Tag Archives: chicken

Chicken with Spinach, Pine Nuts and Raisins

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We have six perpetual spinach plants in the garden. It’s a great leafy vegetable to grow because you just break off the leaves as you need them and it keeps on growing.

Ours are in a raised bed which we can cover at night in the cooler months, like a greenhouse, so the plants don’t get damaged by frost.

This is a healthy, quick and easy dinner for two, but easily doubled for four. If liked serve with rice, potatoes or Israeli pearl couscous

1 large or two small chicken breasts
Salt and freshly ground black pepper to taste
Herbs or spices of choice (paprika, thyme etc)
2 Tbs olive oil
1 bunch spinach, washed, stalks removed
1 clove garlic, crushed
2 Tbs pine nuts
2 Tbs sultanas or raisins
Balsamic glaze

Cut chicken into six or eight lengthwise fat fingers. Season with salt and pepper and a good pinch of any spices or herbs you fancy. Last time I added a good pinch of curry powder. Place sultanas in a small bowl, cover with hot water, leave 3 minutes, then drain.

Pour boiling water over the spinach and leave for 2 minutes. Drain, squeeze out all the water and if spinach has large leaves, chop roughly. If using baby spinach, no need. Leave in a sieve to continue draining while you cook the chicken.

Heat 1 Tbs oil in a frying pan and cook chicken on both sides for 8-10 minutes, turning a couple of times, until cooked through. When chicken is cooked, remove from the pan. To the pan add the second Tbs of oil – you might not need it – spinach, garlic, pine nuts and sultanas or raisins. Stir fry for 2 to 3 minutes then season to taste.

Divide spinach among two serving plates. Top with chicken, then garnish with olive oil and balsamic glaze.

Serves 2

Chicken with Israeli Couscous and Citrus Marmalade

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I know chicken with marmalade sounds a bit weird, but think duck with orange.

Choose a tart chunky marmalade such as Seville Orange, Grapefruit or similar. I used a home-made Cumquat and Ginger marmalade. If you’ve never cooked Israeli Couscous, also known as Pearl Couscous, it’s just bigger than normal couscous. It makes a nice change from rice.

1 very large or 2 smaller chicken breasts
Salt and freshly ground black pepper
1 Tbs olive oil
1 cup Israeli (Pearl) couscous
2 Tbs chopped parsley
A knob of butter or 1 Tbs olive oil
2-3 Tbs chunky citrus marmalade

Pat chicken dry and season to taste. Flatten out a bit if it’s very thick in some parts. Heat oil in a frying pan and cook chicken for 10-15 minutes, turning halfway, or until cooked through. Remove from the pan and slice downwards. Meanwhile while chicken is cooking, cook the couscous in boiling salted water for 7-8 minutes or until al dente. Drain well then add the parsley, butter or oil and season to taste.

Divide couscous between two serving plates. Top with the chicken slices and the marmalade.

Serves 2

 

Sticky Spicy Chicken

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This is a quick and easy mid-week recipe for two which is easily doubled for four. Serve it on a bed of steamed rice or home-grown rocket. Or why not both.

The rocket we grow in the garden has large leaves and, compared with the rocket you buy, which tends to be thin with tough stalks, it’s very tender, as you can see in the photo.

I make my own salad dressings, with one exception. If you can find Kewpie Japanese Roasted Sesame Dressing in your supermarket, I highly recommend you try it. It comes in a 210 ml bottle, although in Costco I’ve seen it in a one litre bottle.

2 chicken breasts (or 3-4 boneless, skinless thighs)
1 Tbs olive oil
1 Tbs Harissa (or another chilli paste or sauce, such as sriracha)
1 Tbs runny honey
1 tsp cinnamon
1 clove garlic, crushed
Salt and pepper to taste
To serve:
4-5 handfuls rocket
Salad dressing of your choice (see above)
1 Tbs sesame seeds
1 Tbs pistachio nuts or pine nuts

Cut chicken breasts into four or five lengthwise fillets. If using thighs, trim and cut into chunks.

Heat oil in a large frying pan and cook the chicken for a couple of minutes on each side, until golden but not quite cooked through. Mix the Harissa, honey, cinnamon and garlic and add to the pan. Continue to cook the chicken for a few minutes, turning regularly until the sauce has virtually disappeared and the chicken is nicely glazed.

Toast sesame seeds and nuts in a dry frying pan until lightly coloured.

Dress the rocket and arrange on two serving plates. Top with the chicken and any remaining sauce and garnish with the seeds and nuts.

Serves 2

Chicken and Zucchini Burgers

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I made these tasty little burgers – rissoles, patties, frikadelle or whatever you like to call them – in the Air Fryer. If you don’t have one, cook them in a frying pan in a tiny bit of oil.

This is a good way to get kids to eat more vegetables as they probably won’t notice the grated zucchini in the mix.

To add a bit more zing add some chopped ham, salami or bacon. The sauce is optional.

500g chicken mince
1 large or 2 small zucchini (courgettes)
2 spring onions, finely chopped
1-2 Tbs finely chopped fresh tarragon (optional) or parsley
1 egg
¼ cup grated Parmesan cheese
1 clove garlic, crushed
1 cup breadcrumbs (I used Panko)
Salt and freshly ground black pepper, to taste
Sauce:
1 tsp Dijon mustard
1 Tbs mayonnaise
1 Tbs lemon juice
1 tsp honey

Grate the zucchini coarsely then mix with the rest of the ingredients. Form into patties – I made 10 but you could make less by making them larger.

Spray with cooking oil on both sides, then cook in an Air Fryer at 180°C for 20-25 minutes, turning once. Or fry in a little oil in a frying pan on both sides. Garnish with chives.

Sauce: mix ingredients together and serve with the burgers.

Serve with a salad or coleslaw. I made a coleslaw with shredded cabbage, grated carrot, pine nuts, sultanas and a little shredded red onion, with a dressing of mayonnaise, sour cream and lemon juice.

Serves 4

 

Chicken with New Potatoes, Bacon and Herbs

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This recipe is quick to prepare and good when you only have one chicken breast to feed two people.

2 Tbs olive oil
1 large chicken breast or equivalent in tenderloin pieces
200-300g new potatoes
100g chunky bacon, speck or lardons, cut into small thick pieces
1 red onion, halved, then cut into wedges
3 Tbs fresh oregano or marjoram, roughly chopped
A few fresh herbs to garnish

Cut chicken into chunks about 2.5cm (one inch) square. Scrub potatoes, cut into quarters, then cook in boiling salted water. When cooked drain well.

Heat oil in a large non-stick frying pan and cook bacon and onion, stirring, for 2-3 minutes. Add chicken and potatoes and continue to cook for 5-7 minutes over moderate heat, turning the chicken pieces and the potatoes so they brown evenly. Lastly add the herbs and season to taste. Save a few fresh herbs to garnish.

Serves 2

Chicken Fajitas

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I’ve been writing this blog since 2011 and this is the first Mexican dish. Fajitas make a quick and easy mid-week dinner which even some fussy kids might enjoy.

It’s a good option for those trying to cut down on carbs, so I had mine without the tortilla, Serving with tortillas makes it go further, so double the recipe will serve a family of six.

2 boneless, skinless chicken breasts
1 onion, sliced or cut in wedges
1 red or yellow capsicum, or half of each, sliced
2 Tbs olive oil
½ lime, juiced
Seasoning:
1 tsp each chilli powder, ground cumin and garlic powder
½ tsp each paprika, oregano and salt
Freshly ground black pepper, to taste
To serve:
Tortillas, warmed
Sour cream
1 avocado, sliced
Coriander

Mix seasoning in a bowl. Trim chicken breasts and cut each into 3 or 4 thick lengthwise strips. Add to the bowl of seasoning and mix to coat well.

In a large frying pan, heat half the oil, add chicken and cook for 3-4 minutes on each side. Remove from pan and add the other tablespoonful of oil with the onion and pepper strips. Stir fry for 3-4 minutes until cooked and starting to brown. Slice chicken and return to the pan. Stir fry for a couple of minutes, then drizzle with the lime juice. Serve with tortillas, sour cream, avocado and coriander.

Serves 2-3

Chicken Chow Mein

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Back in the 1980s I bought a copy of the Women’s Weekly’s Chinese Cooking Class Cookbook and worked my way through it. I was a young mother of three kids at the time and my only experience with Chinese food prior to that was buying takeaway.

I still have that book, dog eared and spattered from many years of use, with comments and amendments jotted here and there. The recipe for Chicken Chow Mein is served on a bed of crispy fried noodles and includes pork. I’ve adapted it to use the precooked Asian noodles sold in most supermarkets these days – preferably Chow Mein, but Hokkien or Singapore noodles will do – as they are healthier than anything deep fried. I also leave out the pork and just use chicken and prawns.

450g lean chicken meat, cut into thin strips
2 tsp soy sauce
2 tsp Chinese cooking wine or dry sherry
1 tsp cornflour
450g ready to serve egg noodles (Chow Mein, Hokkien or Singapore)
4 Tbs vegetable oil
1 Tbs ginger, finely chopped
2 cloves garlic, crushed
350g peeled uncooked prawns, deveined
2 medium onions, peeled and roughly chopped
1 red capsicum (pepper), cut into thin slices
1 large carrot, cut into julienne strips
2 sticks celery, thinly sliced diagonally
¼ white cabbage, shredded
8 spring onions, sliced diagonally
Sauce:
1 clove garlic, crushed
½ cup water
2 Tbs soy sauce
2 chicken stock cubes (about 2 tsp stock powder)
1 Tbs Chinese cooking wine or dry sherry
1 Tbs sesame oil
2 tsp sugar

Mix chicken with soy sauce, dry sherry and cornflour. Stand for one hour while you prepare the vegetables. Pour boiling water over the noodles, stand for a few minutes, then drain.

In a wok or very large frying pan heat the oil and cook the ginger and garlic for one minute. Increase the heat and add the chicken and stir-fry for five minutes. Add the prawns, toss for a couple of minutes, then add all the vegetables (save a few spring onions for garnish) and stir-fry for 2-3 minutes. Add the combined sauce ingredients and lastly the drained noodles. Toss for a couple of minutes, then serve garnished with the reserved spring onions. Serve with extra soy sauce or sweet soy sauce (kecap manis) drizzled on top, if liked. And if you’re wondering what you can see sprinkled on the front of the dish, it’s a good pinch of crushed chillies.

Serves 4

Quick Bang Bang Chicken Salad

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The name Bang Bang is derived from the way the chicken is tenderised before cooking this recipe. Not something you have to worry about in this version. No doubt the original recipe also had you chasing the chook around the backyard and catching it, before you got to the bang bang bit.

After catching and tenderising your chicken, a traditional Sichuan recipe for Bang Bang Chicken Salad starts with cooking it whole. This is the quick version where instead you head to the supermarket. Perfect for those days when you have limited time to organise something tasty for dinner.

Buy a cooked chicken at the supermarket – actually I bought a half – then grab some beansprouts, cucumber, baby spinach, coriander and a lime. Hopefully you have all the ingredients for the dressing in your pantry.

½ a roast chicken (more or less)
2-3 cups beansprouts
2 spring onions, finely sliced (optional)
Dressing:
2 Tbs sesame seeds, lightly toasted
2 Tbs Tahini paste
1 Tbs sugar
2 Tbs soy sauce
1 clove garlic, crushed
2 Tbs vinegar (Chinese black if available, if not any will do)
4 Tbs vegetable oil
Pinch chilli flakes
To garnish:
3-4 handfuls baby spinach leaves
A handful of fresh coriander, coarsely chopped
1 small cucumber, thinly sliced
2 Tbs roasted peanuts or cashews, coarsely chopped
Good pinch chilli flakes or some fresh finely diced chilli

Shred the chicken and place in a bowl with the beansprouts and spring onions (if using). Whiz all the ingredients for the dressing in a food processor or blender. Add the dressing to the chicken – you may not need to use it all.

Line a serving dish with spinach leaves. Pile the chicken salad on top, then garnish with the coriander, cucumber, nuts, chilli and a piece of fresh lime. As you can see in the photo, I forgot the lime!

Serves 3 (more as part of a buffet)

 

Confit of Chicken or Duck

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Many readers will have tried confit of duck, a popular dish served in restaurants. This traditional French way of cooking poultry works just as well with chicken. Confit meat almost falls off the bone and is packed with flavour. Great for entertaining as most of the preparation can be done ahead of time. It’s also good for anyone who has trouble chewing because the meat is so tender.

Traditionally confit is made using duck or goose fat, but olive oil works well and can be kept and reused several times. When the oil has cooled pour it through a sieve, discard the bits (or in our house, mix into the dog’s dinner) then pour it into a large jar with a lid and refrigerate. It will separate into three layers – jelly at the bottom, then fat, then olive oil. Next time you make confit, use the top two layers – the oil and the fat – adding more olive oil as required. You can also use this oil and fat to make the most delicious roast potatoes. Use the jelly to enrich gravies and stocks.

8 chicken or duck pieces (about 1 kg) (I used 4 chicken Marylands)
2 tsp salt
2 garlic cloves, crushed
2 tsp dried thyme
Olive oil

Trim chicken or duck of excess fat. Chicken Marylands cut in two or left whole (as in the photo) are ideal. Place in a dish. Add the salt, garlic and herbs and rub in well using your hands. Cover and refrigerate for several hours or over night for flavours to penetrate.

Rinse the chicken/duck pieces and pat dry with paper towels. Place in a baking dish just big enough to fit them in a single layer and pour over enough olive oil to just cover. Bake covered for three hours at 120°C. When cool, carefully remove chicken/duck from the oil – keep the oil – see above. Refrigerate chicken/duck pieces until needed, covered. They will keep in the fridge for several days.

To serve: heat a little olive oil in a frying pan and cook the chicken or duck pieces, skin side down, until crispy. Turn over and cook the other side, or put the pan into a hot oven for a few minutes to heat the meat right through. If you have an air fryer cook the pieces for 8-10 minutes at 200°C which is what I did and gives a fantastic all-over crispy finish. If liked, serve with a sweet and sour sauce such as plum sauce.

Note: If you prefer Asian flavours, use soy sauce, garlic and ground star anise or Chinese five spice for the marinade, instead of salt, garlic and herbs.

Serves 4

Malaysian Spicy Chicken

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I prefer chicken thighs to breasts, both the texture and the flavour. Malaysians always use thighs to make their famous satays with peanut sauce, which we ate often at the street stalls when we were posted to Kuala Lumpur in the 1980s.

This quick and easy Malaysian recipe also uses chicken thighs. Serve it with steamed rice and a crunchy cucumber, onion and coriander salad, perhaps with some halved cocktail tomatoes added. Warm roti bread also goes well.

1 kg boneless, skinless chicken thighs
Marinade:
¼ cup tamarind paste
2 Tbs honey
1 Tbs vegetable oil
1 Tbs grated ginger
1 tsp five spice
1 tsp cinnamon
1 tsp curry powder
½ tsp cardamom
Salt and freshly ground black pepper to taste
Garnish:
Fresh lime wedges
1 red chilli, sliced on the diagonal
Fresh chopped coriander
½ cup crispy fried shallots (available from Asian shops and some supermarkets)

Combine marinade ingredients, add the chicken pieces, trimmed if necessary and halved or left whole. Mix well then cover and refrigerate overnight, or for at least a couple of hours.

Preheat oven to 180°C. Arrange chicken pieces in one layer in a shallow baking tin and cook for 30-40 minutes, turning once, until browned and cooked through.

Transfer chicken to a serving plate, drizzle over any liquid from the pan and garnish with the limes, chilli, coriander and fried shallots. Serve with rice.

Serves 4-6