fat 34g
172%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 82g
Cholesterol 1254mg
418%
Sodium 7711mg
321%
Total Carbohydrates 152g
51%
Dietary Fiber 13g
51%
Sugars 21g
Protein 259g
Vitamin A
84%
Vitamin C
50%
Calcium
60%
Iron
137%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2lb chicken thigh fillets, skinless and boneless (about 6 pieces) OR chicken breasts (cut horizontally. Pound flat if necessary.)
  2. 6 flatbreads
  3. Sliced lettuce
  4. Tomato slices
  5. Marinade
  6. 1 large garlic clove, minced (or 2 small cloves)
  7. 1 tbsp ground coriander
  8. 1 tbsp ground cumin
  9. 1 tbsp ground cardamon
  10. 1 tsp ground cayenne pepper (reduce to 1/2 tsp to make it not spicy)
  11. 2 tsp smoked paprika
  12. 2 tsp salt
  13. Black pepper
  14. 2 tbsp lemon juice
  15. 3 tbsp olive oil
  16. Yogurt Sauce
  17. 1 cup Greek yoghurt
  18. 1 clove garlic, crushed
  19. 1 tsp cumin
  20. Squeeze of lemon juice
  21. Salt and pepper
Instructions
  1. Combine the marinade ingredients in a large ziplock bag (or bowl).
  2. Add the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.
  3. Marinate overnight or up to 24 hours.
  4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).
  5. Heat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)
  6. Place chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).
  7. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.
Notes
  1. Serve on flatbread with lettuce an tomato
  2. Sliced lettuce
  3. Tomato slices
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calories
3039
fat
152g
protein
259g
carbs
152g
more
NoMayo https://nomayo.us/
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Chicken Marsala

Chicken Marsala with Prosciutto
Serves 4
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3492 calories
50 g
1253 g
149 g
425 g
56 g
2163 g
3218 g
11 g
2 g
80 g
Nutrition Facts
Serving Size
2163g
Servings
4
Amount Per Serving
Calories 3492
Calories from Fat 1331
% Daily Value *
Total Fat 149g
230%
Saturated Fat 56g
281%
Trans Fat 2g
Polyunsaturated Fat 18g
Monounsaturated Fat 62g
Cholesterol 1253mg
418%
Sodium 3218mg
134%
Total Carbohydrates 50g
17%
Dietary Fiber 6g
24%
Sugars 11g
Protein 425g
Vitamin A
59%
Vitamin C
46%
Calcium
31%
Iron
111%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. All-purpose flour, for dredging
  2. Kosher salt and freshly ground black pepper
  3. 1 teaspoon dried basil
  4. 4 tablespoons unsalted butter, divided
  5. 2 tablespoons olive oil
  6. 4 thin skinless, boneless, chicken breasts (about 11/4 pounds)
  7. 3 ounces prosciutto, cut into pieces
  8. 12 ounces cremini or white mushrooms, washed, thinly sliced
  9. 1 cup sweet Marsala wine
  10. 1/2 cup chicken stock
  11. 1/4 cup chopped flat-leaf parsley
Instructions
  1. On a shallow dish or in a pie plate, put a heaping 1/2 cup of flour and season with a few big pinches of salt and pepper along with the dried basil. Mix together to combine.
  2. In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of oil over medium-high heat. When hot, dredge both sides of the chicken piece in the seasoned flour, shaking off the excess. Slip the chicken into the pan and cook about 4 minutes on each side until golden. Remove the chicken to a platter to keep warm. Add the prosciutto pieces to the same skillet and sauté until just crisp. Use a slotted spoon to remove the pieces and place on same plate as chicken.
  3. Add the mushrooms to the same skillet and sauté until they are tender and the moisture has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Increase the heat, add the Marsala and cook a few minutes while stirring and scraping up any browned bits in the bottom of the skillet. Reduce the heat to medium and add the chicken stock. Continue simmering to reduce the sauce slightly. Stir in the remaining 2 tablespoons of butter and return the chicken to the pan to warm it. Let it simmer for a few minutes just to heat the chicken through. Season with salt and pepper if desired.
  4. Arrange chicken, mushrooms and sauce on a platter. Sprinkle the crispy proscuitto on top and garnish with chopped parsley.
Notes
  1. Chicken Marsala should have a savory sauce, not gravy, with an added sweetness. The sauce should coat the chicken and the mushrooms, not drown them. Pool a little sauce on the plate for dipping if desired. You also can get creative and spoon some of the sauce on a plate. Give the sauce a swirl with the back of a spoon to spread it out and set a chicken piece on top with some mushrooms. It will look grand.
  2. With the mushrooms, I like an ample amount. My go-to mushroom is the brown mushroom. Some stores label them as cremini, baby bellas or Italian mushrooms. They are mature white mushrooms that tend to be more uniform in size and have a heartier flavor than white mushrooms.
  3. When you prepare the chicken, the pieces should be thin, a little more than about 1/4-inch thick. Aim for an even thickness so the pieces cook evenly. You can buy chicken cutlets or slice your own. My local Meijer store now has chicken labeled "thin sliced." It's a little pricier than other chicken, but well worth it.
  4. The chicken is dredged in seasoned flour before it's pan sautéed. When preparing this dish for a dinner party, you can coat and sauté the chicken in advance and refrigerate it until you're ready to warm it in the sauce.
  5. When buying Marsala (a fortified wine) you have a choice of dry or sweet. I prefer the sweet, but either will work for this dish. Dry, with its smoky nuances, is a better choice for a beef dish. It can be used in place of red wine, for example, in a beef stew recipe.
  6. From and tested by Susan Selasky for the Free Press Test Kitchen
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calories
3492
fat
149g
protein
425g
carbs
50g
more
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Mediterranean Chicken and Orzo

Mediterranean Chicken and Orzo with Feta
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2067 calories
98 g
615 g
86 g
225 g
33 g
1624 g
4892 g
33 g
0 g
47 g
Nutrition Facts
Serving Size
1624g
Amount Per Serving
Calories 2067
Calories from Fat 759
% Daily Value *
Total Fat 86g
132%
Saturated Fat 33g
164%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 37g
Cholesterol 615mg
205%
Sodium 4892mg
204%
Total Carbohydrates 98g
33%
Dietary Fiber 15g
60%
Sugars 33g
Protein 225g
Vitamin A
309%
Vitamin C
130%
Calcium
117%
Iron
110%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. ½ teaspoon salt
  2. ¼ teaspoon black pepper
  3. ½ teaspoon dried oregano
  4. ¼ teaspoon dried mint
  5. 5 (4 ounces each) boneless, skinless chicken breasts
  6. 1 cup dry orzo
  7. 2 tablespoons olive oil, divided
  8. ½ cup chopped onion
  9. 1⁄3 cup sliced sun-dried tomatoes
  10. 3 cloves garlic, peeled, minced
  11. 2 cups fat-free, less-sodium chicken broth
  12. 4 ounces (about 5 cups) baby spinach leaves
  13. 1 tablespoon fresh lemon juice
  14. 1⁄3 cup feta cheese
  15. ¼ cup chopped kalamata olives
Instructions
  1. In a small dish, combine salt, pepper, oregano and mint. Pat chicken breast dry with paper towel and season with salt and pepper mixture.
  2. In a large nonstick skillet, toast orzo over medium heat until golden brown, 3 to 5 minutes. Transfer to bowl and set aside.
  3. In same skillet, heat 1 tablespoon oil over medium heat. Brown chicken lightly on both sides, about 2 to 3 minutes on each side; transfer to plate. Add remaining 1 tablespoon oil to skillet and sauté onion for 1 to 2 minutes. Add tomatoes and garlic and continue to cook 1 minute.
  4. Stir in broth and orzo. Nestle browned chicken, with accumulated juices, into orzo and cover. Simmer gently until chicken registers 165 degrees, about 8 to 10 minutes. Transfer chicken to a platter and cover to keep warm.
  5. Cover and continue to cook orzo until al dente, about 5 minutes. Stir in spinach, one handful at a time, allowing it to wilt.
  6. Stir in lemon juice, feta and olives. One serving consists of 1 chicken breast and ¾ cup orzo.
Notes
  1. Created by Darlene Zimmerman, MS, RD, for Heart Smart and tested by Susan M. Selasky for the Free Press Test Kitchen
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calories
2067
fat
86g
protein
225g
carbs
98g
more
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Chicken Chili

Chicken Chili
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 boneless, skinless chicken breasts, cooked and shredded
  2. 1-2 cups chicken broth
  3. 2 tsp cumin
  4. 1 12- to 16-oz jar medium salsa (or mild for more sensitive palates)
  5. 1 48-oz jar great northern white beans
  6. 8 oz Monterey Jack cheese with jalapeno pepper, shredded
  7. A dash of Mrs. Dash
Instructions
  1. Cook chicken in chicken broth* until done (I season broth with a dash of Mrs. Dash). Shred chicken and cut into bite-sized pieces. Add chicken to other ingredients in large saucepan. Cook for one hour.
  2. *You can add the broth from the cooked chicken or drain and use fresh broth. (I use fresh broth.)
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calories
0
fat
0g
protein
0g
carbs
0g
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Chicken Cacciatore

Chicken Cacciatore
Serves 2
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719 calories
15 g
303 g
26 g
101 g
7 g
613 g
490 g
7 g
0 g
15 g
Nutrition Facts
Serving Size
613g
Servings
2
Amount Per Serving
Calories 719
Calories from Fat 233
% Daily Value *
Total Fat 26g
40%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Cholesterol 303mg
101%
Sodium 490mg
20%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Sugars 7g
Protein 101g
Vitamin A
28%
Vitamin C
99%
Calcium
12%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 cup chopped onion
  2. 1 clove garlic, chopped
  3. 1/3 cup chopped green bell pepper
  4. 3/4 pound chicken meat, cooked and cubed
  5. 1/2 cup whole peeled tomatoes
  6. 1/2 cup green beans
  7. 1/4 teaspoon dried oregano
Instructions
  1. In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
  2. Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
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calories
719
fat
26g
protein
101g
carbs
15g
more
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Basil-Feta Sauce Chicken

Basil-Feta Sauce Chicken
Serves 4
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. FOR THE CHICKEN
  2. 3 tablespoons olive oil
  3. 2 yellow onions, sliced
  4. 1 garlic clove, minced
  5. 2 tablespoons olive oil
  6. 12-ounces (about 4) chicken breasts
  7. salt and fresh ground pepper, to taste
  8. FOR THE SAUCE
  9. 1 cup crumbled feta cheese
  10. 1 tablespoon sliced basil, packed
  11. 2-4 garlic cloves, minced
  12. 2-4 tablespoons milk
  13. salt and fresh ground pepper, to taste
  14. pinch sugar
  15. pinch chili powder
Instructions
  1. Pound chicken breasts to an even thickness; do not pound thin.
  2. In a nonstick skillet heat olive oil over medium-high heat.
  3. Add onions and cook for 3 to 4 minutes, or until translucent.
  4. Stir in garlic and continue to cook for about 30 seconds, or until fragrant.
  5. Transfer to serving plate and set aside.
  6. Season chicken breasts with salt and pepper.
  7. Place skillet over medium-high heat and add 2 tablespoons olive oil.
  8. When oil is hot, add chicken breasts to skillet and cook 7 minutes; flip and continue to cook for 5 to 6 minutes or until thoroughly cooked and browned on both sides.
  9. Remove from skillet and transfer to serving plate over bed of onions. Keep covered and warm; set aside.
  10. MAKE THE SAUCE
  11. Set up a double boiler by adding an inch of water to a small pot.
  12. Bring water to a rapid boil and lower to medium-heat.
  13. Combine all the sauce ingredients in a mixing bowl that is larger than the small pot.
  14. Set the bowl over the pot, making certain that the bowl can't touch the water.
  15. Mix and stir until sauce is smooth and creamy; about 3 to 4 minutes.
  16. If it's too thick (it should be slightly pourable) add a tablespoon of milk.
  17. Taste and adjust accordingly.
  18. Remove from heat and pour sauce over prepared chicken breasts.
  19. Serve.
Notes
  1. Pound chicken pieces so that they are all about the same size. Do not pound them thin!
Adapted from Macedonian
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calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Macedonian
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