Duck eggs can be cured by caking them in the paste made from salt mixed with mud or ashes, but at home the easiest method is to use a strong salt water solution. The eggs are at their best after 2 to 3 weeks. If you leave them in the brine for longer they can become unplansantly salty. You can use two jars with tight fitting lid to make this heavenly recipe.

Ingredients for making the Salty Duck Eggs

• 8 to 10 fresh duck eggs
• 1 Cup salt

Method of making the Salty Duck Eggs

• Give the duck eggs a good wash and a scrub with a vegetable brush to remove any dirt. Discard any cracked egg, please do not use any damaged egg as it will spoiled the whole dish.
• Bring 3 1/2 cups water to a boil, add the salt, and stir to dissolve. Leave the water to cool completely.
• Place the eggs carefully in your preserving jar. Pour over the salt solution.
• Place a small ceramic dish or glass at the top of the jar to keep the eggs covered by the water. Close the lid tightly and leave in a cool place for 2 to 3 weeks to get it fragrant.
• When the eggs are ready, remove them from the brine and hard boil them as required. Allow them to cool completely before eating.
• You can enjoy these fabulous eggs with chinese salad of your choice or along with other preparation during Lunch or dinner. 👍😋👌

Peri peri – also spelt/pronounced piri piri and sometimes pili pili is the name of a type of chili, and also the name of a sauce made with that chili…At it’s most basic form Piri piri Chicken is grilled chicken that has been marinated in that spicy chili piri piri sauce – though some grill the chicken first, then simply baste the sauce on at the end. It’s awesome hot dish with so many health benifits 😋👍

Ingredients for making the peri peri Chicken Thighs

• ½ cup peri-peri sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• juice of ½ lemon
• salt & pepper to taste
• 8 chicken thighs skin-on
• 1 whole lemon sliced in half

Ingredients for Peri Peri Sauce or you can use readymade

• 1 pound red chilies chopped (African birds eye pepper or chilli) are traditional, but you can sub with red peppers available to you, including bell peppers
• 4 cloves garlic chopped
• 1 teaspoon smoked paprika you can sub in other chili powders
• 1/2 cup chopped cilantro
• 1/4 cup chopped basil
• 1/2 cup olive oil or vegetable oil
• Juice from 1 lemon (lemon juice)
• Salt to taste

Method of making the Peri Peri Chicken Thigh

• Combine all the marinade ingredients and mix well.
• Spread over the chicken on both sides and allow to marinade for up to 24 hours but at least 1 hour.
• Grill in a hot griddle pan with the lemon halves (alternatively cook the chicken on a barbecue) for 7-10 minutes per side then transfer to the oven (pre-heated to 180ºc) and cook for a further 20 minutes or until the chicken is cooked through.
• Squeeze over the grilled lemon juice and serve.

For Barbecue with Corn on the cob

• Place chicken on well-greased grill over medium heat, skin-side down, for 10-12 minutes, until the skin begins to have a nice char on it.
• Add 2 more tablespoons of vegetable oil to the remaining marinade.
• Flip and baste with a small amount of sauce (not too much or it will burn on your grill plates).
• Close barbecue lid and cook for 40-45 minutes, flipping once or twice while cooking, until chicken is completely cooked through and juices run clear.
• Follow corn foil instructions above. Place corn foil packets on the grill halfway through chicken cook time (after 30 minutes), turning the corn every 5 minutes or so to ensure an even char. Please use any method which suits your appetite but must try out to get the exotic taste of this heavenly dish. Enjoy with your dear ones❤️😋👍

This dish is a authentic, French classic that never seems to go out of style, this dish combines mushrooms and chicken in a tomato and white-wine sauce. The name, literally “hunter’s chicken,” harks back to a time when game birds and mushrooms from the woods were a natural autumn combination. For sure you would ❤️ to have this advance version of this dish. Enjoy it with house salad and steam rice.😋❤️

Ingredients for making the Chicken Chasseur

• 1 1/2 -2 lbs skinless boneless chicken breasts
• 2 tbsp extra virgin Olive oil
• 1 tbsp butter
• 1 medium Sliced onion
• 250g/8oz mushrooms cut into half
• 2 cloves Sliced garlic
• 125ml/1/2 cup dry white wine
• 4 fresh thyme sprigs leaves only
• 2 fresh bay leaves
• 1 tbsp tomato paste
• 150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
• 350ml/ 1 1/2 cups chicken stock
• salt to taste
• 1 tbsp Parsley

Method of making this authentic delicacy 👍

• In a large pan heat 1 tbsp of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden.
• You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
• In the same pan add butter, sliced onions, mushrooms and garlic and saute with a pinch of salt on low heat for 10 minutes.
• Then add the white wine and let it bubble away for a couple of minutes. Get the aroma.
• Then add the thyme leaves, bay leaves and tomato paste.
• Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer.
• If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce. You can or can’t needs to add any roux or flour to thick the sauce. It’s as per your preferences.
• Adjust the seasoning and check the consistency, served hot with steam rice garnished with chopped parsley.
• Enjoy this splendid dish with your loved ones.🥰😋👍

One of my favorite dish, Chicken Marengo is a French dish named after the battle of Marengo ! a victory for Napoleon. Traditionally the dish is served with a garnish of fried eggs and shrimp or crawfish; however, more recipes today, such as this one, usually omit these ingredients. it’s a flavorful combination of boneless chicken breasts, tomatoes, mushrooms, and some wine. The chicken is simmered to perfection with the vegetables and sauce, and the dish takes no more than one hour to prepare and cook. Serve this tasty chicken and tomato dish with hot cooked pasta or noodles and a salad for a fabulous meal.as per you choice and likings ❤️👌😘

Ingredients for making the Chicken Morengo

• 1 1/2 pounds boneless chicken breasts (sliced)
• 1/3 cup all-purpose flour
• 3 to 4 tablespoons extra virgin olive oil
• 1 large sliced onion
• 1/2 sweet sliced bell pepper
• 2 tablespoons butter
• 8 ounces sliced mushrooms
• 2 pressed garlic cloves
• 1/2 cup dry white wine
• 1 cup chicken stock (preferably no-sodium or low-sodium)
• 1 (14 1/2-ounce) can diced tomatoes
• 1/2 lemon juice
• 2 tablespoons tomato paste
• 3 sprigs parsley
• 1 bay leaf
• Salt to taste
• 1/4 teaspoon freshly ground black pepper
• For Garnishing – 2 tablespoons fresh chopped parsley

Method of making

• Put the chicken and flour in a food storage bag and shake to coat the pieces thoroughly and keep aside.
• In the skillet over medium heat, sauté the onions and sliced bell pepper, in 2 to 3 tablespoons of the olive oil until translucent, Keep a side.
• Add the remaining 2 to 3 tablespoons olive oil to the pan and heat over medium heat. Add the coated chicken to the pan and sauté, turning frequently, until browned. Remove the chicken to a plate and set aside.
• Add the butter to the pan and heat over medium-low heat. Add the mushrooms and sauté until tender and lightly browned–about 3 to 4 minutes.
• Add the garlic and continue cooking for a minute until it get sweat.
• Pour the wine into the pan and cook until almost evaporated.
• Add the chicken stock, tomatoes, lemon juice, and tomato paste. Blend well and bring to a boil.
• Add the chicken and vegetables back to the pan along with the parsley sprigs and bay leaf. Taste and add salt and pepper, as needed.
• Reduce the heat to low. Cover the pan and simmer for about 10 minutes, or until the chicken is thoroughly cooked.
• Remove the bay leaf and parsley sprigs from the sauce.
• Spoon chicken mixture into a serving dish and garnish with fresh chopped parsley.
• You can accompanied with hot cooked pasta, egg noodles, or rice as per your preferences. ❤️ this exotic dish👍👍😘

Chicken Piccata is one of my all time favorite dishes. Tender chicken breasts are dredged in a lemon pepper flour and seared until golden. The chicken is then simmered in a fresh lemon caper white wine sauce. Enjoy 👌 this easy (yet seemingly fancy) dish over pasta or with creamy cheesy mashed potatoes to win the hearts ❤️ of your family and friends ❤️❤️👌💐

Ingredients for making the Chicken Piccata 👍

• 4 chicken breasts pounded to about 1/2 inch thick or cut in half crosswise
• 1/2 cup flour
• 1 lemon zested
• 2 tablespoons olive oil more as needed
• salt & pepper to taste

For making the sauce 🛀🏿😋

• 1/4 cup butter
• 1 1/2 tablespoons flour
• 1 cup chicken broth
• 1/2 lemon juiced (about 1 1/2 tablespoons)
• 1/2 cup white wine or chicken stock
• 3 tablespoons capers drained
• 2 tablespoons fresh parsley chopped

Method of making the Chicken Piccata 😘

• Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture and keep a side.
• Heat olive oil over medium high heat and cook chicken about 5 to 6 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.

• In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook for 2 to 3 minutes.
• Gradually stir in chicken broth whisking after each addition until smooth.
• Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally.
• Add chicken back to pan and simmer for 2 to 3 minutes. Stir in parsley and decorate it with lemon slices, serve over pasta or any form of risotto as per your preference.

Enjoy this fabulous dish🥰 Bon appetite 👍

As you know most of the people around the world are fond of Poultry especially baked chicken, as most of the body builders to fill the requirements of proteins are rely on poultry products, so I created this simple and easy recipe to go with so you can fill your hunger so quickly, you can accompanied this dish with steam rice or any sort of bread rolls or sesame bun along with salad.

Ingredients for making the Baked chicken

• 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
• 1 teaspoon kosher salt, divided
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• ½ cup dry white wine
• 2 large Lemons
• 1 14-ounce can reduced-sodium chicken broth
• ⅓ cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 2 tablespoon Chives
• 1/2 cup chopped chives, (about 1 bunch)

Method of making the Baked Chicken with chives

• First of all place chicken breast’s between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch.
• Season both sides of the chicken with 1/2 teaspoon salt.
• Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
• Place the baking dish in the oven for about 5 to 6 minutes at 200 degree Celsius, make sure the chicken breast been cooked properly you can check it with probe thermometer.
• If you want to cook it through skillet.

• Then heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side.
• Transfer to a plate, cover and keep warm.
• Agin heat the remaining 1 teaspoon oil in the pan over medium-high heat.
• Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown for 2 to 3 minutes.
• Sprinkle with the remaining 1 tablespoon flour stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt as per your taste and keep stirring while boiling.
• Then place the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center for about 5 to 6 minutes.
• Stir in sour cream and Dijon mustard until smooth turn the chicken to coat with the sauce. Stir in chives and serve hot immediately garnished with lemon slices.
• You can decorate the cooked chicken breast as illustrated above. Enjoy Bon appetite !!👍👌😘

Ingredients for making the Chicken Cacciatore 😋👌❤️

2 chicken thighs with bone

2 chicken breasts with skin and backbone, halved crosswise

Salt to taste

1 teaspoon freshly ground black pepper or as per your preferences

1/2 cup all purpose flour for dredging

3 tablespoons olive oil

1 large chopped red bell pepper

1 Chopped onion

3 garlic cloves finely chopped

1-2 cup sliced mushroom ( Button Mushrooms)

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

Method of making the Chicken Cacciatore 😘👍

• Marinate the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame.
• Add the chicken pieces to the pan and saute until brown for about 5 minutes each side. If all the chicken does not fit in the pan then saute it in 2 batches.
• Transfer the chicken to a plate and set aside.
• Add the sliced mushrooms, bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender for about 5 minutes.
• Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes.
• Add the tomatoes with their juice, broth, capers and oregano.
• Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
• Continue simmering over medium-low heat until the chicken is cooked through about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tong to transfer the chicken on a platter. If necessary boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then flavored it with basil.
• Served hot accompanied with Semolina pasta, gnocchi, rice or egg noodles work fine with this Italian delicacy. Enjoy this fabulous nutritious dish.

Chicken marsala is an Italian-American dish made from chicken breast and Marsala wine. It is a variation of traditional Italian scaloppina dishes of which there are many varieties throughout Italy and are famous all over the globe👍❤️

Ingredients for making the Chicken Marsala

• 1/2 cup all-purpose flour (plain flour)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 3 large boneless skinless chicken breasts, halved horizontally to make 6 fillets
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter

Making of Marsala Sauce

• 1 tablespoon unsalted butter as needed
• 8 ounces (250g) brown or Cremini sliced mushrooms
• 4-5 cloves minced garlic
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth/stoc
• 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)
• 2 tablespoons fresh chopped parsley

Method of making the Chicken Marsala

• Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
• Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
• In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
• Add the garlic and cook until fragrant for a minute or so.
• Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
• Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens approx for 5 minutes Garnish with chopped parsley and serve immediately.
• Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles as per your preferences. 👍👌😋

This creamy treat is light and tasty tortilla wraps are great for lunch, or slice them smaller and they make wonderful party appetizers or great little after-school snacks.

Ingredients for making the Turkey Tortilla

• 1 (8 ounce) package cream cheese with chives
• 2 tablespoons Dijon mustard
• 6 (8 inch) whole wheat tortillas
• 1 ½ cups finely shredded iceberg lettuce
• 12 slices thinly sliced deli turkey
• ¾ cup shredded Swiss cheese
• 1 large tomato, seeded and diced
• 1 large avocado, sliced
• 6 slices bacon, cooked and crumbled

Method of making the Turkey Tortilla

• Combine the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas.
• Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon.
• Now roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut. You can have it along with the choice of your dip as per your preferences, along with French fries as well. 😀😀🥰🥰

• Prepare this snacks to surprise your loved one especially your kids during holidays. 🥰❤️👏 enjoy this recipes and kids say thanks to your darling mom for this great treat 👍👍

Homemade refried beans, chicken, cheese, salsa, spices, and green onions to a mix bowl and mix to combine. Place about 1/2 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling and roll up like a burrito. For baked chimichangas, preheat oven to 400 degrees F. As per your liking or preferences 😋❤️

Ingredients for making the Chicken Chimichanga

• 3 1/2 cups cooked shredded chicken breasts
• Vegetable oil for frying
• 2 tsp for sautéing
• 1/2 cup finely chopped yellow onion
• 1 clove minced garlic
• 1/2 cup tomato sauce
• 1/2 cup low-sodium chicken broth
• 2 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp ground coriander
• 1/4 cup salsa (bottled or fresh)
• 2 tbsp sour cream
• 3 tbsp plus more for topping
• 1 3/4 cups refried beans homemade
• 6 burrito size flour tortillas
• 1 1/4 cups or 5 oz shredded Mexican cheese blend
• Guacamole and diced tomatoes, for serving (optional)

Method of making the Chicken Chimichanga

1. Heat 2 tsp oil in a 10-inch non-stick skillet over medium-high heat. Once hot add onion and saute until slightly golden and tender, about 4 minutes. Add garlic and saute for 30 seconds.
2. Add tomato sauce, chicken broth, chili powder, cumin, paprika, coriander and salsa. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced by about half and onions are tender, about 6 minutes. Season with salt and pepper to taste, stir in sour cream and toss in chicken.
3. Spread a lightly heaping 1/4 cup refried beans onto the center of each tortilla, leaving about a 2 1/2-inch border to the edge of tortilla. Layer with each with 1/2 cup of the chicken mixture and top with 3 Tbsp shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap, fasten end with toothpicks.
4. Fill a pot with about 1-inch of vegetable oil and heat over medium-high heat to 360 – 365 degrees. Once oil is hot , add two filled tortillas and fry until golden brown on bottom then using metal tongs, carefully rotate to opposite side and cook until golden brown on opposite side.
5. Remove and drain on paper towels, remove toothpicks. Repeat frying in two more batches with remaining chimichangas.
6. Serve warm topped with guacamole, diced tomatoes, cilantro, sour cream, salsa or hot sauce of your choice. You can make such a kids lover snacks during their birthdays or for their School Linch boxes. Kids will always thankful to you for this lovely treat. 🥰😋😀👍

Please Note

• You can use one rotisserie chicken but you can also start with 1 1/2 lbs boneless skinless chicken breasts and cook then shred.
• You can use canned salsa, I’d highly recommend stirring in a few tablespoons of water to thin them out. I used homemade but canned works fine too.
• You can use use cheese of your choice as I used half monterey jack and half cheddar, but a pre-shredded Mexican blend works fine too.👍👌