Tag: chicken

• 

  Easy Lime And Potato Roast Chicken Thighs

  You won’t believe how simple this tangy roast chicken dish is to make.

  All you need is lime juice, potatoes, chicken thighs and as much garlic as you can handle. Oh and a few readily available herbs and spices. 🙂

  

   

  Simply

  Put following ingredients into an oven dish:

  • ~4 large chicken thighs, skinless (works with bone in or out)
  • Peeled and chopped carrots and potatoes (see my ratio to chicken below)
  • ~4 garlic cloves, finely diced
  • The juice of 4 limes (or 2 lemons)
  • Parsley leaves, chopped, to taste
  • A good dash of a warm spice such as nutmeg or allspice
  • Several slugs of olive oil (to coat everything)

  

  Chuck the oven dish into a 180c preheated oven and cook for about an hour. Make sure the chicken is cooked through and the potatoes are not underdone.

  

  Check out the bone in version:

  

  Serve

  I mainly serve it as is but it goes great with some steamed broccoli:

  

  Enjoy,

  PK

  Here are more chicken dishes and roasts:

  Written by

  PK

  ·

  July 16, 2023

• 

  Slow Cooker Coca Cola Chicken

  I am happy to say that this dish lives up to the hype.

  The soft drink’s caramel and sugar provide a depth of flavour and also gives that sought after stickiness.

  Note:

  • I use bone in chicken legs as they don’t dry out and the bones give a density to the sauce
  • Prep is easy and then cooking time is 6 hours.

  

  Simply

  Put following ingredients into your slow cooker:

  • ~1 kg bone in chicken legs or wings
  • A handful of chopped spring onions
  • 1 tsp of ginger, finely diced
  • 3 Tbs soy sauce
  • 1 can of coca cola

  Cook on low for 6 hours, turning everything over gently, halfway through.

  

  Serve

  I like to serve the sticky chicken with lots of rice and some steamed veggies.

  

  Enjoy,

  PK

  Here are more chicken dishes and slow cooking posts:

  Written by

  PK

  ·

  May 17, 2023

• 

  Lemon Pepper And Thyme BBQ Chicken Breast

  This Mediterranean styled barbecued chicken recipe is guaranteed to wow your guests.

  Slices of lemon (bruised to release their juice), olive oil, thyme and black pepper provide the epic flavours. To seal the deal the lemon slices are placed on the meat as it cooks, keeping it moist.

  Want more flavour? Throw in some oregano and rosemary.

   

  You could mix all the ingredients (plus salt and pepper to taste) in a zip lock bag, leaving it to marinade over night.

  Here though I have layered the ingredients in a container and then drizzled the resulting stack with lemon juice and a bit of olive oil.

  

  On medium heat, barbecue the breast meat, keeping as much of the other ingredients on the chicken as possible. When you have turned the meat, put the lemon slices back on top so the juices continue to add flavour.

  

  Serving suggestion: Along with chips and a garden salad.

  

  Enjoy,

  PK

  Here are more chicken dishes and Mediterranean cuisine:

  Written by

  PK

  ·

  January 25, 2023

• 

  Slow Cooker Coq Au Vin Blanc

  Coq Au Vin is a French culinary masterpiece, despite its simplicity and traditionally less expensive ingredients.

  I make a slightly quicker red wine version but I also like to make a slow cooker version, using white wine, that takes 2 to 3 hours.

  Note: I think the thigh and leg (bone in) pieces are the best choice here, as they don’t dry out.

  

  Simply use the ingredients from the red wine version I linked above but:

  • After using the oven dish, put everything post browning the chicken into the slow cooker.
  • Use 2 cups of dry white wine instead of red.
  • Increase the amount of stock to 2 cups.
  • Cook on low for 2 to 3 hours.

  I still like to reduce the sauce.

  Serve with crusty bread and rice:

  

  Enjoy,

  PK

  Here are more chicken dishes and French cuisine posts:

  Written by

  PK

  ·

  November 18, 2022

• 

  Chinese 5 Spice And Plum Wine Roast Chicken

  This marinade is something special. The Chinese 5 spice and plum wine permeates the meat, giving it an amazing taste and aroma. The addition of sugar (or honey if you prefer) brings a lovely red glaze.

  In this recipe I have slow cooked the marinaded chicken on my rotisserie but it works in an oven just as well:

  

  Steps

  Ingredients

  Making the marinade

  1. In a mixing bowl add the:
     • 1 cup of plum wine
     • 2 Tbsp soy sauce
     • 2 Tbsp oyster sauce
     • 2 tsp Chinese 5 spice
     • 0.5 cups of raw sugar

  Cooking the chicken

  If you are using your oven, set the temperature to 180c and cook for an hour or longer. You are chasing an internal temperature of 75c.

  I like to use my charcoal Weber or rotisserie on a much lower burn but with the goal to achieve the same internal temperature for safe eating.

  

  Every now and then, baste the chicken with the remaining marinade to get that nice red glaze:

  

   

  Serving

  Let the roast rest for about 15 minutes under foil if you can.

  I like to serve it alongside rice, plum dipping sauce and steamed vegetables drizzled with soy sauce.

  Note: the leftovers are great cold the next day in a salad and the like.

  Enjoy,

  PK

  Here are some more chicken recipes and posts about seasonings and marinades: 

  Written by

  PK

  ·

  July 26, 2022

• 

  Honey Brined Roast Chicken

  Brining a chicken before you roast it enhances and locks in flavours and keeps the meat tender and moist. We have some general brining tips here (Ben’s brining tips) and today I am going to be adding honey and cinnamon.

  

  Steps

  1. Making the brine
  2. Brining the chicken
  3. Cooking the chicken
  4. Serving

  Equipment

  • 1 chefs knife
  • 1 large mixing bowl (big enough to submerge the chicken)
  • 1 oven roasting tray
  • 1 roasting rack (preferable)

  Ingredients

  • 1 chicken
  • 1 cup of table salt
  • 4 Tbsp honey
  • 1 sprig of rosemary
  • 1 cinnamon stick
  • Several pieces of fresh thyme
  • Boiling water, to make a salt slurry
  • Cold water, to submerse the chicken

  Making the brine

  1. Add the 1 cup of salt and 4 Tbsp of honey to a large mixing bowl.
  2. Add boiling water to make a slurry, mix until the salt is dissolved.
  3. Add the cinnamon stick, rosemary and thyme.

  

   

  

  Brining the chicken

  1. Add cold water (so we don’t start cooking the chicken in a hot brine) to the bowl and then submerse the chicken.
  2. Pop the bowl in the fridge over night or for at least 4 hours.

  

  Cooking the chicken

  Pre-heat your oven to 180C. Cook the chicken for ~1 hour.

  Note: You can make it hotter for a shorter cook but the meat should be at 75C in the breast.

  

  You can even chuck some spuds in. Go hotter earlier and then reduce to 180C towards the end, checking the temperature of the meat as you finish.

  

  I am gob-smacked every time with the result. 🙂

  

  Serving:

  Let the roast rest for about 15 minutes while you make your gravy and serve the sides.

  

  Enjoy,

  PK

  Here are some more chicken recipes and roasting posts : 

  Written by

  PK

  ·

  April 3, 2022

• 

  Condensed Chicken Bone Broth From Scratch

  This simple chicken bone broth is slowly reduced, over the course of a day, into a protein and collagen rich flavour boosting concentrate. Easily stored as cubes in the freezer, I make it anytime I get enough chicken frames. The flavours are kept simple, just chicken bones,  one onion and several pinches of salt to get the flavours going.

  Note: Takes about 8 hours in a slow cooker.

  When chilled it will set and keep for a several days in the fridge: 

  

  Steps

  1. Preparing the frames
  2. Simmering
  3. Straining and removing fat
  4. Storing and using

  Equipment

  • 1 chef’s knife
  • 1 slow cooker
  • Small meshed sieve/strainer

  Ingredients

  • 3L water
  • 1 brown onion, halved
  • ~4 chicken frames or the equivalent in mixed off cuts
  • Salt, a small amount to bring out the flavours

  Preparing the frames

  1. Blanche all of the chicken frames to get a cleaner bone broth.
  2. Peel the onion then slice in half. 
  3. Add everything to your slow cooker pot and cover with water to the max limit.

  

  Simmering

  Slowly reduce the liquid you have about 2 cups remaining. I used my slow cooker for 8 hours and then a high simmer until I got the consistency I was after. 

  

  Straining and removing fat

  I use a fat seperating jug to remove the skim of fat you will get as the liquid cools. Then you can use a fine mesh to remove any small bones and the onion.

  

  Storing and using

  If you are using a  portion in the next few days, simply pour some into a reused glass jar and pop it in the fridge.

  

  Otherwise, you can use an ice cube tray to make handy to use portions.

  

  

  You can then defrost the cubes, add some water and hey presto, you have liquid broth.

  

   

  Enjoy,

  PK

  Here are some more stock\broth making posts and kitchen related thriftiness : 

  Written by

  PK

  ·

  March 7, 2022

• 

  Can I Use A Wet Batter In My Air Fryer?

  Yes, you can! I love using my airfryer as a healthier option for making battered fish or chicken.

  Many websites will tell you that you have to use a dry coating (I have a method for that too) but with a few tricks, you can make a wet batter that is super crispy and keeps the meat moist. 

  Simply

  Make the stickiest flour and milk batter you can. I use 1 cup of flour and slowly add small splashes of milk as I whisk away. Here I have also added salt, pepper and paprika. The batter goes a long way, the next picture shows enough for over a kilo of chicken wings and legs.

  

  Pop the chicken and the batter in a plastic container and then into the fridge for at least 30 minutes. Every now and then give the container a shake to get the batter into all the nooks and crannies.

  Now here is the bit that makes it work. Dredge the battered meat in flour (all sides) and then give each piece a spray of oil (check out this Refillable Cooking Oil Sprayer).

  

  

  They can go back into the fridge until you are ready to cook them.

  Heat up your air fryer and then add the meat. I have found a longer cook time and lower temperature works best. Here I have used 25 minutes (turning and spraying with oil occasionally) at 180C.

  

  Aim for that golden brown crispy skin. Don’t worry, the meat will still be tender. 🙂

  

  Enjoy,

  PK

  Here are some more air fryer goodness posts and chicken dishes: 

  Written by

  PK

  ·

  June 20, 2021

• 

  Sticky Soy Chicken Nibbles

  Oh boy these moist, sticky morsels of chicken are addictive. Just as well they are easy to make. 🙂 

  

  Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup raw sugar
  • 1/4 cup lemon or lime juice
  • 1/4 cup olive oil
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1 – 2kg chicken nibbles (wings and drumettes)

  Simply

  Mix all the ingredients excluding the chicken to make the marinade. Then pop everything into a zip-lock bag to marinate over night or for at least a few hours.

  

  Preheat your fan-forced oven to 200C and then add the chicken, marinade and all, into your baking dish.

  

  Cook for about an hour. More if you want a crispier skin.

  

  •  

  Serving

  If you are watching the game on TV with your mates, just pile them up on a platter and let your guests go to town. More often than not I am wolfing them down with the family along with rice and steamed or pickled vegetables. Fish sauce and Sriracha Hot Sauce at hand. 

  

  Enjoy,

  PK

  Here are some more chicken dishes and more easy to make meals: 

  Written by

  PK

  ·

  February 7, 2021

• 

  Chicken And Cheese Fritters

  These chicken, cheese and vegetable patties make for a nice  change to burger night. Made from chicken mince and the old veggies you have lurking at the back of the fridge, they could not be easier to make. 

  You can even make them in huge batches as they freeze well and we use them as the perfect lunchbox stuffer.

  Note: Takes about 1.5 hours including 30 minutes in the fridge after forming the patties.

  

  Ingredients

  • 500g chicken mince
  • 2 cups mixed vegetables, finely diced (I used onion, celery and carrot)
  • 1 tsp minced garlic
  • 1 -2 cups grated cheese
  • 2 eggs, beaten
  • 1 – 1.5 cups panko bread crumbs (more or less depending on how you like it)
  • Olive oil spray 
  • Salt and pepper, to taste

  Simply

  Mix all the ingredients, except the olive oil, by hand in a mixing bowl.

  

  Split the mixture into even size balls and then flatten and round each with you hands. Refrigerate for around 30 minutes.

  

  Preheat your fan-forced oven to 180c. Spray the tops of the patties with a light sheen of olive oil and cook for 15 minutes. Flip the patties, spray again and cook for a further 10 minutes.

  They are ready to eat now but I like to give the 5 to 10 minutes under a hot grill to get that golden colour.

  

  Serving

  I often serve them hot with a salad or I make sliders topped with all sorts of fillings.

  Anything left gets frozen for future dinners or lunches.

  

  Enjoy,

  PK

  Here are some more chicken dishes and more easy to make meals: 

  Written by

  PK

  ·

  January 9, 2021