Category Archives: Chicken

Chicken with cannellini beans

Chicken, Holidays, Main Courses

  • 1 small onion chopped
  • 4oz bacon chopped
  • 230gm tin chopped tomatoes
  • 400gm tin cannellini beans drained
  • 150ml white wine
  • 2 tbsp chopped parsley
  • 200gm cooked chicken
  • serves two

Heat a little olive oil in a large frying pan.
Add the onion and bacon to the pan and fry for 5 mins until the onion is cooked and the bacon crispy.
Add the tomatoes, beans and wine. Bring to a simmes for 5-10 mins. Add chicken to heat up. Garnish with chopped parsley. Serve with a green veg and perhaps some rice.

Coriander Chicken & Cucumber Salad & Rice Salad

Chicken, Holidays, Salads

  • Coriander Chicken
  • 6 x Chicken Legs
  • 1 x Lrg Bunch Coriander
  • 2 tsp Black Peppercorns
  • 2 Tsp Sea Salt
  • 3 Cloved Garlic
  • 2 Tbsp Lime Juice
  • 1 Tsp Cumin Powder
  • 1/2 Strong Red Chilli Deseeded
  • Veg Oil
  • Limes
  • Cucumber Salad
  • 2 Tbsp Lime Juice
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sugar
  • 1 Cucumber, Quartered and Chopped Chunky
  • 1 Handfull Chopped Coriander
  • 1/2 Red Chilli Sliced and deeseeded
  • Rice Salad
  • Olive Oil
  • Lime Juice x 2 Tbsp
  • 750g Basmati Rice Cooked
  • Ginger – fine findes sliced about 1 inch
  • Spring Onions Chopped
  • Mint Leaves – 2 Handfulls Chopped

Chicken

Slash the Chicken
Blend all other ingredients and marinade (1hr Min)
Grill on medium grill or BBQ

Cucumber

Mix all ingredients and chill (best served cold)

Rice

Mix up all ingredients and serve luke warm

Hot Chicken Salad

Chicken, Main Courses, Salads, Starters

  • 2 cups chopped celery
  • 2 cups cooked chicken, cubed
  • 1/2 cup slivered almonds
  • 1/2 tsp salt
  • 1 tbsp minced onion
  • 2 tbsp lemon juice
  • 1 cup mayonnaise
  • Crushed crisps
  • 1/2 cup American or Cheddar cheese, grated

Combine all the ingredients except crisps and cheese. put in a pyrex dish and top with crisps and cheese. Bake in a pre-heated oven at 450F for 10-15 minutes. Serve warm over a salad. Freezes well.

Serves 4

Honeyed Chicken

Chicken, Holidays, Main Courses

  • 4 chicken breasts
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3 tbsp runny honey
  • 1 tsp dried rosemary
  • Grated rind 1 lemon
  • 1 large glass white wine
  • 6 anchovy fillets rinsed
  • Salt and pepper

1. Preheat oven to 170C/325F/Gas3. Season chicken portions with salt and pepper. Heat oil and saute chicken until golden. Transfer to ovenproof casserole.

2. Saute onion until soft and add to casserole. Combine lemon rind, honey and rosemary and warm. Pour over casserole and bake for 30 minutes.

3. Add wine and anchovies and return to oven uncoveredfor 15 minutes.

Serves 4

Spiced Rice with Chicken

Chicken, Holidays, Hot & Spicy, Main Courses

  • 1.4kg/3lb oven ready chicken
  • 75ml/5tbsp vegetable oil
  • 175g/6oz onion, skinned and sliced
  • 15ml/3 level tsp ground coriander
  • 1.25ml/1/4 level tsp chilli powder
  • 2.5ml/1/2 level tsp ground turmeric
  • 2 141g/5oz carotns natural yoghurt
  • About 350ml/12fl oz chicken stock
  • Salt and milled pepper
  • Parsley sprigs to garnish

1. Carve off and cut up chicken flesh into fork size pieces discarding skin and bone. Using a flameproof casserole, brown well in the hot oil, half at a time. Remove from the fat and put aside.

2. In the residual fat lightly brown the onions, then stir in the remaining seven ingredients and season well. Bring mixture to the boil.

3. Replace the chicken, cover tightly and bake at 170C/325F/Gas 3 for about 35 minutes, or until the rice and chicken are tender and the liquid absorbed.

4. Turn the rice with a fork and garnish with parsley sprigs to serve