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Chicken Cacciatore

 

What you need:

3 lbs  chicken, cut up in pieces

1 large onion, thinly sliced

2 (6 oz) tins tomato paste

6 oz sliced mushrooms

1 green pepper , finely chopped

2 -4 garlic cloves, minced

2 teaspoons oregano

1 tsp dried basil

12tsp  celery powder

1 tsp salt

1cup  dry white wine

3 tbsp  olive oil

1 tsp  crushed red pepper flakes(optional)

What you do:

Place onions in bottom of crock pot.

Add chicken pieces.

Stir all the other ingredients together.

Pour over chicken.

Cook on low heat  7 to 9  hours or high heat for about 3 to 4 hours.

Serve  with pasta or rice.

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Chicken & Stuffing

 

What you need:

4 Chicken Breasts (Thawed)

1 Box  Stuffing Mix

1/2 cup of Sour Cream

1 tin of  Chicken Soup

1/4 c. water

What you do:

place all four chicken breasts in the bottom of your slow cooker.

Sprinkle all the dry stuffing mix all over the chicken breasts.

Mix together the cream of chicken soup, 1/2 cup of sour cream & 1/4 cup of water in a bowl and simply pour over the top& put the lid on.

Switch slow cooker on ‘low’ and cook for 4 hours.

 

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Chermoula Chicken

 

What you need:

1 x free range chicken

1 x fresh lemon, sliced into rounds

For the Chermoula:

1 preserved lemon

½ cup roughly chopped parsley, plus extra for garnishing

¼ cup chopped coriander stems

2 cloves garlic, chopped

1 large red chilli, de seeded and chopped

2 tsp ground cumin

½ tsp hot smoked paprika

1 tsp sea salt

large pinch cracked black pepper

pinch of saffron threads

1 tbsp boiling water

50ml grape seed oil, or pure olive oil

What you do:

Cut the preserved lemon in quarters; use a sharp knife to cut away the pulp and white pith, discard. Slice the rind into a small dice. Place saffron in a small bowl with 1 tbsp boiling water, set aside to soak for 5 minutes.

Place all ingredients for Chermoula except saffron and oil into a mortar and pestle, pound and grind till mix resembles a paste (about 5 minutes) (there will still be some chunks of preserved lemon).  If using a food processor blitz till well mixed. Add saffron soaked water and oil, stir till combined.

Cut chicken down the back bone using a sharp pair of kitchen scissors and press firmly on the back to flatten the chicken, or ask your butcher to do this.  Lay the cut rounds of fresh lemon in a baking tray and place the chicken, skin side up, on top of the lemons.  Place your fingers under the skin of the chicken taking care not to rip the skin.  Create a pocket between the flesh and the skin by gently separating the skin from the flesh.  Do this on the leg pieces as well. Take half the marinade and rub it under the skin, smoother as much of the flesh with the marinade as you can. Take the remaining marinade and rub the out side of the chicken. Marinate overnight, or if you’re in a hurry for at least 4 hours.

Preheat oven to  180 C / 350 F /gas mark 4

Remove chicken from refrigerator half an hour before cooking.  Sprinkle chicken generously with sea salt and cracked black pepper.

Roast chicken for 1 hour, baste with juices half way through. Remove from oven and set aside for 10 minutes before cutting chicken into pieces. Skim the fat off the juices left in the cooking pan and spoon the juices over chicken.

Serve with chopped fresh parsley.

 

 

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What you need:

4 Big chicken breast

150-200g of basil pesto

4 large vine tomatoes

200g of grated mozzarella

small amount of grated red Leicester too.

dash of pepper on top.

What you do:

Preheat the oven to 200 C /400 F / gas mark 6

Bake in the oven for about 45 / 55 mins.

 

 

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Gluten-Free-Curry-Noodle-Soup1

 

What you need:

1 large (about 1 lb) red skinned sweet potato, peeled and cut into ½-inch cubes
1 (7 oz) pack  spaghetti or noodles
4 cups gluten free chicken stock
2 tins (full fat or light) coconut milk
2 tbsp curry powder
2 tsps chili garlic sauce
¾ lb boneless skinless chicken thighs, thinly sliced
3 red chilies, thinly sliced
4 green onions, thinly sliced
Handful Thai or regular basil
1 lime, cut into 6 wedges

What you do:

Bring a pot of salted water to a boil. Add the cut sweet potatoes and boil until tender, about 7 minutes. Remove the sweet potatoes with a sieve or slotted spoon, rinse with cold water and set aside.

Add the noodles to the boiling water and cook until al dente, 4 – 5 minutes. Drain and rinse.

In a soup pot, combine the chicken stock, coconut milk, curry powder, and chili garlic sauce. Bring to a boil, reduce heat and simmer. Add the sliced chicken and cook for 10 minutes. Add the sweet potatoes and noodles and heat through.

Serve the soup garnished with chilies, green onions, basil, and a lime wedge.

 

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Curried Coconut Chicken

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks

1 tsp salt and pepper, or to taste

1 1/2 tbsp vegetable oil

2 tbsp curry powder

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 (14oz) tin coconut milk

1 (14.5 oz) tin  chopped tomatoes

1 (8 oz) can tomato sauce

3 tbsp sugar

What you do:

Season chicken pieces with salt and pepper.

Heat oil and curry powder in a large frying pan or skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in centre and juices run clear.

Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to mix together. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

 

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Chicken Tagine With Lemons & Olives

 

What you need:

1/4 tsp saffron threads

2  large yellow onions, chopped

1/2 cup coarsely chopped fresh coriander, plus more for garnish

1/2 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish

4 tbsps fresh lemon juice

1 tsp ground cumin

1/2 tsp ground ginger

1/2 tsp ground turmeric salt

cloves garlic, crushed

6 tbsps olive oil

6 skin-on, bone-in chicken thighs

2 preserved lemons, thinly sliced

1/2 cup chicken broth

1 1/2 cups cracked green olives

What you do:

In a small bowl, soak the saffron in 2 Tbsp of warm water for 10 minutes.

In a food processor, combine the onions, the 1 ⁄ 2 cup coriander, 1 ⁄ 2 cup parsley, and 2 Tbsp of the lemon juice. Add the cumin, ginger, turmeric, and the saffron and its soaking liquid. Season with 1 tsp salt and process to a pulpy purée. Transfer to a large resealable plastic bag. Add the garlic and 3 Tbsp of the oil. Add the chicken pieces, seal the bag, and massage to coat the chicken with the mixture. Refrigerate for at least 8 hours or up to 24 hours.

In a large, heavy pot, warm 1 Tbsp of the oil over medium-high heat. Add the lemon slices and sear until browned, 3–5 minutes. Transfer to a plate. Add the remaining 2 Tbsp oil to the pot. Remove the chicken pieces from the marinade, shaking off the excess and reserving the marinade. Working in batches, sear the chicken pieces, skin side down, until golden brown, 5–6 minutes. Transfer to another plate.

Pour the broth into the pot, stirring to scrape up any browned bits from the pot bottom. Stir in the reserved marinade and add the chicken and any juices. Bring to a boil, cover, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 40 minutes.

Simmer the olives in a saucepan of boiling water for 5 minutes. Add the olives, the reserved lemon, and the remaining 2 tbsps of lemon juice to the pot. Cover and simmer until the chicken is falling-off-the-bone tender, 10-15 minutes.

Garnish the stew with chopped coriander  and parsley and serve.

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What you need:

For the pastry:

200 g (7 oz) Doves Farm gluten and wheat-free plain white flour blend

100 g (4 oz) chilled butter
4 tbsp chilled water

For the filling:

3 tbsp olive oil

4-8 shallots (depending on size peeled and halved if neccesary
1 tbsp Doves Farm gluten and wheat-free plain white flour blend, well seasoned
4 chicken thighs, on the bone but skinned
12 large Portobello mushrooms, wiped, stalks removed and halved
1 heaped tbsp gluten-free cornflour
100 ml (3 fl oz) milk
100 ml (3 fl oz) chicken stock
100 ml (3 fl oz) dry white wine
50 ml (1½ fl oz) cream
salt, to season
freshly ground black pepper, to season
1 egg

What you do:

Preheat the oven to  180 C / 350 F   / Gas mark 4.

Put the flour into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz the mixture quickly to look like breadcrumbs. Tip into a bowl, make a well in the middle and pour in the chilled water. Quickly, with cold hands, pull the flour into the water and pull into a ball of firm dough, do not over work it. Wrap the pastry in cling film and chill while you make the filling for the pie.

Heat the oil in a flat pan and add the peeled shallots. Fry gently for several minutes. Meanwhile, toss the skinned chicken thighs in the seasoned flour in a flat dish until they are well covered. Shake off any excess flour and add the chicken to the pan along with the halved mushrooms. Fry briskly until the chicken is lightly browned all over.

Put the cornflour into a bowl and gradually mix in the milk until you have a smooth paste. Then gradually add the stock and the wine. Add this mixture into the pan with the chicken, stirring well to get all the burnt bits off the bottom of the pan and then continuing to stir and cook gently until the sauce thickens and the chicken is cooked through, with no pink showing. Season generously, then add the cream, stir in, taste and add further seasoning if it is needed. Turn the chicken mixture into a pie dish. If it does not fill the pie dish totally, put an egg cup or very small bowl in the middle to hold up the pastry and prevent it sinking into the filling.

Remove the pastry from the fridge and roll out between two pieces of floured clingfilm to prevent it cracking or sticking. Cut out the shape of your pie dish, generously. Use the trimmings to edge the pie dish, dampen the edge of the dish before laying on the pastry to make it stick. Then dampen the pastry rim. Using a rolling pin, roll the pastry off the counter and onto the top of your pie. Press down the edges with your finger, or a fork, and cut four slits to allow the steam to escape. Beat the egg in a bowl and then use a pastry brush to brush it over the top of your pie. Use any extra pastry trimmings to make leaves or pastry balls to decorate the top and brush them with egg too.

Bake in the centre  of the oven for 50 mins or until the pastry is cooked and lightly browned.

Serve straight away with green vegetables and new potatoes.

 

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What you need:

4 tbsp sugar

5 tbsp soy sauce

1/4 cup sesame oil

1 tbsp oyster sauce

2 eggs, beaten

5 tbsp cornstarch

3 tbsp flour

6 tbsp mochiko flour ( sweet rice flour)

3 garlic cloves, crushed

1/2 cup chopped green onions

few dashes of salt

4 large boneless, skinless chicken breasts cut into pieces about two inches in length

oil for frying

What you do:

Mix together  the sugar and soy sauce until the sugar has dissolved.  Add the rest of the ingredients except the chicken.  Mix marinade well and pour into a large bowl or Ziplock bag. Add the chicken and marinate in the refrigerator for a minimum of two hours.

Pour enough oil into a large fry pan to a depth of 1/4 inch and heat over medium high heat.  Fry the chicken in batches for about 3 – 4 minutes per side or until the chicken is cooked through.  The cooking time will depend on how thick your pieces of chicken are.  I prefer to pound the chicken breasts so they cook evenly and quickly.  This also tenderizes the chicken.  Alternately you can use chicken tenders or if you prefer, chicken thighs.

Remove the chicken and drain on a paper towel lined plate.  Serve right away or pack it up and take it to the beach.

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What you need:

8 cups Water
4-5 medium skinless Chicken legs (thighs and drumstick)
3 cups diced Jamaican Pumpkin, or buttercup or butternut squash
2 Carrots, chopped (1-inch piece)
3 stalks Celery, chopped (1-inch pieces)
2 Chocho (chayote), peeled and sliced into 16 pieces
1 lb sweet potatoes, cut into large cubes
1/2 cup each red and green  Pepper, chopped
1 large Onion, chopped
1 10-oz tin condensed Chicken Noodle Soup
2 tsp Salt
1/4 tsp Black Pepper
1 sprig Thyme
1 scotch bonnet pepper or 2/ 3  chilli’s (strength of your choice)

Dumplings:
1 cup flour
1/3 cup water
1/2 tsp salt
Mix together to make stiff dough. Form into 7 to 8 flat, round dumplings

What you do:

Bring water to a boil and add chicken and diced pumpkin
Cook (rolling boil) for 10 to 15 minutes or until the pumpkin is very soft and dissolving
Add celery, carrot and chocho and cook on for 10 minutes
Remove chicken and set aside to cool before removing the bones
Add sweet potato  and dumplings (see recipe below) and cook/boil for 15 minutes
Add  peppers, onion and chicken soup to pot
Add salt and pepper, and thyme
Place whole scotch bonnet pepper ( or chilli’s)  on top of soup, cover and cook (rolling boil) for 5 minutes
Remove scotch bonnet pepper ( or chilli’s), thyme, and if necessary remove some dumplings to make room for the chicken
Stir in chicken meat and turn off stove and serve.
 

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