Tag Archives: chicken

Cajun Spice Chicken Wings With Lemon

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Loved by everyone, these little wings are are very moreish!

Great cooked in the oven or on the BBQ and eaten with fingers!

I make my own spice rub so I’ve popped the recipe below for reference, this makes 2 jars of rub that lasts for 3 months. Super with any BBQ meat, fish and potatoes.

Serves 4.

Ingredients

1.2 kg chicken wings, each cut in two

2 tablespoons olive oil

2 tablespoons Cajun spice rub

1 lemon, juice and zest

Method

Combine the ingredients in a bowl and allow to marinade for 2-24 hours.

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

Spread the wings over the sheets and bake for 40mins.

Cajun Spice Rub Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Quick and Easy Satay Sauce

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This is a non traditional recipe but it is quick and easy to prepare and gluten free!

The sauce goes really well with my satay chicken recipe on the blog and serve with white rice for a delicious dinner.

Barbecue prawns or tempeh are yummy with this sauce too.

Ingredients

1/2 brown onion, chopped very finely

1 tablespoon sesame oil

200g peanut butter, I use smooth

2 tablespoons gluten free soy sauce

270mls coconut milk

6 tablespoons sweet chilli sauce

Method

Heat the oil in a medium pan over a medium heat.

Once hot add the onion and lower the heat, cook slowly until softened.

Add the peanut butter, soy sauce, coconut milk and sweet chilli sauce.

Warm through and serve.

Quesadillas

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I often make these at the weekend instead of a toasted cheese sandwich.

Using corn tortillas makes these gluten free and the fillings vary depending on what’s in the fridge.

I use a sandwich press or a large non stick frying pan to cook the quesadillas, a sandwich press is easier but the frying pan works well too, just flip the quesadilla when the bottom tortilla has crisped up.

This recipe is is for the quesadilla in the picture. Other filling ideas are, drained black beans, chopped avocado, spinach, jalapeño, leftover fajita chicken or beef. As a family we all have favourite fillings and the boys  make their own!

Ingredients

2 corn tortillas

2 Roma tomatoes,  deseeded and diced

handful of cooked chicken, diced

small bunch of coriander, leaves and stalks roughly chopped

40g Cheddar, finely grated

1/4 red onion, peeled and finely sliced

1/4 teaspoon Cajun spice rub, recipe in the blog

 Method

With one tortilla as a base top with your ingredients.

Top with the second tortilla and place on the sandwich press.

Bring the lid down to sit just above the top tortilla and toast until golden brown and the cheese has melted.

Roast Chicken with Sumac, Za’atar and Lemon

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The combination of sumac, Za’atar and lemon really gets the taste buds tingling!

I serve this with crusty bread and a green salad, simple and delicious.

Ingredients

1.5kg chicken, cut into 8-10 pieces

2 lemons

1 onion, peeled and finely sliced

1 tablespoon sumac

2 tablespoons Za’atar

60mls olive oil

salt and pepper to taste

Method

In a large bowl, pour the juice of 1 lemon.

Take the second lemon, slice finely and add to the bowl.

Add the finely sliced onion, sumac, 1 tablespoon of Za’atar, olive oil and salt and pepper, combine well.

Add the chicken to the bowl and mix really well.

Set aside to marinade for 2-24 hours in the fridge.

Preheat oven to 190 degrees Centigrade.

Place the chicken skin side up in a roasting tin, top with the onion and lemon slices.

Place in the oven and roast for 40mins basting regularly.

Serve warm or at room temperature with a light sprinkling of sumac, lemon wedges and bread to soak up the juices.

Cajun Spice Rub

imageI started making this when we lived in Texas, I always have a jar of it in the kitchen to flavour chicken, seafood and potatoes.

The smoked paprika isn’t authentic but it does add a slight smokiness to the rub that I love.

This recipe makes two jars.

Ingredients

6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme

Method

Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Gluten Free Chicken Nuggets

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Friday night is fast food night in our house. Clearly home made and not shop bought!

One of the boys favourites are chicken nuggets.

Although not very healthy they are fresh, crisp and gluten free.

Ingredients

1kg chicken breast, cut into pieces

4 tablespoons Cajun spice rub, I mix my own, the recipe will be in my next post

4 eggs

250mls buttermilk

600g gluten free flour

salt and pepper

oil to deep fry in

Method

In a large bowl combine the chicken and 1 tablespoon of the spice rub. Set aside.

In another bowl whisk the eggs, buttermilk and 1 tablespoon of the spice rub together.

In the final bowl combine the flour and 2 tablespoons of the rub.

Try to use only one hand, the phone will ring as soon as both hands are covered in eggy flour!

Take a piece of chicken, roll it in the flour, dip it in the egg mixture and roll it in the flour again.

Set aside, a baking sheet works well.

Once all of the chicken is coated heat your oil to around 180 degrees.

Cook in batches until golden brown.

Set aside on kitchen towel until ready to serve.

Serve with wedges and lots of tomato ketchup.

TexMex Roast Chicken

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This makes a fab change to our usual roast! I serve it with red rice, guacamole, salsa and salad.

Leftover chicken is great for making quesadillas or try burritos with some warmed leftover rice too.

I make stock with the chicken bones and then use it for a corn chowder, makes sense when it already has so much great flavouring to it. The stock can also be used for sour cream enchiladas, a massive favourite in our house and easy to make gluten free.

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Ingredients

60mls Dijon mustard

1 jalapeño chilli, seeds removed, chopped

2 limes, juiced

4 large cloves of garlic, chopped

1 bunch coriander, cut just above the lowest leaves on the stems

2 teaspoons ground cumin

2 teaspoons ground coriander

1 tablespoon honey

2 tablespoons olive oil

salt

2 x 1.8kg chickens, back bones removed, flattened

Method

Process the mustard, jalapeño, lime juice, garlic, fresh coriander, ground coriander, cumin and honey, salt to taste.

Gently lift the chicken skin all over to allow you to rub the marinade all over the skin and under the skin.

Set aside for at least 2hrs, overnight is fine too.

Preheat the oven to 200 degrees Centigrade.

Place the chickens in a roasting tin as above and roast for 1hr 30mins, basting for the last 45mins.

Once cooked set aside to rest.