Now if you liked the creole spice mix why not try it? It's very easy to do,of course,like most stuff I do.
Basically you sprinkle the chicken with the spice mix,according to your taste and roast it in the oven until it browned nicely.

I was so sure that my kids won't like this!!! Imagine my surprise when they licked they plates!

Ingredients:
1 egg white
2 teaspoon cornflour
1/4 teaspoon grated ginger
500 gr chicken breast fillet,cut into strips
3 tablespoon oil
Lemon Sauce:
2 t cornflour
1 1/2 t sugar
2 T lemon juice
3/4 cup chicken stock
2 t soy sauce
1 t dry sherry

Combine the egg white,cornflour,ginger and some salt in a bowl and add the chicken,mixing well.Refrigerate for 30 minutes.


Heat the oil in a wok. Drain the chicken,discard the marinade and stir fry until just cooked but not browned.Remove and keep warm.






To make the lemon sauce,mix the cornflour with 2 tablespoons of water to make a smooth paste.Add to the wok with all the remaining sauce ingredients.Stir and boil for 1 minute.





Add the chicken,stirring to coat with the sauce.Serve with rice.

Just something I made when I was busy and had no time to stay in the kitchen.Plus you know how much I love fast recipes.



Ingredients:
chicken thighs
potatoes
carrots
onions
garlic
thyme
salt
freshly grounded pepper
stock

Cut up the cleaned veggies and put them on the bottom of the roasting pan.You're making a veggie bed for the chicken.

Add the chicken,salt,pepper and thyme.A
Add stock and let it roast until chicken starts to brown.
Enjoy!

Just a quick one as I promised to post this. Jo etvagyat!

Ingredients:

500 gr chicken breast fillets
1 cup breadcrumbs
1/2 cup flour
1-2 eggs,beaten
salt,pepper
lemon juice,freshly squeezed
mixed herbs or garlic powder for seasoning breadcrumbs (optional)

Slice breasts in half and beat until flattened. Beat only one side.
Add lemon juice to chicken breasts.
Season the chicken with salt and pepper and coat in flour.
Coat chicken in (seasoned) breadcrumbs.
Heat oil in fry pan and cook chicken breast on each side until browned.

I'm posting this for Imi,a friend  far from home who I'm sure he's missing this a lot. The taste of home. I never use flour to coat the chicken or to thicken the sauce.My cooking motto is quality not quantity. Enjoy! Jo etvagyat Imi!

Ingredients:
1 chicken,washed and cut in pieces
2 large onions
2 garlic cloves
2 T hungarian paprika
1 cup chicken broth (add more if you want a thinner paprikas,but you might get gulyas)
Salt,pepper
Sour cream(optional) to serve

Fry the pieces of chicken until brown.
Remove chicken and set aside.
Fry the onions until golden brown and soft.
Add the garlic and fry for another minute.
Add the paprika.
Add the chicken with the juices from it.
Add the water and boil about one hour.(not so sure about the time since I mostly use a pressure cooker)
At the end season with salt and pepper.
Enjoy

I made this during the ZWT6 from my fellow vagabond,Lavender Lynn. She calls it Teriyaki Delight.try it and you'll see why.

Ingredients:
1/4 cup ketchup
1/4 cup hoisin sauce 
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, minced
2 teaspoons dark sesame oil
Chicken:
8 boneless skinless chicken thighs
sesame seed, toasted in a skillet
 cooked rice
green onion top, cut into 2-inch strips

Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.
Remove chicken from bag and discard marinade.
This can be cooked on grill or in broiler.
Either way chicken should be cooked about 5 minutes on each side.
Transfer to cutting board and let thighs rest for 5 minutes.
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.
Serve over rice, and garnished with green onions.