Category Archives: Chicken

Hunter’s Chicken for 2

IMG_0135
Ingredients

1 tin chopped tomatoes
1 small onion, sliced
2 garlic cloves, sliced
4 sliced button mushrooms
1 teaspoonful of olive oil
2 tablespoonfuls of chopped fresh rosemary
2 small chicken breasts

Method
Fry the onion, garlic and mushroom in the oil until softened and add the chopped tomato, rosemary and seasoning and simmer for 10 minutes. Heat oven to fan 160C. Put the chicken on a baking tray, top with the sauce and bake for 30 minutes, magic! Serve with any green veg except peas.

Chicken with Vietnamese Coleslaw for 2

IMG_0225Photo of Tandoori Chicken with Vietnamese Coleslaw

Ingredients for 2
7 oz cooked chicken breast
1 hot red chilli, chopped
1 garlic clove, grated
1 small carrot, grated
1/2 red onion, sliced
Cabbage, enough for 2, finely sliced
2 teaspoonfuls rice vinegar
1 1/2 tablespoonfuls lime juice
2 teaspoonfuls sugar
1 tablespoonful chopped mint
1 1/2 tablespoonfuls fish sauce

Method
Combine chilli, garlic, sugar, vinegar, lime juice, fish sauce, onion and black pepper to taste. Leave to soak for half an hour or so. Shred cabbage and grate carrot. Mix and add onion dressing and mint. Mix with cabbage and leave for a hour to soften.
Serve with shredded chicken on top.

Heather’s Bankok Chicken

For 4 people 8 chicken thighs.
MARINADE
150ml sweet chilli sauce, 50mi fish sauce, juice of two limes
1 tbsp grated ginger, 1 tsp chopped red chilli,
1 tbsp chopped mint, 1 tbsp chopped coriander.

METHOD
Mix all ingredients together and marinade overnight, I always do this in a zip-lock bag. Preheat fan oven to 190. Bake uncovered for 35 minutes.

Moroccan Rice Chicken & Chickpea Casserole

Ingredients (serves 4)

  • 1/2 cup brown rice          
  • 1-1/2 cups chicken stock
  • 1 tin drained chickpeas
  • 1/2 jar Belazu rose harisa
  • 1/2 each red, green pepper
  • 1 sliced onion
  • 2 big breasts chicken
  • Kalamata olives
  • Chopped preserved lemon
  • 1 pack baby spinach
  • Chopped mint
  • 1/2 block chopped feta

Method Fry onions, peppers and chicken in olive oil until softened.  Stir in rice and add chickpeas, harissa, olives, lemon and stock.  Cover and simmer for 40 minutes then add spinach, recover and replace on heat for 6 minutes or until the spinach is wilted.  Stir in spinach then scatter the crumbed feta and chopped mint.  Take off the heat, cover and leave for 10 minutes for the flavour to develop and feta to soften.  Scrummy.


Braised Chicken with white beans

For Two People

  • 1tbsp olive oil
  • 4 skinless boneless chicken thighs
  • 2 rashers back bacon diced
  • 1 clove garlic chopped
  • 1 onion chopped
  • 1 carrot diced
  • 1 teasp dried thyme
  • 300ml white wine
  • 150ml chicken stock
  • 400gm tin cannellini beans rinsed and drained
  • chopped parsley

Heat the oil in a wide pan with a lid and brown the chicken all over. Add the onion,carrot, garlic,thyme and bacon and continue to fry for two minutes. Pour in the wine and stock and season with salt and pepper. bring to a boil and simmer for 15 mins uncovered. Cover and continue to simmer for a further ten minutes. Stir the beans into the pan and warm through. scatter with the chopped parsley and serve.

I usually serve with a green veg.