Minced chicken meatballs

The composition of the dish:

Method of cooking:

Ingredients:
- Minced chicken - 500 g
- Eggs - 1 pc.
- Parmesan cheese
- Baton
- Parsley
- Tomatoes
- Spices

Mix all the ingredients and form meatballs, scald it, after it add 3 tablespoons of water, tomatoes, then jug slightly. May be served with any garnish. If you prefer pasta, you can grate some cheese onto it.

Chicken shashlik

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Light beer - 1 bottle
- Onions - 2 heads
- Oregano - 1 tsp.
- Black pepper - 1/2 tsp
- Salt

Rinse the chicken. Separate the flesh from the bones and chop it into small pieces, season with salt and pepper, add some oregano. Clean the onion, cut into slices. Put onions and the chicken into light beer and marinate for 10 hours. Push chicken pieces and onion slices alternately on skewers. Grill it until done. Serve with fried potatoes, sprigs of fresh herbs.

Spicy sausage in a puff

The composition of the dish:

Method of cooking:

Ingredients:
- Sausage - 4 pieces.
- Puff pastry - 350 g
- Cheese - 8 slices
- Cucumber pickle - 4 pcs.
- Mustard - 1 tsp
- Egg - 1 pc.

Directions:

Cut sausages lengthwise into 2 parts. Slice cheese and cucumbers. Roll the dough 5 mm thick, cut into strips, brush with mustard, place sausage halves, cheese and cucumber slices on each strip. Wrap into rolls, brush with egg and bake until cooked dough.

Honey Wings

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken wings - 1,5 kg
- Honey - 1 tbsp.
- Soy sauce - 1 tbsp.
- Salt, spices to taste
- Vegetable oil for frying.

To make this fast and easy mess, salt and spice the wings and fry for 5-10 minutes. Then add 1 tablespoon of honey and mix well. 5 minutes before cooked pour the soy sauce and mix again.

Chickens with golden eggs

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 2 pcs.
- Lemon - 2 pcs.
- Grounded ginger - 1 tsp.
- Run butter - 2 tsp.
- Vegetable oil - 6 tbsp.
- Onions - 8 pcs.
- Garlic - 2 cloves
- Chicken stock cubes - per 200 ml of stock
- Saffron - 1/4 tsp.
- Grounded cloves - 1/2 tsp.
- Egg - 4 pcs.
- Black pepper, salt

Clean and wash chickens, dry, season with salt inside and out. Put half a lemon inside the chicken, sprinkle with black pepper, half the rate of ginger, cloves, sew up the abdomen. Heat the run butter and 3 tablespoons of vegetable oil, fry the chicken on all sides and put them to another bowl. Clean and chop finely onions and garlic, saute in the oil remaining after roasting the chicken, add stock, salt, put the chicken back. Squeeze juice of one lemon. Beat up saffron, ginger and remaining vegetable oil, gradually adding the lemon juice. Pour over the chicken and stew covered over low heat for 25-30 minutes. Boil hard boiled eggs. Shell, put in a roasting pan with the chicken 10 minutes before ready. When serving pour the chicken sauce, remaining after the fire, decorate with eggs. Serve on rice.

Chicken with pita bread

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken
- Lime zest - 1/2 tsp.
- Lime juice - 1/4 cup
- Tequila - 2 tbsp.
- Honey - 2 tbsp.
- Vegetable oil - 1 tbsp.
- Minced garlic - 1/4 tsp.
- Starch - 2 tbsp.
- Tomato - 1 pc.
- Avocado - 1 pc.
- Pita - 4 pcs.
- Lime - 2 pcs.
- Black pepper, salt to taste

For sauce, mix lime zest, lime juice, tequila, honey, vegetable oil, starch, and garlic, season with salt and pepper, bring to boil, stir untill the sauce thickens.
Grill chicken for 10-15 minutes. 5 minutes before the end of cooking pour the cooked sauce part.
Before serving, lay a folded pita bread on a platter, place the fillets, slices of tomato and a few slices of avocado.
Pour remaining sauce to the chicken and decorate wit a wedge of lime.

Legs in a puff

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken legs - 4 pcs.
- Cheese - 4 slices
- Puff pastry - 500 g
- Seasoning for chicken - 1 tsp.
- Mustard - 1 tsp.
- Honey.
- Salt

Remove the bone from the legs, rub the legs with a mixture of mustard and honey, leave on for 30 minutes. Gently lift the skin and stuff formed pockets with the cheese slices.
Roll puff pastry a 5 mm thick, cut into long narrow strips and wrap the legs tightly. Bake in oven at 200°C until golden brown.
When serving garnish with salad. Decorate with greens.

Chakhokhbili Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- 1 chicken - 1.2 kg (chicken can be replaced by a similar number of thighs)
- Tomatoes - 3 pcs.
- Onions - 2 pcs.
- Cilantro (or parsley) - one batch
- Basil - one batch
- Khmeli suneli - 1 tsp
- Small red pepper 1 pc.
- Salt to taste
- Garlic - 3-4 cloves
- Butter

Cut chicken into small pieces of about equal size, wash, dry with paper towels. Fry in a dry frying pan for 15 minutes, turning constantly, until golden brown. Reduce the heat.
Slit tomatoes skin crosswise, pour over boiling water, dip into cold water and remove the skins. Cut into small cubes, add to chicken. Stew for 10 minutes.
Cut onions into half rings and fry with butter until golden brown.
Add to the pan, stew covered for 30 more minutes. At the end add the finely chopped garlic, herbs, salt and spices, stir and stew for 7 more minutes.
Serve with rice or mashed potatoes.

Mexican Chicken

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 pc.
- Tomatoes - 5 pcs.
- Onions - 3 pcs.
- Chicken stock - 1 cup
- Butter - 4 tbsp.
- Vegetable oil - 4 tbsp.
- Ketchup - 4 tbsp.
- Hot peppers - 1 pod
- Garlic - 2 cloves
- Cinnamon - 1 stick
- Ground black pepper
- Salt

Wash and dry the chicken, salt and pepper it, fry in a mixture of butter and vegetable oil until golden brown, then remove from fat.
Fry the onion and garlic in the same fat, add chopped tomatoes, ketchup, cinnamon, hot pepper, put the chicken, add stock and stew covered until tender.
Pull the cooked chicken out, drain the sauce. Wipe vegetables and mix with the sauce.
Serve chicken with this sauce, garnish with fried potatoes or boiled rice.

Stuffed chicken necks

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken necks - 1kg
- Chicken liver - 300-500 g
- Flour (or semolina) - 2 tbsp.
- Onions - 1 onion
- Salt, spices - to taste
- Chicken fat (for frying)
- Chicken stock

Rinse chicken necks, gently remove the bones so as to obtain one-piece hollow tube. For the stuffing: in a little chicken fat saute semolina or flour, separately fry chopped onions and chicken livers. Mince liver with a meat grinder or chop finely, mix with flour and onions. Stuff necks wit the resulting meat, sew and cook them in chicken stock over medium heat for 30-40 minutes. Then take the necks off the stock, let the liquid drain and fry them in chicken fat.

Chicken roll

The composition of the dish:

Method of cooking:

Ingredients:
- Chicken - 1 kg
- White bread - 2 slices
- Milk - ?cups
- Eggs - 4-5 pcs.
- Butter - 2 tbsp.
- Salt and pepper - to taste
Directions:
Rinse chicken and dry on a napkin. Then, together with white bread (previously soaked in milk) mince with the meat grinder. Add the eggs to the pulp, salt and mix well. Put a layer about 2 cm on gauze and gently pulling up turn in the form of rolls. Transfer to a greased with baking butter baking dish. Sprinkle some melted butter on top and place in preheated (180 degree) oven. Bake until golden browned about 35-40 minutes. Serve as a hot or cold, with fresh herbs and vegetables.

Roasted sausage with cheese

The composition of the dish:

Method of cooking:

Ingredients:
- Sausage - 4 pcs.
- Mustard - 1 tbsp.
- Processed cheese - 100 g
- Vegetable oil - 2 tbsp.
- Roasted bread - 4 slices
- Lettuce

Directions:

Cut sausages lengthwise, brush slices with mustard. Then connect the halves, put between slices of cheese between them, and fix with a wooden skewer, which is to be removed after roasting.
Roast the prepared sausages with butter until golden brown.
Serve on lettuce leaves with roasted slices of bread.