Do you have a recipe for a nice chicken dish?

I want to cook my boyfriend something nice with chicken, but he's kinda fussy with food - doesn't like mushrooms at all and isn't too keen on onions. Any ideas for anything else tasty would be welcome.Do you have a recipe for a nice chicken dish?
Try one of the following, really lovely recipes that I usually make





Oriental Chicken


4 plump, free-range chicken thighs


5 fl oz (150 ml) Shaosing (Chinese brown rice wine)


3 fl oz (75 ml) Japanese soy sauce


1 heaped teaspoon peeled, grated fresh root ginger


4 cloves garlic, crushed


5 whole star anise


1 teaspoon toasted sesame oil


To garnish:


1 small red chilli, deseeded and cut into fine shreds


1 spring onion, cut into fine shreds





To serve:


5 fl oz (150 ml) rice, cooked


Pre-heat the oven to gas mark 6, 400掳F (200掳C).





You will also need a small flameproof casserole.


Remove the skin from the chicken, then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time. Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.





Chicken Puttanesca


4 part-boned chicken breasts, skin on, weighing about 8 oz (225 g) each


2 tablespoons extra virgin olive oil


2 cloves garlic, crushed


1 fresh red chilli, deseeded and finely chopped


1 x 400 g tin Italian chopped tomatoes


1 rounded tablespoon tomato pur茅e


6 oz (175 g) pitted black olives, roughly chopped


1 heaped tablespoon capers, rinsed and drained


1 level tablespoon chopped fresh basil


salt and freshly milled black pepper





To serve:


12 oz (350 g) spinach tagliatelle


extra sprigs fresh basil








You will also need a 10 inch (25.5 cm) solid frying pan that's not too shallow. Begin by heating the oil in the frying pan until it's very hot. Wipe the chicken breasts with kitchen paper, season them with salt and pepper, then add them to the hot oil and fry them over a medium heat until they are a rich golden colour on both sides. This will take about 5 or 6 minutes. Then transfer the chicken to a plate and add the garlic and chilli to the pan and fry these briefly for about 30 seconds. After that, add the tomatoes, tomato pur茅e, olives, capers, chopped basil and some seasoning. Stir everything well, bringing it up to a gentle simmer, then replace the chicken breasts in the pan, skin side up, pushing then well down into the sauce and basting a little over the top. Now simmer for 40-45 minutes, uncovered, until the chicken has cooked and the sauce has reduced and thickened.





About 15 minutes before the end of the cooking time, put a large pan of salted water on to the heat and bring it up to the boil 鈥?this will take about 10 minutes. Then boil the tagliatelle 鈥?put a timer on it and give it 5 minutes. After that, quickly drain and serve the chicken with the sauce spooned over, the tagliatelle on the side, and garnish with fresh sprigs of basil.








Thai Creamed Coconut Chicken


1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts


14 fl oz (400 ml) tinned coconut milk


1 level teaspoon coriander seeds


陆 level teaspoon cumin seeds


2 cardamom pods, lightly crushed


2 tablespoons groundnut or other flavourless oil


2 medium onions, peeled and finely sliced


2 cloves garlic, peeled and crushed


陆 oz (10 g) fresh coriander


1 level teaspoon turmeric


4 red chillies, deseeded and finely chopped


1 level dessertspoon finely chopped fresh lemon grass


2 tablespoons lime juice


salt and freshly milled black pepper





To prepare the chicken, remove the skin and cut the flesh into strips about 2陆 inches (6 cm) long. Next, the spices will need roasting, so heat a large frying pan or wok 鈥?without any fat in it 鈥?and, when it's really hot, add the coriander, cumin and cardamom pods. Allow the spices to roast briefly 鈥?about 45 seconds 鈥?shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.





Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves.








Stir-fried Chicken with Lime and Coconut


2 Traditional Free Range boneless, skinless chicken breasts


grated zest and juice 1 large lime


5 fl oz (150 ml) tinned coconut milk


1 dessertspoon olive oil


1 green chilli, deseeded and finely chopped


1 dessertspoon Thai fish sauce


4 heaped tablespoons fresh coriander leaves


4 spring onions, cut into 1 inch (2.5 cm) shreds, including the green parts








First of all chop the chicken into bite-sized pieces and place them in a bowl with the lime juice and zest. Stir well and leave them to marinate for an hour. When you're ready to cook the chicken, heat the oil in the pan or wok over a high heat, add the chicken pieces and stir-fry for 3-4 minutes, until they're golden. Then add the chilli, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes, then serve with Thai fragrant rice and the remaining coriander and spring onions sprinkled over








Moroccan grilled chicken with preserved lemon


1 small chicken, jointed into barbecue pieces


2 tbsp olive oil


1 preserved lemon, washed and chopped, skin and pith only


1 clove garlic, crushed


1 tsp ground cumin


1 tsp ground saffron or turmeric


1 tbsp paprika


1 tsp crushed chilli


For the dipping sauce


4 tbsp coriander, chopped


4 tbsp parsley, chopped


3 spring onions, finely chopped


3-4tbsp lemon pickling brine





Method


1. Trim the chicken pieces neatly and combine with the rest of the marinade ingredients in a roomy bowl. Cover loosely and leave in a cool place for a few hours, overnight if possible.


2. Preheat the grill or barbecue. It should be moderately hot. Shake the excess moisture off the chicken joints and grill until the juices run clear, test through the thickest part with a skewer. Meanwhile combine the ingredients for the first dipping sauce, and leave to infuse.


3. Serve the grilled chicken with the dipping sauce on the side.








Crispy parmesan chicken with soft basil tomatoes


4 chicken breasts, skinless


salt and pepper


flour, for dusting


75g/3oz fresh white breadcrumbs


50g/2oz finely grated Parmesan cheese


2 free-range eggs, beaten


olive oil, for cooking


large knob of butter


6 tomatoes, halved


1-2 cloves of garlic, thinly sliced


coarse sea salt


handful of fresh basil leaves


4 wedges of lemon





Method


1. Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.


2. Mix together the breadcrumbs and parmesan.


3. Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.


4. Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.


5. For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.


6. Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.


7. Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.


8. Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon





Tangy Chicken Fajitas


This recipe requires you to make four different dishes: the tangy chicken, the spicy tomato salsa, the guacamole, and the vegetables.





Tangy Chicken


500g chicken breast


2 - 3 red chillis2


4 cloves of garlic


1.5 cubic centimetres of grated ginger


Black pepper


Juice of several limes


Chinese five-spice





Spicy Tomato Salsa


3 medium-sized tomatoes


3 - 4 spring onions


1 - 2 red chillis


3.5cm of a cucumber


3 large pieces of sun-dried tomatoes


Fresh coriander


Black pepper


Juice of one lime


Salt





Guacamole


2 ripe medium-sized avocado pears


1 onion


3 green chillis


Juice of 1 - 2 limes


Black pepper


Salt





1 red pepper


1 yellow pepper


1 carrot


1 white onion


1 red onion


1 red chilli


1 green chilli


Soy sauce





You will also need:


Tortilla wraps


Soured cream


Jalape帽o peppers


Salad


Cheese








Method


The first step is to prepare the chicken. Cut all the chicken into thick strips, roughly about 4cm long and 1.5cm wide and deep. Then cover the chicken thoroughly in five-spice.





Next, chop the chillis very finely into little cubes and pour on to the chicken. Crush the garlic, add the ginger and mix the whole thing with your fingers to ensure that this is all evenly spread over the chicken.





Place in a container and add enough lime juice to submerge everything.Then refrigerate and allow to marinade.





For the salsa you should separate out one third of the ingredients (all of the coriander, lime juice, salt and pepper) and place in a food processor or blender to liquefy. The remaining ingredients should be chopped coarsely into similar sized pieces to give the dish a 'chunky' feel. Then mix the liquefied stuff with the coarse for a lovely fresh salsa.





To make the guacamole, peel the avocados and remove the stones. Chop the onions and then put the whole lot, including all the other ingredients, into a food processor or blender7 and mix until it has a smooth and creamy consistency.





For the vegetables, cut them all into similar sized strips (thin and about 3cm long) and fry in some oil with soy sauce. At the same time, place all the chicken and the marinade into a wok or pan and fry until the chicken is golden and the garlic crispy.





Heat some tortillas then serve.





Serving


This is the easy part: put a bit of everything into the middle of a tortilla, fold up and enjoy!








Mexican Chicken


1/2lb Cooked, diced chicken


1 Jar of passata1


1 Clove of crushed garlic


1/2 tsp Wine vinegar


1/2 tsp Oregano


1/2 tsp Cumin


1/2 tsp Hot chilli powder


Shredded lettuce


4oz (or more) Grated cheese


8 Tortillas


Method





In a pan, mix the jar of passata, garlic, wine vinegar, oregano, cumin and chilli.





Bring to boil. Add the chicken and simmer for 15-20 minutes.





Warm the tortillas in a preheated oven, gas mark 5 (375掳F). The best way of doing this is to have the tortillas between sheets of baking foil. Alternately, warm the tortillas directly on the stovetop flame.





Serve with boiled rice, along with the shredded lettuce and grated cheese in bowls so everyone can help themselves.Do you have a recipe for a nice chicken dish?
The best one ever is by Jamie Oliver - I make it at least once a week it is so fab!





4 chicken legs (or chicken breasts but chicken legs are cheaper) in a casserole dish seasoned.


Rip up a whole small pot of basil including the stalks and throw it on top of the chicken.


Add in a whole clove of garlic - separated but not peeled


Add 2 green chillis chopped


Add about 5 handfulls of cherry tomatoes sliced in half - push them under the chicken


Tip in a can of cannellini beans or some small new potatoes


pour a glug of olive oil over the top


Bung in oven at 180 for and hour and a half (don't cover the dish)


perfection. Squeeze the garlic out of the skins to enjoy.





You can make it in advance and just bung in the oven - good for impressing people too as it is just so tasty and very fresh.
One of my fav. homemade recipes is:


Lemon Pepper Chicken


2 chicken breast


lemon juice


pepper





You take the chicken and wash it and dry it off. Then you put it in a 9x9 baking pan and add however much lemon you think you would like. I usely put in enough to cover 1/4 of the chicken. Then you sprinkle with pepper. If you want more add more, if you dont want as much, dont. Then let it marinate about 30-45 mins. Then out in oven and bake until done.





Another one of my homemade recipes is..


Italian Chicken


Wishbone Italian Dressing


2 Chicken breast


9x9 baking pan





Rinse and dry ck breast and put in pan. I then use a sm knife to cut 2 or 3 small slits in the chicken(about 1/8 or 1/4 in deep.) Then pour the dressing over the chicken. Use as much as you would like. Again I use just enough to cover the ck about 1/4-1/2 of the ck. If you would like to add a little spice you can also use the zesty italian dressing. Which is just as delicious! Let the ck marinate about 20 to 30 mins and then just put it right in the oven to bake.





As with both recipes, if you have more people just add more ck. I love to serve these dishes with brown rice and stemed veggies. Or baked fries, when you have a picky hubby like mine. :)








There are a number of chicken recipes out there. Have you checked out..
Chicken with potatoes and tomatoes Rice on the side.





Me and my husband enjoy this dish from time to time. Cut Half and onion Mince one clove garlic fry it with the chicken cook for 5 min.


When chicken is a bit done add cubed potatoes and 1 cut tomato. You can add some pepper and jalapeno and salt to taste. Cook for about five minutes


Add a bit of tomato paste to give it color add water and cook for 45-60 min.





Serve with any rice you like and some Salad





Salad tip cut cucumber, tomato, cilantro, bit of lemon juice chick peas and yougurt and some seasonings to taste add garlic salt really makes it tastey.
Chicken kebabs





Marinade 2 cubed chicken breasts in oyster sauce, light soy sauce and rice vinegar for over an hour. Then shove it on skewers with the vegetables he likes (this can be anything, peppers, corn etc) brush with a little melted low fat spread, grill until cooked through, turning occasionally and serve on a bed of rice.





Its also low in fat, so healthy too.
Easy Feta Chicken Bake:


6 boneless skinless chicken breasts halves (about 2 lb.)


2 Tbsp. lemon juice, divided


1/4 tsp.salt


1/4 tsp. black pepper


1 cup (4oz.) Athenos Traditional Crumbled Feta Cheese


1/4 cup diced red pepper


1/4 cup diced parsley





1. PREHEAT oven to 350 degrees. Arrange chicken in 13x9 inch baking dish.





2. DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.





3. BAKE 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.
Well you can go to www.allrecipes.com they have lots of recipe that can help you