Archive for the ‘Chicken’ Category

This is our friend Laura’s first entry to our blog – and she’s coming out in style – “a good old fashioned, 1960’s-esque meal.”

8 boneless, skinless chicken thighs
1 1/2 cups uncooked rice
1/2 envelope dry onion soup mix
1 can cream of mushroom soup
2 cups water
grated cheddar cheese

Use a big enough dish for all chicken to be in single layer
Put rice in first
Sprinkle onion soup mix on top
Combine water and mushroom soup, pour over rice
Lie chicken in single layer on top
Sprinkle on thick layer of cheese on top
Place in cold oven, set temp to 350, cook x 90 min


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Pauline stole this from a friend who stole it from Canadian Living again.  Huge hit with the STEKKER family!

Preparation time: 20 minutes
Total time : 6 hours

This recipe can easily be left to simmer away in a slow cooker for eight hours before adding the chicken. It yields a large quantity of sauce that freezes well if you’re feeding a smaller group. Serve over hot steamed basmati rice.

2 onions , diced
3 cloves garlic , minced
3 tbsp butter
2 tbsp (30 mL) grated fresh ginger
2 tbsp (30 mL) packed brown sugar
2 tsp (10 mL) chili powder
3/4 tsp (4 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) sodium-reduced chicken broth
1/4 cup (60 mL) almond butter or cashew butter
3 lb (1.4 kg) boneless skinless chicken thighs, quartered
1 cup (250 mL) sour cream
2 tbsp (30 mL) chopped fresh cilantro

In slow cooker, combine onions, garlic, butter, ginger, brown sugar, chili powder, coriander, turmeric, cinnamon, cumin, salt, pepper and tomatoes.

Whisk broth with almond butter; pour into slow cooker.
Cover and cook on low for 5 hours or for up to 8 hours.

With immersion blender, puree sauce until smooth. Add chicken; cook, covered, on high until juices run clear when chicken is pierced, 30 to 40 minutes.

Stir in sour cream. Serve sprinkled with cilantro.
Source : Canadian Living Magazine: February 2012

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Robin says to ignore the fact that it comes from Rachel Ray! Super easy and you can leave out the skewers and pomegranate seeds.


2 cups plain yogurt
2 cloves garlic, finely chopped and mashed into a paste
2-inch knob ginger, peeled and grated
Zest and juice of 1 tangerine
2 tablespoons mild curry paste, such as Patak’s brand
Salt and ground black pepper
4 boneless, skinless chicken breasts, cut into 1-inch cubes
Nonstick cooking spray or EVOO, as needed for the grill or broiler
3 scallions, thinly sliced on a bias
1/2 cup pomegranate seeds
Yields: 4 servings, as a snack


In a large mixing bowl, combine the yogurt, garlic, ginger, zest of the tangerine, curry paste and some salt and pepper. Add the chicken to the mixture and stir to coat. Marinate in the refrigerator for at least 1 hour and up to overnight.

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This came from my friend Eva at work.  I made her tell me the ingredients ‘off the top of her head.’
“This is an attempt at a recipe for chicken burgers. The beans are a good way to stretch a pound of meat for that hungry family 😉
I do the same when making meatballs. The quantities are all guestimation. 1.5 cans seems like an odd amount for beans, but I usually have cooked beans in the freezer so I dump a bunch in the processor. “
1 lbs ground chicken
1.5 cans black or navy beans
1 medium onion
1 egg, scrambled
3 tbsp olive oil
seasoning (I use 1 chipotle pepper, but different herbs & spices)
bread crumbs (plain or use herbs & spices in here instead of in the meat)
toppings (tomato, lettuce, pickle, avocado, condiments)
In a large bowl, mash beans with potato masher or in a food processor until almost smooth
Finely dice onion and mix with beans, or put in food processor and buzz a few times
Add in meat seasonings
Mix egg into bean mixture
(empty contents into large bowl if using food processor)
Combine ground chicken
Add oil and mix
With wet hands, form patties. Pat burger in bread crumb mixture. Place on oiled aluminum foil lined pan and drizzle little bit more olive oil on top. Cook in 350 degree oven 30 mins.

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I think this one came from Pauline.  It’s a great way to use up some extra chicken/turkey.  I bet you could leave out the meat and just add some chickpeas or something something to make it Vegetarian.  Robin, let us know if you can and I can update the blog.  Both my ladies loved it, but Neva insisted on ‘more cookie’ but was talking about the crusty topping.  Definitely kid-approved.

4 (2 lb/1 kg) potatoes, peeled and cut in chunks
2-1/2 cups (625 mL) milk
2 tbsp (30 mL) butter
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup (60 mL) all-purpose flour
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) lemon juice
1/2 tsp (2 mL) dried thyme
2 cups (500 mL) cubed cooked turkey or chickens
1-1/2 cups (375 mL) frozen mixed vegetables
2 tbsp (30 mL) grated Parmesan cheese

In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.

Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.

Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.

Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.

As per usual, Pauly stole this from Canadian Living!

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I can’t even take credit for this one.  My hubby made it in the slow cooker and….wait for it….both my girls loved it.  Can you believe it.  Serve it over rice or with some naan.  I know it looks daunting, but it’s not and it makes a ton.  You will have enough for another meal if you freeze the leftovers.

6 large chicken breasts, chopped into large chunks (I suggest using skinless boneless thighs as the breasts are very dry when slow cooked)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix ( or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper

2 carrots, peeled & diced (definitely add these and I would even throw in 2 small potatoes)

PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
Finally add tinned tomatoes & mix well.
Pour the above tomato,onion & spice mix into slow cooker or tagine.
Add chicken & chickpeas & mix well.
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
Give it a gentle but good stir to mix everything together well.
Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.


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What’s shocking about this recipe is that it came from Robin (who is a vegetarian).  Maybe she’s coming over to the dark side!  There were no leftovers in the Forbes/Zacharia household after this was served.
2       lemons, divided
1/4  cup olive oil
4       large garlic cloves, pressed
2-3   teaspoons dried oregano leaves
3/4  teaspoon salt
1/2  teaspoon coarsely ground black pepper
4       split (bone-in) chicken breast halves (21/2-3 pounds)
8       petite red potatoes (about 12 ounces) cut in half
1       medium red bell pepper, cut into 1-inch strips
1       medium red onion, cut into 1-inch wedges
8       ounces whole mushrooms


Preheat oven to 400°F. Zest one lemon to measure 1 1/2 tablespoons zest.
Juice lemon to measure 2 tablespoons juice.
Combine lemon zest, juice, oil, garlic, oregano, salt and black pepper; mix well.
Place chicken on center of baking sheet.
Brush chicken with a portion of the lemon juice mixture.
Thinly slice remaining lemon. Combine potatoes, bell pepper, onion, lemon slices and mushrooms
with remaining lemon juice mixture in mixing bowl; toss to coat.
Arrange vegetables around chicken on pan.
Bake 1 hour or until chicken is no longer pink in center, brushing chicken and
vegetables with pan juices after 30 minutes.

Yield: 4 servings


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