Fig and Lemon Chicken

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it's easy and delicious.

Ingredients:
12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.
Place figs and sliced lemon segments in the bottom of an 11x16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.

Makes 4 servings

BBQ CHICKEN AND MUSHROOMS marinated

BBQ CHICKEN AND MUSHROOMS marinated

1 / 2 cup olive oil
3 tbsp. orange juice
1 tbsp. fresh oregano, chopped
1 tbsp. fresh basil, chopped
1 tbsp. garlic, minced
1 tsp. sea ​​salt
1 / 2 tsp. black pepper
8 to 12 pieces of boneless chicken
1 1 / 2 lbs. mushrooms
garlic powder, for sprinkling (optional)

Whisk or blend together all ingredients (except chicken and mushrooms) to make the seasoning. For the seasoning into 2 parts, 1 / 2 for chicken, and 1 / 2 for the fungus.

Place cleaned mushrooms in a mailbag with half the marinade. Marinate the chicken (cooled) with the other half for at least 2 hours.

Preheat gas grill or heat around 350 F ° to charcoal glowing white-hot.

Topics pieces of chicken and mushrooms to the skewers or bamboo skewers oiled metal that has been soaked in water for 30 minutes. Bake broil over direct heat with the grill lid closed, turning often to cook evenly for about 15-20 minutes or until cooked. Baking time will vary according to the thickness of chicken pieces. Brush frequently with olive oil during grilling.

Sprinkle with garlic powder, salt and pepper on skewers for 5 minutes late to cook. Serve on a bed of baby green Asia.

Spicy Roast Chicken

Spicy Roast Chicken

Material:
1 chicken, cut into 16 sections
2 tablespoons lime juice and 1 teaspoon salt
3 stalks lemongrass, crushed
3 sheets of orange leaves
2 cm ginger, crushed
2 pieces of pandan leaf
10 tablespoons soy sauce
5 tablespoons cooking oil

Mash roughly:
350 grams of green chili
15 pieces green chili sauce
10 grains of red onion
5 cloves garlic
2 tsp salt and 1 / 2 teaspoon pepper
1 teaspoon all-purpose seasonings flavor chicken
2 tsp lemon water

How to make;
1. Wash chicken thoroughly, coat with lemon juice and salt, let stand for
10 min wash again and drain.
2. Bake the chicken in the embers of the fire, after being cooked, crushed, set aside.
3. Heat oil and saute the seasoning mashed with lemon grass, lime leaves, ginger and leaves
pandan until fragrant. Enter a sweet soy sauce taste and stir well. Cook until spices
pervasive.
4. Once cooked, put lime water, stir, remove from heat.
5. Serve warm with white rice.
For: 6 people

SWEET SOUR CHICKEN SHRIMP

SWEET SOUR CHICKEN SHRIMP

MATERIALS:

1 chicken breast, mashed
150 grams of shrimp, puree
50 grams of corn starch
1 egg
1 teaspoon salt and 1 / 2 teaspoon pepper
2 teaspoons all-purpose seasonings flavor chicken
3 cloves garlic, finely chopped, saute
1 piece of pineapple, cut according to taste
100 grams peas
Cooking oil to taste

Sauce:
250 ml orange juice
3 tbsp tomato sauce
3 cm ginger, crushed
1 tablespoon granulated sugar
1 tablespoon vinegar
1 tablespoon cornstarch, dissolved in a little water

HOW TO MAKE:
1. Shrimp chicken balls: Mix chicken and shrimp and stir well. Add with
sago flour, eggs, salt, pepper, and versatile flavor chicken flavor,
stir well. Add garlic, stir, stir.
2. Heat the oil, take a spoonful of dough, spoon, form balls and fried
until golden brown, remove and set aside.
3. Sauce: Mix orange juice with tomato sauce, ginger, sugar, and vinegar cook,
bring to a boil. After boiling, Thicken with cornstarch solution and cook until
thicken, add pineapple, carrots, and peas and cook briefly,
lift.
4. Prepare the dish, place chicken shrimp balls, pour the sauce and filling. Serve
warm.
For: 6 people

SWEET SOUR CHICKEN SHRIMP

SWEET SOUR CHICKEN SHRIMP

MATERIALS:

• 1 chicken breast, mashed
• 150 grams of shrimp, puree
• 50 grams of corn starch
• 1 egg
• 1 teaspoon salt and 1 / 2 teaspoon pepper
• 2 teaspoons all-purpose seasonings flavor chicken
• 3 cloves garlic, finely chopped, saute
• 1 piece of pineapple, cut according to taste
• 100 grams peas
• Cooking oil to taste

Sauce:

• 250 ml orange juice
• 3 tbsp tomato sauce
• 3 cm ginger, crushed
• 1 tablespoon granulated sugar
• 1 tablespoon vinegar
• 1 tablespoon cornstarch, dissolved in a little water

HOW TO MAKE:
1. Shrimp chicken balls: Mix chicken and shrimp and stir well. Add the sago flour, eggs, salt, pepper, and versatile seasonings flavor the chicken, mix well. Add garlic, stir, stir.
2. Heat the oil, take a spoonful of dough, spoon, form balls and fry until golden brown, remove and set aside.
3. Sauce: Mix orange juice with tomato sauce, ginger, sugar, and vinegar cook, boil. After boiling, Thicken with cornstarch solution and cook until thickened, add pineapple, carrots, and peas and cook briefly, remove from heat.
4. Prepare the dish, place chicken shrimp balls, pour the sauce and filling. Serve warm.
For: 6 people

Soy Sauce Chicken Wrap

Soy Sauce Chicken Wrap

MATERIALS:
2 boneless chicken breast
100 grams of meat chicken, mashed
100 gr minced shrimp
1 clove garlic, minced, stir-fry
1 egg yolk
2 tbsp corn starch
1 / 2 tsp salt, 1 / 2 teaspoon pepper
1 tsp sugar
1 egg white
100 gr bread flour
Sauce:
1 tablespoon margarine
2 cloves garlic, crushed
4 tablespoons soy sauce
1 tbsp liquid seasoning versatile pelezat
1 tsp soy sauce english
1 / 2 teaspoon salt and 1 / 2 teaspoon pepper
50 ml water
3 tablespoons green peas

HOW TO MAKE:
1. Cut chicken breasts into two flat sections.
2. Mix the minced chicken and shrimp and stir well. Add stir onion
white, egg yolk, corn starch, salt, pepper, and sugar and stir well.
For the dough into two parts.
3. Take one slice of chicken breast, basting with one portion of fish batter.
Dip into the egg whites and then coat with bread crumbs, set aside.
4. Heat oil and fry chicken until browned, remove from heat.
5. Sauce: heat the remaining 1 tablespoon oil to fry, add the margarine, stir-fry
garlic until fragrant. Enter a sweet soy sauce, seasoning pelezat
versatile liquid, soy sauce, english, salt, pepper powder, and water, then bring to a boil.
6. Enter the peas, cook briefly, remove from heat.
7. Pour sauce over chicken and serve warm with white rice.
Serves 4

Ayam Pepes acids

Ayam Pepes acids

Material:
Half chicken, cut into 10 parts, cooking
3 tablespoons cooking oil
5 large red chillies, sliced
3 large green peppers, sliced
8 red onions, sliced
5 cloves garlic, sliced
8 pieces of vegetables star fruit
1 tomato, sliced
5 bay leaves, sliced
6 pieces lime leaves, sliced
200 ml coconut milk from 1 coconut
2 butirtelur, beaten off
1 teaspoon salt and 1 / 2 pepper powder
3 tablespoons soy sauce
16 red chillies
pelangkap: banana leaf and stick penyemat

Method:
1. Heat oil and saute the red peppers, green peppers, red onions, and onions
garlic until fragrant. Enter the fried chicken, stir, cook briefly,
lift.
2. Add sliced ​​star fruit vegetables, tomatoes, bay leaves, lime leaves, salt,
pepper, and soy sauce and stir well.
3. Take selemba leaves, fill with 2 pieces of chicken and other spices.
Add 2 red chillies, wrap shape tum, peg with a stick.
4. Steam for 20 minutes, remove from heat.

For: 8 packs