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Curried Chicken with Spinach October 11, 2011

Filed under: Chicken,Curries,Healthy Eating — delishuss @ 6:30 pm

I know, I know, I’m a bit obsessed with the curries. So here’s another one to add the databank 🙂 This is pretty easy to make. The recipe is a healthy one as well and the spinach is a great source of iron which is particularly good for us ladies. I got the recipe from the Bodyfit magazine. Give it a go.

 

Serves 4

Ingredients

Frylight sunflower oil

1 tsbp cumin seeds

1 medium onion, chopped

2 garlic cloves, crushed

2 tbsp curry paste

250g tomatoes, chopped

500g chicken breast fillets, cut into large chunks

225g fresh baby spinach

400g can chickpeas or green lentils, rinsed and drained

1 tsp garam masala

3 tbsp fresh coriander, chopped

 

Method

1. Spray a deep frying pan with Frylight and place on a low heat, then add the cumin seeds.

2. Increase the heat and add the onion. Stirring until they begin to colour.

3. Mix in the garlic and curry paste and stir together for one minute. Add the tomatoes and 150 ml water, cook for about 10 minutes, uncovered, stirring until the tomatoes look pulpy.

4. Add the chicken pieces, cover the pan and cook for 10 minutes. Then, fold in the spinach and chickpeas or lentils and cook together for a further five minutes, stirring, until the spinach has wilted and chicken is tender.

5. Sprinkle over the garam masala, cover the pan and leave to stand for one minute. Stir in the coriander and serve.

 

I would serve this with some boiled rice and tesco do a light choices naan bread which is good side for a curry.

Enjoy 🙂

 

Salsa Chicken with Beans and Rice October 1, 2011

Filed under: Chicken,Rice and Grains,Weight Watchers Recipes — delishuss @ 6:43 pm
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I got this recipe from the Weight Watchers ‘One Pot Meals’ cookbook. It’s dead easy to make. I suppose it’s quite high in points but it is a good filling meal so you wouldn’t be eating for a while afterwards and it would probably stop you from snacking so it’s worth it.

14 propoints

Ingredients

300g jar salsa

200ml chicken stock

300g butternut squash peeled, de-seeded and cut into chunks

1 red pepper, de-seeded and cut into chunks

75g dried basmati rice

15g chopped fresh coriander

300g skinless bonesless chicken beast, cut into chunks

410g can red kidney beans in water, drained and rinsed

 

Method

1. Tip half of the jar of salsa into a lidded pan then pour in the stock. Add the squash and pepper, and then cover and simmer for 10 minutes.

2. Add the rice, half the coriander and the chicken then cover the pan and cook gently for about 8 minutes until the rice is tender and the chicken is cooked through.

3. Stir in the beans. Cover and leave for a few minutes to settle. Serve with the remaining salsa and scatter with the rest of the coriander.

 

 

Chook Roasted with Garlic and Verjuice September 11, 2011

Filed under: Chicken,Favourites — delishuss @ 7:46 pm
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I was watching Masterchef Australia and a lady called Maggie Beer was showing the contestants how to make this recipe. It looked so juicy that I had to give it a try. Plus I had a request for a roast dinner this weekend and it seemed like a sign. As roast chicken goes this is probably the best I’ve tasted, real moist. Maggie used verjuice, which she mentioned was grape juice. I couldn’t find verjuice so I just used white grape juice instead.

I was a bit dubious about the garlic, I kind of thought that it might be a bit overpowering but they are lovely. Much milder than expected, give it a go.

Hope you enjoy it.

Ingredients

30 cloves garlic
1 lemon
1 x 2 kg Barossa Chook or an equal well brought up chook
3 sprigs rosemary, chopped
50ml extra-virgin olive oil
Sea salt
Freshly ground black pepper
125ml verjuice
125ml water
1 cup chicken stock

Method

1 Preheat a fan forced oven to 200°C, gas mark 6. Blanch the unpeeled garlic in boiling water for four minutes, then drain and set aside.

2 Cut the lemon in half and squeeze the juice into the cavity of the chicken, then add the rosemary.

3 Mix olive oil with a good pinch of sea salt and pepper and massage into the skin of the bird. Cover the breast (only) with foil and sit the chook on a trivet in a shallow baking dish about 5cm deep.

4 Transfer to the middle shelf of the oven and cook for 40 minutes.

5 Remove foil from breast and use to cover the legs. Pour verjuice over the chicken, place the blanched garlic to the baking dish and add the water to the base of the dish to avoid burning.

6 Cook for a further 20 to 30 minutes. Remove the chook and place breast side down on the trivet to rest for 40 minutes, covered loosely with foil.

7 To make the jus, pour all the pan juices from the baking dish into a small saucepan and add 1 cup of warm chicken stock, pour into a narrow serving jug, then refrigerate this while the chicken is resting. Just before serving, scoop away the fat that has risen to the top, warm the remaining jus. Carve the chook, then pour over the jus and serve.

Note: I served it with some roasted potatoes and parsnips. Boil the potatoes first and then add them and the parsnips to the roasting tray which the chicken is cooking. Baste them every now and again. They turn out fantastic.

 

 

 

 

 

 

http://www.masterchef.com.au/chook-roasted-with-garlic-and-verjuice.htm

 

 

Jerk Chicken with Caribbean Beans August 30, 2011

Filed under: Chicken,Weight Watchers Recipes — delishuss @ 8:36 pm
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This is a bit of a take on chicken fajittas really. I thoroughly enjoyed them. I found it hard enough to get the black beans. I know they are in tescos but I didn’t managed to get there. I used red kidney beans instead. I took the recipe from the Weight Watchers ‘Simply Enjoy’.

10 propoints per serving

Serves 4

Ingredients

8 skinless boneless mini chicken fillets

2 tablespoons jerk spice mix

350g butternut squash, peeled, de-seeded, and cut into 1 cm cubes

calorie controlled cooking spray

1 onion, chopped finely

2 large garlic cloves, chopped finely

1 yellow pepper, de-seeded and diced

1 teaspoon dried thyme

1 teaspoon cumin seeds

400g black beans, drained and rinsed

3 tablespoons chopped fresh coriander

25g sweet and hot jalapenos (from a jar), drained and roughly chopped

salt and freshly ground black pepper

 

To serve

4 tortillas

4 tablespoons 0% fat Greek yoghurt

 

Method

1. Put the chicken fillets on a plate. Sprinkle over the jerk spices, coating both sides, then cover and chill. Bring a pan of water to the boil, add the butternut squash and cook for about 10 minutes or until tender. Drain then refresh under cold running water.  Set aside.

2. Meanwhile, heat a lidded non stick saucepan, spray with the cooking spray then cook the onion for 8 minutes, covered, stirring regularly. Add the garlic, pepper, thyme and cumin seeds. Spray with the cooking spray and fry for another 3 minutes, stirring.

3. Preheat the oven to Gas Mark 1/4/110 degrees celsisus. Add the black beans, squash and 2 tablespoons of water to the saucepan with the onions and peppers. Stir and heat through for 5 minutes.

4. While the black beans mixture is cooking, heat a griddle or non stick frying pan, spray the chicken with the cooking spray and cook four of the chicken fillets for 6 minutes, turning once, or until cooked through. When the black beans and squash have finished cooking , season and stir in the coriander and jalapenos.

5.  Cover the first batch of cooked chicken and keep warm while you cook the second batch. Meanwhile, wrap the tortillas in foil and warm in the oven. Place a tortilla on each serving plate, top with the black bean mixture then the chicken. Place a spoonful of yoghurt on top before serving.

 

 

Chicken Satay August 7, 2011

Filed under: Chicken,Curries — delishuss @ 3:24 pm
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I had a goo on me for satay one evening, so I opened up the press to see if I had the ingredients. Luckily I had. I made this with a packet of stir-fry veg which is grand for convenience but I realised that I’m not such a fan and was sorry I hadn’t gone to the effort of chopping the veg myself from scratch. You could leave out the coconut milk and make some satay screwers by marinading the chicken in the sauce before cooking. Hope you enjoy this one.

Serves 2-3

Ingredients

Sauce

2 tablespoon crunchy peanut butter

2 tablespoon soy sauce

1 chilli chopped

1 tablespoon honey

50 ml coconut milk

1 teaspoon fish sauce

2 cloves garlic, chopped

 

2 chicken breasts, diced

Stir-fry veg, pre-packed or a selection of veg of your choice, sliced

Salt and pepper to season

2 tablespoon cooking oil

 

Method

1. Combine all the sauce ingredients in a bowl and set aside.

2. Heat a large pan and heat 1 tablespoon of cooking oil. Saute the veg for about 5 minutes and remove from the pan.

3. Heat the remainder of the cooking oil and add the chicken until lightly browned.

4. Add the sauce mixture and cook for 10 minutes until the chicken is cooked.

5. Add the mixed veg and cook for a furth 2-3 minutes.

 

Serve with basmati rice

 

 

 

Plum and Oyster Marinated Chicken May 2, 2011

Filed under: Chicken — delishuss @ 9:05 pm
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I was looking for a recipe for chicken done on the BBQ. I had heard about a recipe for beef kebabs with plum sauce and chilli so I adapted that a little. The chicken becomes really succulent. It’s great.

Covers 4 chicken breasts

Ingredients

1 chilli, finely chopped

1 clove garlic, finely chopped

2 tablespoons plum sauce

2 tablespoons oyster sauce

2 tsp ginger, finely chopped

2 tablespoons soy sauce

 

Method

1. Mix all the marinade ingredients in a large bowl and add the chicken breasts.

2. Get stuck in with clean hands and make sure the chicken is well coated. Leave to marinade for 30 minutes.

3.  BBQ for about 20 minutes depending on the heat of the BBQ.

 

Malay Style Chicken April 12, 2011

Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 9:34 pm

This is a cracking recipe. Another Weight Watchers one. The original has quorn pieces, so I replaced that with chicken.

Serves 4

6 propoints

Ingredients

2 tablespoons soy sauce

2 tablespoons smooth peanut butter

low fat cooking spray

2 larged garlic cloves, chopped

2.5 cm fresh root ginger, chopped finely

125g mange tout

2 chicken breasts, chopped

1 teaspoon ground turmeric

100ml vegetable stock

200ml light coconut milk

1 red chilli, de-seeded and sliced thinly into rounds

2 tablespoons lime juice

60g beansprouts

2 spring onions, sliced diagonally

salt and freshly ground pepper

Method

1. Mix together the soy sauce, peanut butter and 3 tablespoons of hot water in a small bowl. Seat Aside.

2. Heat a wok or non stick frying pan until hot. Spray with the cooking spray and fry the garlic, ginger and mange tout for 3 minute then add the chicken pieces and turmeric.

3. Pour in the stock, cocunut milk and chilli, and bring to the boil then reduce the heat and simmer for 15 minutes. Stir in the soy sauce mixture and lime juice, season to taste, then add the beansprouts just before serving.

4. Serve in warm shallow bowls, sprinkled with the spring onions.

 

Teriyaki Chicken April 11, 2011

Filed under: Chicken,Weight Watchers Recipes — delishuss @ 9:35 pm
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Here’s another Weight Watchers recipe for you. This is simple food at its best. Another great, easy to make recipe.

Serves 4

5 Propoints per serving

Ingredients

4 tablespoons teriyaki marinade

1 tablespoon light soy sauce

1/2 teaspoon toasted sesame oil

500g skinless boneless chicken breast, cut into strips

2 teaspoons sesame seeds

low fat cooking spray

250g asparagus tips

2.5 cm fresh root ginger, chopped finely

2 spring onions, sliced diagonally

Method

1. Mix together the teriyaki marinade, soy sauce and sesame oil in a shallow dish. Add the chicken, stir until coated, and leave to marinade for 30 minutes.

2. Meanwhile, put the sesame seeds in a dry wok or non stick frying pan and dry fry for about 3 minutes, shaking the pan occasionally, until light golden. Set aside.

3. Remove the chicken from the marinade (reserving the marinade for later), spray with the cooking spray, add the pan and stir fry for 5-6 minutes until light golden all over. Remove from the pan and set aside.

4. Spray the pan with the cooking spray and stir fry the asparagus for 3 minutes then add the ginger, chicken and the reserved marinade Stir fry for a further 1-2 minutes until the sauce is reduced and thickened. Serve sprinkled with the sesame seeds and spring onions.

 

Quick Chicken Korma

Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 9:13 pm

This is a great curry and it’s a Weight Watchers recipe. Tasty, healthy and quick to make what more could you ask for.

Serves 4

6 Propoints per serving

 

Ingredients

4 cm fresh root ginger, chopped

3 large garlic cloves, chopped

4 cardamon pods, lightly crushed with the flat blade of a knife

Low fat cooking spray

1 large onion, chopped finely

60g chicken korma paste

1 teaspoon turmeric

200g canned chopped tomatoes

200g vegetable stock

550g skinless boneless chicken breasts, cut into large bite sizes

12 cherry tomatoes, halved

4 tablespoons Weight Watchers reduced fat thick cream

Salt and freshly ground black pepper

4 lime wedges, to serve

Method

1. Place the ginger and garlic with 3 tablespoons of water in a food processor, or use a hand blender, and whizz to a paste. Set aside.

2. Heat a large lidded saucepan. Add the cardamon pods and stir for 30 seconds then spray with the cooking spray and add the onion. Stir fry for 6 minutes until softened then add the korma paste, ginger mixture and turmeric.

3. Pour in the chopped tomatoes and stock then bring up to the boil. Reduce the heat to medium low, add the chicken and simmer, partially covered, for 20 minutes, stirring ocassionally.

4. Add the cherry tomatoes and cream then simmer for another 5 minutes until the sauce is reduced and thickened. Remove the cardamon pods.

Season to taste and squeeze over the lime, to serve.

 

Baked Biryani Chicken March 26, 2011

Filed under: Chicken,Curries,Rice and Grains — delishuss @ 10:11 pm
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I got this recipe believe it or not from an Aviva health insurance magazine. The method states that you should cook the rice in the oven. I found that it took much longer than was suggested in the recipe, so when I try it again I will probably par-boil the rice while getting the rest underway. I also made a few additions to the recipe, so here’s my version below.

Ingredients

2 tbsp olive oil

8 chicken thighs, bone in and skin on

1 onion, finely chopped

3 garlic cloves, sliced

2 tsp garam masala powder

1 tsp turmeric

1 tsp of fresh ginger

1 chilli, finely sliced

4 cardamon pods

650ml chicken stock

1 pepper, chopped

200g frozen-mixed veg

300g basmati rice

4tbs chopped coriander (2 for cooking and 2 for serving)

Method

  1. Preheat the oven to 190/gas mark 5.
  2. Put the rice on to boil.
  3. Heat the oil in a frying pan. Add the chicken and fry until golden brown all over. Remove from the pan and set aside in a caserole dish.
  4. Add the onion and cook gently for about five minutes. Stir in the garlic, garam masala, ginger, chilli, turmeric, and cardamon pods. Drain the par-boiled rice and add to the spices. Cook for another minute.
  5. Remove from the heat and pour over the chicken.
  6. Fry off the pepper and add to the chicken and rice. Sprinkle over 2 tsp of chopped coriander.
  7. Pour over the stock, cover with foil and bake in the oven for 20 minutes, until the rice has nearly absorbed all the stock. Uncover and stir in the frozen vegetables, recover and bake for 8-10 minutes, until everything is cooked. Scatter with the remaining chopped coriander.

Fantastic!