15 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Instant Pot Chicken Stuffing
thasneen.com
Healthy Chicken Lettuce Wraps with Almond Butter Sauce
paleohacks.com
Coconut chicken with peanut slaw
coop.co.uk
Indian Chicken Quesadilla- Instant Pot Chicken Stuffing
thasneen.com
Instant Pot Peanut Chicken Curry
thegirlonbloor.com
One Pot Butternut Squash Chicken Curry
thegirlonbloor.com
One Pot Butternut Squash Chicken Curry
thegirlonbloor.com
Spiced Chicken and Vegetable Couscous
sunset.com
Tom Ka Thai Soup
happycow.net
Lemongrass Chicken Noodle Bowls
thegirlonbloor.com
One Pan Moroccan Chicken and Couscous
cookingclassy.com
Instant Pot Chicken Curry
evolvingtable.com
Chicken Thukpa (Himalayan Noodle Soup)
chicken.ca
Tandoori-Style Chicken Wraps
mygourmetconnection.com