Westcoastchickenwithkiwisalsa Recipes

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Whisk together vinegar, orange juice concentrate, oil, cilantro and salt.
• Remove 2 tbsp of mixture and set aside for salsa dressing.
• Add garlic and pepper to remaining mixture for marinade.
• Place marinade in a 1-gallon sealable plastic bag or shallow glass dish with chicken; turn to coat.
• Let stand 20- 30 minutes; turn chicken occasionally.
• Meanwhile, prepare salsa.
• Peel kiwi.
• Cut crosswise into 1/4" thick slices; stack slices and cut into quarters.
• Toss kiwi in reserved dressing with pepper, strawberries and red onion.
• Set aside.
• Heat charcoal 30 minutes until coals are covered with a light layer of gray ash, or heat gas grill 10 minutes with lid closed.
• Grill chicken 5- 7 minutes per side over medium coals (375 degree grill surface temperature).
• Remove from grill when a meat thermometer inserted horizontally into the thickest part of the the breasts reads 160.
• Serve chicken with salsa, black beans and french bread.

Steps:

• In a small bowl, combine the first six ingredients. Place chicken in a single layer in two greased 11x7-in. baking dishes; spoon sauce over the top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until juices run clear, basting with sauce once with during cooking.

Steps:

• In large saucepan bring chicken broth to boil.
• Add chicken breasts & simmer 10 minutes, skimming off any scum that rises to top.
• Add celery & leek & simmer another 10 minutes.
• Remove chicken from broth & keep warm [Broth can be strained & reserved for some other use.].
• Arrange kiwifruit in fan-shaped pattern on serving dish.
• Zest half of orange & sprinkle over kiwifruit.
• Juice orange & lemon into small bowl.
• Heat butter in small saucepan & add sugar, stirring until sugar is melted & begins to turn dark, about 5 minutes.
• Add orange & lemon juices, stirring until incorporated.
• Boil until sauce is recuded to about 2 tablespoons.
• Stir in salt & cayenne pepper.
• Slice ckicken into thin strips, & place on top of kiwifruit.
• Top with sauce & serve.

Steps:

• Heat oil in a heavy pan and fry chicken and onion until golden.
• Add curry powder and cook for 1 minute, stirring continuously.
• Add remaining ingredients, bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.

Steps:

• In a Dutch oven, cook bacon until crisp; remove to paper towels to drain. Reserve 3 tablespoons drippings. , Brown beef in drippings. Add onions; cook until tender. Add garlic; cook 1 minute longer. Return bacon to pan. Stir in the next 12 ingredients. , Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 3 hours. , Add beans and heat through. Discard bay leaf. Garnish with cheddar cheese.

Steps:

• Mix all ingredients together in a large bowl.
• Serve with chips or as a topping on your favorite meal.
• Enjoy!

Steps:

• Combine all ingredients in a bowl; toss to combine.