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Spicy Pistachio Chicken Recipe

spicyrecipe — Fri, 14 Nov 2008 17:03:21 +0000

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.

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Hot and Spicy Pan-Fried Chicken Recipe

spicyrecipe — Thu, 06 Nov 2008 18:03:47 +0000

Depending on the type of chilli chosen, this tasty meal can be mild or hot. The chicken needs to be fried over fierce heat, so cut into small pieces.

Serves 2

Hot and Spicy Pan-Fried Chicken Ingredients:

2 skinless, boneless chicken (breast portions)
2 cloves garlic, sliced thinly
1 small fresh red or green chilli, seeded and sliced thinly
3 spring onions, sliced
1/2 tsp ground coriander
4-5 thin slices fresh root ginger
1/2 tsp ground cumin
2 tbsp olive oil
1 1/2 tbsp lemon juice
2 tbsp pine nuts
1 tbsp raisins (optional)
oil for frying
1 tbsp chopped fresh coriander (cilantro)
1 tbsp chopped fresh mint
salt and ground black pepper
fresh mint sprigs and lemon wedges to garnish
bread, rice or couscous, to serve

Hot and Spicy Pan-Fried Chicken Cooking Instructions:

1. Cut horizontally the chicken breast portions into 3-4 thin slices to speed up cooking. Place the slices in a shallow bowl.

2. Mix the chilli in a bowl together with the garlic, spring onions, ginger, spices, olive oil, lemon juice, pine nuts and raisins. Note that raisin is optional. Season, then spoon the mixture over the chicken pieces. Stir to make sure each piece is coated. Cover with clear film or plastic wrap and leave in a cool place for about 1 to 2 hours.

3. Brush a wok or shallow pan with oil and heat. Lift the chicken slices out and reserve the marinade. Stir-fry them over a fairly high heat for 3-4 minutes until brown on both sides.

4. Add the reserved marinade and continue to cook over a high heat for 6-8 minutes until the chicken has browned and is thoroughly cooked. Note that timing is dependent on the thickness of the chicken pieces.

5. Reduce the heat and stir in the chopped fresh coriander and mint. Cook for 1 minute then transfer to a heated platter and serve immediately, garnished with mint sprigs and lemon wedges. Serve with bread or with rice or couscous.

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Bon-Bon Chicken With Spicy Sesame Sauce Recipe

spicyrecipe — Fri, 19 Sep 2008 15:09:19 +0000

This popular sichuan dish was named bon-bon chicken as the chicken meat is tenderized by being beaten with a stick called “bon” in Chinese.

Serves 4

Bon-Bon Chicken With Spicy Sesame Sauce Ingredients:

About 1 kg of whole chicken
1 tbsp sesame oil
5 cups water
Shredded cucumber to garnish

For the sauce

1 tsp sugar
2 tbsp light soy sauce
1 tbsp finely chopped spring onions
1 tsp red chilli oil
1 tsp white sesame seeds
1/2 tsp Sichuan peppercorns
2 tbsp sesame paste or 2 tbsp peanut butter creamed with a little sesame oil

Bon-Bon Chicken With Spicy Sesame Sauce Cooking Instructions:

1. Clean the chicken well and in a wok or pan bring the water to a rolling boil then add the chicken. Reduce the heat, cover and cook for 40-45 minutes. Remove the chicken and immerse in cold water to cool.

2. Remove the chicken after at least 1 hour and drain. Dry well with paper towel and brush with sesame oil. Carve the meat from the legs, wings and breast and pull the meat off the rest of the bones.

3. Pound the meat on a flat surface with a rolling pin then tear the meat into shreds with your fingers.

4. Place the meat in a dish with the shredded cucumber around the edge. Mix together all the sauce ingredients in a bowl, keeping a few spring onions to garnish. Pour over the chicken and serve.

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