This is a great dish, and it’s very different from other ethnic chicken dishes I’ve made before.  I hope you try it and enjoy!

Equipment you’ll need:

• Large Skillet

Ingredients:

• 1 or 2 chicken breasts - depending on how hungry you are
• Grill seasoning
• 2 tablespoons vegetable oil
• 2 tablespoons minced ginger root 
• 4 cloves garlic, minced 
• 1 cup packaged shredded cabbage and carrot mix 
• 1/2 cup plum sauce

Instructions:

Thinly slice the chicken into strips and sprinkle with the grill seasoning.

Heat the skillet over high heat until very hot.  Add vegetable oil, then add in the chicken.  Cook the chicken for 2 minutes. Add the ginger, garlic, cabbage and carrot mix and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute.  Let the sauce reduce down a bit and once chicken is done - about 2 more minutes - scoop out over a big bed of rice.

Are you noticing my patterns here? We shop on a budget, which means we eat a fair bit of chicken compared to other meats. (Thank you Trader Joe’s all-natural frozen chicken breasts!) Now, this may sound boring, but it is so far from it! We could eat a chicken meal every night of the week - and have it taste completely different each time. Now, as far as the coconut couscous, we’re just plain addicted. Really, if you haven’t tried this yet… what are you waiting for??? As far as curry dishes, this is very different from the ones previously, if you like Indian curry spices, you’ll love this! It has excellent flavor but without the heat of some of the other curry dishes.

Equipment you’ll need:

• Small sauce pan
• Large skillet
• 1 large zip-lock bag

Ingredients:

• 1 cup couscous
• 1/3 cup water
• 1 can coconut milk, divided
• 2 chicken breasts, thawed and cut into 1 inch pieces
• Handful of shredded carrots (I get the bagged kind)
• 1/2 onion, chopped
• 2 Tbs. flour
• 1 Tbs. curry powder
• 1 tsp. all-spice
• salt and pepper
• 2 tsp. vegetable oil

Instructions:

In the sauce pan, combine water and 3/4 cup coconut milk. Heat on med-high until boiling. Stir in couscous, remove from heat and cover. Let sit for 5 minutes and fluff with fork.

In the skillet, preheat the veggie oil on med-high. Combine flour, curry powder, all-spice, salt and pepper in a large zip lock bag. Shake well. Now put the chicken in the bag, close it up, and shake to evenly coat the chicken. Place in the skillet and allow it to brown on all sides, add the carrots and onion, and cook for another minute or two. Finally, stir in the rest of the coconut milk, and allow it to simmer for about 5 minutes or until chicken is cooked through. Enjoy!

You might be noticing a pattern here.. We LOVE couscous. It is so versatile and goes well with just about anything. I usually like to cook it in chicken stock, but you can use water, vegetable stock, even coconut milk.

This dish was really flavorful thanks to the lime and the rum lends a nice subtle flavor. The asparagus was amazing also, we usually make it on the grill - but after having it roasted, we will never switch again. Olive oil, salt and pepper are really all you need to make this taste amazing!

Equipment you’ll need:

• Baking sheet, covered with aluminum foil
• Small saucepan
• Large skillet

Ingredients:

• Olive oil
• 1 bunch asparagus, trimmed
• Salt and pepper
• 1/4 cup slivered almonds
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 T. sugar
• 2 chicken breasts, cut into 1 inch pieces
• 1/4 cup lime juice
• 1/2 cup rum
• 2 limes zested
• 1/4 cup mint leaves, chopped (optional, for garnish)
• 1 cup couscous
• 2 cups chicken stock

Instructions:

Preheat the oven to 400 degrees. Arrange asparagus on the baking sheet. Drizzle some olive oil over the asparagus, and sprinkle some salt and pepper over it also. Bake in the oven for about 10 minutes, then add the almonds over top. Bake for another 5-10 minutes, or until asparagus is tender and almonds are browned.

While the asparagus is cooking, heat the large skillet over med heat, drizzle some olive oil in the bottom about 2 teaspoons. Once the pan is hot, drop the onions, garlic, and sugar in and heat until onions are soft, stirring occasionally. Add the chicken and saute until golden brown on all sides. Next your going to add the lime juice (save a small amount for the couscous if you want), and carefully off the heat, add the rum. Return to the heat add 3/4 of the lime zest and a bit of salt and pepper. Let that cook down for 12-15 minutes or until chicken is cooked through.

While the chicken is cooking, boil up that chicken stock and once it’s boiling, add the couscous. Remove from heat, cover and let stand for 5 minutes. Add the lime juice and rest of the lime zest (optional).

Once the chicken is cooked through, the rum sauce should be thickened, and it’s ready to serve. Spoon some couscous onto the plate, top with chicken and sauce, and pair it with the asparagus and almonds!

This was very easy quick and very good. I thought it was a little salty, due mostly to the feta, however if you like feta you’ll love this. Erik and I also were thinking while were eating, that goat cheese would be fantastic in this. It’s very easy to change it up to your liking.

Equipment you’ll need:

• Small saucepan
• Baking dish
• Small mixing bowl
• Rolling pin or meat tenderizer

Ingredients:

• 4 chicken breast halves
• 1 4oz. container feta cheese
• 1/4 cup fresh basil, chopped
• 4-5 sun dried tomatoes in oil, chopped
• 1/2 cup seasoned breadcrumbs
• 3/4 cup couscous
• 1 cup chicken stock

Instructions:

Preheat oven to 350. In between two pieces of wax paper, pound the chicken breasts with the mallet or rolling pin until 1/4 inches thick. In a small mixing bowl, combine 3 oz. feta, chopped basil, and chopped tomatoes. Mound a small amount of the cheese mixture onto the chicken breast, fold in half and secure with toothpicks. Line the baking dish with 1/2 of the breadcrumbs, put in the chicken and pour the rest of the breadcrumbs over the breasts, making sure the breadcrumbs are coating the chicken. Bake for 30 minutes or until chicken is cooked through.

For couscous: Boil the chicken stock in the small saucepan. Once it is boiling, add couscous, remove from heat, cover and let it sit for 5 minutes. Once couscous is done, add the rest of the feta cheese and 1 tablespoon of oil from the sun dried tomatoes. Stir to combine.

Enjoy!

We had this meal for dinner last night, and let me tell you… it was delicious! If you like thai food - you’d definately love this dish! I used this recipe as a starter - but I made a few adjustments.

Equipment you’ll need:

• Baking dish
• Small skillet
• Small saucepan

Ingredients:

• 1 red bell pepper, seeded and sliced
• 4 chicken breast halves
  
• Salt and ground black pepper
• 1 cup chicken stock
• 2 teaspoons red wine vinegar
  
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon red curry paste ( added a bit more.. because we like it spicy!)
• 1/4 cup flaked coconut
• 1 cup quick cooking jasmine rice
• 1 can coconut milk
• freshly chopped cilantro leaves, for garnish (optional)

Instructions:

Preheat oven to 350. In a medium size bowl, combine the bell pepper, salt and pepper, chicken stock, vinegar, sesame oil, ginger, curry paste, and 3 tablespoons of the coconut milk. Stir to combine. Arrange chicken in the bottom of a baking dish and pour the liquid over the chicken. Bake for approx. 30 min or until chicken is done.

For rice: Over low heat, toast the flaked coconut until it is light brown in the skillet. About 5-8 minutes. Keep a close eye on it, it can burn fast! To prepare rice, combine the rest of the coconut milk with a little water. Add the rice and bring to a boil. Once it is boiling, turn down heat, cover and let it simmer for about 20-30 minutes. When it is done, stir in the toasted coconut!

Spoon a good amount of rice onto your plate, top with a chicken breast! Enjoy!

A great easy crockpot recipe! We prefer to use corn tortilla’s because they are more authentic. On our honeymoon, we went to Mexico and had amazing tacos, they always told us that it wasn’t a real taco unless it was with a corn tortilla! Of course, if you prefer flour tortillas use those!

Equipment you’ll need:

• Slow Cooker

Ingredients:

• 4 chicken breasts
• 1/8 cup red wine vinegar
• 1/2 cup chicken stock
• 1 lime, juiced
• 1 tsp. white sugar
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• corn tortillas

Put all ingredients into the slow cooker and cook on low until chicken is tender enough to shred, around 4 hours. Take chicken out and shred it and put on tacos. We use onions, cilantro, and lime as garnish on top, you can use whatever you like!

This recipe comes to us from Rachael Ray. Love her or hate her, she has really changed the perception of cooking. I have to admit, when I was just starting out, I used a lot of Rachael’s recipes. This recipe is definitely one of our favorites, we make it all the time! These are chicken feta meatballs with a cucumber yogurt sauce. My version is a bit different, after making this dish so many times, I have tweaked it to our liking. It is very yummy and tastes just like the Greek dish, spanakopita (Spinach Pie)

Equipment you’ll need:

• Cookie Sheet
• Large Mixing Bowl
• Food processor

Ingredients:

• 1 Tbs. extra-virgin olive oil, plus some for liberal drizzling
• 1/2 onion, finely chopped
• 4 cloves garlic, chopped and divided
• 1/2 C. chopped spinach, defrosted
• 3/4 C. crumbled feta cheese
• 1 pound ground chicken
• 1 Tbs. grill seasoning
• 1 1/2 C. plain yogurt, preferably Greek style (Greek style is thicker than regular yogurt, but can be hard to find)
• 1/3 seedless cucumber chopped
• 3 Tbs. dill
• 1/2 lemon, juiced
• 1 1/2 tsp. cumin
• 1 1/2 tsp. coriander
• salt

Instructions:

Preheat the oven to 400 degrees.

In a bowl, combine onion and 3 cloves garlic.  Squeeze the water out of the spinach until completely dry.  Separate the spinach as you add it to the garlic and onion.  Add feta, chicken, and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil.  Mix it all together and form the mixture into 1 1/2 in. meatballs.  Place the meatballs on a non-stick cookie sheet (I use aluminum foil over the cookie sheet, sprayed with non-stick spray to help with clean up).  Bake for 13-15 minutes until they are golden brown and juices run clear.

Place yogurt, left over garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in food processor and process until smooth.  Adjust seasonings and transfer to serving bowl.

Enjoy!