Ginger Mint Chicken Kabobs with Spicy Raita 


Kabobs:

  • 1/2 cup finely chopped mint
  • 2 tbsp tamarind pulp
  • 2 tbsp grapeseed oil
  • 1 tbsp freshly grated ginger
  • 1 tbsp garam masala
  • 1 tbsp brown sugar
  • salt to taste
  • 1lb boneless/skinless chicken breasts cut into 11/2 inch pieces
  • 6 metal or wooden skewers

 

In a  large bowl, combine mint, tamarind pulp, oil, ginger, garam masala, brown sugar and salt, mix well.  Add chicken and mix well.  Cover bowl and marinate in the refrigerator for 30 min up to 2hrs.

 

Preheat oven 350 degrees (Or barbecue to medium heat) - soak wooden skewers in water for 30 minutes beore using.

 

Thread chicken onto skewers. Place on baking sheet and bake in oven for 8 - 10 minutes. 

Or on Barbecue, grill kabobs for 15-20 minutes, turning frequently so all sides are cooked through.

Spicy Raita - makes approx 1 cup

  • 1 cup plain low-fat yogourt
  • 1 tbsp chopped mint
  • 1 tbsp finely chopped chives
  • 1 tbsp lemon juice
  • 1 tbsp prepared grainy mustard
  • salt and pepper to taste

 

Combine all ingredients in a small bowl, stir until well mixed.

 

From – Bal's Quick and Healthy Indian


Instructions:

  1. Preheat oven to 375°F. Grease a 9- x 13-inch baking dish.
  2. In a large skillet over medium-high, heat 2 tablespoons oil until hot, about 1-1/2 minutes. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until browned, about 6 minutes.
  3. Add garlic and cook, stirring, until it sizzles and becomes aromatic, about 30 seconds.
  4. Add chili powder and cook, stirring, for 30 seconds.
  5. Add tomatoes and their juices and bring to a boil. Stir in chicken and cook for 5 minutes to heat through.
  6. Fold in rice, onions, and half of cheese. Season with salt and pepper.
  7. Toss peppers with remaining oil and sprinkle (inside and out) with salt and pepper. Fill peppers with rice filling. Set peppers in baking dish and bake until softened and browned in places, about 30 minutes.
  8. Top with remaining cheese and bake until melted and browned. Let cool for a couple of minutes, then serve.

Stuffed Peppers With Chicken, Chorizo & Rice



Serves: 4 to 6



Ingredients:

  • 3 tbsp olive oil, plus more for greasing
  • 3⁄4 lb chorizo/hot Italian Sausage cut in 1/2-inch dice
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 14-oz can diced tomatoes
  • 3 cups diced cooked chicken
  • 4 cups cooked white rice
  • 4 green onions, thinly sliced
  • 2 cups grated Monterey Jack or sharp Cheddar
  • Kosher salt and freshly ground black pepper
  • 6 red peppers, cored

Extra Lean Turkey ChilLi 


Serves: 8


Ingredients:


  • 2 lbs. "Extra Lean" Ground Turkey Breast
  • 2 Tsp. Garlic Powder
  • 1 Tsp. Paprika
  • 1 Tsp. Salt
  • 1 Tsp. Black Pepper
  • 1 Tsp. Cumin
  • 1 Tsp. Oregano
  • 6 Tsp. Chili Powder
  • ½ Onion Diced
  • ½ Tsp. Ground Red Pepper (add more for hotter chili)
  • 2 Tsp. Flour
  • 12oz. Crushed tomato (without paste)
  • 1 – 15oz. Can of red kidney beans

Directions:


  1. Brown ground turkey in a skillet. Drain fat.
  2. Add 12oz. Crushed tomatoes
  3. Add 12oz. Water
  4. Add garlic powder, paprika, cumin, oregano, chili powder, salt, black pepper and diced onion and mix thoroughly
  5. Cover skillet and simmer for 25-30 minutes. Stir every 10 minutes
  6. Uncover skillet, add flour and mix through.
  7. Add red kidney beans, mix and let simmer uncovered for 20 minutes
Directions: 1. Brown ground turkey in a skillet. Drain fat. 2. Add 12oz. Crushed tomatoes 3. Add 12oz. Water 4. Add garlic powder, paprika, cumin, oregano, chili powder, salt, black pepper and diced onion and mix thoroughly 5. Cover skillet and simmer for 25-30 minutes. Stir every 10 minutes 6. Uncover skillet, add flour and mix through. 7. Add red kidney beans, mix and let simmer uncovered for 20 minutes

Poultry recipes

jamaican jerk chicken




John Bull cooks Jerk Chicken with style in this episode of John Bulls Reggae Kitchen!

.