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Chicken with Orange-Pineapple Juice - serves 4

3 lb quartered or 3 lb chicken parts
4 tsp Dijon mustard
2 tbsp honey
1/2 cup finely chopped onions
1/4 cup finely chopped bell peppers
2 tbsp unsalted butter, cut into bits
1 tsp paprika
1 tsp ground cinnamon
1 cup orange juice
1/2 cup pineapple juice
2 tsp basil
1/4 cup firmly packed dark brown sugar
Salt and ground black pepper to taste

Position rack in the center of the oven. Preheat oven to 350 degrees.
Mix together Dijon mustard, basil and honey. Smear the skin of the chicken with Dijon mustard and honey mixture.
Arrange chicken skin side down in a shallow roasting pa or baking dish just large enough to hold it in a single layer. Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken.
Bake, basting once for 30 minutes. Turn the chicken skin side up and sprinkle with brown sugar.
Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry. Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.

Chicken with Orange, Raisins and Almonds - serves 4

3 lb chicken thighs or drumsticks
2 tsp cinnmon
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp vegetable oil
1 md onion chopped
1 clove garlic crushed thru a press
3/4 cup orange juice
3 tbsp raisins
1/3 cup slivered almonds

Season chicken with cinnman, cloves, salt and pepper. In a large frying pan, heat oil over medium-high heat. Add chicken, in batches if necessary, and cook, turning until browned, about 10 minutes. Remove and set aside.
Add onion to pan. Cook until soft, about 3 minutes. Add garlic and cook 1 minute longer.
Return chicken to pan. Add orange juice and raisins. Cover, reduce heat and simmer 15 minutes until chicken is tender. Garnish with almonds.

Chicken Breasts with Ginger Butter - serves 4

4 boneless, skinless chicken breast halves
1/2 cup buttermilk
1/2 tsp hot pepper sauce
3 tbsp butter, room temperature
1 tbsp honey
1/2 tsp finely grated fresh ginger root
1/2 cup unsalted cocktail peanuts, finely chopped
1 cup flour
1/4 tsp garlic powder
1 tsp seasoning salt
1/4 tsp freshly ground black pepper
2 tbsp peanut oil

Place chicken breasts between 2 sheets wax paper and pound gently with meat mallet or rolling pin to flatten.
In shallow dish, combine buttermilk and pepper sauce; add chicken and marinate 1/2 hour or cover and refrigerate several hours.
In small bowl, cream butter, honey, and gingerroot; set aside. In shallow dish, mix together peanuts, flour, garlic powder, seasoning salt and black pepper. Remove chicken from marinade; drain well and dredge in flour mixture to coat evenly.
In large frypan, place oil and heat over medium heat. Add chicken and saute about 3 minutes or until lightly browned. Turn and cook about 5 minutes more until golden brown and no longer pink inside.
Top each breast half with a small dollop of ginger butter.

Chicken with Cheese and Almonds - serves 4

1 chicken, 2 1/2 to 3 lbs
3 tbsp butter
1 clove garlic, chopped
2 tbsp chopped onion
1 tbsp tomato paste
2 tbsp flour
1 1/2 cups chicken stock
2 tbsp sherry
2 tbsp shredded almonds 1/2 tsp dry tarragon
3/4 cup sour cream
1 tbsp grated cheese
1 tomato, skinned (optional)

Brown chicken in hot butter; remove chicken. Add garlic and onion to butter; cook 2 to 3 minutes. Remove from heat and stir in tomato paste and flour until smooth.
Add chicken stock a little at a time, stirring until smooth. Then blend in sherry, and stir over low heat until mixture comes to a boil. Add the browned chicken, almonds, salt, pepper and tarragon. Cover and cook slowly for 45 to 50 minutes.
Remove from heat and arrange chicken in a shallow casserole. Stir sour cream into liquid in which the chicken was cooked. Pour sauce over chicken. Sprinkle with cheese. Garnish with skinned tomato and brown under broiler.

Chicken Thighs with Coconut Lime Sauce - serves 4

4 chicken thighs
4 chicken drumsticks
3 tbsp peanut oil
1/2 cup sliced green onions
1/2 cup salsa
1 tbsp minced garlic
2 dried red hot peppers
1 tsp curry powder
1/2 tsp salt
1/4 tsp freshly ground pepper
1 can (13.5 oz.) coconut milk
1/2 cup fresh lime juice
3 cups cooked rice
Lime slices
Red hot peppers
1/2 cup grated coconut

In large nonstick frypan, place oil over medium high heat. Add chicken and cook about 5 minutes to brown on all sides; remove from frypan and keep warm.
To frypan, add onions, salsa, garlic, peppers, curry powder, salt and pepper; cook about 2 minutes, stirring, until onion is browned. Return chicken to pan; pour coconut milk and lime juice over chicken. Simmer on low heat about 30 minutes or until fork can be inserted in chicken with ease. Remove and discard peppers.
On serving platter, place rice and arrange chicken mixture on top. Garnish with lime slices and red hot peppers. Sprinkle lightly with coconut and pass remainder.

Chicken Stir Fry with Pineapple Ginger - serves 4

1 1/2 lbs boneless, skinless chicken breasts, cubed
2 tsp peanut oil
2 cups fresh pineapple chunks
3 tbsp molasses
2 tbsp fresh lime juice
1/4 tsp red pepper flakes
8 scallions, cut lengthwise into 2-inch pieces
1/4 cup minced crystallized ginger

In a nonstick wok or large fry pan over high heat, warm oil. Add chicken and saute until firm and well-browned, about 6 minutes. Remove chicken and set aside.
Add pineapple and molasses to wok and stir fry until the pineapple is brown and tender. Stir in the lime juice, red pepper flakes, scallions and chicken. Saute until scallions are bright green and the chicken is fully cooked, about 5 minutes. Toss in ginger and serve over rice.

Chicken with Port and Raisins

1/2 cup dark raisins
1 cup port wine
2 tbsp extra virgin olive oil, divided
4 breasts of chicken
2 shallots, diced
1/4 pound fresh mushrooms
2 tbsp balsamic vinegar
1 cup heavy cream, or evaporated milk
1/4 tsp grated fresh nutmeg
1 tbsp cornstarch mixed with 1 tbsp water
Salt and freshly ground pepper, to taste
Fresh herbs for garnish

Soak the raisins in the port wine at least 1 hour or, preferably, overnight.
Preheat oven to 375 degrees. In a saute pan, heat 1 tbsp of the olive oil. When hot, saute the chicken breasts on one side until golden brown. Turn the chicken over and transfer to an ovenproof dish. Bake for 10 minutes.
In the meantime, in the saute pan, heat the remaining 1 tbsp olive oil. Add the shallots and sweat them for 2 minutes. Add the mushrooms and saute them for 2 minutes. Add the vinegar and reduce until almost dry.
Stir in the raisins and their soaking liquid. Cook until the liquid is reduced by half. Add the cream or evaporated milk, nutmeg, and cornstarch mixture. Cook for 2 more minutes, but do not bring to a boil.
Adjust the seasoning with salt and pepper. Spoon the sauce onto serving plates, set a chicken breast on top, and garnish with fresh herbs.
Couscous would make a perfect side dish.

Gingered Orange Chicken with Papaya Salsa - serves 4

8 chicken thighs, skinless
1 can (6 oz.) frozen orange concentrate, thawed
2 tsp freshly grated ginger
1 cup toasted coconut, crumbled
1/2 cup bread crumbs
Papaya Salsa
Fresh mint leaves

In medium bowl, mix orange juice and ginger. In separate bowl, mix coconut and breadcrumbs. Dip each piece of chicken first in orange juice mixture and then in coconut mixture.
Place chicken on baking sheet. Bake in 375°F oven for 40 - 45 minutes or until brown and fork can be inserted in chicken with ease.
Remove chicken to serving dish, garnish with mint leaves and serve with Papaya Salsa in separate bowl.

Papaya Salsa:
In large bowl, mix together 1 ripe papaya, peeled and cubed; 1/2 cup diced red onion, 1 jalapeno pepper, seeded and diced; 1 kiwi, peeled and diced, 2 tbsp fresh lemon juice and 1/4 tsp salt. Cover and refrigerate until ready to serve.

Chicken Cutlets

4 chicken drumsticks
50 grams yoghurt
2 tbsp chopped coriander leaves
Cooking oil
1 large onion finely chopped
1 tsp crushed ginger
60 grams flour
2 large eggs beaten with a dash of salt
Bread crumbs enough to coat cutlets

Carefully remove all skin from chicken drumsticks. With the blunt edge of a big knife and starting at the smaller of the drumstick, clear flesh from as close as possible to bone, and gently push towards the big end of drumstick. Keep chicken meat in one piece. Leave last half inch or one centimetre of chicken flesh tied to chicken bone.
Mix the yoghurt, coriander, chopped onions and crushed ginger together. Marinate the chicken pieces in mixture for at least two hours.
Remove chicken pieces and shape into flat cutlets as in picture. Coat with flour, then into the beaten eggs, and coat with a thin layer of breadcrumbs. Press breadcrumbs onto cutlets with fingers.
Heat oil in enough quantity to fry cutlets over medium heat in a frying pan. When oil starts sizzling, carefully place cutlets and fry one by one until cooked on both sides. Turn cutlets over to cook both sides until golden brown. Be careful not to overcook.
Serve with chatini cotomili, piment and pomme d'amour. Serve with potato chips.

Chicken with Cherry Sauce - serves 2

8 3/4 oz. can pitted dark cherries 1 tsp cornstarch
1/2 tsp chicken bouillon
Dash pepper
8 oz. boneless, skinless chicken breast halves
1 tbsp cooking oil

Drain the cherries, reserving 1/3 cup of the juice. Place the juice in a 1/2 c. measuring cup and fill with water until filled. Combine cherry juice mixture, green onion, cornstarch, bouillon, and pepper. Set mixture and cherries aside.
Lightly season the chicken with salt and pepper. Then pound with the flat side of a meat mallet to 1/4 inch thickness. In a large skillet, cook the chicken in hot oil over medium heat for 6-8 minutes or until it is tender and no longer pink. Transfer the chicken to individual plates and keep warm.
Stir the sauce and add to the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cherries and heat through.
To serve, spoon some of the sauce over the chicken.

Chicken Curry with Pineapple and Coconut Milk - serves 4

13 oz chicken fillets
1 tsp chilli paste
20 fl oz coconut milk
10 oz canned pineapple pieces
1 tbsp brown sugar
1 tbsp fish sauce

Slice chicken, drain pineapple pieces.
Bring half of the coconut milk to boil and add chilli paste.
Add chicken and heat. Add pineapple, sugar, fish sauce and the rest of the coconut milk and stir.
Simmer for 15 minutes.

Coriander Chicken

1 small chicken, cut into pieces or 4 - 6 boneless breasts
1 tbsp butter
4 tbsp olive oil
4 large cloves of garlic, crushed
1 tsp turmeric or saffron
Salt and pepper to taste
Sprig of fresh coriander leaves, or 2 tsp. ground coriander
1/4 lb. purple olives, pitted
1 lemon, sliced

Brown the chicken in butter and oil in a large, heavy skillet over moderate heat. Add the garlic cloves, spices, and coriander (chopped fine). Cook for about 10 minutes, turning the chicken pieces occasionally to distribute sauce evenly. Stir in enough water to cover, about 1 cup, and simmer over low heat, adding more water if necessary until the chicken is tender.
Add olives and lemon and cook over somewhat lower heat for 8-10 more minutes, or until sauce is reduced. Serve over rice or couscous.