Chicken Papadoris Recipes

CHICKEN PAPADORIS

Steps:

• Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
• Melt butter in a large skillet over medium heat. Stir in the chicken, and cook 5 to 10 minutes, until no longer pink and juices run clear.
• Stir onion and garlic into the skillet, and cook until tender. Stir in the pine nuts, soy sauce, and coconut milk. Season with paprika, cumin, and curry powder.
• In a small bowl, blend the cornstarch and water. Mix into the skillet. Stir constantly until a thick gravy has formed.

CHICKEN PAPADORIS

Steps:

• Remove all fat from chicken breasts and discard.
• Cut chicken breasts into bite size pieces.
• In a large frying pan, melt butter, add onion and garlic and saute' until onions are translucent.
• Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
• Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
• In a cup, mix together tapioca starch and water until dissolved.
• Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
• Use only enough tapioca mixture so that the sauce has the consistency of gravy.
• Adjust seasonings to taste.

SIX LAYER BARS

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a 9" x 13" oven-proof casserole dish.
• Sprinkle graham wafer crumbs on bottom and half way up sides of dish.
• Sprinkle coconut evenly over crumbs.
• Sprinkle chocolate chips evenly over coconut.
• Sprinkle butterscotch chips evenly over chocolate.
• Pour sweetened condensed milk over the top and spread evenly.
• Sprinkle chopped nuts over top.
• Bake in preheated 350 F oven for 30 to 35 minutes.
• Cool and chill before cutting.
• Cut into 2 1/4" x 2 1/2" bars or as desired.