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Posts Tagged ‘Chicken’

  1. Chicken Teriyaki

    March 18, 2014 by

    2-4 chicken breasts/thighs

    30ml/2 tbsp honey
    60ml/4 tbsp soy sauce
    60ml/4 tbsp mirin
    30ml/2 tbsp sake
    2 tsp grated fresh root ginger
    1 garlic clove, chopped
    1 tbsp sunflower oil

    Mix Above.

    Cut breast up in smaller bits.
    Use some of the mix to marinade the chicken in at least 15min before (or night before.

    Brown chicken. Drizzle a bit more sauce over and put lid on.
    In another sauce pan simmer rest of mix down to sticky but runny sauce – may take about 15min.

    Serve with rice and stir-fry veggies (celery,carrots,spinach and spring onions – with bit of oyster sauce, sweet chilli and soy sauce).


  2. Quinoa with Chicken

    May 29, 2013 by

    Quinoa, Cranberry, Lemon and Chicken salad.

    Ingredients

    • Quinoa, 1 cup
    • Chicken Stock , ¼of cube
    • Lemon Juice, ¼ cup
    • Olive Oil, 2 Tbsp
    • Onion, 1 – sliced finely
    • Coriander, ½ Tbsp
    • Cumin, ½ Tbsp
    • Paprika, 1 tsp
    • Salt, ½ tsp
    • Chicken thighs, 4 cut in strips or left over chicken
    • Cranberries, ½ cup
    • Rocket Leaves or Baby Spinach

    Cook quinoa

    1. Measure quinoa and liquid. Measure out 1 cup quinoa and 2 cups liquid.
    2. Rinse the quinoa. Place the quinoa in a fine-mesh strainer, and rinse thoroughly with cool water. Rub and swish the quinoa with your hand while rinsing, and rinse for at least 2 minutes under the running water. Drain.
    3. Dry and toast quinoa in saucepan. Heat a drizzle of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
    4. Add liquid and bring to a boil. Stir in the liquid and the salt or chicken stock (if using) and bring to a rolling boil.
    5. Lower heat and cook covered for 15 minutes. Turn heat down to the lowest setting. Cover and cook for 15 minutes.
    6. Let stand covered for 5 minutes. After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
    7. After 5 minutes, remove the lid, fluff the quinoa gently with a fork.
    8. Once cooled, mix in lemon juice.

    Make the rest

    1. Heat the oil in a frying pan and add the onion. Cook for 2 or 3 minutes, add the coriander, cumin, paprika and salt. Cook for 2 minutes. Add this to the cooled quinoa and mix well.
    2. Heat the second measure of oil in the frying pan. Cook the chicken, seasoning with salt and pepper as you go. Or use cooked chicken and warm in same pan
    3. Remove and fold through the quinoa with the cranberries and rocket/spinach.
    4. Serve on a platter with a splash of lemon and olive oil.

  3. E tu Chicken Biryani

    April 25, 2013 by

    I was lucky enough to be visiting Waiheke Island for a pot luck dinner, when this dish turned up. I had never eaten a Biryani that I had liked before – from Indian takeaway joints, always too stodgy, or overpowered. I didn’t realise it was supposed to be a fragrant, light and pleasing dish. Hence, I’ve labelled this recipe “E tu chicken biryani”, because it’s the first one to stand-up for me (e tu is stand up in Te Reo).

    I’ve since experienced other nice Biryani, though never from a takeaway – it seems they miss out on some form of love quotient when preparing food. Or perhaps I just need to visit more upmarket Indian restaurants

    This recipe seems much simpler (less ingredients and steps) than other recipes I’ve seen on the web, but I am very happy with the results. Next on the agenda is to try Mamta Gupta’s Lamb Biryani recipe. And without further ado…

     

    The Recipe

    The basic idea is to make two dishes (the chicken and the rice) separately, then combine them before serving. When preparing your shopping list, remember to account for all quantities of cardamom, cloves and cinnamon sticks, there are two lists of ingredients – about the same amount go into each dish. I almost ran out of cinnamon making a double recipe which needs 6 sticks in total!

    Don’t let the list of ingredients scare you either, it really is a simple dish that packs so much flavour.

     

    Chicken Ingredients:

    • 1 kg chicken pieces (medium sized)  or 1 medium sized chicken (cut into pieces)
    • 2 onions, finely chopped
    • 1 can of (peeled and chopped) tomatoes (approx. 400g)
    • 2 cinnamon sticks
    • 2 cloves (whole)
    • 2 cardamom pods (whole)
    • 3 bay leaves (optional)
    • 6 tbsp oil (for frying)
    • Fresh coriander

    Spices for Chicken

    • 2 tsp ginger (crushed)
    • 2 tsp garlic (crushed)
    • 2 tsp dry chili powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • ½ tsp ground tumeric
    • ½ tsp garam masala
    • 2 tsp salt


    Method (Chicken)

    1. In a wide saucepan, heat oil on high.
    2. Add cinnamon sticks, cardamom pods and cloves and fry until they turn a dark brown.
    3. Add the bay leaves and onions, fry until light brown.
    4. Add the tomatoes, all the spices. Stir and cook on a medium heat until the juice/water from the tomatoes has mostly evaporated.
    5. Add the chicken pieces, stir and cover with a lid. Simmer on medium heat. Do not add any water. Stir occasionally. Allow 40 – 45 minutes for the chicken to cook through.

     

    Rice Ingredients:

    • 2 cups Basmati Rice
    • 3 ½ cups of water (if rice is not soaked), or 3 cups if soaked an hour before
    • 3 tbsp desiccated coconut
    • 3 tbsp ghee or clarified butter
    • 2 tsp salt
    • 1 cinnamon stick
    • 2 cardamom pods (whole)
    • 2 cloves (whole)


    Method (Rice)

    1. Wash rice (until water is clean)
    2. In a pan, add the ghee, cinnamon stick, cloves and cardamom pods. Fry until dark brown.
    3. Add the rice and water, then mix in the salt and coconut.
    4. Bring to a boil over high heat, then reduce to medium to simmer until water content is halved. Reduce heat to low, cover with a lid and cook for 10 minutes.

     

    To serve…

    Mix the chicken and rice dishes together in a tray. Garnish with fresh coriander. Serve with riata or plain yoghurt, as well as some crispy fried onions as a garnish that will make this dish really hum!

    Last time I cooked this dish, I de-boned all the chicken pieces before serving. It’s important to have the bones in during the cooking for added flavour, but found it nice and simple (and even) for feeding a large group of people.

     

    Enjoy.


  4. Unauthentic Chinese Marinated Chicken

    September 12, 2011 by

    This was probably one of the first Chinese style dishes we used to make as kids growing up in rural New Zealand. I’m not sure how authentic it would be, though it was pretty exotic at the time. Anyway, I’m sure they have Watties Tomato Sauce in China – heck, it’s probably made there.

    We normally have this as a party style finger food, but is also great as a meal with some home made egg fried rice and steamed bok-choy.

    Ingredients:

    • 2 tbsp Brown Sugar
    • 2 tbsp Liquid Honey
    • 3 tbsp Tomato Sauce
    • 2 tbsp Oyster Sauce
    • 3 tbsp Soy Sauce
    • 1 tsp Salt
    • Garlic
    • Ginger
    Method:
    1. Mix all together and marinate chicken wings or pieces at least 2 hours, or overnight.
    2. Bake in a hot oven (200°C) for approximately 25-30 minutes, basting frequently.
    Enjoy.

  5. Chicken and Spinach Curry

    May 6, 2008 by

    This is a really mild, creamy curry that we love served with rice and Dhal.

    2 Tablespoons of oil
    1 small onion
    2 cloves of garlic
    About 1cm piece of root ginger
    ½ teaspoon turmeric
    ½ teaspoon cumin
    ½ teaspoon ground coriander
    ¼ – ½ teaspoon ground chilli
    ¼ teaspoon garam masala
    2 ripe tomatoes
    800 grams boneless chicken (breast/thigh, cut into chunks)
    150mls thick cream
    200 grams baby spinach (I use a bag of pre-washed baby spinach)

    1. Heat oil in a large saucepan over moderate heat. Fry the chopped onion then add the crushed garlic and finely chopped ginger. Add the spices and cook for a further minute.
    2. Roughly chop the tomatoes and add to the saucepan. Fry over a gently heat for about 7 minutes, or until cooked down to a pulp.
    3. Increase the heat to high and add the chicken. Fry until pieces turn white.
    4. Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
    5. Add the spinach and stir until it wilts.
    6. Serve with rice.

  6. Pam’s Indonesian Spiced Chicken

    April 30, 2008 by

    Serves 6

    1.5kg of chicken thighs (bone in)
    1 large onion
    2 cloves of garlic
    1.5cm piece of ginger
    ½ teaspoon turmeric
    ½ teaspoon ground pepper
    2 teaspoons ground coriander
    1 teaspoon salt
    3 strips lemon rind or 3 Kaffir lime leaves
    1 x 400ml can coconut cream (We prefer Samoan)
    1 cup water
    2 teaspoons soft brown sugar (I use light brown muscovado)

    1. Wash the chicken under cold water and pat dry. Trim off excess fat.
    2. Roughly chop the onion, garlic and ginger and place in food processor. Process until smooth, adding a little water, if necessary.
    3. Place the chicken, onion mixture and remaining ingredients in a large pan and bring slowly to the boil. Reduce heat, cover and simmer, stirring occasionally for 45 minutes or until chicken is tender.
    4. Remove chicken from pan, and place on cold oven tray.
    5. Discard lemon rind/Kaffir leaves and bring sauce to the boil. Cook uncovered until sauce reduces and is quite thick.
    6. Brown the chicken thighs on both sides under grill.
    7. Serve chicken pieces and sauce with rice and garnish with fresh coriander.