Double Fried Chicken Thighs Recipe

Oven Baked Sticky Chinese Chicken Recipe 

• 1-2 tablespoons (15-30 ml) vegetable oil
• 12 chicken drumsticks or thighs
• 3 tablespoons (45 ml) cornstarch
• 2 cloves garlic, peeled and chopped
• 1/2 inch (1.25 cm) fresh ginger peeled and grated
• 4 green onions sliced into rounds
• 1/4 cup (60 ml) clear honey
• 1/4 cup (60 ml) light soy sauce
• 1/4 cup (60 ml) dark soy sauce
• 1/4 cup (60 ml) rice wine vinegar
• 1/4cup (60 ml) brown sugar
• freshly ground black pepper
• 1 cup (250 ml) cold water

1. Preheat an oven to 400F (200C)
2. Place cornstarch in a medium bowl. Coat the chicken in the cornstarch, then season it with a salt and pepper.
3. In a large frying pan, heat 1 tablespoon (15 ml) vegetable oil over medium heat. Add seasoned chicken drumsticks and brown on all sides. Remove browned chicken the pan and transfer to a baking dish. Bake in preheated oven for 15 minutes.
4. Meanwhile, prepare the sauce: in the same pan you brown the chicken in. Pour the remaining vegetable oil into the pan. Add the green onions, garlic, and ginger. Saute, stirring for about a minute just to soften and release the flavors.
5. Reduce heat to low and add the honey, dark and light soy sauce, rice wine vinegar, and black pepper. Stir well. Slowly add the water and stir to combine. Stir in the brown sugar until dissolved. Increase heat to medium-high and bring soy sauce mixture to a boil to thicken. Once thickened, remove from heat and set aside.
6. After the chicken bakes for 15 minutes, remove it from the oven and pour the sauce over the chicken, coating thoroughly.
7. Return the chicken to the oven and bake for further 15 minutes, turning the chicken and cover with sauce again if needed halfway through.
8. Bake until chicken drumsticks are cooked through.
9. Remove baked sticky Chinese chicken from the oven and transfer to serving plates. Serve and enjoy.

Directions

• 1/4 cup plus 1 tablespoon all-purpose flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 4 lamb shanks,fat trimmed
• 2 tablespoon olive oil
• 1 large white onion,peeled and cut into wedges
• 2 large cloves garlic,peeled and chopped
• 1 cup (250 ml) dry white wine
• 1 cup (250 ml) water
• 1 bay leaf
• 3/4 cup (180 ml) Greek yogurt
• 1/4 cup chopped fresh mint

1. In a plastic bag,combine 1/4 cup flour,salt,black pepper,cumin and coriander.
2. Shake well.
3. One at a time,add lamb shanks to flour mixture and shake until meat coated evenly.
4. Heat olive oil in pressure cooker over medium-high heat.Add 1-2 seasoned lamb shanks and brown lightly on all sides,for about 2-3 minutes per side.
5. Transfer browned lamb to a plate.
6. Add white onion to the pot.Cook,stirring,for 1 minute.
7. Add garlic and any leftover seasoned flour.Cook,stirring,for a further 2 minutes.
8. Pour in dry white wine and water.Bring to a boil,scraping any browned bits on the bottom of pressure cooker. 
9. Return lamb shanks to the pot.Add bay leaf.
10. Close pressure cooker and lock the lid.
11. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
12. Set timer to cook for 30 minutes.
13. A few minutes before timer sounds,preheat the broiler. Arrange rack over a broiler pan.
14. In a small mixing bowl,combine remaining flour and yogurt.Mix well.
15. Remove pot from the heat.
16. Open pressure cooker,using Quick Release method.
17. Using a tings,remove lamb shanks from pressure cooker and place on the broiler pan.
18. Skim fat from the sauce.
19. Stir yogurt mixture into the pot liquid.Bring to a boil. Continue to boil,stirring occasionally,until sauce reduces to the consistency of creamy salad dressing.Stir in fresh mint.
20. Broil lamb shanks for 2 minutes,turning once,to brown them on all sides.
21. Transfer broiled lamb on serving platter.Pour yogurt sauce over.
22. Serve hot.

• 3 tablespoons olive oil
• 2/3 cup diced white onion
• 2 cloves garlic, peeled
• 28 oz (840 ml) can whole plum tomatoes in juice, undrained
• 1/2 cup (125 ml) vegetable broth
• 1 1/4 teaspoons dried oregano
• 2-4 canned chipotle chiles in adobo sauce, finely chopped
• pinch of sugar
• sea salt

1. In a pressure cooker, heat olive oil over medium-high heat.
2. Add diced white onion and cook, stirring occasionally, until soften,for about 3 minutes.
3. Add garlic cloves and cook, stirring, until they soften, then crush them against the side of the pot and stir into cooked onion.
4. Stir in tomatoes and their juice, vegetable broth, oregano and chopped chiles. Mix well.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.
7. When cooker reaches high pressure, reduce heat to low.
8. Set timer to cook for 6 minutes.
9. Open pressure cooker with Natural Release method.Set aside for 15 minutes.
10. Add sugar and taste for salt.
11. Cool completely before use.

• 1 28 oz (840 ml) can whole plum tomatoes in their juice,undrained
• 1 large white onion,peeled and chopped
• 2-4 large cloves garlic,peeled
• 1 medium green bell pepper,seeded and diced
• 1 medium red bell pepper,seeded and diced
• 8 oz (240 g) mushrooms,sliced
• 1/2 cup (125 ml) water
• 1/2 cup (125 ml) dry white wine
• 1/2 cup (125 ml) extra virgin olive oil
• 1  8 oz (240 ml) can tomato sauce
• 2 teaspoons dried Greek oregano
• 1 bay leaf
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. In a pressure cooker,combine tomatoes in their juices, onion and garlic.
2. Using immersion blender,puree tomato mixture.
3. Add remaining ingredients,except salt and black pepper. Stir well.
4. Bring mixture to a boil over medium-high heat.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for7 minutes.
8. Remove pot from the heat.
9. Open pressure cooker,using Quick release mode.
10. Discard bay leaf.
11. Season sauce with salt and black pepper.
12. Set aside for 10 minutes.Allow to cool completely.

• 1/3 cup (80 ml) extra-virgin olive oil
• 2-4 cloves garlic,peeled and chopped
• 2 28 oz ((840 ml) each) cans plum tomatoes in juice,undrained
• 1/2 cup (125 ml) dry white wine
• 15 fresh basil leaves,torn
• sea salt and freshly ground black pepper,to taste

1. Heat olive oil in pressure cooker over medium-high heat.
2. Add chopped garlic and cook,stirring,until golden,for 1 minute or less.
3. Add tomatoes (crushing them in your hands) and their juice,dry white wine and half of basil leaves.
4. Bring tomato mixture to a boil and boil for a further 15 seconds.
5. Close pressure cooker and lock the lid.
6. Set burner heat to high pressure.When cooker reaches high pressure,reduce heat to low.
7. Set timer to cook for 4 minutes.
8. Turn off pressure cooker.
9. Open cooker,using Quick Release method.
10. Stir in remaining basil leaves.
11. Taste sauce for salt and black pepper.
12. Set aside and allow to cool completely.

Slow cooker chicken chile stew. Very easy and simple chicken and vegetable stew cooked in slow cooker.
Makes 6 servings

Ingredients:

• 1 pound (480 g) boneless and skinless chicken thighs,cubed 
• 1 pound (480 g) small potatoes,cubed
• 1 cup chopped yellow onion
• 2 poblano peppers,seeded and cut into pieces
• 1 jalapeno pepper,seeded and finely chopped
• 3 cloves garlic,peeled and minced
• 3 cups (750 ml) fat-free low-sodium chicken broth
• 14 oz (420 ml) can unsalted diced tomatoes,undrained
• 2 tablespoons chili powder
• 1 teaspoon dried oregano

1. In a slow cooker,combine chicken,potatoes,onion,poblano peppers,jalapeno pepper and garlic.
2. Mix well.
3. In a large mixing bowl,combine chicken broth,undrained tomato with their juice,chili powder and oregano.Mix well.
4. Pour tomato mixture over chicken mixture.Stir well.
5. Cover slow cooker and cook on low-heat setting for 8-9 hours.

• 1 pound (480 g) mild Italian sausage,casing removed
• 1/2 cup dried bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup (60 ml) milk
• 1 egg,beaten
• 1/2 teaspoon dried basil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic salt

• 4 cups (2 L) hot chicken broth 
• 1 tablespoon tomato paste
• 1 carrot,coarsely chopped
• 1 clove garlic,peeled and minced
• 1/4 teaspoon red pepper flakes
• 1/2 cup pasta,uncooked
• 10 oz (300 g) bag baby spinach leaves
• grated Parmesan cheese
• chopped fresh parsley