5 TASTY DISHES FROM THE CHICKEN

Chicken in orange sauce

Ingredients (for 2 servings):

• 1 chicken breast
• 1 onion
• 1 orange
• 2 tbsp. soy sauce
• 1 tbsp. vinegar
• 1 tbsp. honey
• salt, pepper, curry, basil, sesame

Preparation:

1. Chicken breast cut into cubes, rinse and roll in a mixture of spices. Put into a mold and leave to soak.
2. Prepare the sauce: cut the orange peel and cut the orange slices. Dip in boiling water and cook for 5 minutes. Then take out, cool the water a little, add honey, soy sauce and a spoonful of vinegar. Stir.
3. Cut the onions into thin rings and lay them on top of the chicken, then pour over the sauce and put into the oven. Bake for 30 minutes. at a temperature of 180 ° C.
4. For decoration, sprinkle with grated orange peel or sesame.
5. Done! Bon Appetit!

Fried chicken with ginger

Ingredients (for 2 servings):

• 4 tbsp. vegetable oil
• 350 g of chicken fillet
• 1 shallot onion
• ½ cup fresh ginger root
• 1 glass of wood mushrooms, previously soaked in water and cut into strips (can be replaced with other mushrooms)
• bunch of green onions
• 1 red chili pepper
• 2 green chili peppers
• 1 tsp. sugar
• 2 tbsp. fish sauce

Preparation:

1. Clean the onion and cut into thin semicircles.
2. Remove red and green chili from seeds and cut into thin strips in length (if you do not like spicy, reduce the number of peppers to 1-2).
3. Preheat the oil in a deep frying pan. Slightly fry the onion in a hot oil, add the chicken breast, cut into strips, and fry until ready, stirring constantly.
4. Sprinkle mushrooms, ginger, chili, sugar, pour in fish sauce. Stir and warm slowly over a 1-2 minute. Add the green onions, cut at an angle to feathers 2 cm long, and mix well again.
5. Serve with boiled rice.

Chicken breast with cranberry sauce

Ingredients (for 2 servings):

• 1 chicken breast
• salt, pepper (to taste)
  For marinade:
• ½ grapefruit
• 1 orange
• 2 tbsp. lemon juice
• ¼ cup white semisweet wine
• 100 g of dried pomegranate
• salt, pepper (to taste)
  For sauce:
• 70 g of canned pineapple
• 70 g prunes
• 1 apple
• ½ grapefruit
• 150 g of cranberries
• 2 tbsp. butter
• ¼ cup white semisweet wine
• 2 tsp. sugar
• 2 tsp. starch

Preparation:

1. Remove the skin from the chicken breast. For marinade mix orange, grapefruit and lemon juice, white semisweet wine, add salt, pepper, dried pomegranate. Soak the chicken breast in the marinade for 1-1.5 hours.
2. Put the chicken breast in a frying pan and fry.
3. Cut the prunes with prunes, pineapple and apple, fry in butter. Grapefruit peel, divide into slices, peel from the film and fry. Mix all the ingredients. Cranberries are put out in white wine for 5-7 minutes, add sugar and thicken with starch.
4. Strain part of the sauce, leave the part with berries.
5. When serving the dish in the middle of the plate, lay out the fruit, lay the chicken breast on the fruit, pour the sauce without berries. Decorate the sauce with berries.

Chicken with lemon sauce

Ingredients (for 6 servings):

• 1 800 g of chicken legs
• 1/3 cup of lemon juice
• 2 tbsp. lemon peel
• 2 cloves of garlic
• 2 tbsp. chopped fresh thyme
• 1 tbsp. crushed fresh rosemary
• 1 tsp. salt
• 1 tsp. black ground butter
• lemon slices for decoration

Preparation:

1. Prepare the marinade, mixing in a small bowl of lemon juice, zest, pressed garlic, thyme, rosemary, salt, pepper.
2. Make small incisions with a sharp knife on chicken pieces and place them in the freezing molds, the marinade bay. Marinate in the refrigerator for 2 hours.
3. Preheat the oven to 220 ° C, remove the chicken and lay the pieces on a large baking dish. Bake for 25 minutes, then pour the remaining marinade and bake for another 25-30 minutes until the chicken turns golden and crispy.
4. Remove from oven, cover with foil and soak for 10 minutes before serving.
5. In the dish, pour the juice from the mold, where the meat is baked, lay the chicken and decorate with lemon wedges.

Guruli

Ingredients (for 6 servings):

• 1 chicken
• 2-3 onions
• 2 tbsp. pounded walnuts
• ½ cup of wine vinegar
• 25 grams of melted butter
• 2 tbsp. chopped parsley
• 2 tbsp. chopped cilantro
• 6 clove spice
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• 1 tsp. ground red pepper
• 1 tsp. salt

Preparation:

1. Wash the chicken, cut the fat.
2. Cut the meat into pieces and fry in a mixture of melted butter and chicken fat for 10-15 minutes - until a ruddy crust is formed.
3. To crushed greenery, add nuts and vinegar, mix with other spices and spices and combine everything with chunks of roasted chicken.
4. Stew on low heat under the lid until ready - about 20-30 minutes.
5. Done! Bon Appetit!