spiced chicken

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts &amp; pita bread!

Lebanese Chicken Fatteh

15 oz can chickpeas (rinsed/drained)

Arabic pita bread

Tbsp extra virgin olive oil (divided)

pine nuts

lb boneless/skinless chicken breast

garlic powder

coriander

thyme

paprika

Salt

White pepper

parsley

olive oil

garlic

salt

oz low-fat plain yogurt

In a large bowl, add the rinsed/drained chickpeas.

Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.

In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the bowl of chickpeas and toasted pita.

In the same pan, heat the remaining 1 Tbsp olive oil; add the chicken breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to taste. Cook until the juices run clear.

Then shred the chicken and add to the bowl containing the other items. (You can also boil the chicken and shred it, but I prefer it sauteed).

Add the fresh chopped parsley to the bowl with the other ingredients.

In a small sauce pan, heat the olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors using a wooden spoon.

Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil.

Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.

Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.

https://www.youtube.com/watch?v=bZDOenyWDV8

Watch this video to learn How to Make an authentic Lebanese Chicken Fatteh recipe
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This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

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Chicken picadillo is a lighter twist on a classic Latin American dish that’s easy to make in one pan in just 20 minutes. The spiced, flavorful ground chicken mixture is great served over rice or to use in tortillas, tacos, fajitas or nachos.

20-Minute Chicken Picadillo

small onion, chopped (about 1 cup)

garlic,

chicken

cumin

cinnamon

salsa

golden raisins (optional)

cilantro

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add the onion and saute for 4-5 minutes, until slightly tender. Add the garlic and saute for another 30 seconds.

Add the ground chicken, cumin, salt and cinnamon...

Add the ground chicken, cumin, salt and cinnamon and mix well. Cook for 5-7 minutes, stirring regularly, until the chicken is cooked through.

Stir in the salsa and also the raisins,...

Stir in the salsa and also the raisins, if using. Mix well and simmer on medium low for 2-3 minutes, until heated through.

Serve hot with chopped fresh cilantro.

https://mediavine-res.cloudinary.com/video/upload/oxhkgvxcco5ptighy1hs.mp4

Chicken Picadillo

Add some Portuguese spice to your family roast chicken.

Portuguese-style roast chicken pieces

(about 2kg) chicken,

red chilli, seeded, finely chopped

garlic cloves, crushed

40.00 ml coarsely chopped fresh oregano

thyme leaves

lemon juice

brown sugar

red onions,

kipfler potatoes, washed, halved lengthways

Lemon

Mixed salad leaves,

Embark on a flavorful journey with our Chicken Pakora recipe. These crispy and spiced fritters feature tender chicken pieces coated in a flavorful chickpea flour batter, creating a delightful snack or appetizer. A beloved Indian street food, Chicken Pakora offers a harmonious blend of textures and aromatic spices, making it the perfect choice for your next snack-time adventure.

Chicken Pakora

tsp smoked paprika

tsp mild ground chilli

turmeric powder

tsp garam masala powder

tsp coriander

tsp ground fenugreek

tsp ground ginger

tsp garlic salt

chickpea flour

tbsp cornflour

Vegetable oil

Chilli oil (optional)

natural yoghurt

tomato sauce

tsp mint sauce (or mint jelly)

tsp cumin

In a large mixing bowl, toss the chicken...

In a large mixing bowl, toss the chicken through the spices, garlic and lemon juice until well coated. Set aside to marinate for one hour.

Add the chickpea flour, cornflour and egg whites...

Add the chickpea flour, cornflour and egg whites to the chicken and mix through until the chicken is thoroughly coated with the mixture.

Heat about 1 1/2 inches of oil in...

Heat about 1 1/2 inches of oil in a pot over medium-high heat. Add a small amount of chilli oil (optional) to the pot.

Once hot, deep fry 2 to 3 pieces...

Once hot, deep fry 2 to 3 pieces of chicken at a time for 8-10 minutes or until deep golden-red in colour, and cooked through.

Garnish with freshly sliced onion and serve with...

Garnish with freshly sliced onion and serve with Glasgow Pakora Sauce (below).

Mix together all ingredients until well combined.

https://www.youtube.com/watch?v=7xWaJFcEhXc

Welcome to our kitchen, where we're about to add a touch of spice and a burst of flavor to your day with our Chicken Pakora Recipe! 🍗🌶️🔥

Join us as we create these delectable, bite-sized chicken fritters that are crispy on the outside, tender on the inside, and bursting with aromatic Indian spices. It's a recipe that's not only incredibly flavorful but also a popular snack that will have you craving more! 😋🍗🌶️🔥

Whether you're hosting a gathering, looking for a spicy appetizer, or simply want to enjoy the bold flavors of Indian cuisine, these Chicken Pakoras are the perfect choice. The combination of marinated chicken, a fragrant spice blend, and a light, crispy batter creates a symphony of tastes and textures that's both addictive and perfect for dipping.

Stay tuned for some pro tips on marinating your chicken for maximum flavor, achieving that perfect crispy texture, and serving your pakoras with mint chutney or a tangy tamarind sauce for an extra burst of taste.

So, get ready to savor the spicy and crunchy flavors of Chicken Pakoras. Don't forget to like, share, and subscribe for more delicious recipes that will spice up your kitchen and your life! 🍗🌶️🔥 #ChickenPakora #SpiceUpYourLife #CookingWithLove 🍗🌶️🔥

Get the recipe: https://cookingwithbry.com/chicken-pakora-recipe/

Chicken Pakora recipe

A fast and flavour-packed meal with punchy chicken thighs, tempered rice with crispy cashews, a chilli-spiked tomato salad, and a silky tahini dressing to tie it all together. Ideal for making ahead and eating hot or cold.

Lunch Box: Spiced Chicken With Chilli Tomato Salad & Zingy Tahini Dressing

Cashew

Mustard Seeds

Ground Ginger

Peeled Urid Dal

Asafoetida

Curry Leaf

Ground Turmeric

Red Chilli

Rice

Garlic Clove

Sumac

Lebanese 7 Spice

Boneless Skin-On Chicken Thigh

Black Pepper

Spring Onion

Cherry Tomatoes

Crispy Chilli Oil

Rice Vinegar

Cumin

Tahini

Water

Heat a splash of olive oil in a frying pan over medium heat. Add the cashews and fry until golden. Remove with a slotted spoon and drain on kitchen paper. Lower the heat, then add the mustard seeds and fry until they begin to pop. Add the urid dal, asafoetida, ginger, curry leaves, turmeric, and dried chillies. Fry for 3–4 mins until the lentils are golden. Remove from the heat and squeeze in the juice of the lemons. Stir through the cooked rice and season well. Set aside.

In a bowl, combine the grated garlic, sumac, Lebanese 7-spice, and a drizzle of olive oil. Season the chicken thighs with salt and pepper, then add to the bowl and mix until coated. Heat a large frying pan with oil over medium-high heat. Cook the thighs for 8–10 mins, turning until deeply golden and cooked through. Rest briefly, then slice.

In a bowl, combine the chopped tomatoes with the finely sliced spring onions. Stir through the crispy chilli oil and rice vinegar. Season with salt and toss to coat. Set aside.

Add the unpeeled garlic cloves to a blender with lemon juice and cumin. Blend until smooth. Pour the purée into a fine mesh sieve set over a bowl and press to extract the liquid. Discard solids. Whisk in the tahini — it will seize and thicken. Add a splash of cold water at a time, whisking, until you reach a smooth, yoghurt-like consistency. Season with salt.

Divide the lemon rice between lunchboxes. Top with sliced chicken and spoonfuls of tomato salad. Pack the tahini dressing separately and drizzle on when serving.

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Top Tags

Lebanese Chicken Fatteh

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Top 5 spiced chicken recipes from across the web

The most viewed spiced chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Chicken Fatteh

20-Minute Chicken Picadillo

Portuguese-style roast chicken piec...

Chicken Pakora

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The most viewed spiced chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine