For the Cajun ... tray and bake for 20–25 minutes, or until golden-brown and tender, turning halfway through. Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken ...

Par-boil the chicken with all the spices in a litre of water. Keep the chicken aside to use later. 8. Add garam masala and 2 tablespoons of cream to the mix. 9. Finally add the par-boiled chicken and ...

Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. The key is not to overcook them. Preheat the oven to 220C/200C ...

These baked creamy chicken tacos are hearty, filling, and so delicious. Just a few ingredients and about 15 minutes to make this amazing Taco dinner. My favorite addition to Tuesday Taco Night.

Instructions Preheat the oven to 180˚C (fan-forced). Heat a large heavy-based saucepan over medium heat. Add the oil. Season the chicken well on both sides with salt and black pepper, then fry ...

As far as stuffed pasta goes, tortellini is highly versatile, convenient, and—the best part—filled with cheese. You may have ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

these weeknight chicken thighs can be on the table in under 30 minutes. A savory and spiced twist on the classic breakfast duo, featuring Cajun spice blend and sour cream biscuits that come ...