Tasty & Healthy Recipies -Spicy baked chicken recipe
Recipes - How to Cook Make & Prepare
|
Spicy baked chicken recipe
SPICY FRIED CHICKEN.
********************
8 broiler-fryer chicken thighs, skinned
1 teaspoon finely chopped garlic
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon finely grated fresh ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly-ground pepper
2 tablespoons vegetable oil
1 hot green chili pepper, seeded and chopped
1/2 cup roasted cashews, chopped
1/4 cup water
2 medium carrots, cut in 2-inch sticks, coked tender crisp
1/2 cup fresh green peas, cooked tender crisp
2 cups cauliflower flowerets, cooked tender crisp
2 hard-boiled eggs, sliced
2 firm red tomatoes, sliced
On flat hard surface, place garlic and sprinkle with salt. Crush to a smooth paste. In small bowl, place garlic-salt mixture, cardamom, ginger, nutmeg and pepper. Rub spice mixture over chicken; marinate in refrigerator for at least 30 minutes. In large frypan, place oil and heat to medium-high temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Add chili pepper and cashews. Cook 1 minute; add water, cover, reduce heat to low temperature and simmer about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan and place on serving dish. Add vegetables to frypan and toss to coat in remaining gravy. Arrange vegetables on dish with chicken. Garnish with egg and tomato slices. Makes 4 servings.
SPICY OVEN FRIED CHICKEN.
*************************
Vegetable cooking spray
1/3 cup buttermilk
2 teaspoons red pepper sauce
4 large chicken breast halves (8 oz. each)
1/4 cup seasoned dry bread crumbs
1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
Heat oven to 425 degrees F. Lightly coat a cookie sheet with vegetable
cooking spray. Combine the buttermilk and red pepper sauce in 13x9-inch
baking dish. Remove skin and fat from chicken breasts and discard. Place
chicken in buttermilk mixture, turning to coat. Set aside. Combine bread
crumbs, cornmeal, salt, chili powder, coriander, cumin andground red pepper
in a shallow plate.Dip chicken in crumb mixture, turning to coat well.
Place chicken, meat side up, on prepared cookie sheet. Lightly coat coat
chicken with vegetable cooking spray. Bake 20 minutes.
Remove cookie sheet from oven and lightly coat chicken again with coking
spray. Bake 10 to 15 minutes more, until juices run clear. Makes 4 servings
Print
Email
Google search