Chicken recipes

blunomore

blunomore

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Yes, it's me again :)

Tired of using the same old chicken recipes and looking for other ideas.

Anyone?

Thanks.
 
Simple but tasty..

Chicken thighs in a roasting dish
cover with tin (or 2) of creamed mushroom and some fresh chopped chilli
Roast in oven on high heat for around 20 minutes
 
I like HOT chicken.

Simple and Tasty, Chicken Breast (with Skin or not) , or any chicken pieces will do.

1. Big Bowl
2. Lots of Chicken (breast or pieces)
3. Nando's Marinade Sauce (can buy it at P&P or Spar)
4. Nando's Hot or Xhot Sauce or the new Mediteranian (Soz of my spelling is sheit).

Pre-cook the chicken breast or Pieces slightly (maybe some onions & little salt)

Chuck chicken into bowl, leave to marinade for 6hours minimum. Best if you can leave it to marinade for 16 or 20hours.


Then Straight onto the Braai, or grill in the oven :))

Can't go wrong.

PS. If you like milder chicken then use Mild Nando's Sauce or Lemon & herb
 
buy a packet of Royco Hawaiian chicken spice. follow instructions. It is divine!

I used to make sweet chicken and spaghetti, but hubby is not so find of it, so now I hardly ever make it.

you need chicken cubes. fry in little bit of oil together with chopped onion. Add worchestire sauce. when done, add a can of creamstyle sweetcorn and a bit of sugar to sweeten it slightly. thicken sauce and serve with spaghetti
 
so chicken lasagne is out then?

lol, yeah, men seem to be a big influence in regards with food.
 
Achar chicken

Ingredients
chicken pieces, as many as you need
white wine
chicken/veg stock or a combination of the two
onion, about 2 regular size or 1 large
garlic, approx 1 dessert spoon
grated achar
apricot jam
salt and pepper

Method
Cook the onion, add the chicken and cook a bit more until browned.
Then add the liquid, and all other ingredients. Add enough liquid to simmer in and add more if needed during cooking.
The amount of achar is according to your taste, if you like it strong, use more.
I use 3 big spoons and I use about 2 spoons of jam.
Simmer until done. Season with salt and pepper
Serve with basmati rice and dhanya leaves if possible.
 
Chicken fricassee with rosemary and olives

Preparation time: 10

Cooking time: 60

Ingredients
1.50 kg chicken pieces (thighs and drumsticks)
15 ml olive oil
5 ml salt to taste
8 cloves whole garlic cloves, peeled
10 ml fresh rosemary, chopped
1 red chilli, chopped
250 ml dry white wine
250 g cherry tomatoes
12 olives black olives

Method:
1. Brown the chicken pieces in hot olive oil in a large saucepan ? do this in two batches. Return all the chicken to the saucepan and season with salt.

2. Add the garlic, rosemary and chilli and stir for a few minutes. Add the white wine and scrape the bottom of the saucepan to loosen the brown bits. Cover and reduce the heat. Simmer the chicken for 45-50 minutes and turn the pieces occasionally. Add water if the liquid in the saucepan evaporates.

3. Once the chicken is cooked and tender ? the meat should almost fall off the bone ? add the tomatoes and olives. Simmer for another 10 minutes or until the tomato skins start to burst. Serve with creamy mashed potatoes.
 
Chutney chicken pieces

Ingredients
4 chicken breasts or thighs
2 tbs tomato sauce
2 tbs Mrs Balls Hot Chutney
2 tbs tangy Mayonnaise
2 tbs Worcestershire sauce
2 tbs oil
1 tsp medium curry powder
1 tsp mustard powder

Method
Mix all ingredients in a mixing jug, blending well. Place chicken pieces in a casserole dish. Pour the sauce over the chicken, covering well. Cover with foil and bake at 180 degrees Celsius for 45 minutes. Uncover dish, and bake for a further 15 minutes, or until lightly browned. Serve with brown rice.
 
Mediterranean rosemary,olive and fennel chicken

Main Ingredient - chicken,/rosemary,/fennel

Ingredients
500g skinless chicken pieces
100ml olive oil
1 tsp pepper
2 tsp chilli powder
2tsp crushed garlic
20ml balsamic vinegar or white wine
1 bulb fennel, sliced
1/2 cup of olives
juice of 1 lemon
a few sprigs rosemary
extra olive oil for basting
sea salt to season

Method
Preheat oven to 180 degrees Celsius. Mix olive oil, balsamic vinegar or wine, garlic, pepper, chilli powder and lemon juice in a bowl. Add chicken pieces and marinate for a minimum of an hour. Season with sea salt. Place chicken pieces in an oven proof roasting tray. Add fennel slices and olives. Pour extra olive oil over the top and garnish with fresh rosemary sprigs. Bake for an hour. Serve with garlic bread with sweet potato mash.
 
for alf

Microwave chicken

Ingredients
2 green peppers, cut into strips
2 onions, sliced
2 cloves garlic, crushed
12 ml oil
5 ml pepper
2 ml ginger
7 ml curry powder
7 ml turmeric
2 kg chicken portions
2 chicken stock cubes
2 tomatoes, peeled and diced
1 apple, peeled and diced
200 g peas

Method:
Place the green pepper, onion, garlic and oil in a microwave dish. Microwave for 7 minutes on 100 percent power, stirring every 2 minutes. Blend the seasonings and rub into the chicken portions. Arrange the chicken in the dish with the onion mixture, with the thinner parts closer to the centre of the dish and the thicker parts closer to the sides. Dissolve the stock cubes in 250 ml of hot water, mix in the diced tomato and pour over the chicken. Cover and microwave for 20 minutes on 70 percent power. Sprinkle the diced apple over the top and add the peas. Cover and microwave for about 10 minutes on 70 percent power. Serve with brown rice and a salad. Serves 6-8.
 
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