Traditional recipes

Chicken with chips

Chicken with chips

Wash and cut the meat into pieces.

Prepare marinade.

Mix the soy sauce with ketchup and salt and pepper.

Put the marinated chicken in the prepared sauce. Mix well and leave in the fridge for 30 minutes.

Crush the chips finely.

Roll the chicken pieces into chps and place them in an ovenproof dish.

Bake at 180 ° C for 40 minutes.

Cover with aluminum foil after 15-20 minutes.

Serve the chicken with a salad: green, tomato or cabbage ...

Nutritional information

  • Kcals 701
  • Fatty 23.9 g
  • saturate 11.4 g
  • Carbohydrates 90.5 g
  • Sugars 24.3 g
  • Fiber 3 g
  • Protein 29.5 g
  • Salt 4.4 g

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Cauliflower charred chicken with seasoned yogurt

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Easter steak salad

Also, if you had roast chicken at the Easter table and you have a part of it left, you can use it for salads. All you have to do is, as in the case of lamb steak, drain the meat of oil and sauce (you can do this with kitchen towels), cut it into strips, or cubes and integrate it into salads.

neither the remaining semi-preparations from Easter do not throw. Gather them all, cut them into cubes, sprinkle salt and pepper on it and put them over the pizza dough, add tomato sauce and put everything in the oven. A delicious homemade pizza will come out!

1. Choose a non-stick pan. Then melt the butter over low heat and brown the livers.

2. Then, separately, cut the bacon, mushrooms and onions.

3. After the livers take on color, add the bacon over them and mix.

4. Then add the onion and mushrooms. They also sprinkle salt and pepper to taste, according to

5. Mix everything and cover the tigaya for five minutes.

6. After that, pour the wine, mix and if you feel the need, you can add salt and pepper.

15 recipes for farmed chicken and children can easily agree

You don't like to use chicken fillets in recipes ? They are the perfect size for quick cooking and make great dishes or sandwich fillings.

Chicken fillets, also called chicken offers , are technically a piece of breast meat, but easy to remove and sold separately. You can find them sold with fresh meat or frozen individually. I like to always keep a few handy in the freezer for quick meals. They are also useful for light protein toppings in salads - and to feed hungry children after school.

Check out this list of chicken fillet recipes, including pretzels, buffalo chicken wraps, fried chicken and more! Just click Launch Gallery below to see them all and make sure set this summary to find him again later.

Andi is the author of The Tired Chef, an easy-to-use recipe blog focused on quick dinner recipes and other simple dishes for busy chefs.

Launch the Gallery

Put on beer

A meat recipe with a delicious sauce.

  • Elena Calderon
  • Recipe type: meat
  • Gates: 4
  • Cooking time: 36M
  • Total time: 36M


  • 120 g onions
  • 2 cloves of garlic
  • 120 g red pepper
  • 100 g of crushed natural tomatoes
  • 50 g of olive oil
  • 1 kilogram of chicken in small pieces
  • 250 g beer (1 bottle)
  • salt and pepper


In the glass, add the onion divided into four pieces, the garlic cloves, the pepper divided into pieces of about 2 cm., The tomato and the oil. We cut in time 5 seconds, speed 5. If you like the cut more, we program another 3 seconds, at speed 5.

We harden over time 7 minutes, temperature 100º and speed 1 1/2.

After this time, place the butterflies on the blades and add the chopped chicken. programmer 3 minutes, temperature 100º and spoon speed (Check, through the nozzle, if the butterfly is well positioned and does not come off).

Add beer, salt and pepper. programmer 25 minutes, temperature 100º and spoon speed. When it boils, take out the cup and place the basket on all four legs, so that it evaporates and does not splash.

We check if the chicken is made by pinching it with a knife. If it is still not fragile, we program a few more minutes, at the same temperature and speed.

Try… Boyar rolls with chicken breast

Special recipe, with fine and tasty filling - To prepare them, you need the following ingredients:

Necessary ingredients

  • 1 chicken breast
  • 2 carrots
  • 150 g of cheese
  • 5-6 cloves of garlic
  • mayonnaise
  • parsley
  • salt, pepper, oil

Method of preparation:

1. For starters, cut the chicken breast into thin slices. We fry them, then season them with salt and pepper.

2. For the filling, grate the cheese and carrot. Mix them, then add the finely chopped parsley and crushed garlic.

3. Season with salt and pepper. Add mayonnaise and mix well.

4. We place a spoonful of filling on each piece of meat. We form the rolls and catch them with toothpicks.

5. Place the rolls in a hot pan with oil. Fry them for a few minutes, on all sides, until they brown a little. Then we place them in a deep tray.

Add enough water to cover half the level and bake at 160 degrees for 30 minutes.

Moroccan style chicken

North African cuisine is fascinating with its spices and interesting combinations of meat with dried fruit. My favorite dishes are the ones cooked slowly because the flavors seem to penetrate their rhythm, without anyone rushing them, and the result is amazing. You see I'm right if you try the recipe.

Marinade ingredients:
  • 1 teaspoon and a half of Ras el hanout
  • 1 teaspoon of cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon grated ginger
  • half a teaspoon of pepper
  • 2 tablespoons olive oil
Crispy layer ingredient:
  • 4-5 pieces of chicken legs
  • 1 onion
  • 4 cloves of garlic
  • a lemon cut into thin slices
  • 50 g of green olives
  • 35 g of raisins
  • 50 g of dried apricots
  • 50 g of tomato sauce
  • 350 ml of soup or water
  • almond slices
  • parsley for decoration
Method of preparation:

For a special flavor, I mixed the marinade spices with olive oil and greased the chicken legs with this mixture. I put them in the fridge for at least 2 hours, during which time the spices penetrated the meat. Then I fried the chicken legs for 5 minutes on each side and took them out on a plate.

In the remaining oil I fried the finely chopped onion, and when it became transparent I added the garlic. After 1 minute I added the lemon slices, olives, raisins and dried apricots. I mixed the ingredients well and added the soup or water, the tomato sauce and strained the thighs between the ingredients.

I had a tajine (a traditional Moroccan dish) at my disposal and I put all the ingredients there, and then I put it in the oven for 30-45 minutes, at 180 ° C. If you do not have a tagine, they can be baked in a covered bowl. At the end I sprinkled slices of almonds on top and parsley. The recipe is served with couscous. Good appetite!

Chicken roll

For the holidays, I propose a light appetizer that balances the caloric dishes on the Christmas table.

This chicken roll is suitable for both appetizers and sandwiches or even served as a main course, along with a vegetable puree. I like it, because it is very versatile, you can put in it any vegetables you like (carrots, peas, olives, mushrooms, etc.) and various spices.

If sometimes you have a craving for sausages or you want to replace them with something healthy and homemade, then I invite you to make this roll. It tastes like sausage, but it is healthy and does not contain preservatives. I'm not even saying it's easy to make, it takes longer to cook.

We need: 650 g chicken breast, 1 capsicum, 100 g green / black olives, 1 clove of garlic, salt, pepper, 100 g bacon, dried thyme.

Put the chicken breast in the food processor, 2/3 of it and chop it well, and chop some of it into cubes.

In a bowl put the chicken breast (both the pasta made in the robot and the minced one with a knife), the diced capsicum pepper, the finely chopped garlic, the spices and the pitted olives. Mix well.

We moisten a baking paper well with water, squeeze it and put it on the work table. We put the composition for the roll, placed in a rectangle in the center, we place the bacon strips, then we tighten the roll with the help of the paper so that the bacon remains in the middle.

Now is the time to wrap the roll well in baking paper, then moisten another piece of paper and wrap the roll in this paper, so that water does not enter during cooking.

We tie the ends with food thread.

In a large pot put a few peppercorns, 1 bay leaf, allspice berries, 1 onion cut into four, a carrot and 3-4 liters of water. When it starts to boil, put the roll and boil it on low heat for 1 hour and 20 minutes, then take out the roll, tear the baking paper and let it cool completely before cutting it.

If we do not consume it immediately, after it has cooled, we wrap it well in food foil or vacuum it.

Chicken stew with cream and onion & # 8211 the best way to cook chicken!

Although chicken cream sauce is a very popular dish that has been prepared for a long time, few know about the origin of this recipe. The recipe below is part of the traditional cuisine of the Kabardino-Balkara Autonomous Republic, located in the North Caucasus, Russian Federation. It is a hot dish that is quite simple to prepare and combines perfectly with any garnish. Chicken prepared in this way is only good for a family dinner.


-30 ml of sunflower oil


1. Salt the chicken and arrange it in a hot pan with oil. Stir-fry for 30 minutes, until almost done.

2. Prepare the sauce: clean and chop the onion. Fry it in a pan with hot oil. Add the chopped garlic and stir. Fry until the onion is browned.

3. Using a blender, make a puree from the fried onion.

4. Mix the onion puree with the cream, salt, curry and paprika.

5. Wash and chop the greens. Add it to the sauce obtained.

6. Pour the sauce into a saucepan. Add water (or soup) and mix well. If necessary, add more salt.

7. Arrange the stewed meat in the sauce pan. Put the pan on the fire and cook (on low heat) for 10-15 minutes.

Video: Marokkansk gryte,kylling med grønsaker og poteter (September 2021).