SpicyRecipe.net

Prep Time: 10 min
Cook Time: 40 min
Serves 4

Spicy Pistachio Chicken Ingredients:

4 boneless skinless chicken breasts
1 tbsp green onion, finely chopped (optional)
1 tbsp unsalted melted butter
1 tbsp Parmesan cheese, grated
1/4 tsp cayenne pepper
1/4 cup finely chopped pistachio nuts

Spicy Pistachio Chicken Cooking Instructions:

1. Preheat oven to 350 Degrees Fahrenheit. Place each chicken breast on 12×18 in piece of aluminum foil and then brush with butter. Sprinkle with cayenne pepper. Wrap foil around the chicken and fold to seal. Leave some space for air to circulate.

2. Place foil packets on baking sheet then bake for 35 minutes. Remove from oven then open foil and sprinkle nuts and cheese over chicken. Leave foil open and return to oven. Bake for another 5 minutes or until internal juices of chicken run clear.

3. Remove chicken from foil. Place on a serving platter and sprinkle with green onion, if desired. Serve and refrigerate leftovers immediately.

Serve with chips and a pickle.

Prep Time: 5 min
Cook Time: 10 min
Serves 4

Spicy Chicken Breast Sandwich Ingredients:

2 lb. thin sliced chicken breasts
1 tsp vegetable oil
salt
black pepper, to taste
cayenne pepper, to taste
4 pieces focaccia bread, split
2 tsp olive oil
2 tbsp minced garlic
4 slices of Swiss cheese
12 sun-dried tomatoes
2 cups arugula

Spicy Chicken Breast Sandwich Cooking Instructions:

1. Preheat oven to 350 Degrees Fahrenheit. Heat oil in nonstick skillet over medium to high heat.

2. Season both sides of chicken with salt, black pepper and cayenne pepper to taste. Place chicken in skillet. Cook 5 to 6 minutes, turning once. When chicken is browned and fully cooked, remove from skillet and set aside. Keep warm.

3. Place focaccia bread on cookie sheet, cut side up. Drizzle with olive oil and garlic to taste. Heat bread in oven 3 to 5 minutes until warm and lightly toasted.

4. Place chicken on toasted focaccia. Add 1 slice Swiss cheese, 3 sun-dried tomatoes and 2/3 cup arugula on top of each. Close sandwich. Serve and refrigerate leftovers immediately.

Sugar can be added to this soup to bring out the full flavor. Adjust the amount of chillies according to how hot you want the soup to be.

Serves 4-6

Spicy Yogurt Soup Ingredients:

4 tbsp gram flour
3/4 pint natural (plain) yogurt, beaten
1/2 tsp chilli powder
3-4 curry leaves
1/2 tsp ground turmeric
4 whole dried red chillies
2-3 green chillies, chopped finely
4 tbsp vegetable oil
1 tsp cumin seeds
3 crushed garlic cloves
2in piece of fresh root ginger, crushed
salt
fresh chopped coriander leaves, to garnish

Spicy Yogurt Soup Cooking Instructions:

1. Mix the yogurt, gram flour, chilli powder, turmeric and salt together and strain them into a pan. Add the green chillies and cook gently for about 10 minutes. Stir occasionally.

2. Heat the oil in a frying pan then fry the remaining spices, crushed garlic and fresh ginger until the dried chillies turn dark.

3. Pour the oil and the spices over the yogurt soup. Remove the pan from the heat, cover and leave the rest for 5 minutes. Mix well and gently reheat for another 5 minutes. Serve while hot, garnished with the coriander leaves.

Try this spicy soup to fight off the cold. Chunky and colorful, this has the consistency of a chowder.

Serves 6

Spiced Mussel Soup Ingredients:

3 1/2 lb live mussels
3 tomatoes
2/3 cup white wine
2 tbsp olive oil
2 garlic cloves, crushed
1 finely chopped onion
2 celery sticks, thinly sliced
1 diced potato
bunch of spring onions, thinly sliced
1 1/2 tsp harissa
3 tbsp chopped fresh parsley
ground black pepper
thick yogurt (optional) for serving

Spiced Mussel Soup Cooking Instructions:

1. Scrub and remove the beards of the mussels, discarding those that are damaged or that fail to close when tapped with a knife.

2. Bring the wine to the boil in a large pan then add the mussels. Cover tightly with a lid. Cook for 4-5 minutes until the mussels have opened. Drain and reserve the cooking liquid. Discard any mussels that remain closed. Reserve a few mussels in their shells for the garnish. Shell the rest.

3. Cut a small cross in the base of each tomato and put them in a heatproof bowl. Pour over boiling water then leave for 30 seconds. Lift out and plunge into cold water. Drain, peel off the skins and dice the flesh. Heat the oil in a pan and fry the onion, garlic, celery and spring onions for 5 minutes.

4. Add the shelled mussels, reserved liquid, potato, harissa and tomatoes. Bring to boil. Reduce the heat and cover. Simmer gently for about 25 minutes, or until the potatoes are beginning to break up.

5. Stir in the parsley and pepper. Add the reserved mussels in their shells. Heat through for 1 minute. Serve with a spoonful of yogurt if desired.