Poultry

Poultry Recipes

Slow Cooker Chicken Cacciatore

This dish is delicious served over brown rice or whole wheat pasta. And this dish tastes even better the next day. Add a salad for a balanced meal.

Ingredients:

Whole chicken, cut into 8 pieces (breast cut into 1/3’s and leave out rib section)
1-2 tablespoons olive oil
6 cloves garlic, peeled and chopped
10 to 12 white mushrooms, sliced
1 large onion, peeled and sliced
2 red bell peppers
1 green pepper
1 cup dry white wine (optional)
2 cups chicken broth
1-2 tablespoons flour (use more flour if you want a thicker sauce)
1 28 ounce can crushed tomatoes
1 teaspoon crushed red pepper
Sea salt
1 teaspoon oregano
6 leave fresh basil, chopped

Oil the bottom of the crock pot dish and lay the chicken pieces in a single layer on the bottom. Layer all of the vegetables and garlic into pot. In a separate bowl, combine broth, wine, flour, red pepper, sea salt and oregano. Mix well and make sure there are no clumps of flour. Pour over chicken and vegetables, along with tomatoes. Cook on low heat for 5-6 hours. Sprinkle basil on top before serving.

Serves: 6-8
Preparation: 15 minutes
Cook time: 5-6 hours

Chicken, Steak or Shrimp Kabobs

Kabobs are something the whole Family will enjoy!

Make up any of our vinaigrettes for seasoning
Cut up Meat and place it in Zip lock bag
Cut up Onion, green peppers, squash, zucchini , mushrooms Any veggies are fine and place them in the bag
Pour the Vinagrette of choice over the meat and veggies
Marinate for a couple hours
Grill

Lentil Soup

This soup is flavorful and it makes a great lunch. Just put all the ingredients in the crock pot the night before and your soup will be ready in the morning to take with you for a lunch later.
Ingredients:

1 cup of brown lentils – sorted and rinsed
1 cup of brown rice – rinsed
1 medium onion – chopped
2 medium carrots – sliced
1 14 ½ ounce size can of diced tomatoes with roasted garlic or basil
4 cups of chicken broth
4 cups of water

Stir all ingredients into a crock pot. Cover and cook on low heat for 10 hours or until lentils and vegetables are soft. Add salt to taste at the end.

Preparation time: 10 minutes
Cook time: 10 hours
Makes 6 servings

Artichoke and Chicken Sausage Turnovers

These turnovers taste like mini calzones. You can get creative and stuff whatever you want in them. Serve them with a side of marinara for dipping. This can be a meal and a well balanced meal, if you add a fresh salad or you can put them out as appetizers at your next gathering.

Ingredients:

¼ onion, chopped
1 clove garlic, minced
3 Mild Italian Chicken Sausages, remove from casing
1 can artichokes in water, drained and chopped
Sea Salt to taste
Pizza Dough (enough for one pizza)
1-2 tbsp safflower oil

Preheat oven to 400˚F. Sauté onion and garlic in a medium skillet. Once onion starts to soften, move to side of the skillet and add sausage. After the sausage is browned, mix onion and garlic into it and add sea salt to taste. Roll out pizza dough to about ¼ inch thick and cut out 4 inch rounds. Put a heaping tablespoon of meat mixture on one side and fold dough over, pinching the sides shut. Place turnovers on greased cookie sheet. Brush lightly with safflower oil and bake for 9-11 minutes. Serve warm.

Prep time: 25-30 minutes
Makes 12-16 turnovers

Curry Chicken

This recipe is taken from Mrs Dhillon. It tastes great served over a bed of brown basmati rice and accompanied by a cooling cucumber salad.

Ingredients

3-4 cloves of garlic
2 medium sized onions
4 tablespoons olive oil or organic butter
3 large tomatoes chopped or 1 ½ cans of Muir Glen organic diced tomatoes (~42oz)
1 ½ tablespoons turmeric
1 tablespoon sea salt
1 ½ tablespoons cumin seeds
½- 1 teaspoon cayenne pepper
½ tablespoon dried ginger
2 boneless, free-range chicken breasts cut into 1 inch squares
½ tablespoon coriander
½ tablespoon black pepper

Finely chop garlic and onions and then sauté them in the olive oil, safflower oil, or butter for five minutes or until onions are soft in a large frying pan. Dice up tomatoes (or just add large and small can of canned tomatoes) and add to pan with turmeric, sea salt, cumin, cayenne, and ginger powders. Continue cooking over high heat until sauce thickens. If sauce becomes too thick you may add a little extra water. When sauce thickens add cut up chicken squares and let cook in sauce, covered, and reduce heat to medium low. Chicken will cook in 10-20 minutes. After chicken is cooked throughout remove from heat and add coriander and black pepper at end and mix evenly. The sauce will thicken over time. This is a meal that tastes even better as leftovers because it gives the flavors a chance to sink in.

Preparation time: 45 minutes
Makes 4-6 servings.
Variations: Instead of chicken this can be made into a vegetable dish with the substitution of cauliflower, carrots, and peas for the chicken.

Chicken Pot Pie

This is an easy and complete dinner. It is a great way to serve many vegetables at once. You can change up the vegetables to add more variety.

Ingredients:

1-2 tablespoons sunflower or safflower oil
1 med to large chopped onion
2 boneless chicken breasts or cutlets, cut into 1 to 2 inch cubes
2 tablespoons flour
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 cup chicken broth
¼ cup dry white wine (optional)
1 teaspoon Dijon mustard
½ cup frozen corn
½ cup frozen peas
9 inch whole wheat pie crust

Preheat oven to 425 degrees F.
Heat 1 tablespoon of oil in a large pan. Add onion and sauté 2 minutes. Add carrots, celery, zucchini and squash. In a small bowl, combine flour, thyme, salt, pepper and paprika. Add to vegetables and stir to coat. Next, stir in chicken broth, wine and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer to a clean 2 quart casserole dish and stir in corn and peas. Place pie crust on top of dish and pinch around the edges. Brush the top with some oil and prick the surface 1 or 2 times with a knife to allow steam to escape during cooking. Place dish on baking sheet and bake 8 to 10 minutes, until crust is golden.

Serves: 4
Preparation time: 15 minutes
Cook time: 20 minutes

Baba's Chicken Manja

This delicious stew is served with a green salad and piece of whole grain bread. It even tastes better the next day as the flavors really set in the chicken.

Ingredients

2 tablespoons oil
1 whole chicken fryer cut up
1 onion diced
1 rib celery diced
1 handful parsley leaves finely chopped
3 cloves minced garlic
1-2 tablespoons paprika
1 can tomato paste
6 cups of filtered water
1 ½ cups brown rice
Salt to taste

Heat oil on top of stove. Brown chicken skin side down first and then remove from pan and set aside. Next add onion, celery, parsley, and garlic in chicken drippings pan and sauté for 3-5 minutes. Stir in paprika, tomato paste, and water and bring to a boil. When it reaches a boil add in uncooked rice and reduce heat to simmer, stirring occasionally so rice does not burn. Twenty minutes after adding rice, put in the browned chicken, stir, and simmer for another 15-30 minutes. Make sure chicken is cooked through and it can be kept covered on stove until ready to be served.

Cooking time: 60-90 minutes
Servings: 6

Chicken and Rice

This makes a great dinner. The sauerkraut and chicken stock give the rice a great flavor. Just add a salad for a complete meal.

Ingredients

1 whole chicken
1 onion, chopped
½ red pepper, chopped
2 stalks of celery, 1 chopped and 1 whole
Olive oil
3 cups brown rice, rinsed
3-4 cups of chicken stock
Sauerkraut
Sea salt
Pepper
Thyme

Heat pan on medium heat and add enough olive oil to cover bottom of pan. Add onion, red pepper and the chopped celery and sauté until soft. Add in brown rice and sauté a few more minutes. Put the rice mixture in the bottom of a casserole dish. Add a thin layer of sauerkraut. Rinse the whole chicken (make sure there are no parts inside) and set on top of rice. Cut the whole celery into pieces and stuff it into the chicken. Season rice and chicken with salt and pepper. Season chicken with dried thyme. Pour in chicken stock, so the liquid is about an inch from the top of the pan. Cover with foil and bake at 350 degrees for 2-3 hours. When the chicken is done, the skin on the legs should be peeling back some. Check with meat thermometer to ensure it is done.

Preparation Time: 20 minutes
Cook Time: 2-3 hours
Makes 6-8 servings