‘I Can’t Stop’: Mother Carey’s Chicken and I Can’t Help But Love It

I can’t stop loving the mother carey chicken I’ve just picked up for the first time.

Mother carey has been in the market for a new breeder for the past year and a half, and I’m so excited to be taking her home.

I can finally get a chicken I love that I can share with my family and friends without having to worry about what’s in my freezer.

I’m thrilled to finally have a home for this adorable little guy and I’ll be forever grateful for all the food I get from mom carey.

I’ve never had a chicken like this before.

I’ve always been a huge fan of eggs and the whole eggs thing.

Ive been trying to get a bird of my own for a long time, but this is my first time with a chicken that I love and want to share with the world.

I love to eat the chicken at home, but Ive always wanted to be able to cook it in a pan, and this is a great opportunity for me to try out the recipe Ive made from scratch.

I hope you like it as much as I do!

Here’s what you need:1 pound boneless skinless chicken breasts (or more if you prefer)2 teaspoons olive oil2 tablespoons lemon juice1 cup flour2 tablespoons ground cumin2 tablespoons kosher salt1/2 teaspoon cayenne pepper1 teaspoon garlic powder1/4 teaspoon smoked paprika2 tablespoons finely chopped fresh thyme1 teaspoon dried oreganoFor the marinade:1 tablespoon lemon juice2 tablespoons olive oil1 cup chicken stock1 cup water1 tablespoon garlic powder2 teaspoons ground caypenne (or smoked papyr)1/3 teaspoon cumin1/8 teaspoon ground coriander1/16 teaspoon smoked chilli flakes1/6 teaspoon cajun spice (or to taste)For the chicken:1 medium boneless chicken breast1 cup white wine1 tablespoon olive oilSalt and pepper to taste, to tasteFor the sauce:1/5 cup chicken broth1/10 cup heavy cream1/15 cup chicken bouillon cubesFor the salad:1 avocado, sliced1 carrot, sliced3 tomatoes, sliced2 cucumbers, sliced4 avocado slices1/9 cup finely chopped parsley1/7 cup finely grated Parmesan cheese2 tablespoons chicken stock2 teaspoons cayanne powder1 teaspoon ground cajuns spice (optional)For serving:3/4 cup grated cheese, to top salad (optional!)

For the final step:2 tablespoons freshly grated parmesan cheese1/12 cup finely diced celery, to serve (optional, if using)For a gluten-free meal, replace the chicken broth with a vegan stock and season with salt and pepper.

For a vegan chicken meal, substitute chicken broth and chicken stock with water and salt and freshly ground cayanine.

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