Sentences with phrase «oil in place of the chicken»

You can use neutral oil in place of the chicken fat, or even melted butter, if you don't keep a kosher kitchen and / or want to make your ancestors turn over in their graves.

Not exact matches

We ended up getting these chicken wings as an appetizer — they were in a garlic, olive oil lemon sauce — sorry — the place is dark so most of these pictures suck ass.

Lightly drizzle the oil on both sides of the chicken pieces and place in the oven to bake until cooked — about 20 minutes.

For real southern fried chicken just heat a cup or so of Crisco shortening (not oil) in 12» skillet until hot but not smoking, dredge (roll) each chicken piece in flour and carefully place in hot shortening.

Directions for chicken marinade: Put the washed bunch of cilantro, including stems and roots, into food processor with garlic and peppercorns / Process until finely chopped / Add oyster sauce, soy sauce and oil / Process until combined / Place chicken in shallow glass baking dish / Brush all over with marinade / Cover with plastic wrap / Marinate at least 1 hour or overnight in refrigerator.

Spray the bottom of a baking dish with a non-stick spray or lightly oil it and place chicken in the baking dish.

I just posted a recipe makeover for honey mustard chicken using coconut oil in place of the honey... it has the same sweetness, but not so overpowering!

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

Once the oil is at the right temperature, place about half of the chicken pieces in the pan, leaving room between the pieces.

Monday 12/2/13: Simple Grilled Citrus Chicken (place boneless chicken w / skin in a large bowl with 3 tablespoons olive oil, equal parts (1 of each citrus) fresh squeezed lemon juice, lime juice, + grapefruitChicken (place boneless chicken w / skin in a large bowl with 3 tablespoons olive oil, equal parts (1 of each citrus) fresh squeezed lemon juice, lime juice, + grapefruitchicken w / skin in a large bowl with 3 tablespoons olive oil, equal parts (1 of each citrus) fresh squeezed lemon juice, lime juice, + grapefruit juice.

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Dice the chicken into small pieces and place in a bowl with 1/4 cup of olive oil and shawarma spice.

Spray the underside of a large piece of parchment paper, large enough to cover the whole baking dish, with cooking oil, and place, oiled - side down, directly on top of the chicken breasts in the pan.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

Place in large skillet with olive oil and half of your chicken stock and salt.

Preheat oven to 425F and place the chicken breast in a ziplock bag with 2 tablespoons of olive oil, garlic, dried thyme, 1/4 tsp pepper and 1/2 tsp salt.

Rubbed some garlic salt inside of chicken and put half of lemon (cut side in), placed in Pyrex with onion pieces (as you described), sprinkled with more sesame oil and, the best part, sprinkled with shaved almonds!

Carefully place each piece of breaded chicken in the oiled frypan and cook for 2 minutes on each side or until the breading is cooked and light brown.

Preheat oven to 425F and place the chicken breast in a ziplock bag with 2 tablespoons of olive oil, garlic, dried thyme, 1/4 tsp pepper and 1/2 tsp salt.

I just posted a recipe makeover for honey mustard chicken using coconut oil in place of the honey... it has the same sweetness, but not so overpowering!