Middle Eastern Fusion Chicken Tacos With Green Onion Relish Recipes

Steps:

• taco shells: prepare as per directions on packaging
• marinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive oil.
• cut chicken into 1'' wide chicken strips.
• combine chicken and marinade thoroughly; refrigerate for 4-6 hours.
• heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken.
• in the same hot skillet, add in your marinade (liquid and all) - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish.
• in a separate bowl combine parsley (finely chopped), finely chopped tomato, finely chopped onion (to taste), and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad".
• assemble tacos in the following order: chicken, green onion relish, herb salad. no further seasoning or sauces necessary.

Steps:

• For Chicken Marinade: Whisk together soy sauce, oil, ginger, garlic and black pepper in a medium shallow baking dish. Add the chicken breast and turn to coat. Cover and marinate in the refrigerator for at least 4 hours. Heat a large grill pan over high heat until smoking. Remove chicken from marinade and season with salt to taste. Grill for 4 to 5 minutes on each side until just cooked through. Let rest 5 minutes, slice each breast on the bias into 6 slices.
• For the Red Curry Peanut Sauce: Heat peanut oil in a medium saucepan over high heat. Add the curry paste and saute for 3 to 4 minutes. Add the soy sauce, coconut milk and lime juice and bring to a simmer. Whisk in the peanut butter and cook for 5 minutes. Season with salt and pepper to taste.
• For the Peanut Relish: Combine all ingredients in a small bowl and season with salt and pepper.
• To Assemble: Preheat oven to 375 degrees F. Lay tortillas out on a flat surface. Divide both of the cheeses among the tortillas. Top the cheese with 3 slices of the chicken, some of the red onion and cilantro. Fold the tortillas over to form a half moon and brush the tops with peanut oil. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes, until the cheese melts. Serve 2 on a plate, drizzle with the red curry-peanut sauce and sprinkle with peanut relish and cilantro.

Steps:

• In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
• Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
• Preheat grill hot.
• Brush the green onions with a little olive oil and season with salt and pepper.
• Grill until almost cooked through, 4-5 minutes, and finely slice.
• Place in a bowl and add the rest of the relish ingredients. Stir to combine.
• Remove the chops from the marinade, shaking off the excess and discard the marinade.
• Season chops with salt and pepper and grill until medium well.
• Arrange on a large serving platter and serve with relish alongside.

Steps:

• Heat oil and butter in a heavy based pan, and gently cook the onions until they become caramelised.
• Add remaining ingredients, cook on a low simmer until liquid has reduced and the relish is the consistency of jam.
• Cool before serving. Will keep in the fridge for up to 1 week.

Steps:

• You will need three limes, 2 juiced, one for the halibut and one for the relish. The third lime will be cut into wedges to serve with the tacos.
• Combine lime juice, canola oil, garlic cloves, chili powder, cumin, salt and pepper and cayenne pepper in a large bowl.
• Cut the halibut into bite size pieces and place in bowl with the other ingredients and toss until well covered. Place bowl in refrigerator while you prepare relish.
• Combine all the relish ingredients in a bowl, stir well, and place in refrigerator while halibut is grilling.
• Spray grilling surface with canola oil spray and warm the grill to 350 degrees. NOTE:I use a grilling pan placed on top of the grates of the grill.
• Wrap tortillas in aluminum foil and place to the side of the heat source in the grill to warm.
• Close grill lid - check after 3 minutes and turn halibut and tortillas.
• When halibut flakes it is done, remove along with the tortillas.
• Plate with yogurt, avocado slices and chopped lettuce.

Steps:

• Fry the spices and onion in a little olive oil. Add the chicken and seal well.
• Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
• Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
• If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
• Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.
• Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
• Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.

Steps:

• In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.
• Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.
• Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.