Ingredients
1/4 cup olive oil
2 tablespoon red chili powder
1/2 teaspoon ground cumin
1 teaspoon fresh garlic minced
1/2 teaspoon fresh oregano
4 boneless skinless chicken breasts
1/4 cup olive oil
1 leek white part only chopped
1 clove garlic minced
1 pound fresh spinach
Relish:
1 large mango diced
1/2 medium red onion diced
1/2 bunch cilantro chopped
1 avocado diced
1 small red bell pepper seeded and diced
Juice of 1 lime
1/2 teaspoon salt

Directions

1. Combine first 5 ingredients in a mixing bowl then put chicken in bowl and toss.
2. Marinate chicken refrigerate for 3 hours.
3. Combine all relish ingredients and set aside.
4. When ready to prepare meal get two sauté pans.
5. In one pan heat oil and add leeks and cook until tender then add garlic and cook until brown.
6. Add spinach and sauté until almost wilted.
7. In the other pan pull chicken from marinade and discard marinade.
8. Sauté chicken 4 minutes per side then drain and put on a bed of spinach on each plate.
9. Top with relish and serve immediately.

Ingredients
5 oz boneless chicken breast portion, cut into thin strips
1 in piece fresh root ginger, finely chopped
2 in piece lemongrass stalk, finely chopped
1 red chili, seeded and thinly sliced
8 baby corn cobs, halved lengthways
1 large carrot, cut into thin sticks
4 cups hot chicken stock
4 spring onions (scallions), thinly sliced
12 small shiitake mushrooms, sliced
1 cup vermicelli rice noodles
l/2 tablespoons soy sauce
Salt and ground black pepper

Directions

1. Place the chicken strips, chopped ginger, chopped lemongrass and sliced chili in a Chinese sand pot. Add the halved baby corn and the carrot sticks. Pour over the hot chicken stock and cover the pot.
2. Place the oven-proof pot in an unheated oven. Set the temperature to 400deg. F and cook the soup for 30-40 minutes, or until the stock is simmering and the chicken and vegetables are tender.
3. Add the spring onions and the mushrooms, cover and return the pot to the oven for 10 minutes.
4. Meanwhile place the noodles in a large bowl and cover with boiling water. Soak for the required time, following the packet instructions.
5. Stir the soy sauce into the soup, taste for seasoning and add salt and pepper as required.
6. Drain the noodles and divide them among four warmed serving bowls. Divide the soup between the bowls and serve immediately.

Ingredients
3 Tbs chili powder
3 Tbs lt. brown sugar
3/4 tsp garlic powder
1/2 tsp cayenne pepper,or more to taste,optional
1 tsp vegetable oil
1-1/3 lbs. chicken tenders

Directions

1. Mix together spices and sugar on a plate. Set aside. Rinse chicken and pat dry with paper towels.
2. Heat oil in 12″ skillet over med heat. Press each chicken tender into spice mixture on both sides and place in skillet. Discard remaining spice mix. Cook chicken till no longer pink.
3. Cayenne can be omitted if serving children.

Ingredients
4 lbs ground chicken (turkey won’t taste right)
half stick butter (not margerine)
2 Tbl Olive Oil
1 medium to large onion
4 cups baby carrots
3 stalks celery
5 cloves garlic
2 bay leaves
2 Tbl smoked paprika
1 cup chicken stock
1 can crushed tomato (Contadina or Hunt’s 28oz. is good)
2 cans tomato sauce (same brands as above but each can is 15 oz.)
Frank’s RedHot to taste
salt and pepper to taste

Directions
1.    In stock pot heat butter and olive oil.
2.    Add ground chicken.
3.    Cover pot.
4.    Stir and break up chicken occasionally.
5.    Rough chop veggies and garlic, set aside
6.    Once chicken has mostly cooked add the veggies and garlic and cover.
7.    Let veggies steam with chicken.
8.    After about 10 minutes add the stock, bay leaves and paprika.
9.    Stir and let heat throughout.
10.    Add tomatos.
11.    Add Frank’s RedHot and salt/pepper to taste
12.    Try to let simmer for an hour or two to let flavors mingle.
13.    Feel free to serve with blue cheese crumbles or salad dressing and with crusty bread.