Chicken

Prepare the Enchilada Sauce:

Add the green chilies and water to a blender, blend until smooth

In a small sauce pan, add the olive oil, flour, and spices

Whisk until smooth, when it starts to bubble, slowly add the chilies and water and continue whisking

Bring the mixture to a simmer and then remove from the heat and set aside

Preheat the oven to 350 degrees

Prepare the Enchilada Mixture:

In a large mixing bowl, add the cooked, cubed chicken, sour cream, half of the Pepper jack cheese, cilantro, green onions, and spices

Gently mix to combine

Put it all together:

Preheat a medium pan over med-high heat

Add 1 to 2 tortillas to the pan and heat them for about 60 seconds or until pliable

Set the heated tortillas on a plate with foil so you can cover them as you prepare the rest

Once all the tortillas are heated, get a 13x9 baking dish and start filling the tortillas with the mixture

Fill a 1/4 cup measuring cup with the chicken mixture and evenly distribute on a tortilla

Roll the tortilla and place, seam-side down in the baking dish

Repeat until all the tortillas have been filled and rolled

Spoon the enchilada sauce over each tortilla

Evenly spread the rest of the grated Pepper jack cheese on top

Put in the oven for 30 minutes

If the cheese isn't slightly browned on top, put under a high broiler until the cheese is slightly browned (about 2 minutes)

Garnish with chopped cilantro and / or sliced green onions and serve with sour cream

Pre-heat your grill or oven (pre-heat to 350 degrees if baking)

In a medium mixing bowl, combine the salt, pepper, onion and garlic powder

Pat the chicken thighs with a paper towel, then season both sides liberally with the spice mixture

Put the chicken on the grill, skin side down

Once the chicken is on the grill, start on the sauce

In a medium mixing bowl, whisk together the peanut butter, tamari, lime zest and juice, along with the chili paste, honey and scallions

Start by gently breaking down the peanut butter with the whisk. As the peanut butter breaks down, it will get easier to whisk

Once the chicken is about half-way cooked, flip it so the skin side is up

When the chicken is done (about 165 degrees internal temp), put it on a platter, drizzle the sauce you made along with the cilantro and chopped peanuts

Serve right away and enjoy!

Put the chicken pieces in a gallon sized ziplock bag along with the buttermilk and hot sauce

Massage/mix the chicken, buttermilk, hot sauce to make sure the chicken is soaking. (use two bags if necessary)

Marinate the chicken overnight (4 hrs minimum) in the refrigerator

When ready to cook -

Mix 4 teaspoons salt, black pepper, thyme, flour, cornstarch, cayenne pepper, black pepper, salt, and baking powder in a bowl and stir to combine. I like to put the seasoned flour in a baking dish to give me room to dredge the chicken

Take the chicken pieces from the bag, one a time, let the excess buttermilk mixture drain off and then dredge in the seasoned flour mixture

Place the seasoned chicken on a wire rack set in a rimmed baking sheet and repeat until all the chicken has its first coat of dredge.

Put in the refrigerator at least 15-20 minutes to let the chicken set up with the dredge.

In the meantime, mix together some of the buttermilk/hot sauce mixture with the eggs in a med-large bowl

Dunk the chicken in the egg mixture and back in to the seasoned flour, thoroughly coat, getting the mixture in to every crevice and put back on the wire rack

Repeat until all the chicken is coated

Refrigerate again for at least 20-30 minutes

When ready to fry

Heat the peanut oil in a cast iron Dutch oven or similar heavy pot

Clip your deep-fry thermometer in so you can monitor the oil temperature

Pre-heat your oven to 350 degrees

When the oil gets to 325-350 you can start adding the chicken

Don't add more than 2-3 pieces at a time as the oil temperature will drop and be harder to regulate. Try to maintain 325-350 degrees

Cook until deep golden brown (about 8 minutes for the wings, 10 minutes for the legs, 12 minutes for thighs and 15-18 minutes for the breasts. All these times are assuming bone-in pieces)

As the chicken is finished cooking in the oil, place on a clean wire rack.

Unless you are absolutely sure it is cooked through (test with a thermometer), put in the oven for another 10-20 minutes for the bigger pieces.

Serve with your choice of sides, but you can't go wrong with cole slaw and mashed potatoes.

Pre-heat oven to 375 degrees

Add the butter and minced garlic to a large microwave-safe bowl and heat for about a minute

When the butter is completely melted, stir in the Dijon mustard and cayenne pepper

Coat the chicken with the Dijon mixture and set aside (let it marinade in this mixture up to 24 hrs if you want to make ahead)

In a baking dish, combine the Panko, finely grated Parmesan cheese, paprika, and chives, mix to combine

Roll the chicken pieces in the Panko mixture, fully coat and place on a baking sheet

Bake the chicken for about 50-60 minutes (internal temp should be about 160-165 degrees and the breading should be slightly browned)

Serve with the side(s) of your choice

Preheat the oven to 450 degrees.

Pat the chicken dry, season with salt and pepper

Heat a cast-iron skillet over medium-high heat

Add the chicken thighs, skin-side down (don't over crowd the pan, work in batches if you need to)

Cook until the skin is golden brown, about 12 minutes

Turn off the heat

Carefully wipe out the fat from the pan, leaving about a tablespoon

Transfer the skillet to the oven for about 10 minutes

Take the skillet out, flip the chicken, and return to the oven for another 8-10 minutes

Make sure the chicken is fully cooked with a thermometer

In a sauce pan, add the vinegar, wine, shallots, lemon zest, lemon juice, and bay leaves

Bring to a simmer over medium heat and reduce to a wet paste

Add the heavy cream and reduce by half

Reduce the heat and remove the bay leaves

Add a few chunks of butter and whisk until melted

Continue adding butter and whisking until it is all incorporated

The sauce should be creamy at this point

Be careful not to let the sauce get too hot or it will break

Season the sauce with salt and pepper and taste

Serve either in the cast iron skillet or plated - either way, sauce on the bottom, then chicken, sprinkle with chives

For the Marinade:

Whisk the yogurt, ginger, salt, red chili powder, garam masala, pepper, turmeric, and garlic in a large bowl.

Add the chicken and mix to fully coat all the chicken

Squeeze out the air and seal in a large freezer bag

Refrigerate for at least 4 hours, overnight is best.

For the Sauce:

Add the ghee to a large Dutch oven over medium heat

Add the onions, Serrano, salt

Cook until the onions begin to caramelize

Move the onions to one side, making room to add the fenugreek, garam masala, chili powder, and paparika

Stir the spices for about a minute, until fragrant

Add the tomatoes, break them up as needed and bring to a boil

Reduce the heat to a simmer and cook until reduced by half (you'll want to stir occassionally) - about 30 minutes

Turn off the heat

Let the sauce cool for 5-10 minutes then transfer to a blender. (don't fill the blender more than half way)

Remove the center cap of the blender, cover the lid with a clean dish towel, and pulse until smooth

Add 1/4 cup heavy cream and puree until creamy

Pour back into the pot and bring to a simmer

Taste and season with salt and pepper as needed

Pre-heat your broiler to high

Arrange the chicken on a foil-lined baking sheet

Broil until the chicken starts to brown, about 5-7 min per side (it won't be fully cooked at this point)

Remove from the broiler and let cool

Cut the chicken into bite-sized pieces

Add the chicken to the simmering sauce and cook until until the chicken finishes cooking, about 10-12 minutes

Serve over rice and garnish with the cilantro

Serve the naan on the side and enjoy!