Ingredients

• 2 lbs skinless boneless chicken breast
• salt and pepper
• 2 tbsp olive oil
• 4 cups shelled walnets (about 1 lbs)
• 1 medium onion, finely diced
• 2 cups pomegranate molasses (I use 1 cup)
• ½ cup butternut squash (or sweet potato)
• ¼ tsp cinnamom
• ¼ tsp saffron, dissolved in 2 tbsp hot water
• 1-2 cups chicken broth
• 2 tbsp sugar or to tastse
• 1 small clementine/tangerine/orange (This is recommended by a reader)

Instructions

1. Toast your walnuts in the bottom of a large Dutch oven. Remove from pan and set aside to cool. Once cooled, pulse in a food processor until very fine. I go almost to a paste like consistency.
2. In the same pot, heat the oil and brown the chicken (season with salt and pepper). Remove from pan and set aside.
3. Add a little more oil, saute onions til soft. Then add 2 cups of water, the ground walnuts and simmer over medium low heat for 20 minutes.
4. Add 1 cup of pomegranate molasses, sauteed chicken, cinnamon, squash, saffron and 1 cup of chicken broth or water.
5. Bring to boil, then reduce heat to simmer gently, covered, until sauce is dark walnut color with a layer of oil on the surface. THIS IS IMPORTANT TO SEE. May take 35-45 minutes. If it lookd dry, add broth. Taste and adjust flavors adding more sugar, salt or pomegranate molasses. Stir oil back into the mix.
6. Continue to simmer on low heat until sauce is thick and chicken is cooked (10-20 min).
7. Take a final taste test and adjust to your liking.
8. Stir oil back in and serve over basmati rice with tahdig.

Ingredients

• 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)
• Salt and pepper
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ cup honey
• ¼ cup ketchup
• ½ cup low-sodium soy sauce
• 2 tablespoons vegetable oil or olive oil
• ¼ teaspoon red pepper flakes
• 4 teaspoons cornstarch
• 1/3 cup water
• ½ tablespoon (or more) sesame seeds
• 3 scallions, chopped

Instructions

1. Place chicken in crock pot and lightly season both sides with salt and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Serve chicken over rice, spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Ingredients

• 1 ca (28 oz) whole tomatoes
• 1-2 chipotle chiles in adobo
• ½ cup roughly chopped cilantro
• 1 tbsp oil
• 1 large white onion, sliced
• 3 garlic cloves, minced
• salt
• 8 ounces tortilla chips
• 1 ½ cup shredded chicken (rotisserie works well)
• ¼ cup crumbled cotija cheese
• ¼ cup crema or sour cream thinned out with the juice of one lime
• avocado, cubed

Instructions

In a blender, combine the tomotoes with their liquid, the chipotles, and half of the cilantro, blend until almost smooth.
In a large, deep skillet, heat the oil and add half the onion. Cook until lightly browned, about 5 minutes. Add the garlic and cook 1 minutes. Pour in the tomato puree and cook, stirring, until thickened, about 5-7 minutes. Remove from heat
Put chips on plate, add sauce, shredded chicken and cheese. Add crema and cilantro. top with avocado if desired. Serve immediately.

Ingredients

• 1 ½ lbs. chicken breast cut up in bite size pieces
• 1 stick butter
• 3 cloves garlic
• 1 large onion in strips
• 1 red yellow and orange pepper cut into strips
• 1 pkg. mushrooms sliced
• cherry peppers to taste
• 1 cup parmesan cheese
• 30 oz. tomato sauce
• 1 14oz. can diced tomatoes
• ½ pint heavy cream
• 1 lb. rigatoni cooked

Instructions

In a large sauce pan cook chicken, garlic, onion, peppers and mushrooms till crisp tender. Add tomatoes and cherry peppers to taste and cook till desired crispness. Lower heat and add parmesan cheese and heavy cream. Heat through but do not let boil. You can add cooked rigatoni to pot or put pasta individually in bowls and top with sauce. Top with additional parmesan cheese if desired.

Ingredients

• 4 cups chicken meat pulled from 2.5-3 lbs cooked rotisserie chicken, shredded
• 3 cloves garlic, chopped
• ½ large onion, chopped
• 4 oz can green chilies
• 1 tbsp olive oil
• ½ each cumin and chili powder
• 2 quarts chicken broth
• 1 avocado, diced
• handful of chopped cilantro
• juice from 1 lime
• Garnish with tortilla chips and shredded cheddar cheese, to taste

Instructions

1. In a soup pot, saute the garlic, onion and green chilies in olive oil for 1 minute.
2. Stir in cumin and chili powder. Saute for 5 more minutes.
3. Add chicken broth. Bring to boil, then reduce and simmer for 5 minutes.
4. Add shredded chicken. Cook until warmed through, then remove from heat.
5. Add juice from one lime, handful of chopped cilantro and diced avocado.
6. Serve, topped with a handful of tortilla chips and shredded cheddar cheese.

Ingredients

• 4 skls, bls, chicken breast halves
• 1 chopped onion
• 1 clove garlic, minced
• 1 ½ cups water
• 1 cup barbecue sauce
• ½ cup cider vinegar
• tobasco sauce

Instructions

Cover chicken breasts, onion, and garlic with 1 ½ cups water and simmer @ 15 mins. or till done. Remove chicken, cool and shred when cool.
To water base add 1 cup barbecue sauce and ½ cup cider vinegar and tobasco sauce to taste.
Cook this down till halved; return shredded chicken to sauce and heat through.
Serve on rolls with montery jack cheese and lettuce and tomato or whatever you like.

Ingredients

• 1 can unsweetened coconut milk
• 1 pound boneless, skinless chicken breasts or cubed flank steak
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp molasses
• ½ cup chunky peanut butter
• 2 wild lime leaves (if you got ‘em)
• handful of thai or italian basil leaves, plus a few sprigs for garnish

Instructions

Turn crockpot on high and add coconut milk, curry paste, fish sauce, molasses, peanut butter, and stir until smooth and incorportated. Add meat and lime leaves. Put lid on and cook until done (depends on crock pot, but, on high, probably about 3-4 hours). Toward end of cooking add basil leaves. Serve over brown rice.

Ingredients

• 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1 cup lime juice, fresh is best, but I used prepared
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 teaspoons salt
• 2 teaspoons peper
• 3 pounds boneless chicken
•  
• Baste
• Juice of one lime
• 1 teaspoon saffron dissolved in 2 tbsp hot water
• ¼ cup butter melted
• ½ tsp salt
• ½ tsp pepper

Instructions

In large bowl combine saffron water, lime juice, oilive oil, onions, salt and pepper. Beat well with a fork. Add pieces of chicken and toss well. Cover and mariante for AT LEAST 6 hours and up to 2 days in the fridge. THe longer the better. Turn chicken twice during this period.

When ready, cook chicken as desired (we skewered and grilled).

As a short cut, we used the left over mariande to baste instead of preparing the additional basting sauce which is essentially the same thing as the mariande.

We took the onions out of the marinade and cooked ‘em up in a frying pan. Delicious.

Ingredients

• 4 turkey breast tenderloin steaks, cut ½ inch thick (about 1 pound total)
• 1 cup sliced fresh shiitake mushrooms
• 1/3 cup dry Marsala or dry sherry
• 1/3 cup water
• 1-½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
• 1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 2 teaspoons olive oil or cooking oil
• 2 teaspoons cold water
• 1 teaspoon cornstarch
• Hot cooked whole wheat linguine (optional)

Instructions

1. Place turkey in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine mushrooms, Marsala, the 1/3 cup water, thyme, rosemary, salt, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.

2. Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey; cook for 8 to 10 minutes or until turkey is no longer pink (170 degree F), turning once. Remove turkey from skillet; cover and keep warm.

3. Pour the marinade into skillet. Bring to boiling; reduce heat. Cover and simmer for 2 minutes.

4. In a small bowl combine the 2 teaspoons water and cornstarch; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over hot cooked linguine.

Ingredients

• 4-7lb. whole turkey breast
• 2 large onions, diced
• 1 large clove garlic, minced
• ½ cup ketchup
• 1 cup cider vinegar
• 1 cup beer
• ½ stick butter
• 1 Tbsp. soy sauce
• 1 Tbsp. worcestershire sauce
• 3 diced jalapeno peppers
• 1 Tbsp. black pepper

Instructions

Thaw turkey per instructions. In a large 6 qt. heavy sauce pan, combine all ingredients except turkey. Bring to a simmer for 20 mins. Remove turkey skin and place turkey in pan, breast side up. Simmer for 2 1l2 to 3 hrs uncovered. Place the meat on a platter; let cool and shred the turkey meat. Reserve the sauce and discard the bones. Place the shredded turkey back in the sauce and simmer for about 45 mins. more, salt and pepper if needed. Serve on soft rolls.

Ingredients

• 1 tsp oil, preferably olive
• 1 onion, chopped
• 1 garlic clove, minced
• ½ green pepper, chopped
• 1 pound ground turkey
• 1 (14 ½ ounce) can diced tomato
• ¼ cup tomato paste
• 1 tbsp mustard (such as spicy brown)
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 6 hamburger buns (or Kaiser rolls)
• 1 cup shredded light Cheddar cheese

Instructions

1. Heat oil over medium/high heat in a large skillet. Add onion, garlic and green pepper and cook 2 minutes. Add turkey, tomato, tomato paste, mustad, chili powder, cumin, salt and pepper and cook, stirring, as mixture comes to a boil, 1 to 2 minutes.
2. Cover, reduce heat and simmer 10 minutes. Stir in black beans and cook 2 minutes, or until beans are warmed through.
3. Spoon mixture onto buns, top with cheese, close sandwiches and serve immediately (before the bread disintegrates).

You can also place the sandwiches under the broiler and melt the cheese, or top the buns with the cheese and heat them in the toaster over or oven briefly to melt the cheese right on the bread. The latter method makes less mess.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound chicken (or turkey) breast tenders
• 1 tablespoon chicken broth
• 1 medium onion, minced
• 2 cloves garlic, minced
• ¾ teaspoon dried cilantro
• 1 teaspoon finely grated lemon peel
• 1/8 teaspoon ground cumin
• Pinch of ground turmeric
• 1 cup light coconut milk (no sugar added)
• 2 tablespoons macadamia nuts, finely ground
• 1 teaspoon sugar substitute
• ¼ teaspoon ground red pepper
• 1 tablespoon tamarind paste
• 2 teaspoons water
• Chopped scallion, for garnish

Instructions

Heat the oil in a large skillet over medium-heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.

Heat the broth in the same skillet. add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper (you may need to add a little more oil and/or water here). Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.

Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.

In a small bowl, combine the tamarind paste and water. Stir in the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.

Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

Ingredients

• 500 g (1 lb) chicken fillets
• 1 cinnamon stick
• 4 cardamon seeds
• 1 l (1 ¾ pts) coconut milk
• 2 ts chilli paste
• 2 onions
• 2 bay-leaves
• 3 tb brown sugar
• 3 tb fish-sauce
• 3 tb tamarind sauce
• 50 g (2 oz) unsalted peanuts

Instructions

1. Slice chicken, dice onions.
2. Roast cardamon seeds and cinnamon stem in a wok or a pan for eight minutes.
3. Add chilli paste and half of the coconut milk. Bring to boil and boil for three minutes. Add chicken and simmer for ten minutes.
4. Pour in rest of the coconut milk and bring to boil.
5. Stir in all other ingredients and simmer for ten more minutes. Remove cardamon seeds, cinnamon stem and bay-leaves before serving.

Ingredients

• 1 lb. boneless, skinless chicken cubed
• olive oil
• 4 cloves garlic minced
• l medium onion, chopped
• 1 small can tomato sauce
• ½ cup chicken broth
• 1½ tsp parsley
• 1 ½ tsp basil
• 1 green pepper chopped
• sliced mushrooms
• 6-8 cherry peppers, chopped and seeded
• 1 stick margarine or butter
• 1 lb rigatoni, cooked al dente

Instructions

Cook chicken in olive oil and set aside. Saute remaining ingredients 25 mins. Add chicken and heat.
Pour over cooked rigatoni and sprinkle with grated cheese.
You might need to add a little more chicken broth if you like them creamier, I usually end up using almost a whole 15 oz. can but you can adjust it to your liking. Serve at once!
 

Ingredients

• 1 package spice paste mix for Indian Butter Chicken Makhani
• 1 pound chicken breast; cut into bite-size pieces
• 1 large onion; finely diced
• ½ cup fresh or canned tomatoes; diced (I usually add a little extra tomato)
• ½ cup water
• ½ cup heavy cream (I usually use light cream and it works okay too)
• 3 tablespoons butter; melted

Instructions

1. In a frying pan, melt the butter over medium heat.
2. Add the onion; sauté 3 minutes.
3. Add the tomato, water, cream and spice packet; stir.
4. Add the chicken.
5. Lower heat to medium-low.
6. Cook uncovered for 20 minutes or until chicken is no longer pink inside.

Note: Serve with basmati rice, extra cream and mango chutney.
I usually also make lassi, chai and rice pulao (rice pulao instead of plain basmati rice). All of those recipes can also be found on earthli.com. Just click on the links above!

Ingredients

• 4 teaspoons Ground Cumin
• 2 teaspoons Ground Ginger
• 2 teaspoons Garlic Powder
• 1 ½ teaspoons Ground Red Pepper
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Thyme Leaves
• 2 Cornish game hens
• 1 tablespoon olive oil
• 1/3 cup pure maple syrup
• 1 green onion, sliced

Instructions

1. Combine spices; set aside.
2. Rinse Cornish hens. Pat dry with paper towels. Split each hen in half; brush with olive oil. Rub hen halves with spice mixture; coat well.
3. Grill over medium-hot coals or broil in an aluminum foil lined broiler pan 12-14 minutes per side or until done. Gently brush with maple syrup and grill or broil 3 minutes longer. Sprinkle with green onion
slices before serving.

 

Ingredients

• 8-9 Chicken drumsticks
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tsp oregano
• 1 tsp ground cumin
• 2 cloves minced garlic
• ¼ cup orange juice
• ¼ cup lime juice
• 1 medium onion, sliced thinly
• 1 tbs olive oil

Instructions

1. In a large zipper lock bag, combine salt, pepper, oregano, cumin, garlic, orange and lime juice, and onion slices. Seal the bag and shake to mix well. Add chicken, seal, shake well and refrigerate at least 2 hours and up to 24 hours.

2. Remove chicken from marinade and pat dry. In a large skillet over medium high heat, warm olive oil. Add chicken and brown on all sides, about 10 minutes. Reduce heat to medium low, cover and let chicken cook for about 10 minutes more. Remove chicken and set aside on a plate.

3. Pour marinade with onions into same skillet, increase heat to medium. When sauce simmers, return chicken to pan, along with any juices that have collected on the plate. Cover skillet, reduce heat to very low and simmer for 20 minutes.
 

Ingredients

• 2 Large Onions, peeled and thinly sliced
• 2 pounds chicken legs or duck breast, cut up with skin removed
• 5 Tbs oil or butter
• 1 tsp Salt
• ½ cup pomegranate paste, dissolved in 2 ½ cups water, or 4 cups fresh sqeezed pomegranate juice
• 1 cup peeled and cubed butternut squash, peeled and cubed (optional)
• ½ Pound or 2 cups very finely ground shelled walnuts
• ½ tsp cinnomon
• ¼ tsp ground saffron dissolved in 1 tbs hot water
• 2 tbs sugar (optional)
• Seeds of a whole pomegranate for garnish

Instructions

1. In a dutch oven, brown onions and chicken in the oil. Add 1 tsp salt.
2. Heat 2 Tbs oil in a non-stick skillet and brown both sides of the butter nut squash, set aside.
3. In a food processer, grind walnuts, add the diluted pomegrante paste, cinnamon, saffron water and mix well to create a creamy paste.
4. Add the butternut squash and the nut paste to the dutch oven, stirring gently. if the pomegranate paste is too sour, add two tablespoons sugar. Cover and simmer for 1 ½ hours, stirring occassionally with a wooden spoon to prevent the nuts from burning.
5. If the stew is too thick, add warm water to thin it. taste the sauce and adjust for seasoning and thickness. the stew should be sweet and sour according to your taste. add pomegranate paste to sour the taste or sugar to sweeten.
6. Transfer the stew from the dutch oven to a deep ovenproof cassserole. cover and place in a warm oven until ready to serve with rice. just prior to serving sprinkle pomegranate seeds over top to garnish. Nush-e-jan (enjoy!)

Ingredients

• 600 g (1 ¼ lb) chicken fillet
• 400 ml (13 fl oz) coconut milk
• 100 ml (3 ½ fl oz) water
• 1 ts chili paste
• 1 tb fish sauce
• 2 tb sugar
• Thai basil
• 1 fresh red chili

Instructions

1. Slice chicken and chili.
2. Heat coconut milk, water and chili paste in a pot and add chicken.
3. Simmer for five minutes until the chicken is tender.
4. Add fish sauce, sugar and the fresh red chili.
5. Decorate with Thai basil and serve with rice.

Ingredients

• 2 tablespoons olive oil
• 1 whole chicken (3-4 lb.) cut into serving pieces
• 2 tablespoons chopped ginger root
• 1 tablespoon chopped fresh garlic
• 3 tablespoons flour
• ¼ cup cream sherry
• 1 teaspoon sweet curry powder
• 1 can (13-15 oz.) coconut milk
• 2 cups chicken broth
• ¼ cup soy sauce
• ½ cup chopped cilantro, to be used ¼ cup at a time
• 1 jalapeno pepper, seeded and finely chopped
• 1 red bell pepper, chopped into ½-inch julienne
• 4 carrots, chopped into ½-inch julienne
• juice of 1 lime
• 1 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper, or to taste

Instructions

1. In large, deep frying pan or pot, heat oil over medium high heat. Lightly brown the chicken, in batches if necessary. Transfer browned pieces to a plate.
2. To the oil, add the ginger and garlic and stir-fry for 1 minute. Do not let garlic brown.
3. With a whisk, stir in flour and cook until smooth. Whisk in the sherry and contiune cooking for 2 minutes.
4. Add the curry powder, coconut milk, broth and soy sauce and simmer for 5 minutes.
5. Add the jalapeno, bell pepper, carrots,the chicken, and any juices that have accumulated on the plate. Cover and simmer for 20 minutes, until chicken is cooked.
6. Transfer chicken to deep-sided serving bowl or platter and keep warm. Over high heat, reduce the sauce to about one-half, or until the consistency of cream.
7. Skim off any fat that rises and add the lime juice and black pepper. Taste and adjust seasoning; add cayenne pepper for more zip.
8. Pour sauce over chicken and garnish with remaining ¼ cup chopped cilantro.
9. Serve over jasmine rice.

Serves 6 people

Ingredients

• 3 ½ cups chopped celery
• 2 cups shredded carrots
• ¾ cups finely chopped onion
• 1 cup snipped parsley
• ¾ cups margarine or butter
• 9 cups soft bread cubes
• 1 tbsp. lemon juice
• 1 tsp. salt
• ½ tsp. ground sage
• ½ tsp. dried thyme leaves
• ¼ tsp. pepper

Instructions

Cook and stir celery and onion in margarine in Dutch oven until celery is tender; remove from heat. Stir in remaining ingredients. Bake at 350 in a lightly greased pan until nice and brown to your liking.