• Mix all marinade ingredients in a bowl. Add chicken and toss until evenly coated. Refrigerate for at least 30 minutes and up to 24 hours.
• Wash basmati rice 2-3 times. Add water to cover and let it soak for 20 minutes before draining.
• Heat water in a pot and add cloves, cardamom pods, bay leaves, cinnamon, star anise, and salt. Boil over high heat.
• Add rice to boiling water. Bring rice to full boil before lowering heat to medium and cooking uncovered for 5-6 minutes. Rice should only be about 90% cooked. Drain rice and set it aside.
• Add butter to a pan and melt over medium heat. Add onions and stir frequently until golden brown and starting to crisp up, around 15 minutes.
• Remove onions and set aside. Add about ¼ of the onions to the chicken marinade mixture.
• Melt 2 Tbsp of butter into pan used to cook onions. Add marinated chicken and cook over medium heat. Cook both sides of chicken for about 4-5 minutes.
• Add rice over the chicken and top with crispy onions and saffron infused milk.
• Cover the pot and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes. Turn the heat off and wait another 10 minutes before opening the pot.
• Allow to sit uncovered for 5 minutes before gently fluffing rice and then serving. Garnish with cilantro, raisins, and cashews.

• Cook chicken according to directions on packaging.
• Take 2 slices of sourdough bread and spread a generous amount of butter on each slice of bread.
• Top each slice with a layer of chutney.
• Add sliced potatoes to one slice of bread.
• Add chicken next.
• Top with sliced tomatoes.
• Add cheese and sprinkle some chaat masala on top.
• Add sliced cucumbers and onion slices next.
• Sprinkle with some more chaat masala and close sandwich.
• Heat sandwich on panini press or grill skillet pan.
• Serve.

Pickled Red Onion Burger:

• Cook chicken burger according to directions on packaging.
• Add blueberry BBQ sauce to bottom bun and then place a chicken slider on top.
• Place pepperjack cheese slice on top of chicken burger.
• Top cheese with picked red onions and add top bun.
• Serve with a star shaped cheese slice for a patriotic flare!

Blueberry BBQ Sauce:

• Add all ingredients to a medium saucepan over medium heat.
• Cook for 10-15 minutes, stirring occasionally, until blueberries start to burst and sauce begins to thicken.
• Stir the sauce until smooth
• Cool BBQ sauce before using.

Red Apple Slaw Burger:

• Cook burger according to directions on package.
• Spread blueberry BBQ sauce over bottom bun and top with chicken burger.
• Add cheese on top of burger
• Place red apple slaw over the cheese and then finish burger with top bun.
• Serve with star shaped topper for a patriotic flare.

Blueberry BBQ Sauce:

• Add all ingredients to a medium saucepan over medium heat.
• Cook for 10-15 minutes, stirring occasionally, until blueberries start to burst and sauce begins to thicken.
• Stir the sauce until smooth
• Cool BBQ sauce before using.

Red Apple Slaw:

• Place all ingredients in a medium bowl
• Mix until well combined
• Set aside

Firework Chicken Burger:

• Cook chicken burger according to directions on packaging.
• Add blueberry BBQ sauce to bottom bun and top with the chicken burger
• Place pepperjack cheese on top of burger
• Top cheese with spicy cheese puffs and finish with the top bun.
• Serve with a star shaped cheese topper for a patriotic flare.

Blueberry BBQ Sauce:

• Add all ingredients to a medium saucepan over medium heat.
• Cook for 10-15 minutes, stirring occasionally, until blueberries start to burst and sauce begins to thicken.
• Stir the sauce until smooth
• Cool BBQ sauce before using.

Chicken Biscuit Sliders:

• Melt butter and add hot honey.
• Mix butter and hot honey until combined. Set aside.
• Cook chicken burger according to directions on packaging.
• Pull biscuits apart to make a top and bottom bun.
• Add blueberry BBQ sauce to bottom bun and then place a chicken slider on top.
• Pull apart 1/3 of the burrata ball and place on top of the chicken slider.
• Top burrata with the top bun of the biscuit.
• Drizzle hot honey butter mixture over the slider.

Blueberry BBQ Sauce:

• Add all ingredients to a medium saucepan over medium heat.
• Cook for 10-15 minutes, stirring occasionally, until blueberries start to burst and sauce begins to thicken.
• Stir the sauce until smooth
• Cool BBQ sauce before using.

• To make raspberry honey mustard sauce, whisk together raspberry preserves and honey mustard.
• Cook chicken according to directions on packaging.
• Add raspberry honey mustard to the bottom of the pretzel slider buns. Top with slices of white onion.
• Add chicken on top of the onions.
• Add blue cheese crumbles on top of the chicken pattie.
• Finish with top bun and serve.

• Cook the chicken per specifications.
• Make the dressing by mixing together mayo and vinaigrette.
• Mix chicken, berries, and cheese together. Add dressing until the mixture is coated to your desired preference.
• Place lettuce leaves on mini croissants and top with chicken salad mixture.

• Add all ingredients to a medium saucepan over medium heat.
• Cook for 10-15 minutes, stirring occasionally, until blueberries start to burst and sauce starts to thicken.
• Blend the sauce until smooth and cool BBQ sauce before using.