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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

 

 

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.

 

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!

 

Classic North Indian Chicken Curry March 12, 2011

Filed under: Chicken,Curries — delishuss @ 11:27 pm
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I wasn’t a major fan of this curry recipe,  for me it lacks intensity of flavour. I’m posting it anyway for those that it might appeal to. I got it from the Good Food Channel wesbite. Here goes!

Ingredients

4 tbsp oil

2 cloves

1 stick cinnamon

2 green cardamon pods

1 tsp cumin seeds

1 small-medium onion, chopped

1 1/2 tbsp chopped ginger

6 cloves garlic, chopped

1/2 tsp ground turmeric

1 tbsp ground coriander

1/2 tsp chilli powder

2 tomatoes, pureed

450g small chicken or poussin, bone-in, skimmed and jointed

1/2 tsp garam masala

1 handful coriander leaves

To serve:

Rice or Indian flatbreads

Cucumber raita, or any vegetable dish

Method

1. Heat the oil in a large non-stick pan. Add the cloves, cinnamon, cardamon pods and cumin seeds and fry for about 20 seconds until aromatic.

2. Add the onion and cook for about 10 minutes until golden brown, stirring often.

3. Stir in the ginger and garlic and cook stirring for 40 seconds before adding a pinch of salt and the ground spices, and stir for 15 seconds.

4. Add the chicken and brown over a medium-high heat for 3-4 minutes. Add enough water to almost cover the chicken (about 30 ml), bring to the boil and then cook over a low heat until the chicken is cooked through.

5.  The slower it cooks the better it tastes. This takes about 15 minutes for small joints and up to 25-30 minutes for larger ones. Check with a fork, once it is tender it is done.

6. Add the garam masala and coriander leaves and serve with rice or Indian flatbread and raita or any vegetable dish.

4. Pour in the tomatoes and cook over a medium heat for about 10 minutes, until the liquid in the pan has dried off,, and the oil leaves the sides of the dry masala around 10 minutes.

 

Pad Thai Chicken February 20, 2011

Filed under: Chicken,Noodles — delishuss @ 10:27 pm
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I recently visited Australia and really got into thai food over there. So when I came back I went on the search of some thai recipes. I also blitzed the Asian supermarket for weird and wonderful things. This recipe is the first on my list to try. It was passed onto me by my friend Catherine who attended a Thai cookery course at the Cooks Academy. In my own humble opinion, it’s fab.

Ingredients

2 chicken breast fillets, sliced

225g flat dried rice noodles

2 shallots, fnely chopped

1 medium onion, finely chopped

4 spring onions, chopped

3 red chillies, finely chopped

2 eggs, beaten

2 tbsp of groundnut oil

2 tbsp of coarsely chopped garlic

3 tsbp of fish sauce or soy sauce

1 tsp of rice wine or dry sherry

1 tsp lime juice

1 tsp of light soy sauce

Salt and pepper to taste

1 tbsp of sugar

2 tbsp of oyster sauce

225g beansprouts

Handful of fresh coriander

3 tsp coarsely chopped roasted peanuts, to garnish

lime wedges, to serve

Method

1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the chicken. Heat a wok and groundnut oil, add the chicken and fry until brown (5-7 minutes).

3.  When the chicken is cooked remove from the pan and set aside.

4. To the wok add, the chillies, onions, shallots, and garlic and stir fry for 1 minute.

5. Pour in the beaten eggs and stir fry for a few seconds until they just start to look scrambled.

6. When the noodles have soaked for 25 minutes, drain in a colander, rinse with hot water and toss with a few drops of oil to stop the strands sticking together.

7. Re-add the chicken to the wok, lower the heat and add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and oyster sauce and continue to stir-fry for 2 minutes, mixing well.

8. Add the beansprouts and spring onions and continue to stir-fry for four minutes.

9.  Finally, add the coriander and stir-fry briskly for 30 seconds.

10. Turn onto a warm platter, sprinkle with the peanuts and serve at once with lime wedges.

 

Chicken Tikka Naan October 16, 2010

Filed under: Bread,Chicken,Weight Watchers Recipes — delishuss @ 9:24 pm
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Another smashing quick and tasty Weight Watchers recipe.

5 ½ points per serving
Serves 2

Ingredients
200g skinless boneless chicken breast,
Cut into chunky cubes
2 tsp tikka paste
3 tbsp low fat natural yoghurt
2 tsp mango chutney
2 small naan breads
A handful of baby spinach leaves
Lemon or lime wedges to serve

Instructions
1. Preheat the grill to high and line the grill pan with foil.
2. Place the chicken chunks in a small bowl and rub with the tikka paste.
3. Leave for 2 minutes, and then stir in half of the yoghurt and leave for a further 8 minutes.
4. Mix the remaining yoghurt with the mango chutney and set aside.
5. Heat the naans according to pack instructions.
6. Thread the chicken on 2 long metal skewers, keeping the pieces slightly apart. Grill for 10 minutes, turning once, until charred in places and cooked through.
7. Make a pocket in each naan and spread the insides with the chutney mixture. Add some spinach leaves, then pile the chicken on top and serve with lemon or lime wedges.



 

Griddled Cajun Chicken

Filed under: Chicken,Fast Food — delishuss @ 9:18 pm
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This recipe is really quick to make. Really good if you pushed for time some evening. Serve with a green salad and some wedges.

Serves 2

 

Ingredients

4 tablespoons of Cajun spices

100ml of plain yoghurt

2 tablespoons of oil

2 chicken breasts, flattened slightly

Salt and pepper to season

1 tablespoon of olive oil for frying 

Instructions

  1. Mix the yoghurt, spices, salt and pepper and olive oil in a bowl. Dip in the chicken breasts and coat with the sauce.
  2. Heat the oil in the griddle pan and fry off the chicken for about 7 minutes on each side until cooked through.
  3. Serve with a wedge of lemon.
 

Brown Stew Chicken October 6, 2010

Filed under: Chicken,Soups and Stews — delishuss @ 10:17 pm
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I tried making this recipe on a weekday after work, I was starving and so rushed it a bit. It tasted pretty good but I don’t think it beneffited from being rushed. I got the recipe from: http://uktv.co.uk . Enjoy.

Ingredients

  • 4 leg portions (drumstick and thighs), or 1.2kg whole chicken, skin on
  • 1 lime, juice only
  • 3 spring onions, shredded
  • 2 cloves garlic, finely chopped
  • 1 scotch bonnet pepper, deseeded and finely chopped
  • 2 tsp soy sauce
  • 1 onion, diced
  • 4 sprigs thyme, enough to give 1 tsp leaves
  • 3 tomatoes, diced
  • 2 tbsp vegetable oil
  • 1 tbsp tomato ketchup

    • Method

    1. If you are using a whole chicken, cut it into 16 chunky pieces, or you could use chicken thighs and leave them whole.

    2. Squeeze over the lime juice and add the spring onions, garlic, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can.

    3. Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper.

    4. Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden.

    5. Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 125ml hot water – or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender.

    6. Serve with rice and peas, plain steamed rice or pasta.

     

    Tray Baked Chicken Maryland August 29, 2010

    Filed under: Chicken — delishuss @ 8:37 pm
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    This recipe is really good. It’s pretty calorific so it wouldn’t be the best for those on a low fat/low cal diet. It’s one from Jamie Oliver. I would recommend trying it at the weekend when you have more time.

    Serves 4

    Ingredients

    4 chicken breasts, skin removed

    4 fresh corn on the cob/1 large can of sweetcorn

    1 x 410g tin of cannellini beans or butter beans drained

    2 bananas, peeled

    Sea salt and freshly ground black pepper

    1 large wine glass of white wine

    300ml/10fl oz of double cream

    55g/2 oz butter

    12 rashers of smoked streaky bacon or pancetta

     

    Instructions

    1. Preheat your oven to 220 degrees Celsius/425 degrees Fahrenheit, gas mark 7 and get yourself an appropriately sized roasting tray in which you can snugly fit the chicken breasts side by side.
    2. Run a knife down the length of the raw corn on the cobs to remove the lovely sweets bits of corn. It takes literally no time at all to do this. Once done, add the corn to the tray and discard the cobs.
    3. Using a fork squash up half your cannellini or butter beans until you have a pulp and add these, with the un-squashed half the beans, to the tray.
    4. Next thing to do is to put the chicken breasts on a chopping board. You will notice each breast has a little strip or flap of meat on one side. If you fold that back using the knife and make a cut you can carefully form a little pocket inside the chicken breast.
    5. Once you have done this to all 4 chicken breasts, squash half a banana into each pocket. Then fold the flap back over to cover the banana up and season with salt and freshly ground pepper.
    6. Turn the fillets the other way up and carefully place them on top of the corn and beans.
    7. Add the wine and double cream, then divide the butter into little knobs and scatter these all around the tray.
    8. Drape the bacon or pancetta slices over the chicken breasts and bake in an oven for 35 minutes to 40 minutes, until the bacon is crisp. The smoky flavour from the bacon and the smooth flavour of the bananas will have really cooked into the corn and the chicken.
    9. A lovely combination of flavours. Taste and correct the seasoning if it needs it. I usually serve this in the dish at the table, with a handful of fresh mint thrown over, and let people help themselves.

    I served this with some baby potatoes and some green beans.