BBQ CORONATION CHICKEN WITH MANGO RICE SALAD
COMMENTS: This chicken from Jan 2013 "delicious" is perfect for a healthy mid week family dinner. I went for a low carb option substituting the rice for bean sprouts.
2 tablespoons korma curry paste
1/2 cup thick Greek style yoghurt
4 chicken thigh cutlets
2 tablespoons whole egg mayonnaise
1 tablespoon mango chutney
Mango Rice Salad
3 cups (600g) cooked basmati rice
1 mango, cut into thin wedges
1/2 telegraph cucumber, halved, cut into thin wedges
1/2 cup coriander leaves
2 tablespoons flaked almonds, toasted
1/4 cup (60mls) extra virgin olive oil
Juice of 1 lemon
Combine 1 tablespoon curry paste with 2 tablespoons yoghurt in a bowl. Add chicken, then marinate in the fridge for 30 minutes.
Combine the remaining curry paste and yoghurt with the mayonnaise and mango chutney in a blender, then whiz to the consistency of thickened cream. Use a little warm water to loosen the mixture if necessary.
combine the cooked rice with the mango, cucumber, coriander and almonds in a bowl, then season with sea salt and freshly ground black pepper. Add extra virgin olive oil and lemon juice and gently toss to combine.
Preheat the BBQ or chargrill pan to medium high. Drain the chicken, discarding marinade, then cook, skin side up first, for 4 minutes each side or until skin caramelised and chicken is cooked through.
Divide mango rice salad and chicken among plates, then drizzle with coronation sauce to serve.
CHICKEN, TOMATOES, TARRAGON
COMMENTS: This is another tasty, easy dinner perfect for mid-week from Hugh Fearnley-Whittingstall's 'Three Good Things on a Plate'. I used the an flame-proof casserole to save on the washing up!
1.8kg chicken, jointed into 8 pieces (or similar weight bone-in skin-on chicken)
2 tablespoons olive oil
200ml white wine
juice of 1/2 lemon
500g tomatoes halved or quartered
1 bunch tarragon, leaves chopped
Preheat the oven to 190*C.
Season the chicken pieces well all over with salt and pepper. Heat the oil in a large non-stick fry-pan over medium-high heat. In two batches, add the chicken and sear, turning several times, until golden all over. Transfer chicken, skin side up to an overproof dish or roasting pan.
Now, to deglaze the frypan, pour in the wine and let it bubble over medium-high heat, stirring well to scrape up any bits of caramelised chicken from the bottom. Pour the liquid from the frypan into the roasting pan (but not directly over the chicken). Add the lemon juice and give the chicken skin an extra scattering of salt and pepper. Cover the roasting pan with foil and place in the oven to cook for 30 minutes.
Remove the pan from the oven, uncover and add the tomatoes cut-side up, nestling them among the chicken pieces. Roast, uncovered, for a further 20-25 minutes until the chicken pieces are cooked through and the tomatoes are soft and blistered. Scatter over most of the tarragon and toss to combine. Rest for a few minutes so the tarragon flavour infuses the juices. Sprinkle over the remaining chopped tarragon and it
COMMENTS: This chicken from Michael Moore's 'Blood Sugar' is simple, hearty and family friendly. I added some button mushrooms with the rice & beans and used a combination of chicken parts bone in and left the skin on. I also use cannellini beans instead of red kidney beans.
2 tablespoons olive oil
4 chicken Marylands, skin removed
salt and freshly ground pepper
1 onion, sliced
2 cloves of garlic, crushed
2 celery sticks, sliced
1 red capsicum, cut into strips
1 yellow capsicum, cut into strips
1 * 425g can red kidney beans, drained
1 cup low GI or brown rice
sprig of fresh thyme
3 cups vegetable or chicken stock
1. Preheat oven to 200*C.
2. Warm oil in heavy based casserole. Season chicken with salt and pepper and sear until golden brown, but not cooked through. Remove & set aside.
3. Add onion, garlic, celery and capsicum to the same pan and cook for 5 minutes. Add beans and rice. Mix well and smooth out to an even layer.
4. Place chicken and thyme over the top of the rice and pour in stock. Cover with lid and roast for 35 minutes.
5. Adjust seasoning and serve.
CHICKEN WITH HALOUMI AND HONEY
Honey and lemon are great friends with haloumi and chicken which makes this very simple recipe from Donna Hay's "Fast, Fresh, Simple" so tasty. She serves it with a rocket & fig salad however I substituted some nectarines and vanilla glazed walnuts for the figs and dressed it in lemon juice & olive oil. MY 12 year old daughter made us this for dinner the other night when I was too sick to eat and, even though my tastebuds were not working because of my cold, it was DELICIOUS!
2 * 200g chicken breast fillets, trimmed
150g haloumi, cut into 4 slices
1 tablespoon shredded lemon zest
6 sprigs lemon thyme
1 tablespoon olive oil
1 tablespoon honey
fig & rocket salad to serve
Preheat oven to 180*C. Place chicken, haloumi, zest and lemon thyme in a ceramic baking dish. Combine the oil and honey and pour over. Bake for 18-20 minutes or until the chicken is cooked through. Serve with fig and rocket salad.
JAMIE'S PERFECT ROAST CHICKEN
COMMENTS: This flavoursome, succulent roast chicken from Jamie Oliver's "Naked Chef" is indeed perfect. Perfectly simple too. A crowd pleaser all round.
1.1-1.4kg free-range chicken
salt and freshly ground pepper
3 handfuls of fresh herbs (basil, parsley, marjoram)
4 tablespoons olive oil
1 lemon, halved
4 bay leaves, torn
2 sprigs fresh rosemary
METHOD: Preheat the oven and a roasting tray to 225*C. Wash the chicken inside and out and pat it as dry as possible with kitchen paper. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin from the meat of the breast. Sprinkle a little salt down the gaps that you made, and push in the chopped herbs. Drizzle in a little olive oil. Fill the cavity the lemon halves, bay leaves, torn, and rosemary sprigs. Tie the chicken up with kitchen string.
Slash the thighs about 3 or 4 times and rub in some remaining chopped herbs. Rub chicken with olive oil and season generously with salt and pepper.
Remove hot tray from oven, add a splash of olive oil to it and place chicken breast side down then put into the oven for 10 minutes. Remove from oven and cook for 50 minutes breast side up.
FENNEL CHICKEN, TOMATO & BEAN BAKE
This tasty chicken from Donna Hay magazine April/May '12 uses ingredients from your pantry which makes it a good last minute dinner. I used dried oregano as I didn't have any fresh. Serve with green beans.
1 * 400g can cherry tomatoes
1 * 400g can white cannellini beans, drained & rinsed
1 tablespoon brown sugar
4 cloves garlic, sliced
5 sprigs oregano
sea salt & cracked black pepper
8 bone in chicken thighs
1 teaspoon fennel seeds
1 teaspoon sea salt flakes, extra
olive oil, for drizzling
1 tablespoon finely grated lemon rind, to serve
Preheat oven to 200*C. Place the tomatoes, beans, brown sugar, garlic and oregano in a 20 * 28 baking dish and sprinkle with salt and pepper. Top with the chicken, skin side up. Place the fennel and the extra salt in the bowl of a mortar and pestle and grind to combine. Sprinkle the chicken with the fennel salt and drizzle with olive oil. Bake for 30-35 minutes or until the chicken is golden and cooked through. Sprinkle with lemon rind to serve.
ROAST CHICKEN WITH SAFFRON, HAZELNUTS AND HONEY
This recipe from Ottolenghi "The Cookbook" is great for feeding a crowd because you can just prepare a couple of trays of the chicken in advance, marinate the night before and then next day it goes in the oven. The chicken is moist and the rosewater gives it a sweet flavour combined with the smokey saffron. You can see I did a whole chicken butterflied however it is much easier to serve if you do chicken pieces as the nuts don't fall off when serving. Buy hazelnuts without skins so you don't need to bother with the palava of roasting & rubbing the skin off.
1 large organic or free range chicken divided into quarters
2 onions, roughly chopped
4 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
a generous pinch of saffron
juice of 1 lemon
4 tablespoons cold water
2 teaspoons coarse sea salt
1 teaspoon black pepper
100g unskinned hazelnuts
2 tablespoons rosewater
2 spring onions, roughly chopped
In a large bowl combine the chicken, onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt & pepper. Leave to marinate for at least an hour or overnight in the fridge.
Preheat the oven to 190*C. Spread the hazelnuts out on an oven tray and roast for 10 minutes until lightly browned. Chop roughly and set aside.
Transfer the chicken and marinade to a baking tray. Arrange the chicken skin side up and put the tray in the oven for about 35 minutes. While the chicken is roasting, mix the honey, rosewater and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nut paste on to each piece and spread it to cover. Return to the oven for another 10 minutes until the chicken is cooked through and the nuts are golden brown.
Transfer chicken to a serving dish and garnish with the chopped spring onions. Serve with couscous or rice.
CHILLI-ROASTED CHICKEN WITH LEMONGRASS AND ROASTED LIMES
This flavoursome chicken dish comes from the March 2012 edition of MindFood which also included a recipe to use the leftover chicken in a salad - see below. Start this recipe the day before you intend to eat it.
1 lemongrass stalk
2 bird's-eye chillies
2 bunches coriander, roots & leaves
2 garlic cloves
juice of 2 limes
3/4 cup of fish sauce
3 tablespoons palm sugar
1 whole chicken, butterflied
2 limes extra, halved
3 cups jasmin rice, steamed
2 tablespoons oyster sauce, to serve
Preheat oven to 180*C. Roughly chop lemongrass, chillies, coriander roots and garlic. Place in the bowl of a small processor and pulse until finely chopped. Add lime juice, fish sauce and palm sugar and process until combined and sugar dissolves.
Take 1/2 cup of marinade and strain into a jug with a sieve. Refrigerate and set aside for the salad below.
Place chicken in a large bowl with remaining marinade, cover with cling wrap and refrigerate overnight or for 2 hours.
Place chicken and marinade on a baking tray lined with baking paper. Add remaining lime halves and bake for 50 minutes or until golden and cooked through. Sprinkle chicken with coriander leaves and serve with jasmine rice and gai lan. Top with oyster sauce.
CHILLI-ROASTED CHICKEN SALAD
The recipe uses the leftover chicken from the recipe above. I made this salad and packed it into cardboard boxes for a picnic dinner at Taronga Zoo. I took a plastic jug with the dressing and poured it into each box just before eating to stop the salad getting mushy and the boxes leaking.
2 cups leftover chicken, shredded
1 Lebanese cucumber, thinly sliced
2 long red chillies, seeds removed and thinly sliced
1 cup bean sprouts
1 carrot, cut into battons
1/4 cup ginger, finely sliced
1/2 cup Thai basil
1/2 cup coriander leaves
1/2 cup mint
1/2 cup leftover chilli dressing
2 tablespoons crispy eschallots
Place chicken, cucumber, chillies, bean sprouts, carrot, ginger and herbs in a bowl, pour over dressing and toss to combine. Sprinkle with eschallots.
I have seen a couple of different recipes for this dish which hails from the Caribbean. This one from Valli Little "delicious, Simply the best" is very tasty. I use long red chillies so it is not too hot for the kids. Use small ones if you like it fiery. Make sure you use chicken on the bone (skin off OK if you prefer) to keep it moist. Serve with a green salad for a lowish carb dinner! Note you need to marinate overnight or for at least 3 hours.
4 chicken drumsticks (skin on)
4 chicken thigh cutlets (skin on)
Lemon halves & mixed salad leaves to serve
1 onion, chopped
2 red chillies, seeds removed, chopped
2 garlic cloves, chopped
4cm piece fresh ginger, chopped
2 teaspoons thyme leaves
1/4 teaspoon ground all spice
1/2 cup cider vinegar
1/2 cup soy sauce
1 tablespoon honey
1/3 cup olive oil
For the marinade, place onion, chilli, garlic, ginger and thyme in a food processor and whiz until chopped. Add the allspice, vinegar, soy sauce, honey and oil. Whiz until a thick paste.
Score in the flesh side of chicken, then coat well in the marinade. cover and refrigerate for 3 hours or overnight.
Preheat oven to 180*C. Place a rack over a roasting pan filled with 2cm water.
Drain the chicken, reserving the marinade, then place the chicken on the rack. Back for 30 minutes, then brush with reserved marinade. Bake for a further 30 minutes or until cooked through.
Serve the jerk chicken hot or cold with lemon halves and mixed salad leaves.
I adore Nigella. My friends tease me about this obsession but I can't help it. She is so no-nonsense, practical and passionate about food that I get enthused to cook! The recipe adapted from Nigella's "Kitchen" is an absolute winner with my family. Very easy to cook, all in one pan, they love the bacon flavour and the Iceberg lettuce. We often have it "carb free" or with rice if we are all hungry.
See tip about cleaning leeks.
1 tablespoon garlic oil
200g tub pancetta cubes or bacon cubes
12 chicken thigh cutlets (skin on)
1 leek sliced
1 stick celery sliced
Sea salt & pepper
300 mls Vermouth
300 mls chicken stock
300g frozen peas
1 tablespoon Dijon mustard
1/2 Iceberg lettuce shredded
Heat the garlic oil in a casserole dish that has a lid on the stove top and add the pancetta or bacon cubes. Cook them until they colour. Add chicken thighs skin side down tossing the pancetta cubes on top and brown chicken thighs for 5 minutes. Turn over thighs and sprinkle with tarragon, salt & pepper. Add the leek and celery, stir around and cook for another 5 minutes.
Pour in the Vermouth & chicken stock add the frozen peas and bring to the boil.
Turn heat down, cover with lid & let simmer away for 40 minutes.
Remove lid, stir in mustard & lettuce & serve.