Amera Yusof

Barbecued Chicken on the Grill ·          Prep time:  5 minutes ·          Cook time:  1 hour, 45 minutes Note that chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out. INGREDIENTS ·          4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on ·    ...

Basil Chicken in Coconut Curry Sauce INGREDIENTS ·          1/2 teaspoon salt ·          1/2 teaspoon ground coriander ·          1/2 teaspoon cumin ·          1/2 teaspoon ground cloves ·          1/2 teaspoon cinnamon ·          1/2 teaspoon ground cardamom ·          1/2 teaspoon freshly ground black pepper ·          1/4 teaspoon chili powder ·          1/4 teaspoon turmeric ·          1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful) ·          1 large red onion, choppe...

African Chicken Peanut Stew ·          Prep time:  15 minutes ·          Cook time:  1 hour, 45 minutes Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat. INGREDIENTS ·          2-3 pounds chicken legs, thighs and/or wings ·          3 Tbsp vegetable oil ·          1 large yellow or white onion, sliced ·          A 3-inch piece of ginger, peeled and minced ·          6-8 garlic cloves, chopped roughly ·          2-3 pounds sweet potatoes, peeled and cut into chunks ·          1 15-ounce can of crushed...

Apricot Chicken Recipe If you don't have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5). INGREDIENTS ·          1 1/2 pounds apricots, roughly chopped, pits removed and discarded ·          1/4 cup sugar ·          2 Tbsp cider vinegar ·          2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces ·          Salt ·          1 Tbsp unsalted butter (can sub olive oil) ·          3 Tbsp olive oil ·          1 chopped onion ·          ...