TIPS
- Use 2 or 3 times more fresh herbs than dried
- Crush dried herbs before using, to bring out their flavor
- Store fresh herbs in water in the refrigerator or freeze them
- Buy dried herbs in small amounts, keep them in airtight containers out of direct sunlight
- Spices keep longer if bought in whole form to be ground as needed. Use a mortar and pestle, peppermill or special grinder.
- Buy pre-ground spices in small amounts and keep in airtight containers, out of direct sunlight.
- To bring out their full flavor and avoid a harsh taste, cook spices before adding any liquid to them
- Here's some recipes that will take you around the world without you having to leave your home, follow these tips then you will see you and your chicken will be happy once again.
Chicken Satay Recipes
Ingredients :
5 chicken fillets- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 1 small onion, grated
- 1 clove garlic, crushed
- 1 tsp oil
Method :
Cut chicken into small strips.
Thread the chicken on to skewers.
Arrange the skewers in a flat dish.
Combine remaining ingredients to make a marinade.
Brush over the chicken.
Leave chicken to marinate for at least 1 hour, turning occasionally.
Grill or barbecue the Chicken Satay, turning frequently and basting occasionally with marinade.
Serves 2 - 4
Chicken with Rosemary and Garlic
Ingredients :
2 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp chopped rosemary
3 garlic cloves, crushed
1 tsp paprika
pared rind of 1 lemon
4 boneless, skinless chicken breasts, cut into long thin strips
handful of flat leaf parsley, chopped
salt and pepper to taste
Method :
Mix together the olive oil, vinegar, rosemary, garlic, paprika and lemon rind in a bowl and season to taste with salt and pepper. Add the chicken and mix well, then leave to marinate for 10 minutes. Alternatively, this could be done the night before.
Heat a large nonstick pan, add the chicken and the marinade, mix well and cook over a moderate heat, stirring constantly, for 15 minutes. To serve, stir in the chopped parsley and serve hot.
Serves 4
Moroccan Chicken
Ingredients :
- few strands saffron
- half of deep pot hot water
- 2 tsp oil
- one bag chicken, quartered
- 2 onions, finely chopped
- 8oz chicken stock
- 1 cinnamon stick
- salt and pepper to taste
- 30 g butter or margarine
- 1cup blanched whole almonds
- 1cup dried apricots
- honey as needed
- nutmeg
- lemon juice
Soak the saffron in the hot water in a small bowl for 20 minutes.
Heat the oil in a large pan or casserole and add the chicken, skin side down, in one layer. Brown over moderate heat on both sides and remove from the pan.
Add the onions, and cook until soft but not browned.
Return the chicken to the pan and add the saffron water, stock or water, cinnamon stick, salt and pepper.
Bring to the boil and simmer for 25 minutes or until the breast pieces are cooked.
Remove those to a plate and cook remaining chicken another 10-15 minutes or until tender.
Meanwhile, melt the butter or margarine in a frying pan and cook the almonds slowly until golden brown.
Drain on a paper towel.
Skim any fat from the surface of the sauce and add the apricots and cook for 10-15 minutes or until just tender.
Remove the cinnamon stick and stir in the honey, nutmeg and lemon juice and return the chicken to the pan to reheat.
Serve chicken in the sauce, garnished with toasted almonds.
Serves 4 - 6
Herb Roasted Chicken
Ingredients
1/4 teaspoon salt
1/4 teaspoon pepper
1 3-pound whole broiler-fryer chicken
2 cups 1/2-inch-long carrot pieces
1 cup pearl onions, peeled
2 teaspoons olive oil
1 10-ounce package frozen peas, thawed
Fresh rosemary (optional)
Method :
For herb rub, combine the herbs, salt, and pepper. Rinse chicken; pat dry with paper towels. Loosen skin on chicken breast. Using your fingers, carefully spread half of the herb rub under the skin. Skewer neck skin to back; tie legs to tail. Twist wings under back.
Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert a meat thermometer into center of an inside thigh muscle. Roast, uncovered, in a 375 degree F oven for 30 minutes.
In a 1-1/2-quart casserole combine carrots and onions. Toss with the remaining herb rub and the olive oil. Cover; place in oven. Roast about 45 minutes more or until chicken is no longer pink, juices run clear (the meat thermometer, if using, should register 180 degrees F), and vegetables are tender, adding peas to the casserole the last 15 minutes of roasting. If desired, garnish with fresh rosemary. Makes 6 servings.
Serves 2 - 4
Ingredients
4 medium skinless, boneless chicken breast halves, each cut into 4 pieces
1/2 tsp. ground ginger
1 Tbsp. olive oil
1/2 cup dried tart red cherries
1 large apple, thinly sliced across fruit and seeded
1/3 cup coarsely chopped walnuts
4 tsp. packed brown sugar
3 Tbsp. cider vinegar
Method :
Lightly sprinkle chicken with salt, pepper, and 1/4 teaspoon of the ginger.
In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce, stir together brown sugar, 1.4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4.
Ingredients
8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional)
In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F). Transfer to cutting board. Slice chicken; add to pasta and vegetables. Heat through. Add peanut sauce. Pass crushed red pepper. Makes 4 servings.
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