Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “chicken thighs”

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!   🙂

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!    🙂

Hot Sticky Thighs

This sounds like food porn but these hot, sticky, extremely delicious thighs are to die for.  Sort of like Buffalo Wings but sweet, they can be whipped up in minutes for a decadent treat.  I tend to use chicken thighs always as I find breast can dry out very quickly.

I also use American style BBQ sauce with a big squeeze of Sriracha chilli paste – you can try any combination – they are all superb…

Three large chicken thigh will give you 12 pieces…  Needless to say I made heaps – they freeze well …  Enjoy!

IMG_8611-2

Ingredients:

3 large chicken thighs (or breasts if preferred)

I egg and a tablespoon of water

1 tablespoon of water

3 tablespoons plain flour

1 cup of panko crumbs

Olive oil spray

1 ½ cups of brown sugar

½ a cup of Louisiana Hot Sauce (or your favourite brand)

½ teaspoon of garlic powder

2 tablespoons of water

Ranch Dressing to serve

Method:

Cut each thigh into 3 even size pieces and trim off any visible fat

Dust with flour

Mix beaten egg and water together

Dip the thighs in the beaten egg until coated thoroughly

Coat with Panko crumbs pressing them on firmly

Place on baking paper on a flat roasting tray and spray liberally with olive oil spray

Bake in 200c preheated oven for 15 20 minutes until chicken is browned and cooked through – you can turn them over and cook for a further 10 minutes if unsure

In the meantime, in a pot mix together the brown sugar, hot sauce, garlic powder and water

Stir over medium heat until it melts and thickens and comes to the boil

When the chicken pieces are ready, toss them in the sauce coating each pice thoroughly.

Serve with Ranch Dressing

 

Bon Appetit!  🙂

 

Old Fashioned Apricot Chicken

The internet has recently exploded with what I call retro food recipes…  All those daggy recipes your mum used to make in the 60’s and 70’s have had a renaissance and one of the tastiest was Apricot Chicken.  This combination of packet French onion soup and apricot nectar was on everyone’s table at one time or another in our youth.  Sadly neglected, it has made a come back!

This is my version and it is quick, easy and utterly delicious.  I make a large amount as it freezes well.  The recipe below will feed eight people.

Apricot Chicken

 

Ingredients:

12 chicken thighs (about 2 kg)

1 cup cornflour to coat the chicken pieces

Couple of tablespoons olive oil

6 spring onions chopped

1 large can apricot halves

1 large tin (800 ml) apricot nectar

2 packets of reduced-salt French Onion Soup

3 tablespoons honey

1 cup of water

Salt & pepper

Method:

Put cornflour in a large plastic bag and season with salt & pepper

Trim the thighs and cut each one in half

Put the chicken thighs in the plastic bag, seal tightly and shake to evenly coat the pieces – you may have to do this in batches…

Heat the olive oil in a large frypan and quickly sear the chicken pieces in batches until coloured

Remove and drain on paper towels

In the same pan, add the apricot nectar, French onion soup and honey and bring to a simmer stirring constantly.

When thickened add the water

Drain the apricot halves

In a large casserole dish or Dutch oven, place a layer of the chicken thighs interspersed with the apricot halves

Sprinkle some spring onions over the top

Repeat this in layers until all the chicken, apricots and spring onions are used up

Pour over the hot sauce and cover tightly with a lid

Bake in a 180c oven for 45 minutes to an hour or until the chicken is tender

Give a stir a couple of times during the cooking and add more water if sauce is too thick

Serve with steamed rice or mashed potatoes and a green vegetable

 

Bon Appetit!  🙂

Marvellous Mulligatawny Soup

I make this divinely decadent soup every winter and it is wonderful.  Mulligatawny – meaning “pepper water” in Tamil – is a rich and creamy curried chicken soup with rice in Anglo-Indian cuisine.  It is thick and filling soup and we eat it as a meal on it’s own with some roti bread…

You can make this as hot as you like by choosing a hot or mild curry paste as the base.  We use Madras paste which is very hot but the addition of the sour cream (or yoghurt) lessens the heat and leaves a beautifully full flavoured soup.

I use red apples in this recipe but I have used green apples which are a bit more tart.  I also use good old-fashioned Rosella Fruit Chutney but any tangy chutney could be used.  It’s just a matter of what flavours you like.  This recipe makes about eight good size serves.

Mullagatawny Soup

Ingredients:

50 g butter

1 kg ( about 6 large thighs) chicken thighs trimmed of fat and skin

2 large onions finely chopped

2  apples peeled, cored and finely chopped

2 tablespoons curry paste

4 tablespoons plain flour

2 litres of chicken stock

½ cup basmati rice

4 tablespoons chutney

Juice of 1 lemon

1 200 g tub of light sour cream or plain yoghurt

Salt & pepper to taste

 

Method:

Heat the butter in a large heavy based pot and brown the chicken for about 5 minutes until golden

Remove the chicken pieces and add the onion, apple and curry paste to the pot

Cook for about 5 minutes or until the onion has softened

Stir in the flour and cook for a couple of minutes

Remove from the heat and add half the stock stirring well until fairly smooth

Put back on heat and add the rest of stock

Stir until the mixture boils and thickens

Return the chicken to the soup and ring it to the boil while stirring then reduce the heat, cover and simmer for about 1 hour

Add the rice for the last 15 minutes or so of cooking

Remove the chicken and dice or shred the meat finely and return to the pot

Add the chutney, lemon juice, cream and seasoning to taste

If the mixture is too thick add some more water if desired.

Garnish with some parsley or finely sliced baby spinach leaves

 

Bon Appetit!  🙂

Crispy Southern Fried Chicken…

I know I’m not going to get a tick from the Heart Foundation for this recipe but it’s so damn tasty you just have to try it!  We don’t fry food very often but sometimes to get the flavour and texture you have no other choice…

This recipe was given to my husband by his favourite colleague (yes that’s you Belinda!) and the result is so like the real Southern Fried Chicken we have all enjoyed at KFC at some time or another – come on admit it – it’s quite a surprise…    Spicy, garlicky, with a kick of chilli – this is seriously yummy stuff and even better than the store bought version…

Belinda also advises this coating can also be used for fish which is definitely going to be on the menu sometime soon.  I use cornflour as it is lighter than normal flour but plain flour can be used and rice flour is also recommended…

Crispy Chicken

Ingredients:

6 skinless thigh fillets

1 cup of cornflour

2 teaspoons paprika

2 teaspoons garlic salt

2 teaspoons onion salt

2 teaspoons chilli powder (to taste)

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried sage

1 teaspoon pepper

2 beaten eggs

Canola oil for frying

 

Method:

Combine the flour with all of the herbs and spices

Beat the eggs in a bowl

Dip each chicken thigh in the egg mixture

Thoroughly coat with the flour and spice mix

Fry in enough oil to cover the pieces for about 8 minutes (or shallow fry if preferred)

Drain thoroughly on paper towels to remove any excess oil

 

Bon Appetit!  🙂

Luscious Lemon Chicken

Who remembers the delicious tang of old fashioned Lemon Chicken we used to always get at the local Chinese Restaurant?  If you do then this dish is for you.  This recipe was given to my husband by a colleague who downloaded it from the Best Recipes website and I have tweaked it slightly to suit our tastes.  It’s very quick and easy – the longest part was squeezing the lemons…

We always prefer chicken thighs to breast as it is much more delicious and juicy and is almost impossible to overcook.  I also doubled the quantity of lemon juice as my husband wanted a big bang of lemon not just a hint!  The recipe amount is as shown below – I used the juice of 4 lemons so it was quite strong…

We very rarely fry food but the trick with Lemon Chicken is to achieve the crispiest chicken possible and the only way to do this is to deep fry.  I always use fresh Canola oil and drain the peices thoroughly on paper towel and the result is worth the pangs of guilt which only last until you put the first morsel in your mouth!

You can also substitute oranges for lemons if you want to try Orange Chicken – hmmm that’s next on my list… Enjoy…

Lemon Chicken

 

Ingredients:

Marinade:

1 teaspoon grated root ginger

3 teaspoons white wine

1 teaspoon salt

½ teaspoon ground pepper

Lemon Sauce:

90 ml lemon juice (about 2 large lemons)

200 ml chicken stock

2 teaspoons white wine vinegar

90 grams caster sugar

5 teaspoons cornflour

1 lemon thinly sliced

Chicken:

6 chicken thighs

2 eggs, lightly beaten

Cornflour to coat – about a cup

2 cups canola oil

Method:

Combine all the marinade ingredients in a bowl and add the chicken

Make sure all of the chicken thighs are coated then cover and marinate for a couple of hours

Make the sauce by combing all the sauce ingredients, except the sliced lemon, in a pot and bring to boil

Turn down to a simmer and keep stirring until the sauce thickens and becomes clear. Remove from heat and set aside

In the meantime, dip the chicken pieces in beaten egg and coat thoroughly and evenly in cornflour

Fry in medium-hot oil until golden brown and crispy, about 6-8 minutes

Remove and drain on kitchen paper towels then slice each thigh into 4 pieces

Add the thinly sliced lemon to the sauce and reheat, stirring occasionally

Serve the chicken on a bed of steamed rice topped with the lemon slices and the piping hot sauce

 

Bon Appetit!  🙂

Fragrant Thai Red Chicken Curry

This recipe for Thai Red Curry is very easy and it freezes well so I always make a large pot.  The brand of paste is called Five Tastes which isn’t too hot.  I find I can always crank up the heat but some pastes are just a little too strong which spoils the lovely fragrant taste.

Five Tastes Red Curry PasteYou can add just about any vegetable you like to this dish including spinach, potatoes or sweet potato.  Adding chopped pineapple also gives it a lovely extra sweetness.

Red Curry 1

Ingredients:

1.5 kg chicken thighs

Olive oil

1 jar Red Curry Paste (I use Five Tastes brand – it’s not too hot)

1 large tin of coconut cream

2 tablespoons fish sauce

1 tablespoon of sugar

1 red capsicum, chopped

2 zucchini, chopped

Large handful of fresh green beans, chopped into pieces

A handful of Thai basil, finely chopped, plus some for decoration

Method:

Heat some olive oil in a heavy based pan

Chop each chicken thigh into approx. 4 pieces depending on how large they are

Sear the chicken until evenly coloured

Throw in the vegetables and cook for a couple of minutes

Add the curry paste and coconut cream and stir to combine

Add in the fish sauce and sugar

Simmer gently until the chicken and the vegetables are cooked and the sauce has cooked down – about an hour

Check seasoning and add extra fish sauce or sugar if necessary to taste

Serve on a bed of steamed rice topped with a sprinkling of chopped Thai basil

*** I used up the leftover curry and turned them into pies – nothing nicer than a lovely puff pastry pie sliced open to reveal the lovely curried chicken hiding inside…  It’s a meal on it’s own… Yum!

Red Curry Pie

Bon Appetit 🙂

Southern Style Chicken, Black Bean and Rice Bake

I bought a can of black beans for the first time a few weeks ago and vowed to try and create a Southern USA style dish using beans, chicken and rice…   Chipotle Salsa, black beans, rice, chillies, chicken, tomatoes  – these ingredients just merge together into one big pot of deliciousness and it’s so easy to put together and is true comfort food.

You can be very relaxed about the ingredients – some recipes include corn and cheese, some put sour cream on the top to serve – the possibilites are endless.

Oh – and it’s even better the next day!

Chicken beans rice

Ingredients:

1 kg Chicken thighs

1 clove garlic, grated

1 long red chilli, finely chopped – leave in the seeds if you want more heat

6 spring onions, chopped

Olive oil

1 410g can chopped tomatoes

1 439g can of black beans, drained – I use Latin Deli brand

1 jar of salsa – I use Mission brand Black Bean & Chipotle

1 cup chicken stock

1 cup of uncooked white rice

2 tablespoons Balsamic Vinegar

½ cup fresh coriander, chopped – and extra for garnish

Salt & pepper to taste

A little sugar to taste

Method:

Cut each chicken thighs into 4 pieces

Pour a good lug of olive oil into a heavy cast iron casserole dish on the stovetop

When hot throw in the chicken in batches to sear the meat

Remove the chicken when a bit browned and set aside

Add some more olive oil and fry the spring onions, garlic and chillies for a few minutes

Throw in the tinned tomatoes, the drained black beans and the salsa

Mix together and add in the chicken pieces and the chicken stock

Sprinkle over the rice

Add in the balsamic vinegar and chopped coriander

Season to taste with a little salt and pepper

Bring back to the boil

Cover with a tight fitting lid and bake in the oven for around 40-50 minutes on 160c – stirring about hald way through the cooking time to make sure the rice isn’t sticking to the bottom

The rice will absorb a lot of the moisture and it will resemble a risotto

Season again to taste – a little sugar takes away the acidity in any dish containing tomatoes

Serve topped with a sprinkling of fresh coriander

Bon Appetit!  🙂

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