Tag: chicken

• 

  Chicken And Couscous Salad: Make It Your Way

  I have recently become addicted to Couscous. These tiny pebbles of Durum Wheat Semolina were boiled in chicken stock and a bit of olive oil to stop them sticking for 5 minutes.

  I then drained them and let them cool while I made a simple green salad and tossed in a precooked and cooled chicken breast (see my Quick Pulled Chicken Breast trick here).

  Add the couscous and hey presto. 🙂

  Make this recipe your own by using your own favourite salad ingredients, dressings and garnishes.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  October 18, 2018

• 

  PK’s Simple Tom Kha Gai

  My way of making Tom Kha, a Thai coconut, chicken and galangal soup, one bowl at a time is great if you have a family with widely different stands on what they will or won’t eat. For example, I love tomatoes, mushrooms and spring onions so I use lots of them in my bowl. My lads don’t so they get more mushrooms, carrot and corn.

  It is also great when you have your friends over for lunch or dinner. Simply put a big pot of soup on the table with the vegetables and rice separate and everyone can build their own bowl. Don’t forget slices of lime, chopped Thai chilies and extra fish sauce. 🙂

  Note: I think this makes enough soup for 2 hungry adults.

  

  Steps

  1. Preparing the ingredients
  2. Bringing the soup to the boil
  3. Serving

  Ingredients

  • 1 poached chicken breast
  • 1 small coriander plant (roots and leaves), whole
  • 1 chunk of fresh galangal, bruised
  • 3 kaffir lime leaves, bruised
  • 1 lemongrass stalk, bruised
  • 1 Tbsp fish sauce for the pot and 1 Tbsp for each serving bowl
  • 1 Tbsp lime juice for the pot and 1 Tbsp for each serving bowl
  • 1/2 cup water
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 3 Thai chiles, sliced (optional but encouraged)
  • Your personal choice of vegetables
  • Coriander leaves to garnish

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 saucepan/soup pot

  Preparing the ingredients

  1. Cut your poached chicken breast into cubes or slices.
  2. Bruise the galangal chunk and the lemongrass stalk and add to the pot.
  3. Bruise the kaffir lime leaves, or like I have put little tears in the edges to release the flavour better, and add to the pot.
  4. Add one small coriander plant.
  5. Add:
     • 1 Tbsp fish sauce
     • 1 Tbsp lime juice
     • 1/2 cup water
     • 2 cups chicken stock
     • 1 cup coconut milk
     • 3 Thai chiles (optional)

  

  Bringing the soup to the boil

  1. Let everything come to a boil really slowly to infuse all the flavours. I don’t move it very often and then only a gentle swirl.
  2. Once you have a gentle boil, turn the heat down a bit and add the poached chicken.
  3. Cook until the chicken is safely warmed through but not for too long or it will go stringy.

  

  Serving

  1. Build up a bowl of your favourite vegetables and add 1 Tbsp fish sauce and 1 Tbsp lime juice.
  2. Add some chicken and then add as much soup as you want (liquid only, the rest stays behind).
  3. Provide your guests with some cooked rice, slices of lime, extra chiles and fish sauce.

  

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  September 19, 2018

• 

  How To Make Rick Stein’s Butter Chicken

  You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.

  I won’t lie to you though. This is one of the trickier recipes on the blog.

  Notes:

  • I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
  • I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.

  Steps

  1. Marinating the chicken in marinade 1 for one hour
  2. Marinating the chicken in marinade 2 for four hours
  3. Charring the chicken pieces
  4. Making the sauce
  5. Serving

  Ingredients

  • 4 large chicken breasts, skinned and deboned
  • Marinade 1
    • The juice of 2 limes
    • 1 tsp Kashmiri chili powder
    • 1 tsp table salt
  • Marinade 2
    • 50g plain yoghurt
    • 50g double cream
    • 4 garlic cloves, diced
    • 5cm ginger, roughly chopped
    • 1 tsp Garam masala
    • 1 tsp ground turmeric
    • 3/4 tsp ground cumin
    • 1/2 tsp beetroot powder (for color)
  • The sauce
    • 50g ghee
    • 5 garlic cloves, diced
    • 5cm ginger, diced
    • 400g tomato passata
    • 1/2 tsp Kashmiri chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander seeds
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Garam masala
    • 1 tsp dessicated coconut
    • 1.5 tsp table salt
    • 200ml water
    • 25g cashew nuts
    • 25g pumpkin seeds
    • 2 Tbsp boiling water
    • 1 Tbsp fenugreek leaves
    • 1/2 tsp caster sugar
    • 45ml double cream

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 mixing bowl
  • 1 bowl or dish for marinading
  • 1 wet mixer/blender (used twice so you will need to clean it)
  • 1 large heavy based saucepan
  • Several skewers

  Marinating the chicken in marinade 1 for one hour

  1. Cut each breast into 3 pieces.
  2. In a large bowl mix the:
     • Two limes worth of juice
     • 1 tsp Kashmiri chili powder
     • 1 tsp table salt.
  3. Put the chicken pieces in the marinade and mix to coat.
  4. Pop the bowl in the fridge for 1 hour.

  

  Marinating the chicken in marinade 2 for four hours

  1. In your wet mixer/food processor add the:
     • 50g plain yoghurt
     • 50g double cream
     • 4 garlic cloves, diced
     • 5cm ginger, roughly chopped
     • 1 tsp Garam masala
     • 1 tsp ground turmeric
     • 3/4 tsp ground cumin
     • 1/2 tsp beetroot powder (for color).
  2. Blend until smooth and add to the chicken making sure every knook and cranny is coated.
  3. Marinate for 4 hours in the fridge.

  

  Charring the chicken pieces

  1. Preheat your fan forced oven to 240C.
  2. Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
  3. Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
  4. Start the next step while the chicken is roasting.

  

  Making the sauce

  1. Grind, dice and chop the sauces ingredients.
  2. Heat the 50g ghee in the saucepan over a medium heat.
  3. Add the 5 diced garlic cloves and diced ginger and fry for a minute.
  4. Stir in the 400g tomato passata and simmer for 5 minutes.
  5. Stir in the:
     • 1/2 tsp Kashmiri chili powder
     • 1/2 tsp ground cumin
     • 1/2 tsp ground coriander seeds
     • 1/2 tsp ground cinnamon
     • 1/2 tsp Garam masala
     • 1 tsp dessicated coconut
     • 1.5 tsp table salt
     • half of the 200ml water
  6. Simmer for another 10 minutes while you do the next step.
  7. In your wet mixer/food processor blend into a paste the:
     • 25g cashew nuts
     • 25g pumpkin seeds
     • 2 Tbsp boiling water
  8. Stir the paste into the passata sauce and the rest of the water.
  9. Add the chicken to the sauce and gently mix everything.
  10. Simmer for 10 minutes and then stir in the:
      • 1 Tbsp fenugreek leaves
      • 1/2 tsp caster sugar
      • 45ml double cream

  

  

  Serving

  I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.

  Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.

  Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  August 22, 2018

• 

  PK Makes Rick Stein’s Chicken Vindail

  I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal.

  My wife loves it too as it is a one pot, low mess deal. 🙂

  

  Steps

  1. Preparing everything
  2. Cooking the curry
  3. Serving

  Ingredients

  • A good slug of olive oil
  • 2cm cinnamon stick
  • 1 clove
  • 1 star anise
  • 2 brown onions, chopped
  • 10 garlic cloves, finely diced
  • 1 Tbsp ground cumin
  • 2 tsp Kashmiri chili powder
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 500g fresh tomatoes, roughly chopped
  • 1kg chicken drumsticks, bone in
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 heavy fry pan, or equivalent

  Preparing everything

  1. Finely dice the 10 garlic cloves.
  2. Chop the 2 brown onions.
  3. Rough chop the 500g fresh tomatoes.

  Cooking the curry

  1. Chuck a generous slug of olive oil into your chosen dish and bring to medium heat.
  2. Throw in the cinnamon stick, the clove and the star anise.
  3. Fry for a few minutes to allow the spices to infuse the oil with their flavour.
  4. Add the chopped onions and soften them up.
  5. Stir in the 2 finely diced garlic cloves, the 1tsp of ground cumin and fry for a few more minutes.
  6. Add the:
     • 2 tsp Kashmiri chili powder
     • 0.5 tsp ground fenugreek
     • 0.5 tsp ground turmeric
     • 1 tsp salt
  7. Give everything a thorough but gentle mix.
  8. Add the 500g chopped tomatoes and cook for about 5 minutes to soften them up.
  9. Cover the pan and cook for about 35 minutes.
  10. Add the 1 Tbsp white wine vinegar and the 1 tsp sugar.
  11. Gently mix everything and cook for another 5 minutes or the chicken is cooked through.

  

  Serving

  Serve on a bed of basmati rice and provide lots of pappadams.

  

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 20, 2018

• 

  Welchy Makes Jamie Oliver’s Flaky Pastry Pesto Chicken

  I watched Jamie Oliver’s 5 Ingredients show on TV last night and when I saw this dish I walked straight into the kitchen and wrote it on the shopping list for tonight.

  Divine is all I can describe it as.

  It’ll be hard to eat green beans any other way once you try this simple but deliciously sweet and tangy dressing…who knew a side dish could be such a star!

  

  Ingredients

  • 4 chicken breasts
  • 400g beans
  • 400g vine cherry tomatoes
  • 2 sheets butter puff pastry
  • 4 heaped teaspoons basil pesto (perhaps try Bish’s Basil Pesto)

  Method

  1. Heat oven to 220 degrees fan forced.
  2. Trim chicken breasts and pound with your first (or a mallet) until the thick end is the same as the tail end.
  3. Place chicken breasts on a tray and top with a teaspoon each of basil pesto. Spread the pesto so it covers all of the chicken breast.
  4. Place each sheet of pastry on the board and cut into half lengthways, and then width ways into four strips about 1-2 inches wide.
  5. Drape the strips over the pesto chicken, overlapping the edges slightly, and then tuck the excess in underneath. Don’t go too far under as the pastry will just so soggy.
  6. Brush with oil and place in the oven on the top rack
  7. In another oven tray place the vine cherry tomatoes. Drizzle with oil, season with salt and pepper, and place in the oven on the bottom rack.
  8. Cook both the chicken and the tomatoes for 20 minutes.
  9. Meanwhile, trim the beans and add to boiling water. Cook for 7 minutes, drain and set aside.
  10. Remove the cherry tomatoes from the oven and transfer to a board to cool slightly.
  11. If the pastry hasn’t quite puffed/browned, turn oven to Grill for 5-10 minutes but be sure to watch so it doesn’t burn.
  12. Transfer half the tomatoes to a board and cut into servable portions (4-6 tomatoes per vine). With the other half, remove the vine and squash in the tray to release all the juices. Add a small splash of red wine vinegar, pinch of salt and pepper and stir to create a dressing.
  13. Toss the beans through the dressing and we are ready to serve!
  14. Place a bunch of the dressed beans on the plate and top with the pastry chicken. Balance the vine tomatoes off to the side and serve as is or with potato gems.

  Hope you like it,

  Welchy

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  Written by

  lilwelchy

  ·

  November 8, 2017

• 

  PK’s Chicken Crown Roast With Bacon

  I stuffed this chicken crown joint with bacon, sage, thyme, key lime peel and onion. The skin was rubbed in olive oil, cracked black pepper and salt.

  I roasted it (~ 1 hour: fan forced oven: 200C) in an upright position to let the stuffing drip and infuse through the roast as it cooked.

  

   

  Enjoy,

  PK

  Related Links:

  • see all recipes using chicken here
  • see see more NoRecipe goodness here

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  Written by

  PK

  ·

  October 29, 2017

• 

  PK’s NoRecipe Yoghurt Marinaded Butterflied Chicken

  It is really easy to dry a chicken out when cooking on the barbecue. This yoghurt and herb marinaded butterflied chicken won’t let that happen though 🙂

  You can of course use chicken pieces for the same great result and if you don’t have any yoghurt handy you can use this recipe instead – PK’s NoRecipe Greek Butterflied Chicken Roast.

  Simply take a cup of plain Greek yoghurt and add to a mixing bowl along with:

  • minced garlic to taste
  • freshly cracked black peppercorns to taste
  • a slug of olive oil
  • a splash or more of lemon juice
  • a sprinkle of Italian herbs  (I used a Masterfoods blend)
  • a good handful of chopped parsley or celery leaves

  Cover the chicken in the yoghurt marinade, getting into all the nooks and crannies. Let it sit in the fridge for half a day or so.

  Tip – I take the bird out of the fridge for 10 minutes prior to barbecuing to take the chill off. You have to be careful with chicken but I also don’t want to be putting a very cold piece of meat on a hot barbecue.

  

  

  

  Serving

  I just whipped up a green salad and let everyone take what they wanted 🙂

  

   

  Enjoy,

  PK

  Related Links:

  • see all recipes using chicken here
  • see more butterflied chicken posts here 
  • see see more NoRecipe goodness here

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  Written by

  PK

  ·

  October 24, 2017

• 

  PK’s Chicken And Pasta Soup

  Simply take a chicken frame or two (hopefully from the whole chicken you just deboned) and place in your slow cooker. Now add water until the frames are covered. Sometimes I also throw in a chicken leg or two (on the bone).

  Chop up a brown onion, several celery sticks and several carrots (I leave them pretty chunky) and add them to the slow cooker. Add salt and pepper to taste and a bay leaf.

  Let it cook overnight on low, if you have time, to really get a tasty broth going. By this stage the meat is falling off the bone. I pull the bones out at this point to make Bone Meal (a great source of slow release nitrogen) for my garden.

  Serving

  Just before serving I add 2 cups of pre-cooked pasta and a bit more water if needed.

  This soup freezes well so I keep several portions aside for the ultimate in thrifty work lunches 🙂

  

  Enjoy,

  PK

  Related Links:

  • see more soup post here
  • see more slow cooker posts here
  • see more chicken posts here

  Written by

  PK

  ·

  October 15, 2017

• 

  PK’s Slow Cooker Whole Chicken

  This mouth-watering dish is designed to be super thrifty and dead easy to boot. I managed to use some old tired veggies and to get a free-range chook on special. I am also happy to say it took longer to eat the dish than it did to prepare it.

  I simply took a whole chicken, patted it dry and stuffed it with a whole lemon. I then rubbed a very generous amount of garlic salt, celery salt, ground black pepper and parsley flakes into the skin. The bird then went into a slow cooker that already had a bed of roughly chopped onions, carrots, a whole garlic bulb and a cup of white wine.

  

  8 hours on low and the meat was moist and falling off the bone 🙂 . I was very pleased because chicken is a lean meat and can dry out in a slow cooker if you are not careful.

  

  

  Serving

  I served it with some extra steamed vegetables on a bed of white basmati rice.

  

  Enjoy,

  PK

  P.S. I have a oven variant of this recipe here.

  And here are some more chicken dishes and slow cooker recipes: 

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  Written by

  PK

  ·

  September 15, 2017

• 

  Southeast Asian Chicken Salad

  By now you know that I love simple, easy cooking using the freshest ingredients. This Southeast Asian chicken salad is the perfect example.

  I used my Quick Pulled Chicken Breast FoodHack and then built up a nice fresh mix of vegetables and salad greens. Chuck in anything you like really and then garnish with something like coriander, bean spouts and slices of chili.

  I then drizzled over my NoRecipe Southeast Asian Dipping Sauce and sat down to the perfect salad :).

  

  

  

  Enjoy,

  PK

  Related Links:

  • see more NoRecipe goodness here
  • see more southeast asian posts here
  • see more salad posts here

  Written by

  PK

  ·

  September 3, 2017