Tag Archives: garlic

Roast Chicken With Creamy Lingonberry Sauce

Six ingredients make this a seriously tasty dish that’s as simple as combine, bake and baste.

If you don’t have lingonberry sauce, cranberry sauce works just as well!

You can mix the ingredients the day before you bake them if you want and this freezes well, just add a little more cream when you reheat it gently in the oven.

If you aren’t keen on chopping up a chicken, drumsticks, wings and thighs will work just as well.

Serves 6.

Ingredients

1.8kg whole chicken, cut into 10 pieces

4 tablespoons lingonberry sauce

2 tablespoons gluten free Worcestershire sauce

4 garlic cloves, crushed

250mls cream

Salt and pepper

 Method

Preheat the oven to 180 degrees Centigrade.

In a roasting tin, combine all of the ingredients.

Cover tightly with foil and place in the oven. Bake for 35-40 minutes covered.

Remove the foil, baste with the sauce in the pan and return to the oven.

Bake for a further 30 minutes, basting regularly.

Once cooked and golden, remove from the oven and allow to rest for 10 minutes before serving.

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Spinach And Edamame Curry With Feta

Don’t you just love the colour of this curry?

It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.

If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.

Serves 6.

Ingredients

380g baby spinach leaves

Thumb sized piece of fresh ginger, peeled and sliced

2 large garlic cloves, peeled

1 onion, peeled and quartered

30ml oil

1 dried red chilli

1x5cm cinnamon stick

5 black peppercorns

400g shelled edamame/soy beans

200mls cream

200g feta, drained and cut into chunks

Salt to taste

Method

Boil a kettle full of water.

Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.

Set aside to cool.

Once cool, squeeze the liquid out of the spinach by hand.

With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.

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

Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.

Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.

Now whizz the remaining spinach with 175mls water and add this to the pan.

Simmer for 20 minutes.

Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.

Peanut And Lime Chicken Wings

In my house the boys go through real fads with what they will eat on their toast!

One of them went through a spell where lime marmalade was his spread of choice but it has gone out of favour so I wanted to use the leftovers up, coupled with peanut butter, garlic and soy sauce it makes a very tasty marinade!

Serves 6.

Ingredients

1.8kgs chicken wings, tips removed and jointed

120g peanut butter

80g lime marmalade 

50mls gluten free soy sauce

4 garlic cloves, crushed

Method

Combine all of the ingredients and leave to marinade for 2-8 hours.

Preheat the oven to 180 degrees Centigrade, line a baking sheet with baking parchment.

Tip the wings and marinade onto the sheet, turn them skin side up.

Bake for 45 minutes, marinating with the pan juices regularly.

Double Oregano Chicken 

The oregano is growing like a weed in the garden just now so I am trying to come up with ways to use it up.

Serves 6-8.

Ingredients

8 large chicken thighs, bone in, skin on

15g fresh oregano leaves

6 garlic cloves

12 sun dried tomato halves

5g fresh parsley leaves

2 tablespoons dried oregano

45mls olive oil

Salt and pepper

Method

Whizz all of the ingredients, except the chicken, in a food processor to give you a thick paste.

Smear the paste all over the chicken and pop into the fridge to marinade for 4-8 hours.

Preheat the oven to 200 degrees Centigrade.

Place the chicken in a roasting tin, skin side up. Cover with foil and slide into the oven for thirty minutes.

After thirty minutes, remove the foil and baste the chicken with the pan juices, bake for a further 30-40 minutes, basting regularly, until the chicken is cooked through and well coloured.

Allow to rest for 10 minutes before serving.

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.

The Stickiest Sticky Chicken

A special request from my youngest here.

I’ve posted about sticky wings before but this is for a whole chook so you get leftovers if you are lucky! What to do with the leftovers….use the meat in stir fried rice of as a filling in Vietnamese rice paper rolls.

To be honest, one chook isn’t enough in our house and I love the leftovers so I usually double the recipe!

Serves 6.

Ingredients

1.6-1.8kg whole chicken cut into ten pieces, skin on and bones in

6 garlic cloves, peeled and crushed

1 thumb of ginger, peeled and grated

40mls honey

80mls gluten free soy sauce

Method

Combine the garlic, ginger, honey and soy in a large bowl. Add the chicken and mix well to coat.

Leave to marinade for 2-4 hours.

Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.

Lay the chicken pieces on the prepared tray, skin side up, brush over some of the marinade.

Slide the chicken into the oven and bake for 50-60 minutes, baste with the marinade every 10-15 minutes and towards the end baste with the pan juices.

Remove the chicken from the oven and allow to rest for 10 minutes before serving.

Mojo Chicken

image

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.