Category Archives: Chicken

Hunter’s Chicken for 2

Chicken, Main Courses

IMG_0135
Ingredients

1 tin chopped tomatoes
1 small onion, sliced
2 garlic cloves, sliced
4 sliced button mushrooms
1 teaspoonful of olive oil
2 tablespoonfuls of chopped fresh rosemary
2 small chicken breasts

Method
Fry the onion, garlic and mushroom in the oil until softened and add the chopped tomato, rosemary and seasoning and simmer for 10 minutes. Heat oven to fan 160C. Put the chicken on a baking tray, top with the sauce and bake for 30 minutes, magic! Serve with any green veg except peas.

Chicken with Vietnamese Coleslaw for 2

Chicken, Hot & Spicy, Salads

IMG_0225Photo of Tandoori Chicken with Vietnamese Coleslaw

Ingredients for 2
7 oz cooked chicken breast
1 hot red chilli, chopped
1 garlic clove, grated
1 small carrot, grated
1/2 red onion, sliced
Cabbage, enough for 2, finely sliced
2 teaspoonfuls rice vinegar
1 1/2 tablespoonfuls lime juice
2 teaspoonfuls sugar
1 tablespoonful chopped mint
1 1/2 tablespoonfuls fish sauce

Method
Combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, onion and black pepper to taste. Leave to soak for half an hour or so. Shred cabbage and grate carrot. Mix and add onion dressing and mint. Mix with cabbage and leave for a hour to soften.
Serve with shredded chicken on top.

Heather’s Bankok Chicken

Chicken, Family Favourites, Hot & Spicy

For 4 people 8 chicken thighs.
MARINADE
150ml sweet chilli sauce, 50mi fish sauce, juice of two limes
1 tbsp grated ginger, 1 tsp chopped red chilli,
1 tbsp chopped mint, 1 tbsp chopped coriander.

METHOD
Mix all ingredients together and marinade overnight, I always do this in a zip-lock bag. Preheat fan oven to 190. Bake uncovered for 35 minutes.

Moroccan Rice Chicken & Chickpea Casserole

Chicken, Family Favourites, ,

Ingredients (serves 4)

  • 1/2 cup brown rice          
  • 1-1/2 cups chicken stock
  • 1 tin drained chickpeas
  • 1/2 jar Belazu rose harisa
  • 1/2 each red, green pepper
  • 1 sliced onion
  • 2 big breasts chicken
  • Kalamata olives
  • Chopped preserved lemon
  • 1 pack baby spinach
  • Chopped mint
  • 1/2 block chopped feta

Method Fry onions, peppers and chicken in olive oil until softened.  Stir in rice and add chickpeas, harissa, olives, lemon and stock.  Cover and simmer for 40 minutes then add spinach, recover and replace on heat for 6 minutes or until the spinach is wilted.  Stir in spinach then scatter the crumbed feta and chopped mint.  Take off the heat, cover and leave for 10 minutes for the flavour to develop and feta to soften.  Scrummy.


Crispy topped Chicken Bake

Chicken, Family Favourites, Holidays, Main Courses
  • FOR FOUR
  • 2 tbsps olive oil
  • 1lb chicken thigh skinless diced
  • 1 large leek sliced
  • 4oz button mushrooms halved
  • 2oz pancetta lardons
  • 300ml carbonara sauce from chill cabinet or in a jar
  • 2 cups fresh white breadcrumbs
  • chopped parsley

Heat half olive oil in a large frypan and fry chicken until browned.Transfer to an ovenproof dish.
Add the leek and mushrooms to the frypan and fry till soft. Add to dish. Fry pancetta in pan till cooked and add to dish.
Spread the sauce over the chicken. Mix breadcrumbs.parsley and the other tablespoon of olive oil. Scatter over chicken
Bake at 170 fan oven till golden and bubbling about 30 mins