Recipes from Wocobook

Thai chicken breast

Stir the chicken breast in a pan with a little water and salt for approx. 10 minutes. Let it cool off. Shake the sesame seeds on a warm, dry pan until golden. Allow them to cool and stir them with the other ingredients. Put the chicken breast on the salad, pou...

African peanut chicken

Chop the onions roughly. Clean the chicken portion in 6-8 pieces. Flake tomatoes (if fresh) and chop them roughly.

Chop the chicken pieces and pick them up. Also cook the onions until they are ready. Return the chicken pieces and add tomatoes, tomato sauce ...

Fresh chicken

Dip the chicken pieces dry. Heat the grease on a pan, preferably with teflon coating. Brown the chicken pieces into the fat and leave them stiff until they are fully cooked. Take the meat up and keep it warm. Press white on the forehead. Peel the carrots. Cut ...

Lime-marinated chicken breast with green mojo

Marinating:
Wash the lime in lukewarm water. Peel off the outer part of the skull. Squeeze the juice out. The shell and juice are mixed with the other marinade ingredients. Put the chicken thighs in the marinade. Leave it in the fridge for a couple of hours. ...

Chicken pie in crisp basket with parsley cream and homemade walnut bread

Timbale: Half of the chicken meat is chopped in meatballs, the other half cut into small cubes. The meat is stirred with salt, chopped mushrooms and grated carrot. The other ingredients come in and it is easily stirred together with wooden life. The batter is ...

Kyllingestrudel

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A fad of minced meat is stirred, stirring well with salt, the cream is added and then the eggs one by one. Bring the chopped nuts and freshly ground pepper.

Cut the chicken breast i...

Chicken pepper with basilayonnaise

Bring the sun-dried tomatoes and olives without stone into a food processor and blend it to a coarse puré. Season with salt. Cut the chicken meat into 2½ cm tern and place them in a bowl. Wide the tomato-olive mixture and marinate the meat in the refrigerator ...

Chicken liver with melon and parma ham

The chicken / goose liver is roasted, so it is barely enough and set aside.

Vinegar and syrup boil down to caramel and add liqueur and font. Add butter, salt and pepper and cook the sauce through. Even with maize jelly streaked out in a little cold water.
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