Peppers ; cut into 1inch pieces
(1 small jar each of sliced hot cherry peppers, fried peppers, sliced banana peppers, roasted red peppers; all drained)

2lb chicken breast sliced thin. Heat 1/4c olive oil in large frying pan and cook chicken over med-high heat until mostly cooked through. Add peppers and 3 cloves of chopped garlic. Reduce heat and cover until chicken is cooked through (15min). Stir occasionally. Salt and pepper to taste. Sprinkle with very good quality olive oil and serve.

Fresh cranberries

Place two chicken breasts, bone in and skin on, on a baking sheet. Brush skin with olive oil and generously sprinkle with salt and pepper. Roast the breasts in a 350 degree oven for about 40 minutes, until breast is cooked through.

While chicken cooks, sauté three large shallots, finely sliced, in 1/4 cup of olive oil over medium-low heat until soft and brown, about 10 minutes. Add 1 cup whole fresh cranberries. Cook over low heat, stirring frequently, until cranberries soften and pop open, about 10 minutes. Remove from heat.
When chicken is cooked, remove skin and shred meat. Add 1 cup of meat to the cranberries and shallots in the sauté pan, along with 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon each dried thyme and dried tarragon. Stir well.

Return sauté pan to stovetop and cook for about 10 minutes over medium heat. Stir in 2 tablespoons butter until melted through.

Remove from heat and immediately transfer contents of sauté pan into food processor. Pulse several times until ingredients are evenly chopped and well combined. Empty contents of food processor into a bowl. Add 2 heaping teaspoons chopped fresh parsley and mix by hand with a fork until parsley is evenly distributed.

Serve warm or at room temperature on crackers or thin crostini.

LEMON would be my 3rd ingredient

Cut raw chicken into strips
marinated in LEMON juice 30' before stir frying in olive oil with sliced onions.

After removing from heat & before plating sprinkle crushed rosemary sprigs for aroma & ground pepper mixed with anise seeds to taste.

Serve on bed of rice
Tutti ha tavola!

acorn squash

Cinnamon Chicken and Pearl Onion Stuffed Acorn Squash

My mother always baked acorn squash with butter and marshmallows but by the time you scraped out the last of the squash it was dry and bland. I wanted a healthy alternative. The cinnamon gives just the right spice to the chicken and onion and is easily parsed out until the squash is scraped clean. You may want to include a spoon in the place setting.

Ingredients:
2 acorn squash (about 2 lbs. each)
4 T. olive oil, divided
2 boneless, skinless chicken breasts (6 - 8 ounces each), tenderloins removed, breasts trimmed of excess fat
salt and freshly ground black pepper
1 14.4 oz. bag frozen white pearl onions
2 teaspoons ground cinnamon
4 T. cold unsalted butter, cut into four pieces
2 T. fresh minced flat leaf parsley

Instructions:
1. Preheat oven to 350. Cut each acorn squash in half pole to pole. Scrape out seeds and fibers and use 2 tablespoon olive oil to lightly coat exposed flesh of all four halves. Turn squash flesh side down on rimmed roasting pan or baking sheet and bake for 50 minutes, until fork tender.

2. Meanwhile, heat remaining olive oil in 1 very large or 2 12-inch skillets or cast iron pans over medium high heat until just smoking. Pat chicken breasts dry with paper towel, cut into one-inch cubes and sprinkle with salt and pepper. Sauté until lightly browned on all sides, about 5 minutes. Add frozen onions, cinnamon and 1 cup water. Bring to a boil, cover and simmer on medium for 8 minutes. Uncover, and continue to simmer until there is liquid covering only about ¼ inch of the bottom of the pan, 3 or 4 minutes more. Add butter and stir to incorporate, producing a rich brown sauce. (If it gets too thick, add a little more water.)

3. Remove squash from oven and turn over onto individual plates. Mound chicken and onion, including sauce, into squash halves, sprinkle with salt and parsley and serve.

Recipe serves four; or if halved, two.

Lemon (juice/zest)

Middle Eastern Lemon-Garlic Chicken
1 chicken, cut up in parts (or thighs/legs only)
1/3 c. Olive oil
5 cloves garlic, chopped (or more to taste)
juice and zest of one Lemon
1 t. salt
1/4 t. pepper
1 t. Oregano
1/4 t. Allspice

Rinse and dry the chicken parts. In a bowl, mix together olive oil, lemon juice and zest, salt/pepper, and spices. Pour mixture into a large zip lock bag or a large baking pan and marinate chicken in the lemon and garlic mixture for at least 3 hours or overnight. Remove chicken from mixture and discard marinade. Lay chicken out onto a baking sheet and bake at 350 F for 45 minutes to an hour or until chicken juices run clear and chicken is fully cooked. Delicious with vermicelli rice (middle eastern rice) or fattoush (Lebanese bread salad) or other Mediterranean side dishes.

Grapes

Saute onions in butter and olive oil. Add chicken that has been cut into small chunks. Season with salt pepper, paprika and thyme. Once the chicken has been browned add grapes and cover for a few minutes until the grapes are pale and swollen.

You can also do this recipe with mangos and a little curry powder.

1 can of diced tomatoes with garllic, onion and basil.

CHICKEN CACCIATORE

chicken
onions
can of diced tomatoes w spices
Crock pot on low for 6 hours

chick peas

Drain a can of chick peas. Heat olive oil in a non-stick pan. Add chopped garlic and chick peas. Season to taste with madras curry, cumin and low-sodium soy sauce. Cook until dry and fragrant. Remove from pan, add more olive oil and chicken tender filets cut into pieces. Brown chicken and then cover pan and simmer with chick pea mixture until chicken has finished cooking.

Apples

2 Boneless Skinless Organic Chicken Breasts
2 Shallots, minced
1 Apple, peeled, cored, diced
Herbs de Provence Blend
Cinnamon
Paprika
Chicken Stock
1 Tbs Olive Oil

Season chicken breasts with Herbs de Provence Blend, Cinnamon & Paprika.
Heat olive oil in skillet over medium heat. Add shallots & apples, cook until softened just a bit. Add chicken to skillet and brown both sides. Add enough chicken stock to allow shallots & apples to float just a bit. Reduce heat to medium-low and braise chicken for approx fifteen minutes, turning once about half-way through. Chicken stock will slowly evaporate during this process. Once chicken is nearly finished cooking & stock is just about completely evaporated, turn heat to medium-high to allow for the shallots to crisp and the apple caramelize.

This recipe will yield tender, juicy chicken paired with both savory and sweet flavors topped off with the crispy shallots providing some textural depth.

Star Anise

This is a spice that no one uses and it's AMAZING!

Roasted Star Anise Chicken

Cut a whole chicken in parts. Rub with oil and lay in a baking dish. Toss about 20 pieces of star anise on the chicken and salt and pepper. Bake for about 40 minutes or until browned. Dice 2 spring onion into small pieces and sprinkle over the top just before serving. The chicken will be infused with the scent of the anise! It's delish!

PS. I might also drop some soy sauce over the top after it's cooked as well, but then it'd be 4 ingredients! So forget the soy. :)

ginger

1. brown chicken in butter with salt and pepper in a hot wok
2. once chicken is mostly cooked, added sliced green onions and sliced ginger. cook briefly until chicken has reached internal temperature of 165 degrees F.
3. top with soy sauce and serve over rice!

kale

GARLIC AND KALE STUFFED CHICKEN CUTLETS

Ingredients:
2 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
salt and freshly ground black pepper
2 T. olive oil (more for greasing pan)
6 cloves garlic, peeled and smashed and coarsely chopped
2 teaspoons minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon cumin
1 ½ lbs. kale, washed with thick stems removed, torn to medium sized pieces, left wet after rinsing
3 T. butter

Instructions:
1. Adjust oven rack to lower middle position. Preheat oven to 400. Grease the bottom of an 8 inch square glass baking pan with a little olive oil.

2. Place chicken between sheets of plastic wrap and pound to even ¼ inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

3. Heat one tablespoon olive oil in 12 inch skillet over medium heat until shimmering but not smoking. Add garlic and sauté about a minute to soften but not brown, until fragrant. Add the thyme and cumin, remaining tablespoon olive oil and half of greens and sauté until they begin to wilt, about two minutes. Add remaining greens and continue to turn for another minute or two. Add one cup water scraping up any bits on the bottom of the pan, cover and reduce heat to low and simmer for 20 minutes, stirring once halfway through. Season with salt and pepper. Transfer the kale and garlic to a medium bowl and let cool slightly.

4. Lay chicken cutlets on work surface with thickest end toward near edge and place a large spoonful of the stuffing on each cutlet. Spread the kale mixture evenly over each cutlet about as thick as the cutlet itself, staying ¼ inch in from the edges. Reserve remaining kale stuffing. Roll up each cutlet carefully taking care to tuck in stuffing with your fingers as you go, and place in baking pan, seam side down.

5. Melt butter in a small saucepan. Pour melted butter evenly over rolled chicken. Bake for 30 minutes until golden and bubbling. Transfer chicken rolls to plate to cool for 5 minutes. Meanwhile, transfer liquid from pan to same small saucepan and simmer over medium heat to reduce slightly. Reheat remaining stuffing, if necessary, and place on serving platter or on individual plates. Cut the rolls carefully at an angle about one inch thick and arrange on bed of kale. Pour reduced pan drippings over all.

Serves four.

Make ahead Note: Prepare Steps 2 through 4. Wrap each cutlet roll in plastic wrap and refrigerate up to 24 hours. Leave at room temperature while oven preheats and continue with step 5. Internal temperature should read 165 at end of baking.

Blue cheese

Chicken Roulade with Blue Cheese, Curried Onion, and Cracklings

Ingredients:
Two boneless chicken breasts, skin removed and saved.
Crumbled blue cheese
One medium Vidalia onion
Madras curry blend (mine is from Williams Sonoma)
Olive oil

To prepare:
Preheat oven to 425
1. Cover boneless, skinless chicken breasts with Saran wrap and pound flat with a mallet.
2. Brush with oil and season with salt and pepper.
3. Dice medium Vidalia onion. Saute in olive oil until soft. Season with madras curry blend.
4. Spread one or two tablespoons of crumbled blue cheese along the narrow end of each chicken breast (depending on size). Cover with equal amount of curried onion. (Reserve a tablespoon of onion.) Roll up and tie in three places (or use toothpicks, as I did when I realized I was out of string).
5. Brown roulades in olive oil in pan on medium heat, two or three minutes per side (remember to brown edges).
6. Place chicken in roasting pan and set on middle rack in oven for ten minutes.
7. Wipe out pan and add a touch more olive oil. Place reserved chicken skin flat in pan and top with a bacon press. Cook on medium heat until brown and crisp like bacon, turning occasionally, about eight minutes. Drain on paper towel.
8. Remove chicken from oven and let rest five minutes.
9. After chicken rests, cut string or remove toothpicks. Slice each roulade into four pieces, about one to one-and-a-half inches each.
10. Cut crisped skin (cracklings) into squares.
11. Plate by placing a slice or two of crisp chicken skin on each plate. Top with three slices of chicken roulade. Garnish with reserved curried onion.
Enjoy!

Mushrooms!

Preheat oven to 400F. Melt 1 tablespoon butter in an ovenproof frying pan. Place chicken thigh/legs skin side down and brown. Remove from pan. Saute sliced onions and sliced mushrooms in remaining pan juices/oil until vegetables are tender and just starting to brown. Add chicken back to pan (skin up) over the onions and mushrooms and then bake for about 20-25 minutes until chicken is done. Remove chicken from pan and cover with foil. Spoon out excess oil. Cook mushrooms and onions on medium flame until all are caramelized. Add 1/2 cup water and 1 tablespoon butter to scrape up any brown bits in pan. Reduce sauce to taste, Salt/pepper as needed. Serve over chicken.

paprika

Chicken Paprikash
The trick of this recipe is 'no worries.'
One chicken cut up; skin removed or 1 1/2 lbs boneless/skinless chicken breast if no time/too lazy to de-skin bone in pieces
1/3-ish cup paprika
olive oil
3 huge onions

Brown onions in olive oil.
Add chicken and paprika
Let paprika toast but not burn
Add 2" of water and cover.
Let cook on medium heat stirring fairly often bec paprika can burn. Be sure you have enough water throughout cooking; this will make great gravy.
Serve over mashed potatoes, couscous or other super sop up starch.
This recipe is from my mother-in-law; it fed her finicky children and it feeds my kids who hate everything.

figs

3 tbs butter
1 large vidalia onion sliced thin
10 figs cut in half
salt and pepper to taste
1/4 cup water
2 boneless skinless chicken breasts

preheat oven to 375. melt butter in skillet and saute onion for 5 minutes. Add the figs and water. Cover and simmer for 20 minutes stirring occasionally. butter a baking dish, salt and pepper chicken on both sides, place in dish and pour fig/onion mixture over. bake 30 minutes.

Lemons

Toast a tablespoon of cumin seeds in a cast iron frying pan
Place cumin seeds in blender to grind into a powder
To the cumin seeds in the blender Add:
½ cup of olive oil
Whole lemon
12 cloves garlic
Blend into a thick but rough paste

Spatchcock a small fresh chicken
Cover the chicken on both sides with the lemon-garlic paste
Refrigerate for several hours covering the chicken in a layer of plastic wrap

Prepare a charcoal grill using lump, not briquette charcoal. Lump charcoal burns hotter.
Place chicken directly over coals and cover grill.
Cook chicken so that the lemon-garlic paste first steams and infuses the chicken and then blackens to a crisp but not burnt crust. Chicken skin should be crisp.
When close to being done add 2 very thin slices of lemon to top of chicken for decoration and recover BBQ.
Place cooked chicken on platter and serve.

Chile Spiced Mango

Thai Pressure Cooker Mango Chicken.

Sauté the chicken with some saflower oil and thai spices and sake in the pressure cooker to brown it. Add leeks and sautéed them with some garlic and ginger. Cut up the spiced mango and put on top add broth cover and pressure cook on high m for a good 10 minutes, When done remove chicken and cook down the sauce add a little bit of butter to complete.

Cashew

1 pound chicken
2 table spoons of roasted cashews powdered.
8 cloves garlic.
1/2 teaspoon roasted and powdered cumin seeds
1 teaspoon roasted and powdered coriander seeds
1/2 teaspoon turmeric powder
2 green chilies
1/2 cup spinach leaves
1/2 cup mint leaves
1/2 cup fresh coriander leaves
2 table spoons yogurt
salt to taste
grind all the ingredients to paste and apply to chicken. Let it rest for an hour. BBQ the chicken. Brush it with hot butter and cover it.