Category Archives: Chicken

Chicken Wings With Ras El Hanout

Ras el Hanout is one of my favourite spices at the moment, a combination of coriander, paprika, cumin, rosebuds, caraway, cloves, cinnamon, turmeric, nutmeg, cardamom and cayenne.

It gives this recipe a wonderful flavour and buying a premixed jar of spice mix saves me mixing my own!

Leftovers, if you have any, are a hit in my boys lunch boxes.

You can marinade the ingredients up to 24 hours ahead of time.

Serves 6.

Ingredients

2kg chicken wings, tips removed

150mls Greek yogurt

6 cloves garlic, peeled and crushed

1 lemon, juiced

2 tablespoons Ras El Hanout

Salt and pepper

Method

Preheat the oven to 200 degrees Centigrade and line two baking trays with baking parchment.

Combine all of the ingredients.

Divide the wings between the trays and bake for 30 minutes, baste the wings with the pan juices and return to the oven for a further 45-50 minutes, basting as much or as little as you like.

I like to let the chicken rest for 10 minutes before serving and you can sprinkle over pomegranate or coriander.

Chicken And Leek Pie With Potato Scone Crust


Leftovers needing jazzed up a bit?

 This is the recipe for you, using leftover roast chook and the insides of some baked potatoes, discard the skin, or some leftover mashed potato.

I have used homemade chicken stock from some roast chicken flavoured with lots of garlic and fresh herbs so the stock has heaps of flavour, if you are using powder or a cube, maybe add a little fresh parsley and garlic to the leeks when they are cooking for a bit more flavour.

The potato scones go beautifully crispy on top and mushy and chickeny on the bottom, yum!

Serves 8.

Ingredients

110g butter

2 large leeks, halved lengthwise, cut into 1cm pieces and washed thourghly

100g gluten free plain flour

1.2l chicken stock

800g cooked chicken or ham

TOPPING

500g cooked potato, mashed

100g butter

50g gluten free plain flour

1/2 teaspoon gluten free baking powder

Method

Preheat the oven to 190 degrees Centigrade.

In a large, shallow oven proof pan, heat the butter over a medium heat.

Add the leeks and cook for 10 minutes until vibrant green and soft.

Add the flour to the pan and stir continuously for one minute.

Pour the stock into the pan and stir until it thickens at boiling point.

Stir the diced cooked chicken through and set aside.

Now make the scones.

In a large bowl, weigh out the potato, finely diced butter, flour and baking powder, using your hands, gently work the mixture until a dough begins to form.

Flour your work surface with gluten free plain flour and using your hands, gently squash down the dough until 5mm thick.

Take a floured cookie cutter and cut discs, once there is no more space, reform the dough, squash down and re cut until you have enough discs.

Place the scones onto the pie filling and pop into the oven.

Bake for 40 minutes.

Chicken And Corn Burgers

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During the school holidays we have been trying out new burger recipes and this one has been very popular with my boys so I am now making these burgers in the canteen of our local primary school.

These burgers freeze brilliantly so double the recipe, bake them, cool them and freeze them for another night.

This recipe has a gluten free option in the ingredients list too. Makes 6-8 burgers.

Ingredients

500g chicken thighs, minced

100g sweet corn kernals

60g grated cheese

1/4 teaspoon garlic powder

a pinch of chilli powder

20g fresh breadcrumbs or 2 tablespoons potato starch

salt and pepper

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 210 degrees centigrade and line two baking sheets with baking parchment.

Fill a bowl with water, wet your hands and form the meat into six balls and the six patties, wetting your hands between each one.

Lay the patty onto the prepared baking sheet and using the palm of your hand flatten gently until 1cm thick. Repeat with the remaining patties and pop into the oven.

Bake for 15-20 miutes until cooked through and golden.

Mojo Chicken

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This is my version of the Cuban dish, Pollo Con Mojo.

The boys have lots of fun with the name, heaps of Austin Powers jokes while trying to eat dinner!

By cutting the chicken down like this it cooks more quickly and using the spine as a rack stops the meat getting too burnt in the caramelised orange juice.

Any leftovers are fabulous for quesadilla fillings the next day.

Serves 4-6.

Ingredients

1.8kg chicken

200mls freshly squeezed orange juice

1 lime, zest and juice

2 teaspoons olive oil

4 garlic cloves

1 green chilli, deseeded

1 teaspoon ground cumin

2 teaspoons dried oregano

salt and pepper

Method

Turn the chicken, breast side down. Take a pair of poultry sheers and cut down either side of the spine, I find it easiest to cut down from the parsons nose end! Set the spine aside. Turn the chicken breast side up and push down the breasts to flatten the chicken.

Now make the marinade, combine all of the other ingredients and whizz in a food processor or use a stick blender to make the marinade.

Combine the chicken and marinade in a bag and pop in the fridge for 30mins-2hours if you have time.

Preheat the oven to 190 degrees Centigrade

Take a roasting tin and place the chicken spine on the base, top with the chicken and then pour over the marinade.

Place in the preheated oven and bake for 1 hour 10 minutes, basting every 20 minutes. If the wings are colouring too quickly, wrap them with a little foil.

Once the chicken is cooked, remove from the oven and allow to rest for 20 minutes before carving.

 

Baked Teriyaki Chicken

 

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Teriyaki chicken can be a bit of a minefield when you have to be gluten free so this is my easy homemade version that the boys love!

Gluten free, dairy free and egg free doesnt mean flavour free!

Serves 8.

Ingredients

1.2kgs skinless chicken thighs, 1-2 cm diced

6 tablespoons gluten free soy sauce

2 tablespoons sesame oil

1 tablespoon sake

thumb sized piece of ginger, peeled and finely grated

2 teaspoons brown sugar

2-3 teaspoons sesame seeds

Method

In a large bowl combine all of the ingredients except the sesame seeds.

Allow to marinade for a minimum of 30 minutes.

Preheat the oven to 210 degrees Centigrade.

Line the base of a roasting tin with baking parchment.

Tip the chicken and marinade in and bake for 30 minutes, stir and return to the oven, bake for a further 15-20 minutes, stirring regularly until the marinade has completely evaporated and the chicken is sticky.

Sprinkle over the sesame seeds and serve.

Tortilla Soup

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The boys have been watching a serious amount of Food Network recently on the television and requested this after one particular programme.

Here in Australia, it can be hard to find the correct chillies to make this a truely authentic tortilla soup so I’ve improvised with what I can find.

I like to make a batch of chicken stock from chicken wings for this and then use the meat from the wings in the soup at the end, I love the no waste way it works!

I start this recipe by making a paste that has tonnes of flavour, using the same technique as I use for starting my curries off. By the time you have cooked he paste down you shoul have half to a third of the original quantity and it should be really thick.

With two chipotle chillies this is pretty spicy so play around with your chilli amounts, younger kids might like one chilli with the seeds removed.

Tonight I didn’t have any corn tortillas lying around so nachos did just as well!

Ingredients

1 onion, peeled and roughly chopped

4 garlic cloves, peeled and roughly chopped

1-2 chipotle chillies in Adobe sauce, seeds removed

6 large roma tomatoes, quartered

80mls water

30mls olive oil

1 tablespoon dried oregano

2 tablespoons smoked paprika

4 teaspoons ground cumin

2 litres chicken stock

juice of 1 lime

EXTRAS

Chopped chicken

Sliced avocado

Grated cheese

Tortillas

Method

Using a stick blender, whizz up the onion, garlic, chipotle chillies and Adobe sauce, tomatoes and water.

Heat the oil over medium heat in your soup pan, once hot, pour in the tomato mix and cook down, stirring regularly, allowing the water to evaporate until you have a thick paste in the bottom of the pan.

Add the stock and bring up to the boil, add the lime juice.It’s now ready to serve, I fill the soup bowl with chicken, top with the soup, cheese, avocado and fried tortilla strips or nachos.

Baked Green Chicken

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An odd name I know!

My husband has a dislike for parsley and the garden is producing mountains of it just now so I need to sneak it in to as many things as I can! When he saw this before it was baked the shade of green made him call it Hulk chicken, it is that green!

You can barbecue this chicken too, it has fabulous flavour for such simple ingredients.

Serves 4-6.

Ingredients

1.8kg chicken pieces, bone in, skin on

2 lemons, juiced

4-5 cloves garlic, chopped

a big bunch of fresh parsley

30mls olive oil

salt and pepper

Method

Combine all of the ingredients, except the chicken, in a food processor and whizz until you have a thick but pourable paste, you may need to add a little more oil.

Place the chicken in a large bowl and pour over the marinade, use your hands to cover all of the chicken in green, leave to marinade for 30 minutes if you have time.

Preaheat the oven to 190 degrees centigrade and line a baking tray with baking parchment.

Place the chicken skin side up on the tray, pour over any remaining marinade, and slide into the oven.

Bake for 30 minutes and then baste with the pan juices, do this a few times until the chicken is fully cooked and the skin is crispy.