Chicken Specialties-What Cookers Cook

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Moroccan Spiced BBQ Chicken

4 chicken breasts
chunky vegetables (e.g. carrots, peppers, mushrooms, corn on cob, red onions etc.)
olive oil
packet of moroccan spice (available from good supermarkets)
8 wooden skewers (presoaked in water)

Rub a mixture of Olive Oil and Moroccan spices into a chicken breast. Allow it to stand for at least 30 mins while the BBQ gets fired up Chop the chicken breast into bite size chunks, do the same with a selection of your favourite veggies like carrots, and slide a selection onto a skewer Place marinated breasts onto the grill for a delicious new world taste.

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Hot Wings

Chicken Kabobs

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Visit Ted Can Cook
chicken tequila

Strips of chicken breast, marinated in a Tequila/Lime marinade.
Sautéed with garlic, mushrooms and tomatoes. Bold flavor!
Shown served with coconut rice with toasted coconut and lime garnish.
You can garnish with chopped fresh cilantro as well.

Tequila Chicken

1/3 cup Tequila
1/3 cup frozen limeade concentrate thawed
1 Tablespoons lime zest (from one lime)
2 pounds chicken breast, boneless, skinless cut into 1 x 1 1/2" strips
1 14.5 oz. can tomatoes, diced or can use fresh plum tomatoes diced
2 Tablespoons tomato paste
4 ounces fresh mushrooms sliced
2 Tablespoons olive oil
3 large garlic cloves minced
fresh cilantro chopped for garnish
salt to taste

Mix tequila, limeade and lime zest in medium glass, stainless or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes. Sautee mushrooms in large 12" skillet in olive oil until they start releasing their water, add garlic and sauté about 2 min longer. Remove from pan and set aside. Place chicken and marinade in same skillet over high heat. When marinade starts to simmer, stir in tomato paste. Cook for 2 minutes. Stir in tomatoes, and reserved mushrooms and garlic. Cook until chicken is just done (approx 10 min). Add salt if needed. Garnish with cilantro and sliced lime.

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BBQ Chicken Wings

8 chicken wings (approximately 1/2 lb.)

1/2 tsp. salt

1/8 tsp. black pepper

1 cup tomato sauce (any sauce containing only tomatoes and salt)

1 1/2 tbsp. unsulfured molasses

1 tsp. red-wine vinegar

1/2 tsp. ground ginger

1/2 tsp. mustard powder

1/8 tsp. garlic powder

1 tsp. salt

Dash black pepper

Dash cayenne pepper (optional)

2 tbsp. sour cream (or low-fat sour cream)

2 tbsp. mayonnaise (or low-fat mayonnaise)

1/8 tsp. garlic powder (for dipping sauce)

1/8 tsp. onion powder (for dipping sauce)

1 tsp. salt (for dipping sauce)

Dash black pepper (for dipping sauce)

1 tbsp. red-wine vinegar (for dipping sauce)

Start Cooking

Step 1
Preheat the oven to 350°F. Line a baking pan with aluminum foil, and wash and dry the chicken.

Step 2
Firmly grasp the large part of the wing in one hand and the wing tip in the other. Bend the wing tip back until it snaps. Lay the wing down with the wing tip outstretched and cut through the joint with a large knife to separate the pieces. Discard the wing tip.

Step 3
Season the wings with salt and pepper to taste and place them in a single layer on the baking pan, meaty side up. Bake them for 30 to 35 minutes, until brown and crispy.

Step 4
While the chicken is cooking, combine the tomato sauce, molasses, vinegar, ginger, mustard, garlic, 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and a dash of cayenne pepper (optional) in a small saucepan. Stir over low heat until the ingredients are thoroughly combined; let it simmer for a few minutes. Remove the saucepan from the heat.

Step 5
Combine the sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and vinegar in a small bowl. Refrigerate until ready to use.

Step 6
When the wings are cooked, place them on a plate lined with paper towels and let them drain for one to two minutes.

Step 7
Place the chicken wings in a large bowl. Add approximately half of the barbeque sauce and mix gently with a large spoon until the chicken is well-coated. Add more sauce, if needed.

Step 8
Replace the foil on the baking pan with a fresh sheet. (Be careful of the hot pan.) Place the chicken back on the pan and bake for an additional seven minutes. Serve the wings warm or at room temperature with the cold ranch dip.

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