Tag Archives: chicken breast

Chicken With Saffron And Thyme

The colour of this chicken is amazing, and the taste is just as good!

The quantity of saffron may seem a little odd, the saffron I buy, comes in a tiny box and weighs 0.5g so I use half a box, a really good pinch would be an equivalent. By chopping the saffron you get more colour but it is as light as a feather so be careful not to lose any.

Also, don’t wear your favourite white top, it’s guaranteed to get stained as will your hands so metal spoons and tongs are the go here!

Serves 6.

Ingredients

30mls boiling water

0.25g saffron, chopped 

800g chicken breast, sliced 

2 garlic cloves, roughly chopped

1 tablespoon fresh chopped thyme leaves

Salt and pepper

A little oil for the pan

Method

Pour the water into a non staining bowl, add the saffron and swirl around.

Once the colour has been released by the saffron add the chicken, garlic, thyme, salt and pepper to the bowl, stir with a metal spoon and then pop into the fridge for 1-2 hours.

Heat a large frying pan, I use a 32cm pan, over a medium to high heat and add a little oil. 

Using tongs, lift individual strips of chicken out of the bowl and lay them in the pan, don’t overcrowd them.

Cook for 4-5 minutes and then turn them, cook until cooked all the way through. Set aside somewhere warm and repeat with the remaining chicken.

Chicken Nibbles

This is my gluten and egg free version of every child’s favourite, popcorn chicken.

Serves 4-6 depending on appetites!

Ingredients

WET INGREDIENTS

1kg chicken breast, diced 1cm

50mls buttermilk

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon salt

DRY INGREDIENTS

230g chickpea flour

2 teaspoons gluten free baking powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

Method

Get out two large bowls, measure the ingredients out at the same time, it saves you measuring out the spices again later.

So, all the wet ingredients in one bowl and all the dry ingredients in the other.

Combine the wet ingredients well and pop them into the fridge for 2-4 hours.

Heat your deep fat fryer to 170 degrees.

Take handfuls of the chicken and tumble the chicken pieces through the dry spice and chickpea mix.

Fry in batches for 4-5 minutes until cooked through and golden.

Drain on kitchen towel roll and repeat with the remaining chicken.

Teriyaki Chicken Burgers

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Burgers are always very popular with the boys, anything that they can eat with their hands and all that!

This is a bit of a double whammy recipe as any leftover cooked chicken and the cooked down marinade can be combined to become the starting point of teriyaki sushi, another popular meal in my house.

I use gluten free soy sauce, my local Asian shop is a treasure trove and I can buy an enormous bottle of GF soy sauce for the same price as a tiny one in the big chain supermarket, they also have mirin, Japanese cooking sake and the most beautiful fresh herbs, hence the coriander in these burgers.

Serves 6-8 depending on appetites and sides. For the gluten free option, I have my chicken with a side salad and some steamed rice.

Ingredients

4 large chicken breasts, mine were 1.2kg

175mls gluten free soy sauce

75mls mirin

30g caster sugar

1 garlic clove, crushed

2 teaspoons freshly grated ginger

40mls sesame oil

8 bread rolls

salad leaves

fresh coriander, stems and leaves

mayonnaise mixed with a little wasabi

Method

Take a chicken breast and cut it at an angle downwards to create one thick half and one thinner half.

Line a chopping board with baking parchment, place one of the halves on it, cover with more baking parchment and use the flat side of a meat tenderiser or a rolling pin to whack the chicken down to around 1 cm thickness.

Now, take a fork and pierce it all over.

Set aside and repeat with the other half and then continue with the other chicken breasts.

In a large bowl combine the soy sauce, mirin, sugar, garlic and ginger. Stir to dissolve the sugar.

Place the chicken into the marinade and allow to marinade for 30 minutes.

Let most of the marinade drip off and lay the chicken breasts on a tray.

Drizzle the sesame oil over the chicken breasts and rub in.

Pour the leftover marinade into a shallow pan and reduce over a high heat until thick and syrupy. Take off the heat.

Preheat the barbecue or non stick frying pan over a medium to high heat.

Cook the chicken, turning once and ensure its cooked through.

Remove to a warm plate and allow to rest for 5 minutes while you get the rolls ready.

I spread the base of the roll with a little mayo and wasabi, top with salad leaves.

Spoon a little of the concentrated marinade over the cut side of the top of the roll. It can be quite salty so check for flavour first, less is more with this sauce!

Place the chicken on the salad leaves, top with coriander and then the lid.

 

Crispy Chicken

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This is a quick chicken option that the boys love and in fact had at a recent birthday party, seven boys managed to eat the lot in around ten minutes flat!

Ingredients

6 large chicken breasts, cut into strips around 1×5-7cm

2 eggs, beaten

400g ready salted crisps/chips, normally they are gluten free but double check!

Method

Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.

Crush the crisps, in their bags, into small crumbs, pour into a bowl.

Fill another bowl with the beaten egg.

Trying to use just one hand, dip the chicken strips into the egg and then into the crisps, place on the baking sheet and repeat with the remaining chicken.

Bake for 25 mins until the crisps are beginning to colour.

 

 

Chicken with Sour Cream and Smoked Paprika

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This has been ranked as number three in one of the boys favourite meals list, high praise indeed!

As a very simple stove top dinner that just sits and bubbles away quite happily for an hour reducing itself to a thick sauce which really doesn’t need anything fancy to go with it, white rice and a little salad of tomatoes, capsicum and spring onions works well.

Leftovers freeze well, I box individual portions of chicken and rice into take away boxes, label and freeze for quick lunches at work or gluten free options for my dinner another night.

Serves 12-14 but easily halved.

Ingredients

2 tablespoons olive oil

2kg chicken breasts, diced to 2cm cubes

6 cloves garlic, crushed

4 jalapeños, deseeded and diced finely

2 onions, diced finely

500mls sour cream

500mls chicken stock

3 table spoons sweet smoked paprika

salt and pepper

Method

In a large frying pan, heat the oil over a medium to high heat.

Add around half the chicken and brown quickly, set aside and repeat with the remaining chicken.

Remove the chicken and add the onion, garlic and chillies to the pan.

Cook over a low heat until the onion is very soft but not coloured.

Return the chicken to the pan and add the sour cream, chicken stock,sweet smoked paprika, salt and pepper, bring to the boil and allow to simmer for 1 hour, stirring occasionally, until the sauce has thickened.

Towards the end of cooking you will see the oil rising to the surface, spoon the oil off and discard.

Check for seasoning before serving.

Easy Chicken Satay

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Having lived in Indonesia for 6 years we all developed a taste for chicken satay.  Since then, I now have to make it gluten free so I use Tamari sauce or gluten free soy sauce.

As with any food served on sticks, the boys love it and could probably eat their body weight in satay if given the chance!

I serve this with a satay sauce, recipe to follow on the blog, again, not traditional but, quick, easy and very tasty. Other than that, some boiled rice and you have dinner.

Serves 4-6 depending on appetites.

Ingredients

1kg chicken breast, cut into 2cm cubes

2 tablespoons honey

125mls Tamari, gluten free or regular soy sauce

90 mls sesame oil

2 tablespoons ground coriander

1/2-1 teaspoon chilli powder

2 teaspoons ground turmeric

2 cloves garlic, peeled and crushed

35-40g fresh ginger, peeled and grated

Method

In a large bowl combine all of the ingredients, except chicken. Mix well.

Add chicken, mix well and set aside to marinade for 1-2hours.

Take 16 wooden skewers and soak in water for at least 30mins.

Heat a frying pan or BBQ to hot.

Take a skewer and slide on a handful of chicken, repeat with the remaining skewers.

Place in the frying pan or on the BBQ and cook, turning regularly until cooked through, around 10mins.

Serve hot or warm with satay sauce and rice.

 

Gluten Free Popcorn Chicken

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The fast food Friday challenge is upon me again!

A certain international fast food chain is held in very high regard by the boys. Apparently, their popcorn chicken is delicious, unfortunately, I can’t check as there isn’t a gluten free option.

After a bit of experimenting we came up with this recipe and it’s a winner!

Ingredients

For the chicken…..

750g chicken breast, diced into 2cm pieces

1 teaspoon Cajun spice rub

1 teaspoon smoked paprika

For the flour mix…..

340g gluten free plain flours

180g besan/chickpea flour

2 tablespoons Cajun spice rub

For the egg mix…….

3 eggs, beaten

200mls buttermilk

Serves 6.

Method

In a large bowl combine chicken, 1 teaspoon spice rub and smoked paprika, mix well and leave to marinade for an hour if you have time.

In another large bowl mix the flour, besan and 2 tablespoons of spice rub, use a whisk to mix it really well.

In a smaller bowl whisk the egg and buttermilk.

Heat your oil to 180 degrees Centigrade.

The next bit is easiest if you keep one hand clean, I can guarantee the phone will ring if both hands get dirty!

Take each piece, dip it into the flour, into the egg mix then into the flour again, set aside and repeat with the rest of the chicken. I find a large baking sheet the best place to set aside the prepared chicken, it must be kept in a single layer.

In small batches fry the chicken until golden brown, remove with a slotted spoon and spread on a baking sheet lined with kitchen towel.

Serve the chicken with wedges and some sour cream to dip and obviously eat with your fingers!

 

 

Stuffed Chicken Breasts

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This is a great way to bake skinless chicken breasts, lots of flavour and gluten free and the boys love it.

Leftovers are great sliced in a salad or popped in a sandwich. Thesealso work well prepared and then frozen raw to be used at a later date.

As the oven is on for the chicken I bake garlicky potatoes to go with this. I will post that recipe too!

Serves six.

Ingredients

100g Parmesan, grated

1 garlic clove, chopped roughly chopped

small bunch parsley, leaves only

100g drained weight sundried tomatoes

80g macadamia nuts

freshly ground pepper

6 chicken breasts, skinned and boned

12 slices prosciutto/ Parma ham

Method

Preheat the oven to 180 degrees Centigrade.

Place the cheese, garlic, parsley,tomatoes and nuts in a food processor and whizz to make a rough paste.

Take the chicken breasts and cut the side open to make a pocket, try to keep the rear of the breast in one piece, that makes it easier for reforming with the prosciutto.

Stuff with a sixth of the tomato mix.

Wrap with two slices of prosciutto, wrapping both the front and back.

Place on a baking sheet.

Prepare the remaining breasts.

Bake in the oven for 30-40 mins.

Allow to sit before serving, serve warm or at room temperature.

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.