Chicken,Duck,Turkey Recipes.

16K views · 2.6K reactions | Chicken & Pepper Karahi Recipe 😋 Who else knew that about peppers ? 🫑 INGREDIENTS: 1kg boneless chicken thigh, cubed Salt to taste (1tsp or more if needed ) 1 bulb garlic, chopped 3/4 packet laziza Karahi fry mix 2 tomatoes, diced Yogurt ( optional ) 3 peppers ( one of each colour ) Coriander #karahi #chickenkarahi #karahirecipe #desifood #desirecipes #cooking #foodtok #easyrecipe #recipe | ShezCooks | Facebook

19M views · 338K reactions | Don’t fry the chicken, boil It in pineapple juice, and the result is amazing | Don’t fry the chicken, boil It in pineapple juice, and the result is amazing | By Want More Recipes | Fry the chicken. Boil it in pineapple juice. The result is amazing. I have no doubt this recipe will become a staple in your kitchen. It's simple, packed with flavor and made entirely in one pot. To start, I'll add one and a half cups of pineapple juice and two pounds of chicken germettes to a pan. Cooking the chicken and pineapple juice not only infuses it with a subtle sweetness but also keeps it incredibly tender. Trust me, this step makes all the difference. I'll let it cook until the juice evaporates completely. Once it reaches that point, I'll add three crushed garlic cloves for a punch of flavor. Then, I'll season it with 1 teaspoon of paprika, 1 teaspoon of salt, one teaspoon of black pepper, and half a cup of water. I'll mix everything well to make sure the chicken is fully coated with those rich spices. By the way, where are you watching from? Let me know in the comments so I can give you a special shout out. Today's shout out goes to Sophia Thompson from New York USA. I'm so glad you're enjoying our recipes. Now, here's where the magic happens. I'll add five tablespoons of soy sauce. Mixing everything together to create a savory base. You won't believe how these simple ingredients come together to build so much flavor. I'll cover the pot and let it cook for 15 minutes a all the flavors to melt into the chicken. Next, I'll stir in a tablespoon of mustard a tablespoon of ketchup, and a tablespoon of honey. These last touches add a tangy, sweet glaze that perfectly compliments the dish. The aroma as it simmers is absolutely irresistible. Once it's done, the result is pure perfection, juicy, flavorful, and ready to impress everyone at the table and here's the best part, everything is done in one pot. No complicated steps, no messy cleanup, just simple practical cooking whether it's for a casual weeknight dinner or a special occasion, this dish is sure to be a hit. Serve it over rice with some steamed veggies or even on its own. It's light, nutritious, and perfect for sharing with family and friends. Who says cooking has to be complicated? This recipe proves you can whip up something incredible with just a few ingredients in one pot. Try it at home and don't forget to let me know what you think in the comments. Enjoy.

1.6M views · 11K reactions | My Viral Lemon Yogurt Chicken 🤤 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🍗 Comment the word “recipe” and I’ll send it to you! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ https://themodernnonna.com/lemon-yogurt-chicken/ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #chickenrecipes | The Modern Nonna | Facebook

Nardoon Persian Pomegranate Duck Chicken Stew

507K views · 5.5K reactions | Perfect Duck Breast | Gordon Ramsay | My simple step-by-step guide on how to cook the perfect duck breast ! | By Gordon Ramsay | Duck breast never be scared about cooking this bird absolutely delicious very healthy first oven on 200 degrees and then salt pepper Now, the salt will help to extract the water out of the fat. Non-stick pan, no oil but start the duck breast in the pan cold. Skinside down, it feels and sounds a little bit weird but if we put them into a cold pan and turn the heat up gradually, it starts to release the fat. If we put them into a hot pan, it seals them in and the fat stays in there. We want to render that fat down. 90% of that duck breast will be cooked on its skin. Keeps the duck nice and moist but more importantly it stays crispy once the fat comes out turn the duck over nice high hot heat seal the duck now they're going in the oven skin side down 206 to 8 minutes if your pans got a plastic handle on it then transfer the duck breast on to a tray but make sure you put the tray into the oven to get hot first cooking duck is like cooking a piece of beef and you can't slice it piping hot all the goodness runs out just quickly turn it over push your fingers in there and it's slightly resistant but still quite bouncy and that confirms they're quite pink in the center but the important part now is leaving that to rest let them cool down and then we'll slice them keep that excess duck fats and there you go next time you saute potatoes just take them to a completely different level now slice in the duck just slice it an angle not too thin if you slice it thinly it goes cold quickly so nice thick slices nice crispy skin on top and a beautiful plump roasted duck all the white fat gone nice crispy skin absolutely delicious

7.8K views · 1.1K reactions | ❤️Follow @thebrowniesempire ❤️ Mulukhiyah, the cherished green stew made from jute leaves, is a beloved dish in Egyptian kitchens. Here’s how I make it: 2 pounds chicken pieces 1 pack of frozen mulukhiyah leaves 1 onion, peeled and left whole 1 head of garlic, peeled and left whole 2 tablespoons vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin Salt and pepper to taste Water Chicken bouillon cube Garam masala Black pepper Bay leaves Black cardamom Tandoori chicken masala (for marinating) 1 head of garlic, finely chopped Butter or desi ghee Rice (for serving) Instructions: Preparing the Chicken Broth: In a large pot, add enough water to cover the chicken pieces. Add the chicken pieces, whole onion, whole head of garlic, garam masala, black pepper, salt, chicken bouillon cube, bay leaves, and black cardamom to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the chicken is tender, about 30-40 minutes. Marinating and Frying the Chicken: Once the chicken is tender, remove it from the broth and set it aside. Marinate the chicken pieces with tandoori chicken masala. In a separate pan, heat some oil over medium heat and fry the marinated chicken pieces until they are golden brown and cooked through. Set aside. Cooking the Mulukhiyah: In the same pot with the chicken broth, add the frozen mulukhiyah leaves and let them cook for 7-10 minutes until they are tender. Preparing the Garlic Tarka: In a small pan, melt butter or desi ghee over medium heat. Add the finely chopped garlic to the pan and fry until it turns golden brown and crispy. Assembling: Once the mulukhiyah is cooked, ladle it into serving bowls. Pour the garlic tarka over the mulukhiyah. Serve the mulukhiyah with rice and the fried chicken pieces on the side. #mulukhiya #chickenrice #comfortfoods #halalrecipes #muslimrecipes #egyptianrecipes #halalfoodie | The Brownie's Empire | Facebook

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174K views · 2.8K reactions | Creamy Tuscan Chicken | Ep. 5 of EASY WEEKNIGHT DINNERS 🥘 One pan, fuss free and ready in under 30 minutes 👌 SAVE this recipe for later 🫶🫶 Here’s your shopping list 👇👇 4 chicken thighs Salt and pepper, to taste. Tbsp of cornflour. Tbsp of sun-dried tomato oil. Tsp of butter. 1 shallot - finely chopped. 3 cloves of garlic crushed. Tsp of smoked paprika. 1/2 tbsp of italian herbs. Pinch of chilli flakes. Tbsp of tomato paste 100ml of Elmlea single light cream. 150ml of chicken stock. And handful of fresh parsley - finely chopped. To serve: 125g of cooked basmati per serving. Fresh parsley, to garnish. Grated Parmesan, to garnish. Full recipe will be on my website after I’ve been gym and had my dinner 🤣🤣 🫶 #TheGoodBite #Creamy #Tuscan #Chicken#HighProtein #Fakeaway #Weight #Loss #Healthy #Delicious | Thegoodbite | Facebook