1. Wear rubber gloves and chop and seed the chiles.  
   
2. Purée the ingredients in a blender.
3. Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
4. Grill the chicken, over direct heat, covered, 10 minutes per side, or until it is cooked through.

1. Combine mayonnaise ingredients in a food processor or chop them finely and mix them together.
   
2. Mix lemon juice, yogurt, ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts in a bowl, dish or platic bag and coat well. Marinate refrigerated for 3 to 8 hours.
   
3. Remove chicken breasts from marinade (do not wipe clean). Grill chicken over medium hot coals until done, about 5 minutes per side. Cool slightly and slice chicken into diagonal strips. (Chicken can be prepared up to 2 hours ahead.)
   
4. Serve on toasted bread with mayonaise.
   

1. Combine ingredients in a bowl. Pour into a zip lock bag and add chicken.
2. Marinate overnight and grill.

   *Note: Serve with Honey Mustard Barbeque Sauce

1. Mix ingredients together. Microwave or simmer until sugars have melted and combined.
2. Put on Chicken*
3. Eat.
   

*Good on Pork too!

1. Prepare all ingredients and have them handy.
2. Quickly stir-fry chicken in the oil until opaque.  Tranfer to a plate.
3. Saute Onions, garlic, chiles, lemongrass in the pan with leftover juices and oil 1 minute.
4. Add chicken stock, fish sauce and carmel sauce.  Mix well and simmer five minutes until onions are soft.
5. Add chicken, cover and let simmer another five minutes until chicken is fully cooked and heated through.
6. Serve over jasmine rice, if desired, and garnish with green onions and cilantro.
   

1. Cut the chicken into bite-sized chunks and crush the cashews into a paste- this is most easily done with a blender or food processor with some of the chicken stock or water. Combine dry spices.
2. Sautee the onions in half the oil and a few pinches of the spice mixture.  Cook until they are soft.
3. Add the chicken, the remaining oil,  and most of the remaining spices.  Sauté lightly, stirring well.
4. Add the garlic, ginger and jalapeno.  Sauté a minute or two more. Add the cashew paste and the stock.  Stir well to incorporate, cover and simmer until chicken is tender, about thirty minutes.  You want the chicken to cook slowly at low temperature to make it tender and not rubbery.
7. Before serving, add the remaining seasoning, stir in the yogurt and stir through until the sauce is uniform and warm.  Adjust seasoning with salt and pepper and garnish with fresh cilantro.
8. Serve with rice or on its own.  If serving over rice, add more stock to make a thinner sauce.

Note:  Cashews may be salted, but you will probably not need any salt at the end of cooking.   Coconut milk will make a heartier dish but will add considerable fat

1. Add all spices to a frying pan.
2. Toast briefly until aromas start to come out, taking care not to burn the spices.
3. Grind in a spice mill and keep in a covered jar.

Note: Garam Masala may be commercially purchased, but it is easy to make your own.  There are many recipes available,  but this is a fairly tupical representative. For best results use whole spices.

1. Skin chicken and remove from the bone.  Cut into large chunks.
   
2. Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in curry for 30 minutes.
3. Fry chicken pieces for 4 minutes in a hot skillet with a little peanut oil.  Add the remainder of the curry paste and stir fry for a minute or two.  Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. 
4. Garnish with  peanuts and cilantro and serve with steamed jasmine rice.

1. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
   
2. Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add  1/4 cup water, and stir to make a paste. Set aside.
3. In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste
4. Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

1. Generously season chicken pieces with salt and pepper. Spread flour in a wide, shallow bowl, and dredge chicken until it is well coated. Shake off any excess flour.
2. Place a deep saute pan (just large enough to hold the chicken pieces in a single layer) over medium-high heat for a minute or two. Add olive oil, and heat until oil shimmers. Arrange chicken pieces in pan, skin side down, and allow to sit without being moved until undersides are browned, about 3 minutes. Turn chicken, and allow to sit again until browned, 3 to 4 minutes.
3. Add vinegar, wine and prunes. Cover, and reduce heat to low. Simmer, basting occasionally, until chicken meat is tender and almost falling off the bone, about 30 minutes.
4. Using a slotted spoon, transfer chicken pieces and prunes to a platter, and keep warm. Raise heat under the pan to high, and reduce pan juices for a minute or two. Pour juices over chicken pieces, and serve.

1. Preheat oven to 425 degrees.
2. Mix the veggies and the meat and put in the ramequin leaving 1/4 inch or so. Pour in enough gravy to fill in the gaps.
3. Add buttermilk or skim milk to the biscuit mix to make a slurry that is just pourable or easily spreadable.  Cover the mixture in the ramequin with the slurry.  You can add herbs if you like for an epicurean effect.
4. Spray the tops of the "pies" with cooking spray or olive oil, and dust with paprika, sesame seeds or some other "garnish" if you like.
   
5. Bake until topping is golden brown and interior is heated through- 15-20 minutes depending upon how much frozen food you use in the interior.
   

1. Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
   
   
2. When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
   
   
3. Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
   
   

1. Roast chiles over an open flame or under a broiler, turning, until flesh is charred.  Put in a paper bag to steam for 20 minutes.  Rinse chiles under water to removed charred skin and seeds, chop chiles coarsely.  Alternately, use canned chiles.
   
2. Mix cilantro, onion, tomato together and reserve lettuce.  This will be heaped on top of the enchiladas or served on the side as a salad, so prepare enough to make a dinner salad for however many people you are serving. 
   
3. Add oregano, pepper, sage , cumin and msg to chicken stock and simmer to poach chicken until cooked, roughly 20 minutes.  Shred chicken- this is most easily done by pulverize with a meat tenderizer,  or rolling pin.  You can also rake a fork across it to get it to separate into strands.  
4. Add chiles to leftover stock and purée in a blender (unless you are using canned enchilada sauce).
   
5. Add sour cream to shredded chicken and mix well.  A this point you may roll it in tortillas and place in a baking dish or  layer the tortillas and chicken in a casserole dish.  Be sure to  add some enchilada sauce to the bottom of the dish first.  Then drizzle the remailing sauce on top of the enchiladas, top with cheese, and heat throgh in a 350 degree overn for 15-20 minutes or until cheese is bubbly and the enchiladas are heated through.
   
6. Alternately you can heat up the chicken and tortillas, mix the sour cream with the heated chicken (if you cook the sour cream with the chicken it will separate, so always add it to hot chicken andallow to just heat gently)  and then layer them on a plate with tortillas.  Smother with sauce, top with cheese and either zap in the microwave to melt the cheese or put them in a  medium oven  (275) for a few minutes until cheese is melted.
7. Cover them with the salad fixings or serve them on the side.  Alternately,  heap them in a dish and put the lettuce on top and then the salad, or serve the salad on the side if you prefer.  Serve with lime wedges to dress the salad .
   
   

1. Chop all your ingredients and have them ready at hand.  Mix the ingredients of the sauce together  reserving about 1/4 cup of the liquid and dissolving the cornstarch in that.
   
2. In a hot skillet, fry the chicken and mushrooms in the peanut oil until it is translucent and cooked through on top and brown on the bottom (you can substitute other oils, but you will find that it adds that "extra something" that makes the Chinese restaurant food taste so good).  Reserve the chicken.
   
3. In the same pan, saute the rest of the vegetables until they are half-cooked but still crispy.  I suggest adding the peppers and carrot first, then the onions, then the celery, as they need different times to cook.
   
4. Add the chicken back to the pot withthe pea pods and bamboo shoots.  Mix well and add the liquid for the sauce.  Add the pineapple and cherries and bring to a boil, stirring well.  Cook until the sauce thinkens, which should begin pretty much immediately but let it go for a couple of minutes so that the starch cooks thoroughly, no more than five minutes.
5. When heated through, serve over rice (about a cup per person) and garnish with chopped green onions or chives, if desired.
   

1. Preheat oven to 375°F.
   
2. Combine first 4 ingredients in small bowl. Gradually whisk in oil. Rub cavities and outside of hens with mustard mixture. Season with salt and pepper.
   
3. Arrange in shallow roasting pan. Bake until cooked through, about 1 hour 15 minutes (cover with foil last 15 minutes if chicken  browns too quickly). Let stand 5 minutes and serve.

1. Combine first 7 ingredients and marinate 1-2 hours in the refrigerator
   
2. Combine the peppers and onions
   
3. Heat a hot fire in your grill.  When coals are hot, grill chicken strips for three minutes per side or until cooked through and slightly charred on the outside.  Transfer to a bowl.
4. Add peppers and onons on grill (you will need a basket for this or they will fall through- some aluminum foil with holes in it will do.  Alternately, roast the peppers on the grill itself)
5. when they are heated through and showing signs of camalization, mix them together with the chicken.
6. Serve with warm torillas, garnish with sour cream, monterrey jack cheese and pico de gallo.