Chicken dishes for lunch

Chicken dishes for lunch


  • 1 Chicken Parmesan 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 chicken stew with vegetables 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Chicken Fajita 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation
  • 4 rice Bukhari chicken 4.1 plug 4.2 Preparation
  • 4.1 plug
  • 4.2 Preparation
  • Chicken 5 the filling 5.1 plug 5.2 Preparation
  • 5.1 plug
  • 5.2 Preparation
  • Chicken 6 Indian Dates 6.1 plug 6.2 Preparation
  • 6.1 plug
  • 6.2 Preparation
  • 7 Kabsa chicken 7.1 plug 7.2 Preparation
  • 7.1 plug
  • 7.2 Preparation
  • 8 chicken biryani 8.1 Ingredients 8.2 Preparation
  • 8.1 Ingredients
  • 8.2 Preparation
  • 9 chicken with rice and saffron 9.1 Ingredients 9.2 Preparation
  • 9.1 Ingredients
  • 9.2 Preparation
  • 10 Chicken Curry 10.1 Ingredients 10.2 Preparation
  • 10.1 Ingredients
  • 10.2 Preparation

Chicken Parmesan


  • A tablespoon of vinegar.
  • Six pieces of chicken breast without skin and bone.
  • A teaspoon of black pepper and spices problem.
  • Half a tea spoon of cinnamon.
  • Tablespoons of olive oil.

Tomato sauce ingredients:

  • Kg and a half of red ripe tomatoes and cut into small cubes.
  • A teaspoon of each: Sugar. Lemonade. Black pepper.
  • Sugar.
  • Lemonade.
  • Black pepper.
  • Small onion, cut into small pieces.
  • Small tablespoons of garlic crushed.
  • A large spoon of olive oil.
  • Salt -hsp prefer,.

Components for packing chicken:

  • Small tablespoons of thyme.
  • A cup and a half of ground cakes.
  • ¼ cup of grated Parmesan cheese.
  • Small half teaspoon of black pepper.
  • Three eggs whipped with a pinch of salt and black pepper.
  • Small spoon of salt.

Bread ingredients:

  • Half a cup of grated Parmesan cheese.
  • Six slices of mozzarella cheese appropriately sized to cover the chicken breasts.
  • Fresh basil leaf.

How to prepare

  • Soak the chicken breasts in: olive oil, vinegar and spices for at least two hours.

Prepare tomato sauce:

  • Heat the olive oil in a saucepan over low heat heat, Tchouh onion with a pinch of salt and black pepper until it becomes soft, add garlic and Tkulaibh.
  • Add each of: tomato, lemon juice, sugar and stir ingredients well, and cook the mixture over medium heat for a quarter of an hour.
  • Raise the amount of fire, and leave it aside until it is cool.
  • Hit the mixture in a blender to get a smooth sauce.

Chicken packaging:

  • Whisk all of: eggs, thyme, salt and pepper.
  • Mixing ground cakes and cheese together.
  • Chicken seasoning salt breasts, and dipped in egg and then in the ground cakes.
  • Tchouh chicken on both sides in a small amount of oil in a pan and wide, even gaining a golden color.
  • Pour some of the sauce in the bottom of the tray, arrange the chicken breasts above.

When bread:

  • Sprinkle Parmesan cheese on the chicken and basil put paper over it, covered with slices of mozzarella, and the distribution of the rest of the sauce over it.
  • Baked chicken in the oven medium heat for twenty minutes until maturity and is melt cheese.
  • Provide chicken with pasta.

Chicken stew with vegetables


  • Kg of chicken section.
  • Four tablespoons of oil.
  • Mtosttan of the two grains section carrots into cubes and chopped zucchini into cubes.
  • Two cups of chopped green beans and water.
  • Two grains of tablespoons onion, cut into circular slices.
  • Four cloves of garlic, sliced.
  • A tablespoon of chopped ginger and pepper problem.
  • Two Centuries of chopped hot pepper.
  • Three grains of chopped tomatoes older women.
  • Tablespoons of tomato paste.
  • ¼ teaspoon of black pepper.
  • A quarter of a cup of tamarind soaked.
  • Small tablespoons of salt.

For decorating:

  • Half a cup of green coriander.

How to prepare

  • Heat the oil in a saucepan large over medium heat, and add each: onion, garlic, ginger and pepper, and stir material to be reddening onions.
  • Add chicken pieces and stirred until Thmerha.
  • Add each of: tomatoes, tomato, pepper, salt paste, pepper, tamarind and water, and stir the ingredients well.
  • Cover the pot and cook for twenty to thirty minutes until the chicken is approaching maturity.
  • Add each of: zucchini, carrots, beans, and cook the mixture to simmer until the maturity of the vegetables completely.
  • Poured stew in a deep dish served embellishing coriander, and served with rice.

Chicken Fajita


  • Two grains of sweet pepper colored green, red and sliced.
  • A teaspoon of sweet paprika powder.
  • Tablespoons of olive oil.
  • Large onion and cut into slices.
  • Pinch of salt and black pepper.
  • Two pieces of breast-free chicken bone and skin.
  • A quarter cup of cheddar cheese.
  • Teaspoon ground cumin.
  • Three loaves of normal flour tortilla.
  • Half a cup of yogurt.
  • Clove garlic, crushed.

How to prepare

  • Chopping chicken breast to a long and thin slices.
  • Bring a medium-sized saucepan and put a tablespoon of olive oil in a saucepan over medium heat and heat the oil, then Tchouh onion slices, and then add pepper Haw colored Tchouha with onions for three minutes, and then lift the onions and peppers from the fire and leave it aside.
  • Add the remaining quantity of olive oil to the pot, then turn the chicken with garlic, salt, black pepper in oil until chicken is cooked, lift the mixture and leave it aside.
  • Bring a small mixing bowl and mixing milk with salt, pepper, Alababrca, and cumin.

Prepare coil Tortilla:

  • Mix chicken put vegetables and a little mixture of yogurt on one of the ends of tortillas workshops some cheese over it, and then close the aspects (such as the closure of grape leaves) and wrapped like Alsandwehh and put it on the grill and Thmerha sides then cut from the middle and served next to pickles and fried potatoes, sauce and yogurt, or Jawakamula sauce.

Bukhari rice chicken


  • Two grains of big onions Jawanh.
  • A tablespoon of pepper problem.
  • Vrqta cave.
  • Large black pepper coarse spoon.
  • Three large beads of carrots.
  • A tablespoon of salt.
  • Four cups of basmati rice.
  • Three-quarters of a cup of corn oil.
  • A tablespoon of cumin right.
  • Large chicken and cut without skin.
  • A century of red pepper or green.
  • Half a cup of raisins.
  • Eight glasses of water.

How to prepare

  • Wash rice well and put it in a deep bowl, then fill with boiling water and soaked for fifteen minutes.
  • Put as broad a strong fire and put eight glasses of water in a saucepan and wide and leave it to a boil and then add the bay leaf, salt, drained rice from water soaked with stirring quietly and cook the rice for five minutes, then lift the rice from boiling water and place it in a bowl and leave it warm .
  • The development of a medium-sized saucepan on medium heat and put half a cup of oil in a pot and heated, then fried raisins to swell, and then lift it from the oil and leave it aside.
  • Frying islands in the same amount that becomes a golden color and then lift it from the fire and leave it aside, and fry the onions in the same pot until it becomes a golden color and then put it aside.
  • Put the rest of the amount of oil in the pan, then fry the chicken until it is golden in color, then add cumin, black pepper, salt, and spices problem to chicken and Tkulaibhm well, then add two cups of water to the chicken, horns pepper and leave the chicken for fifteen minutes boil on fire, then add rice to the chicken a little Tkulaibh with chicken.
  • The work of the cavity in the surface of the rice and put carrots, onions and raisins in the cavity and Tmarham the amount of rice, then cover the pot and leave it to simmer for twenty minutes, then put the top layer containing carrots, onions aside and the heart of Bukhari rice in a dish suitable, and then scattering the upper layer above rice and decorate Bukhari rice fried nuts, and fried onions, and parsley.

Chicken with the filling


  • Whole chicken.
  • Six onions, chopped.
  • Half cup of each of: Pine. Chopped parsley.
  • Pine.
  • Chopped parsley.
  • A quarter cup of each: Chopped dill. Raisins soaked.
  • Chopped dill.
  • Raisins soaked.
  • Two cups of basmati rice.
  • Two grains of chopped potatoes into medium cubes.
  • Five cloves of garlic.
  • A teaspoon of each: Spice problem. Lummi. Turmeric. the salt.
  • Spice problem.
  • Lummi.
  • Turmeric.
  • the salt.
  • Half teaspoon of each of: cardamom. Saffron.
  • cardamom.
  • Saffron.
  • Medium onion, cut into quarters.
  • Four grains of cardamom.
  • Six grains of cloves.
  • A quarter cup of water.
  • Promises of cinnamon.
  • Boiled egg.

How to prepare

  • Put rice in a deep dish and washed several times with water and soaked for a period of thirty minutes.
  • Put water and saffron in a small cup and leave it aside.
  • Put the chicken in a saucepan and then add a large onion, Lummi, salt, cinnamon, bay leaf, cloves, cardamom and put saucepan over medium heat.
  • Immersion chicken with water and leave it on a strong fire until it starts to boil and then get rid of the foam using a spoon with holes and cover the pot and leave it to simmer for thirty minutes.
  • Chicken broth filter in a deep saucepan and set saucepan over medium heat until boiling broth strongly.
  • Add rice and cook left for a period ranging from seven to nine minutes to bloom the rice grains and then filter and add saffron soaked in water.
  • Put the amount of oil to be exuberantly in a deep frying pan and put it on medium heat until oil is heated and then frying potatoes to become a golden color, remove them with holes using a spoon and put them on kitchen paper to get rid of excess oil.
  • Frying the chicken in the same oil until golden color and then take out the chicken and put it aside.

Prepare padding:

  • Put the amount of three tablespoons of the same oil frying potatoes and chicken in a pan and wide and put saucepan over medium heat and add the onion and Tkulaibh to wither using wooden then spoon add the garlic and Tkulaibh to smell the show garlic and then add the pine nuts, potatoes, Lummi, cardamom, turmeric, raisins, spices, salt and stir ingredients lightly then add the parsley, dill and flipping a simple matter of seconds.
  • Fill the chicken cavity of the filling and put the egg to lock the cavity.
  • Put half the amount of rice in the average size to cover the bottom of the pot and put the chicken in the center of the rice and then put the rest of the amount of rice to cover the chicken and then cover the pot tightly and put it on the backburner for a period of fifteen minutes to Itskr rice.
  • Rice output using holes with a spoon and place in a serving dish and then take out the chicken lightly and put it aside.
  • The remaining rice output then put it in a serving dish and put the chicken on rice and then take out the egg and put it aside chopping the chicken into quarters using a sharp knife and padding on the distribution of rice.
  • Chopping the egg into quarters and put it on the rice and then submit the dish.

Chicken Indian Dates


  • Six pieces of chicken thighs (pin).
  • A glass of water.
  • Medium onion, chopped.
  • Half a cup of tamarind.
  • Large three tablespoons of olive oil.
  • Three cloves of garlic.
  • A teaspoon of crushed chilli.
  • Medium grain of sweet green peppers roasted and chopped.
  • Tablespoons of chopped ginger.
  • And a half cup of coconut milk.

How to prepare

  • Tamarind and put water in a deep dish and soak dates for a period of thirty minutes.
  • Indian filter dates in a small strainer to get half a cup of tamarind and leave it aside.
  • Put the oil in a deep frying pan and put the pan on medium heat and add the onion and Tkulaibh to wither using a wooden spoon.
  • Add garlic, ginger, chicken, chilli chicken and stir until it becomes a golden color.
  • Add the coconut milk and cover the pan and leave on low heat for thirty minutes.
  • Add the tamarind and pepper grilled and cover the pan and leave it for five minutes.
  • Put the chicken in a serving dish and presented with white rice.

Kabsa chicken


  • A kilo of chicken Graman.
  • Three cups of basmati rice.
  • A tablespoon of each: the salt. Spice problem. Latency.
  • the salt.
  • Spice problem.
  • Latency.
  • Small tablespoons of soft coriander.
  • A quarter of a teaspoon of turmeric.
  • Four tablespoons of margarine.
  • Besltan tablespoons chopped.
  • Three large grains of chopped tomatoes.
  • ¼ teaspoon of black pepper.
  • Three tablespoons of tomato paste.
  • Six beads of true cardamom.
  • Audan of cinnamon.
  • Six beads of ram right cloves.
  • Three centuries of green chili.
  • Four sheets of bay leaf.
  • Ten grains of black pepper right.

Frying chicken ingredients:

  • A quarter of a teaspoon of turmeric.
  • Tablespoon of corn oil or margarine.

How to prepare

  • Soak the rice in warm water after washing several times with cold water.
  • Chopping each hen in half lengthwise using a sharp knife or kitchen scissors.
  • Put pepper, cumin, coriander, black pepper, salt, turmeric in a small dish, stirring mixing spices.
  • Scattering a teaspoon of spices on the chicken, stirring to cover spices.
  • Put ghee in a pan and a wide heated over medium heat, then add onions to it and stirring for several minutes for the acquisition of golden color.
  • Add half the chicken and wait for several minutes and then his heart on the second and wait to become a golden color conqueror.
  • Add tomatoes, cardamom, tomato paste, and ram cloves, laurel, cinnamon, green pepper, black pepper.
  • Immersion chicken with water and leave it up to cook over medium heat for fifty minutes until maturity.
  • Chicken broth output, and add a little turmeric on it and a little olive oil and place it in the oven tray, then put it in the oven for 15 minutes until Thmirh.
  • Put the amount of four cups and a half of the broth in a saucepan on the fire up to boiling, add the rice and stirring lightly, and let him boil on the fire to form holes on the surface, cover the pot and leave it on the fire is very quiet for forty minutes to fully mature and Tsekerh.

Biryani chicken


  • Large onion, cut into wings.
  • Chicken, cut into eight pieces.
  • A tablespoon of minced ginger.
  • Package of chopped coriander.
  • A box of yogurt.
  • Five cloves of garlic.
  • Audan of cinnamon.
  • Three grains of cardamom.
  • A teaspoon of masala powder.
  • Two grains of cloves.
  • A century of chili.
  • Package of chopped mint.
  • Small tablespoons of cumin grains.
  • A grain of tomato chopped.
  • A teaspoon of pepper chicken.
  • Half a teaspoon of coriander.
  • Black pepper.
  • Besltan cut into fried wings.
  • Half a teaspoon of cumin.
  • Four cups of boiled rice.

How to prepare

  • Put oil and obesity in a saucepan and then roasting the right spices.
  • Add onion Jawanh then stir to wilt then add ginger, onion, garlic and stirring.
  • Add the chicken and Althamis well then add spices, pepper, Albaodr, and half of the coriander, mint and a half, packet yogurt, and a little fried onions.
  • Move all the ingredients well and then leave it to simmer for the maturation of chicken.
  • Put half the amount of boiled rice in a saucepan and wide and then sprinkle a little seasoning gram masala and then filling the chicken, and a little mint, coriander and a little, and a little fried onions, cover the second half of the rice.
  • Sprinkle a little of spice masala and put Gram-drenched saffron on aside.
  • Add the rest of the coriander, mint, onion Jawanh.
  • Covered with aluminum foil and leave it on very low heat for twenty minutes.

Chicken with rice and saffron


  • A quarter cup of peas.
  • Two cups of rice.
  • Two cups of gravy.
  • Tablespoons of corn oil.
  • A kilo of chicken quarters section.
  • Four cloves garlic, crushed.
  • Audan of cinnamon.
  • Large onion grated.
  • Six grains of cardamom.
  • Vrqta cave.
  • Five grains of cloves.

Saffron mixture ingredients:

  • A quarter of a teaspoon of saffron crushed.
  • Three tablespoons of milk.
  • Piece of ginger.
  • Half a cup of mint.
  • A teaspoon of ground cardamom.
  • A cup of yogurt.
  • Small spoon of salt.
  • ¼ teaspoon of nutmeg.

How to prepare

  • Wash rice more than once with water, soaked for fifteen minutes.
  • Put milk, saffron into a small cup.
  • Put ginger, yogurt and mint into a blender jug ​​and run blender even get a smooth mixture of textures.
  • Put the ginger mixture into a deep dish and then add salt, nutmeg, cardamom and stir ingredients.
  • Cut the chicken mixture and place it inside Soaking the fridge for two hours setting up imbibing chicken.
  • Heat the oil in a medium-sized saucepan, then add the garlic, cinnamon, onion, cloves, cardamom, bay leaf and stirring until the onion becomes golden color.
  • Add the chicken mixture and maceration and leave it to simmer until the maturity of the chicken completely.
  • Transfer the chicken pieces into the dish and leave it aside.
  • Rice filter water from soaking and put the rice and peas as much rice and stir lightly.
  • Add the broth and let the broth until boiling vigorously and the appearance of holes on the face of rice.
  • Add the saffron mixture and put chicken pieces on the face of the rice, cover the pot and leave it to simmer for thirty minutes until the maturation of rice.

Chicken Curry


  • Eight chicken pieces drumsticks.

Marinade ingredients:

  • Medium onion, cut into quarters.
  • Two Centuries of chili.
  • Four large cloves of garlic.
  • A tablespoon of curry.
  • A large piece of ginger.
  • A teaspoon of paprika (sweet) pepper.
  • A teaspoon of cardamom.
  • A teaspoon of chilli.
  • A tablespoon of lemon zest.
  • And a half cup of yogurt (Rob).
  • Four tablespoons of lemon juice.
  • Three large tablespoons of corn oil.
  • Four tablespoons of coconut milk.
  • one and half cup of water.

How to prepare

  • Pepper, garlic, put the onion, curry, ginger, chilli, paprika, perch, lemon juice and cardamom in a blender jug.
  • Operating at medium speed until the mixture becomes smooth and then add the milk through the feed slot and hold operation even get a smooth sauce.
  • Put the marinade inside the glass bowl large then add the chicken pieces and stirred until well covered Baltetbilh and place it inside the refrigerator for four hours with stirring for more than once.
  • Heat the oil in a pan and wide on the fire medium heat, then add the chicken pieces (with the attention of possible splashing oil because chicken wet) * Flipping on both sides until golden color and add the marinade and stirring until it starts to boil.
  • Dissolve the coconut milk with water and add the chicken in the pan and cover the pan and let the chicken until cooked over low heat medium for forty minutes until the maturity of the chicken.
  • Poured into the chicken dish served with rice presented Balfour vermicelli.


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