CHICKEN WITH PEPPER

CHICKEN  WITH  PEPPER:

INGREDIENTS:    ( serves  4 )

4  boneless chicken breast pieces, skinned
Salt and freshly- ground pepper, to taste
2  large sweet potatoes, peeled and thinly sliced
1  small red pepper, chopped
2  cloves  garlic, chopped
Fresh parsley, a handful
2  tbsp  olive oil
2  tbsp water

METHOD:

• Preheat the oven to 180c.
• Season chicken with salt and peper. Layer potatoes in a roasting tin or oven-proof dish.
• Top with chicken. Mix together all the remaining ingredients and spread over the chicken.
• Spoon water in the base of the dish and roast chicken, uncovered for 25 minutes. Serv hot with peas and green salad.

CHICKEN PIE

CHICKEN  PIE:

INGREDIENTS:     ( serves  4-6 )

400 gms readymade  puff pastry, thawed
1  egg beaten
1  tbsp  milk

For the stock
250  ml chicken stock
1/2 each, carrot and celery, chopped
6  black peppercorns
4  cloves
2  bay leaves
1  large chicken

For the filling
1  tbsp butter
1  tbsp  oil
2  onions, chopped
250  gms  mushrooms
50  ml sago
1  egg yolk
1  tbsp vinegar
Salt, black pepper and grated nutmeg, to taste

METHOD:

• Bring to boil all the ingredients for the stock, except chicken.
• Lower heat and add chicken. Cover and simmer for an hour, until the meat is soft.
• Remove chicken and leave to cool. Debone it and coarsely chop. Sieve and heat stock to boiling point.
• Add sago. Cover and simmer until sago is completely translucent, stirring constantly. Heat butter and oil in a frying pan and saute onion until soft.
• Add sliced mushrooms and fry until soft. Beat egg yolk and vinegar together. Remove sago and stock broth from heat and add egg yolk- vinegar mixture to it quickly.
• Add chicken and mushroom mixture. Season and spoon into greased, shallow pie dish. Let it cool completely.
• Roll out pastry so it's 25 mm larger than the pastry dish, Place over pie filling ad make 2-3 holes in the middle of the crust.
• Glaze with egg and milk mixture and bake in preheated oven for 30-35  minutes at 220c.Serve.

CHICKEN WITH BANANA

CHICKEN  WITH  BANANA:

INGREDIENTS:      ( serves  4 )

2  small ripe banana
125  ml  orange juice
1  tbsp  lemon juice
125  ml  honey
Salt and freshly ground black pepper, to taste
375  ml  fresh bread crumbs
125  ml  walnuts, finely chopped
60  ml  sultanas
1  ml  marjoram
1  tbsp  finely  grated onion
Rind  of 1/2  lemon
4  tbsp  melted butter
2  kg  chicken
Olive oil, as desired
310  ml  chicken  stock

METHOD:

• Mash banana and press through a coarse sieve.
• Add orange and lemon juice, honey and season with salt and pepper and set aside for an hour.
• Preheat the oven to 180c. Combine breadcrumbs, walnuts, salt, pepper, sultanas, marjoram, onion and lemon rind with the melted butter.
• Stuff chicken with the mixture and truss. Pour a little olive oil at the bottom of an oven pan and place the chicken in the pan.
• Bake for about 35 minutes, remove from the oven and pour off the excess fat.
• Place chicken on an oven rack in the oven pan and pour the chicken stock in the bottom of the pan. Spoon a little of the banana mixture over the chicken, return to the oven and bake for another 1 hour and 20 minutes at 160c or until the chicken is tender and done.
• Brush regularly with the banana mixture during the cooking time. Serve with rice and vegetables or a salad.

GAI PAD MED MA MOUNG

GAI  PAD  MED  MA  MOUNG:

INGREDIENTS:       

100 gms boneless chicken,cubed
Oil, for frying
15  gms  each, red, yellow and green pepper
5  gms each, chopped carrots, spring onion and white onion
5  gms each, sweet chilli, chilli paste, cashew nuts and sugar
1  tsp each, soy, fish and oyster  sauces
2  tsp oil

METHOD:

• Fry chicken in sizzling oil.
• Heat two teaspoon oil and saute cashew nuts and all the vegetables.
• Season with all the sauces and chilli paste. Mix well and serve.

NOTE:  - Serve with noodles or rice.

CHICKEN WITH POTATOES

CHICKEN  WITH  POTATOES:

INGREDIENTS:    

1.5  kg  chicken
Salt and pepper, to taste
4  medium -size sweet potatoes, peeled and cut into thin wedges
1  small butternut, peeled and cut into wedges
1  large onion, thinly sliced
1  small bay leaf
Fresh parsley, few springs
1  celery stalk, chopped
1  orange rind, finely grated
cinnamon sticks, a few
Allspice, a pinch
1-1/2  cup hot chicken stock
60  ml  orange  juice concentrate
2  tbsp  dried  breadcrumbs
2  tbsp  oil

METHOD:

• Preheat oven to 200c and grease a large ovenproof dish with olive oil.
• Cut through the chicken along the breastbone and splay it open.
• Season well with salt and pepper. Arrange potato, butternut, onion, bay leaf, parsley, celery and orange rind in the prepared dish.
• Insert cinnamon sticks among the  vegetables and sprinkle with allspice. Place the chicken on top of the vegetables, skin side up.
• Mix the chicken stock with the orange juice and pour over.Combine breadcrumbs and oil and scatter over the chicken.
• Bake for an hour or until the chicken is done and golden brown. Serve.

NOTES: Serve with couscous.

BAKED CHICKEN WITH CHICKPEAS AND RICE

BAKED  CHICKEN  WITH  CHICKPEAS  AND  RICE:

INGREDIENTS:    ( serves 5-6 )

2  cups  basmati  rice
1  whole chicken, cut into 8 pieces
1  tsp cumin
1  tsp  coriander, ground
1/2  tsp  black pepper
1  tsp cinnamon
1  tsp  cardamom, ground
1/2  tsp  cloves, ground
1  tsp  saffron, crushed
2  tsp  salt
1/4  cup  lemon juice
1/4  cup  corn oil
2  large onion, sliced
4-5  cloves  garlic, minced
2  Large  yellow peppers, sliced
1  cup  coriander, chopped
2  medium  red chillies, sliced
1  cup  chickpeas, cooked
2-1/2  cups  chicken stock
1  large  lemon, sliced
coriander

METHOD:

• Rinse rice.Soak in warm water for 15 - 20 minutes.
• Heat oven 180c.
• In small bowl mix cumin, coriander, black pepper, cinnamon, cardamom, cloves, saffron and salt.
• Season the chicken pieces with some of the spices mixture.
• Place frying pan over medium heat. Heat oil and brown the spiced  chicken pieces on all sides. Remove the chicken pieces onto a side plate.
• To the same pan add onions and cook until their edges are slightly browned. Then add the garlic, pepper, coriander, chillies, cook until pepper is tender.
• Remove from the  fire and add the chickpeas, rice and remaining spices mixture, and then give everything a good stir to distribute all the ingredients.
• Spoon it all onto the plate,  add stock and stir well. Arrange chicken and lemon slices on top. Cover with heavy- duty stainless aluminum foil.
• Bake 60-70 minutes until rice and chicken are tender. Serve hot.

CURRIED CHICKEN

CURRIED  CHICKEN:

INGREDIENTS:     ( serves 2 )

225  g  chicken breast fillets
20  g  curry  powder
Olive oil spray
Salt
Freshly ground pepper
3  tbsp  apricot jam
2  tbsp  heavy ( whipping ) cream
2  tbsp  scallions, sliced
2  cups  brown rice, cooked and seasoned, to serve

METHOD:

• On a plate, coat chicken with curry powder. Heat non- stick skillet over medium- high and spray with olive oil.
• Add chicken and saute 2 minutes per side. Season with salt and pepper. Remove to a plate.
• Add 1/3 cup water and apricot jam to the skillet and simer for 30 seconds, to melt jam. Add cream and simmer 1 minute to thicken sauce. Season
• Spoon sauce over chicken. Sprinkle scallions on top. Serve with rice.

CHICKEN FILLET BAKED IN FOIL

CHICKEN  FILLET  BAKED  IN  FOIL: 

INGREDIENTS:    ( serves  1 )

1  small chicken fillet cut into 3 strips
1/2 onion, sliced
1   clove garlic, halved
1/8  tomato, chopped
 1  mushroom, quartered
Thyme, a spring
1  tsp Dijon mustard
1  tbsp  non- alcoholic dry white wine
1  tsp olive oil
Salt and pepper, to taste
A slice of lemon, for garnishing

METHOD:

• Take  50-60 cm aluminium foil, fold in half, and arrange chicken fillet, onion slices, garlic, mushroom, tomato, thyme and Dijon mustard.
• Sprinkle non- alcoholic wine and oil over. Fold in half, wrap tightly to seal edges.
• Place in the oven for half an hour at 180c. Remove from oven. Garnish with thyme and lemon and serve hot.

CRISPY CHICKEN CURRY

CRISPY  CHICKEN  CURRY:

INGREDIENTS:   ( serves 4 )

4  deboned chicken breasts, cut into strips
Salt and freshly ground black pepper
80  ml  cornflour paste ( prepared by mixing 1-1/2  heaped  tsp cornflour with water )
30  ml oil, for pan - frying
500  ml homemade  tomato sauce
150  g peas, fresh or frozen
80  ml pitted olives
100  ml yoghurt
250  g corn pasta, cooked al dente according to packet instructions, to serve, kept warm

METHOD:

• Season chicken strips with salt and freshly ground black pepper. Roll chicken strips in cornflour paste, and set aside.
• Heat oil in a saucepan and pan- fry chicken strips over high heat until crisp and golden brown. Add tomato sauce, peas, olives and yoghurt and allow curry to simmer for 10 minutes. Season with salt and pepper, to taste.
• Serve hot chicken curry on a bed of warm pasta.

MANDARIN ORANGE CHICKEN

MANDARIN  ORANGE  CHICKEN:

INGREDIENTS:        ( serves  4 )

1  kg  chicken thighs ( boneless ), cleaned, cut
2  eggs, beaten
80  g cornstarch powder, dividee into 50 g powder ( for chicken marination) and 30 g diluted in 1/4 cup water ( as thickening agent )
500  g all- purpose flour, for coating
Salt, to taste
Oil, for cooking
500  g orange sauce concentrate, ( available in chowking orient restaurant)
10  g onion, minced
15  g chilli- garlic paste
Fresh  orange peel, for garnishing

METHOD:

• Mix together chicken,salt, egg and 50 g cornstarch powder. refrigerate for 2 hours to marinate.
• Dip chicken in all- pupose flour and set aside for 30 minutes. Heat oil in frying pan and deep- fry chicken till it turns golden brown. Drain excess oil on paper towels.
• Meanwhile heat a greased saucepan and saute minced onion and chilli- garlic paste for 5 minutes. Then add orange sauce concentrate thickened with diluted cornstarch. Add fried chicken and toss well to coat it with the prepared sauce.
• Garnish with fresh orange peel and serve hot.

CHICKEN CURRY

CHICKEN  CURRY:

INGREDIENTS:        ( serves 4-6 )
 
30  ml  olive oil
6  chicken pieces, cleaned
1  onion, chopped
10 ml  grated ginger
15 g  curry powder
1  garlic clove, sliced
250  ml  chicken stock
125  ml orange juice
60  ml mint chutney
Salt and freshly ground black pepper,to taste
10  baby potatoes, quartered
250  ml  butternut blocks
6 baby marrows, shredded

METHOD:

• Heat oil in a heavy saucepan and pan-fry chicken until brown. Remove chicken and set aside.
• In the same saucepan, pan- fry onions until soft. Add ginger, curry powder and garlic and saute for a few minutes. Now add chicken stock, orange juice and mint chutney.
• Season with salt and pepper. Bring to a boil, then simmer for 30 minutes.  Add potatoes and butternut.
• Simmer for another 30 minutes. Adjust the consistency by adding water or chicken stock. Once the vegetables are soft, add baby marrows and simmer until soft. Serve hot with steamed rice.

CHICKEN WITH GREENS

CHICKEN  WITH GREENS:

INGREDIENTS:       ( serves 1 )

20  g   onion, chopped
10  g    pine nuts
5  ml    honey
5  ml  red vinegar
40  g  trevisse, chopped
40  g lollo rosso, chopped
40  g  yellow frisee, chopped
15  g  carrot, julienned
15  g  cucumber, julienned
15  g  tomato, chopped
Salt and pepper, to taste
Oil,  for cooking
80  g chicken, cleaned, julienned and pan- fried

METHOD:

• In a saucepan heat 1 tsp oil, and saute onion and pine nuts until the onions are golden brown. Add  honey and red vinegar, and cook until onion and pine nuts are glazed well.
• Transfer the onion and pine nuts, and reserve the glazing liquid in the pan separately. In a large bowl mix together trevisse, lollo rosso, yellow frisee, glazed onion, pine nuts, carrot, cucumber and tomato.
• Add the chicken, and season with salt and pepper. Arrange in a serving dish, drizzle reserved glazing liquid over and serve immediately.   

          

                 

CHICKEN POT PIES

CHICKEN  POT  PIES:  

INGREDIENTS:         (serves   4  )

2  tbsp         oil
4                   chicken breasts, cut into blocks
1                   onion, chopped
2                   cloves garlic,crushed
375  ml        chicken stock
2  tbsp         cake flour, mixed with water to form a paste
2  tsp           dried thyme
                     salt and pepper, to taste
400  g         puff pastry
1                  egg, beaten

METHOD:

• Preheated oven to 180c. Heat oil in a pan and fry onion and garlic until soft.
• Add chicken and fry until cooked. Add chicken stock and let it simmer for 10 minutes.
• Add cake flour paste to the stock. Add thyme and season with salt and pepper. Stir continuously until the stock thickens.
• Remove from heat. Use small bowls or cups and fill with chicken mixture. Roll the puff pastry out slightly thinner on a flavoured surface and cut out circes big enough to cover the top of the bowl or mug.
• Place the pastry circles on top and seal the edges with beaten egg. Bake for 20-30 minutes until the pastry is puffed and golden.