DELICIOUS LEMONY CHICKEN LEGS

Here is a fast and delicious recipe for Lemon flavoured chicken legs,  that’s low in fat and big on flavour!

Lately I’ve been using Turmeric on practically everything!  I threw some on the Chicken legs along with garlic and ginger and WOW! what a flavour!  Hope you like sticky fingers, because these babies are finger licking good!

INGREDIENTS

Chicken Legs

Dry White Wine or Stock

The juice of 1 Lemon

Garlic Powder

Turmeric

Ginger

Cayenne

Sea Salt

METHOD

In a deep,  non-stick skillet, on med heat,  arrange your Chicken

and brown on all sides

Add enough Wine or Stock to cover the bottom and a bit

Squeeze the lemon all over

Sprinkle Chicken with Garlic, Ginger, Turmeric and Cayenne

Season with Sea Salt

Bring to boil, cover and turn heat to med low

Cook for about 30 – 40 min turning every 10 min or so

The Chicken is ready when it starts coming off the bone and separates

The Sauce will thicken and reduce

Plate and prepare for the sticky goodness!

Enjoy!

PROSCUITO WRAPPED “SHRIMP AND CHEESE” STUFFED CHICKEN

Chicken breasts are not one of my husbands favourites because they tend to be dry.   So when I make them, I try to be creative and figure out how to keep them moist so he’ll eat them.  I like the idea of stuffing them and have gotten some great ideas when I’ve been out for dinner!  This is something I created on the spur of the moment, looking for something quick and easy for dinner.  Seriously, didn’t take me long, you just have to cut, stuff,  wrap and bathe in white wine or chicken broth if you don’t cook with wine.  Makes a great looking celebratory dish, perfect for this time of year because of the colors!

INGREDIENTS

Chicken Breasts, fresh not frozen

Cooked Shrimp

Mild Cheese, Mozzarella, Gouda, Goat?

Prosciutto

Parsley, chopped

Garlic, freshly chopped or powder

Dry White Wine or Chicken Stock

Cocktail Tomatoes

Basil

Toothpicks

METHOD

Slice Chicken Breast lengthwise (butterfly) and open up

Season inside with Garlic

Add chopped Parsley to one half

Add Cheese and Shrimp

Fold over and secure with a toothpick

Wrap in Prosciutto, about 2 slices

On med heat, brown both sides

Add about 1/2 to 1 cup White Wine or Chicken Stock and bring to boil

Cover with a lid, turn heat to med low and cook for about 4-5 min

Turn over, cover and cook till you see the cheese oozing out, about 4 min

The liquid will have reduced and you can see the cheese oozing out

Please, do not over-cook!  If you’re not sure, just put the lid back on for a few min

Add quartered Tomatoes and chopped Basil take off the heat and let them rest for a couple of min

Plate , drizzle some of the sauce over top and serve!

The saltiness of the Prosciutto is all the salt you need!  The Chicken is moist and tender and the Shrimp inside mixed with the Parsley and the Cheese is mouth-watering!

It’s like biting into a perfectly wrapped present!

Enjoy!

CURRY CHICKEN LEGS

I was in the mood for chicken, and it was cold out so I made my Curry Chicken Legs, cause they warm me up and they’re finger licking good!!!

I’ve made these many times, they’ve become one of my favourite chicken recipes.  Very easy to do, like most of my recipes and they are ready within an hour and a half from start to finish! I hope you try them and enjoy!

INGREDIENTS

12 or more Chicken Legs

1/2 cup Dry White Wine

1/2 cup Strained Tomatoes

1/2 cup Coconut Milk

3/4 cup Water

1 tbsp Garlic Powder

1 tbsp Turmeric

1/2 tbsp Curry Powder

1/2 tbsp Garam Masala

METHOD

In a deep skillet, brown legs on both sides on med heat.

Add the White Wine and cook for a few min.

Reduce heat to med low

Add Tomato, then Salt, Garlic Powder,Turmeric and chilies

Add Water and let it heat up again

Flip and Pour the Coconut Milk over the Chicken

Sprinkle the Curry Powder and the Garam Masala over all the Chicken and flip once more.

Cover and cook on med low to low (if it is boiling too hard) for about 40 min, turning them at half time

Uncover and turn heat to med low for about 10 to 15 min. to reduce the sauce.

Enjoy!

and don’t forget the finger towel!

MY MOTHER’S CHICKEN SOUP

One of my fondest memories growing up, was when my Mother would make Chicken Soup.  It was a real ritual which took almost the whole day from start to finish!  I even watched my Mother pluck the feathers off a fresh chicken.  That was a process in itself!  I, myself like to go the grocery store or butcher for mine, Hehe!

The smell of the soup cooking is enough to make you salivate and if you’re not feeling well, I swear it will make you well, just breathing it in!

INGREDIENTS

1 Organic Chicken

2 med Soup Bones

2 med Onions

4 large Organic Carrots

4 stalks Organic Celery

2 med  Organic Red Potatoes

4 large Garlic Cloves

1 bunch Italian Parsley

Water

Strained Tomatoes

Sea Salt

METHOD

Put the Chicken and Bones in a large stock pot and  add enough water to come to about 3 inches from the top.

Bring to boil and skim off the foam that forms at the top.   Add the vegetables and stir.

Pour in enough Tomato to color the water a  rich orange color.

Add Parsley and bring to boil.  Cover and reduce heat to low and cook for at least 3 hours.

This is what it should look like while its cooking.

Let it cool down completely, and start fishing out the chicken and vegetables.

Strain the stock through a sieve and discard the remainder after it has drained of all the liquid.

You are left with clear stock that you can bottle and freeze

and stock and chicken and vegetables for a fabulous dinner as well!

You can add cooked Pasta or Quinoa or beaten egg for Stracciatella soup and garnish with fresh parsley and Parmesan Cheese!

Buon Appetito!