Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “chicken”

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it.

A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them all.  They are the most authentic flavours we have yet discovered and I thoroughly recommend you try them.  The paste is in a plastic bag inside the tub and it keeps for months and is readily available from most Asian grocery stores.

I always make a huge amount of these curries as they freeze well and we always have a few boxes of curry on a bed of rice stowed away for work lunches and dinners at any given time…

The other tip we received from our Thai friend was to always use coconut cream not milk.  The cream doesn’t seem to split as easily as the coconut milk and it really does give a deeper, creamier texture to the dish

Thai Green Curry

Served simply with steamed rice and a piece of roti bread to mop up the delicious sauce, this is the easiest curry you will ever make!  Plus it’s a great way to hide vegetables from little and big kids!

Thai Green Curry 1

 

Ingredients:

I tablespoon olive oil

3 tablespoons green curry paste

1 kg chicken thighs

2 tins of coconut cream (I used Siam Kitchen 560ml cans)

3 zucchini evenly chopped

2 green capsicums evenly chopped

Good handful of fresh green beans topped & tailed

8 baby potatoes cut in half

2 tablespoons of fish sauce

1 tablespoon of sugar

Bunch of coriander roughly chopped

Extra coriander for garnish

 

Method:

In a large heavy based pot heat the oil and gently fry the curry paste for a few minutes

Chop the chicken into large even sized pieces – I usually cut each thigh into four

Pour the coconut cream into the pot and stir thoroughly

Tip in the chicken and chopped vegetables (except coriander)

Stir thoroughly and gently bring to the boil

Simmer for about an hour until the vegetables and chicken are cooked through

Don’t boil too hard as the sauce will split

When ready add the fish sauce, sugar and fresh coriander

Serve with steamed rice and garnish with extra coriander

 

Bon Appetit! 🙂

Spicy Durban Curry

There are so many ready-made cooking sauces and marinades around today the choice is dazzling.  I recently stumbled across a brand of South African made curry sauces and thought I would give it a go.

The result was surprisingly good.  The brand is called Walnut Ridge Something South African and the one I chose was Spicy Durban Curry.  The flavours for this one are chillies and ginger.  It is a light curry sauce and not particularly hot.  A South African colleague assures me they are quite authentic and very popular in South Africa as well.

Other flavours are listed below and I will be trying them out very soon!  I sourced these at one of our larger IGA Supermarkets but you can also buy them online.

Cape Malay Curry – coconut and garlic

Peppadew – sweet piquante peppers

Karoo Farmstyle Apricot – onion and mild mustard

 

something-south-african-spicy-durban-curry-4256-p

The basic recipe states just to add your meat and sauce and simmer until tender but I did mine in my cast iron casserole dish on low for around 3 hours with vegetables and it was sensational…

IMG_4045

Ingredients:

1 packet of Something South African Spicy Durban Cooking Sauce

Olive oil

1 kg chicken thighs

6 medium potatoes cut into chunks

2 large carrots cut into chunks

2 large zucchini cut into chunks

1 large onion roughly chopped

Salt & pepper to taste

Method:

Add a good lug of olive oil to a large heated cast iron casserole or Dutch oven on the stove top.

Fry the onions over a high heat until a little transparent.

Chop the chicken thighs into quarters and toss though frying quickly until sealed

Add all the other vegetables and mix thoroughly

Tip in the pouch of cooking sauce and coat everything with the sauce.

Bring to the boil and cover tightly with the close fitting lid

The mixture will seem quite thick but will thin out during cooking

Place in a warm oven – around 120-130c fan-forced and slow cook for around 2-3 hours until the vegetables are tender and the chicken is cooked.

Add salt & pepper to taste

Lovely served with hot roti bread…

 

Bon Appetit!  🙂

 

 

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

Roasted Chicken with Tarragon

This is a favourite of ours – it’s delicious cold as well…

Ingredients:

1 large free range chicken

200grams butter

1 bunch fresh tarragon

6 shallots (or pickling onions)

6 cloves fresh garlic

1 lemon

Salt & pepper to season

Cooking string to tie up the chicken

Method:

Rinse the chicken and pat dry inside and out

Chop the lemon to quarters

Skin the garlic cloves

Peel the shallots

Finely chop about 1/2 of the tarragon and mix it with the butter to form a paste

Carefully insert your hand under the skin of the breast of the chicken and gently push your hand further in – be careful not to break the skin – making a pocket on each side of the bone

Gently push in as much of the tarragon butter mix as you can flattening it out as you go

Any butter that is left can be smeared over the outside of the chicken sides and legs

Stuff the cavity of the chicken with the whole garlic cloves, lemon pieces and shallots

Tie the legs of the chicken together to prevent any of the stuffing from falling out.

Season the chicken all over with plenty of salt & pepper

Pile the remainder of the bunch of tarragon on the bottom of a roasting tin or large casserole dish (I use a Chasseur Pot)

Place the chicken breast side up and roast at 180c (fan force) for about 1 and 1½ hours or until juices run clear when pierced with a skewer

The juices can be added to a your gravy of choice which will be tangy from the lemons

You can serve the onions and garlic as a side dish as well…

Bon Appetit!

Moroccan Chicken

This is a very versatile recipe – you can add more or less of practically everything and include other ingredients such as preserved lemon, olives or cubes of butternut pumpkin.  It taste even better the next day.

Moroccan Chicken goes well with rice or cous cous

500g chicken thigh fillets
1 cinnamon stick
12 pitted dates (I’ve used figs as well)
large can of apricot halves in natural juice
1/2 cup blanched almonds
Handful of mixed herbs such as parsley, mint or coriander
Salt, cracked pepper
1 large onion, roughly chopped
4 small red chillies, finely chopped
2 tbsp olive oil
2 cloves garlic, chopped
2 tspn sweet paprika
4 tspn cumin powder
3 bay leaves
1/2 cup chicken stock

Clean and dry the chicken thighs, then cut into pieces and season with salt and pepper.

In a large frypan or cast-iron saucepan over a medium heat, saute the onion and chillies in oil.

After several minutes, turn up the gas and add the chicken pieces and garlic to sear the chicken. Next add all of the remaining spices, dates, apricots and their juice and bring to the boil.

Add a touch more salt and pepper and pour in the stock.

When the liquid hits the boil again, turn down the heat, cover and simmer uncovered until sauce thickens – about 30 –45 mins

Throw in the chopped herbs and almonds and serve with rice or even better fluffy couscous.

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