Tag: Chicken

Asian flavors · Poultry · Soup · Whole30 compliant

Tom Kha Gai. The world’s best soup!

Belinda

This is one of my “desert island” foods. I am absolutely addicted to this soup and these flavors. The bright, clean taste of lime, ginger and cilantro and the exotic coconut milk and red curry paste is divine.
Red curry paste is available online on Amazon and this particular brand is the best and will keep in the fridge for months. They also have green and yellow pastes. I have all three on the go all the time.
If you don’t have the Keffir lime leaves, then use lime zest, but I highly recommend you go out and buy a Keffir lime tree and keep it in a pot. There is nothing like the flavor of those leaves.

1 tbsp coconut oil
2 tbsp grated fresh ginger
1 stalk lemon grass (pound the white ends to release the flavor)
2 tsp or more, of red curry paste
4 cups chicken broth
3 tbsp Thai fish sauce (Asian section in supermarket)
1 tbsp coconut or palm sugar. (optional)
3 (13.5 oz ) cans coconut milk
1lb chicken breast sliced thin
1/2 lb fresh shitake mushrooms, sliced
2 tbsp fresh lime juice
2 Keffir lime leaves, very finely chopped, or the zest of 1 lime
1/4 cup chopped fresh cilantro
salt, to taste

Heat the oil in a large pot over medium heat.
Saute the chicken pieces till done, add the ginger, lemongrass and curry paste and cook, stirring for 1 minute.
Stop,    inhale,    the aroma!
Slowly pour the chicken broth over the mixture, stirring cnstantly.
Stir in the fish sauce and coconut sugar and simmer for 15 minutes.
Stir in the coconut milk and mushrooms and cook and stir until the mushrooms are soft, abut 5 mins.
Stir in the lime juice, and zest or finely sliced (julienned) Keffir lime leaves.
Season with salt, garnish with cilantro.

Serve!

Asian flavors · Curry · Gluten Free · Poultry

An easy chicken curry

Belinda

 

I made this for dinner tonight and it was very successful. So flavorsome and yet not too complicated, as long as you have the spices on hand. I roast my own cumin, then grind it, but you don’t have to.

Serves 6
2 1/2 lbs boneless, skinless chicken thighs
1/4 cup canola or vegetable oil
2 cups chopped onion
1 tbsp minced garlic
1 tbsp minced ginger root
1 heaped tbsp curry powder
1 heaped tsp ground cumin
1 heaped tsp ground coriander
1/4 tsp cayenne pepper ( or more if you like heat)
1 tbsp chicken stock or water
1 (15 oz) can crushed tomatoes
1 cup full fat plain yoghurt
2 tbsp chopped fresh cilantro
1 tsp salt
1 heaped tsp garam masala
1 tbsp freshly squeezed lemon juice

Cut the chicken into large cubes and sprinkle it with 2 tsp salt .
Heat the oil in a large skillet over high heat and brown the chicken pieces well, in several batches.
Transfer the browned chicken to a plate and set aside.
Reduce the heat to medium high and add the onion, garlic and ginger. Cook, stirring until the onion is translucent, about 5 to 8 mins.
Stir in the curry powder, cumin, coriander, turmeric, cayenne and 1 tbsp chicken stock into the onion mixture. Stir well so that any brown chicken bits come off the bottom of the pan and add to the flavor and the spices are well mixed in with the onions.
Mix in the tomatoes, yoghurt, 1 tbsp chopped cilantro and 1 tsp salt into the mixture.
Return the chicken to the pan, along with any juices from the chicken.
If it looks as if it needs some more liquid, you can pour in about 1/4 cup chicken stock, but I didn’t need to.
Sprinkle the chicken with the garam masala and 1 more tbsp chopped cilantro. Mix in and cover the skillet, simmering for about 20 minutes.
Sprinkle the dish with the fresh lemon juice before serving with hot rice

 

Meat · Poultry

Loaded supreme nachos

Belinda

 

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

 

Poultry · Whole30 compliant

Simple roast chicken with rosemary, garlic and lemon

Belinda
 

A great weekday meal, full of flavor and all you need is a simple salad and some good bread to mop up those juices.
A good tip- Never buy a chicken over 3.5 lbs in weight , as you will lose the flavor and texture in the bigger ones. If necessary, buy 2 chickens if you are feeding a crowd.

Serves 4
1 (3.5 lb) chicken, cut into pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary leaves
1/4 cup fresh lemon juice
10 large cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

Toss the chicken pieces with oil, rosemary, lemon juice, garlic, lemon and salt and pepper in bowl.
Marinate for 1 hour.
Heat the oven to 475 F.
Arrange the chicken in a 9″ by 13″ baking dish; add remaining marinade.
Roast, flipping once, until cooked through, 30 to 40 minutes.

 

Gluten Free · Poultry

Light and easy chicken piccata

Belinda

We absolutely love this recipe, it’s equally good with thinly sliced pork fillet, chicken, turkey or fish and is so light, quick and tangy.
* I made this again the other day and omitted the butter, adding a little more olive oil instead and we didn’t miss it!

Serves 4

4 boneless, skinless chicken breasts, about 4 to 5oz each
1 large sweet onion, peeled and chopped
2 cloves garlic, peeled crushed
2 tbsp olive oil
1/2 cup all purpose flour (GF flour is okay too)
2 tbsp butter
1/2 cup dry sherry (if you don’t have sherry you can use dry Vermouth or a dry white wine)
2 lemons
2 tbsp capers
1 cup chicken stock, or broth
2 tbsp Italian parsley, finely chopped
kosher salt to taste

Squeeze the juice out of one of the lemons and set the juice aside.
From the other lemon, slice 4 very thin slices from the center (the widest part) and set those aside too.
Stretch a piece of plastic wrap across your work surface, place the chicken breast fillets on it, lay another piece of plastic wrap on top, covering the fillets.
Using a meat mallet, rolling pin or similar flat object, flatten the chicken breasts between the payers of plastic wrap until they are 1/4 inch thin, but no thinner or they lose their consistency.

In a shallow baking dish or even a plate, combine the flour and salt.

Heat a heavy-bottomed frying pan over medium heat, then add the olive oil and heat for another 30 seconds or so.
Add the onion and garlic and saute until the onion is translucent, about 3 minutes.
Remove the onion and garlic mixture from the pan and set aside.

Add the butter to the pan and let until it turns foamy.

Now dredge both sides of the chicken breast fillets in the flour mixture, shake off any excess flour and add them, one at a time to the hot pan.
Cook 2 to 3 minutes per side or until nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.

Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off the flavorful bits from the bottom of the pan.
Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

Return the chicken to the pan, bring the liquid to the boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about 1/3.
Add the chopped parsley just at the end of the cooking.

With a pair of kitchen tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with kosher salt and lemon juice. Make sure there is plenty of sauce on each chicken fillet with a lemon slice on top and serve immediately

 
 
 
Asian flavors · Curry · Pasta · Poultry

Light curried chicken penne with fresh mango chutney

Belinda

Very light and refreshingly different with that gorgeous hint of creamy curry going though it.

Serves 6

Chutney
2 cups diced peeled ripe mango (about 2 mangoes)
1 cup finely chopped onion
1/2 cup water
2 tbsp brown sugar
1 tbsp curry powder
1 tbsp fresh lime juice
1/2 tsp black pepper
1/2 tsp finely chopped fresh ginger
1/4 tsp salt

Chicken
 1 tsp olive oil
2 garlic cloves, minced
1 lb skinless, boneless chicken breasts cut into 1 inch pieces
1 cup light coconut milk
2 tbsp sugar
1 tsp salt
1 1/2 tsp red curry paste
1 to 2 tsp Thai fish sauce
2 cups broccoli florets
2 cups cauliflower florets
4 cups hot cooked penne rigate (abut 2 cups uncooked)
2 tbsp chopped green onions (scallions) for garnish

To prepare the chutney, combine the first 9 ingredients in a medium saucepan and bring to the boil.
Reduce the heat and simmer for 15 minutes or until most of the liquid evaporates and the mixture is thick, stirring occasionally.

To prepare the chicken, heat the oil in a large non stick skillet over medium high heat.
Add the garlic and chicken, saute for 5 minutes. Combine the coconut milk and the next 4 ingredients (coconut milk through the fish sauce) in a small bowl, stirring with a whisk.
Add this coconut mixture to the pan, bring to a simmer. Add the broccoli and cauliflower florets, cover and cook for 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Stir in the chutney and pasta, toss well to combine.
Sprinkle with the chopped scallions.

Asian flavors · Gluten Free · Poultry

Teriyaki chicken thighs

Belinda

Low calorie, zero carbs, light and high in flavor.  An Ellie Krieger recipe

Yields 6 pieces; 1 or 2 per serving

1/4 cup low sodium soy sauce
2 tbsp brown sugar
2 tbsp dry sherry
2 tbsp rice vinegar
2 garlic cloves, crushed
1 tsp finely grated ginger
1/4 tsp red pepper flakes
2 lbs skinless, chicken thighs (you can also use boneless)
2 tsp sesame seeds

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the fridge, turning once, for about 1 hour or so.
The chicken can marinate for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8  to 10 minutes.
Flip the chicken and broil until almost cooked through, about 8 minutes longer.
Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Alternatively, you can roast the chicken skin side up for about 30 – 40 mins or so in a preheated oven at 400 F. This way you don’t need to flip the chicken and if it still needs to tan up a bit, stick it under the broiler at the end.

* Lovely served with simple steamed rice

Do-ahead · Meat · Poultry

Braised Turkish chicken

Belinda

So many interesting flavors going on here, and all in one pot! I love “one-pot cooking.

Serves 4

4 tbsp extra virgin olive oil
4 large free range chicken thighs
1 yellow onion, sliced
2 garlic cloves
1 red pepper, sliced in rings
1 small eggplant, diced into 1 inch chunks
1 green chile, sliced, with seeds
Handful of fresh thyme, tied together with string
1/2 tsp cumin seeds (I roast my own as they are more pungent)
4 oz of spiced Turkish sausage, or chorizo, skinned and sliced in 3/4 inch pieces
2 oz fine bulgar wheat
6 Medjool dates, pitted and sliced
2 tbsp tomato puree
3 tbsp red wine vinegar
17 fl oz chicken stock
2 tbsp pomegranate molasses or tamarind paste
1 small cinnamon stick
1 star anise

Pre-heat the oven to 375 F

Heat the olive olive oil in a heavy based saucepan until almost smoking and season the chicken on both sides with salt and pepper and a splash of oil.

Put the thighs in the pan, skin side down and cook until the skin is nicely browned.

Lift them out and then add the onions, garlic, eggplant, chile, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.

Add the bulgar and dates, followed by the tomato puree and stir well.
Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.

Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out.
Put a lid on the pan and put it in the oven for 40 minutes.
When you take it out, remove the lid and leave to stand for 5 minutes.
Serve with great bread.

 

Appetizers · Gluten Free · Pasta · Poultry · Salad

Chicken and rice noodle salad

Belinda

From the wonderful Australian chef, Donna Hay. Simple, elegant, healthy and light.

Serves 2

6 oz rice noodles (the wide ones are nice)
2 x 7 oz cooked chicken breast fillets, sliced
2 long red chillies, deseeded and finely sliced
4 kaffir lime leaves, finely shredded
3 scallions, finely sliced
A handful of fresh cilantro leaves
A handful of fresh mint leaves
A handful of fresh basil leaves

Coconut milk dressing

1/2 cup coconut milk
1 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp caster sugar (superfine)

Place the rice noodles in a large bowl and cover with boiling water and stand for 4 to 6 minutes or until soft. Drain and rinse

Toss the noodles with the chicken, chili, lime leaf, onion, cilantro, mint and basil.

To make the coconut dressing, combine the coconut milk, fish sauce, juice and sugar.
Pur over the salad and serve

 
 

Do-ahead · Gluten Free · Meat · Poultry

A “one pot meal”- Baked bacon wrapped sausages with sweet potato and fennel

Belinda

A gem from the BBC Good Food website, and all thrown together in one baking dish.
How easy is this to do when you get home from work!

Serves 4

1lb sweet potatoes, roughly chopped into medium sized chunks
1 bulb fennel, chopped into 1/4 inch slices
3 large garlic cloves
1 tsp celery seeds
1 tbsp dark brown sugar
3 tbsp olive oil
8 good quality sausages of your choice
8 thick rashers of bacon
1 tbsp plain flour (or GF flour)
4 fl oz apple juice
2 fl oz dry white wine
2 tbsp balsamic vinegar
2 sprigs fresh thyme or fennel fronds if you can find them

Preheat the oven to 400 F

Place the sweet potato and fennel in a large roasting tin with the garlic, celery seeds and brown sugar.
Drizzle over the olive oil and give everything a good muddle so all the vegetables are coated and seasoned well.

Wrap each sausage in a rasher of bacon so it looks mummified and then nestle them in with the vegetables.
Roast the whole lot in the oven for about 25 minutes

Lightly sprinkle over the flour and jiggle the tin until it’s disappeared and has been incorporated among the vegetables.
Pour over the apple juice, white wine and balsamic vinegar, add the herbs, then continue to roast for a further 20 minutes until everything is cooked through and the sauce is thickened.
Check for seasoning and serve immediately