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Winning chicken recipe from Kentucky man

© Lee Ward

Put the butter and oil in a non-stick skillet and warm to medium heat. Cut the chicken into one-inch pieces and sauté in the skillet until brown. Add diced onion, apple and garlic, then add cilantro, coriander, cumin, salt, ginger, tumeric and cayenne and simmer covered for 10 minutes.

Prepare a bed of rice and spoon the chicken over it and serve with a spring of cilantro for garnish.

Even though he didn't win with his Savory Spoonbread recipe at the Cornbread Festival, King presented this delicious dish that's well worth sharing.

Savory Spoonbread
3 cups milk
1 teaspoon salt
5 tablespoons butter
1/8 teaspoon cayenne pepper
1 cup Martha White cornmeal
6 eggs
1 teaspoon savory
2 cups corn
1 cup shredded cheddar cheese
3 tablespoons butter
1 cup red and green bell pepper, diced
1 cup diced ham
1 cup bacon, crumbled
1 teaspoon roasted garlic, diced
1 cup red onion, diced

Preheat oven to 375 degrees.

Bring the milk, salt, 5 tablespoons butter and cayenne to a medium simmer in a saucepan. Add cornmeal and cook as you stir until thick; set aside uncovered to cool.

In a large bowl, beat the eggs well. Add savory, corn and cheddar cheese. Set aside.

In cast iron skillet, melt the three tablespoons butter; add the rest of the ingredients and saute for about five minutes, until the onions and peppers are soft.

Remove the sauteed ingredients with a slotted spoon and add them to the egg mixture in the large bowl and then add the cornmeal mixture from the saucepan and beat well.

Leave as much butter in the skilled as you can, addming more if necessary to grease the skillet very well.

Pour the batter back into the greased skillet and bake for 40 minutes until semi-firm in the center.

Cover with a towel and let set for 15 minutes. Serves 8 to 10.