Spicy chicken kebabs
Ingredients
3 garlic cloves, roughly chopped
Knob fresh ginger, roughly chopped, plus extra
to serve
Zest and juice 1 orange
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce vegetable oil
4 small boneless, skinless chicken breasts,
cut into cubes Button mushrooms
20 cherry tomatoes
Method
- Place the garlic, ginger, orange zest and spring onions in the food processor and process until paste -like. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
- Thread the chicken, tomatoes, mushrooms and peppers onto 20 small wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter,
scatter with chopped spring onion and eat with your fingers.
Chicken Parmesan
Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
Pinch pf black pepper
pinch of paprika
pinch of Italian seasoning
6 boneless skinless chicken breasts
2 cups tomato sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons or any other kind
Method:
heat oven 180c , in a baking dish add the oil spices then top with the chicken neatly then add the tomato sauce and basil and then top with the shredded cheese both mozzarella and Parmesan to cover the sauce .
Then add the croutons and then cover again with cheese to cover the croutons and sauce bake for 40 min and enjoy the crispiness on the outside and the softness if the inside.
Chicken Vindaloo
Ingredients:
*4 chicken breasts
- splash lemon juice
- 2 Tbsp white vinegar
- 2 medium onions
- 5 tsp garam masala
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- ½ tsp mustard seeds
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp chili powder
- pinch salt
- coriander leaves , to garnish
Method:
Make a PasteWith the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.
Fry the Onion and spicesFry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.
Add the chickenAdd the marinaded chicken and cook until the chicken is opaque i
color.
Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.
Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.
Shish Taouk ( Chicken on Skewers)
Ingredients:
- 4 boneless skinless chicken breasts (about 800 g/ 1.75 lbs)
- 1/4 cup yogurt
- 3 tbsp olive oil
- 2 tbsp tomato paste
- 4 cloves garlic
- 1 lemon (juice only)
- 1 tbsp sweet paprika
- 3/4 tsp dried thyme
- 1/2 tsp ground cumin
- 1/4 tsp ground allspice *
- 1 tsp salt + 1/2 tsp ground pepper, or to taste
For skewers
- 1 medium red bell pepper
- tomatoes
- 1/2 large white onion
Method:
chop the garlic and put it in a medium bowl along with the yogurt, tomato paste, olive oil and lemon juice. Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.
Cut the chicken into bite sized cubes, each about 1 – 1.5″ in length and as uniform in size as possible. You want the chicken to cook at a fairly consistent rate. Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . The yogurt marinade will make the chicken decidedly juicy, but if you leave it in the marinade too long the meat will actually get soft and lose it’s texture.
Assemble the skewers start by adding 2-3 pieces of chicken, a slice of onion and pepper, 2-3 more pieces of chicken, and so on until the skewer is full.
Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.
you can eat this as it is or you can add it to a sandwich or even with rice enjoy.
Chicken stuffed with wild mushrooms
Ingredients
- 25g mixed dried mushrooms
- 4 large skinless chicken breast fillets
- 1 handful fresh thyme sprigs, leaves picked
- 1 splash chilli oil, (optional)
- 1 tbsp olive oil
Method:
Put the dried mushrooms in a small bowl. Just cover with boiling water, and leave to soften for 30 minutes. Drain through a sieve, reserving the soaking liquid.
Slice the chicken breasts lengthways to form a pocket – be careful not to cut all the way through. Season well with salt and black pepper, and scatter with half of the thyme leaves. Put the soaked mushrooms, remaining thyme, and chilli oil (if using), in a bowl and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.
Heat the oil in a large frying pan over a medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 6–8 minutes, then turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.
Pass the reserved soaking liquid from the mushrooms through a fine sieve, then add to the pan. Increase the heat, and let boil and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potato.
Asian BBQ Chicken
Ingredients:
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs
Method:
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)
Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions
*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Butter Chicken
Ingredients:
- 3 tsp garam masala
- 1 tsp chilli powder
- 2 tsp ground ginger
- 2 tsp ground coriander
- 2 tsp lemon juice
- 2 tsp tomato paste
- 1/2 cup plain yoghurt
- 1kg chicken thigh fillets, trimmed, quartered
- 75g butter, chopped
- 1 brown onion, halved, thickly sliced
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 3 cardamom pods, bruised
- 2 tsp smoked paprika
- 1 cup chicken stock
- 1 1/2 cups tomato sauce
- 1/2 cup pure cream
- Steamed rice to serve
Method:
Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.
Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.
Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.
Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.
Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.
Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.
Stuffed Chicken
Ingredients:
*1 1/2 kg chicken
*1 Cinnamon stick
*3-4 sweet peppercorns
*2 grains cardamom
*1 medium onion
*1 bay leaf
*2 tbsp butter
*2 tbsp oil
*salt to taste
*4-5 tbsp fresh cream
stuffing:
*200 grams ground beef or lamb
*1/2 tsp salt
*1/2- 3/4 tsp all spice
*1/4 cloves
*1/2 tsp cinnamon
*1/4 tsp nutmeg
*1/4 tsp cumin (optional)
*1/4 tsp cardamom
*1/4 tsp saffron or curcuma
*1 medium onion chopped
*1/4 cup almonds
*1/4 cup pine nuts
*1 cup short grain rice washed and drained
*4 tbsp oil
*1 tbsp butter
*1 3/4 cups water
Method:
Heat the oil and butter and fry the almonds and onion nuts.Remove
In the same oil fry the onion until transparent.
Add the ground meat and cook until the meat changes color , adjust salt.
Add the rice and 1 3/4 water cover the lid of the pan and cook until the rice absorbs all the water.
Stir in the spices and leave it to rest for half an hour for the flavors to blend.
Stuff the chicken with this mixture and join the legs sewing the opening in between with needle or thread or you can tie it with a string .
Heat 2 tbsp butter and tbsp oil and fry the chicken on all sides.
cover chicken with water add cinnamon ,peppercorns and cardamom ,onion bay leaf and some salt bring to boil. Remove the froth that appears on the surface and cook until the chicken is most done. remove and coat the chicken with the fresh cream and transfer to a baking tray bake in a moderate oven until the chicken is golden brown and cook completely .
Transfer the chicken to a serving platter surround with spice rice and top with the fried nuts .
Roast Chicken with Wild Mushroom Sauce
Ingredients:
4 boneless chicken breast halves with skin (about 11 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 pound assorted mushrooms, stemmed and quartered
2 tablespoons sherry vinegar
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
1 tablespoon heavy cream
Directions:
1-Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast about 15 minutes. Transfer to a plate; cover.
2-Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs.
Asian Tacos
Ingredients
*1 tablespoon vegetable oil
*1 1/4 lb boneless skinless chicken breasts, cut into thin strips.
*broccoli, red peppers, onions and mushrooms. Frozen or fresh
*1/2 cup stir-fry sauce
*Bread Tortillas
*2 Tbsp soy sauce
*1 Tbsp oyster sauce
Method:
- 1 In skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
- 2 Cut vegetables into about 1/2-inch pieces; add to chicken in skillet.
Cook and stir over medium-high heat about 2 minutes.
3.Add vegetables in boiling water until soft. Then add to the wok - Add soy and oyster sauce. Cook and stir about 2 minutes or until hot.
- 3 Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.
