Chicken meatballs with peas and saffron

  

2 medium size onions diced 1 bag of frozen peas

1 pound of ground chicken

2 small red potatoes boiled

1/4 cup of fresh cilantro

1 egg

Olive oil

Salt

Pepper

Paprika 

Meatball spice 

Bay leaves 

A pinch of saffron
In a large pan, heat up the olive oil. Sautéed one onion until it becomes translucent. Add the peas, salt, pepper, paprika, saffron, bay leaves and 1 cup of water. Cover and cook for about 10-15 minutes. Meanwhile in a food processor, grind the potatoes, onion and cilantro. Add to the ground chicken with a raw egg, salt, pepper and meatball spice. Mix very well. With wet hands, form meatballs and place on the of the peas. Cover and cook for 30minutes on a medium fire. 

Roasted chicken with vegetables 

  
An easy to prepare weekly dinner is always my first choice in the winter. I like to combine different flavors and make a blend of spices. 

5 red potatoes peeled and diced 

5 carrots peeled and cut into small cubes 

4 cloves of garlic minced 

1 onion diced 

1 cup of mushrooms diced

1/3 cup of fresh chopped cilantro

1 tbsp of olive oil

1 tsp salt

1 tsp pepper

1 tsp paprika 

1 tsp of garlic powder

1 tsp of all spice

In a small bowl, mix together the oil and the spices. Arrange the vegetables in a large pan and the chicken on top. Rub the spice mixture over. Add 1/3 cup of boiling water. Roast in the oven on 400 for 45min to 50min. 

Chicken stir fry

  

  • 1 pound of chicken breast diced into cubes 
  • 2 tbsp of cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp of sesame oil 
  • 2 tsp honey
  • 1 tsp hoisin
  • 1/3 cup of soy sauce 
  • 1 tsp shriracha (optional) 
  • 1/2 cup of bean sprouts 
  • 1/3 cup of bamboo shoots 
  • 1/3 cup of baby corn 
  • 1/4 cup of diced scallions

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of sesame oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes (option to add the shriracha). Pour that sauce over the chicken, add the bean sprouts, baby corn and bamboo shoots, cook for 10minutes on a low fire. Garnish with diced scallions on top. 

General tso’s chicken 

  
This is my favorite chicken dish that I enjoy making when we start getting into fall. The combination of different sauces and spices along with the crunchiness of the fresh broccoli gives this chicken dish a new twist to our weekly diners. Ready in less than 30 minutes, I usually serve it with simple white rice. 

1 pound of chicken diced into cubes

1 tsp salt

1 tsp pepper

1 tbsp of vegetable oil

2 tbsp of cornstarch

1 tsp of garlic powder 

For the sauce 

1/4 cup of cornstarch 

1/2 of cold water

1/2 cup of soy sauce 

1/4 cup of honey or agave

1 tsp of red pepper flakes or 1/4 tsp of sriracha 

1 tsp of garlic powder

1 tbsp of ginger

1 cup of steamed broccoli 

In a large bowl, toss the chicken along with the salt, pepper and cornstarch. Heat up 1 tbsp of vegetable oil in a wok and sautee the chicken for about 8 to 10 minutes on each side. In a small pan, whisk together the ingredients for the sauce. Heat up for about 4 to 5 minutes. Pour that sauce over the chicken, add the broccoli. Toss to coat and sprinkle some sesame seeds on top. 

This dish is perfect when served with white rice topped with chopped scallions.