Chicken Recipes To Die For By Heather Richardson
PUBLISHED BY: Silver Fern Publishing
Copyright © 20 1 2 www.recipestodiefor.org
All rights reserved.
No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.
Dedication
This book is dedicated to my Mum, with much gratitude and love.
Table of Contents
IntroductionBaked Chicken Thighs BBQ Chicken
Beer Can Chicken Bourbon Chicken Buffalo Chicken Dip
Butter Chicken - The Easiest and Tastiest Recipe Ever Chicken a la King Chicken Adobo Chicken Alfredo Chicken Biryani Chicken Cacciatore Chicken Casserole Chicken Cordon Bleu Chicken Curry Chicken Enchiladas Chicken Fajitas Chicken Fried Rice Chicken Gumbo Chicken Kiev Chicken Korma Chicken Lasagna Chicken Marsala
Chicken Noodle Soup Chicken Nuggets Chicken Paprikash Chicken Parmesan Chicken Parmigiana Chicken Piccata Chicken Pie
Chicken Pot Pie Chicken Quesadilla
Chicken Salad With Tarragon Chicken Satay
Chicken Souvlaki
Chicken Spaghetti
Chicken Stir Fry
Chicken Tenders
Chicken Tortilla Soup Chicken Vindaloo
Chilli Chicken
Cream of Chicken Soup
Fried Chicken Take-away Style Jerk Chicken
Kung Pao Chicken Lemon Chicken
Moroccan Chicken Orange Chicken Oven Fried Chicken
Roast Chicken Done to Perfection Sesame Chicken
Sweet and Sour Chicken Tandoori Chicken Teriyaki Chicken Conclusion
Get The Complete
Introduction
I am excited to share with you my 'To Die For' versions of some of the world's most popular chicken recipes. You will find that they are all very easy to prepare and that they use everyday
ingredients. so you won't have to go searching high and low for some obscure food item that you may never end up using again.
For your convenience I have created an
alphabetical Table of Contents so that you can click through directly to the recipes that you want to try first. I have also included a full color photograph for each recipe to tempt your taste buds all the more!
Do you have a tried and tested unique recipe that you would like to see featured in a 'To Die For' recipe book? Visit my website at
www.recipestodiefor.org to register and submit your favorite recipe. If your recipe is selected for inclusion in one of the 'To Die For' recipe books . your name will be included alongside your recipe. and you will be sent a free copy of the cookbook!
Baked Chicken Thighs
A delicious recipe which will soon become a family favorite. Serve the chicken and sauce in bowls or on deep plates with fresh crusty bread for a filling lunch, or with mashed potato or rice and steamed green vegetables for a hearty dinner. Servings: 4
Ingredients
8 chicken thighs, excess fat removed 2 tsp chicken stock powder
4 oz ( 1 2 5g) sun dried tomato pesto
2 cups homemade chicken stock or a good quality chilled chicken stock
1 cup white wine
2 medium onions, chopped 1 cup celery, cut diagonally
Method
1 . Preheat the oven to 400 degrees F (200 degrees C)
2. Wash the chicken thighs and pat dry. Flatten each piece out and sprinkle some of the chicken stock powder over each piece.
3. Spread 3 to 4 teaspoons of tomato pesto on to each chicken thigh, then roll up to contain the filling.
4. Place in a baking dish and pour chicken stock and wine over the rolled chicken thighs.
5. Sprinkle the onions and celery around the chicken and bake in the oven for 1 5 minutes. Then spoon the liquid all over the chicken
and continue to cook for a further 1 0 minutes.
6. Remove from the oven, cover, and let it rest for 1 0 minutes. Check the seasoning, then serve.
BBQ Chicken
The whole family will love this delicious recipe for BBQ chicken - you'll be asked for it all year round, whether it's BBQ weather or not.. ....
Serves: 4
Ingredients Vz cup brown sugar
1 cup soy sauce 1 cup water
1 tsp onion powder
1 tbs fresh grated ginger
1 tsp fresh very finely chopped chilli
1 tbs lemon juice
2 lb (lkg) chicken pieces
Method
1 . Put all of the ingredients except for the chicken into a saucepan and bring to the boil. 2. Reduce the heat and simmer for 5 minutes. 3. Remove from the heat, pour into a large
4. Put the chicken pieces into the cooled marinade, cover and refrigerate overnight preferably or at least for a few hours.
5. Cook on the BBQ over a medium to high heat, turning often and basting frequently with the marinade until the chicken is cooked through completely.
Serves: 4 to 6
Ingredients
1 whole chicken (check that it will fit into your oven standing up, or under the barbecue lid if you are using a hooded barbecue)
1 can of beer 3 tbs coarse salt 4 tbs dark brown sugar 4 tbs sweet paprika
1 tsp freshly ground black pepper
Method
1. Preheat the oven (or hooded barbecue) to 350 degrees F ( 180 degrees C) .
2. Combine the salt, sugar, paprika and black pepper and mix well.
3. Open the can of beer and pour off (or drink ! ! ) about a third of the beer.
4. Rub half of the spice mix all over the outside of the chicken, then put the remaining half into the beer can.
S. Place the beer can on to a roasting dish or a barbecue grill. Carefully lower the chicken over the can, pressing down firmly to make sure it balances.
6. Place in the oven and cook for an hour and a half, or until the chicken is cooked through completely.
Serves: 4
Ingredients 4 chicken breasts Vz cup soy sauce Vz cup brown sugar Vz tsp garlic powder
1 tsp ground ginger 2 tbs onion flakes
Vz cup Bourbon
Method
1 . Mix all of the marinade ingredients together in a large bowl, then add the chicken pieces, stirring well until the chicken is completely coated.
2. Cover the bowl and place in the fridge to marinate overnight.
3. To cook, heat the oven to 325 degrees F ( 160 degrees C), and bake the chicken in an oven dish for 90 minutes (or until well browned and cooked through completely), basting frequently.
4. Delicious served with noodles or rice.
Serves: Plenty! Ingredients
1 Vz lbs (750g) chicken breasts
1 1 2-oz bottle (340g) Frank's Hot Wing Sauce (This is the best, but if you can't get it, look for pepper sauce)
8 ounces (250g) cream cheese, softened 8 ounces (250g) Ranch dressing
Vz cup chopped celery
Method
1 . Preheat the oven to 375 degrees F ( 1 90 degrees C) .
2. Poach the chicken breasts in boiling water until cooked through completely, then drain and allow to cool.
3. Shred the chicken meat apart using a fork, then spread it over the base of a nine inch casserole dish. Pour the hot wing sauce over the chicken and stir well to combine, then spread it out to cover the whole base of the casserole dish.
4. Combine the cream cheese and ranch dressing together in a medium sized saucepan and heat through, stirring continuously with a whisk.
5. Pour the cream cheese mixture over the chicken and sprinkle the celery over the top. Place in the oven and bake for 1 5 minutes. 6. After 1 5 minutes sprinkle the cheddar cheese
over the top, then return to the oven for another 1 0 to 1 5 minutes, or until the cheese has melted and is bubbling.
7. Remove from the oven and leave to stand for about 1 0 minutes. Stir well before serving.
Butter Chicken - The Easiest and
Tastiest Recipe Ever
Serves: 4
Ingredients 1 oz (25g) butter 1 onion, finely diced
3 cloves garlic. crushed Vz tsp ground ginger Vz tsp cinnamon Vz tsp turmeric Vz tsp salt 1J4 tsp garam masala
Vz tsp chilli powder (or reduce amount if you don't like it too hot)
1 4 oz (400g) uncooked chicken. cut into cubes 3Vz oz (lOOg) tomato paste
% cup of cream
Method
1. Mix all of the spices together. then add to the chicken cubes and set aside.
2. Melt the butter and fry the onion and garlic gently for 2 minutes. Add the spiced chicken and continue to fry gently for a further 5
minutes.
3. Add the tomato paste and cream and simmer gently for 5 minutes.
4. That's it - how easy was that? Serve with rice and your favorite accompaniments such as naan bread and poppadoms and enjoy!
Chicken a la King
Serves: 4
1 Vz lb (750g) chicken breast (cut into cubes &
marinated with salt, crushed ginger & garlic for about 1 5 minutes)
Vz onion, diced
Vz red and Vz green capsicum, cut into strips 1 2 mushrooms, cleaned & sliced
Vz tsp nutmeg
Vz tsp freshly ground black pepper 8 fl oz (250ml) cream
2 tbs of margarine or butter
Method
1 . Fry the chicken with the margarine or butter over a medium heat, and then add the nutmeg for flavor Continue cooking until the chicken has turned white and is starting to brown. 2. Remove the chicken from the pan and set
aside.
3. Fry the onions until they have turned transparent and then add the mushrooms to
the pan and continue to cook for about 5 minutes.
4. Add the sliced capsicums, salt and pepper, and fry for another 5 minutes.
5. Return the chicken to the frying pan and cook for about 2 minutes before adding the cream. Reduce the heat and simmer on low for approximately 1 0 minutes, or until the sauce has thickened slightly.
Chicken Adobo
Ingredients
1f.t cup olive oil
1 medium onion. sliced 2 cloves garlic. crushed 8 large chicken drumsticks Vz cup soy sauce
Vz cup white vinegar 2 Vz cups chicken stock
1 tbs brown sugar 1 tsp paprika 5 bay leaves 2 tbs cornflour 3 tbs cold water
steamed rice for serving
1. Heat 2 tablespoons of oil in a saucepan over a medium to high heat. Add the garlic and onion and cook for one to two minutes, or until the onion has softened slightly.
2. Add the chicken to the pan and cook for two to three minutes, turning regularly to brown the chicken all over.
3. Add the soy sauce, vinegar, chicken stock, brown sugar, paprika and bay leaves to the pan. Bring to the boil then reduce to a simmer or 20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pan. Heat the remaining oil in a large frying pan over a high heat. Add the chicken and fry on all sides until golden brown. Set the chicken aside and keep it warm while you finish preparing the sauce.
5. Stir the cornflour into the water, then stir in to the sauce in the original saucepan. Simmer for 10 minutes, then return the chicken to the sauce, stirring to coat all of the pieces. 6. Serve with the steamed rice.
Chicken Alfredo
Serves: 2 to 3
Ingredients
1 small pack mushrooms, cleaned and sliced 2 large chicken breasts, cut into cubes % pack fettuccine pasta
% cup double cream Vz cup milk
1 tbs olive oil
1 large clove of garlic, chopped finely Vz cup grated Parmesan cheese
1 tbs flour, sifted
few sprigs fresh parsley, chopped salt and black pepper
Method
1. Add the olive oil and one tablespoon of butter to a large frying pan and place on medium heat.
2. When the pan is hot add the sliced mushrooms, sprinkle with a little salt, then cook for about 3 or 4 minutes per side until brown.
3. While the mushrooms are cooking bring a large pan of salted water (use about 2 teaspoons of salt) to the boil.
4. Set aside the cooked mushrooms and then add the chopped garlic to the frying pan. Cook gently for about a minute, then add the
chicken cubes. Stir continuously so that the chicken cooks on all sides. Sprinkle with a little salt and black pepper. Remove the chicken from the pan when cooked and set aside with the mushrooms you cooked earlier.
5. Add the dried fettuccine to the pan of boiling salted water and cook for about 8 to 10 minutes until al dente (or according to the packet instructions) . Strain the pasta when cooked, then return to the saucepan.
6. Add the remaining butter to the empty frying pan on a medium to low heat and when the butter has started to melt, add the cream and the milk stirring continuously. Slowly sprinkle in the flour while continuing to stir. The sauce should start to thicken after about 5 minutes of stirring, at which point add the Parmesan cheese and simmer gently for 2 to 3 minutes. Sprinkle in some salt and pepper to taste and add the chopped parsley.
7. Stir in the cooked chicken and mushrooms to the sauce, and simmer gently until the chicken and mushrooms are warmed through.
Chicken Biryani
Serves: 4 to 6
Ingredients
For the chicken marinade:
1 lb (500g) boneless chicken meat diced and marinated for 20 minutes in the following:
5 oz ( 1 50g) natural yoghurt 2 cloves garlic. chopped Vz tsp chilli powder
1 tsp cumin
1 tsp cinnamon
2 tsp grated fresh ginger For the rice:
2 large onions. chopped 4 cloves garlic. chopped 1 tbs oil 1 tsp turmeric 1 tsp GarumMasala Vz tsp ground cardamom 4 whole cloves 2 bay leaves Vz tsp salt
1 Vz cups basmati rice
Method
1. Combine all the marinade ingredients into a bowl, and stir in the chicken. Set aside to marinate while you prepare the rest of the dish.
2. Heat the oil in a large saucepan and gently fry the onions and garlic until soft.
3. Add all of the spices, bay leaves and the marinated chicken to the saucepan and stir until the chicken is browned.
4. Stir in the rice and stock and leave to simmer on a low heat with the lid on. Cook without stirring for 25 minutes, then check to see if the rice is cooked. If it is not cooked completely give it a quick stir then replace the lid and leave to cook for a further 5 minutes.
5. When the rice is tender, fluff up the mixture with a fork and then serve.
Serves: 4 Ingredients
8 chicken pieces, (leave the skin on and bone in) Salt and freshly ground black pepper
2 tbs olive oil
1 large onion, finely chopped 1 celery stalk, finely sliced
1 carrot, peeled and chopped 4 cloves garlic, crushed
8 oz (250g) button mushrooms, halved 2 x 13 oz (400g) cans tomatoes
Vz cup black olives Vz cup white wine
1 bay leaf
1 tbs chopped rosemary leaves
1f.t cup chopped parsley
Method
1. Rub each of the chicken pieces with salt and pepper.
2. Heat the oil in a large frying pan over a medium heat, then add the chicken pieces in batches to brown all over. Set aside
3. Reduce the heat slightly, then add the onion, celery, carrot, garlic and mushrooms to the pan and cook until tender.
4. Turn up the heat and add the tomatoes, olives, wine and herbs, then return the chicken pieces to the pan and bring to the
boil. Reduce the heat again to simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through.
5. Check the flavors and add extra seasoning if necessary before serving.
Chicken Casserole
This recipe for chicken casserole is so quick and easy to make, so even on days when you are short of time, you'll be able to serve up a delicious meal for the family.
Serves: 4 Ingredients
8 large chicken thigh fillets
Salt and pepper for seasoning
2 tbs oil
6 shallots, cut into quarters
8 new potatoes, halved (or quartered, if large) 3 cups sparkling white wine
2 cups peas, fresh or frozen (defrosted) 1 tbs butter
Small bunch of tarragon, chopped
Method
1. Preheat the oven to 350 degrees F ( 180 degrees C) . Season the chicken thigh fillets with salt and pepper.
2. Heat the oil in a large oven proof casserole dish on a medium heat. Place the chicken thigh fillets skin-side down into the oil and cook until the skin is brown and crispy (approximately 5 minutes each side) . Remove the chicken from the dish and set aside. Reserve 3 tablespoons of fat in the casserole dish and discard the rest.
3. Using the same casserole dish, add the potatoes to the reserved fat and cook over a high heat until browned (approximately 10 minutes). Add the shallots and cook for a further 2 minutes.
4. Add the sparkling white wine and boil for 1 minute. Return the chicken pieces to the casserole dish, then place in the oven for 40 minutes.
5. Add the peas to the dish and cook for a further 5 minutes.
6. Remove from the oven and dot the chicken thighs with equal amounts of butter and let it melt all over the chicken. Sprinkle the tarragon all over the casserole and serve.
Don't be frightened of attempting to make this dish - this recipe is very easy and you will be able to impress your family and friends with your culinary skills !
Serves: 6
Ingredients
6 boneless, skinless chicken breast halves 6 slices Swiss cheese
6 thin slices smoked ham
3 tbs flour 1 tsp paprika
6 tbs butter
Vz cup dry white wine 1 tsp chicken stock granules 1 tbs com starch
1 cup double cream
Method
1. If the chicken breasts are very thick, place them between two sheets of baking paper and flatten out slightly with a rolling pin or mallet.
2. Place a slice of ham and cheese on each chicken breast, keeping a space around the edges of the chicken of about half an inch. 3. Fold the edges of the chicken together to
encase the filling and secure with toothpicks. 4. Mix the flour and paprika together in a small bowl, then coat each chicken piece with the seasoned flour.
5. Heat the butter in a large frying pan over a medium to high heat, then cook the chicken pieces until they are browned on all sides.
6. Add the wine and the chicken stock granules and reduce the heat to low. Cover the pan and leave to simmer for about 30 minutes, or until the chicken is cooked through completely.
7. Remove the toothpicks from the chicken pieces then transfer them to a warm serving dish.
8. Blend the corn starch with the cream in a small bowl, then add slowly to the frying pan whisking as you pour. Cook, stirring continuously, until thickened.
9. Pour the sauce over the chicken before serving.
This is my all-time best ever favorite recipe for chicken curry. It is fail-safe and you can adjust the amounts of spices used to suit your tastes. To convert it into a more mellow butter chicken type of dish, simply add a small can of coconut milk to
the curry just before serving and it will be a hit with even the youngest members of the family. Servings: 4
Ingredients
Quantity of cooked chicken, cubed (left -over roast chicken is good for this)
1 tbs oil
2 cloves garlic, crushed 1 onion, finely chopped Vz tsp coriander powder Vz tsp cumin powder 1f.t tsp chilli powder Vz tsp turmeric Vz tsp ground ginger Vz tsp cinnamon 1 tsp curry powder
salt and pepper to taste
1 cup chicken stock
13 oz (400g) tin chopped tomatoes
Method
1. Heat the oil in a medium sized saucepan and fry the onion and garlic until slightly golden. 2. Add all of the spices and seasonings to the pan and cook gently on a low heat for about a minute, stirring continuously.
3. Stir in the chicken stock, chopped tomatoes and cooked chicken. Bring to the boil then simmer for about 20 minutes.
4. Serve with boiled rice, and add your favorite side dishes such as poppadoms, naan bread and mango chutney. Delicious!
A favorite Mexican style dish that is easy to make with basic ingredients from the pantry.
Serves: 4 Ingredients
Quantity of pre-cooked chicken - left-over roast chicken is ideal for this recipe
4 spring onions, finely chopped
1 clove garlic, crushed 1 cup grated cheese
cooking oil spray
1 3 oz (400g) tomato puree 1J4 cup fresh coriander
Method
1 . Preheat the oven to 375 degrees F ( 1 90 degrees C) . Chop or shred the cooked chicken and put into a bowl with the spring onions, garlic and half of the cheese. Combine the ingredients together.
2. Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook in the frying pan for about 1 minute each side, then transfer to a plate. Repeat with the remaining tortillas.
3. Place the chicken mixture in equal amounts on the tortillas, then roll up to enclose the filling, leaving the ends open. Put the rolled tortillas into an ovenproof dish, seam-side down.
4. Pour over the tomato puree and sprinkle with the remaining cheese. Bake for about 20 minutes or until the top has turned golden. Sprinkle with chopped coriander to serve.
Chicken Fajitas
Serves: 4 Ingredients
1 lb (500g) chicken breasts, cut into strips 1 tbs olive oil
1 tsp paprika 1 tsp ground cumin
1 red capsicum, thinly sliced 2 tbs lemon or lime juice 2 tbs chopped fresh coriander Freshly ground black pepper
For serving:
8 flour tortillas, warmed through
Sour cream, fresh coriander, chopped tomatoes, chopped avocado
Mexican salsa (optional)
Method
1. Combine the olive oil, garlic, paprika, cumin and chicken in a bowl.
2. Heat a frying pan to a high heat and add the chicken, stirring continuously, until brown. (Y ou may need to do this in batches
depending on the size of your frying pan) .
3. Remove the chicken from the frying pan and set aside. Add the red onion and capsicum to the pan and cook for 2 minutes.
4. Add the browned chicken, juice (lemon or lime) , chopped coriander and black pepper to the pan and cook for another two or three minutes, or until the chicken is cooked through completely.
5. Divide the mixture between the tortillas and top with the tomatoes, avocado and fresh coriander. Roll the tortillas up and serve with sour cream and Mexican salsa if required.
Serves: 4 Ingredients
13 oz (400g) skinless chicken, cut into bite sized pieces
1 tbs oil
2 eggs, lightly beaten 2 extra tbsp oil
1 small onion, finely chopped 3 cups cooked rice
3 spring onions, finely chopped
Sweet chilli sauce and soy sauce to serve
Method
1. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the lightly beaten eggs and cook for about 1 minute until golden brown, then flip and cook for about another 30 seconds. Remove from the heat and slice thinly.
2. Heat the extra oil in the frying pan on a high heat and add the chicken in batches to cook until brown all over and cooked through. Remove the chicken and set aside.
3. Add the onion to the pan and cook over a medium heat for 2 to 3 minutes, then return the browned chicken to the pan along with the cooked rice.
4. Stir fry the mixture for 2 to 3 minutes, or until the rice is hot.
5. Add the peas and stir fry for another minute. 6. Add the sliced egg and chopped spring
onions to the mix and stir gently to combine. Serve the chicken fried rice with sweet chilli sauce and soy sauce.
Chicken Gumbo
Serves: 4 Ingredients
3Vz oz ( 1 00 g) chorizo sausage, skinned and finely diced
2 tbs oil
3Vz tbs flour
2 onions, finely chopped
2 green capsicums, seeded and chopped 3 garlic cloves, crushed
13 oz (400 g) can chopped tomatoes 32 fl oz (l litre) chicken or vegetable stock 6Vz oz (200 g) okra, thinly sliced
2 tbs chopped fresh parsley 1 tsp dried thyme
1 bay leaf
pinch of cayenne pepper
1 cup basmati and wild rice, rinsed 3 skinless chicken thigh fillets
8 oz (250 g) peeled large raw prawns Tabasco (optional)
1. Put the chorizo sausage into a saucepan and stir fry over a medium heat until it is crisp at the edges. Drain on a paper towel and set aside.
2. Add the celery, onions, capsicums and garlic and stir fry in the remaining sausage fat for 5 minutes, or until soft. Remove the vegetables from the pan and set aside.
3. Reduce the heat to low and add the oil to the remaining sausage fat in the pan. Sprinkle in the flour and stir constantly until blended. Continue cooking on a very gentle heat for 5 minutes until the mixture turns a rich brown (stir frequently).
4. Add the tomatoes, stock, okra, parsley, thyme, bay leaf and cayenne pepper and bring to the boil. Reduce the heat, and simmer for 30 minutes until the okra thickens the soup. Stir frequently.
5. Increase the heat and bring to the boil again, then stir in the rice. Reduce the heat to low and add the chicken (cut into bite sized pieces) , and the vegetable mixture set aside previously. Simmer for 15 to 20 minutes until the rice is tender and the chicken is cooked through completely. (Add extra stock
if needed) .
6. Add the prawns and the reserved chorizo and simmer for a minute, or until the prawns turn pink and the sausage is heated through. 7. Remove the bay leaf, season to taste, and
serve with Tabasco if you like.
Chicken Kiev
Serves: 4 Ingredients
1 tsp crushed garlic
1 tsp freshly chopped parsley 1 tsp celery salt
4 chicken breasts 1 egg, beaten 1 cup flour
1 cup fine dried breadcrumbs
1J4 cup finely grated Parmesan
Spray Oil
Method
1. Combine the butter, garlic, parsley and celery salt in a medium bowl, then form into a log shape and wrap in cling film. Chill in the fridge for at least 30 minutes.
2. Cut a slit along the side of each chicken breast, then fill the pocket with a slice of the herby garlic butter log. Secure the opening with toothpicks.
3. Pour the beaten egg into one bowl and the flour into a separate bowl. Combine the breadcrumbs and Parmesan in a third bowl. 4. Dip each chicken breast in the flour, then the
egg and lastly the cheesy breadcrumb mix. Cover the chicken breasts and leave to chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 350 degrees F ( 180 degrees C).
5. Coat each chicken breast with some spray oil, then place into a shallow lined baking dish.
6. Cook in the oven for 20 to 25 minutes, or until golden brown and completely cooked through.
7. Remove the chicken from the oven and leave to stand for 2 to 3 minutes before removing the toothpicks and slicing each piece of chicken in half for serving.
Serves: 4 Ingredients
1 lb (500g) chicken breast, skinned and cut into strips
1 tbsp olive oil
2 onions, sliced
2 cloves of garlic, crushed 1 tsp sugar
3 tsp ground coriander 3 tsp ground cumin Vz tsp turmeric 1 tsp chilli powder 1 tsp paprika 1 tsp salt
A little warm water to mix 7 fl oz (200ml) single cream
4 fl oz ( 1 00ml) coconut cream - mixed with 4 fl oz ( 1 00ml) water
1 bay leaf
3/4 oz (20g) ground almonds IVz oz (40g) cashew nuts 2 tsp Garam mas ala 1 tbs lemon juice
A little salt to taste
Method
1. Combine all the ingredients for the spice mix together to form a smooth paste.
2. Heat the oil in a frying pan and add the onions, garlic and sugar. Stir over a medium heat until the mixture has caramelized 3. Add the spice paste, reduce to a medium
heat, and continue to cook for a couple of minutes stirring continuously.
4. Remove from the heat and leave to cool. Puree the mixture together in a blender. 5. Place the puree, chicken, cream, coconut
cream and water, bay leaf and cashew nuts into a large pan. Stir well, and bring to the boil. Reduce the heat to a simmer, cover the pan, and leave to cook for about half an hour. 6. Stir in the ground almonds, lemon juice,
garam mas ala and chopped coriander and leave to simmer for a further 15 minutes.
Serves: 4 Ingredients 2 tsp oil
1 4 oz (450g) chicken mince 1 garlic clove, crushed 1 tsp dried oregano Vz tsp dried basil
1 cup tomato puree Vz cup water
1J4 cup flour 2 cups milk
1 cup grated tasty cheese 3 large sheets fresh lasagna Vz cup grated mozzarella cheese 2 oz (60g) butter
Method
1 . Preheat the oven to 375 degrees F ( 1 90 degrees C).
2. Heat the oil in a frying pan over a medium to high heat, and cook the chicken mince and garlic for four to five minutes, until golden brown.
3. Add the oregano, basil, tomato puree, water, salt and pepper, and simmer for 5 minutes or until the sauce has thickened slightly.
4. Meanwhile, melt the butter in a small saucepan over a medium heat and stir in the flour until blended. Gradually add the milk, stirring continuously, then increase the heat
until the sauce comes to a boil (keep stirring all the time). Reduce to a simmer and cook for a further 1 to 2 minutes before stirring in the tasty cheese.
5. Lightly grease a baking dish and place a sheet of lasagna on the bottom. Add a third of the mince mixture over the lasagna, then a third of the cheese sauce. Repeat this layering process twice, ending with a layer of cheese sauce. Sprinkle mozzarella cheese over the top.
6. Bake in the oven for 35 to 40 minutes. Leave to rest for 5 minutes before serving.
Serves: 4 Ingredients 4 chicken breasts
1 cup of flour
salt and pepper to taste Olive oil for frying 1 cup mushrooms, sliced 2/3 cup Marsala wine
Method
1. Season the flour with salt and pepper and then use to coat the chicken breasts.
2. Heat the oil in a large frying pan and fry the chicken breasts until they are browned on both sides.
3. Add the sliced mushrooms, Marsala wine and approximately 1,4 cup of water to the pan and leave to simmer for about 20 minutes.
4. Remove the chicken from the pan and cook the sauce for a few more minutes until it has thickened slightly.
5. Place the chicken on to a serving dish, pour over the sauce and then sprinkle with chopped parsley to serve.
A nourishing and warming soup is just what you need if you're feeling the winter chills - real comfort food for the soul.
Serves: 6
Ingredients
For the stock 1 medium chicken
1 2 cups of water
1 large handful of celery leaves
1 bay leaf
3/4 inch (2cm) chunk of root ginger, peeled 8-1 0 peppercorns
White stem of a leek, cut into big chunks Vz tsp salt
For the soup 1 tbs oil
1 onion, chopped
2 cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1 tbs plain flour
A pinch of dried thyme
1 tsp Worcestershire sauce
Method
1. Put the chicken in a large pot with the water, celery leaves, parsley, bay leaf, ginger, peppercorns, leek and salt and simmer gently for 1Vz hours. Remove the chicken and set it aside. Strain the stock through a sieve into a jug. Discard the cooked vegetables and leave
the stock to settle.
2. When the stock has settled and the fat has risen to the surface, skim the fat from the top with a large metal spoon. Alternatively, you can chill the stock until the fat has set and then just lift it off with a spoon.
3. Heat the oil in a pan and gently fry the onion, garlic and vegetables until they start to soften. Then, stir in the flour and gradually add the skimmed stock, stirring continuously to prevent lumps from forming. Add the thyme and Worcestershire sauce and bring to a simmer.
4. While the vegetables are simmering, remove the chicken meat from the bones and chop it up into small pieces.
5. Cut the noodles into fairly short lengths and add to the soup, along with the cooked chicken. Season to taste with salt and pepper
before serving.
Chicken Nuggets
Serves: 4 to 8 Ingredients
8 chicken thighs. skinned and deboned 1 cup of buttermilk
1f.t cup chives, finely chopped
1f.t cup of grated Parmesan cheese 3 tbs soy sauce
Vz tsp garlic Tabasco
1 tsp each of salt and pepper 1 cup of flour for dredging 3 eggs, beaten
2 cups fine bread crumbs 1 lemon
Oil for deep frying
Method
1. Place the chicken pieces into a large bowl and pour over the buttermilk. Cover and leave in the fridge overnight. This will make the chicken deliciously juicy and tender when cooked.
2. Drain off the buttermilk and set aside the chicken pieces.
3. Using a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic Tabasco, juice of lemon, salt and pepper. Blend for about a minute or until a smooth paste has formed.
4. Form the chicken paste mixture into shapes approximately 2 inches by 1 inch.
5. Put the flour into a shallow bowl, the beaten eggs into another bowl, and the breadcrumbs into a third bowl.
6. Coat each nugget in the flour, then the egg, and finally the breadcrumbs.
7. Deep fry the nuggets in small batches until they are golden brown - approximately 5 minutes' cooking time.
Serves: 4 Ingredients
IVz lb (750g) chicken tenderloins 3 tbs butter or margarine
3 tbs olive oil
1 medium onion, sliced 1 cup sliced mushrooms
1J4 cup sauvignon blanc 3 tbs ground paprika
% cup chicken stock 1 cup sour cream
Method
1. Put the butter (or margarine) and oil into a pan over a medium heat and fry the chicken until sealed and browned. Remove and set aside.
2. Add the vegetables and stir fry until the onion is transparent.
3. Return the chicken pieces and a little of the wine to deglaze the pan.
4. Add paprika, salt and pepper and stir.
5. Add the chicken stock and sour cream and simmer for about 15 minutes, or until the chicken has cooked through completely.
Serves: 4 Ingredients
1 to IVz lb (500 -750g) boneless, skinless chicken breast halves
Vz cup buttermilk
2 tbs grated Parmesan cheese 1 tsp flour
% cup breadcrumbs, seasoned with salt and pepper
2 tbs olive oil
Method
1 . Put the chicken breasts between two sheets of baking paper and use a rolling pin or mallet to flatten the chicken until it is about 1 2mm (VZ inch) thick.
2. Combine the buttermilk and Parmesan in a bowl, and put the seasoned breadcrumbs in a shallow dish.
3. Dip the chicken pieces into the buttermilk mixture, ensuring both sides are coated, and then roll them in the breadcrumbs until coated on both sides.
4. Heat the oil in a frying pan over a medium heat. Fry the garlic gently for 1 minute, and then remove it and discard. (We only want the garlic flavoring for this recipe) .
5. Fry the chicken on one side for 4 to 5 minutes or until golden, then turn and fry for another 3 to 4 minutes until golden and the chicken is cooked through completely.
Serves: 4 Ingredients
1 egg, lightly beaten
1 cup dried breadcrumbs
Ij2 cup grated Parmesan cheese Salt and freshly ground black pepper
4 skinless chicken breasts, halved hOrizontally Olive oil
6Vz oz (200g) mozzarella cheese, thickly sliced 1Vz cups tomato pasta sauce
Method
1. Pour the beaten egg into a shallow dish. Combine the breadcrumbs and Parmesan cheese into another shallow dish and season well with salt and pepper.
2. Dip the chicken breasts into the beaten egg, and then into the breadcrumb mixture to coat both sides.
3. Pre-heat the grill on a high heat. Meanwhile, heat some olive oil in a frying pan on a medium heat and cook the chicken for 5 minutes on each side, until brown. You may need to cook the chicken in two batches, depending on the size of your frying pan.
4. Transfer the cooked chicken to a baking dish and top each piece with a slice of mozzarella cheese.
5. Grill the chicken for 5 minutes until the cheese has melted and has turned golden brown.
6. While the chicken is under the grill heat the tomato pasta sauce in a saucepan or in the
microwave. Spoon the sauce onto serving plates and serve the chicken on top of the sauce (2 pieces per person) .
Chicken Piccata
Serves: 4 Ingredients
4 chicken breasts, flattened out with a rolling pin or meat mallet
1-2 cups plain flour 2 tbs olive oil
3 tbs butter
Vz cup dry white wine
Juice of 2 lemons
Salt and pepper for seasoning to taste
1 cup chicken stock
Method
1. Sprinkle the flour on to a plate, then coat each chicken breast in the flour and shake off the excess.
2. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts until cooked through completely and lightly browned - approximately 2 to 3 minutes each side. Set the chicken aside and keep warm.
3. Pour off the oil from the pan and then add the butter, wine, lemon, salt and pepper.
Cook for 1 minute.
4. Add the stock to the pan and bring to the boil. Sprinkle in a little flour to thicken the mixture, then cook for about 10 minutes until the liquid has reduced by half.
5. Place the chicken on to serving dishes and pour over the sauce.
Chicken Pie
Serves: 4 to 6
Ingredients
1 cup diced carrots 1 cup diced celery 2 cups diced onion 1 tbs chopped garlic
6Vz oz (200g) butter, plus extra for frying Small quantity of oil for frying
6Vz oz (200g) flour
1 tbs chopped fresh thyme 1 tbs chopped parsley
2 lb (lkg) fresh chicken breasts, diced 6Vz oz (200g) smoked chicken, diced 2 lb (lkg) puff pastry sheets
4 cups chicken stock
1 egg for glazing
1. Heat the butter in a frying pan over a medium heat and gently fry all of the vegetables until cooked, but still firm.
2. In a separate pan heat a small amount of oil and add the fresh diced chicken breasts (not the smoked chicken) seasoned with salt and black pepper and cook through completely. 3. Melt the 6Vz oz (200g) of butter in another
large pan, add 6Vz oz (200g) of flour and cook gently like a roux. Gradually add the chicken stock, stirring continuously, and bring to the boil. Simmer until the sauce has a thick consistency.
4. Add the cooked vegetables and chicken (including the smoked chicken) to the sauce and mix together. Set aside and leave to cool. 5. Preheat the oven to 360 degrees F ( 185
degrees C).
6. Line a pie dish with puff pastry, then pour in the cooled chicken sauce mix. Brush the pastry edges with beaten egg, then cover with a puff pastry top.
7. Crimp the edges, decorate the top with pastry pieces, and then brush with egg wash. Poke 3 or 4 small holes in the top of the pastry using a fork.
8. Place in the oven and bake for about half an hour, or until the pastry is golden brown and puffed up.
A real family favorite, this chicken pot pie ticks all the boxes for a comforting filling meal, packed with protein and vegetables. Don't be put off by the long list of ingredients - they are all simple to find and if you don't want to make the pastry from scratch you can always buy ready made pastry and nobody will know the difference!
Servings: 6 to 8 Ingredients 1 Vz cups flour
1J4 cup grated Parmesan Cheese 2 tbs parsley
Vz tsp salt
1J4 tsp black pepper
3Vz oz (1 1 5g) butter (diced) 3-4 tbs ice cold water
2 cups chicken stock
2 medium sweet potato (diced) 1 tsp dried sage
Salt and black pepper
2 medium carrots (cut into chunks) 1 large head broccoli (cut into florets) 1 small stick celery (diced)
1;4 cup flour
4 tbs butter (room temperature)
1 lb (500g) chicken (cooked and cut up) 1 egg (beaten)
Method
1. First job is to make the pastry if you are not using ready-made. Combine the flour, Parmesan, parsley, salt and pepper in a large bowl, cut in the butter until it resembles coarse breadcrumbs. Then add the 3 tablespoons of water and work it in, adding
another tablespoon of water if necessary to form a dough that can be kneaded into a ball. Divide in half, press into circle shapes, cover in plastic wrap and chill in the fridge for half an hour. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
2. Pour the chicken stock into a large pot and bring to the boil. Add the onions, sage, salt and pepper and sweet potato and simmer until the sweet potato begins to get soft. Then add the broccoli, carrots and celery and cook for 5 minutes.
3. Blend 1f.t cup of flour with the room temperature butter in a cup or small bowl with your fingers, then turn up the heat under the pot, pinch off bits of the flour/butter mix, drop in the pan and stir gently to mix. Cook until the sauce thickens a bit, then remove from the heat and stir in the chicken.
4. Use a 9-inch pie dish or similar and roll out one half of the pastry dough to fit inside the pie dish. Be sure to grease the dish first, then lay the pastry inside, pour in the chicken filling, roll out another half of the pastry to fit on top, lay over the top of the pie and pinch the edges of the pastry together. Trim off any excess pastry, cut a steam vent in the top, brush with beaten egg and place in the
oven.
5. Bake for 15 minutes at 425 degrees F (220 degrees C) . then lower the temperature to 340 degrees F ( 170 degrees C) and bake for another 10- 15 minutes until golden. Serve hot!
Chicken Quesadilla
Serves: 4 Ingredients
1 tbs olive oil
1 red onion, finely chopped
1 green capsicum, deseeded and sliced 3 chicken breasts, skinless and sliced
2 x 1 4 oz (420g) can chilli beans (mild or hot) 1 cup corn kernels
4 flour tortillas Vz cup sour cream
8 cherry tomatoes, quartered
1f.t cup chopped parsley
Method
1. Heat the olive oil in a frying pan and cook the red onion, capsicum and chicken for about 5 minutes, or until the chicken is thoroughly cooked through.
2. Add the chilli beans and corn to the frying pan and simmer gently for 1 0 minutes.
3. Cut each flour tortilla in quarters and heat under the grill.
4. Cover half of the tortilla pieces with the chicken mixture, then place the remaining tortilla pieces on the top to create a 'sandwich'.
5. Serve with sour cream, tomatoes and chopped parsley.
The wonderfully crisp flavors of this chicken salad with tarragon are perfect for a refreshing meal when the weather is warm, and is great for using up left-over roast chicken.
Servings: 4 Ingredients
2 bunches asparagus, trimmed of woody ends and cut diagonally into 2 inch (Scm) lengths
1 large roast chicken, or left-over roast chicken pieces
4 celery sticks, ends trimmed, thinly sliced diagonally
6 green shallots, ends trimmed, thinly sliced diagonally
Vz cup coarsely chopped fresh tarragon, loosely packed
3Vz oz (lOOg) toasted slivered almonds Salt & freshly ground black pepper
1/3 cup sour cream 2 tbs fresh lemon juice
1 tbs white wine vinegar 1 tbs Dijon mustard Lettuce leaves, to serve
Method
1. Bring a large saucepan of salted water to the boil, add the asparagus, and cook for 2 minutes, or until it has turned bright green and is tender crisp. Drain well, and then cool under cold running water.
2. Remove the bones from the cooked chicken, and discard the skin. Chop the chicken roughly and place in a large bowl with the asparagus. Add celery, and half of the tarragon, almonds and green shallots. Gently combine the ingredients then season with salt and pepper.
3. Mix together the mayonnaise, lemon juice, vinegar, mustard, sour cream and remaining tarragon in a bowl and season to taste with
salt and pepper. Add a third of this mixture to the chicken mixture and gently combine together.
4. Put the lettuce into a large serving bowl. Top with the chicken mixture and drizzle with the remaining dressing. Sprinkle the remaining green shallots and almonds on the top before serving.
Chicken Satay
Serves: 4 Ingredients
4 chicken breasts 2 tsp curry powder
2 tsp palm sugar or brown sugar 1 tbs soy sauce
Vz tsp salt
1 tsp lemon juice
1 tsp tamarind puree 1 cup coconut cream
1f.t cup blanched peanuts, chopped and lightly toasted
Method
1. Slice each chicken breast in half crossways, and then into 6 strips. Place into a shallow oven dish with the curry powder, sugar, soy sauce, salt, lemon juice, tamarind and coconut. Cover and put in the fridge for at least half an hour (if you can marinate for a few hours the flavor is even better) .
2. Thread the marinated chicken strips onto bamboo skewers which have been pre soaked in water. Reserve the marinade for using later.
3. Pan fry or barbecue the chicken skewers until the chicken has browned and is thoroughly cooked through.
4. Heat the reserved marinade in a saucepan with the chopped peanuts and bring to a simmer, leaving the sauce to cook until it has reduced a little.
5. Serve the chicken skewers with sauce on the side.
Serves: 4 Ingredients 3 tbs olive oil
1 tbs red wine vinegar 1 tbs lemon juice 1 tsp dried oregano 1 tsp paprika
1 tsp honey
For serving:
4 warmed pita breads Tomato wedges
Red onion slices
Black olives Feta cheese Cucumber
Parsley or mint leaves
Method
1. Combine the olive oil, red wine vinegar, lemon juice, oregano, paprika and honey in a small bowl and stir together thoroughly. Set aside 2 tablespoons of the mixture to use as a dressing.
2. Add the chicken pieces to the remaining mixture and stir well until the chicken has been coated all over.
3. Heat a frying pan over a medium heat and add the chicken. Cook for three to four
minutes on each side, or until completely cooked through and golden brown.
4. Serve with the warmed pita bread and other serving ingredients, and drizzle with the reserved dressing from step 1.
Chicken Spaghetti
Serves: 3
1 boneless chicken breast, skin removed 1 cup button mushrooms
Enough spaghetti for 3 servings 1 clove garlic, finely chopped
1 slice fresh bread, made into breadcrumbs
1 cup chicken stock
3 tbs evaporated milk
Method
1. Preheat the oven to 350 degrees F ( 180 degrees C) .
2. Put the chicken into a roasting pan and place in the oven. When the juices start to run from the chicken, add the button mushrooms and coat them lightly with the juices, then continue to cook the mushrooms until they are tender (about 20 minutes) .
3. Remove the mushrooms from the pan and continue to cook the chicken until done.
4. Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain and set aside.
5. When the chicken is cooked, remove from the pan and cut into slices.
6. Place the roasting pan (containing the cooking juices) on the oven top over a medium heat. Add the garlic and breadcrumbs and stir continuously until the breadcrumbs are a golden brown. Pour into a bowl and set aside.
7. Return the roasting pan to the heat, add the chicken stock, and simmer until it has reduced by half. Add the cream, chicken, mushrooms and cooked pasta and cook until heated through.
8. Serve topped with the garlic toasted breadcrumbs.
When you want a quick and easy meal it's tempting to head off to the local takeaway shop, but here's a great alternative - a tasty Chinese-style chicken stir fry that will rival the one at your local takeaway and keep your cash in your pocket!
Serves: 4 Ingredients
2 boneless chicken breasts 1 tbs plus 2 tsp cornflour 1 egg white
2 stalks celery, sliced 6 spring onions, sliced
3Vz oz (lOOg) button mushrooms, quartered 2 tsp grated root ginger
Vz cup chicken stock Vz tsp sugar
1 tbs dry sherry
1J4 cup roasted cashew nuts
Method
1. Remove the skin and fat from the chicken breasts, then cut the meat into 1 inch cubes. 2. Put a tablespoon of cornflour into a small
plastic bag (sandwich bag is ideal) then add the cubed chicken and shake until the chicken is coated in the flour.
3. Lightly beat the egg white, then dip the coated chicken pieces in the egg white and set aside.
4. Heat the oil in a large frying pan or wok, add the chicken, and cook until the pieces are crisp and golden. Remove the chicken from the pan and set aside.
5. Add the celery to the frying pan and stir-fry until slightly tender. Next, add the spring onions, mushrooms and ginger and continue stir-frying until the spring onions are bright green in color
6. Blend together the stock, sugar, 2 teaspoons of cornflour and sherry and add to the pan. Bring to the boil while continuing to stir, and then lower the temperature cook until the mixture has thickened slightly.
7. Add the chicken and cashews to the pan and cook until the chicken has heated through.
Serves: 6 to 8 Ingredients 1 cup flour
2 cups seasoned bread crumbs Vz tsp ground black pepper Vz tsp cayenne pepper 2 eggs, beaten
2 tbs water
Oil for frying
1 cup mayonnaise
3 tbs prepared horseradish Vz cup sour cream
1 dash Worcestershire sauce 3 tbs prepared mustard
Method
1 . You will need three separate shallow bowls and put the flour into one, the breadcrumbs into another mixed with the ground black pepper and cayenne pepper, and the eggs and water into the third bowl.
2. Take one piece of chicken at a time and coat it firstly with the flour, then the egg mix, and finally the breadcrumbs. Set aside the coated chicken tenders
3. Heat some oil in a deep fryer to 375 degrees F ( 1 90 degrees C) .
4. Fry the chicken in small batches for 6 to 8 minutes, or until golden brown. Drain on
paper towels.
5. In a small bowl combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Stir well and serve with the chicken tenders for dipping.
Chicken Tortilla Soup
Serves: 4 Ingredients 2 fresh chillis
1Vz lbs (680g) fresh tomatoes, cut in half
2 tbs oil
3 cloves garlic, chopped
1 large onion, chopped
Salt and freshly ground pepper Pinch of dried oregano
4 cups chicken stock or water
2 cups cooked chicken, chopped into bite sized pieces
1 to 2 cups tortilla chips, plus more for garnish 2 limes (one juiced, one sliced)
1 cup fresh coriander, chopped
Method
1. Preheat the grill.
2. Arrange the chillis and tomatoes on a baking tray and grill until they are charred on one
side, then turn them and cook until charred on the other side.
3. Allow the chill is and tomatoes to cool down, then remove the skin and stems and the seeds from the chillis, then chop finely.
4. Put the oil into a large pot over a medium heat and add the garlic and onions. Cook gently, stirring occasionally, until they are golden in color - approximately 10 minutes. 5. Add the tomatoes and chillis to the pan and
season with salt, pepper and oregano. Add stock or water and simmer gently for 20 to 30 minutes.
6. Stir the chicken and tortilla chips into the pot and simmer for a further 3 to 5 minutes. Season to taste with lime juice, salt and pepper.
7. Garnish with the sliced lime and chopped coriander to serve.
Serves: 4 to 6 Ingredients
2 tsp whole cumin seeds 2 dried red chillis
1 tsp black peppercorns 1 tsp cardamom seeds
Stick of cinnamon, 3 inches (7 cm) in length 1 Vz tsp black mustard seeds
4 tbs vegetable oil
4 medium onions, sliced
2 lb (lkg) boneless and skinless chicken breast 1 inch (2. 5cm) cube fresh ginger, peeled and grated 1 garlic clove, peeled and crushed
2 tsp cilantro powder 1 Vz tsp ground turmeric 3 cups water
Method
1. Grind together the cumin seeds, red chillis, peppercorns, cardamom seeds, cinnamon and black mustard seeds - a pestle and mortar is ideal for doing this.
2. Put the ground spices into a medium sized bowl and add the vinegar. Stir well and set aside.
3. Heat 2 tablespoons of the oil in a large frying pan over a medium heat, then stir in the onions. Fry the onions until they turn brown
and crispy, stirring frequently; this will take approximately 20 minutes.
4. Remove the onions from the pan and puree them in a blender - add a little water if necessary.
5. Add the pureed onion to the ground spices and vinegar and stir together well.
6. Cut the chicken into bite-sized pieces.
7. Mix the garlic and ginger with a tablespoon of water to make a paste.
8. Heat the remaining 2 tablespoons of oil in the frying pan over a medium heat, then add the chicken pieces. Brown on all sides, stirring frequently, for about 8 minutes. 9. Remove the chicken from the pan and set
aside.
10. Add the garlic and ginger paste to the frying pan and stir fry for 1 minute. Add the cilantro and turmeric and stir fry for a further 30 seconds.
1 1. Add the chicken, spice puree paste and 3 cups of water to the frying pan and bring to the boil.
12. Reduce to a simmer, cover, and cook gently for about an hour, stirring occasionally. 13. Serve with bas mati rice and your favorite
accompaniments such as naan bread, mango chutney and poppadoms.
Chilli Chicken
Serves: 4 Ingredients
4 skinless chicken breasts
Juice of 1 lemon
2 tsp grated fresh ginger 2 cloves garlic, crushed 2 tbs chopped fresh coriander Vegetable oil for frying 2 tsp cornflour
1 cup chicken stock
For serving: Steamed rice
Chopped fresh coriander or parsley
Method
1. Cut the chicken breasts into slices, approximately 1 inch (2. 5cm) wide, and place in an oven dish.
2. Combine the sweet chilli sauce, lemon juice, ginger, garlic and coriander, and pour the mixture over the chicken. Cover and leave to
marinate for 10 minutes.
3. Remove the chicken from the dish and reserve the marinade.
4. Heat a small amount of oil in a frying pan over a medium heat, and cook the chicken pieces for about 5 minutes or until browned all over and cooked through thoroughly. You may need to do this in batches, depending on the size of your frying pan.
5. Blend the cornflour with the stock and pour into a pan along with the reserved marinade. Bring the mixture to the boil, stirring constantly, for about 2 minutes or until the mixture has thickened.
6. Serve the chicken on a bed of steamed rice, drizzled with the sauce, and sprinkled with chopped coriander or parsley.
Serve this up for lunch on a cold winter's day with some fresh crusty bread and you will keep the family warm and satisfied all afternoon.
Serves: 4-6
Ingredients
1 small/medium sized whole
(approximately 3 lb (1.5kg) weight)
1 tbs oil
I Vz oz (45g) butter or margarine I onian, finely chopped
2 carrots, peeled and diced
3 sticks celery, trimmed and diced
1/3 cup plain flour
1 0 fl oz (300ml) light thickened cream
1/3 cup parsley leaves, roughly chopped (optional)
Method
1 . Place the chicken into a large pan and add 8 cups of cold water. Bring to the boil, then reduce to a simmer and cook for 45 to 55 minutes, or until the chicken is cooked through completely. Remove the chicken from the stock and set aside.
2. While the chicken is cooling, heat the oil and butter in a large pan and add the onion, carrot and celery. Cook gently for about 1 0 minutes, stirring occasionally, until the vegetables have softened slightly. Sprinkle the flour over the vegetables, and stir until thoroughly combined. Remove the pan from the heat and slowly add the cream, stirring continuously, and then add 2 cups of the
reserved stock.
3. Return the pan to the heat and bring to the boil while continuing to stir the mixture. Then slowly add another 6 cups of the reserved stock and continue to stir until it comes to the boil again. Reduce the heat and simmer gently for about 10 minutes, or until the vegetables are tender.
4. Meanwhile, remove the cooled chicken meat from the bones and chop it up into bite size pieces. Add to the pan and cook the soup for a further 5 minutes, or until the chicken is heated through.
5. Serve with chopped parsley sprinkled on the top.
Who needs to go out and spend a fortune at the local take-away when you can cook up your own tasty fried chicken at a fraction of the cost.
Serves: 4-6
Ingredients For the Chicken
Oil
1 cup Buttermilk
Salt and Pepper for seasoning 8 chicken thighs
For the Brine: 4 lemons, quartered 1 tbs chopped thyme 2 bay leaves 2 tsp crushed garlic 2 tsp chopped parsley 1 tsp salt 6 black peppercorns 2 tbs honey
For The Coating: 5 oz ( 1 50g) flour
3/4 oz (20g) garlic powder 3/4 oz (20g) onion powder 1 tbs paprika
1 tbs salt 1 tbs pepper
1 tbs celery powder
Method
1. Make up a brine by adding all of the ingredients listed for the brine to a pan of water, and bring to the boil. Allow to cool completely, then add the chicken pieces. Leave for 6 hours.
2. Combine the flour, garlic powder, onion powder, paprika, cayenne and celery powder with 1 tablespoon of salt and 1 tablespoon of pepper and set aside for coating the chicken later.
3. Remove the chicken from the brine and pat dry with a cloth or paper towel.
4. Pour the buttermilk into a bowl, then divide the flour coating mix into two separate bowls.
5. One by one, dip the chicken thighs firstly into the flour coating mix, then the buttermilk, and then the coating mix again.
6. Now you are ready to deep fry the chicken at 325 degrees F ( 1 60 degrees C) for 4 to 6 minutes (depending on the size of the pieces) until brown and crispy.
7. Drain off the excess oil with paper towels before serving.
Jerk is a delicious seasoning mix native to Jamaica, and is exceptionally good when cooked over charcoal or hardwood. You can make it as hot as you like, simply by adjusting the amount of fresh chillis you use.
Serves: 4
Ingredients
For the marinade:
3 red chillis, seeded and roughly chopped 2 tbs ground allspice, toasted in a dry pan
1 cup finely diced spring onion 4 cloves fresh garlic, finely chopped
3 tbs finely chopped fresh ginger 2 tbs finely chopped fresh thyme
1 tbs white wine vinegar
Grated zest and juice of 2 limes 1 tsp black pepper
2 tbs olive oil
6 chicken drumsticks and 6 chicken thighs (leave the skin on)
For serving:
Sea salt
Juice of 3 limes
Method
1. Put all of the marinade ingredients except for the chicken pieces into a food processor and blend together to a paste.
2. Put the chicken into a dish and pour the paste over, making sure the chicken is coated all over. Leave in the fridge for at least 12 hours to get the best flavored result.
3. Heat your BBQ or chargrill to a medium to high heat. Season the marinated chicken portions with salt and place on the BBQ until cooked through. The jerk chicken will look quite charred when cooked, which is the desired result.
4. When cooked, squeeze the fresh lime juice over before serving.
Kung Pao Chicken
Serves: 4
Ingredients
4 -6 chicken thigh fillets, boneless and skinless
For the marinade:
2 tsp soy sauce
1 tbs Chinese rice wine 1 tsp oil
For the sauce:
1 Vz tbs light soy sauce 1 tbs dark soy sauce 1 tsp sugar
1 tbs Balsamic vinegar 2 tbs water
1 tsp com flour 4 tbs cooking oil
2 Vz inch (6cm) piece peeled fresh ginger. sliced 4 cloves garlic. sliced
6 - 8 dried red chillis. halved & de-seeded 3 spring onions. chopped into 1 cm pieces
