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Tampilkan postingan dengan label Chicken Recipes. Tampilkan semua postingan
Tampilkan postingan dengan label Chicken Recipes. Tampilkan semua postingan
Apple-Stuffed Chicken


ingredients

  • 900g/2lb chicken, halved lengthways
  • 75g/3oz butter, melted
  • 175g/6oz dessert apples
  • 1⁄2 onion, chopped
  • 50g/2oz celery sticks, chopped
  • 200g/7oz croûtons
  • 75ml/3fl oz water
  • salt and freshly ground black pepper

Serve 2

  • Preheat the grill. Break the wing, hip and drumstick joints of the chicken so that it will remain flat during cooking. Place the chicken skin side up in a baking tray, brush with 15g/1/2oz of the butter and season with salt and pepper.
  • Grill for about 20 minutes until lightly browned. Turn and brush the cavity side with 15g/1/2oz butter and season. Grill for a further 15–20 minutes until tender.
  • Peel, core and chop the apples. In a small heavy saucepan, cook the apples, onion and celery in the remaining butter until tender. Add the croûtons and 75ml/3fl oz water, and season with salt and pepper.
  • Put the apple mixture into the chicken cavity, and grill the chicken for a further 5 minutes. Serve hot.

Apple-Stuffed Chicken

Chicken with lime stuffing
Chicken with lime stuffing

ingredients


  • 1 chicken, about 2.3kg/5lb
  • vegetable oil for brushing
  • 225g/8oz courgette, cut into strips
  • 25g/1oz butter
  • juice of 1 lime
  • For the stuffing
  • 100g/4oz courgettes, trimmed and coarsely grated
  • 100g/4oz soft cheese
  • finely grated zest of 1 lime
  • 2 tablespoons fresh breadcrumbs
  • salt and freshly ground black pepper

Serve 4


  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • To make the stuffing, mix the courgette with the cheese, lime zest, breadcrumbs and seasoning.
  • Carefully ease the skin away from the breast of the chicken with your fingertips, taking care not to split the skin. Push the stuffing under the skin, to cover the breast evenly.
  • Put the chicken in a roasting tin, brush with the oil and roast in the oven for 20 minutes per 500g/1lb 2oz plus 20 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Remove from the oven, cover with foil and rest for 5 minutes.
  • Sauté the courgettes in the butter and lime juice until just tender, then serve hot with the chicken.

Chicken with lime stuffing

Chicken And Chickpea Stew
Chicken And Chickpea Stew

ingredients


  • 4 skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, minced
  • 1 carrot, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1⁄2 teaspoon dried red chilli flakes
  • 2 pinches of saffron powder
  • 1 red pepper, seeded and cut into 2.5cm/1in squares
  • 1 yellow pepper, seeded and cut into 2.5cm/1in squares
  • 100g/4oz fennel bulb, thinly sliced
  • 50ml/2fl oz dry white wine
  • 400g/14oz canned chopped plum tomatoes, drained
  • 225ml/8fl oz vegetable stock
  • 550g/1lb 4oz canned cooked chickpeas, rinsed and drained
  • 10 large green olives, pitted and cut into slivers
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and ground black pepper


Serve 4

  • Cut the chicken breasts on the diagonal into 5cm/2in strips and season with salt and pepper. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium-high heat, and sauté the chicken in batches for 1–2 minutes until it is no longer pink on the outside. Remove the chicken from the pan and set aside. 
  • Heat the remaining oil over a medium heat, and sauté the onion, garlic, carrot, bay leaf and all the spices for 10 minutes or until the vegetables begin to soften. Add the red and yellow peppers, fennel and wine, and cook for about 5 minutes until the pan is nearly dry.
  • Stir in the tomatoes and stock, and bring to the boil. Reduce the heat and simmer the mixture, covered, for 10 minutes. Add the reserved chicken and chickpeas to the pan, and continue to simmer, covered, for another 15–20 minutes until the stew has thickened.
  • Just before serving, stir in the olives, lemon juice, lemon zest and parsley. Serve hot on a bed of rice or couscous.

Chicken And Chickpea Stew

Chicken Green Masala
Chicken Green Masala

ingredients


  • 2 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 1 medium chicken, cleaned and cut into small pieces
  • 4 tomatoes, finely chopped
  • salt

For the spice paste


  • 1 large bunch of fresh coriander leaves, roughly chopped
  • 1 large onion, roughly chopped
  • 10 fresh green chillies
  • 5 garlic cloves
  • 5cm/2in piece of fresh root ginger, chopped
  • 2 cinnamon sticks, about 5cm/2in each
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 1 teaspoon poppy seeds
  • 1⁄4 teaspoon ground turmeric
  • 2 cardamom pods
  • 2 cloves


Serve 4


  • Put all the ingredients for the spice paste in a blender or food processor, and work to a very fine paste. Set aside.
  • In a large saucepan, heat the oil over a medium heat. Add the onions and sauté for 5 minutes or until the onions are golden brown. Stir in the spice paste, reduce the heat and cook for a further 5 minutes.
  • Add the chicken, tomatoes and a little salt, and mix well. Cover and cook gently for 15 minutes, stirring occasionally.
  • Remove the lid from the pan and continue cooking, uncovered, for a further 5–10 minutes until the chicken is done. Serve hot.

Chicken Green Masala

Indonesian Traditional Style Satay Chicken
Indonesian Traditional Style Satay Chicken

ingredients


  • 50g/2oz raw peanuts 
  • 3 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 2.5cm/1in piece of fresh root ginger, finely chopped
  • 1 garlic clove, crushed
  • 700g/11/2lb skinless chicken thigh fillets, cubed
  • 100g/4oz creamed coconut, roughly chopped
  • 1 tablespoon chilli sauce
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon soft dark brown sugar
  • 150ml/5fl oz milk
  • 1⁄4 teaspoon salt


Serve 4

  • Shell the peanuts and remove the skins by rubbing them between the palms of your hands. Put them in a small bowl, add just enough water to cover and soak for 1 minute. Drain the nuts and cut into slivers.
  • Heat the wok and add 1 teaspoon of the oil. When the oil is hot, stir-fry the peanuts for 1 minute until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
  • Add the remaining oil to the hot wok. When the oil is hot, add the onion, ginger and garlic, and stir-fry for 2–3 minutes until softened but not browned. Remove with a slotted spoon and drain on kitchen paper.
  • Add the chicken pieces to the wok and stir-fry for 3–4 minutes until crisp and golden on all sides. Thread onto bamboo skewers and keep warm.
  • Add the creamed coconut to the hot wok in small pieces, and stir-fry until melted. Add the chilli sauce, peanut butter and ginger mixture, and simmer for 2 minutes. Stir in the sugar, milk and salt, and simmer for a further 3 minutes.
  • Serve the skewered chicken hot with a dish of the hot sauce sprinkled with the roasted peanuts and vegetables.

Indonesian Traditional Style Satay Chicken

Pesto Chicken Salad
Pesto Chicken Salad

ingredients


  • 450g/1lb dried spiral pasta such as fusilli
  • 125ml/4fl oz olive oil
  • 2 tablespoons chopped pine nuts
  • 2 tablespoons chopped fresh basil leaves
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 900g/2lb skinless chicken thigh fillet, cubed
  • 125ml/4fl oz red wine
  • 1 tomato, diced
  • 2 small carrots, chopped salt and freshly ground black pepper

Serve 4


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
  • To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
  • Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
  • Toss together the chicken, dressing, tomato, carrots and pasta to serve.

Pesto Chicken Salad

Garlic and Nut Butter Chicken
Garlic and Nut Butter Chicken

ingredients


  • 225g/8oz roasted salted mixed nuts, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 450g/1lb butter, softened
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 2 lemons
  • 225g/8oz puff pastry
  • 1 large egg, beaten
  • 1 tablespoon poppy seeds
  • 1 tablespoon caraway seeds
  • 12 small skinless chicken breast fillets
  • 900ml/11⁄2pt hot chicken stock
  • freshly ground black pepper


Serve 12


  • Combine the nuts and garlic with the butter, parsley and 2 tablespoons of lemon juice, and season well with pepper. Cover and chill.
  • Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes. 
  • Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with beaten egg and, using a small cutter, stamp out shapes. Sprinkle with the poppy and caraway seeds, and bake in the oven for 10 minutes.
  • Arrange the chicken breasts in a roasting tin, and half-cover with the hot stock. Cover with foil and cook for 30 minutes or until cooked through.
  • To serve, melt the nut butter mixture. Drain the cooked chicken breasts from the stock, and put on a heated serving dish. Spoon the melted butter over, and garnish with the pastry shapes.

Garlic and Nut Butter Chicken

Medium Balti Chicken
Medium Balti Chicken

ingredients


  • 2 tablespoons vegetable oil
  • 900g/2lb skinless chicken breast fillets, cubed
  • 1 onion, sliced
  • 225g/8oz green beans, cut into 5cm/2in lengths
  • 350g/12oz tomatoes, chopped
  • 15g/1⁄2oz fresh basil, roughly torn
  • salt and freshly ground black pepper


For the sauce


  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons finely chopped fresh root ginger
  • 4 fresh green chillies, chopped
  • 15 cloves
  • seeds from 10 green cardamom pods
  • 1 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground fenugreek
  • 1 teaspoon mustard powder
  • 400g/14oz tinned chopped plum tomatoes
  • 600ml/1pt vegetable stock
  • 2 tablespoons freshly squeezed lemon juice
  • pared zest of 1 lemon


Serve 6


  • To make the sauce, heat the oil in a heavy pan, and fry the onions, garlic and ginger for 2 minutes. Add the chillies and cook for a further 2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and simmer, uncovered, for 30 minutes. Discard the lemon zest.
  • Heat the oil in a large balti pan or wok, and stir-fry the chicken for 5 minutes until golden. Add the onion and green beans, and continue to stir-fry for 1 minute.
  • Pour in the sauce and simmer gently for 8 minutes, stirring occasionally. Stir in the tomatoes and basil, and cook for a further 2 minutes or until the chicken is tender. Season with salt and pepper. Serve hot.

Medium Balti Chicken

Chicken with ciabatta & Parma ham
Chicken with ciabatta & Parma ham

ingredients


  • 2 tablespoons olive oil
  • 800g/1lb 12oz leeks, trimmed and cut into 1cm/1⁄2in slices
  • 150ml/5fl oz dry sherry
  • 200ml/7fl oz chicken stock
  • 400ml/14fl oz cr?me fra?che
  • 2 tablespoons wholegrain mustard
  • 3 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 700g/11⁄2lb skinless chicken breast fillets, cut into 1cm/1⁄2in strips
  • 100g/4oz Gruy?re cheese, finely grated
  • salt and freshly ground black pepper 

For the topping


  • 200g/7oz ciabatta breadcrumbs
  • 3 tablespoons olive oil
  • 75g/3oz Parma ham, roughly torn
  • 2 tablespoons chopped fresh flat-leaf parsley

Serves 6

  • Heat the oil in a large non-stick frying pan, add the leeks and cook over a gentle heat for 15–20 minutes until softened. Remove with a slotted spoon and put to one side. Add the sherry and stock, bring to the boil and bubble until reduced by about a quarter. Allow to cool.
  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • In a bowl, mix the crème fraîche, flour, mustard, sage and parsley together with some salt and pepper,. Mix in the reduced stock and leeks.
  • Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce mixture over. Sprinkle the cheese on top.
  • To make the topping, put the breadcrumbs in a bowl with the oil, ham and parsley. Toss together and sprinkle over the chicken.
  • Cook the chicken in the oven for 50–60 minutes or until bubbling at the sides. 

Serve hot

Chicken with ciabatta & Parma ham

Khara masala balti chicken
Khara masala balti chicken


ingredients


  • 3 curry leaves 
  • 1⁄4 teaspoon mustard seeds
  • 1⁄4 teaspoon fennel seeds
  • 1⁄4 teaspoon onion seeds
  • 1⁄2 teaspoon crushed dried red chillies
  • 1⁄2 teaspoon cumin seeds 
  • 1⁄2 teaspoon fenugreek seeds
  • 1⁄2 teaspoon crushed pomegranate seeds
  • 1 teaspoon salt
  • 1 teaspoon shredded fresh root ginger
  • 3 garlic cloves, sliced
  • 50ml/2fl oz corn oil
  • 4 fresh green chillies, slit lengthways
  • 1 large onion, sliced
  • 1 tomato, sliced
  • 700g/11⁄2lb skinless chicken breast fillets, cubed


Serve 4


  1. In a large bowl, mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds and crushed pomegranate seeds. Add the salt, ginger and garlic.
  2. Heat a wok until very hot. Add the oil and, when the oil is hot, add the spice mixture, then the green chillies. Stir-fry for a minute or so. Add the onion to the wok and stir-fry over a medium heat for 5–7 minutes.
  3. Add the tomato and chicken pieces to the wok and cook over a medium heat for 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  4. Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Khara masala balti chicken

Vietnamese chicken & sweet potato curry
Vietnamese chicken & sweet potato curry

ingredients


  • 450g/1lb sweet potato, peeled and cut into 2.5cm/1in chunks
  • 4 tablespoons groundnut oil
  • 1 tablespoon hot curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried red chilli flakes
  • 450g/1lb skinless chicken breast fillets, cut into bite-size pieces
  • 300ml/10fl oz chicken stock
  • 150ml/5fl oz coconut milk
  • salt and freshly ground black pepper

For the paste


  • 1 large onion, roughly chopped 
  • 3 garlic cloves, chopped
  • 1 lemon grass stalk, tough outer layer removed, finely chopped

Serve 4 - 6


  1. Put all the ingredients for the paste in a blender or food processor, and purée to produce a thick paste. Set aside.
  2. Cook the potato in a pan of boiling salted water for 8–10 minutes until tender. Drain and set aside.
  3. Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring, for about 5 minutes until softened but not coloured. Stir in the curry powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
  4. Add the chicken to the wok, stir to coat it evenly in the spice mixture and fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated. Stir in the coconut milk, then season with salt and pepper. Cook the curry gently, stirring occasionally, for a further 10 minutes.
  5. Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste and adjust the seasoning if necessary. Serve hot with rice.

Vietnamese chicken & sweet potato curry

Pepper chicken with ginger & garlic
Pepper chicken with ginger & garlic

ingredients


  • 3 garlic cloves, roughly chopped
  • 2.5cm/1in piece of fresh root ginger, sliced
  • 4 tablespoons vegetable oil
  • 2 onions, finely sliced
  • 10 curry leaves
  • 1 fresh green chilli, slit lengthways
  • 1 teaspoon ground coriander
  • 1⁄2 teaspoon ground turmeric
  • pinch of salt
  • 500g/1lb 2oz skinless chicken breast fillets, cubed
  • 1 teaspoon garam masala 
  • 1⁄2 teaspoon ground black pepper

Serve 4


  1. Using a mortar and pestle, pound the garlic and ginger to a fine paste. Set aside.
  2. Heat the oil in a large frying pan. Add the onions, curry leaves and green chilli and cook over a medium heat until the onions are brown.
  3. Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally. Add the coriander, turmeric and salt. Mix well and cook for a further 5 minutes.
  4. Add the chicken to the frying pan, stir through, then add 225ml/8fl oz water and the garam masala. Mix well, cover and cook over a low heat for 5 minutes or until the chicken is cooked through.
  5. Stir the ground pepper into the mixture, then remove the pan from the heat and serve.

Pepper chicken with ginger & garlic

Parsley, walnut & orange chicken
Parsley, walnut & orange chicken

ingredients


  • 125ml/4fl oz extra virgin olive oil
  • 100g/4oz onion, finely chopped
  • 75g/3oz walnuts, finely chopped
  • grated zest and juice of 1 large orange
  • 6 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon cranberry sauce
  • 1 large egg, beaten
  • 6 chicken breasts
  • 1 tablespoon Dijon mustard 
  • salt and freshly ground black pepper

serves 6

  1. Heat 3 tablespoons of the oil in a small heavy pan and add the onion. Cover and sweat for 10 minutes or until soft and starting to caramelize, then cool. In a bowl, combine the walnuts, orange zest, parsley, cranberry sauce and egg, and season well with salt and pepper. Stir in the cooled onion mixture, and put to one side.
  2. Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the chicken skin and push in the stuffing. Reshape the chicken and put in a large roasting tin.
  3. Spread with the mustard and season with salt and pepper. Drizzle over 2 tablespoons of the oil and roast for 25–30 minutes, basting occasionally. Leave to cool, reserving the roasting juices.
  4. When the chicken is cold, slice thickly and arrange in a serving dish. Whisk together 2 tablespoons orange juice with the remaining oil and some salt and pepper. Add the strained chicken juices (skim off any fat from the surface first), pour the sauce over the chicken and serve.

Parsley, walnut & orange chicken