Celestial Chicken By Shahana Recipes

SOFT GRANOLA

Steps:

• Preheat oven to 300 degrees.
• Combine oatmeal, wheat germ, sunflower seeds and nuts in large mixing bowl.
• Combine sugar, water, oil, molasses or honey, salt cinnamon and vanilla in saucepan. Heat until sugar is dissolved, but do not boil.
• Pour hot mixture over dry ingredients, stirring until well coated.
• Spread granola on 2 large cookie sheets.
• Bake for 20 minutes, stirring occasionally. Remove from oven at this point, if you want a soft granola. Bake 15 minutes longer for a crunchy product.
• Cool granola. Add fruit. Store in air-tight containers. Use within 6 months.

LUAU RESTAURANT CELESTIAL CHICKEN WITH SUPREME SAUCE

Steps:

• Cut chicken breasts into 1/2 inch strips.
• Place sesame seeds in a dry skillet -- toast over medium heat until you can smell the oils escape. 5 minutes.
• Combine salt, flour, paprika and black pepper and sesame seeds.
• Dip chicken strips into half and half then dredge in seasoned flour.
• Heat canola oil in frying pan to 375 degrees.
• Add chicken strips not to crowd and fry til golden brown.
• Remove and drain on paper towels.
• SUPREME SAUCE.
• 1/4 cup butter.
• 6 chicken bouillon cubes.
• 1 1/2 cups half and half.
• 1/4cup flour.
• 1/2 tsp cayenne pepper.
• 1 1/2 cup water.
• Dissolve bouillon cubes in water.
• Melt butter in saucepan.
• Blend flour and cayenne, add to butter making a roux.
• Add chicken boullion stirring constantly until mixture has come to a full boil.
• Lower heat to medium -- and very slowly add half and half. Whisking throughly to avoid lumps.
• TO SERVE.
• Toss hot cooked rice and maybe a tbl of butter with parsley and mound on a platter.
• Place chicken strips atop rice and drizzle supreme sauce over all.

CELESTIAL CHICKEN BY SHAHANA

Steps:

• Place chicken pieces, NOT BROWNED, in casserole.
• Combine curry, honey and mustard in bowl and pour over chicken to cover.
• Bake at 350, uncovered 45-60 minutes or until done.

SUNSHINE CHICKEN

Steps:

• Preheat oven to 350. Arrange chicken, skin side up in a 12 by 8 inch baking dish. Season with salt and pepper. Bake for 45 minutes.
• In a medium size saucepan, mix cornstarch and sugar. Stir in broth, orange juice, brandy, vinegar, orange zest and tarragon.
• Cook, stirring, over medium heat until sauce boils and thickens, about 3 minutes.
• Stir in orange and grapefruit sections.
• Spoon sauce over chicken. Return to oven for 15 minutes longer, until chicken is fork tender.

CHICKEN KABSAH

Steps:

• heat oil. add onion and cardamom and stir over medium high heat till browned but not burnt.
• add boiling water and salt to taste as well as all the remaining ingredients except chicken.
• stir over medium heat till tomatoes turn soft. at this point, taste the broth and adjust seasonings if needed.
• add chicken. cover pot with foil and top with lid. boil 30 minutes.
• remove chicken and bake it at 350 F till golden.
• meanwhile, strain broth. return strained ingredients to pot and add 3 cups of the strained broth as well as rice.
• bring to a boil, then turn down heat to low and cook for about 10 mins or until rice is cooked (all the water will be absorbed at this point).
• place chicken in the middle of a platter, arrange rice around it.
• serve.