Chicken Peperonata

ingredients
8 skinless chicken thighs
2 tablespoons wholemeal flour
2 tablespoons olive oil
1 small onion, thinly sliced
1 garlic clove, crushed
1 large red pepper, seeded and thinly sliced
1 large green pepper, seeded and thinly sliced
1 large yellow pepper, seeded and thinly sliced
400g/14oz canned chopped tomatoes
1 tablespoon chopped fresh oregano, plus extra to garnish salt and freshly ground black pepper

• Toss the chicken in the flour, then shake off any excess.
• Heat the oil in a wide frying pan, and sauté the chicken quickly until sealed and lightly browned, then remove from the pan.
• Add the onion to the pan and gently sauté until soft. Add the garlic, peppers, tomatoes and the 1 tablespoon chopped oregano, then bring to the boil, stirring.
• Arrange the chicken over the vegetables, season well with salt and pepper, then cover the pan tightly and simmer for 20–25 minutes until the chicken is tender and the juices run clear. Check the seasoning, adjusting if necessary.
• Garnish the chicken with the extra oregano, and serve hot.

3 Pound Racks baby back ribs
2 Teaspoon Salt
2 Teaspoon Coarse ground black pepper
Apple Juice for Basting
1 Cup Red wine vinegar
2 Cup Onion, chopped
2 Garlic, cloves, minced
1/4 Cup Mustard, yellow prepared
1/2 Cup Brown sugar, packed
2 Cup Ketchup
2 Lemons, thinly sliced
1 Teaspoon Louisiana hot sauce

Trim as much fat as possible from ribs. On bone side, work knife tip beneath membrane that covers bone until finger tips can be worked beneath rack membrane, loosening enough to get firm grip. Then peel membrane off rack.
With paring knife, scrape any fat away from bone.

Sprinkle ribs on both sides with even, light coating of salt and pepper. Place ribs, bone?side?down on grill. Grill over low fire 1 1/2 hours, turning every 15 to 20 minutes, replenishing fire as necessary. Baste with apple juice at every turn during first half of cooking period either by brushing on, or simply spraying apple juice from spray bottle. If smoking with indirect heat, turn at 1 hour intervals, cooking 4 to 6 hours.

Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender. Blend until smooth. Place in saucepan and add ketchup. Simmer 20 minutes. Add lemon slices. Stir occasionally to keep from sticking. Use sauce as frequent baste for last half of cooking period, whether grilling or smoking, being careful not to burn ribs. Serve remaining sauce on side.

2 1/2 lbs chicken parts
BBQ Sauce:
1/4 cup vegetable oil
1/4 cup frozen orange juice concentrate
1/2 cup white wine vinegar
1/4 cup tomato paste
1 orange zest, removed with grater, orange slices reserved for salad
Salad:
1 large, ripe tomato
1 orange, sectioned (without rind, see above)
2 scallions, chopped
1 Tablespoon vegetable oil
1 Tablespoon white wine vinegar
1/8 Teaspoon salt
1/8 Teaspoon pepper
Prepare grill; heat coals. In medium bowl, mix together all barbecue ingredients until smooth. Place chicken on grill away from center heat, skin?side?down; cook 15 minutes. Turn chicken and grill for 10 additional minutes. Brush chicken pieces with sauce and turn occasionally; cooking for additional 10 minutes. Cut tomato into wedges and place in medium bowl. Use sharp paring knife to cut out white pith off orange. Remove orange sections and add them to tomato. Sprinkle with oil, vinegar and scallions; toss. Season with salt and pepper and toss again. Serve chicken with salad on the side.

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.