I will add Fenugreek as the third ingredient.

1 pound chicken pieces
8 cloves of garlic
1/2 a cup of fenugreek (fresh leaves)

Spices
1/2 teaspoon cumin seeds (pan roasted & powered)
1 teaspoon coriander seeds (pan roasted & powdered)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 green chilies

salt to taste

Mix all the spices, salt, garlic and fenugreek leaves to paste. Use this paste as marinade for chicken. let it rest for 1/2 hour. Using olive oil, fry in a shallow pan.

Kimchi

CHICKEN-KIMCHI STIR FRY
1 boneless skinless chicken breast
1 medium onion
1/2 cup kimchi, divided
1 tablespoon oil
1 tablespoon oyster sauce
1 tablespoon soy sauce

Prepare ingredients:
Cut chicken breast very thinly.
Peel and cut the onion in half lengthwise and then cut each half into 1/4 inch think wedges.
Squeeze kimchi dry reserving the liquid. Divide kimchi in half. Reserve a quarter cup to be served as banchan (side dish). Chop the other quarter cup. If possible select tender, greener, "leafier" parts of kimchi to be used as a side dish and whiter, tougher parts to be chopped and stir-fried.
In a small bowl combine reserved kimchi liquid with soy and oyster sauces.

Prepare the dish:
Using high heat, heat oil in a wok or a large heavy-bottomed skillet. Add onions and stir fry for 1 minute.
Add chopped kimchi and stir fry for 1 minute longer.
Add chicken and stir fry for 5-7 minutes until chicken is done which will depend on the thinness of the chicken pieces and the size of the skillet or wok.
Add the sauce (kimchi liquid mixed with soy and oyster sauce) and stir fry for one minute.
Serve with the reserved kimchi as a side.

Apples

Grilled Chicken, Leek, & Apple Patties,with fresh Apple Sauce

Patties

1 1b Ground Chicken
3 med leeks finely diced - cleaned w/ tops removed
1 peeled and cored Macoun Apple
2 Tbls Olive Oil
3/8 tsp Five Spice Powder
Salt to taste
Pepper to taste

Apple Sauce

1 Macoun Apple cored and finely diced
1/4 tsp cinnamon
1/2 tsp sugar ( optional )
2 TBL water

Saute leeks and 1 diced apple in olive oil until softened,cool to room temperature. Add apple and leek mixture to ground chicken,season with Five Spice and Salt & Pepper. Mix ingredients. Mixture will be slightly sticky. Wet hands form into 4 patties. Season with salt & pepper. Grill on grill pan.

For applesauce
Place diced apples in small saute pan saute with
water and spices until slightly browned and mushy.

Serve applesauce with grilled chicken patties and leek garnish 



Organic Pastry Flour

CHICKEN POCKETS
( I use organic ingredients. chicken is pasture- raised, grass and insect fed)
2 tablespoons Avocado Oil
1/2 cup diced onions
1 lb. ground chicken
Kosher Salt to taste
Ground Black Pepper to taste
1 tsp fresh Rosemary chopped
Pastry Pockets:
2 cups Pastry Flour
5 tablespoons Butter
1/4 cup iced water
1/2 tsp salt

Place avocado oil & diced onions in large stainless steel pan and cook on medium heat until onions start to turn golden. Add ground chicken, salt, pepper and rosemary and cook until done, approximately 15mins. Drain any fat and let sit

While,chicken is cooking, fill a large bowl with two cups pastry flour, butter and salt. ( a Kitchen Aid with the paddle utensil will work well) Mix/blend on slow- medium, until all ingredients look crumbly, like course oatmeal. Slowly add the ice water until a ball is formed. Place ball of dough on floured counter and let sit x10 mins, covered with the bowl. Split dough in half and roll out two flat crusts. Roll each crust approximately 1/4 inch thick. Use a small bowl to cut out four circles with each crust. Dampen the edges of each circled crust with water, Fill each circle with enough chicken mixture to be able to fold over and form half circles. Make certain the edges are securely pinched so the filling doesn't come out.Places the eight filled "pockets" on a baking sheet, pre greased with olive oil. Bake x 8 mins in preheated 350 degree oven. Cut a small x on the top of each pocket and continue to bake another 12-15 mins, or until golden brown. Let cool and enjoy.

Whole sage leaves

1/4 cup olive oil
1/3 cup vegetable oil
2 bunches sage, leaves removed from stems, about 40
Kosher salt, to taste
4 chicken breast halves
Adobo seasoning
2 to 3 large leeks, diced, rinsed and drained
1/3 cup water

Preheat oven to 200 degrees
In a large saute pan, over high heat, add the oils. When hot, add the sage leaves and cook, stirring constantly about 1 minutes or until crispy. Remove leaves with a slotted spoon or tongs to an ovenproof, paper towel lined plate to drain. Keep warm in oven while cooking chicken.
Season the chicken with the Adobo on both sides. Add to the sage oil and cook 4 to 5 minutes on each side or until no longer pink. Transfer to a plate and keep warm in oven.
Add leeks and water to the pan and cook stirring occasionally until all the water has evaporated and the leeks start to brown, about 10 minutes. Remove from heat Season with salt and pepper, to taste.
To serve; place a small amount of braised leeks on the bottom of each of four dinner plates. Top with the sauteed chicken and finish with the fried sage leaves.

NOTE: You can also make this dish with boneless, skinless chicken thighs

fennel bulb

roasted spatchcocked chicken on a bed of sliced onion and fennel. slice onions and fennel lengthwise from top to root and spread on top of parchment lined baking tray, toss them with a little olive oil salt and pepper and include a fresh bay leaf or two if you have then. then place the chicken on top of the vegetables breast side up and rub with a little olive oil and season the bird with salt and pepper. place in oven for approximately 50 minutes or until the internal temperature reaches 165 f.

Lemon pepper chicken place garlic in microwave30 secs soften easy to peel freshly ground pepper lemon juice fresh. tarragon flakes olive oil half cup chicken thighs skin on combine olive oil juice of one lemon teaspoon of tarragon1\4 clove of garlic pepper to taste in blender pour into heated pan place 4 thighs skin downshould be able to hear the sizzle 5 min turn over cover simmer

Hard Boiled Egg

It isn't exotic or fancy, but this old Jewish recipe pleases all of my 20 something cosmopolitan friends and old Jewish relatives alike: chopped liver! The only ingredients are chicken liver, onions, hard boiled egg, and salt to taste.

Hard boil and egg

Saute Half an onion (in oil or perhaps schmaltz if you are trying to cut down on ingredients).

Remove sauteed onion and cook chicken liver in the same pan.

Throw all three ingredients in food processor until blended.

Add salt to taste.

So easy, cheap, and delicious! Its the poor girl's pate!

Apples!

Skillet Roasted Chicken with Onions and Apples!
Preheat oven to 350 degrees. You will need 1 chicken. A handful of herbs like sage, parsley, marjoram. Two tablespoons of butter, three large onions (cut in quarters), 6 small or 4 bigger apples (peeled, cored and cut in half. Stuff the chicken with an onion and an apple. Place butter on top of the chicken and scissor cut herbs. Place chicken in a cast iron skillet and arrange onions and apples around it. Season liberally with sea salt. Cook for 1 hour and 45 minutes or two hours at 350 degrees. One hour in, baste the apples and onions with juices.
Here is a picture!!! http://instagram.com/p/f_E3p4Htrv/

White wine

Quickly brown chicken breast cutlets (pounded thin) in butter or olive oil with some thinly sliced garlic. Deglaze with white wine, toss in some chopped sage and put in a hot oven until done.