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What you need:

1/2 tsp whole mustard seeds
1/2 tsp whole cumin seeds
1/2 tsp whole coriander seeds
2 tbsp vegetable oil
Kosher salt and freshly ground black pepper
1 lb (around 3 large) chicken thighs
1 onion, finely chopped (around 1 cup)
1 medium carrot, finely chopped (around 3/4 cup)
1 celery rib, finely chopped (around 1/2 cup)
1 tbsp curry powder
3 medium garlic cloves, finely chopped (around 1 tbsp)
1 inch piece fresh ginger, finely grated
1 sweet potato, peeled and cut into 1/4 inch pieces
1 apple, peeled and cut into 1/4 inch pieces
1 plum tomato, cut into 1/4 inch pieces
1/2 cup dry red lentils
6 cups homemade chicken broth, or water
Greek yogurt, to garnish
Finely chopped coriander, to garnish
Red chili flakes, to garnish
What you do:
Place mustard seeds, cumin seeds, and coriander seeds in a frying pan or skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.
Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.
Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spiced and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.
Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt, coriander, and red pepper flakes.
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What you need:

1 medium onion, sliced
1 clove garlic, minced
1 lb. boneless, skinless chicken thighs, trimmed of fat
1½ tsp lemon pepper
 1/2 tsp dried oregano
¼ tsp ground allspice
4 pitta pocket breads
½ cup plain yogurt
1 tomato, sliced
 ½ cup chopped cucumber
1 medium red  pepper, sliced in thin strips
What you do:
In slow-cooker, mix together the onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.
Cover and cook on LOW for 4–6 hours.
 Heat pitta bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred the chicken.
To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken onto warm pita bread. With slotted spoon, transfer onion mixture onto chicken; top with tomato, cucumber, and red pepper strips.
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What you need:

vegetable oil
1 kg chicken pieces
2 cups flour
1 tsp salt
1/4 tsp pepper

What you do:

Pour the vegetable oil into a deep frying pan until it is 5cm deep. Alternatively you can use a deep fryer.
Mix together the  flour, salt and pepper.

Roll each piece of chicken in the flour.
Once coated place the pieces into the hot oil.
Cook for about 30-35 minutes turning once, as the oil should be deep enough to cover the pieces when it boils.

When cooked drain on kitchen paper for a minute or 2 to let the oil drain off a little.

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What you need:

1/4 cup feta cheese, crumbled
8 oz chicken breast, boneless, skinless
1 tsp extra virgin olive oil
1 cup spinach
1 small onion, chopped
1 tsp salt
1 tsp black pepper
1 tsp lemon peels

What you do:

Heat olive oil into a  frying pan or skillet &  sauté the onions for 5 minutes until golden.
Cook in the spinach until wilted.
Stir in feta cheese, lemon zest, pepper, and salt. Set aside.
Divide the spinach mixture and place on top of chicken breasts.
Roll the cutlets and secure these using toothpicks.
Heat some oil in skillet over medium-high heat.
Cook chicken until golden brown for about ten minutes.
Just before serving, remove toothpicks

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What you need:

500g roughly chopped, cooked chicken
large tin of sweetcorn, drained
200g grated cheddar
120 mls cream
4 spring onions, thinly sliced
70g stale bread blitzed into breadcrumbs
Olive oil for greasing

What you do:

Mix the first five ingredients together in a bowl
Spoon mixture into four greased ovenproof dishes
Sprinkle with breadcrumbs
Bake for around 20 minutes until heated through and the top is slightly browned

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What you need:

1 tbsp olive oil

30g butter

500g chicken breast fillet, cut into 2cm chunks

1 leek, white part only, finely sliced

1 garlic clove, crushed

1 tbsp flour

1/3 cup (80ml) white wine or water

1 cup (250ml) chicken stock

1/2 cup (125ml) thick cream

1 large carrot, peeled, cooked, diced

1 large potato, peeled, boiled, diced

1 cup frozen peas, cooked

1 tsp chopped fresh or 1/2 teaspoon dried tarragon

4 sheets puff pastry, thawed

1 egg, lightly beaten

What you do:

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

Heat the Olive oil and butter in a frying pan over medium heat, add the pieces of chicken and cook until lightly browned and almost cooked through. Transfer chicken to a plate and set aside. Add the leek and garlic to the pan and cook over low heat for 2-3 minutes or until softened. Add the flour and cook for 1 minute. Add wine and bring to the boil for 1 minute, then pour in stock and cream and cook, stirring, for a further 5 minutes over medium-low heat.

Return chicken to pan with cooked vegetables and tarragon, season well, then set aside to cool.

Cut four 18cm squares from the pastry, reserving off cuts. Place some  chicken mixture in the centre  of each square, then lift up the sides of the pastry to form a parcel, pinching edges together to seal. Cut out leaf  shapes from the pastry off cuts and place over the joins. Make a small  pastry rose for the centre  of each parcel.

Place parcels on a baking tray lined with baking paper. Brush with beaten egg and bake for 25 minutes or until golden.

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What you need:

2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 oz orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice

What you do:

Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in slow cooker or Crock pot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions.

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What you need:

175g/6oz ricotta cheese

1 tbsp fresh chopped thyme leaves

2 garlic cloves, crushed

125g/4oz luxury fruit and nut selection, roughly chopped

3 tbsp cranberry sauce

4 chicken breasts

16 rashers un-smoked streaky bacon

2 tbsp runny honey
What you do:

Mix together the ricotta cheese, thyme, garlic, fruit and nut selection and cranberry sauce and season with salt and freshly ground black pepper.

Place a chicken breast on one half of a piece of cling film, fold over the cling film to cover the meat and bash with a rolling pin to flatten. Repeat with the remaining chicken breasts. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6.

Lay four rashers of streaky bacon side by side on a piece of cling film and cover with the chicken breast. Place a spoonful of filling into the centre. Fold in the two edges and then roll up to enclose the filling. Wrap tightly in foil and place on a baking sheet. Repeat with the remaining bacon, chicken and filling to give four parcels. Cook for 25 minutes.

Remove the chicken from the foil and place back on the baking sheet, drizzle with honey and return to the oven for 10 minutes until browned. Serve sliced with roasted vegetables.

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what you need:

3 cups chopped cooked chicken

1 cup Ricotta cheese

1/4 cup crumbled feta cheese

1/4 cup grated Parmesan cheese

1/4 cup milk

1/8 tsp white pepper

8 lasagna noodles, cooked and drained

2 cups Prego Spaghetti Sauce

What you do:

Preheat the oven to 190 C /375  F / gas mark 5

In medium bowl, combine chicken, cheeses, milk, and pepper

Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce

Arrange lasagna rolls, seam-side down in sauce in baking dish

Top with remaining spaghetti sauce

Cover

Bake for around 30 minutes or until hot & cooked through.

Serve, with additional Parmesan cheese sprinkled over the top.

 

 

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What you need:

8 chicken wings, cut each wing to two parts

6 cloves garlic, minced

2 lemon grass, remove the outer layers and finely chopped the white parts

2 inch fresh ginger, peeled and cut into match sticks

2 red chilies, seeded and cut into match sticks

1 stalk scallion, cut into match sticks

1 stalk coriander leaf, chopped

2 tsp soy sauce

1 tsp fish sauce

1 tsp salt

½ tsp ground pepper

100 ml water

What you do:

Prepare a steamer.

Place chicken wings in a steamed proof bowl. Top the chicken with garlic, lemon grass, ginger, chili, scallion, coriander leaf, soy sauce, fish sauce, salt, ground pepper, and water. Wrap the bowl with aluminum foil.

Steamed the chicken for 30 minutes or until the chicken is cooked.

Carefully remove the aluminum foil and served immediately.

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