Chef Feiny's Everything Rub Chicken

2 tablespoons Feiny's Everything Rub

1/2 cup plain Greek yogurt

1 Meyer lemon, juice and zest

2 large garlic cloves, smashed

Sea salt and black pepper

10 boneless chicken thighs

Combine all the ingredients. Season to taste with sea salt and black pepper. Marinade chicken for three hours. Bring chicken to room temperature 20 minutes before cooking.

Preheat outdoor grill to medium high

Arrange chicken in a single layer and brush with extra marinade. Grill for 8 to 10 minutes or until cooked, turning over occasionally during cooking. Serve immediately with fresh herbs and extra olive oil over the top.

Gluten Free Black Bean Chicken Flautas

Yields: 12

12 small gluten free or wheat flour tortillas

1 cup cooked shredded chicken

1 cup cooked black beans

1 large diced shallot

Handful chopped fresh cilantro or parsley

2 crushed garlic cloves

1 small chopped green chili, remove seeds

1 tablespoon cumin powder

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.

Pre heat oven to 400 F.

Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.

Enjoy hot with dipping sauce of your choice.

Lemon Garlic Mustard Chicken Drumsticks

12 drumsticks

1 tablespoon whole grain mustard

1 Meyer lemon, juice and zest

4 garlic cloves, crushed

4 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, lemon juice, lemon zest, olive oil, and garlic. Add chicken and make sure to fully coat. Season with sea salt and black pepper. Set aside for two hours to marinade in the refrigerator or longer. Bring chicken to room temperature (about 20 minutes) before cooking.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 8 minutes on each side, or until chicken is cooked and crispy.

Mini Lime Chili Chicken Chalupas

1 large boneless chicken breast 

1 tablespoon tequila (optional) 

1/4 cup fresh lime juice

 2 tablespoons olive oil

1 tablespoon chili powder 

1 tablespoon fresh crushed garlic 

Sea salt and black pepper to taste 

8 fresh corn tortillas, room temperature 

1 large ripe avocado, sliced 

1 large ripe tomato, diced

Preheat oven to 400 F

Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.

Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.

Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.

Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.

Sweet and Spicy Chicken Kabobs

10 boneless, skinless, chicken thighs, cut into 2 pieces

3 tablespoons salted crunchy peanut butter, room temperature

1/2 cup raw honey

1 tablespoon teriyaki sauce

2 teaspoons cumin

1 teaspoon hot chili powder

1 large lemon, juiced

1 tablespoon grated ginger

1 tablespoon fresh crushed garlic

1 small onion, grated

3 tablespoons sesame oil

Sea salt and black pepper

Combine lemon juice, honey, peanut butter, teriyaki sauce, sesame oil, garlic, cumin, chili powder, onion, and grated ginger in a bowl. Reserve 1/2 the marinade. Toss chicken in the marinade to fully coat. Season with sea salt and black pepper.  Leave to marinade in room temperature for 30 minutes.

Thread chicken onto 10 metal skewers or soaked wooden skewers 

Preheat grill to medium-high heat. Brush with olive oil

Grill chicken for 8 to 10 minutes or until chicken is cooked. Turn chicken over frequently during cooking and baste with the marinade frequently.

Stuffed Figs With Pecan Balsamic Vinaigrette

I accepted a challenge by fellow foodie friend and blogger/nutritionist, Lauren from Nutri-Savvy. In this challenge figs were the main ingredient, supported by other nutritious ingredients.

Ingredients: 

Corn, Balsamic Vinegar, Goat Cheese, Basil, Garlic, Bread, Kale, Pecans, Caramelized Onions, Chicken, and Pine Nuts.

Fig Stuffing:

9 ripe figs (red or green)

1 cup goat cheese

1/2 cup caramelized onions

1/4 fresh corn kernels

2 tablespoons finely chopped fresh basil

1 large crushed garlic cloves

1 small finely chopped dinner roll

1 finely chopped large kale leaf

1/4 cup pine nuts

1/4 cup finely chopped cooked white chicken meat

Clean figs with a damp cloth and cut in half. Remove a small piece from the bottom of each fig half to keep it flat. Season with salt and black pepper. Lightly drizzle extra virgin olive oil over the top of the figs. Arrange figs on a small baking sheet. Set aside.

Preheat broiler to high.

Drizzle extra virgin olive oil (about 2 tablespoons) in a large deep sided frying pan on medium high heat. Add onions, kale, garlic, and saute until cooked. Add the rest of the ingredients to the pan, continue sauteing a further 3 minutes. Season with sea salt and black pepper. Add a teaspoon of the mixture to the top of each fig half. Drizzle extra virgin olive oil on top. Broil on high for about 3 minutes or until crisp on top.

Drizzle sauce over the top to serve, making sure to leave some extra on the side.

Pecan Balsamic Sauce:

1/2 cup balsamic vinegar

1/4 cup pecans

Blend until smooth. Season with sea salt and black pepper.

Gluten Free Chicken Mushroom Pasta

2 cups cooked pasta
1 cup cooked chicken, chopped
1 cup cherry tomatoes
1 cup cremini mushrooms, chopped
1 small white onion, chopped
1/4 cup sliced almonds
Handful fresh basil, shredded
2 garlic cloves, crushed
Extra virgin olive oil
Sea salt and black pepper

Add three tablespoons of olive oil to a pan on high heat. When hot, add onions and garlic. Saute until soft (about 3 minutes). Add mushrooms and tomatoes, saute a further 3 minutes. Add the rest of the ingredients. Season to your taste with salt and black pepper. Toss to combine.

Serve hot with extra olive oil drizzle over the top. Garnish with fresh herbs.

Baked Pesto Chicken

4 chicken breasts, cut into thick strips

3 cups cooked chickpeas

1 cup fresh basil pesto

1 tablespoon whole grain mustard

3 garlic cloves, crushed

1 lemon, juice

3 tablespoons fresh parsley, chopped

3 tablespoons extra virgin olive oil (plus extra)

Sea salt and black pepper

Preheat oven to 500 F.

In a large mixing bowl, combine pesto, fresh parsley, olive oil, garlic, lemon juice, and mustard. Stir to combine. Add chicken and chickpeas and make sure to fully coat. Season with sea salt and black pepper.

Arrange chicken and chickpeas in a single layer on a prepared baking sheet. Drizzle extra olive oil on top. Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and chickpeas crispy.

Chicken Corn Soup

8 cups water

1 whole chicken

4 carrots, chopped into large chunks

1 large onion, chopped

4 celery sticks with leaves, chopped into large chunks

4 cups sweet corn

Handful fresh dill, chopped

3 garlic cloves, crushed

2 large lemon, juiced

2 tablespoons chicken bouillon

Sea salt and black pepper

In a large soup pot on medium high, add all the ingredients. Leave one cup of corn aside and some fresh dill for garnish. Season with sea salt and black pepper, cover, and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove all chicken and some carrots from the pot. Blend broth. When cool enough to handle, remove all the meat from the chicken (discard skin). Add chicken, carrots, and corn to the broth. Bring to a boil. Turn off heat. Garnish with fresh dill. Serve hot.

Lemon Chicken Soup

8 cups vegetable broth

1 whole chicken

3 carrots, chopped into large chunks

3 red potatoes, chopped into large chunks

1 large onion, chopped

2 celery sticks, chopped into large chunks

3 large tomatoes, chopped

3 garlic cloves, crushed

2 large lemon, juiced

sea salt and black pepper

1 avocado (for garnish)

1 cup freshly shredded Mexican cheese of your choice (for garnish)

In a large soup pot on medium high, add all the ingredients (except for garnish ingredients). Season with sea salt and black pepper, cover and bring to a boil. Reduce heat to low and simmer for three hours. Turn off heat, remove chicken from pot. When cool enough to handle remove all the meat from the chicken (no skin) and add to the soup. Bring to a boil and serve hot with slices of avocado on top and sprinkle with Mexican cheese.

Paprika Mustard Chicken

4 chicken breasts, cut into thick strips 

2 tablespoons good quality paprika 

1 tablespoon whole grain mustard 

3 garlic cloves, crushed

1 tablespoon fresh parsley, chopped 

3 tablespoons sesame seeds 

3 tablespoons extra virgin olive oil (plus extra) 

Sea salt and black pepper

Preheat oven to 450 F.

In a large mixing bowl, combine mustard, paprika, olive oil, parsley, sesame seeds, and garlic. Stir to combine. Add chicken and make sure to fully coat. Season with sea salt and black pepper.

Arrange chicken in a single layer on a prepared baking sheet. Drizzle extra olive oil on top of the chicken. Bake for 5 minutes, turn over and bake a further five minutes or until chicken is cooked and crispy.

Parmesan Fried Chicken with Pesto Bechamel

1 whole chicken 

1 cup plain greek yogurt 

1 cup parmesan cheese 

1 cup unbleached all purpose white flour 

3 cups coconut oil 

Salt and black pepper

Clean and cut chicken into 8 pieces. Marinade in yogurt, season with salt and pepper (to liking), cover and refrigerate overnight. Take chicken out 10 to 15 minutes before cooking.

Combine flour and parmesan cheese. Dredge chicken fully in the flour mixture and shake of access. Sprinkle with more salt and pepper (to liking) and set aside.

Using a cast iron skillet or similar (enough to hold 8 pieces), melt coconut oil on low heat. When it melts, bring temperature of the oil to approximately 325 degrees. Maintain this temperature and not allow it to go over (make sure not to let it boil).

Place chicken skin side down into the pan. Cook chicken until golden brown on each side (about 10 minutes). Drain chicken on a wire rack over a sheet pan for about 10 minutes before serving hot with the bechamel and vegetables of choice.

Pesto Bechamel:

2 1/2 cups milk 

3 tablespoons butter 

2 tablespoons unbleached white flour 

1/2 teaspoon nutmeg 

2 tablespoons Pesto 

1/4 cup freshly grated parmesan cheese 

Sea salt and black pepper

In a medium pan, heat the butter over medium to high until it melts. Add flour and whisk until smooth. Keep over medium heat until it turns slightly darker in color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes, whisking constantly. Mix in pesto, parmesan, and nutmeg. Season with salt and black pepper to taste. Drizzle desired amount over the chicken or serve along side for dipping.

Baking Option:

Preheat oven to 400 F.

Arrange chicken in a single layer in a prepared baking sheet. Bake for 30 to 40 minutes or until golden, crispy, and cooked through (turn chicken over halfway during cooking).

Remove from oven and enjoy hot with vegetables of your choice.

Baked Lemon Yogurt Chicken

1 chicken
1 cup plain Greek yogurt
2 tablespoons fresh chopped rosemary
4 garlic cloves, crushed
2 large lemon, juiced
1 tablespoon French mustard
1 tablespoon smoked paprika
Sea salt and black pepper

Cut chicken into 8 large pieces. Combine yogurt, garlic, rosemary, paprika, lemon juice, and mustard. Season to your preference with sea salt and black pepper. Add chicken, making sure to coat all the pieces well. Cover and let chicken rest in room temperature for 30 minutes.

Preheat oven to 400 F

Arrange chicken in a single layer in a large roasting pan and drizzle extra virgin olive oil over the top. Bake for 20 to 30 minutes basting frequently with the pan drippings (Remember that chicken is cooked when it reaches an internal temperature of 160 F). Turn chicken over a couple of times during cooking. Remove from the oven. Keep warm until it's time to serve.

Panko-Crusted Chicken Bites with Fruit Chutney

6 boneless, skinless chicken thighs

1 cup parmesan cheese

1 egg

2 small garlic cloves, minced

1/2 white onion, finely chopped

1/3 cup Italian parsley, chopped

1 teaspoon fresh rosemary, finely chopped

Salt and black pepper

2 1/2 cups panko breadcrumbs

Cut chicken into small chunks and grind/mince in a food processor. Remove from the food processor.

In a large medium mixing bowl, combine all the ingredients with half a cup panko breadcrumbs and half of the freshly grated parmesan cheese. Use a teaspoon to form large nuggets (refer to picture). Repeat until all the ground chicken is used up.

In a separate mixing bowl, combine panko breadcrumbs and the remaining freshly grated parmesan cheese. Season well with salt and black pepper and coat chicken with a thick coating.

Frying:

Heat a deep sided frying pan with enough vegetable oil to cover the bottom of the pan on medium to high heat until oil is ready for frying. Add 6 pieces at a time so as not to overcrowd the pan. Fry for 3-4 minutes on the first side or until it's a deep golden color. Flip over for another 3-4 minutes or until it's cooked through. Remove from the oil and drain on paper towels. Season with salt and black pepper. Repeat until all the chicken is cooked.

Bake:

Pre heat oven to 400 F

In a large greased baking sheet, arrange nuggets in a single layer and bake for 20 minutes or until cooked and crispy.

Serve hot with fruit chutney or any dipping sauce of choice.

Roasted Chicken with Lemon-Fig Glaze

1 5-pound chicken

2 lemons, cut in half

2 tablespoons lemon thyme

2 tablespoons parsley

2 large clove garlic, minced

1 large yellow onion, peeled and diced into large chunks

3 tablespoons extra virgin olive oil

2 tablespoons fig-lemon preserve

salt and black pepper

Preheat oven to 450 F. Sprinkle the chicken with salt and black pepper generously and drizzle with olive oil and lemon juice making sure to coat the whole bird. Rub the chicken with minced garlic. Fill the cavity with lemon thyme, parsley, lemon and onion. Place chicken on a roasting pan. Roast for 1 1/2 hours or until the thigh juices run clear. Baste with the fig-lemon preserve twice during the last half hour. The skin should be crispy. Transfer to a serving platter, cover loosely with foil, and let rest for 15 minutes before serving.

   

Chicken Sliders with Balsamic Pear Marmalade

Sliders:

12 dinner rolls (sourdough or brioche)

4 chicken breasts, minced/ground

1/2 cup parmesan cheese, grated

1/2 cup full cream ricotta cheese

1/2 small red onion, finely chopped

1 small garlic clove, minced/ground

1/2 cup panko crumbs

2 tablespoons dill, finely chopped

Salt and black pepper

Preheat oven 450 F

Combine all the ingredients and season with salt and black pepper. Scoop into a greased 12 cup muffin pan. Bake for 20 minutes or until browned and cooked through. Set aside.

Balsamic Pear Marmalade:

1 large pear, thinly sliced (remove skin and core)

1/2 cup balsamic vinegar

2 tablespoons raw sugar

Juice of 1/2 an orange

On medium-high heat, bring all the ingredients to a rolling boil for 3 minutes and reduce heat to a low simmer for a further 30 minutes or until marmalade is thick and the pear is soft.

Assemble sliders with greens of choice and thick sliced tomatoes. Serve warm.

   

Chicken and Spinach Crepes with Tamarind Chutney

Crepes:

1 cup unbleached whole wheat flour

1 cup full cream milk

1 cup water

2 eggs

1/4 teaspoon salt

2 tablespoons butter, melted

In a blender, combine all the ingredients and pulse for 10 minutes. Refrigerate for 1 hour.

Heat a lightly buttered frying pan over medium-high heat. Pour batter (1/4 cup) into pan, swirl to coat evenly. Cook 40 seconds, flip and cook for another 10 seconds. Continue until all batter is gone.

Filling:

2 cups cooked, shredded chicken

1/2 cup milk

2 cups baby spinach (packed)

3 tablespoons cream cheese

1/4 cup fontina cheese

1 tablespoon extra virgin olive oil

1/2 small onion, finely chopped

1 small garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and spinach until soft. Stir in the shredded chicken and cream cheese. Add milk (filling should be smooth and creamy not runny). Stir in cheese until melted. Season with salt and black pepper.

Lay crepe flat, leaving about 2 inches uncovered on each side. In a row across the center, place chicken mixture. Shape into a rectangle (refer to photo) and fold uncovered sides inward, then lightly roll the crepe.

Repeat with the remaining ingredients.

Serve with Tamarind Chutney (Indian Store). If you can't find tamarind chutney, any tangy and spicy fruit chutney will do.

   

Panko Crusted Chicken with Peanut Sauce

 
Chicken:
4 boneless skinless chicken breasts (cut into thick strips)

1 1/2 cups plain panko bread crumbs

1/4 cup unsweetened shredded coconut

1 teaspoon sweet chili sauce 

1  small garlic clove (finely chopped)

1 teaspoon fresh ginger (grated)

3 tablespoons sesame oil

1 teaspoon sea salt

1 teaspoon black pepper

Peanut sauce:

1/2 can full cream coconut milk

1/2 cup crunchy peanut butter 

1 tablespoon teriyaki sauce 

1 tablespoon sweet chili sauce

1 tablespoon honey

salt and black pepper to taste

In a bowl, mix coconut milk, peanut butter, teriyaki sauce, sweet chili sauce, teriyaki sauce, garlic and honey. Add salt and black pepper to taste. Set aside.

Preheat oven to 400 degrees.

Combine sesame oil, sweet chili sauce, garlic, ginger, salt and black pepper in a bowl. Add chicken strips and let sit for at least 15 minutes.

In a medium size bowl, combine panko bread crumbs and shredded coconut. Bread chicken. Place on a lightly greased baking sheet. Sprinkle extra crumbs on top of chicken. Drizzle extra sesame oil on top. Bake chicken for 15-20 minutes, or until cooked through and crispy.

Serve hot with peanut dipping sauce.