Heat the oil in a wide, heavy frying pan over moderately high heat.

Sprinkle the chicken with the salt and black pepper. Brown chicken on each side for about 10 minutes.

Reduce the heat to moderate. Add the onion and capsicum to the pan, and saute, stirring occasionally, for 6 to 8 minutes or until softened. Add the paprika and saute, stirring occasionally, for 2 minutes more or until the onion is golden.

Add the stock, stirring to loosen any browned bits on the bottom of the pan. Return the chicken to the pan, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 25 minutes.

Gradually stir in the spaghetti, submerging them in the liquid. Return to a boil, cover, and cook for 10 minutes. Add the cauliflower and return to a boil. Cover and cook for 5 minutes or until the cauliflower is tender. Add the sour cream, and stir for 1 to 2 minutes over low heat without boiling.

20 gr butter
1 medium-sized onions, finely chopped
1 medium-sized stalks celery, finely chopped
1 medium-sized carrots, peeled and finely chopped
2 clove garlic, finely chopped
2 cups chicken stock
1/2 cups rice
Salt and pepper, to taste.

Chicken:

1 baby chicken, about 500 – 750 gr
1/2 teaspoon dried sage
150 gr mushrooms

For the stuffing:

Melt the butter in a medium-sized saucepan over moderate heat. Add half of the onion and saute until soft. Add the celery, carrots and garlic, and saute for 5 minutes more. Add stock, rice and seasoning. Cover and simmer on the low heat until stock is absorbed and the rice is tender.

For the chickens:

Preheat the oven to 190°C (375°F).

Fill the chicken loosely with the stuffing and tie the legs together. Sprinkle with the sage and seasoning.

Roast the chickens, uncovered, basting occasionally with the pan drippings, for 30-45 minutes. Scatter the rest of the onions and the mushrooms around the chickens, and baste with the drippings.

4 boneless chicken breast fillets, each weighing about 150 – 200 gr
2 cups buttermilk (original recipe required Kefir)
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 cup fresh dill, finely chopped
1/2 teaspoon paprika
2 cups flour

Salt and pepper, to taste
1/2 cups canola oil for frying

Soak chicken overnight in buttermilk with onions, dill, paprika and garlic.

In a large plastic bag mix flour with seasonings. Place chicken pieces in bag and shake until thoroughly coated and dry.

Heat oil in a large, heavy-bottomed skillet until very hot. Put chicken on your hot pan and fry on each side for 10-15 minutes, until golden brown.

Remove chicken from pan, add more salt and pepper to taste and serve hot with mashed potatoes or rice.

Lay each chicken breast between two sheets of greaseproof paper and pound with a mallet or the end of a rolling pin until it is about 1 cm thickness and even.

In a bowl, combine the lemon juice, garlic, salt and pepper. Coat the meat in it, then leave to marinate for 30 minutes.

Fill one plate or dish with flour.
In another plate beat the egg and water together
Mix salt, pepper and paprika together on the third plate.

Dip each fillet into the flour, then the egg, then the salt/pepper/paprica. Pat everything in well, then arrange the crumbed fillets on a plate and chill for about 1 hour.

In a large, heavy frying pan, heat the oil. Carefully add the fillets and fry until golden brown, turning once. Remove and drain on kitchen paper. Serve immediately with mashed potatoes.

In a small frying pan, melt butter and fry livers until ready, livers must be firm but not dry.

Remove livers to the bowl and set aside.

Add the oil to the frying pan and wait till very hot. Add the onions and fry it until well browned and beginning to crisp, and caramelized around the edges. Add salt and pepper.

Finely hand-chop the livers, use a round-bladed knife. Place it a bowl and mix in the fried onions, oil, onions, eggs, dill and mayonnaise.

Cover and chill the livers for half an hour or until firm.