Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Chicken”

Chilli Chicken with Cashews

This recipe is sensational – I got some ideas after poking around in Pinterest and I knew exactly the flavour I was after.  The combination of the sweet chilli sauce and tomato sauce provides the tang and you can adjust the heat by adding more or less dried chilli flakes.  The cornflour coating on the chicken helps thicken up the sauce and if it gets too thick a little water can be added in to thin it out.  Adding the cashews at the end gives the dish a lovely contrast in texture as they are still crunchy.

The amounts below will feed 6 people and it’s lovely with rice or roti bread…

Spicy Chicken & Cashews

Ingredients:

1 kg lbs chicken thighs trimmed of visible fat

6 Tablespoons corn flour

1 teaspoon black pepper

2 Tablespoons Olive oil

1 cup soy sauce

8 Tablespoons cider vinegar

8 Tablespoons bottled tomato sauce (or ketchup)

4 Tablespoons sweet chili sauce

4 Tablespoons brown sugar

4 garlic cloves grated

2 teaspoons fresh ginger grated

½ teaspoon dried red chillies (optional)

1 generous cup of cashews

4 spring onions sliced

Method:

Combine cornflour and pepper in snap closed plastic bag.

Cut chicken into large bite sized pieces and add to bag, shaking well to coat with cornflour

Heat oil in large pan over medium-high heat

Brown the chicken in batches until golden adding more oil if necessary

Remove chicken to a bowl while the sauce is prepared

In the same pan add a little more oil and fry the garlic and ginger

Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar and red chillies in a jug

Add to pan and bring to the boil while stirring

Toss chicken back in and coat well with the sauce

Simmer gently for around 30 minutes or until chicken is cooked through

If sauce is too thick add a little water

In the meantime dry fry the cashews in a non-stick pan

Add to the chicken prior to serving and stir through the spring onions

Serve piping hot with rice

 

Bon Appetit!   🙂

Vietnamese Cold Rolls

These healthy scrumptious cold rice paper rolls are a must to try.  You can add anything you like to them and the vegetarian option is just as delicious.  The ingredients I used were what I had at hand…

All the ingredients can be readily bought at a supermarket.  The secret is having everything cook, sliced and chopped ready to go as you need to work quickly otherwise the rice-paper sheets can get sticky.

This was our first go at making these and I am sure we will improve with practice.  We made ten rolls and I stored the left overs in a box in the fridge making sure they weren’t touching as they can stick together.   They were just as nice for lunch so if you make too many you can store them…

Vietnamese Cold Rolls 2

Vietnamese Cold Rolls

Ingredients:

Round rice-paper sheets

Vermicelli or glass noodles cooked according to packet

Baby spinach

Fresh bean sprouts

Cucumber seeded and cut into batons

Cooked chicken

Cooked prawns

Fresh Mint

Fresh Coriander

Spring Onions finely sliced

Vietnamese Dipping Sauce or Hoi Sin Sauce

Crushed Peanuts for garnish

Method:

Have your ingredients prepared and ready to go

Fill a bowl with hot water from the tap

Dip each rice paper sheet into the water for a few seconds

Place of a clean tea-towel and start adding your filling –  working quickly

Start with some spinach leaves and coriander

Add a layer of chicken and a layer of cold cooked noodles

Finish off with bean-sprouts, prawns and mint

Roll up, tucking the sides in as you go

Experiment with the order of fillings, this makes the outside more interesting

Don’t overfill the rice paper roll. You will know you have over-filled it if it starts falling apart as you are rolling it.

Only use enough ingredients for three or four bites, maximum.

Serve with a Vietnamese Dipping sauce or Hoi Sin sauce topped with peanuts

 

Bon Appetit!  🙂

Nasi Goreng

Everybody loves fried rice which is exactly what Nasi Goreng translates to in Indonesian and Malay.  It is also a favourite in The Netherlands where it is even dispensed from food vending machines as piping hot Nasi Ballen.

Topped with a fried egg or strips of omelette, Nasi Goreng is a meal in itself and nothing beats a big spicy bowl on a cold night.

Dried Shrimp Paste (or Belachan) is a paste made from fermented shrimps and is available in Asian grocers.  Sriracha Chilli Sauce is a staple in our household – hot and vinegary – it is hot but not unbearable and adds a zing to everything.  Ketjap Manis is a thick, sweet Indonesian Soy Sauce and is available everywhere.  Crispy fried shallots are available in jars and packets at all Asian grocers. These are delicious sprinkled over soups and any noodle or rice dishes. Our supermarkets also stock all of these ingredients…

Nasi Goreng

Ingredients:

1 leek finely sliced

1 teaspoons sesame oil

1⁄2 teaspoon salt

8 ounces boneless skinless chicken thighs cut into 1/2 inch strips

6 ounces raw prawns, peeled

2 tablespoons vegetable oil

1 garlic clove grated

1 small knob of fresh ginger grated

1 tablespoon dried shrimp paste

½ teaspoon fresh ground black pepper

2 tablespoons Sriracha Chili Sauce

1 tablespoon Ketjap Manis

3 Spring onions finely sliced

Eggs for frying

Crispy fried shallots and coriander for garnish

Method:

Cook the rice using absorption method or boil

Spread the rice to cool or better still cook it the night before.

Have everything ready and chopped as it doesn’t take long to finish off the dish

Heat a wok or large frying pan over heat until hot.

Add oil, and wait until it is very hot and slightly smoking.

Add the leek, ginger, shrimp paste, garlic, and pepper, and stir-fry for 2 minutes, squashing the shrimp paste as you go.

Then add chicken and stir-fry for a further 5 minutes or until chicken is cooked

Add in the prawns and continue to fry

Add in the Sriracha Chilli Sauce

Add the rice and continue to stir-fry for a few minutes until the rice is coated and any lumps are broken up

Add the Ketjap Manis and continue to stir-fry for 2 minutes.

Add in finely sliced spring onions at the last minute

In the meantime fry one egg per serving in a separate frying pan

Turn onto large serving platter and top with fried eggs

Garnish with the crispy fried shallots and fresh coriander

Serve piping hot with some Indonesian Krupuk (shrimp crackers) on the side

 

Bon Appetit!   🙂

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert.

The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking.  This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.

It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests…  If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake…  Waste nothing!

Chicken Leek & Camembert Pie 1

The finished product…

Ingredients:

Olive oil

1 kg chicken thighs trimmed of fat and cut into 2 cm pieces

120 grams butter

2 leeks thinly sliced

3 cloves of garlic grated

2 tablespoons chopped fresh thyme

4 tablespoons plain flour

1 cup of white wine

1 ½ cups milk

2 cups of frozen peas

2 tablespoons sour cream

Salt & pepper to taste

Frozen puff pastry sheets defrosted

150 grams Camembert cheese

Sesame seeds

Method:

Heat a small amount of oil in a large pan and add the diced chicken thighs

Cook until the chicken is sealed all over and remove from pan

Place butter in pan and throw in leeks, garlic and thyme

Cook gently for about 5 minutes or until leak is softened

Add in the flour and cook for about 1 minute

Take the pan off the heat and add the white wine and combine thoroughly.

Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth

Add the chicken and juices back in along with the peas.

Season with salt & pepper to taste

If mixture is too thick add in some more milk

Simmer for around 15-20 minutes until chicken is cooked

Stir through the sour cream and set mixture aside to cool

In the meantime preheat oven to 200c fan-forced

Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)

Fill the pie with the cooled chicken mixture.

Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry

Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top

Baste with a beaten egg and sprinkle generously with sesame seed

Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through

Cool the pie slightly before serving

Serve with mashed potatoes or a green salad

 

Bon Appetit!  🙂

 

Linguine with Smoked Chicken, Zucchini, Mushrooms & Pesto

Already cooked in a little vacuum sealed packet smoked chicken is a terrific food to keep in the fridge – we put it on pizza, toss it through pasta and add it to creamy risotto.

This recipe is a lovely combination of flavours and only takes minutes to make.  Vegetarians can omit the chicken and add more mushrooms & zucchini.

The amounts below will feed 4 people…   Enjoy!

Linguine with Smoked Chicke Zucchini and Mushroom

Ingredients:

400g dried linguine pasta

Olive oil

1 smoked chicken breast fillet, thinly sliced

2 zucchini, trimmed, thinly sliced diagonally

2 garlic cloves, crushed

½ cup mushrooms finely sliced

3 generous tablespoons bought basil pesto

½ cup fresh basil leaves, coarsely torn

Good handful of coarsely grated parmesan

Method:

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.

Drain and return to the pan.

Meanwhile, heat a large non-stick frying pan over medium-high heat.

Gently heat the olive oil and add the zucchini and garlic, and cook, stirring occasionally, until the zucchini is tender.

Add the mushrooms and cook for a further few minutes

Add the chicken and cook for a couple of minutes to heat through.

Add the pesto and basil leaves to the chicken, zucchini and mushroom mixture and combine gently

Add the drained pasta and toss to combine all ingredients

Serve piping hot and top with the parmesan to serve

 

Bon Appetit!  🙂

Tortellini Bake

This is another Jamie Oliver recipe – I love his style as it quite general and if you add a bit more of this and little less of that, it stills tastes great!

This dish takes very little effort and is a beauty – baked filled pasta – what could be better?  Shoving it all in one baking dish and forgetting it until the oven bell rings is the way I love to cook.  I was very surprised by how well the pasta cooks but as it is fresh it only takes about 5 minutes if boiled so baking it in a creamy sauce was a definite winner…

I used panko crumbs for the topping and it was very successful.

 

Baked Tortellini

Ingredients:

1 kg pumpkin, peeled, cut into 2cm pieces

Olive oil cooking spray

1/2 small barbecued chicken

300 ml cream

375 g packet spinach and ricotta tortellini

100 g baby spinach leaves

1 cup pizza cheese

1/2 cup panko crumbs

Method:

Preheat oven to 220°C/200°C fan forced.

Line a large baking tray with baking paper.

Spread pumpkin on prepared tray and spray with oil and season with salt & pepper.

Cook pumpkin on top shelf of oven for 12-15 minutes or until tender.

Discard skin and bones from chicken the shred the meat.

Combine chicken, pumpkin, cream, tortellini, spinach and half of the cheese in a large bowl.

Transfer mixture to casserole dish

Combine breadcrumbs, butter and remaining cheese in a medium bowl.

Sprinkle crumb mixture over tortellini mixture.

Bake for 12-15 minutes or until top is golden and tortellini is cooked

 

Bon Appetit!  🙂

Easy Indian Style Roast Chicken

Cauliflowers are plentiful and cheap this time of the year and when combined with that wonderful legume the chickpea and some sweet red onions, creates a delicious healthy base for a chicken dish that can be put together in minutes and thrown in the oven.  I marinated the chicken thighs overnight but 4 hours is enough if you are pushed for time.  You can also use Chicken Marylands but we prefer thighs (we’re a bit lazy about bones)…Indian Baked ChickenServe with a dollop of Greek Yoghurt on top and some fresh coriander and mint leaves – yum!Indian Style Roasted Chicken

Ingredients:

1/2 cup tandoori paste

1/2 cup Greek yoghurt

6 chicken thighs (no skin)

1 head cauliflower, cut into florets

2 red onions cut into wedges

400g can chickpeas, drained, rinsed

Olive oil

½ cup slivered or flaked almonds

Coriander leaves

torn mint leaves

Method:

Combine paste and yoghurt in a ceramic bowl.

Add chicken and toss to coat.

Chill, covered, for 4 hours or overnight if you have time.

Preheat oven to 220C or 200C fan-force

Place cauliflower, onion and chickpeas on a large baking tray.

Drizzle with oil and season.

Toss to coat and arrange in a single layer.

Top with chicken

Roast for 20 minutes.

Sprinkle with almonds.

Roast for another 20 minutes or until chicken is cooked through

Serve sprinkled with herbs and a dollop of Greek yoghurt

 

Bon Appetit!  🙂

Moroccan Style Chicken with Olives & Preserved Lemon

We love the salty tangy taste of olives and preserved lemons together in a dish and nothing is easier than this North African inspired chicken recipe.  So quick and easy to prepare and when served with Giant Cous Cous is a wonderfully satisfying meal.

Giant Cous Cous is sometimes called Pearl or Israeli Cous Cous and is readily available in supermarkets these days.  It is basically pasta as it is made from semolina or wheat and puffs up into little al dente balls.  A wonderful accompaniment for any saucy dish…

Preserved lemon is also available from good deli’s and adds a zingy lemony tang to all sorts of dishes from dips to salads to casseroles…

The amounts given here will serve 8 people and it freezes very well.

Moroccan Chicken

Ingredients:

2 tablespoons olive oil

2 kgs chicken thighs

3 red onions sliced

3 cloves garlic grated

1 long red chilli sliced

3 teaspoons ground ginger

3 teaspoons ground cinnamon

½ teaspoon turmeric

3 cups chicken stock

2 tablespoons of cornflour

1 cup pitted Kalamata olives

1 small bunch of parsley roughly chopped

1 small bunch coriander roughly chopped

3 tablespoons chopped preserved lemons

Salt & pepper to taste

Giant Cous Cous

1 cup of Israeli (or pearl) cous cous

1 teaspoon of garlic butter (or plain)

1 cup of chicken stock

Salt & pepper to taste

Method:

Cut each thigh fillet in half (or into three pieces if very large)

Heat the oil and sear quickly in batches until coloured then put aside

Turn down the heat and gently fry the onions, garlic & red chilli until softened

Add in the spices and cook until fragrant

Add the chicken and any juices back in to the mixture

Pour in the stock and season with salt & pepper to taste

Simmer for around an hour or until chicken is cooked and the sauce has reduced slightly

Take out a cup or two of sauce and allow to cool

Mix the cornflour and sauce until smooth and add back into the pot stirring until thickened

Toss in the olives, lemon and herbs

Serve with cous cous

Giant Cous Cous

Gently fry the cous cous in the garlic butter for a few minutes until thoroughly coated

Pour in the chicken stock and bring to the boil

Cover and gently simmer for around 5-10 minutes until al dente (check every few minutes

Season with salt & pepper to taste

 

Bon Appetit!    🙂

Mini Chicken Kiev Balls

Who doesn’t love Chicken Kiev – garlic butter oozing out from deep-fried chicken pieces – it ticks all the boxes for me and now you can make them in minutes with the minimum of fuss…

I use fresh chicken thighs and roughly blitz them myself as I find bought chicken mince is a bit too mushy.   The texture is much more substantial if you do it yourself. You can buy thigh mince or ask your butcher to mince them for you…

I also cheat with the garlic butter – you can make your own of course, but it becomes messy trying to get it into the chicken meatball so I cheat and use Lurpak Danish Garlic butter which comes in a little stick.  Any left butter can be frozen and kept for the next batch.

Chicken Kiev 2

When these balls of deliciousness come out of the hot oil, beware the butter is very hot!  When it cools down it permeates though the chicken mince and the taste is sensational…  I get about a dozen balls from four large chicken thighs and they reheat well…

Chicken Kiev

Ingredients:

4 large chicken thighs

Garlic butter

Salt & pepper to season

2 beaten eggs

2 cups flour

2 cups panko crumbs

1 teaspoon garlic salt (optional)

Canola oil for frying

Method:

Trim chicken thighs of all visible fat

In a food processor (or Ninja) blitz the chicken with salt & pepper until broken up but not a paste

Cut the garlic butter into small cubes

Using wet hands, shape the chicken mince into balls

Push a cube of butter into the middle of each ball and seal it thoroughly

Roll in flour then dip in egg mixture

Roll in panko crumbs seasoned with garlic salt

Deep fry in hot oil for around 6-8 minutes – not too high – until the balls are golden brown and the chicken is cooked through

Drain on paper towels

Be careful when cutting them – the butter is HOT

 

Bon Appetit!   🙂

Tangle Pie

I recently came across a marvellous recipe from my adored “Hairy Bikers”.  It’s a delicious and easy dish and takes only minutes to put together and turns left over roast chicken and sliced ham into a meal that is not only healthy but looks fantastic… I always laugh when I read Simon and Dave’s recipes as they are slimming us down by stealth…  Their recipes are low-fat but so yummy you wouldn’t cook them any other way…

Now don’t be afraid of filo pastry – just remember to keep it covered with a damp tea towel and it won’t dry out and crack.   It’s also loads of fun to decorate the pie at the end – when it comes out of the oven looking so divine – you will feel very chuffed indeed…

Here it is before it went into the oven

Tangle Pie 1

…and here it is when it came out of the oven!  Very impressive…

Tangle Pie

Ingredients:

2 tsp sunflower oil

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

1 medium leek, trimmed and cut into thin slices

100ml white wine

150ml water

1 chicken stock cube

1kg whole cooked chicken

100g sliced smoked ham

2 tablespoons plain flour

300g half-fat crème fraiche (substitute with low-fat sour cream)

Freshly ground black pepper

3 sheets filo pastry, each about 38 x 30cm

1½–2½ tsp sunflower oil

Method:

Heat the oil in a large non-stick frying pan over a low heat and add the onion and crushed garlic.

Fry gently for 5 minutes until the onion is softened, but not coloured, stirring occasionally. Add the leek and cook for 1 minute more, stirring constantly.

Pour over the white wine and 100ml of the water. Dissolve the stock cube in the pan by squishing it with a wooden spoon. Keep simmering on a high heat and stir constantly until the liquid has reduced by about half, then remove the pan from the heat.

Strip off the skin from the chicken and tear the meat off the bones and into bite-sized pieces. Place them in a large bowl.

Cut the ham into strips about 1.5cm wide and add them to the bowl. Sprinkle the flour on top and toss lightly together.

Add the onion and stock mixture, the rest of the water and the crème fraiche. Season with lots of freshly ground black pepper and stir all the ingredients together until just combined.

Spoon into a 1.5-litre pie dish.

Preheat the oven to 200°C/Fan 180°C

Pile the filo sheets on the work surface, one on top of the other, and divide into 9 rectangles, cutting through all the layers. Put the oil into a small bowl.

One at a time, brush each pastry rectangle lightly with a little oil and very loosely scrunch it up. You’ll need to just dip the tip of the pastry brush in the oil to make sure the oil lasts for all the pastry.

Place the scrunched-up filo on top of the filling, putting the pieces close together until the surface of the pie is completely covered.

Bake the pie for 30–35 minutes or until the pastry is crisp and golden brown and the filling is bubbling. Serve with some green vegetables – no need to add extra potatoes or rice.

 

Bon Appetit!   🙂

 

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