CHICKEN AND SPINACH LASAGNE

Serves 6

1 x 250g packet frozen spinach defrosted

1 x 250g tub low fat cottage cheese

cooking spray

600g skinless chicken breast diced

1 cup onion, diced

1 teaspoon crushed garlic (in jar)

1 tablespoon margarine

2 tablespoons plain flour

2 cups skim milk

4 sachets Cream of Chicken cup-a-soup (Continental)

1/4 teaspoon tarragon

9 lasagne sheets

1/2 cup reduced fat grated tasty cheese

Preheat oven to 180 degrees fan forced.

Squeeze water out of spinach and place in a bowl.  In a food processor blend cottage cheese until smooth, add this to the spinach and fold together, leave to one side.

In a non stick frypan coated with cooking spray, sauté chicken, onion and garlic until nearly cooked.  In a separate saucepan melt margarine, add in flour and combine.  Slowly add milk using a whisk to avoid lumps, add dry soup mix into milk mixture with tarragon.  When boiled pour over chicken and mix together.

Coat a lasagne dish (about 15x28cm) with cooking spray then place 3 lasagne sheets on bottom of dish, spoon half the chicken mixture over lasagne then top with 3 more lasagne sheets.  Spread spinach mixture on top of sheets, then top with the remaining lasagne sheets.

Spoon remaining chicken over top, sprinkle cheese over and cover with foil, (give the foil a coating of cooking spray so cheese doesn't stick too much) Bake for 40 minutes then remove foil and cook a further 10-15 minutes to brown top.

"I have doubled the sauce mixture as the first time I made it, it was too dry"

Jayne Allen

CHICKEN BROCCOLI GOUGERE

2 large chicken breasts approx 500 g

1 x 250 gram packet frozen broccoli pieces or fresh broccoli

250 g matured cheddar cheese, grated

3 T cornflour

1 cup milk

Salt and freshly ground black pepper

1 cup water

3 T butter

Cook chicken breasts in boiled salted water until tender.  Drain, cool and cut into strips.  Cook broccoli in boiling salted water for 5 minutes and drain. 

Toss cheese and cornflour in a plastic bag or bowl.  Heat milk in saucepan till simmering.  Gradually mix in cheese, stir constantly.  Season with salt and pepper.  Add chicken and broccoli.

Put water and butter into small to medium saucepan and bring to boil.  Remove from heat and add flour all at once, beat vigorously (using a wooden spoon is best).  Return to heat and stir until mixture is smooth and in one lump....cool. 

Add eggs one at a time, beating well after each addition.  Spoon mixture into a buttered 25cm tart plate or ovenproof  dish leaving a hollow in the centre.  Spoon in prepared filling and bake in hot oven for 30 –40 minutes.  Serve with salad.

CHICKEN CACCIATORE IN SLOW COOKER

1.5 kg bone in chicken thighs, skin removed

440gram can diced tomatoes with Italian dressing

125 gram can tomato paste

1/2 cup chicken stock

1 onion sliced

3 t garlic, minced

2 green bell peppers, chopped

salt and pepper to taste

Place all ingredients in the slow cooker.  Stir well. 

Cover and cook on low for 6– 8 hours until chicken is thoroughly cooked and tender.

Serve with hot cooked pasta.

Serves 6 

CHICKEN FLORENTINE PARCELS

250 gram packet chopped spinach

4 small chicken fillets

2 cups tasty grated cheese

8 sheets filo pastry

nutmeg

Thaw spinach and squeeze as much moisture as possible from spinach. 

Lightly flatten out chicken and top each fillet with spinach.

Lightly sprinkle one sheet of pastry with some cheese.  Cover with another sheets and then fold in half.  Place chicken fillet in centre of pastry.  Dust with nutmeg then sprinkle with some cheese.

Carefully roll chicken in pastry and place on a greased oven tray.

Bake at 180ºC for 30 minutes.

Serves 4

CHICKEN INSTAR

8 chicken breasts

3 eggs

garlic

1½ cups breadcrumbs

3 T oil 

½ cup chicken stock or bacon stock

Swiss cheese

lemon juice

mushrooms and bacon, chopped

Mix eggs and garlic and put in chicken for 1 hour.   

Roll chicken in crumbs.  Sauté chicken in oil until golden brown.  Reserve oil.   

Sauté mushrooms and bacon, sprinkle over chicken in a baking dish.

Place a cheese slice on each piece of chicken and pour over stock.  Cover dish with foil.  Cook 180°C for 45 minutes.

Remove foil about 10 minutes before serving and sprinkle with lemon juice

CHICKEN AND JARLSBERG CASSEROLE

6 chicken breasts sliced

6 slices Jarlesberg cheese

1 can condensed chicken soup

¼ cup milk

Place chicken in a casserole dish.  Pour over combined can of soup and milk.  Top with cheese and bake 1 hour.

CHICKEN AND LEEK PIES

Frozen puff pastry

1  leek chopped

2 garlic cloves rough chopped

1 tablespoon veg oil

1 chicken stock cube

1 cup water

1 teaspoon thyme

1 heaped tablespoon tarragon

salt&pepper

500g chicken mince

Fry together leek, garlic thyme, tarragon, salt&pepper till soft. Add chick mince and cook thru & de-lump, add stock cubes dissolved in water, bring to boil and simmer 30mins. Cool off over night and add white sauce and spoon into pie cases. Bake in oven 180C (fanforce) about 20-25mins

WHITE SAUCE

 50g butter

1 heaped dessert spoon corn flour

3/4 cup milk

Melt butter add flour and mix till thickened add milk and mix well bring to boil mixing all the time until thick but not gluggy!! Cool over night before mixing with the chicken mix.

Kerry Chisholm

CHICKEN MUSHROOM AND LEEK PIE

1 leek, sliced

200g mushrooms, sliced

1 T seeded mustard

3 cups cooked chicken

1 cup grated tasty cheese

60g butter 

¼ cup plain flour

3 cups milk

¼ c parsley

1 cup mozzarella cheese

1 cube of chicken stock powder, crushed

Pepper 

Puff pastry

Cook mushrooms and leeks in the butter until soft, stir in the flour and stock powder, cook for 1 minute. Gradually stir in the milk then the mustard, cook stirring until the mixture boils and thickens, remove and stir in parsley, chicken and pepper.

Mix the cheeses together, then place the chicken in a dish line with the puff pastry, sprinkle the cheese on top. Then put a sheet of puff pastry on top and seal, and bake 180c for 20 minutes. 

CHICKEN PARMIGIANA

4 chicken breast pounded thin

3 Tbs olive oil

Homemade spaghetti sauce or jar of marinara sauce

½ mozzarella roll, shredded

1 cup fine bread crumbs

2 eggs

¼ cup parmigiana cheese

Penne pasta, cooked

In a large flat skillet over medium high heat, pour oil into pan.  Beat eggs and set aside.  Mix bread crumbs and parmesan cheese together in a flat dish.  Dip chicken into egg, then into bread crumbs and place in hot frying pan.  Brown on both sides.

Place chicken in a 9 x 13 pan and pour your favourite homemade spaghetti sauce on top of chicken.

Sprinkle mozzarella cheese over sauce and bake in the oven at 180 degress for 15-20 minutes or until cheese is melted and slightly brown.

Serve over penne pasta with garlic bread.

Carol Tozer

CHICKEN PICCATA

4 skinless boneless chicken breasts (pounded thin)

salt and freshly ground pepper

self raising flour for dredging

6 T unsalted butter

5 T extra virgin olive oil

1/2 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup capers rinsed

1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge in flour and shake off excess. 

In a large skillet over medium high heat. Melt 2 tablespoons of butter with 3 tablespoons olive oil.  When butter and oil start to sizzle add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook for 3 minutes.  Remove and transfer to plate.  Repeat with remaining chicken add more butter and oil.  Remove pan from heat and place chicken onto plate.

Into the pan, add lemon juice, stock and capers.  Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour.

Return all the chicken to the pan and simmer for 5 minutes.  Remove chicken to platter and pour sauce over chicken.  Garnish with parsley.

Serve with side of farfelle (bow tie) noodles.

Carol Tozer

CHICKEN STROGANOFF

1 onion, chopped

2 t paprika

250g mushrooms, sliced

1 T Worcestershire sauce

¾ cup chicken stock

1 ¼ cups sour cream

500g cooked chicken, chopped

1 T seeded mustard

Cook onion then stir in paprika, cook 2 minutes add mushrooms and Worcestershire sauce, cook until mushrooms are soft. 

Stir in the stock and cream, bring to the boil. Reduce heat and simmer for 5 minutes until sauce thickens, add the chicken and mustard

Cook until heated through. Serve with mashed potato.

CHILLI CHICKEN

1kg chicken, diced

10 fresh chills, sliced

1 onion, sliced

3 T soya sauce

1/2-1 tsp chilli powder

11/2 tsp garlic paste

3/4 tsp ginger paste

2 T oil

Salt to taste

Optional items: sliced mushrooms or sliced capsicum

Marinate chicken for 1-2 hours (or overnight). 

Heat oil in vessel.  Fry onions and sliced chillies till slightly brown.

Add garlic, gingers and chilli powder and fry well sprinkling with a little water. 

Add marinated chicken to wok and add salt to taste.  Add mushrooms or capsicum and cook till liquid dries and items are well cooked.

CHILLI CHICKEN (D&Y)

Chicken ½ kg

1½ white wine vinegar

1 tsp lemon juice

Paste:

5 large cloves garlic

1½ inches ginger

2 T rice flour

1 T corn flour 

1 ½ tsp Chilli powder (hot)

Salt

Mix the chicken, paste, white wine vinegar and lemon juice and leave it for 1 to 2 hours.  

Then fry it in the oil and serve.

CHICKEN WITH PARSLEY AND LEMON

8 chicken thigh fillets (1kg)

1/3 cup(50g) plain flour

1 T olive oil

20 g butter

1 cup coarsely chopped fresh continental parsley

2 T lemon juice

Polenta

3 cups hot water

1 cup chicken stock

1 cup instant polenta

20 g butter

½ cup grated parmesan cheese

Make polenta. Combine the water and stock in large saucepan, bring to a boil; reduce heat to a simmer. Gradually whisk in polenta and cook, uncovered, stirring frequently, about 5 minutes or until mixture is thick and soft.   Stir in butter and parmesan.   

Toss chicken in flour; shake away excess flour. Heat oil and butter in large frying pan, add chicken and cook until browned both sides and cooked through.  

Add parsley and lemon juice, stir to coat chicken.

Serve chicken with polenta and steamed green beans, if desired.

Serves 4

Sydney Baroud

COCA COLA CHICKEN

Chicken pieces or chicken breasts (enough for the amount of people you are cooking for)

1 packet French onion soup mix

Coca-Cola

Preheat oven to 180ºC.  Lightly grease oven-proof casserole dish. 

Place chicken into prepared dish, sprinkle French onion soup mix and cover with coca-cola.

Place into the oven and cook until chicken is tender.

Serve with your normal vegetables )mashed potato, pumpkin, peas, beans, corn, cauliflower, broccoli, etc)

Cooking time: 20 minutes

Rachel Gillespie

CREAMY CHICKEN AND AVOCADO PENNE

375g penne pasta

1 tablespoon olive oil

1 garlic clove, finely chopped

350g chicken breast fillet, sliced

½ cup chicken stock

300ml carton cream

1 large tomato, chopped

2 large avocados, seeded, peeled, sliced

Cook pasta following packet instructions. Drain well and set aside.

Meanwhile, heat oil in a large, deep frying pan on medium. Saute garlic for 30 seconds.

Increase heat to high and add chicken. Cook, stirring, for 3-4 minutes, until lightly browned.

Pour stock over chicken and simmer for 1-2 minutes, until reduced. Stir in cream and bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened slightly.

Add pasta and tomato to pan. Stir on low heat for 1-2 minutes to heat through. Add avocado and heat gently, stirring, for 1 minute.

CRISPY CHICKEN

2 whole BBQ chicken, shredded

3 sticks celery, 3 carrots, 2 green capsicums, 3 zucchini, all diced and slightly cooked

1 cup grated cheese

100g potato chips, crushed

SAUCE

1/2 cup mayonnaise

1/2 cup cream

1 onion, diced

1 T lemon juice

Place chicken in large dish.  Top with vegies and sauce then cheese and potato chips.  Bake 20 minutes at 180 degrees celcius  

CURRY IN A HURRY

1 whole BBQ chicken

1 onion diced

1 x 500g packet frozen winter vegetables 

1 cup water

2 cups skim milk

1/2 sachet (1/4 cup) dutch curry & rice soup mix

1 tablespoon curry powder

2 teaspoons salt-reduced chicken stock powder

Remove all skin and bone from chicken. Dice or shred flesh.  

Microwave onion and frozen vegetables with 1 cup of water on high for 5 minutes.  In a large saucepan combine milk, soup mix, curry powder and stock powder stirring continuously until boiling.  Add vegetables and water to mix, combine well.  Fold in chicken, bring back to boil. Reduce to slow boil and cook a further 2-3 minutes.

Serves 6

Ruth Hogan

DIET COKE CHICKEN

480g boneless, skinless chicken (or you can use chicken pieces) 

1 can diet coke

¾ cup lite tomato sauce 

Place chicken in a saucepan. Pour coke and sauce over the top and simmer for about 40 minutes or until the chicken can be flaked apart with a fork.

“Has a smokey BBQ taste.  Serve with rice, in a wrap or a baked potato. Even yummy as cold leftovers!” 

Serves 4 

Rachel Gillespie

FRIED CHICKEN

1 kg chicken pieces

¼ cup water

2 tsp chilli powder

Salt to taste

½ tsp tumeric

1 tsp soy sauce

3 T oil

1 large onion, sliced thinly

½ lime

1 tsp garam masala powder

1 tsp ginger garlic paste

Put chicken pieces in a heavy based pot, add the water, chilli, salt, tumeric, garlic ginger paste and soy sauce, stirring well.  Cook for 3 minutes on high heat, stirring continuously, allowing all the water to evaporate.   

In a separate frypan, heat the oil and fry the onions till golden brown.  Add the cooked chicken and fry till golden brown.  

Add the lime juice and garam masala powder and stir well for 2 minutes.  

Serve as part of a feast or use chicken drumettes and serve as finger food.

“I L-O-V-E this one!”

Rosita Kumar

HONEY MUSTARD CHICKEN

1 kg chicken pieces

2 large carrots, julienned

1 chopped onion (large)

2 ½ T seeded mustard

3 T honey

1 3/4 cups chicken or veggie stock

½ cup cream

2 T oil

Pan fry chicken pieces till nicely browned. Remove from pot.  

In same pot, fry onions and carrots till nice and soft, add the honey, cream and mustard and stir till nicely mixed. 

Return chicken to pot and add the stock. Bring to boil then reduce to simmer and cook for 20 mins uncovered or till sauce thickens slightly. 

Season to taste with salt and pepper. Serve with rice.

Rosita Kumar

HOT SRIRACHA HONEY WINGS

2kg chicken wings

3tablespoons tapioca starch 

1 tsp paprika, onion powder, garlic powder 

Sauce: 1/3 cup sriracha

3 tablespoons honey

1 teaspoon minced garlic or powdered garlic 

2 teaspoons mayo 

Toss wings in tapioca starch and spices. 

Lay out wings on a lined baked sheet and leave uncovered in the fridge for at least an hour to dry out (this gives you crispy wings).

Bake wings for 30 mins at 200C and then turn wings over, cook for 15 more mins at 220C.

In the last few minutes of cooking, heat the sauce ingredients and toss the cooked wings in the sauce. 

Serve immediately to ensure wings stay crispy and saucy (not soggy). Note: if not serving immediately, put the sauce in a microwaveable container and heat sauce when ready to serve and toss the wings through.

Brittany Alexandrou

HUNGARIAN CHICKEN PAPRIKAS

3 T Olive Oil

1 Onion Diced

6 Chicken Drumsticks

2 T Vegeta

Water

6 Potatoes Cubed

2 T Hungarian Ground Paprika

Salt

Place oil in pan, when warm add onion and fry till glazed. 

Once onion glazed add chicken, water and vegeta. Semi cover pan and allow to cook for approx. 10mins till chicken is cooked. 

Add cubed potatoes, 2 cups water, ground paprika and add salt to taste. Allow to simmer uncovered until potatoes are cooked.

“A delicious main meal served with side salad. Juice excellent for dipping with bread.”

 Serves 4

JALEPENO CHICKEN

500g chicken breast fillets, chopped

1-2 T olive oil

1 onion, diced

1 can Campbells cream of chicken soup

3 jalapeño chillies, sliced or 4 tsp from jar (Old El Paso)

2 cloves of garlic, crushed or 2 tsp minced from jar

2-3 tsp cumin

400ml sour cream

1 packet Doritos original corn chops

250 g grated tasty cheese

250 g frozen spinach

Fry chicken in small amount of oil until no longer pink (doesn’t have to brown all over).  Drain excess fat from saucepan using lid.

Add onion, garlic, jalapeño chillies and cumin.

Cook until chicken has changed colour (approx 5 minutes).  Mix in chicken soup and spinach, cook until boiling and spinach has thawed. (I defrost in microwave for 4 mins then add it already thawed).

Add sour cream (do not boil).  Place half of the mixture in a casserole dish.  Then top with corn chops.  Add half of the amount of grated cheese.  PUt rest of chicken mixture on top evenly to cover chips and cheese and tope with remaining cheese.  Cook in oven 180C for approx 30 minutes.

Serve with rice, salad and bread. 

Ivka Masquiren

LEMON CORIANDER CHICKEN BREASTS

Marinade:

Juice of 6-8 large lemons

1/2 bunch coriander chopped

4 fresh garlic cloves, crushed (or to personal taste)

Splash of olive oil

Chicken breasts

Mix lemon juice, coriander, garlic and olive oil.  Use chicken breast with bones.  (I use bone-in so they don't dry our as much on the grill).

Add chicken and marinade in covered non-metallic dish all day (if you use thick bone-in breasts), less time if thin or breasts are boneless.

Ensure some garlic and coriander is placed under the skin.  Rotate breasts while marinating to completely permeate.

Cook on grill, basting with sauce.

Lisa Mitchell

OVEN BAKED CREAMY CHICKEN

1 tin of cream of chicken soup

1 250g carton sour cream

1 tin of French onion soup

cooked pasta 

diced chicken, browned

Add all ingredients in casserole dish and cook until hot.  Can top with grated cheese. 

“Very quick and easy”.

Naomi Spruce

PEANUT CHICKEN IN SLOW COOKER

6 (1kg) boneless, skinless chicken thighs

1 small jar chunky salsa

½ cup smooth peanut butter

4 T lemon juice

2 T soy sauce

2 T finely minced gingerroot

½ cup chopped peanuts, optional

Into the slow cooker mix all the ingredients except the chicken.  

 Add the chicken and stir to coat.

 Cover slow cooker and cook on low for 8-9 hours or until chicken is thoroughly cooked and 

no longer pink in centre. 

Sprinkle with chopped peanuts to serve (optional), and serve on hot steamed rice.

Serves 4

PROSCIUTTO WRAPPED CHICKEN

4 (about 200g each) chicken breast fillets

8 thin slices prosciutto    

8 chats potatoes

150g green beans, topped    

150g snow peas, trimmed

Dressing

½ cup olive oil      

⅓ cup fresh orange juice 

1 T Dijon mustard    

1 garlic clove, crushed

1 T chopped fresh tarragon    

pinch of sugar and salt

Preheat oven to 180°C.  Add all ingredients of dressing together—set aside. 

Heat a large non-stick frypan, add chicken and cook for 1 minute each side or until brown.  Remove from pan.  Wrap 2 slices of prosciutto around each chicken breast.  Place in roasting pan and cook in oven for 10 minutes or until just cooked through.  

Place potatoes in large saucepan and cover with plenty of cold water. Bring to boil over high heat—about 8 minutes. Add green beans and snow peas and cook further 2 minutes or until potatoes are tender.  Drain. 

Cut potatoes into thick slices and place in a large bowl with beans and snow peas and half the dressing.  Toss to combine.

Cut each fillet diagonally across the grain into 3 equal pieces.  Arrange the potato, bean mixture on serving plates, top with chicken and remaining dressing.

Linda Ehlers

QUICK AND EASY BUTTER CHICKEN

25 g butter

1 onion, finely diced

3 cloves garlic, crushed

½ tsp each of ground ginger, 

cinnamon, salt, turmeric

¼ tsp garam masala 

Pinch - ½ tsp of chilli, depending on taste (½ tsp is hot)

400 g cubed chicken meat

100 g tomato paste 

3/4 cup of cream 

Mix the spices together and add chicken meat and set aside.

Melt butter and saute onion and garlic for 2 mins. Add chicken and saute for about 5 mins. Add tomato paste and cream and simmer gently for 5 mins. 

Jodie Spruce

SEARED LEMON CHICKEN

4 x 100 gram boneless, skinless chicken breasts

1 T lemon juice

2 garlic cloves, peeled and crushed

1 T honey

1 T olive oil

2 T chopped fresh parsley

Zest of 1 lemon plus lemon to garnish

Place chicken breasts side by side in shallow dish.  Mix together lemon juice, garlic, honey, balsamic vinegar, 1 tablespoon olive oil and 1 tablespoon chopped parley– pour over  chicken.  Turn the breasts over until well coated.  Leave in fridge to marinate about 30 minutes. 

Brush non-stick griddle pan with remaining oil and  heat until very hot.  Add the chicken breasts to pan (reserve marinade).

Sear chicken 1 –2 minutes on each  side until the chicken browns.  Lower heat and cook for 10 minutes or until chicken is done; turning once or twice.

Pour the reserved marinade over the chicken.  Remove from pan and arrange on serving plates.  Grate the lemon zest over chicken and scatter remaining parsley.  Cut lemon into wedges and serve with chicken.

Accompany with rice and a green vegetable.

SINDHI MURGH

8 pieces chicken (legs and thighs)

2 medium onions, ground to a paste

1 t ginger paste

2 t garlic paste

2 T coriander leaves, chopped

1 T fresh mint leaves, chopped

250g plain yogurt

1 t tamarind paste (if not available substitute with 1/4 cup lemon juice)

1/2 t cumin powder, roasted

1/2 t garam masala powder

3 T oil

salt to taste

1 t tumeric powder

Make deep gashes in the chicken pieces.  Ini a bowl mix the onion, ginger, garlic, tamarind paste, cumin powder, salt, tumeric powder, garam masala, fresh chopped herbs and add to the yogurt and mix well.

Marinate chicken in this mixture for at least 2 hours.

Heat oil in wok or deep frypan.  Remove chicken from the marinade (reserve marinade) and saute in the oil till all sides are browned.  add in the reserved marinade.

Cover and cook for 25 minutes.  If the mixture look a little dry, add 1/4 cup water and stir well before covering.

Serve with rice

Rosita Kumar

SIMPLE CHICKEN CURRY

1 kg boneless chicken - diced

25 g butter

1 T plain flour

1 t chilli powder (optional)

1 t pepper powder

1 cup tomato puree

½ cup water

Salt to taste

Heat butter in wok or deep frypan and add flour.   

Stir well and fry till light brown.  Add chilli and pepper and stir for 30 seconds.  

Add tomato puree and water.  Add chicken and stir well.  

 Add salt and cook on high heat for 7 minutes or until chicken is cooked through.  

Serve with roti or rice.

Rosita Kumar

SLOW COOKER EASY LEMON PEPPER CHICKEN

4 large chicken breasts, skinless

Juices of 1/2 lemon

1 t freshly ground black pepper

 Place chicken in slow cooker.  Squeeze lemon juice over the chicken.  Sprinkle with pepper. 

Cover and cook on low for 6-8 hours.

Add more lemon juice if needed. 

Serve with hot steamed rice

Serves 4-6

SLOW COOKER PIZZA CHICKEN

500 g skinless chicken breasts

420g Heinz condensed cream of mushroom soup 

60g tomato paste 

6 sticks celery 

500 g fresh broccoli 

1 whole capsicum 

420g Heinz condensed big red tomato soup 

2 T master foods pizza topper 

300 g zucchini 

655 g cooked white rice 

Cut up chicken and vegetables and add to slow cooker then add rest of ingredients and mix well so everything is coated then cook on low for 8 hours or on high for 4 hours.

Serve with cooked rice.

Rachel Gillespie

SOY CHICKEN AND VEGETABLE NOODLE STIR FRY

600 g chicken breast fillet, sliced thickly

2 cloves garlic, crushed

1/3 cup soy sauce

1/3 cup oyster sauce

400 gram fresh rice noodles

2 T oil

1 medium brown onion , thinly sliced

200 g broccoli, cut into florets

200 g baby corn, halved lengthways

1 medium red capsicum, sliced thinly

2 green zucchini, sliced thinly

1/3 cup chicken stock

200 g snow peas, sliced thickly

2 spring onions, chopped coarsely

150 g bean sprouts

Combine chicken, garlic and 2 T each of the soy and oyster sauces in a large bowl. 

Place noodles in large heatproof bowl; cover with boiling water, stand 5 minutes; drain.

Heat half of the oil in wok or large frying pan.  Stir-fry the marinated chicken until browned all over and cooked through; remove from wok. 

Heat remaining oil in wok; stir-fry brown onion until soft. Add broccoli, corn, capsicum and zucchini; stir-fry until vegetables are just tender Return chicken to wok with combined remaining sauces and stock; stir-fry until sauce boils.

Remove wok from heat; add noodles; snow peas, bean sprouts and spring onions. 

Serves 4

STICKY BBQ WINGS

1kg chicken wings

1/4 cup barbecue sauce

1/4 cup plum sauce

1T Worcestershire sauce

Preheat oven to hot. 

Cut wingtips from chicken; cut wings in half at joint.

Combine sauces in large bowl. Add chicken; toss to coat chicken all over. 

Place chicken, in single layer, in large oiled baking dish; roast, uncovered, in hot oven about 25 minutes or until chicken is cooked through.

Sydney Baroud

SWEET CHILLI AND CORIANDER CHICKEN

3 T oil

3 garlic cloves, chopped

4 single chicken breasts, sliced

3 dessert spoons soy sauce

1½ T lemon juice

5 T sweet chilli sauce

fresh coriander leaves, chopped

Heat oil in wok, add garlic and fry to 1 minute.  

Add chicken, soy sauce and lemon juice.  Stir-fry for 4-5 minutes until chicken browns.  

Add sweet chilli sauce and stir for ½ minute. Garnish with fresh coriander.  

Serve with rice.

Serves 4

Naomi Spruce

TANDOORI DRUMSTICKS AND CUCUMBER SALAD

2 1/2 T olive oil

250 g natural yogurt

1 T grated ginger

2 garlic cloves, finely chopped

1 T lemon or lime juice

1 t sweet paprika

Pinch of each:- mustard powder, ground turmeric

1/2 t each of ground cumin and chilli powder

8 skinless chicken drumstick (optional—French trimmed)

Cucumber Salad

1 long cucumber, halved lengthways, finely chopped

1/2 cup (140 g) natural yogurt

6 small tomatoes, chopped

Combine oil, yogurt, ginger, garlic, lemon/lime and dried spices in a bowl.  Add the chicken and turn and  coat in the marinade.  Cover and chill for 3-4 hours. 

Preheat oven to 180ºC.  Line a tray with baking paper.  Place chicken on tray and bake 35-40 minutes or until cooked.

Meanwhile, place salad ingredients in a bowl, season, then stir to combine.

“Aussie version—not hot!”

TARRAGON CHICKEN

1kg chicken breast, chopped into cubes

Tarragon (dried herb) 2 heaped teaspoons, even 3 if you like

1 chicken stock cube

1 cup boiling water

1 heaped teaspoon crushed garlic

Garlic salt (a sprinkle)

Salt and pepper

300ml cream

Cook up cubed chicken in hot frypan sprayed with canola oil and crushed garlic.

Once chicken is cooked and quite brown, add tarragon, salt and pepper, garlic salt and cup of chicken stock.

Cook for a further few minutes on a lower heat.  Add cream (add milk if you want extra sauce) and simmer for a little while.

Serve with boiled rice.

Skye Plummer