Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

Grilled Chicken Breast Asparagus and Carrot with Orange Marinate

Sharing a healthy recipe for busy professionals!

Ingredients

1. 1 piece of Chicken Breast
2. 5 stalks of Big Asparagus (Cut away 4 cm from the bottom of the stalks and peeled using a peeler)
3. 1/2 Carrot (Peeled and Cut into slim stalks)
4. 1/2 teaspoon of Salt
5. 1/2 teaspoon of Coarse Black Pepper
6. 1/2 teaspoon of Mixed Herbs (eg. Brand Masterfood)
7. 3/4 cup of Orange Juice
8. 1 tablespoons of Olive Oil

Preparation

1. Marinate Chicken Breast with Ingred no. 5 to 7 for approx 3 hrs. After approx 2 hrs, add carrot to marinate.

Steps

1. Spread Olive Oil on Baking tray
2. Add Chicken Breast and spread carrot around it
3. Place to reheat Oven, Grilled Function for approx 4 minutes.
4. Blast Chicken Breast with the remaining marinating sauce.
5. Add Asparagus and grilled for approx another 4 minutes or until chicken is cooked.

Serve while Hot!

Good to be serve as a Main Course in an intimate event.

[Guest Post] Halloween Treats: Beef Stew With Mashed Potato Ghosts by Michelle Rebecca

Photo credit: Taste of Home

On Halloween, most people focus on buying candy, decorating their porches with carved pumpkins, turning their yards into haunted mansions, using farm equipment to create scary – but fun! – haunted hayrides, and of course dressing up their children – and even pets! – as bumblebees or little devils.

Aside from toasted pumpkin seeds and ever-present candy, food often takes a back seat during this holiday. However, you can have lots of fun creating these creepy but delicious dinner recipes. Tie an apron around your witch costume and pull out that cauldron – it’s time to bring Halloween to the kitchen!

Here’s a perfect dinner for trick-or-treat night. It’s made in the slow cooker, so you can focus on those last-minute costume touch-ups instead of fussing in the kitchen.

Ingredients:

·         2 pounds beef stew meat, cubed

·         I pound halved mushrooms

·         2 cups baby carrots

·         2 medium onions, chopped

·         1/2 cups beef broth

·         3 tablespoons tomato paste

·         1 tablespoon Worcestershire sauce

·         2 minced garlic cloves

·         ½ teaspoon ground cloves

·         ¼ teaspoon pepper

·         8 medium potatoes, peeled and cubed

·         2/3 cup sour cream

·         6 tablespoons cubed butter

·         1 teaspoon salt

·         1 cup frozen peas

·         2 tablespoons flour

Cooking Instructions:

1.     Brown beef in pan, and then combine first 10 ingredients in slow-cooker. Cook on low for about 9 hours or until ingredients are tender.

2.     About 30 minutes before serving, place potatoes in large saucepan, cover with water and bring to boil. Simmer, covered, for 15 to 20 minutes or until tender. Drain potatoes, then add sour cream, butter and half of the salt. Mash until smooth.

3.     In bowl, whisk together flour, water and remaining salt until smooth. Stir into stew. Set aside peas for the ghosts’ eyes; add remaining peas to slow cooker. Cook on high for 5 minutes or until thickened.

4.     Divide stew into bowls. Place mashed potatoes into re-sealable plastic bag and cut 2-inch hole in one corner. Pipe ghost shapes onto stew and garnish with pea eyes.

Enjoy!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Halloween Dinner: Eyeball Subs by Michelle Rebecca

Photo credit: Taste of Home

 

Ever try eating dinner while it’s staring back at you? Kids will love this!

 

Ingredients:

·         12 small sub buns

·         1 egg

·         ¼ cup milk

·         1 tablespoon chopped onion

·         1 teaspoon salt

·         ¼ teaspoon pepper

·         1 ½ pounds ground beef

·         2 tablespoons canola or vegetable oil

·         2 medium green peppers, sliced

·         1 medium onion, sliced

·         1 jar marinara sauce

·         Sliced, pimento-stuffed olives

 

Cooking Instructions:

1.     Hollow out bun bottoms and place 1 ¼ cups of crumbled bread in large bowl. Add egg, milk, chopped onion, salt and pepper, and ground beef. Mix well and shape into 1 ½-inch meatballs. Cook in skillet with 1 tablespoon oil until no longer pink, about 20 minutes. Remove with slotted spoon and set aside.

 

2.     Add remaining oil to skillet, along with peppers and onion, and sauté until tender. Remove with slotted spoon and set aside.

3.     Add marinara sauce to skillet, bring to boil and stir for one minute. Add meatballs, peppers and onions; cover and simmer for 20 minutes

4.     Heat buns in 325 degree oven for about 10 minutes. Spoon sauce and two meatballs into each roll; garnish meatballs with sliced-olive eyes.

 

That’s just one of the fun Halloween treats you can make for your family this October! There are plenty fun, festive recipes out there you can try! You may even have so much fun cooking your spooky treats that you’ll start looking for refrigerated trucks for sale in order to open your own Halloween food truck.

 

Bone appétit!

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Easy, Delicious Pasta Primavera in Under 30 Minutes by Michelle Rebecca

 

Healthy, wholesome meals that are also quick and easy to prepare aren’t difficult to come by, if you know where to look and have a little creativity. This recipe for pasta primavera will provide a complete, balanced meal for the whole family that also happens to taste wonderful. Even the kids won’t mind the veggies!

Ingredients:

3          Yellow squash, sliced

3          Zucchini, sliced

1          Pound mushrooms, sliced

4          Tablespoons butter or margarine

1          16-ounce box penne

2          15-ounce jars Alfredo sauce

Instructions:

In a large boiler, boil water and prepare pasta according to package directions. While the pasta cooks, melt butter in large skillet over medium-high heat. Add sliced squash and zucchini and cover with lid. Allow to cook for five minutes, stirring occasionally. Remove lid and add mushrooms. Cook an additional five minutes or until all vegetables are tender. Add Alfredo sauce to skillet and warm slightly. Drain pasta and return to boiler. Combine vegetable-Alfredo mix with pasta and toss until evenly distributed. Serve immediately and enjoy.

Ideas to Enjoy Your Easy Italian Dish Even More

If you’d like to make this dinner a special affair, consider one of the following ideas:

·         Dress up the table. Dim the lights in the dining room, put a fancy tablecloth on the table, and light a couple of candlesticks. Serve bowls of the pasta restaurant-style to create a feeling like you’ve gone out for a fancy dinner.

·         Take it outside. Your pot of primavera makes a nice, portable, complete meal. Set up a picnic area and move everyone outdoors. Just make sure your Mosquito Magnet traps are set and working so you don’t have to fight the bugs to enjoy your impromptu picnic.

·         Create dinner and a movie. Slide your main furniture out of the way and create a makeshift theatre out of pillows. Give everyone their meal and settle in on the floor for a fun family film.

While this recipe will make more than enough for a family of six, you may still want some side items to go with it. Sides that go well with pasta primavera include garlic bread, bistro salad, and yeast rolls.

For dessert, consider picking up some Italian ice, cheesecake, or cannoli. A nice, freshly brewed cup of coffee or cappuccino is also a nice finishing touch for those who enjoy these beverages.

You can increase the difficulty level by trying your hand at your own Alfredo sauce. You can also simplify the recipe even further by purchasing vegetables that are pre-sliced by your grocer. However you choose to do it, though, this recipe is sure to become a family favorite that you’ll find yourself turning to over and over again.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] A Bag of Lentils and a Bunch of Beets by Qiana Di Bari

You can make this happen with a bag of lentils and a bunch of beets. 

Who wants to go outside in ten degree weather to find lunch? Or order bad Chinese? Instead, open your pantry, pull out some lentils. Soak them while you saute diced onion, garlic, carrots and red pepper in olive oil. Add the lentils and chicken stock to your pot. Season. Simmer. Done. 

While your soup is coming together, pull a bunch of beets out of the fridge. Break them down and slice them in to medallions. But don't throw away the greens. Clean and chop these too. Throw it all in to a saute pan with olive oil and shaved garlic. Season. Stir. Done. 

If you have a brick of cheese to throw on the table for good measure, do it. We had some robiola and drizzled it with olive oil. 

Warm some frozen bread. Pour some red wine. And have a hearty, healthy lunch that will beat anything you will find outside in the cold. 

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

Prawns Spaghetti in Tomato Paste

Prawns Spaghetti in Tomato Paste

Ingredients (Serve 2 Pax)

1. 2 Serving of Spaghetti
2. Olive Oil (quantity as suggested below)
3. Chopped Garlic (quantity as suggested below)
4. 10 Medium /Large Prawns (Deveined and deshelled)
5. 10 Cherry Tomatoes (Cut into half)
6. 3 tablespoon of Tomato Paste
7. Parsley (eg. Brand Masterfood)
8. Sea Salt

Preparation - Prawns

1. Sprinkle Salts onto Prawns and marinate for approx 5 minutes

Steps - Pasta

1. Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Drain the pasta and rinse with cold water to stop the cooking process

Steps - Prawns

1. Add 1 tablespoon of Olive Oil in hot pan
2. Add 1/2 tablespoon of Garlic and fry until fragrant (approx 1 minute)
3. Add Prawns and stir-fry until 90% cooked (approx 3 minutes)
4. Scoop out Prawns on plate for later use.

Steps - Main

1. Add 3 tablespoons of Olive Oil in hot pan
2. Add 3 tablespoon of Garlic and fry until fragrant (before it turns brown, approx 2 minutes)
3. Add Tomates and stir-fry for approx 1 minutes
4. Add Pasta and stir to mix well with Garlic and Olive Oil (approx 2 minutes)
5. Add Tomato Paste and stir to mix well
6. Sprinkle Salts and stir to mix well
7. Add Prawns and stir to mix well until prawns are cooked
8. Sprinkle Parsley

Serve while Hot!

Good to serve as a Main Course in an intimate event. It can also be serve go with a Side.

Apple Roasted Chicken

On the tray

In the oven

Apple Roasted Chicken

Ingredients

1. Half Chicken
2. 1 Carrots (Cut into Big Chunks, approx 1.5cm thickness)
3. 1 Russet Potatoes (Cut into 4 to 6 pieces)
4. 2 Red Apple (Cut into Slices, approx 6 to 8 slices/apple)
5. 3 to 4 Big Red Onions (Cut into Big Chunks, approx 2 to 4 chunks/onion)
6. 4 Cloves of Garlic (Slightly Smashed with Skin)
7. Sea Salts
8. Coarse Black Pepper
9. Dried Mixed Herbs (Rosemary, Parsley, Basil, Oregano. eg. Brand Masterfood) or Dried Rosemary and Parsley (eg. Brand Masterfood)
10. 1 cup of Apple Juice (eg. Brand Peel Fresh)

Preparations

1. Sprinkle Salts (approx 1/2 teaspoon) and Black Pepper (approx 1/3 teaspoon) all over Chicken and marinate for 30 minutes.
2. Add 1.5 teaspoon of Rosemary, 1.5 teaspoon of Parsley into Apple Juice. Pour it over Chicken and marinate for 30 minutes.
3. Spread Apples, Onions, Potatoes, Carrots on baking tray (Vegetables/Fruits that are easier to cook should be placed under Chicken to avoid overcook) and Sprinkle Salt, Rosemary and Parsley (approx 1/2 teaspoon each).
4. Place Chicken over the Fruits and Vegetables.
5. Pour Marinated Apple Juice (Prep no. 2) over the Chicken, Fruits and Vegetables.

Place the chicken into thepreheat oven (220 degree celsius, approx 35 to 45 minutes).
Turn the chicken after approx of 20 minutes, and spread the apple sauce over the chicken
Use a fork and test if the chicken is cooked and adjust the time accordingly if required.

Serve while Hot!

Good to serve as a Main Course or with some Finger food and Side.

Tips and Comments:

• Roast the chicken inner part first, after approx 20 minutes, then turn the chicken over. This is to prevent the skin from tearing apart when you are flipping it.
• If the chicken skin is roasted to near golden brown, but the chicken meat is still uncooked, you can microwave it. This will prevent the skin from burning and yet, cook the chicken meat to tender.
• You can keep the bones after savouring the chicken. The bones can be used for a yummy chicken stock for soup!

Aglio Olio Linguine with Scallops and Prawns

Aglio Olio Linguine with Scallops and Prawns

Ingredients (Serve 2 Pax)

1. 3 tablespoons of Butter
2. 2 Serving of Linguine
3. 3 tablespoon of Olive Oil
4. 3 tablespoon of Chopped Garlic
5. 3 tablespoon of Chopped Scallion
6. 1/2 tablespoon of Dried Chilli Flake (eg. Brand Masterfood)
7. 1 tablespoon of Dried Parsley / Fresh (eg. Brand Masterfood)
8. 8 Big Scallops (Thawed)
9. 8 Medium /Large Prawns (Deveined and deshelled)
10. Sea Salt
11. Coarse Black Pepper

Steps

1. Boil Pasta in boiling Water with 2 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Drain the pasta and rinse with cold water to stop the cooking process
3. Melt 1 1/2 tablespoon of Butter in hotpan
4. Place Scallops and Prawns on pan. Sprinkle Salt and Pepper and pan-fry each side until slightly brown
5. Remove Scallops and Prawns from pan for later use. Leave the scallops and Prawns juice in the pan.
6. Add Olive Oil into same pan
7. Add Scallion and stir-fry until lightly brown
8. Add Garlic and stir-fry until lightly brown
9. Turn off Heat, and Add Chilli Flakes and stir until Garlic turned golden brown
10. Turn on to low heat, melt butter
11. Add Pasta and Scallops,Prawns and stir to mix well
12. Add Salt, Pepper and Parsley to mix well

Serve while Hot!

Good as a Main Course and to go with a Side.

Tips and Comments:

• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.
• If you have fresh parsley, you can replace it with dried  parsley

Grilled Steak, Scallops and White Button Mushroom with Mixed Herbs

Grilled Steak, Scallops and White Button Mushroom with Mixed Herbs

Ingredients

1. Steak
2. 3 Big Scallops
3. White Button Mushroom (Cut into Slices)
4. Mixed Herbs (eg. Brand Masterfood)
5. Salt
6. Coarse Black Pepper

Preparations

1. Spread Mushroom on to a Baking tray
2. Place Steak and Scallops onto the upper layer of the Grill
3. Sprinkle some Salt, Pepper, Mixed Herbs onto Steak, Mushroom and Scallops

Steps

1. Preheat Oven
2. Slot Steak and Scallop on to the upper grill
3. Slot Mushroom onto the lower grill
4. Set Oven to approx 15 minutes
5. At 10 minutes, check if Steak is cooked to the tendency that you like and adjust timing accordingly.

Serve while Hot!

Good to be serve as a Main Course in an intimate event.

Baked Chicken Breast with Stuffed Tomato and Asparagus

Baked Chicken Breast with Stuffed Tomato and Asparagus

Chicken:

Ingredients

1. Chicken Breast
2. 3/4 tablespoon of Minced Garlic
3. Coarse Black Pepper
4. Mixed Herbs (eg. Brand Masterfood)
5. Sea Salts
6. 1 1/2 tablespoon of Olive Oil

Steps

1. Sprinkle Salts on Chicken Breast
2. Sprinkle Black Pepper
3. Sprinkle Mixed Herbs
4. Spread Minced Garlic
5. Add Olive Oil
6. Marinate the above for 30 minutes

Stuffed Tomato with Swiss Brown Mushroom:

Ingredients

1. Tomatoes (Any amount)
2. Swiss Brown Mushroom (150g, Sliced)
3. 1 tablespoon of Minced Garlic
4. 4 tablespoon of Tempura Sauce
5. Coarse Black Pepper
6. 1 tablespoon of Olive Oil

Steps

1. Slice off the tomatoes top and scoop out the tomatoes, leaving 0.8cm depth
2. Add Olive Oil on Hot Pan
3. Add Garlic and stir-fry until fragrant (before it turned brown)
4. Add Mushroom and stir-fry for approx 2 minutes
5. Add Tempura Sauce, sprinkle Black Pepper and stir-fry to mix well until mushroom is cooked (approx 2 minutes)
6. Fill up Tomato with Mushroom

Ingredients (Asparagus)

1. 6 to 8 Small Asparagus (Cut off approx 3cm from the bottom, and Peel off the 1st layer using a fruit peeler)

Steps (Baking)

1. Place Asparagus on Baking Tray
2. Sprinkle Salts
3. Place Chicken Breast on top of Asparagus
4. Place Tomatoes on Baking tray
5. Bake the above for approx 15 to 20 minutes in a preheat oven, 200 degree celius
6. At 12 minutes, turn the chicken breast and adjust timing according.

Aglio Olio Linguine with Scallops

Aglio Olio Linguine with Scallops

For readers who have followed my blog will know that I have purchased a big box of Scallops and hence, here I am experimenting different type of Scallops recipes to economically use up all my scallops before the expiry date. =P But of course, I love seafood, so this is definitely not a hassle to me. =)

The good thing about scallops is not only of the natural seafood sweetness, and also, I realised that all the scallops dishes that I have shared so far look great too. Good for all type of events!

Ingredients (Serve 2 Pax)

1. 3 tablespoons of Butter
2. 2 Serving of Linguine
3. 3 tablespoon of Olive Oil
4. 3 tablespoon of Chopped Garlic
5. 1/2 tablespoon of Dried Chilli Flake (eg. Brand Masterfood)
6. 1 tablespoon of Dried Parsley / Fresh (eg. Brand Masterfood)
7. 10 Big Scallops (Thawed)
8. Sea Salt
9. Coarse Black Pepper

Steps

1. Boil Pasta in boiling Water with 1 tablespoon of Olive Oil and Salt (approx 7 to 11 minutes for al-dente, follow the instruction on package)
2. Melt 1 1/2 tablespoon of Butter in hotpan
3. Place Scallops and pan-fry each side until brown
4. Remove Scallops from pan for later use. Leave the scallops juice in the pan.
5. Add Olive Oil into same pan
6. Add Garlic and stir-fry until lightly brown
7. Turn off Heat, and Add Chilli Flakes and stir until Garlic turned golden brown
8. Turn on to low heat, melt butter
9. Add Pasta and Scallops, and stir to mix well
10. Add Salt, Pepper and Parsley to mix well

Serve while Hot!

Good as a Main Course and to go with a Side.

Tips and Comments:

• Dethaw frozen scallops by dipping into tap water. It is important to keep scallops in a sealed bag to retain the original taste of the scallops.
• Do not overcook the scallops as the meat will turn tough and chewy. Once the scallops turn translucent, it is done.
• If you have fresh parsley, you can replace it with Mixed Herbs.

Grilled Salmon with Asparagus and Carrot

Grilled Salmon with Asparagus and Carrot

Majority of us will know the benefits of eating Salmon. Salmon is well known for its Omega-3, which decrease the risk of cancer, heart diseases. In addition to that, Salmon also helps in our complexion too - reducing wrinkle and pigmentation, improve our glow and hydration, etc etc.. Gals... so what are you waiting for? =P

Ingredients

1. Salmon
2. 5 Stalks of Asparagus (Cut off around 3cm from the bottom of the stalk, use a peeler to peel off a thin layer from the stalk)
3. 1 Carrot (Cut into big chunks)
4. Olive Oil
5. Salts
6. Coarse Black Pepper
7. Mixed Herbs (Rosemary, Parsley, Basil, Oregano. eg. Brand Masterfood)
8. 3 teaspoon of Sherry Wine (eg. Brand Virginia Dare)
9. Lemon

Steps

1. Grease Olive Oil on your baking tray
2. Spread Asparagus and Carrots on tray
3. Sprinkle Salts, Black Pepper and Mixed Herbs
4. Place Salmon on top of Asparagus
5. Sprinkle Salts, Black Pepper and Mixed Herbs
6. Spread Sherry Wine
7. Shred some Lemon Skin on Salmon and squeeze some Lemon Juice on it

Leave it for a good 10 to 20 minutes for ingredients to set into the Salmon.

Sprinkle some Olive Oil on Salmon

Preheat Oven and place the Salmon into the Oven (200 degree celsius, approx 15 to 30 minutes, depending on the thickness of the Salmon).

Turn the Salmon after approx of 12 minutes, and spread the olive oil on the Salmon.

Use a fork and test if the Salmon is cooked and adjust the time accordingly if required.

Serve while Hot!

Good to serve as a Main Course or it can go with Pasta too.

Tips and Comments:

• This is one of my favourite recipes as it is so easy to cook with minimum preparation. Taste Good too!

[Guest Post] Slow Cooker Chicken Taco Soup by Laura Cyra

Slow Cooker Chicken Taco Soup | Real Momma

Recipe type: Dinner - Author: Real Momma - Prep time: 10 mins - Cook time: 5 hours - Total time: 5 hours 10 mins - Serves: 6

Ingredients

• 1 onion, chopped
• 1 (16 oz) can chili beans (regular size can)
• 1 (15 oz) can black bean (regular size can)
• 1 (15 oz) can whole kernel corn, drained
• 1 (8 oz) can tomato paste
• 1 (12 fl oz) can or bottle of beer – or you can use chicken broth, water, pop whatever you’ve got
• 2 (10 oz) cans diced tomatoes with green chilies, undrained (I use 1 large can of whatever diced tomatoes I have usually Italian)
• 1 (1.25 oz) pkg taco seasoning
• 2 whole skinless chicken breasts – you know what works best for your family, I usually use 1 big one instead of 2
• Topping for after:
• grated cheddar cheese
• sour cream
• crushed tortilla chips

Instructions

1. Place the onion, chili beans, corn, tomato paste, beer and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by the ingredients. Set slow cooker for low heat, cover, and cook 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled, shred the chicken. Stir shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a few dollops of sour cream, and crushed tortilla chips.

[Guest Post] Carribbean Style Baked Chicken Wings by Sharon Hunter

Caribbean Style Baked Chicken Wings

If you nurture a special corner for spicy food, Caribbean cuisine is bound to intrigue your taste buds. This tropical cuisine is dominated by an appealing mishmash of sweet and spicy flavours acquired from elements related to the islands.

Caribbean cuisine marks the confluence of several cultures prevailing in the Caribbean islands; so you enjoy a slice of global cuisine with every bite of Caribbean food. Let’s begin your journey into the world of Latin cooking.

The Caribs love fruits and use them in their cooking whenever they get a chance. So don’t be surprised if you taste few chunks of pineapple or oranges along with the chicken. The sweet fruity flavours strike the right chord with the spicy zest and give a whole new dimension to the dish.

If you are planning to tuck in Caribbean style baked chicken wings, then get ready for some fiery zing. You might not find it too spicy at first shot but as the jalapeno peppers slowly starts spreading its heat, it will definitely blow away your mind and palate alike.

Ingredients:

•                     3 lb chicken wings, skinned

•                     8 oz pineapple chunks along with the juice

•                     1 onion, sliced into thin strips

•                     ½ tsp ground coriander

•                     4 jalapeno peppers, finely chopped

•                     2 tbsp fresh cilantro leaves, finely chopped

•                     ½ cup chicken broth

•                     Juice of ½ lime

•                     Salt and freshly ground black pepper to taste

Instructions:

1.                  Line a baking dish with aluminium foil and arrange the chicken wings side by side.

2.                  Add a splash of lemon juice over them along with a dash of seasonings and coriander.

3.                  Top it up with a layer of pineapple chunks, followed by onion strips and empty the chicken broth over them.

4.                  Cover the dish with another foil and put it in an oven, preheated at 350 F.

5.                  Bake the chicken for half an hour before flipping it over and cooking it, covered, for another 20 minutes.

6.                  Baste the chicken with the pineapple juice and bake it for about 10 minutes.

7.                  Once the chicken wings are glazed and golden brown, place them in a serving bowl and scatter the onion and pineapples over it.

8.                  Finish it off with the cilantro leaves on top and serve.

Recipe written by Sharon Hunter, for more baked chicken recipes visit OvenBakedChicken.org