Gold Coin Chicken Recipes

GOLD COIN CHICKEN

Steps:

• In a bowl add minced chicken, add chopped green chilly, chopped garlic, salt, spring onions, chopped coriander leaves, and add beaten egg, mix it well. Cut rounds from the bread slices using a cutter or a lid. Take the mixture put it on the bread slice, sprinkle sesame seeds top of this apply egg wash and deep fry in the oil on a medium flame till golden. Serve this hot with your favorite sauce.

GOLD COIN CHICKEN

Steps:

• In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides.
• Remove chicken to 7 x 10 baking pan in single layer.
• To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended.
• Brush mixture generously over chicken, cover and bake in 375°F oven 30 minutes.
• In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain.
• Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease.
• Add drained carrots to frypan and stir gently until carrots are well coated with glaze.
• To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.

GOLD COIN CHICKEN

Steps:

• In large frypan, place butter and melt over medium heat. Add chicken, sprinkle with salt, garlic powder and pepper and cook about 8 minutes or until chicken is brown on all sides. Remove chicken to 7 x 10 baking pan in single layer. To frypan, add molasses, orange juice, onion and gingerroot. Stir until heated through and well blended. Brush mixture generously over chicken, cover and bake in 375°F. oven 30 minutes. In medium saucepan, place a small amount of water and carrots. Cover and steam about 5 minutes or until crispy tender. Drain. Baste chicken again with molasses-orange glaze, return to oven uncovered and bake about 10 minutes more or until fork can be inserted in chicken with ease. Add drained carrots to frypan and stir gently until carrots are well coated with glaze. To serve, arrange chicken on serving platter and place carrot "coins" as a border around chicken. Sprinkle with chopped parsley and garnish with parsley sprigs.