Chicken Shwarma

 These are good, but nothing like real shwarma in the Middle East. 

4 tablespoons lemon juice freshly squeezed
½ cup olive oil
1 teaspoon salt
2 teaspoons cumin ground
2 teaspoons black pepper ground
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon red pepper flakes
½ teaspoon cinnamon
4 cloves garlic minced
3 chicken breasts boneless and skinless
1 large onion sliced
2 tablespoons parsley fresh, for garnish

Garlic Sauce
1 cup vegetable oil
⅓ cup lemon juice

6 cloves garlic peeled
1 egg white 
1 teaspoon salt
6 cloves garlic peeled
1 egg white 

1 teaspoon salt

Chicken Shawarma Wraps
hummus
garlic sauce

Tortillas 

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover and refrigerate for at least an hour. 

Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish.Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let rest for a few minutes and then slice into thin strips.

For the Garlic Sauce: (I usually half this)

Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce. Give it time - it will be like mayo when it's done. 

To make the wraps:

Spread hummus on the tortilla, put chicken on and then add the garlic sauce, you can add lettuce and tomatoes if you want. A truly authentic shwarma will also have french fries inside. 

Hawaiian haystacks

 
2 boneless, skinless chicken breasts, cut into bite-size chunks 
3 tablespoons butter
½ cup finely chopped onion
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth (I use low sodium)

INSTRUCTIONS 

• In a large skillet melt the butter over medium heat and add the onion and raw chicken.
• Saute the onion and chicken until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.
• Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute.
• Slowly whisk in the milk and chicken broth. Cook, stirring constantly, and bring the sauce to a simmer over medium to medium-high heat.
• Add the salt and pepper. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
• Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, pineapple, coconut flakes, and chow mein noodles.

Original recipe found here: https://www.melskitchencafe.com/hawaiian-haystacks-chicken-sauce-reinvented/ 

Chicken, Broccoli Peanut Curry

 This is written for an Instant Pot, but it's just a slow cooker recipe. So if you don't have one, just put it in a slow cooker.

1 tbs olive oil

1/2 cup chopped green onions

4 cloves garlic, minced

2 inch piece of fresh ginger, minced 

2 lbs skinless, boneless chicken thighs, cut into pieces

2 cups chicken broth

1/2 cup peanut butter

2 tablespoons soy sauce

2 tablespoons red curry paste

3 cups broccoli florets

1 cup sliced carrots

1 tbs cornstarch

2 tbs cold water

rice

cilantro

1/4 cup chopped green onions

chopped roasted peanuts

Directions

Select saute on the instant pot and adjust to normal. Add oil and sauté onion, ginger, and garlic. for one minute. Press cancel and add chicken, broth, peanut butter, soy sauce, and curry paste. Stir. Cover with lid and open the pressure release valve.

Select slow cook, adjust to MORE and cook for 2 hours or until chicken is done. Stir in the broccoli and carrots and cook, covered, for an additional 30 minutes. 

Press cancel. Combine the cornstarch and water and stir into pot. Select sauté and cook for 2-3 minutes or until slightly thickened. 

If cooking in a slower cooker, just slow cook the onions, garlic, ginger, chicken, peanut butter, soy sauce, and curry paste for 2 hours on high. Then add the broccoli and carrots and cook until crisp tender. thicken with the cornstarch.

Serve over rice and topped with green onion, cilantro, and peanuts. 

Greek Chicken and Rice Bowl

 

Ingredients

• 2 skinless chicken breasts
• 1 cup low-sodium chicken broth
• 2 cups brown basmati rice
• 2 1/2 cups water
• 1/2 teaspoon turmeric
• 1/2 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper (If you prefer a kick)
• salt and pepper to taste
• 4 tablespoons hummus I used Trader Joe's
• 4 tablespoons tzatziki sauce
• 1/2 cup kalamata olives
• 4 tablespoons feta cheese

Instructions

• Season the chicken with the thyme, cumin, turmeric, paprika, red pepper, salt, and pepper to taste.
• Add the chicken to the pot with the chicken broth.
• Cook for 10 minutes on Manual > High-Pressure Cooking.
• When the Instant Pot beeps to indicate it is finished, allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the chicken from the Instant Pot. Using a large knife and fork, shred the chicken.
• Rinse the brown rice with water in a large bowl. Drain the water from the rice.
• Add the rice to the Instant Pot with 2 1/2 cups of water.
• Cook for 22 minutes on Manual > High-Pressure Cooking.
• Allow the steam to release naturally for 10 minutes instead of quick release.
• Remove the rice from the pot.
• Create the rice bowls with equal amounts of rice, shredded chicken, olives, 1 tablespoon feta cheese, 1 tablespoon hummus, and 1 tablespoon tzatziki sauce.

Notes

I chose to cook the chicken first before the rice because once the rice is cooked, the Instant Pot will become sticky. This makes the process easier.

You can make your own hummus using the following:

1 15oz can chickpeas

1 clove garlic

1/4 cup olive oil

1 teaspoon cumin

1/2 teaspoon paprika

salt to taste

Combine the ingredients in a food processor or blender. Blend until creamy

Smothered Honey Lime Chicken Burritos

Ingredients 

• 1 Package Fresh Flour Tortillas

• 1 Rotisserie Chicken meat removed and shredded
• 1/4 Cup Lime Juice
• 1/3 Cup Honey
• 6 Cloves of Garlic minced
• 1 Tablespoon Chili Powder
• 2 Cups Cooked Cilantro Lime Rice
• 1-2 Cup Shredded Colby Jack Cheese
• 1-2 Cups Shredded Mozzarella Cheese
• 1 Can Pinto Beans drained and warmed
• Salsa or Pico de Gallo for serving
• Cilantro chopped for garnish

For the Sauce

• 1 16 ounce Jar Herdez Salsa Verde
• 1 Cup Heavy Cream or to taste

Instructions

• In a large bowl, whisk together the lime juice, honey, garlic and chili powder. Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap.
• Prepare the rice and beans.
• Meanwhile, in a medium bowl, whisk together the slasa verde and heavy cream. Set aside.
• Heat the tortillas until pliable. Fill with rice, beans, chicken, and a sprinkle of colby jack cheese. Fold up both ends and roll tightly to close.
• Place the burritos on a baking sheet and spoon the sauce over each one. Sprinkle with mozzarella cheese and bake at 350 degrees for 20-30 minutes or we like to have the fillings all warm and then just stick the burritos under a broiler to melt the cheese.
• Serve with pico de gallo, cilantro or even sour cream

https://ohsweetbasil.com/smothered-honey-lime-chicken-burritos-recipe/

Chicken Tikka Masala

Chicken Marinade 

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced ginger
1 teaspoon salt (to taste)
3 chicken breasts, but into bite size pieces


Sauce

1 tablespoon butter
1 clove garlic
1 jalapeno pepper finely chopped (I skip!)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt (to taste)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped cilantro


In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken, cover and refrigerate for 1 hour (or more).

Preheat grill for high heat

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and heavy cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro.

https://www.allrecipes.com/recipe/45736/chicken-tikka-masala/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

If you follow the instruction from the allrecipes website, be aware that when making the sauce the instruction say to add 3 teaspoons of salt. Its way to much, only add the 1 teaspoon that is listed in the ingredients.

This is too spicy for me and my kids but its easy to cut back and make it less spicy.

Sheet Pan Chicken Fajitas

1/3 cup vegetable oil

2 teaspoons chili powder                    

1 teaspoon dried oregano                                             

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon ground black pepper                    

1 pinch ground cayenne pepper                                             

1 1/2 pounds chicken tenders, quartered

4 cups sliced bell peppers, any color

1 onion, sliced                    

1/4 cup chopped fresh cilantro                                             

1/2 lime, juiced

 

1. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
2. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
3. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
4. Spread chicken mixture onto prepared pan.
5. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
6. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Cook's Notes:

Use a variety of bell peppers and spicy peppers as desired.

Spray the sheet pan with nonstick cooking spray instead of lining it with aluminum foil if preferred

 

http://allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202

 

Pad Thai

BETTER-THAN-TAKEOUT PAD THAI
Serves 3-4
8 ounces pad thai noodles
2 eggs
1 batch of this awesome pad thai sauce
3 cooked chicken breasts, sliced
1 cup bean sprouts
1 cup cilantro
3 green onion, sliced
1/2 cup chopped peanuts

Instructions

1. Prepare noodles according to package instructions.
2. Meanwhile, scramble eggs for about 2 minutes and set aside.
3. In a large skillet, combine noodles, chicken, and sauce.
4. Top with bean sprouts, cilantro, green onion, and peanuts.

 

 

PAD THAI SAUCE
Serves 5-6
3 tablespoons soy sauce
1 tablespoon sriracha
2 tablespoons lime juice
2 tablespoons canola oil
2 tablespoons brown sugar

Whisk together ingredients. Serve several tablespoons over pad thai.

www.rachelschultz.com

Chicken Caesar Wraps

Ingredients

• 3 cups shredded romaine lettuce
• 2 cups cooked chicken, chopped
• 6 slices cooked bacon, chopped
• ¼ cup grated Parmesan cheese
• ¼ cup croutons
• ½ cup Caesar dressing
• 5-6 flour tortillas (8 inch)

Instructions

1. Add the first 5 ingredients to a medium bowl.
2. Mix in caesar dressing until evenly coated.
3. Spoon into tortillas and enjoy!

www.lilluna.com

Grilled Hawaiian Chicken Teriyaki Bowls

I found the recipe here.

Ingredients

1. 4 or 5 boneless, skinless chicken tenders (or about 2 chicken breasts)
2. 1 zucchini, sliced
3. 4 mini sweet bell peppers, any color, chopped
4. 1/2 of a pineapple, peeled and cut into spears
5. 1 small red onion, sliced thin
6. 1/2 cup toasted sweetened coconut flakes, optional

For the Coconut Rice

1. 2 cups water
2. 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can)
3. 2 tsp packed light brown sugar
4. 1 tsp salt
5. 2 cups white or jasmine rice

For the Teriyaki Sauce

1. ½ cup soy sauce
2. 2 Tbsp rice vinegar
3. 1 Tbsp sesame oil
4. ¼ cup + 1 Tbsp brown sugar
5. 1 Tbsp honey
6. ¾ tsp ground ginger
7. 1 clove garlic, minced
8. 2 tsp cornstarch+ 2 tsp water, mixed together
9. 1/4 tsp crushed red pepper

Instructions

1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large
2. saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork.
3. Meanwhile, make the teriyaki sauce by adding all of the sauce ingredients to a small saucepan over medium heat. Bring to a boil, stirring constantly, and boil for about 1 minute. The sauce should be thick enough to coat the back of the spoon.
4. Pour 1/4 cup of the teriyaki sauce over the raw chicken and set aside to marinate for at least 15 minutes (or longer if using chicken breasts).
5. Prepare your grill and heat it to medium.
6. If you have a vegetable grill basket to grill the vegetables in, then chop them and grill them in the basket. If not, cut the zucchini and onion into large chunks and leave the mini bell peppers whole. Drizzle some olive oil over the vegetables and over the pineapple spears. Grill the vegetables for just a few minutes on each side and then remove to a plate. Grill the pineapple next by placing the pineapple spears directly on the grill. Grill for about 2 minutes on each side, and remove to a plate. Lastly, place the chicken on the grill. Cook for about 2 minutes on each side, or until cooked through. Remove to a plate to rest before slicing.
7. To serve, add coconut rice to each serving bowl. Top with grilled veggies, pineapple and chicken. Drizzle a little of the remaining teriyaki sauce on top. Sprinkle with toasted coconut, if desired.