Backed Chicken With Herb Crumbs

Ingredients

2 Sprigs fresh rosemary
2 Sprigs fresh thyme
1 whole Chicken
1 Pinch of salt
1 Pinch of black pepper
1 egg
1 tbsp flour
80 g white bread slices
3 tbsp olive oil

Steps

Pluck the rosemary needles and thyme leaves from their stems and finely chop them. Cut the chicken into parts. Cut each breast into two pieces . Separate the breast twice. Separate the legs at the joints and cut throught each thigh along the bone. Season with salt and pepper.

Beat the egg in a mixing bowl. Add the flour, rosemary, thyme and salt. Mix with a fork until smooth. Cut off the crust from the white bread slices and finely chop in the food processor. Place the chicken pieces in the bowl and turn to coat with the egg mixture. Then add the white breadcrumbs and mix again.

Place the Chicken pieces on an alluminum baking sheet and sprinkle with some olive oil. Bake in a preheated convection oven at 400°F (200°C) for 40 minutes. You may have to cover the chicken with aluminum foil to prevent the crust from getting too dark. Arrange the chicken in a baking dish and serve hot.

Pigeon Pastilla

Ingredients

6 pigeon
4 TBSP olive oil
1 cup chopped onion
¼ cup chopped green coriander
¼ cup fresh chopped parsley
1 TBSP mix herbs (ground ginger, saffron and ground turmeric)
Salt and black pepper
2 cup sugar
3 cup water
4 egg, beaten
1 cup peeled toasted almond
1 cup confectioners’ sugar
2 TBSP cinnamon powder
12 special pastille foils (spring roll foils can be used)
Butter and beaten butter to brush

Steps

- Heat oil and fry onion. Add coriander and parsley, and stir.
- Add pigeons after they have been washed well. Mix with onion and add spices, mix and bring to red color.
- Add sugar and water. Simmer on low heat until pigeons are cooked and then add a little cinnamon.
- Remove pigeons out of the sauce, remove bones, and cut into small pieces.
- Place sauce in a pan over heat. Add eggs and keep mixing until eggs are cooked and then set aside.
- Add confectioners’ sugar with cinnamon to the peeled almond.
- Put two pastilla foils and add the mixture of almond, then add the mixture of sauce and eggs to the pigeons. Put two pastilla rolls foils and repeat the previous step.
- Brush pastilla with the beaten eggs and butter, and close from the sides.
- Brush a pan with cooking oil, and then place the pastilla on the pan and brush with a little butter.
- Bake in a 350 degree oven.
- Sprinkle sugar powder and cinnamon as garnish. Serve hot.

Chicken Fajitas

Ingredients

1 tsp. oil
1 lb. (450 g) boneless skinless chicken breasts, cut into strips
3 cups fresh stir-fry vegetables (tomato, red and green peppers, onions)
2 tsp. chili powder
8 small flour tortillas
1 cup Cheddar Shredded Cheese

Guacamole:

2 ripe avocados, chopped
1 tsp. olive oil
2 Tbsp. lime juice
1 clove garlic, minced

Steps

Heat oil in nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally.
Stir in dressing, vegetables and chili powder; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.
Top tortillas with chicken mixture and cheese; roll up.
Served with salsa, sour cream and Guacamole.


Guacamole:

Mash avocados with fork in a bowl.
Add remaining ingredients; mix well.

Sponsor by: Wrist Watches