Food recipes
Garlic Chicken
Garlic Chicken Ingredients: yogurt, greek, plain, nonfat lemon juice, raw spices, garlic powder salt, table spices, pepper, black spices, cardamom spices, cumin seed spices, cinnamon, ground spices, nutmeg, ground chi...
Garlic Chicken
Ingredients:
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh
Directions:
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamon, cumin, cinnamon, and nutmeg in a large zip top plastic bag.
Add the chicken; seal.
Marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, RESERVING marinade: pat chickn dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Add half of the chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan: pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter: discard liquid in pan.
Sprinkle chicken with parsley.
Ingredients:
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
salt, table
spices, pepper, black
spices, cardamom
spices, cumin seed
spices, cinnamon, ground
spices, nutmeg, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
parsley, fresh
Directions:
Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamon, cumin, cinnamon, and nutmeg in a large zip top plastic bag.
Add the chicken; seal.
Marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag, RESERVING marinade: pat chickn dry with paper towels.
Combine reserved marinade and broth.
Heat oil in a large nonstick skillet over medium high heat.
Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Add half of the chicken to pan; cook 1 1/2 minutes on each side or until browned.
Repeat procedure with remaining chicken.
Return chicken to pan: pour broth mixture over chicken.
Bring to a boil.
Cover, reduce heat, and simmer 12 minutes or until chicken is done.
Place chicken on a serving platter: discard liquid in pan.
Sprinkle chicken with parsley.