Chicken

1.35 kg Chicken

Fanbake 170 1 hour

Maree's Chicken Nibbles in Airfryer

1 tbsp olive oil

1tsp smoky paprika

salt and pepper

1/3 tsp chilli flakes

2 cloves minced garlic

12 chicken nibbles

Cook 20 minutes in air fryer, turn after 10 minutes
Rest 5 minutes or so
Have with Mayo/Siricha coconut sauce

Bacon Chicken Wrap Low Carb

6 boneless chicken thighs

12 strips of bacon

125 g cream cheese

herbs

salt & pepper

toothpicks

1. Mix cream cheese, herbs, salt and pepper.

1. Spread on chicken thighs, fold together.
2. Wrap bacon around and secure.
3. Bake 180 degrees for 30 minutes
4. Add pesto to the cream cheese for different tastes.

Chicken Salad

lettuce

half a bowl of cooked chopped chicken

Dressing

equal parts of mayonnaise and sour cream

2 tsp lemon juice

salt

1 cup of finely diced

peppers

onion

spring onion

cucumber

celery

Mix dressing ingredients
Add dressing to chopped chicken and vegetables
Allow time in fridge for flavours to develop
Serve on top of lettuce

Chicken Casserole

6 Chicken pieces

4 cloves crushed Garlic

1/2 cup white wine

salt and pepper

1/2 cup Red wine Vinegar

tin of crushed tomatoes

2 tbsp seeded mustard

1/2 cup sour cream

1. Brown the chicken pieces in olive oil, add crushed garlic.
2. Add vinegar and cook until it is evaporated.
3. Add wine, tomatoes, salt, pepper and mustard.
4. Cover and Cook over a low heat (160 C) until cooked (boneless will take about 30 minutes, with bones 45 - 60 minutes).
5. Add sour cream, mix and bring to boil stirring constantly.
6. Serve with rice or mashed potato

Baked Chicken with Apricots

6 Chicken Thighs

2-3 cloves of chopped garlic

1 cup of white wine

1 cup of chicken stock

2-4 pieces of bacon (depending how big they are)

3 apricots halved

2 tbsp brown sugar

1. Place Chicken thighs skin side up in roasting dish
2. Add chopped garlic, chopped bacon, halved apricots,
3. Sprinkle brown sugar over
4. Pour white wine, chicken stock over chicken.
5. Put in a 200 degree oven for 30 mins.
6. Serve with rice or couscous with plain yoghurt, chopped coriander and mint

Sharp Chicken Pastry (a favourite of ours) Jacqui

Chicken breasts or thighs (boneless)

2 tbsp pesto (Basil)

3-4 tbsp Sour cream

1/2 sheet of Flaky Puff or Savoury Short pastry for each piece of chicken

1. Chop chicken into the size of a jam jar lid
2. Mix pesto and sour cream
3. Cut sheets of pastry diagonally
4. Place a dollop of pesto mixture on each triangle of pastry
5. place a chicken piece on each pastry triangle
6. Fold up pastry into a packet
7. Bake in oven 180 degrees for 45 mins

Chicken Pie (Maree)

6 Chicken Thighs

100 grams button mushrooms, sliced finely

Spring onions, sliced finely

1 heaped tbsp flour

2 tsp dijon mustard

150g tub sour cream

1 cup chicken stock

fresh thyme sprigs

sheet of pre-rolled puff pastry

1 egg beaten for glazing

1. Heat oil in pan, add sliced chicken.
2. Add spring onion, mushrooms, mustard.
3. Sprinkle flour over chicken, cook couple of minutes.
4. Add sour cream and stock.
5. Cook 25 mins.
6. Put into pie dish and cover with pastry sheet to fit and glaze with beaten egg.
7. Bake 200 degrees C for 20 minutes or until golden.

Poached Chicken (The liquid left behind can be kept as stock)

1 whole chicken

2 spring onions chopped

2 onions diced

1 knob of ginger peeled and chopped

3 sticks of celery chopped

2 large carrots peeled and chopped

4 cloves of garlic crushed

1. Fill a large stock pot with enough water to cover the chicken by at least 10cm
2. Add the chopped vegetables, cover and bring to boil
3. Put whole chicken into the pot and submerge
4. Bring to the boil, then turn down to simmer, cover and simmer for 10 mins
5. Turn hob off and leave chicken in pot on hob for 45 mins
6. Remove chicken carefully from the pot
7. Leave to cool or put chicken in a bowl of iced water
8. When cool, remove skin and shred the chicken
9. Add all the bones back to the stock and simmer for at least 1-3 hours
10. Cool the stock, strain and leave overnight, skim the fat the next day and put stock into freezable containers

The chicken is great in a salad or in a pasta

Chicken Curry (This is unbelievably good, you need to make the paste and then freeze half of it)

Curry Paste

4 onions chopped

1 lump of ginger grated

1 whole head of Garlic chopped

4 green or red chillies chopped

zest of 2 limes or lemons

2 cups of chopped coriander or 1 Tbsp of dried coriander

1 cup of Grape seed oil or rice bran oil

3 tsp ground cumin

1 tsp coriander seed

2 tsp tumeric

1 tbsp of hoison sauce

1/2 cup crushed cashews or nuts

3 tbsps lemon juice

2 tbsp Soya sauce

2 tbsp brown sugar

1 cup of coconut milk or cream

2 chicken breasts or 3 chicken thighs chopped

1 cup of Chicken stock or 1 cup of water

1 eggplant chopped (Optional)

2 tomatoes chopped (Optional)

400g of beans (optional)

Place all curry paste ingredients in a food processor and pulse until blended
1. Add 1/2 of the curry paste to deep frying pan and gently cook for about 15 mins (Freeze the rest of the paste for another dinner)
2. Add chopped chicken pieces, cook for another 15 minutes
3. Add coconut milk or cream, stock or water, and optional ingredients, simmer for another 15 to 30 mins
4. Serve with Poppadoms or Roti or rice

Rosemary Roasted Chicken (Serves 4) Adapted from Donna Hay Summer 2012

4 large Chicken Thighs with the bone in

3 red or white onions cut into 4

lots of unpeeled garlic cloves

Rosemary sprigs

Olive oil

Dried Chilli flakes

sea salt and cracked pepper

2 bunches Asparagus or long beans

pot of cherry tomatoes

1. Place chicken in a roasting dish
2. Add onions, garlic and rosemary
3. Drizzle olive oil
4. Sprinkle with chilli flakes, salt and pepper
5. Roast in a 200 degree C for 20 mins
6. Add asparagus or beans and tomatoes
7. Roast for further 8-10 mins

Chicken with Apricots and Olives

600-800 grams chicken breast

1/2 cup flour

1 tsp tumeric

salt and pepper

3 tbsp olive oil

2 onions sliced

2 cloves garlic crushed

2 tbsp honey

1 tsp ground ginger, cumin and paprika

1-2 tsp harissa

16 dried apricots

1 400g tin chickpeas, drained and rinsed

1 x punnet of cherry tomatoes

1 cup chicken stock

12 large black olives

zest of 1 lemon

2 tbsp pine nuts or almonds roasted

small handful coriander

Couscous

1 and 1/2 cup couscous

1 tsp of salt

6 tbsp olive oil

boiling water

1. Combine flour, tumeric, salt and pepper
2. Add cubed chicken (4 cm) and coat, shake off excess four
3. Heat oil in large frying pan and brown, remove from pan
4. Add onions and garlic, cover and cook until tender
5. Stir in honey and cook for 1 minute, add all the spices, harissa and apricots and cook for 1 minute.
6. Stir in remaining ingredients, bring to boil and simmer uncovered for 10 minutes
7. Add the chicken, cover and simmer for 15 minutes until chicken is cooked
8. Chop lemon zest, pine nuts and coriander
9. Serve with couscous and Greek yoghurt mixed with a tsp of harissa
10. Put couscous, salt, oil and enough boiling water to cover by 1 cm
11. Cover bowl with tinfoil and leave for 20 mins
12. Uncover and fluff couscous
13. Serve with couscous and Greek yoghurt mixed with a tsp of harissa

Chicken Thighs with Olives and Prunes

1 kg Chicken thighs

1 head of garlic

1/4 cup of dried oregano

salt and pepper

1/2 cup of Red Wine vinegar

1/2 cup of Olive Oil

1 cup of Prunes

1/2 cup green olives

1/2 cup of Capers and juice

6 Bay leaves

1 cup of brown sugar

1 cup of white wine

1. Combine all the first column of ingredients and marinate for 2 hours
2. Then add sugar and wine
3. Cook for 50 minutes to 1 hour
4. Sprinkle with chopped parsley and coriander
5. Serve with rice (optional)

Poached Chicken Breasts

Chicken Breasts

Sliced garlic cloves

Bay leaves

Parsley

Black peppercorns

Put all ingredients in a saucepan
1. Add enough cold water to cover
2. Bring to simmer then turn down and poach gently until cooked
3. Cool down in liquid

Chicken and Spinach Pie (originally from Dish Issue 12) with some adjustments by me

600 g to 1 kilo of boneless chicken sliced

1 tbsp dried oregano

60 grams butter

1 onion, chopped

200g spinach

3 cloves crushed garlic

2 1/2 tbsp flour

Flaky Puff Pastry sheets or Filo pastry

150 - 200g Feta

125ml cream or sour cream or Greek Yoghurt

125 ml milk

Preheat oven to 180
Toss sliced chicken in oil and oregano, salt and pepper
Quickly fry in a pan and remove and set aside
Melt butter in a pan
Add the onion, saute, add garlic and spinach and cook until wilted
Add flour and stir well
Cook gently for 2 mins, add cream, milk and nutmeg
Bring to boil and then reduce heat to low, season and simmer
Take off heat and cool
Butter pie dish and lay pastry sheets in dish
Add half of spinach mixture to dish, add all of chicken, add rest of spinach mixture
Top with feta
Lay pastry sheet over pie, cut slits in pastry
Bake in oven for 30 to 40 mins

Chicken Risotto (Our family specialty)

800 g chicken cut in thin strips (skin off))

100 mls Chicken stock

3 cloves of crushed garlic

1 tsp dried Thyme

Splash of olive oil

2 cups of Aborio rice

approx 4 cups stock (sometimes you need more)

1 1/2 cups white wine

Juice of 2 lemons

Optional

add veges that have been sauteed

Poach chicken gently in a fry pan with first measure of Chicken stock until cooked
Add pepper and juice of a lemon
Remove chicken from pan, turn up the heat and add yoghurt or sour cream, with lemon juice, add chicken, stir on a low heat

At the same time

Heat second measure of stock until simmering in a pot
In another fry pan saute garlic, pepper and thyme in a little olive oil for 2 minutes
Add rice and wine, stir until absorbed
Add stock, one ladle at a time, stirring until absorbed, do not leave pan

Tomato Chicken Pasta

Olive oil

Chicken breast or boneless thighs

1 onion finely chopped

2 cloves garlic crushed

1/4 to 1/2 tsp Chilli flakes

1 tsp oregano

2 Tbsp capers

20 black pitted olives

1 tin of crushed tomatoes

Dried spaghetti or Pappardelle

Parmesan

Basil or Parsley

1. Preheat oven 180 C
2. Heat oil in a frying pan
3. Cut chicken into large bite size pieces
4. Brown in the oil and then transfer to a baking dish
5. Add onion, garlic, chilli flakes, and oregano
6. Cook until the onion is soft
7. Add capers, olives and tomatoes and cook until starting to boil
8. Cook for 2 minutes, pour over chicken and bake in oven for 25 minutes
9. Boil Spaghetti or Pappardelle until al dente, drain and add a little olive oil
10. Add pasta to plate and spoon tomato chicken over the top, sprinkle with grated Parmesan and Basil

Chicken with tomato and Borlotti beans

Olive oil

1-2 onion chopped

3 garlic crushed

3 strips Bacon or Pancetta chopped

100 mls of wine or water

4 handfuls of spinach

1 x tin of Borlotti beans

Chicken drumsticks or Chicken Thighs or Chicken Marylands

1 to 2 tins of tomatoes

1. Preheat oven to 200 degrees C
2. Gently fry onion and garlic in a frypan with olive oil
3. Add bacon and cook gently
4. Add wine or water to pan and cook until it bubbles
5. Add spinach and cook gently until
6. Add spinach mixture to a baking dish
7. Add drained Borlotti beans over spinach mixture
8. Place chicken on top of beans
9. Spread tomatoes over the chicken
10. Cook for 45 minutes
11. Serve with rice

Chicken with Crispy Onions (adapted from Dish number 22 page 77)

Chicken boneless Thighs

Marinade

1/2 cup plain yoghurt

finely grated lemon zest

juice of 1 lemon

3 cloves crushed garlic

2 tbsps grated fresh ginger

1 tsp salt

1 tsp ground cinnamon and cardamon

1/2 tsp ground tumeric

Topping

3 tbsp vegetable oil

knob of butter

3 onions finely sliced

1/2 tsp salt

1/2 cup chopped cashew nuts

1/2 cup sultanas

To Serve

1/2 cup yoghurt

2 tbsp chutney

- Make up the marinade, add the chicken and marinade for max 24 hours
- Make the topping by heating oil and butter, add onions and salt, cover and cook for 10 mins, uncover and cook gently until golden (at least 30 mins, they will crisp up) Turn 'Frequently"
- Stir in cashew nuts and sultanas and cook for 3 mins, set aside (can be reheated)
- Bake chicken in oven 200 degrees 20 mins, fan grill for 10 mins
- Serve by adding topping over chicken, mix chutney and yoghurt together and pour over the chicken
- Serve with vegetables

Chinese Chicken Salad (Amazing and easy to make)

500g boneless, skinless chicken

1 tbsp cornflour

1 tbsp Shaoxing, Chinese cooking wine or sherry

1 egg white

1/2 tbsp sea salt

Dressing

juice of 2 large limes

3tbsp fish sauce

3 tbsp sweet chilli sauce

1 clove of garlic crushed

1 tsp caster sugar

3 tbsp peanut oil

Salad

1 large carrot, peeled and julienned

1/2 telegraph cucumber, halved and thinly sliced on the diagonal

2 cups bean sprouts

2 spring onions, thinly sliced

1/2 cup mint or coriander roughly chopped

1/2 red capsicum, thinly slided

1 small cos lettuce, thinly sliced

2 cups crispy noodles

Slice chicken thinly
1. combine cornflour and Shaoxing in medium bowl to make smooth paste
2. use a fork and stir in egg white and salt (you don't want a foamy mixture)
3. add chicken and coat well
4. cover and refrigerate for 30 mins to 4 hours)
5. Bring a medium saucepan of water to boil with 1/2 tsp salt
6. add chicken to saucepan letting excess egg mixture drip back into bowl
7. stir to separate pieces
8. bring water back to boil
9. remove saucepan from heat for 2 mins
10. transfer chicken to bowl of iced water
11. leave for 2 -3 mins then drain well
12. tip onto kitchen towels to soak up excess water, transfer to large bow

Dressing

1. whisk all ingredients in a bowl and pour over chicken, stir to combine
2. cover and refrigerate

To serve

1. place all salad ingredients on top of chicken and turn gently to combine
2. transfer to serving bowl

Chicken Lasagne with Pumpkin and Spinach (from Mecca Cafe, and my mum made it and it was awesome, very rich)

Pumpkin

400g peeled, seeded pumpkin, thinly sliced

2 tbsp olive oil

salt and pepper

White Sauce

100g butter

1/2 c plain flour

1 and 1/2 c milk

1/2 c cheese (Mozzarella)

salt and pepper

pinch ground nutmeg

Filling

1 tbsp olive oil

1 large onion, peeled and chopped

400g skinned, boneless, chicken breasts diced

2 tbsp tomato paste

400g tin diced tomatoes

100 g baby spinach

50g feta cheese, crumbled

75 g cottage cheese

400g fresh lasagne

3 1/4 c mozzarella cheese

1. Preheat oven to 180 C
2. put pumpkin in roasting pan, and toss with olive oil, salt and pepper for 15 minutes
3. Make the white sauce by melting butter, stir in flour, whisk in milk, cook until thick
4. Stir in cheese, salt and pepper and nutmeg
5. Prepare filling by heat oil in pan and saute onion until softened
6. Add chicken and tomato paste and cook for 4 mins
7. Add tomatoes and simmer for another 5 mins
8. Combine spinach, feta and cottage cheese
9. Cut lasagne into 3 sheets to fit 26cmx20cm greased baking dish (needs a deep dish like chocolate pudding dis
10. place one sheet of lasagne in bottom of dish
11. spread with chicken mixture
12. sprinkle with 3/4 c of cheese
13. top with another sheet of lasagne
14. place pumpkin on top and another 3/4 cup of cheese
15. top with another sheet of lasagne
16. top with spinach mixture plus another 3/4 cup of cheese
17. cover with white sauce and remaining cheese
18. Bake at 180 for 1 and 1/2 hours
19. serves 6

Chicken Puttanesca

6 boneless,skinless chicken thighs

salt and pepper

2 tbsp olive oil

1 onion finely chopped

2 cloves garlic, crushed

1/4 tsp chilli flakes

3 anchovy fillets, chopped

1 tsp dried oregano

2 tbsp capers

20 black olives, pitted

2 containers of cherry tomatoes

400 gms dried spaghetti

grated parmesan cheese

fresh basil

1. Preheat oven to 180 C
2. heat oil in large page and add chicken thigh pieces cut into 2 or 3 pieces
3. Brown chicken and transfer to oven baking dish
4. add onion, garlic, chilli flakes, anchovies and oregano and cook until onion is soft
5. Add capers,;olives and tomatoes and bring to boil
6. cook for 2 minutes
7. pour over chicken and bake uncovered for 20-30 mins
8. Cook spaghetti in large saucepan, drain and toss with olive oil
9. serve chicken mixture on top of pasta, top with shaved parmesan, basil and ground pepper

Chicken with Bacon and Feta

4 boneless chicken breasts or thighs (skin on)

100 gram feta cheese

2 cloves garlic, crushed

1 tbsp lemon juice/zest

1 tsp dried tarragon

salt and pepper

slices of streaky bacon

preheat oven to 180 C
1. mix feta, lemon, garlic, tarragon, salt and pepper
2. cut a pocket in each breast or pull apart thighs so that they are flat
3. share out the feta mixture in pockets or flesh side of thighs and under skin
4. wrap bacon over over the chicken, secure if necessary with toothpicks (I find that I don't need to use toothpicks)
5. bake for 30 mins, baste occasionally

Adapted from Dish Issue 53

Honey Balsamic Sheet Pan Chicken

Serves 4 to 6

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

¼ cup balsamic vinegar

6 tablespoons honey or Maple Syrup if you want less sugar

2 to 3 tablespoons olive oil, divided

2 cloves garlic, minced

1 teaspoon dried thyme

¾ teaspoon dried rosemary

½ teaspoon red chili flakes

¾ teaspoon salt

¼ teaspoon black pepper

1 kilo chicken breasts (4 each), trimmed

1½ pounds baby red potatoes, quartered

1 punnet cherry tomatoes

500 green beans, trimmed

Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt and pepper. Stir well to mix.
Place the chicken breasts in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes.
While the chicken marinates, place the potatoes and cherry tomatoes on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 25 minutes.
Remove the sheet pan from the oven and toss the green beans with the potatoes and tomatoes.
Remove the marinated chicken breasts from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced, on top of the vegetables. Pour the marinade from the bag over the top of the chicken and vegetables.
Return the sheet pan to the oven. Bake for 30 to 40 minutes, periodically basting the chicken breasts with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
Allow the chicken to rest for 5 to 10 minutes. Spoon the pan juices over the top of each chicken breast before serving.

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