Chicken Lunch Recipes
·Delicious chicken lunch recipes recipes from www.nonnascooking.com
Last updated 4 years ago
Sumac-roasted chicken wings with preserved lemon and coriander
Sumac-roasted chicken wings with preserved lemon and coriander | This is a great example of how a few simple ingredients can really pack a punch. Chicken wings are inexpensive and great value, but this recipe would work equally well with any cut of chicken – simply adjust cooking times to suit.
Cauliflower and cheese waffles
Cauliflower and cheese waffles | These are ideal for a quick supper, unexpected lunch guests and even a cocktail party nibble (cut into small portions). Top with anything you like, including creamed chicken, sauteed mushrooms or tomato sauce. The recipe doubles easily and the batter can be used for pancakes as well.
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa
Soft flour tortilla with bbq chipotle chicken and a lime and black bean salsa | When the food dept. and friends dine out, we like to order a mix of entrees, mains and desserts to share. It's so much fun to taste and talk about a wide selection from a menu, rather than one dish. So this recipe fits in well with our philosophy of sharing small plates of food. On the day we photographed "Zing", we sat at Sally's round table passing warm floury tortillas and small bowls of avocado, sour cream and sa
Creamy pasta sauce with smoked chicken and broccoli
Creamy pasta sauce with smoked chicken and broccoli | It's pasta, it's quick and it's easy. A family-friendly recipe that's ready in under half an hour - perfect for a midweek dinner, and leftovers are delicious the next day for lunch. What more could you want?
Palestinian sumac chicken with sautéed onions (msakhan)
Palestinian sumac chicken with sautéed onions (msakhan) | “Bread is so important in the cooking of the Middle East and there are breads that are particular for breakfast, lunch and dinner. The bakers in Amman come from the many countries that surround Jordan, and many are refugees, but bread is a reminder of who you are and where you are from. This recipe is based on a bread called taboun from Palestine: chicken spiced with cinnamon, nutmeg and sumac is placed on lightly caramelised onions and i
Baked chipotle chicken with black bean guacamole
Baked chipotle chicken with black bean guacamole | Mexico's most defining ingredient is the chilli and there are over 100 varieties used in Mexican food. In this recipe, I have used chipotle paste which is made from the chipotle, a smoke-dried jalapeño chilli. The chipotle chilli imparts a mild heat, yet earthy and smoky flavour, and the paste is readily available in supermarkets along with the jalapeño chillies in the Mexican section. The black bean guacamole is made with a classic avocado mix
Pork terrine baguette (banh mi cha lua)
Pork terrine baguette (banh mi cha lua) | Nothing beats a Vietnamese baguette for lunch. Here, Luke Nguyen shares a recipe that shows you how to make pork terrine from scratch, but you could buy it ready made, or use barbecued pork or chicken. Just add the freshest of herbs and vegies and tuck in.
Food Safari's southern fried chicken
Food Safari's southern fried chicken | Fried chicken is the traditional Sunday lunch of the southern states in the USA. Thought to have evolved during slavery as most slaves were permitted to keep poultry, the dish has become mainstream and travelled the world. This lovely recipe is from Ashley’s beloved black nanny, Blanchie, and contains her clever tip to tenderise the chicken in buttermilk. Serve with grits and southern greens.
Stir-fried green soy beans with snow vegetable (xue cai mao dou)
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil