CHICKEN

BRAISED CHICKEN

(FOR 4)

Ingredients:

• 1 - 3 1/2 lb. chicken
• 3 tbsp. flour
• 6 tbsp. butter
• 1/2 cup dry white wine
• 4 medium-sized ripe tomatoes
• 1 small clove garlic, crushed
• 1/2 tsp. dried rosemary, crushed
• salt and pepper to taste

Wash chicken, dry and out, and truss. Sprinkle with flour. Heat butter in a heavy saucepan, sauté chicken until nicely browned on all sides. Add all other ingredients, cover and cook gently for about 1 hour or until chicken is tender.

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BROILED CHICKEN I

Ingredients:

• 2 broiling chickens, split in half
• juice of 1 large lemon
• 2 tbsp. finely grated onion
• 1 clove garlic, crushed
• 1 1/2 tbsp. fresh dill, chopped
• pinch of cinnamon
• 4 tbsp. olive oil
• salt and pepper

Combine all ingredients, except chicken, coat the chicken halves with the mixture, and let stand for 2 to 4 hours. Place chicken on an oiled grill and broil over charcoal or under a hot broiler for about 12 minutes on each side until golden brown and cooked. Baste with marinade while broiling.

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BROILED CHICKEN II

Ingredients:

• 2 broiling chickens, split in half
• 1 1/2 cups plain yoghurt
• 1 clove garlic, crushed
• 1 tsp. dried mint leaves, crumbled
• salt and pepper
• 1 tsp. paprika

Blend all ingredients except chicken, coat chicken with the marinade, let stand at least two hours. Broil over charcoal or under a hot broiler as above.

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CHICKEN IN DILL SAUCE

Ingredients:

• 1 frying chicken, about 3 1/2 lbs.
• 5 tbsp. butter
• 1 1/2 cups hot chicken broth
• 2 tbsp. grated onion
• 6 scallions, white and green part, sliced
• 1 small clove garlic, minced
• 3 tbsp. fresh dill, chopped
• 2 tbsp. parsley, chopped
• salt and pepper to taste
• 2 eggs, separated
• 2 1/2 tbsp. lemon juice

Cut chicken into serving pieces. Heat 3 tablespoons butter in a scaucepan, brown chicken pieces on all sides. Add chicken broth. Sauté onion, scallions and garlic in remaining butter for about 2 minutes, add dill and parsley, mix and sauté another minute. Add to chicken, season with salt and pepper, bring to a boil, cover and cook gently for about one hour or until chicken is tender.

Beat egg whites until stiff but not dry, blend in yolks and lemon juice. Remove chicken from fire. Blend chicken gravy, a little at a time, with egg and lemon. Put chicken in a serving dish, pour lemon sauce over it and serve.

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CIRCASSIAN CHICKEN

Ingredients:

• 1 - 3 lb. chicken, cut into serving pieces
• 8 cups water
• 2 onions, quartered
• 2 stalks celery
• 1 carrot, peeled
• 3 sprigs parsley
• salt and pepper to taste
• 2 slices stale white bread, crust removed
• 1 cup shelled walnuts
• 2 tbsp. grated onion
• 1 clove garlic, crushed
• 1 tsp. paprika
• 1 tbsp. oil

Place chicken in a saucepan, add water, onion celery, carrot, parsley, salt and pepper. Bring t a boil, skim off scum, cover and cook until chicken is tender. Remove chicken, discard skin, bone and slice meat. Strain chicken broth, return broth to pan and reduce quickly to about 2 cups. Soak bread in 1/2 cup redued broth, squeeze dry and crumble. Put walnuts twice through a meat grinder; combine soaked bread, ground nuts, grated onion and garlic and put through the grinder again. Add, while beating, one cup of concentrated chicken broth, a little at a time, until the mixture has the consistency of mayonnaise. Add more broth if too thick. A simpler way to processor and blend until smooth. Add salt and pepper if needed. Combine chicken meat with half of the sauce, put in serving dish. Pour remaining sauce over the top. Combine oil and paprika, heat in a small skillet until bright red and pour oil over the chicken.

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CHICKEN KAPAMA

Ingredients:

• 1 chicken, about 3 1/2 lbs.
• salt and pepper
• 4 tbsp. butter
• 2 cups canned tomatoes
• 1/2 cup tomato paste
• 3/4 cup chicken broth
• pinch of cinnamon
• 1 tsp. lemon juice
• 1 large onion, minced
• 2 large cloves garlic, minced
• 1 lb. macaroni
• grated cheese

Cut chicken into serving pieces, sprinkle with salt and pepper. Heat 2 tablespoons butter in a heavy saucepan, brown chicken pieces on all sides. Mix tomatoes, tomato paste, broth, cinnamon and lemon juice, add to chicken. Sauté onion and garlic in remaining butter until soft and just starting to take color, add to chicken. Bring to a boil, cover and cook gently for about 1 1/4 hours or until chicken is tender. Cook macaroni, drain, put in serving dish, cover with sauce from the chicken and sprinkle with cheese when serving. Serve the chicken in a separate dish.

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CHICKEN AND OLIVES

Ingredients:

• 1 - 4 lb. roasting chicken
• 2 tbsp. butter
• 3/4 cup chicken broth
• 1 large onion, sliced thin
• pepper to taste
• a few threads of saffron
• pinch of ground ginger
• 1 tsp. paprika
• 1 clove garlic, crushed
• 4 scallions, white and green part, sliced
• 1/2 cup pitted green olives
• 1/2 cup pitted black olives
• salt to taste
• 1 tbsp. lemon juice

Wash chicken and truss. Heat butter in a saucepan, add chicken broth, sliced onion, pepper, saffron, ginger, paprika and garlic; place chicken on top. Cover and cook very gently for about one hour, turning the chicken occasionally. Add scallions, cook another 15 minutes until chicken is done. Add olives, cook 5 minutes more. Season with salt to taste, blend lemon juice into the gravy and serve.

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CHICKEN AND VEGETABLES

Ingredients:

• 1 - 3 lb. chicken, cut in serving pieces
• 6 tbps. butter
• 1 1/2 cups chicken broth
• salt and pepper to taste
• pinch of cinnamon
• 3 firm tomatoe, peeled, seeded and diced
• 2 potatoes, peeled and diced
• 1 celery heart, white part only, sliced
• 2 small zucchini, sliced thick
• 2 small carrots, peeled and sliced
• 8 small white onions, peeled
• 1 tsp. lemon juice
• 1 tsp. sugar
• 2 tbsp. parsley chopped

Heat 4 tablespoons butter in a saucepan, add chicken, sauté and brown on all sides. Add broth, salt, pepper and cinnamo, bring to a boil, reduce heat and simmer for 30 minutes. Heat remaining butter in a skillet, add all vegetables and sauté for 15 minutes. Then add with all other ingredients to chicken, cover and cook gently for another 20 minutes or until chicken is tender. Correc seasoning and serve.

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STUFFED ROAST CHICKEN I

Ingredients:

• 1 - 4 lb. chicken
• 2 tbsp. butter
• 1 small onion,minced
• 1 cup dry breadcrumbs
• 1/4 cup pine nuts
• 1/2 cup ground walnuts
• 2 tbsp. currants
• 2 tbsp. parsley, chopped
• 1 tbsp. fresh dill, chopped (opt.)
• salt and pepper to taste
• 1 large egg
• 1 tbsp. butter, softened

Wash and dry the chicken, inside and out. Heat butter in a skillet, sauté cut up chicken liver until browned, add onion, sauté for 2 minutes. Remove from fire, blend with all other ingredients except 1 tablespoon softened butter. Stuffed chicken, close opening and truss. Rub chicken with softened butter, place in roasting pan, add 1/4 cup water and roast at 350 degree for about 1 1/2 hours, until nicely browned and tender. Baste occasionally with pan juices.

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STUFFED ROAST CHICKEN II

Ingredients:

• 1 - 4 lb. roasting chicken
• 3/4 lb. ground lean lamb
• 2 tbsp. onion, minced
• 3 tbsp. butter
• salt and pepper to taste
• 1/2 cup slivered, blanched almonds
• 1/4 cup pine nuts
• 2 tbsp. currants
• 1 medium tomato, peeled, seeded and chopped
• 1 1/2 cup cooked rice
• 1 tbsp. butter, softened
• 1/4 cup chicken broth (or water)

Wash the chicken, pat dry inside and out. Sauté the ground meat, then cut up chicken liver and heart in 3 tablespoons butter until lightly browned. Season with salt and pepper. Add all other ingredients except 1 tablespoon butter and chicken broth. Stuff chicken, sew up opening and truss. Rub chicken with softened butter, place in a roasting pan, add broth and roast at 350 degree for about 1 1/2 hours or until tender and nicely browned. Baste frequently with pan juices. Add more broth to pan if needed.

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STUFFED ROAST TURKEY

Ingredients:

• 1 - 8 lb. turkey
• 5 tbsp. butter
• 1 large onion, chopped
• 1 1/4 cups long grain rice
• 3 cups chicken broth
• 1 1/2 tbsp. tomato paste
• 2 tbsp. pine nuts
• 2 tbsp. currants
• 1 1/2 tbsp. fresh dill, chopped
• 2 tbsp. parsley, chopped
• 2 tbsp. butter
• turkey liver and heart
• salt and pepper to taste

Heat butter in a saucepan, add onion and sauté until barely browned. Add pine nuts and rice, sauté while stirring for 5 minutes. Add 2 cups chicken broth, tomato paste, currants, salt and pepper, cover tightly and simmer for half an hour until all liquid has been absorbed by rice. Cut turkey liver and heart into small pieces, sauté in 2 tablespoons butter for a few minutes, add to rice stuffing together with dill and parsley. Mix well, stuff bird and cloe opening. Roast turkey in usual way, basting once in a while with remaining broth and pan juices.

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