peruvian chicken with creamy green sauce

 

I love bowls and I'm a sauce girl so I give this a Hall of Fame.   This chicken marinade is SO good and versatile.  This sauce is really great (be sure to add enough salt) but the chicken would do well with a tzatziki sauce too.  Mmm.

peruvian chicken with creamy green sauce (half baked harvest)

6-8 chicken thighs

1 tablespoon olive oil

6 cloves garlic

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon each salt and pepper

1/4 cup chopped cilantro and parsley

1 mango, chopped (I didn't have a mango so I used vine-ripened cherry tomatoes)

1 avocado, chopped

creamy green herb sauce

1/2 cup mayo (I used light)

1/2 cup plain Greek yogurt

1/2 cup fresh cilantro

1/4 cup fresh parsley

2 jalapenos, seeded

2 cloves grlic

3 tablespoons fresh lime juice

1/4 teaspoon toasted sesame oil

Preheat oven to 425 degrees.

In a casserole dish, toss together the chicken, olive oil, garlic, jalapeno, smoked paprika, cumin, cilantro, and parsley- season with salt and pepper.  If time allows, marinate 1 hour or overnight in the fridge.

Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp.

To make the sauce, combine all the ingredients in a food processor or blender.  Season to taste with salt.

Serve the chicken over bowls of rice with creamy sauce, mango and avocado chunks.

simple coconut chicken and zucchini curry

 

This curry is great!  It packs a punch as I anticipated because off all the spices.  It's even better as leftovers.

simple coconut chicken and zucchini curry (adapted from Half Baked Harvest)

6 tablespoons salted butter (I used 1 tablespoon)

1 1/2 pounds chicken thighs, cubed

1 yellow onion, chopped

2 teaspoons sweet paprika

2 teaspoons smoked paprika

2 teaspoons ground turmeric

2 tablespoons curry powder

salt and black pepper

2 small zucchini, diced medium size

1 (14 ounce) can light coconut milk

2 teaspoons honey (I used pure maple syrup)

1/4 teaspoon cayenne pepper

cooked fresh rice

toppings: cilantro, thai basil, toasted cashews and lime wedges for serving

Melt 1 tablespoon of butter in a Dutch oven over medium heat. 

Add the onion, chicken, sweet paprika, smoked paprika, turmeric and curry powder.  Season with salt and pepper.  Toss to combine and cook until the chicken is browned, about 5 minutes.

Add the zucchini, then pour in the coconut milk.  Partially cover and simmer until the chicken is cooked through and the sauce has thickened slightly, 8 to 10 minutes.  Stir in the remaining 1 tablespoon curry powder, honey and the cayenne.

Serve over rice with toppings as desired.

grilled spiced chicken skewers with cucumber salad

 

Honestly, these were even better as leftovers as I enjoyed mine poolside at the resort.  The combination of the chicken with the cucumbers and tzatziki is delicious!

grilled spiced chicken skewers with cucumber salad (slightly adapted from             Country Living)

1 1/2 pounds chicken breasts                                                                         

1 tablespoon oil

2 teaspoons curry powder

2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

kosher salt and black pepper

cucumber salad:

1 sliced english cucumber

2 sliced scallions

1/4 cup chopped fresh mint (I didn't have that; wish I would've had cilantro)

1 tablespoon oil

1 tablespoon chopped fresh lime juice

1 garlic clove, minced

tzatziki sauce for serving

Cut chicken into bite-sized pieces.  Toss with oil, curry powder, smoked paprika, cayenne pepper, kosher salt and pepper.  Let marinate in the fridge for a few hours.

Heat grill to medium-high.  Thread marinated chicken onto skewers.  Grill, turning occasionally until charred and cooked through 8-10 minutes.

Meanwhile, toss together cucumber, scallions, mint, olive oil, fresh lime juice and garlic.  Season with salt and pepper. 

Enjoy the chicken, cucumbers and tzatziki sauce with some rice.

spicy cashew chicken

Note to self:  Youngest and only child at home ate two big helpings.  Make again.

This dish was really good!  I forgot the cashews and should have sprinkled sesame seeds over the top but I'll add those things next time. 

spicy cashew chicken (slightly adapted from jar of lemons)

8 ounces rice noodles

1.5 pounds chicken breasts

2-3 tablespoons olive oil

1 tablespoon minced garlic

1/2 cup green onion

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

1 medium zucchini, chopped

2/3 cup roasted cashews

I threw in some baby bok choy we had in the fridge too.

sauce:

1/2 cup chicken broth

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon ginger

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon cornstarch

1 tablespoon honey

1/2 teaspoon red pepper flakes

Bring a pot of salted water to a boil and cook the noodles according to package instructions.

Whisk together all ingredients for the sauce and set aside.

Cut the chicken into small cubes.

Heat the oil in a large skillet over medium heat.

Once warm, add the garlic and green onion.  Sautee for a couple of minutes.

Add in the chicken and cook on each side for 3-4 minutes or until lightly browned but not totally cooked through.

Add in the bell peppers, zucchini and any other veggie and saute for an additional 5-6 minutes.

Pour the sauce into the pan with the chicken and veggies.

Simmer for 3-4 minutes to let the sauce thicken and flavors blend.

Stir in the roasted cashews.

Serve over the noodles.

chicken feta bake

 

I loved the lemony, herby flavor of this dish and it was quick to throw together.  I added more veggies than the original recipe and was glad I did.  The image above is unbaked.  

chicken feta bake (adapted from oh snap macros)

1 pound boneless, skinless chicken breasts, cubed

1 medium zucchini, cubed

1-2 Roma tomatoes, cubed (I prefer Roma to cherry tomatoes)

1/2 cup jarred red pepper strips

1/4 cup kalamata olives

handful of baby spinach, stems removed

1 tablespoon olive oil

1/2 large lemon, juiced

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

salt and pepper

8 ounce block of feta cheese

parsley for garnish (I had dill so I used fresh dill and it was great!)

Preheat the oven to 400 degrees.

Add the cubed chicken, zucchini, tomatoes, red pepper strips, olives, and spinach.  Top with olive oil, lemon juice, garlic, oregano, paprika, salt and pepper and mix together evenly to coat.

Make a hole in the center and lay the block of cheese in the center (I didn't have a block so used feta crumbles and just mixed them up).  Place in the oven and bake for 25 minutes.

Remove from the oven, break the cheese up and stir into the mixture.  Mix everything to combine and place back in the oven for 5 minutes or until the chicken is fully cooked through.  Serve over rice or pasta.

grilled lemon herb mediterranean chicken

 

Delicious!  I marinaded the chicken in half the marinade/dressing then drizzled a little bit over the chicken and it was delicious!!  Wonderful chicken for a bowl or salad.

grilled lemon herb mediterranean chicken (cafedelites.com)

marinade/dressing:

2 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons water

2 tablespoons red wine vinegar

2 tablespoons fresh parsley

2 teaspoons dried basil

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon salt

cracked pepper to taste

1-2 pounds skinless boneless chicken thighs

for a bowl:  rice, avocado, red onion, tzatziki sauce, hummus, pickled peppers, etc.

for a salad: romaine lettuce, cucumber, tomatoes, red onion, avocado, kalamata olives, feta

Whisk together all of the marinade/dressing ingredients in a bowl.  Pour our half of the marinade into a large shallow dish.  Refrigerate the remaining dressing to use later.

Add the chicken to the marinade in the shallow dish.  Marinade for 15-30 minutes or up to 2 hours.

Once chicken is ready, grill on both sides until browned and completely cooked through.

Allow chicken to rest for 5 minutes.  Drizzle with remaining drizzle.

street cart grilled chicken

Excellent chicken!  It was a part of a recipe for street cart salad but honestly the chicken was the very best part.  I wasn't crazy about the dressing part of the recipe but definitely want to make the chicken again and again.  It would be great in a salad with your favorite dressing or in naan with hummus and tzatziki sauce and veggies.  I made pickled onions as part of our meal and those are great with this chicken in a salad or in naan.

street cart grilled chicken (adapted from skinnytaste)

6 boneless, skinless chicken thighs, fat trimmed

juice of 1/2 lemon

2 cloves garlic, minced

1 1/4 teaspoons ground cumin

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon oregano

3/4 teaspoon sweet paprika

1/2 teaspoon turmeric

Season the chicken with lemon juice, garlic, cumin, oil, salt and spices.  Set aside at least 15 minutes or as long as over night.

Grill to perfection and enjoy!

chicken schwarma

 

Delicious!  Really delicious.

The more you put in your naan bread the better.  I love the tzatziki and red pepper hummus and pepperoncini.  Maybe those things are not traditional but SO delicious, nonetheless.

chicken schwarma (adapted from food network)

1 tablespoon olive oil

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cardamom

1/4 teaspoon ground turmeric

2 cloves garlic, minced

kosher salt and black pepper

1 1/2 pounds boneless, skinless chicken thighs, sliced into strips

1 onion, halved and sliced into half-moons

naan bread or pita bread, warmed

toppings: tzatziki sauce, red pepper hummus, sliced pepperoncini, sliced tomato, etc.

Combine olive oil, cumin, cinnamon, allspice, cardamom, turmeric, garlic, 1 teaspoon salt and a generous amount of pepper into a bowl.  Add the chicken and onions and toss to coat evenly.  

Heat a skillet and saute the chicken on medium-high until cooked through and browned.

Use the bread, chicken and toppings to assemble sandwiches.

chicken tinga tacos

 

SO delicious and with a kick!  I loved my tacos but tacos are my favorite.  I think the two things that made this so great are: 1. adobo sauce and 2. pickled onions.  After I took the photo I added some shredded cabbage and a little salsa verde on top because I am over-the-top when it comes to tacos.  The taco was so huge I could only eat one.  I'll come back for another as a snack for sure.

chicken tinga tacos (adapted from food network)

1 tablespoon oil

1 small yellow onion, chopped

2 chipotles in adobo, finely chopped

2 garlic cloves, minced

1 tablespoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 (10 ounce) can diced tomatoes and green chiles

1/2 cup chicken broth

1 rotisserie chicken, shredded (I cooked 3 boneless, skinless chicken breasts in the slow cooker then shredded)

charred corn tortillas for serving

toppings:  cotija cheese, avocado, fresh pico de gallo, pickled red onions

pickled red onions

1/2 cup distilled white vinegar

2 tablespoons sugar (I omitted)

kosher salt

1 small red onion, thinly sliced

2 green onions, thinly sliced

Heat the oil in a large saute pan over medium-high heat.  Add the onions and saute until they begin to soften, about 3 minutes.  Add the chipotles, garlic, cumin, salt and cayenne and saute until fragrant, about 1 minute.  Stir in the tomatoes and stock and cook until they begin to simmer, about 2 minutes.  Turn off the heat and carefully ladle the sauce into a heat-safe blender.  Puree until smooth.  Pour the sauce back into the pan over medium heat and add the chicken, stirring to incorporate the chicken into the sauce.  Cook until the sauce has thickened about 5 minutes.  Serve with tortillas and desired toppings.

To make the pickled onions, combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan (use 1/2 teaspoon salt if you don't use sugar) with 1/2 cup water.  Bring to a simmer over medium-high heat.  Add the onions and shallots to a pint jar and pour the liquid over the top.  Let cool completely.  Refrigerate up to a week.

skillet chicken parmesan with artichokes

 

This a a really good, easy dish to make.  The only thing I'll do differently next time is put a dollop of ricotta cheese on top.  That would make it perfect for me.

skillet chicken parmesan with artichokes (slightly adapted from food network)

2 tablespoons olive oil

1 (15 ounce) can artichoke quarters

1 clove garlic, chopped

1/4 teaspoon red pepper flakes

1 (28 ounce) can whole peeled San Marzano tomatoes, crushed by hand

kosher salt and freshly ground pepper

3 cups chopped rotisserie chicken, skin removed

1/4 cup fresh basil plus more for topping (I wished I'd had more for the topping)

4-8 ounces fresh mozzarella, thinly sliced

1/4-1/2 cup grated parmesan cheese

Preheat the broiler.  Heat the olive oil in a large ovenproof skillet over medium-high heat.  Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes.  Add the garlic and red pepper flakes.  Cook, stirring, until the garlic is soft, about 30 seconds.

Add the tomatoes, 1 teaspoon salt and a few grinds of pepper to the skillet.  Bring to a boil then reduce to a simmer and cook about 10 minutes.  Stir in the chicken and basil; season with salt.

Top with mozzarella and parmesan.  

Transfer the skillet to the broiler and cook until the cheese browns and bubbles, 3-5 minutes.  Let cool 5 minutes.

Serve with crusty bread.

lemony chicken meatball soup with spinach

 

Excellent!  Hall of Fame, in fact.  My family loved this soup.

lemony chicken meatball soup with spinach (my husband found the recipe)

1 pound ground chicken

1/2 cup crumbled feta cheese

3/4 cup old-fashioned rolled oats

1 small red onion, 1/2 diced and 1/2 grated then squeezed with a paper towel

1/2 cup packed fresh dill leaves, finely chopped (I used 1 tablespoon freeze dried dill)

1 tablespoon ground cumin

1/2 teaspoon plus 1 tablespoon ground turmeric

kosher salt and black pepper

3 tablespoons olive oil (I used half)

1/2 teaspoon red pepper flakes plus more for serving

4 cups chicken broth

4 cups packed baby spinach (I'll double next time!)

2 lemons, 1 juiced and 1 cut into wedges for serving

In a medium bowl, add the chicken, feta, 1/4 cup oats, grated onion, most of the dill, cumin, 1/2 teaspoon turmeric and 1 teaspoon salt.  Gently combine without squeezing too hard or overworking the meat.  Shape the meat into small balls about 1 1/2 inches.  You might have approximately 25 balls.

Heat the oil in a pot over medium heat.  Add the diced onion, season with salt and cook until it begins to soften, about 2 minutes, stirring occasionally.  Add the remaining 1 tablespoon turmeric and the red pepper flakes, and stir until fragrant, about 30 seconds.  Push the onions to the sides as best you can, then add the meatballs.  Cook until browned on two sides, 5-7 minutes.

Pour in the broth and remaining 1/2 cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs.  Bring to a gentle boil; then immediately reduce the heat to maintain an active simmer.  Season with salt.  Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

Stir in the spinach and lemon juice until the spinach is wilted.  Adjust the seasoning to taste.  Spoon into bowls, top with pepper and the remaining dill.  Serve with lemon wedges.

ginger chicken asparagus stir fry

 

This is the best stir fry I've ever made.  My son had three helpings!

I halved the sugar; the full amount is not necessary.

ginger chicken asparagus stir fry (foxandbriar.com)

1 pound skinless boneless chicken breasts cut into bite sized pieces

1 pound asparagus, ends trimmed and cut into 1-inch pieces

8 ounces crimini mushrooms, sliced

1 onion, sliced

2 tablespoons oil

salt

pepper

for the sauce

1/4 cup soy sauce

1/4 cup brown sugar (I used 2 tablespoons and it was plenty!)

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 tablespoon fresh grated ginger root 

4 garlic cloves, minced

1 teaspoon garlic chili sauce

Whisk together all ingredients for the sauce and set aside.

Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and saute until they have released their water and the pan is dry 5-10 minutes.  Remove mushrooms from the pan.

Return pan to heat and add one tablespoon of oil.  Add the chicken and season with salt and pepper.  Cook, stirring often until chicken is cooked through.  Remove chicken from pan.

Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and saute for about 5 minutes until softened and starting to turn golden.

Add the mushrooms and the chicken back to the pan, cook for 3 minutes, until starting to brown.

Add the asparagus and cook 1-2 minutes, until turning bright green.

Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.

Serve over rice if desired.

thai chicken soup

This soup is so simple yet so very good.  It was to good I plan to use red curry paste just to test the difference.

thai chicken soup (adapted from food network)

1 tablespoon vegetable oil

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons green curry paste

6 cups chicken broth

1 (15 ounce) can coconut milk

1 tablespoon fish sauce, plus more to taste

1 red bell pepper, thinly sliced

4 ounces thin rice noodles, broken into pieces

2 small boneless, skinless chicken breasts, very thinly sliced crosswise

1 tablespoon fresh lime juice, plus more to taste

1 cup roughly chopped cilantro

Heat the vegetable oil in a large pot over medium-high heat.  Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.  Add the garlic and curry paste and cook, stirring 1-2 minutes.  Add the chicken broth, coconut milk, and fish sauce; cover and bring to a boil.

Add the bell pepper and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes.  Add the chicken and simmer until just cooked though, about 3 more minutes.  Stir in the lime juice and cilantro.  Add more fish sauce and lime juice, if desired.

garlic-ginger chicken thighs

 

Excellent flavor.

garlic-ginger chicken thighs  (food network)

2 pounds boneless, skinless chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced peeled ginger (used 1 tsp ground ginger)

1/4 cup soy sauce

1/4 cup fresh orange juice

freshly ground pepper

olive oil for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag.  Seal and shake to coat the chicken with the marinade.  Refrigerate 1 hour or overnight.

Preheat a grill to medium heat and oil the grate.  Grill the chicken until marked 5-6 minutes.  Flip and continue to grill until cooked through, about 5 more minutes.  Let rest 5 minutes before serving.

swiss chicken bake

 

So easy to make and very good.  I actually made it twice this week, only I used pepper jack cheese.

swiss chicken bake (I heart nap time)

4 chicken breasts, boneless and skinless

4 slices Swiss cheese (or pepper jack)

1/2 cup light mayonaisse

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

1 teaspoon italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375 degrees.  Coat a casserole dish wit nonstick cooking spray.

In a shallow bowl or pie pan, mix together the mayo, parmesan cheese, garlic powder, italian seasoning, salt and pepper.

Coat the chicken with the sauce (both sides).  Top each chicken breast with a slice of cheese.

Bake for 45 minutes or until chicken reaches 165 degrees.  Serve with rice or quinoa.

slow cooker salsa verde chicken

My husband made this dish for my surprise birthday dinner with my favorite friends.  It was SO good!  I loved it.

slow cooker salsa verde chicken (my husband found this recipe at NYTimes Cooking)

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde (I recommend Herdez brand)

1 (4-ounce) can chopped mild green chiles

8 garlic cloves, finely chopped

1 jalapeno, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

kosher salt, to taste

fresh lime juice, to taste

any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips for serving

Combine the chicken thighs, salsa verde, green chiles, garlic, jalapeno, garlic powder, onion powder and cumin in a 6 to 8-quart slow cooker.  Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium).  Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours.

Use two forks to coarsely shredded the chicken.  With heat on low, add the scallions and cilantro and stir to combine.  Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

greek chicken kabobs

 

These kabobs plated with the greek tomato rice I made for tonight's meal were FIRE!  So good.  I served them with hummus and tzatziki sauce and a green salad.  Honey dew melon for dessert.

green chicken kabobs (damn delicious)

2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon lemon zest (I omitted)

1 teaspoon paprika

2 teaspoon dried oregano

2 teaspoon dried basil (I used fresh)

1 teaspoon dried thyme

3 cloves garlic, minced

1 shallot, diced

kosher salt (I used 1/2 teaspoons) and freshy ground pepper

2 pounds chicken (I used chicken breasts, cut into chunks)

In a medium bowl, combine olive oil, lemon juice, lemon zest, paprika, oregano, basil, thyme, garlic, shallot, salt and pepper.

Stir in chicken until well combined; marinate for at least 2 hours to overnight, turning occasionally.  Drain the chicken from the marinade.

Thread the chicken onto skewers.

Preheat the grill to medium.

Add the skewers and grill, turning occasionally until internal temp reaches 165 degrees, about 10 minutes.

chicken egg roll bowl

 

My family really enjoyed this!  The additions I made were to add 3 scrambled eggs and some chili garlic sauce for some heat I really liked those additions.  We'll be having this dish again!

chicken egg roll bowl (skinnytaste)

1 pound 93% lean ground chicken

3 tablespoons less sodium soy sauce, divided (or more to taste)

3 medium scallions, sliced, dark green parts separated for garnish

2 cloves garlic, minced

1/2 teaspsoon fresh ground ginger

3 cups slaw mix with cabbage, carrots and/or broccoli slaw 

2 cups baby bok choy, chopped and trimmed

1/2 tablespoon Chinese rice wine (I used rice vinegar)

1/2 tablespoon sesame oil

2 cups cooked white rice for serving

Note:  I added 3 scrambled eggs to the dish

In a large nonstick skillet, cook the chicken over medium-high heat with 1/2 tablespoon of the soy sauce until browned and cooked through, breaking it up into smaller pieces as it cooks, about 5 minutes.

Add the scallion whites and light green parts, garlic and ginger, stir well and cook until soft, 2 to 3 minutes.  Add the veggies, pour the remaining 2 1/2 tablespoons soy sauce, rice vinegar and sesame oil and cook stirring occasionally until the veggies are wilted but still crunchy, about 4 minutes.

Add the eggs and heat for a minute.

Remove from heat and finish with scallions.  Serve with rice.

quick-baked spinach artichoke chicken

 

This was delicious!  My youngest daughter said it tasted like the yummy spinach artichoke dip on top of chicken...and that's exactly what it tasted like.

quick-baked spinach artichoke chicken (adapted from wholesomlicious)

2 pounds chicken breast, boneless & skinless, fileted then pounded thin

4 ounces light cream cheese, softened

1/2 cup light mayonnaise

1 tablespoon dijon mustard

2 cloves garlic, minced

1/2 cup freshly grated parmesan cheese

2/3 cup mozzarella cheese

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces marinated artichokes, drained and chopped

3 cups fresh spinach (I used more like 4-5 cups)

Preheat the oven to 375 degrees.  Lightly grease a 9x13 casserole dish with cooking spray or oil.  Place the chicken breast inside the dish.

In a large bowl, mix the cream cheese, mayo, dijon mustard, garlic, salt and pepper.  Stir in most of the parmesan and mozzarella cheese, reserving a little top top the casserole.

Fold in the artichoke hearts and spinach and mix until well combined.  Spoon the mixture on top of the chicken breast.  Sprinkle with the remaining cheeses.  Transfer the casserole to the oven.

Bake for 30-35 minutes or until the chicken is cooked through and the cheese is lightly browned and bubbly.

slow cooker indian butter chicken

 

Instant favorite and it's so easy to make!

slow cooker indian butter chicken (damn delicious)

1/2 cup chicken stock

1 (6 ounce) can tomato paste

2 teaspoons yellow curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

1/2 sweet onion, diced

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1/2 cup heavy cream (I used half and half)

2 tablespoons freshly squeezed lime juice

1 1/2 teaspoons brown sugar (I omitted)

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-quart slow cooker.  Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours.  Stir in heavy cream, lime juice and brown sugar; season with salt and pepper to taste.

Serve with rice.