Chicken Recipes to Die For

Chicken Recipes To Die For

By Heather Richardson

PUBLISHED BY: Silver Fern Publishing Copyright © 20 1 2 www.recipestodiefor.org

All rights reserved.

No part of this publication may be copied, reproduced in any format, by any means, electronic or otherwise, without prior consent from the copyright owner and publisher of this book.

Dedication

This book is dedicated to my Mum, with much gratitude and love.

Table of Contents Introduction Baked Chicken Thighs BBQ Chicken Beer Can Chicken Bourbon Chicken Buffalo Chicken Dip Butter Chicken - The Easiest and Tastiest Recipe Ever Chicken a la King Chicken Adobo Chicken Alfredo Chicken Biryani Chicken Cacciatore Chicken Casserole Chicken Cordon Bleu Chicken Curry Chicken Enchiladas Chicken Fajitas Chicken Fried Rice Chicken Gumbo Chicken Kiev Chicken Korma Chicken Lasagna Chicken Marsala

Chicken Noodle Soup Chicken N uggets Chicken Paprikash Chicken Parmesan Chicken Parmigiana Chicken Piccata Chicken Pie Chicken Pot Pie Chicken Quesadilla Chicken Salad With Tarragon Chicken Satay Chicken Souvlaki Chicken Spaghetti Chicken Stir Fry Chicken Tenders Chicken Tortilla Soup Chicken Vindaloo Chilli Chicken Cream of Chicken Soup Fried Chicken Take-away Style Jerk Chicken Kung Pao Chicken Lemon Chicken Moroccan Chicken Orange Chicken Oven Fried Chicken Roast Chicken Done to Perfection Sesame Chicken

Sweet and Sour Chicken Tandoori Chicken Teriyaki Chicken Conclusion Get The Complete Recipes To Die For Collection

Introduction I am excited to share with you my 'To Die For' versions of some of the world's most popular chicken recipes. You will find that they are all very easy to prepare and that they use everyday ingredients. so you won't have to go searching high and low for some obscure food item that you may never end up using again. For your convenience I have created an alphabetical Table of Contents so that you can click through directly to the recipes that you want to try first. I have also included a full color photograph for each recipe to tempt your taste buds all the more! Do you have a tried and tested unique recipe that you would like to see featured in a 'To Die For' recipe book? Visit my website at www.recipestodiefor.org to register and submit your favorite recipe. If your recipe is selected for inclusion in one of the 'To Die For' recipe books . your name will be included alongside your recipe. and you will be sent a free copy of the cookbook !

Baked Chicken Thighs

A delicious recipe which will soon become a family favorite. Serve the chicken and sauce in bowls or on deep plates with fresh crusty bread for a filling lunch, or with mashed potato or rice and steamed green vegetables for a hearty dinner. Servings:

4

Ingredients

8 chicken thighs, excess fat removed 2 tsp chicken stock powder

4 oz ( 1 2 5g) sun dried tomato pesto 2 cups homemade chicken stock or a good quality chilled chicken stock 1 cup white wine 2 medium onions, chopped 1 cup celery, cut diagonally

Method

1 . Preheat the oven to 400 degrees F (200 degrees C) 2. Wash the chicken thighs and pat dry. Flatten each piece out and sprinkle some of the chicken stock powder over each piece. 3. Spread 3 to 4 teaspoons of tomato pesto on to each chicken thigh, then roll up to contain the filling. 4. Place in a baking dish and pour chicken stock and wine over the rolled chicken thighs. 5. Sprinkle the onions and celery around the chicken and bake in the oven for 1 5 minutes. Then spoon the liquid all over the chicken

and continue to cook for a further 1 0 minutes. 6. Remove from the oven, cover, and let it rest for 1 0 minutes. Check the seasoning, then serve.

BBQ Chicken

The whole family will love this delicious recipe for BBQ chicken - you'll be asked for it all year round, whether it's BBQ weather or not.. ....

Serves:

4

Ingredients Vz cup brown sugar 1 cup soy sauce 1 cup water 1 tsp onion powder 1 tbs fresh grated ginger 1 tsp fresh very finely chopped chilli 1 tbs lemon juice 2 lb (lkg) chicken pieces

Method

1 . Put all of the ingredients except for the chicken into a saucepan and bring to the boil. 2. Reduce the heat and simmer for 5 minutes. 3. Remove from the heat, pour into a large bowl, and allow to cool completely.

4. Put the chicken pieces into the cooled marinade, cover and refrigerate overnight preferably or at least for a few hours. 5. Cook on the BBQ over a medium to high heat, turning often and basting frequently with the marinade until the chicken is cooked through completely.

Beer Can Chicken

Serves:

4

to

6

Ingredients 1 whole chicken (check that it will fit into your oven standing up, or under the barbecue lid if you are using a hooded barbecue) 1 can of beer 3 tbs coarse salt 4 tbs dark brown sugar 4 tbs sweet paprika 1 tsp freshly ground black pepper

Method

1. Preheat the oven (or hooded barbecue) to 350 degrees F ( 180 degrees C) . 2. Combine the salt, sugar, paprika and black pepper and mix well. 3. Open the can of beer and pour off (or drink ! ! ) about a third of the beer.

4. Rub half of the spice mix all over the outside of the chicken, then put the remaining half into the beer can. S. Place the beer can on to a roasting dish or a barbecue grill. Carefully lower the chicken over the can, pressing down firmly to make sure it balances. 6. Place in the oven and cook for an hour and a half, or until the chicken is cooked through completely.

Bourbon Chicken

Serves:

4

Ingredients 4 chicken breasts Vz cup soy sauce Vz cup brown sugar Vz tsp garlic powder 1 tsp ground ginger 2 tbs onion flakes

Vz cup Bourbon

Method

1 . Mix all of the marinade ingredients together in a large bowl, then add the chicken pieces, stirring well until the chicken is completely coated. 2. Cover the bowl and place in the fridge to marinate overnight. 3. To cook, heat the oven to 325 degrees F ( 160 degrees C), and bake the chicken in an oven dish for 90 minutes (or until well browned and cooked through completely), basting frequently. 4. Delicious served with noodles or rice.

Buffalo Chicken Dip

Serves: Plenty! Ingredients 1 Vz lbs (750g) chicken breasts 1 1 2-oz bottle (340g) Frank's Hot Wing Sauce (This is the best, but if you can't get it, look for pepper sauce) 8 ounces (250g) cream cheese, softened 8 ounces (250g) Ranch dressing Vz cup chopped celery 4 ounces ( 1 25g) cheddar cheese, grated

Method

1 . Preheat the oven to 375 degrees F ( 1 90 degrees C) . 2. Poach the chicken breasts in boiling water until cooked through completely, then drain and allow to cool. 3. Shred the chicken meat apart using a fork, then spread it over the base of a nine inch casserole dish. Pour the hot wing sauce over the chicken and stir well to combine, then spread it out to cover the whole base of the casserole dish. 4. Combine the cream cheese and ranch dressing together in a medium sized saucepan and heat through, stirring continuously with a whisk. 5. Pour the cream cheese mixture over the chicken and sprinkle the celery over the top. Place in the oven and bake for 1 5 minutes. 6. After 1 5 minutes sprinkle the cheddar cheese over the top, then return to the oven for another 1 0 to 1 5 minutes, or until the cheese has melted and is bubbling.

7. Remove from the oven and leave to stand for about 1 0 minutes. Stir well before serving.

Butter Chicken - The Easiest and Tastiest Recipe Ever

Serves:

4

Ingredients 1 oz (25g) butter 1 onion, finely diced

3 cloves garlic. crushed Vz tsp ground ginger Vz tsp cinnamon Vz tsp turmeric Vz tsp salt 1J4

tsp garam masala

Vz tsp chilli powder (or reduce amount if you don't like it too hot) 1 4 oz (400g) uncooked chicken. cut into cubes 3Vz oz (lOOg) tomato paste %

cup of cream

Method

1. Mix all of the spices together. then add to the chicken cubes and set aside. 2. Melt the butter and fry the onion and garlic gently for 2 minutes. Add the spiced chicken and continue to fry gently for a further 5

minutes. 3. Add the tomato paste and cream and simmer gently for 5 minutes. 4. That's it - how easy was that? Serve with rice and your favorite accompaniments such as naan bread and poppadoms and enjoy!

Chicken a la King

Serves:

4

Ingredients

1 Vz lb (750g) chicken breast (cut into cubes & marinated with salt, crushed ginger & garlic for about 1 5 minutes) Vz onion, diced Vz red and Vz green capsicum, cut into strips 1 2 mushrooms, cleaned

&

sliced

Vz tsp nutmeg Vz tsp freshly ground black pepper 8 fl oz (250ml) cream 2 tbs of margarine or butter

Method

1 . Fry the chicken with the margarine or butter over a medium heat, and then add the nutmeg for flavor Continue cooking until the chicken has turned white and is starting to brown. 2. Remove the chicken from the pan and set aside. 3. Fry the onions until they have turned transparent and then add the mushrooms to

the pan and continue to cook for about 5 minutes. 4. Add the sliced capsicums, salt and pepper, and fry for another 5 minutes. 5. Return the chicken to the frying pan and cook for about 2 minutes before adding the cream. Reduce the heat and simmer on low for approximately 1 0 minutes, or until the sauce has thickened slightly.

Chicken Adobo

Serves: 4

Ingredients 1f.t

cup olive oil

1 medium onion. sliced 2 cloves garlic. crushed 8 large chicken drumsticks Vz cup soy sauce Vz cup white vinegar 2 Vz cups chicken stock 1 tbs brown sugar 1 tsp paprika 5 bay leaves 2 tbs cornflour 3 tbs cold water steamed rice for serving

Method

1. Heat 2 tablespoons of oil in a saucepan over a medium to high heat. Add the garlic and onion and cook for one to two minutes, or until the onion has softened slightly. 2. Add the chicken to the pan and cook for two to three minutes, turning regularly to brown the chicken all over. 3. Add the soy sauce, vinegar, chicken stock, brown sugar, paprika and bay leaves to the pan. Bring to the boil then reduce to a simmer or 20 minutes, or until the chicken is cooked through. 4. Remove the chicken from the pan. Heat the remaining oil in a large frying pan over a high heat. Add the chicken and fry on all sides until golden brown. Set the chicken aside and keep it warm while you finish preparing the sauce. 5. Stir the cornflour into the water, then stir in to the sauce in the original saucepan. Simmer for 10 minutes, then return the chicken to the sauce, stirring to coat all of the pieces. 6. Serve with the steamed rice.

Chicken Alfredo

Serves:

2

to

3

Ingredients 1 small pack mushrooms, cleaned and sliced 2 large chicken breasts, cut into cubes %

pack fettuccine pasta

%

cup double cream

Vz cup milk 5 tbs butter

1 tbs olive oil 1 large clove of garlic, chopped finely Vz cup grated Parmesan cheese 1 tbs flour, sifted few sprigs fresh parsley, chopped salt and black pepper

Method

1. Add the olive oil and one tablespoon of butter to a large frying pan and place on medium heat. 2. When the pan is hot add the sliced mushrooms, sprinkle with a little salt, then cook for about 3 or 4 minutes per side until brown. 3. While the mushrooms are cooking bring a large pan of salted water (use about 2 teaspoons of salt) to the boil. 4. Set aside the cooked mushrooms and then add the chopped garlic to the frying pan. Cook gently for about a minute, then add the

chicken cubes. Stir continuously so that the chicken cooks on all sides. Sprinkle with a little salt and black pepper. Remove the chicken from the pan when cooked and set aside with the mushrooms you cooked earlier. 5. Add the dried fettuccine to the pan of boiling salted water and cook for about 8 to 10 minutes until al dente (or according to the packet instructions) . Strain the pasta when cooked, then return to the saucepan. 6. Add the remaining butter to the empty frying pan on a medium to low heat and when the butter has started to melt, add the cream and the milk stirring continuously. Slowly sprinkle in the flour while continuing to stir. The sauce should start to thicken after about 5 minutes of stirring, at which point add the Parmesan cheese and simmer gently for 2 to 3 minutes. Sprinkle in some salt and pepper to taste and add the chopped parsley. 7. Stir in the cooked chicken and mushrooms to the sauce, and simmer gently until the chicken and mushrooms are warmed through.

Chicken Biryani

Serves: 4 to

6

Ingredients For the chicken marinade:

1 lb (500g) boneless chicken meat diced and marinated for 20 minutes in the following: 5 oz ( 1 50g) natural yoghurt 2 cloves garlic. chopped Vz tsp chilli powder

1

tsp cumin

1

tsp cinnamon

2

tsp grated fresh ginger

For the rice: 2

large onions. chopped

4 cloves garlic. chopped 1

tbs oil

1

tsp turmeric

1

tsp GarumMasala

Vz

tsp ground cardamom

4 whole cloves 2 Vz

bay leaves tsp salt

1 Vz

cups basmati rice

2 Vz

cups chicken stock

Method

1. Combine all the marinade ingredients into a bowl, and stir in the chicken. Set aside to marinate while you prepare the rest of the dish. 2. Heat the oil in a large saucepan and gently fry the onions and garlic until soft. 3. Add all of the spices, bay leaves and the marinated chicken to the saucepan and stir until the chicken is browned. 4. Stir in the rice and stock and leave to simmer on a low heat with the lid on. Cook without stirring for 25 minutes, then check to see if the rice is cooked. If it is not cooked completely give it a quick stir then replace the lid and leave to cook for a further 5 minutes. 5. When the rice is tender, fluff up the mixture with a fork and then serve.

Chicken Cacciatore

Serves: 4 Ingredients 8 chicken pieces, (leave the skin on and bone in) Salt and freshly ground black pepper 2 tbs olive oil 1 large onion, finely chopped 1 celery stalk, finely sliced 1 carrot, peeled and chopped 4 cloves garlic, crushed

8 oz (250g) button mushrooms, halved 2

x

13 oz (400g) cans tomatoes

Vz cup black olives Vz cup white wine 1 bay leaf 1 tbs chopped rosemary leaves 1f.t

cup chopped parsley

Method

1. Rub each of the chicken pieces with salt and pepper. 2. Heat the oil in a large frying pan over a medium heat, then add the chicken pieces in batches to brown all over. Set aside 3. Reduce the heat slightly, then add the onion, celery, carrot, garlic and mushrooms to the pan and cook until tender. 4. Turn up the heat and add the tomatoes, olives, wine and herbs, then return the chicken pieces to the pan and bring to the

boil. Reduce the heat again to simmer for about 30 minutes, stirring occasionally, until the chicken is cooked through. 5. Check the flavors and add extra seasoning if necessary before serving.

Chicken Casserole

This recipe for chicken casserole is so quick and easy to make, so even on days when you are short of time, you'll be able to serve up a delicious meal for the family.

Serves: 4 Ingredients 8 large chicken thigh fillets Salt and pepper for seasoning 2 tbs oil 6 shallots, cut into quarters 8 new potatoes, halved (or quartered, if large) 3 cups sparkling white wine 2 cups peas, fresh or frozen (defrosted) 1 tbs butter Small bunch of tarragon, chopped

Method

1. Preheat the oven to 350 degrees F ( 180 degrees C) . Season the chicken thigh fillets with salt and pepper.

2. Heat the oil in a large oven proof casserole dish on a medium heat. Place the chicken thigh fillets skin-side down into the oil and cook until the skin is brown and crispy (approximately 5 minutes each side) . Remove the chicken from the dish and set aside. Reserve 3 tablespoons of fat in the casserole dish and discard the rest. 3. Using the same casserole dish, add the potatoes to the reserved fat and cook over a high heat until browned (approximately 10 minutes). Add the shallots and cook for a further 2 minutes. 4. Add the sparkling white wine and boil for 1 minute. Return the chicken pieces to the casserole dish, then place in the oven for 40 minutes. 5. Add the peas to the dish and cook for a further 5 minutes. 6. Remove from the oven and dot the chicken thighs with equal amounts of butter and let it melt all over the chicken. Sprinkle the tarragon all over the casserole and serve.

Chicken Cordon Bleu

Don't be frightened of attempting to make this dish - this recipe is very easy and you will be able to impress your family and friends with your culinary skills ! Serves:

6

Ingredients 6 boneless, skinless chicken breast halves 6 slices Swiss cheese 6 thin slices smoked ham 3 tbs flour 1 tsp paprika

6 tbs butter Vz cup dry white wine 1 tsp chicken stock granules 1 tbs com starch 1 cup double cream

Method

1. If the chicken breasts are very thick, place them between two sheets of baking paper and flatten out slightly with a rolling pin or mallet. 2. Place a slice of ham and cheese on each chicken breast, keeping a space around the edges of the chicken of about half an inch. 3. Fold the edges of the chicken together to encase the filling and secure with toothpicks. 4. Mix the flour and paprika together in a small bowl, then coat each chicken piece with the seasoned flour. 5. Heat the butter in a large frying pan over a medium to high heat, then cook the chicken pieces until they are browned on all sides.

6. Add the wine and the chicken stock granules and reduce the heat to low. Cover the pan and leave to simmer for about 30 minutes, or until the chicken is cooked through completely. 7. Remove the toothpicks from the chicken pieces then transfer them to a warm serving dish. 8. Blend the corn starch with the cream in a small bowl, then add slowly to the frying pan whisking as you pour. Cook, stirring continuously, until thickened. 9. Pour the sauce over the chicken before serving.

Chicken Curry

This is my all-time best ever favorite recipe for chicken curry. It is fail-safe and you can adjust the amounts of spices used to suit your tastes. To convert it into a more mellow butter chicken type of dish, simply add a small can of coconut milk to

the curry just before serving and it will be a hit with even the youngest members of the family. Servings: 4 Ingredients Quantity of cooked chicken, cubed (left-over roast chicken is good for this) 1 tbs oil 2 cloves garlic, crushed 1 onion, finely chopped Vz tsp coriander powder Vz tsp cumin powder 1f.t

tsp chilli powder

Vz tsp turmeric Vz tsp ground ginger Vz tsp cinnamon 1 tsp curry powder

salt and pepper to taste 1 cup chicken stock 13 oz (400g) tin chopped tomatoes

Method

1. Heat the oil in a medium sized saucepan and fry the onion and garlic until slightly golden. 2. Add all of the spices and seasonings to the pan and cook gently on a low heat for about a minute, stirring continuously. 3. Stir in the chicken stock, chopped tomatoes and cooked chicken. Bring to the boil then simmer for about 20 minutes. 4. Serve with boiled rice, and add your favorite side dishes such as poppadoms, naan bread and mango chutney. Delicious!

Chicken Enchiladas

A favorite Mexican style dish that is easy to make with basic ingredients from the pantry. Serves: 4 Ingredients Quantity of pre-cooked chicken - left-over roast chicken is ideal for this recipe 4 spring onions, finely chopped 1 clove garlic, crushed 1 cup grated cheese cooking oil spray 8 tortillas

1 3 oz (400g) tomato puree 1J4

cup fresh coriander

Method

1 . Preheat the oven to 375 degrees F ( 1 90 degrees C) . Chop or shred the cooked chicken and put into a bowl with the spring onions, garlic and half of the cheese. Combine the ingredients together. 2. Heat a non-stick frying pan over a medium heat. Spray a tortilla with oil and cook in the frying pan for about 1 minute each side, then transfer to a plate. Repeat with the remaining tortillas. 3. Place the chicken mixture in equal amounts on the tortillas, then roll up to enclose the filling, leaving the ends open. Put the rolled tortillas into an ovenproof dish, seam-side down. 4. Pour over the tomato puree and sprinkle with the remaining cheese. Bake for about 20 minutes or until the top has turned golden. Sprinkle with chopped coriander to serve.

Chicken Fajitas

Serves: 4 Ingredients 1 lb (500g) chicken breasts, cut into strips 1 tbs olive oil 2 cloves garlic, crushed

1 tsp paprika 1 tsp ground cumin 1 red capsicum, thinly sliced 2 tbs lemon or lime juice 2 tbs chopped fresh coriander Freshly ground black pepper For serving:

8 flour tortillas, warmed through Sour cream, fresh coriander, chopped tomatoes, chopped avocado Mexican salsa (optional)

Method

1. Combine the olive oil, garlic, paprika, cumin and chicken in a bowl. 2. Heat a frying pan to a high heat and add the chicken, stirring continuously, until brown. (You may need to do this in batches

depending on the size of your frying pan) . 3. Remove the chicken from the frying pan and set aside. Add the red onion and capsicum to the pan and cook for 2 minutes. 4. Add the browned chicken, juice (lemon or lime) , chopped coriander and black pepper to the pan and cook for another two or three minutes, or until the chicken is cooked through completely. 5. Divide the mixture between the tortillas and top with the tomatoes, avocado and fresh coriander. Roll the tortillas up and serve with sour cream and Mexican salsa if required.

Chicken Fried Rice

Serves: 4 Ingredients 13 oz (400g) skinless chicken, cut into bite sized pieces 1 tbs oil 2 eggs, lightly beaten 2 extra tbsp oil 1 small onion, finely chopped 3 cups cooked rice 1 cup peas

3 spring onions, finely chopped Sweet chilli sauce and soy sauce to serve

Method

1. Heat 1 tablespoon of oil in a frying pan over a medium heat. Add the lightly beaten eggs and cook for about 1 minute until golden brown, then flip and cook for about another 30 seconds. Remove from the heat and slice thinly. 2. Heat the extra oil in the frying pan on a high heat and add the chicken in batches to cook until brown all over and cooked through. Remove the chicken and set aside. 3. Add the onion to the pan and cook over a medium heat for 2 to 3 minutes, then return the browned chicken to the pan along with the cooked rice. 4. Stir fry the mixture for 2 to 3 minutes, or until the rice is hot. 5. Add the peas and stir fry for another minute. 6. Add the sliced egg and chopped spring onions to the mix and stir gently to combine. Serve the chicken fried rice with sweet chilli sauce and soy sauce.

Chicken Gumbo

Serves: 4 Ingredients 3Vz oz ( 1 00 g) chorizo sausage, skinned and finely diced 2 tbs oil 3Vz tbs flour 2 celery stalks, finely chopped

2 onions, finely chopped 2 green capsicums, seeded and chopped 3 garlic cloves, crushed 13 oz (400 g) can chopped tomatoes 32 fl oz (l litre) chicken or vegetable stock 6Vz oz (200 g) okra, thinly sliced 2 tbs chopped fresh parsley 1 tsp dried thyme 1 bay leaf pinch of cayenne pepper 1 cup basmati and wild rice, rinsed 3 skinless chicken thigh fillets 8 oz (250 g) peeled large raw prawns Tabasco (optional)

Method

1. Put the chorizo sausage into a saucepan and stir fry over a medium heat until it is crisp at the edges. Drain on a paper towel and set aside. 2. Add the celery, onions, capsicums and garlic and stir fry in the remaining sausage fat for 5 minutes, or until soft. Remove the vegetables from the pan and set aside. 3. Reduce the heat to low and add the oil to the remaining sausage fat in the pan. Sprinkle in the flour and stir constantly until blended. Continue cooking on a very gentle heat for 5 minutes until the mixture turns a rich brown (stir frequently). 4. Add the tomatoes, stock, okra, parsley, thyme, bay leaf and cayenne pepper and bring to the boil. Reduce the heat, and simmer for 30 minutes until the okra thickens the soup. Stir frequently. 5. Increase the heat and bring to the boil again, then stir in the rice. Reduce the heat to low and add the chicken (cut into bite sized pieces) , and the vegetable mixture set aside previously. Simmer for 15 to 20 minutes until the rice is tender and the chicken is cooked through completely. (Add extra stock

if needed) . 6. Add the prawns and the reserved chorizo and simmer for a minute, or until the prawns turn pink and the sausage is heated through. 7. Remove the bay leaf, season to taste, and serve with Tabasco if you like.

Chicken Kiev

Serves: 4 Ingredients 3Vz oz (lOOg) butter, softened

1 tsp crushed garlic 1 tsp freshly chopped parsley 1 tsp celery salt 4 chicken breasts 1 egg, beaten 1 cup flour 1 cup fine dried breadcrumbs 1J4

cup finely grated Parmesan

Spray Oil

Method

1. Combine the butter, garlic, parsley and celery salt in a medium bowl, then form into a log shape and wrap in cling film. Chill in the fridge for at least 30 minutes. 2. Cut a slit along the side of each chicken breast, then fill the pocket with a slice of the herby garlic butter log. Secure the opening with toothpicks.

3. Pour the beaten egg into one bowl and the flour into a separate bowl. Combine the breadcrumbs and Parmesan in a third bowl. 4. Dip each chicken breast in the flour, then the egg and lastly the cheesy breadcrumb mix. Cover the chicken breasts and leave to chill in the fridge for 20 minutes. Meanwhile, preheat the oven to 350 degrees F ( 180 degrees C). 5. Coat each chicken breast with some spray oil, then place into a shallow lined baking dish. 6. Cook in the oven for 20 to 25 minutes, or until golden brown and completely cooked through. 7. Remove the chicken from the oven and leave to stand for 2 to 3 minutes before removing the toothpicks and slicing each piece of chicken in half for serving.

Chicken Korma

Serves: 4 Ingredients 1 lb (500g) chicken breast, skinned and cut into strips 1 tbsp olive oil 2 onions, sliced 2 cloves of garlic, crushed 1 tsp sugar For the Spice Mix:

3 tsp ground coriander 3 tsp ground cumin Vz tsp turmeric 1 tsp chilli powder 1 tsp paprika 1 tsp salt A little warm water to mix 7 fl oz (200ml) single cream 4 fl oz ( 1 00ml) coconut cream - mixed with 4 fl oz ( 1 00ml) water 1 bay leaf 3/4 oz (20g) ground almonds IVz oz (40g) cashew nuts 2 tsp Garam masala 1 tbs lemon juice 3/4 oz (20g) chopped fresh coriander

A little salt to taste

Method

1. Combine all the ingredients for the spice mix together to form a smooth paste. 2. Heat the oil in a frying pan and add the onions, garlic and sugar. Stir over a medium heat until the mixture has caramelized 3. Add the spice paste, reduce to a medium heat, and continue to cook for a couple of minutes stirring continuously. 4. Remove from the heat and leave to cool. Puree the mixture together in a blender. 5. Place the puree, chicken, cream, coconut cream and water, bay leaf and cashew nuts into a large pan. Stir well, and bring to the boil. Reduce the heat to a simmer, cover the pan, and leave to cook for about half an hour. 6. Stir in the ground almonds, lemon juice, garam masala and chopped coriander and leave to simmer for a further 15 minutes.

Chicken Lasagna

Serves: 4 Ingredients 2 tsp oil 1 4 oz (450g) chicken mince 1 garlic clove, crushed 1 tsp dried oregano Vz tsp dried basil 1 cup tomato puree Vz cup water Salt and pepper, to taste

1J4

cup flour

2 cups milk 1 cup grated tasty cheese 3 large sheets fresh lasagna Vz cup grated mozzarella cheese 2 oz (60g) butter

Method

1 . Preheat the oven to 375 degrees F ( 1 90 degrees C). 2. Heat the oil in a frying pan over a medium to high heat, and cook the chicken mince and garlic for four to five minutes, until golden brown. 3. Add the oregano, basil, tomato puree, water, salt and pepper, and simmer for 5 minutes or until the sauce has thickened slightly. 4. Meanwhile, melt the butter in a small saucepan over a medium heat and stir in the flour until blended. Gradually add the milk, stirring continuously, then increase the heat

until the sauce comes to a boil (keep stirring all the time). Reduce to a simmer and cook for a further 1 to 2 minutes before stirring in the tasty cheese. 5. Lightly grease a baking dish and place a sheet of lasagna on the bottom. Add a third of the mince mixture over the lasagna, then a third of the cheese sauce. Repeat this layering process twice, ending with a layer of cheese sauce. Sprinkle mozzarella cheese over the top. 6. Bake in the oven for 35 to 40 minutes. Leave to rest for 5 minutes before serving.

Chicken Marsala

Serves: 4 Ingredients 4 chicken breasts 1 cup of flour salt and pepper to taste Olive oil for frying 1 cup mushrooms, sliced 2/3 cup Marsala wine 1f.t

cup chopped parsley

Method

1. Season the flour with salt and pepper and then use to coat the chicken breasts. 2. Heat the oil in a large frying pan and fry the chicken breasts until they are browned on both sides. 3. Add the sliced mushrooms, Marsala wine and approximately 1,4 cup of water to the pan and leave to simmer for about 20 minutes. 4. Remove the chicken from the pan and cook the sauce for a few more minutes until it has thickened slightly. 5. Place the chicken on to a serving dish, pour over the sauce and then sprinkle with chopped parsley to serve.

Chicken Noodle Soup

A nourishing and warming soup is just what you need if you're feeling the winter chills - real comfort food for the soul. Serves:

6

Ingredients For the stock 1

medium chicken

12

cups of water

1

large handful of celery leaves

1

handful of parsley with stalks

1 bay leaf 3/4 inch (2cm) chunk of root ginger, peeled 8- 1 0 peppercorns White stem of a leek, cut into big chunks Vz tsp salt For the soup

1 tbs oil 1 onion, chopped 2 cloves garlic, crushed 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1 tbs plain flour A pinch of dried thyme 1 tsp Worcestershire sauce 6Vz oz (200g) fresh noodles or dried noodles

Method

1. Put the chicken in a large pot with the water, celery leaves, parsley, bay leaf, ginger, peppercorns, leek and salt and simmer gently for 1Vz hours. Remove the chicken and set it aside. Strain the stock through a sieve into a jug. Discard the cooked vegetables and leave the stock to settle. 2. When the stock has settled and the fat has risen to the surface, skim the fat from the top with a large metal spoon. Alternatively, you can chill the stock until the fat has set and then just lift it off with a spoon. 3. Heat the oil in a pan and gently fry the onion, garlic and vegetables until they start to soften. Then, stir in the flour and gradually add the skimmed stock, stirring continuously to prevent lumps from forming. Add the thyme and Worcestershire sauce and bring to a simmer. 4. While the vegetables are simmering, remove the chicken meat from the bones and chop it up into small pieces. 5. Cut the noodles into fairly short lengths and add to the soup, along with the cooked chicken. Season to taste with salt and pepper

before serving.

Chicken Nuggets

Serves: 4 to 8 Ingredients 8 chicken thighs. skinned and deboned 1 cup of buttermilk 1 egg

1f.t

cup chives, finely chopped

1f.t

cup of grated Parmesan cheese

3 tbs soy sauce Vz tsp garlic Tabasco 1 tsp each of salt and pepper 1 cup of flour for dredging 3 eggs, beaten 2 cups fine bread crumbs 1 lemon Oil for deep frying

Method

1. Place the chicken pieces into a large bowl and pour over the buttermilk. Cover and leave in the fridge overnight. This will make the chicken deliciously juicy and tender when cooked.

2. Drain off the buttermilk and set aside the chicken pieces. 3. Using a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic Tabasco, juice of lemon, salt and pepper. Blend for about a minute or until a smooth paste has formed. 4. Form the chicken paste mixture into shapes approximately 2 inches by 1 inch. 5. Put the flour into a shallow bowl, the beaten eggs into another bowl, and the breadcrumbs into a third bowl. 6. Coat each nugget in the flour, then the egg, and finally the breadcrumbs. 7. Deep fry the nuggets in small batches until they are golden brown - approximately 5 minutes' cooking time.

Chicken Paprikash

Serves: 4 Ingredients IVz lb (750g) chicken tenderloins 3 tbs butter or margarine 3 tbs olive oil 1 medium onion, sliced 1 cup sliced mushrooms 1J4

cup sauvignon blanc

3 tbs ground paprika

%

cup chicken stock

1 cup sour cream

Method

1. Put the butter (or margarine) and oil into a pan over a medium heat and fry the chicken until sealed and browned. Remove and set aside. 2. Add the vegetables and stir fry until the onion is transparent. 3. Return the chicken pieces and a little of the wine to deglaze the pan. 4. Add paprika, salt and pepper and stir. 5. Add the chicken stock and sour cream and simmer for about 15 minutes, or until the chicken has cooked through completely.

Chicken Parmesan

Serves: 4 Ingredients 1 to IVz lb (500 -750g) boneless, skinless chicken breast halves Vz cup buttermilk 2 tbs grated Parmesan cheese 1 tsp flour %

cup breadcrumbs, seasoned with salt and pepper

2 tbs olive oil 2-3 cloves garlic, crushed

Method

1 . Put the chicken breasts between two sheets of baking paper and use a rolling pin or mallet to flatten the chicken until it is about 1 2mm (VZ inch) thick. 2. Combine the buttermilk and Parmesan in a bowl, and put the seasoned breadcrumbs in a shallow dish. 3. Dip the chicken pieces into the buttermilk mixture, ensuring both sides are coated, and then roll them in the breadcrumbs until coated on both sides. 4. Heat the oil in a frying pan over a medium heat. Fry the garlic gently for 1 minute, and then remove it and discard. (We only want the garlic flavoring for this recipe) . 5. Fry the chicken on one side for 4 to 5 minutes or until golden, then turn and fry for another 3 to 4 minutes until golden and the chicken is cooked through completely.

Chicken Parmigiana

Serves: 4 Ingredients 1 egg, lightly beaten 1 cup dried breadcrumbs Ij2

cup grated Parmesan cheese

Salt and freshly ground black pepper 4 skinless chicken breasts, halved hOrizontally Olive oil

6Vz oz (200g) mozzarella cheese, thickly sliced 1Vz cups tomato pasta sauce

Method

1. Pour the beaten egg into a shallow dish. Combine the breadcrumbs and Parmesan cheese into another shallow dish and season well with salt and pepper. 2. Dip the chicken breasts into the beaten egg, and then into the breadcrumb mixture to coat both sides. 3. Pre-heat the grill on a high heat. Meanwhile, heat some olive oil in a frying pan on a medium heat and cook the chicken for 5 minutes on each side, until brown. You may need to cook the chicken in two batches, depending on the size of your frying pan. 4. Transfer the cooked chicken to a baking dish and top each piece with a slice of mozzarella cheese. 5. Grill the chicken for 5 minutes until the cheese has melted and has turned golden brown. 6. While the chicken is under the grill heat the tomato pasta sauce in a saucepan or in the

microwave. Spoon the sauce onto serving plates and serve the chicken on top of the sauce (2 pieces per person) .

Chicken Piccata

Serves: 4 Ingredients 4 chicken breasts, flattened out with a rolling pin or meat mallet

1-2 cups plain flour 2 tbs olive oil 3 tbs butter Vz cup dry white wine Juice of 2 lemons Salt and pepper for seasoning to taste 1 cup chicken stock

Method

1. Sprinkle the flour on to a plate, then coat each chicken breast in the flour and shake off the excess. 2. Heat the oil in a large frying pan over a medium heat and cook the chicken breasts until cooked through completely and lightly browned - approximately 2 to 3 minutes each side. Set the chicken aside and keep warm. 3. Pour off the oil from the pan and then add the butter, wine, lemon, salt and pepper.

Cook for 1 minute. 4. Add the stock to the pan and bring to the boil. Sprinkle in a little flour to thicken the mixture, then cook for about 10 minutes until the liquid has reduced by half. 5. Place the chicken on to serving dishes and pour over the sauce.

Chicken Pie

Serves: 4 to

6

Ingredients 3 cups button mushrooms, cut into quarters

1 cup diced carrots 1 cup diced celery 2 cups diced onion 1 tbs chopped garlic 6Vz oz (200g) butter, plus extra for frying Small quantity of oil for frying 6Vz oz (200g) flour 1 tbs chopped fresh thyme 1 tbs chopped parsley 2 lb (lkg) fresh chicken breasts, diced 6Vz oz (200g) smoked chicken, diced 2 lb (lkg) puff pastry sheets 4 cups chicken stock 1 egg for glazing

Method

1. Heat the butter in a frying pan over a medium heat and gently fry all of the vegetables until cooked, but still firm. 2. In a separate pan heat a small amount of oil and add the fresh diced chicken breasts (not the smoked chicken) seasoned with salt and black pepper and cook through completely. 3. Melt the 6Vz oz (200g) of butter in another large pan, add 6Vz oz (200g) of flour and cook gently like a roux. Gradually add the chicken stock, stirring continuously, and bring to the boil. Simmer until the sauce has a thick consistency. 4. Add the cooked vegetables and chicken (including the smoked chicken) to the sauce and mix together. Set aside and leave to cool. 5. Preheat the oven to 360 degrees F ( 185 degrees C). 6. Line a pie dish with puff pastry, then pour in the cooled chicken sauce mix. Brush the pastry edges with beaten egg, then cover with a puff pastry top. 7. Crimp the edges, decorate the top with pastry pieces, and then brush with egg wash. Poke 3 or 4 small holes in the top of the pastry using a fork.

8. Place in the oven and bake for about half an hour, or until the pastry is golden brown and puffed up.

Chicken Pot Pie

A real family favorite, this chicken pot pie ticks all the boxes for a comforting filling meal, packed with protein and vegetables. Don't be put off by the long list of ingredients - they are all simple to find and if you don't want to make the pastry from scratch you can always buy ready made pastry and nobody will know the difference! Servings: 6 to 8 Ingredients 1 Vz cups flour 1J4

cup grated Parmesan Cheese

2 tbs parsley Vz tsp salt 1J4

tsp black pepper

3Vz oz (1 1 5g) butter (diced) 3-4 tbs ice cold water 2 cups chicken stock 1 large onion (diced)

2 medium sweet potato (diced) 1 tsp dried sage Salt and black pepper 2 medium carrots (cut into chunks) 1 large head broccoli (cut into florets) 1 small stick celery (diced) 1;4

cup flour

4 tbs butter (room temperature) 1 lb (500g) chicken (cooked and cut up) 1 egg (beaten)

Method

1. First job is to make the pastry if you are not using ready-made. Combine the flour, Parmesan, parsley, salt and pepper in a large bowl, cut in the butter until it resembles coarse breadcrumbs. Then add the 3 tablespoons of water and work it in, adding

another tablespoon of water if necessary to form a dough that can be kneaded into a ball. Divide in half, press into circle shapes, cover in plastic wrap and chill in the fridge for half an hour. Meanwhile, preheat the oven to 425 degrees F (220 degrees C) . 2. Pour the chicken stock into a large pot and bring to the boil. Add the onions, sage, salt and pepper and sweet potato and simmer until the sweet potato begins to get soft. Then add the broccoli, carrots and celery and cook for 5 minutes. 3. Blend 1f.t cup of flour with the room temperature butter in a cup or small bowl with your fingers, then turn up the heat under the pot, pinch off bits of the flour/butter mix, drop in the pan and stir gently to mix. Cook until the sauce thickens a bit, then remove from the heat and stir in the chicken. 4. Use a 9-inch pie dish or similar and roll out one half of the pastry dough to fit inside the pie dish. Be sure to grease the dish first, then lay the pastry inside, pour in the chicken filling, roll out another half of the pastry to fit on top, lay over the top of the pie and pinch the edges of the pastry together. Trim off any excess pastry, cut a steam vent in the top, brush with beaten egg and place in the

oven. 5. Bake for 15 minutes at 425 degrees F (220 degrees C) . then lower the temperature to 340 degrees F ( 170 degrees C) and bake for another 10- 15 minutes until golden. Serve hot!

Chicken Quesadilla

Serves: 4 Ingredients

1 tbs olive oil 1 red onion, finely chopped 1 green capsicum, deseeded and sliced 3 chicken breasts, skinless and sliced 2

x

1 4 oz (420g) can chilli beans (mild or hot)

1 cup corn kernels 4 flour tortillas Vz cup sour cream 8 cherry tomatoes, quartered 1f.t

cup chopped parsley

Method

1. Heat the olive oil in a frying pan and cook the red onion, capsicum and chicken for about 5 minutes, or until the chicken is thoroughly cooked through. 2. Add the chilli beans and corn to the frying pan and simmer gently for 1 0 minutes.

3. Cut each flour tortilla in quarters and heat under the grill. 4. Cover half of the tortilla pieces with the chicken mixture, then place the remaining tortilla pieces on the top to create a 'sandwich'. 5. Serve with sour cream, tomatoes and chopped parsley.

Chicken Salad With Tarragon

The wonderfully crisp flavors of this chicken salad with tarragon are perfect for a refreshing meal when the weather is warm, and is great for using up left-over roast chicken. Servings: 4 Ingredients 2 bunches asparagus, trimmed of woody ends and cut diagonally into 2 inch (Scm) lengths 1 large roast chicken, or left-over roast chicken pieces 4 celery sticks, ends trimmed, thinly sliced diagonally 6 green shallots, ends trimmed, thinly sliced diagonally Vz cup coarsely chopped fresh tarragon, loosely packed 3Vz oz (lOOg) toasted slivered almonds Salt

&

freshly ground black pepper

Vz cup good-quality whole-egg mayonnaise

1/3 cup sour cream 2 tbs fresh lemon juice 1 tbs white wine vinegar 1 tbs Dijon mustard Lettuce leaves, to serve

Method

1. Bring a large saucepan of salted water to the boil, add the asparagus, and cook for 2 minutes, or until it has turned bright green and is tender crisp. Drain well, and then cool under cold running water. 2. Remove the bones from the cooked chicken, and discard the skin. Chop the chicken roughly and place in a large bowl with the asparagus. Add celery, and half of the tarragon, almonds and green shallots. Gently combine the ingredients then season with salt and pepper. 3. Mix together the mayonnaise, lemon juice, vinegar, mustard, sour cream and remaining tarragon in a bowl and season to taste with

salt and pepper. Add a third of this mixture to the chicken mixture and gently combine together. 4. Put the lettuce into a large serving bowl. Top with the chicken mixture and drizzle with the remaining dressing. Sprinkle the remaining green shallots and almonds on the top before serving.

Chicken Satay

Serves: 4 Ingredients

4 chicken breasts 2 tsp curry powder 2 tsp palm sugar or brown sugar 1 tbs soy sauce Vz tsp salt 1 tsp lemon juice 1 tsp tamarind puree 1 cup coconut cream 1f.t cup blanched peanuts, chopped and lightly toasted

Method

1. Slice each chicken breast in half crossways, and then into 6 strips. Place into a shallow oven dish with the curry powder, sugar, soy sauce, salt, lemon juice, tamarind and coconut. Cover and put in the fridge for at least half an hour (if you can marinate for a few hours the flavor is even better) .

2. Thread the marinated chicken strips onto bamboo skewers which have been pre­ soaked in water. Reserve the marinade for using later. 3. Pan fry or barbecue the chicken skewers until the chicken has browned and is thoroughly cooked through. 4. Heat the reserved marinade in a saucepan with the chopped peanuts and bring to a simmer, leaving the sauce to cook until it has reduced a little. 5. Serve the chicken skewers with sauce on the side.

Chicken Souvlaki

Serves: 4 Ingredients 3 tbs olive oil 1 tbs red wine vinegar 1 tbs lemon juice 1 tsp dried oregano 1 tsp paprika 1 tsp honey 1 lb (500g) chicken breast, sliced

For serving:

4 warmed pita breads Tomato wedges Red onion slices Black olives Feta cheese Cucumber Parsley or mint leaves

Method

1. Combine the olive oil, red wine vinegar, lemon juice, oregano, paprika and honey in a small bowl and stir together thoroughly. Set aside 2 tablespoons of the mixture to use as a dressing. 2. Add the chicken pieces to the remaining mixture and stir well until the chicken has been coated all over. 3. Heat a frying pan over a medium heat and add the chicken. Cook for three to four

minutes on each side, or until completely cooked through and golden brown. 4. Serve with the warmed pita bread and other serving ingredients, and drizzle with the reserved dressing from step 1.

Chicken Spaghetti

Serves:

3

Ingredients

1 boneless chicken breast, skin removed 1 cup button mushrooms Enough spaghetti for 3 servings 1 clove garlic, finely chopped 1 slice fresh bread, made into breadcrumbs 1 cup chicken stock 3 tbs evaporated milk

Method

1. Preheat the oven to 350 degrees F ( 180 degrees C) . 2. Put the chicken into a roasting pan and place in the oven. When the juices start to run from the chicken, add the button mushrooms and coat them lightly with the juices, then continue to cook the mushrooms until they are tender (about 20 minutes) . 3. Remove the mushrooms from the pan and continue to cook the chicken until done.

4. Meanwhile, cook the spaghetti in boiling salted water until al dente. Drain and set aside. 5. When the chicken is cooked, remove from the pan and cut into slices. 6. Place the roasting pan (containing the cooking juices) on the oven top over a medium heat. Add the garlic and breadcrumbs and stir continuously until the breadcrumbs are a golden brown. Pour into a bowl and set aside. 7. Return the roasting pan to the heat, add the chicken stock, and simmer until it has reduced by half. Add the cream, chicken, mushrooms and cooked pasta and cook until heated through. 8. Serve topped with the garlic toasted breadcrumbs.

Chicken Stir Fry

When you want a quick and easy meal it's tempting to head off to the local takeaway shop, but here's a great alternative - a tasty Chinese-style chicken stir fry that will rival the one at your local takeaway and keep your cash in your pocket! Serves: 4 Ingredients 2 boneless chicken breasts 1 tbs plus 2 tsp cornflour 1 egg white 2 tbs oil

2 stalks celery, sliced 6 spring onions, sliced 3Vz oz (lOOg) button mushrooms, quartered 2 tsp grated root ginger Vz cup chicken stock Vz tsp sugar 1 tbs dry sherry 1J4

cup roasted cashew nuts

Method

1. Remove the skin and fat from the chicken breasts, then cut the meat into 1 inch cubes. 2. Put a tablespoon of cornflour into a small plastic bag (sandwich bag is ideal) then add the cubed chicken and shake until the chicken is coated in the flour. 3. Lightly beat the egg white, then dip the coated chicken pieces in the egg white and set aside.

4. Heat the oil in a large frying pan or wok, add the chicken, and cook until the pieces are crisp and golden. Remove the chicken from the pan and set aside. 5. Add the celery to the frying pan and stir-fry until slightly tender. Next, add the spring onions, mushrooms and ginger and continue stir-frying until the spring onions are bright green in color 6. Blend together the stock, sugar, 2 teaspoons of cornflour and sherry and add to the pan. Bring to the boil while continuing to stir, and then lower the temperature cook until the mixture has thickened slightly. 7. Add the chicken and cashews to the pan and cook until the chicken has heated through.

Chicken Tenders

Serves: 6 to 8 Ingredients 1 cup flour 2 cups seasoned bread crumbs Vz tsp ground black pepper Vz tsp cayenne pepper 2 eggs, beaten 2 tbs water 24 chicken tenderloins

Oil for frying 1 cup mayonnaise 3 tbs prepared horseradish Vz cup sour cream 1 dash Worcestershire sauce 3 tbs prepared mustard

Method

1 . You will need three separate shallow bowls and put the flour into one, the breadcrumbs into another mixed with the ground black pepper and cayenne pepper, and the eggs and water into the third bowl. 2. Take one piece of chicken at a time and coat it firstly with the flour, then the egg mix, and finally the breadcrumbs. Set aside the coated chicken tenders 3. Heat some oil in a deep fryer to 375 degrees F ( 1 90 degrees C) . 4. Fry the chicken in small batches for 6 to 8 minutes, or until golden brown. Drain on

paper towels. 5. In a small bowl combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Stir well and serve with the chicken tenders for dipping.

Chicken Tortilla Soup

Serves: 4 Ingredients 2 fresh chillis

1Vz lbs (680g) fresh tomatoes, cut in half 2 tbs oil 3 cloves garlic, chopped 1 large onion, chopped Salt and freshly ground pepper Pinch of dried oregano 4 cups chicken stock or water 2 cups cooked chicken, chopped into bite sized pieces 1 to 2 cups tortilla chips, plus more for garnish 2 limes (one juiced, one sliced) 1 cup fresh coriander, chopped

Method

1. Preheat the grill. 2. Arrange the chillis and tomatoes on a baking tray and grill until they are charred on one

3.

4.

5.

6.

7.

side, then turn them and cook until charred on the other side. Allow the chillis and tomatoes to cool down, then remove the skin and stems and the seeds from the chillis, then chop finely. Put the oil into a large pot over a medium heat and add the garlic and onions. Cook gently, stirring occasionally, until they are golden in color - approximately 10 minutes. Add the tomatoes and chillis to the pan and season with salt, pepper and oregano. Add stock or water and simmer gently for 20 to 30 minutes. Stir the chicken and tortilla chips into the pot and simmer for a further 3 to 5 minutes. Season to taste with lime juice, salt and pepper. Garnish with the sliced lime and chopped coriander to serve.

Chicken Vindaloo

Serves: 4 to 6 Ingredients 2 tsp whole cumin seeds 2 dried red chillis 1 tsp black peppercorns 1 tsp cardamom seeds Stick of cinnamon, 3 inches (7 cm) in length 1 Vz tsp black mustard seeds 5 tbs white vinegar

4 tbs vegetable oil 4 medium onions, sliced 2 lb (lkg) boneless and skinless chicken breast 1 inch (2. 5cm) cube fresh ginger, peeled and grated 1 garlic clove, peeled and crushed 2 tsp cilantro powder 1 Vz tsp ground turmeric 3 cups water

Method

1. Grind together the cumin seeds, red chillis, peppercorns, cardamom seeds, cinnamon and black mustard seeds - a pestle and mortar is ideal for doing this. 2. Put the ground spices into a medium sized bowl and add the vinegar. Stir well and set aside. 3. Heat 2 tablespoons of the oil in a large frying pan over a medium heat, then stir in the onions. Fry the onions until they turn brown

4.

5. 6. 7. 8.

9. 10.

1 1.

12. 13.

and crispy, stirring frequently; this will take approximately 20 minutes. Remove the onions from the pan and puree them in a blender - add a little water if necessary. Add the pureed onion to the ground spices and vinegar and stir together well. Cut the chicken into bite-sized pieces. Mix the garlic and ginger with a tablespoon of water to make a paste. Heat the remaining 2 tablespoons of oil in the frying pan over a medium heat, then add the chicken pieces. Brown on all sides, stirring frequently, for about 8 minutes. Remove the chicken from the pan and set aside. Add the garlic and ginger paste to the frying pan and stir fry for 1 minute. Add the cilantro and turmeric and stir fry for a further 30 seconds. Add the chicken, spice puree paste and 3 cups of water to the frying pan and bring to the boil. Reduce to a simmer, cover, and cook gently for about an hour, stirring occasionally. Serve with basmati rice and your favorite accompaniments such as naan bread, mango chutney and poppadoms.

Chilli Chicken

Serves: 4 Ingredients 4 skinless chicken breasts 1J4

cup sweet chilli sauce

Juice of 1 lemon 2 tsp grated fresh ginger 2 cloves garlic, crushed 2 tbs chopped fresh coriander Vegetable oil for frying 2 tsp cornflour 1 cup chicken stock For serving: Steamed rice Chopped fresh coriander or parsley

Method

1. Cut the chicken breasts into slices, approximately 1 inch (2. 5cm) wide, and place in an oven dish. 2. Combine the sweet chilli sauce, lemon juice, ginger, garlic and coriander, and pour the mixture over the chicken. Cover and leave to

3. 4.

5.

6.

marinate for 10 minutes. Remove the chicken from the dish and reserve the marinade. Heat a small amount of oil in a frying pan over a medium heat, and cook the chicken pieces for about 5 minutes or until browned all over and cooked through thoroughly. You may need to do this in batches, depending on the size of your frying pan. Blend the cornflour with the stock and pour into a pan along with the reserved marinade. Bring the mixture to the boil, stirring constantly, for about 2 minutes or until the mixture has thickened. Serve the chicken on a bed of steamed rice, drizzled with the sauce, and sprinkled with chopped coriander or parsley.

Cream of Chicken Soup

Serve this up for lunch on a cold winter's day with some fresh crusty bread and you will keep the family warm and satisfied all afternoon. Serves:

4-6

Ingredients 1 small/medium sized whole (approximately 3 lb (1.5kg) weight) 1 tbs oil I Vz oz (45g) butter or margarine I onian, finely chopped

chicken

2 carrots, peeled and diced 3 sticks celery, trimmed and diced 1/3 cup plain flour 1 0 fl oz (300ml) light thickened cream 1/3 cup parsley leaves, roughly chopped (optional)

Method

1 . Place the chicken into a large pan and add 8 cups of cold water. Bring to the boil, then reduce to a simmer and cook for 45 to 55 minutes, or until the chicken is cooked through completely. Remove the chicken from the stock and set aside. 2. While the chicken is cooling, heat the oil and butter in a large pan and add the onion, carrot and celery. Cook gently for about 1 0 minutes, stirring occasionally, until the vegetables have softened slightly. Sprinkle the flour over the vegetables, and stir until thoroughly combined. Remove the pan from the heat and slowly add the cream, stirring continuously, and then add 2 cups of the

reserved stock. 3. Return the pan to the heat and bring to the boil while continuing to stir the mixture. Then slowly add another 6 cups of the reserved stock and continue to stir until it comes to the boil again. Reduce the heat and simmer gently for about 10 minutes, or until the vegetables are tender. 4. Meanwhile, remove the cooled chicken meat from the bones and chop it up into bite size pieces. Add to the pan and cook the soup for a further 5 minutes, or until the chicken is heated through. 5. Serve with chopped parsley sprinkled on the top.

Fried Chicken Take-away Style

Who needs to go out and spend a fortune at the local take-away when you can cook up your own tasty fried chicken at a fraction of the cost. Serves:

4-6

Ingredients For the Chicken

Oil 1 cup Buttermilk Salt and Pepper for seasoning 8 chicken thighs

For the Brine:

4 lemons, quartered 1 tbs chopped thyme 2 bay leaves 2 tsp crushed garlic 2 tsp chopped parsley 1 tsp salt 6 black peppercorns 2 tbs honey For The Coating:

5 oz ( 1 50g) flour 3/4 oz (20g) garlic powder 3/4 oz (20g) onion powder 1 tbs paprika 1 tbs cayenne

1 tbs salt 1 tbs pepper 1 tbs celery powder

Method

1. Make up a brine by adding all of the ingredients listed for the brine to a pan of water, and bring to the boil. Allow to cool completely, then add the chicken pieces. Leave for 6 hours. 2. Combine the flour, garlic powder, onion powder, paprika, cayenne and celery powder with 1 tablespoon of salt and 1 tablespoon of pepper and set aside for coating the chicken later. 3. Remove the chicken from the brine and pat dry with a cloth or paper towel. 4. Pour the buttermilk into a bowl, then divide the flour coating mix into two separate bowls. 5. One by one, dip the chicken thighs firstly into the flour coating mix, then the buttermilk, and then the coating mix again.

6. Now you are ready to deep fry the chicken at 325 degrees F ( 1 60 degrees C) for 4 to 6 minutes (depending on the size of the pieces) until brown and crispy. 7. Drain off the excess oil with paper towels before serving.

Jerk Chicken

Jerk is a delicious seasoning mix native to Jamaica, and is exceptionally good when cooked over charcoal or hardwood. You can make it as hot as you like, simply by adjusting the amount of fresh chillis you use. Serves:

4

Ingredients For the marinade: 3

red chillis, seeded and roughly chopped

2 tbs ground allspice, toasted in a dry pan 1 cup finely diced spring onion 4 cloves fresh garlic, finely chopped 3

tbs finely chopped fresh ginger

2 tbs finely chopped fresh thyme 1 tbs white wine vinegar Grated zest and juice of 2 limes 1 tsp black pepper

2 tbs olive oil 6 chicken drumsticks and 6 chicken thighs (leave the skin on) For serving:

Sea salt Juice of 3 limes

Method

1. Put all of the marinade ingredients except for the chicken pieces into a food processor and blend together to a paste. 2. Put the chicken into a dish and pour the paste over, making sure the chicken is coated all over. Leave in the fridge for at least 12 hours to get the best flavored result. 3. Heat your BBQ or chargrill to a medium to high heat. Season the marinated chicken portions with salt and place on the BBQ until cooked through. The jerk chicken will look quite charred when cooked, which is the desired result.

4. When cooked, squeeze the fresh lime juice over before serving.

Kung Pao Chicken

Serves:

4

Ingredients 4

-

6 chicken thigh fillets, boneless and skinless

For the marinade: 1

tbs com flour

2

tsp soy sauce

1

tbs Chinese rice wine

1

tsp oil

For the sauce: 1 Vz

tbs light soy sauce

1

tbs dark soy sauce

1

tsp sugar

1

tbs Balsamic vinegar

2

tbs water

1

tsp com flour

4 tbs cooking oil 2 Vz

inch (6cm) piece peeled fresh ginger. sliced

4 cloves garlic. sliced 6 - 8 dried red chillis. halved

&

3 spring onions. chopped into

1

de-seeded cm pieces

1 tsp peppercorns 3 tbs roasted peanuts

Method

1. Mix all of the marinade ingredients together. Cut the chicken pieces into small cubes, add to the marinade and leave in the fridge for about half an hour. 2. Mix all of the sauce ingredients together in a small bowl and set aside. 3. Heat a wok or frying pan with two tablespoons of oil and stir-fry the marinated chicken until cooked through. Set aside the cooked chicken. 4. Clean the wok or frying pan, then pour in two tablespoons of oil and heat until it starts to smoke. Add the ginger and garlic, stir briefly, then add the chillis. 5. Continue to stir fry until aromatic and spicy, then add the spring onions and peppercorns. Stir fry for two to three more minutes. 6. Add the cooked chicken meat and sauce mix, stirring continuously until the chicken and vegetables are coated with the sauce and it is warmed through completely.

7. Finally. stir in the roasted peanuts and serve.

Lemon Chicken

Serves:

4

Ingredients 10 or 12 chicken portions 1 cup vegetable oil 2 tbs finely grated ginger

4 cloves garlic, chopped 1 cup chicken stock 1;4

cup lemon juice, plus one sliced whole lemon

1 tbs light soy sauce 1 tsp caster sugar 1;4

cup chopped coriander

1 cup jasmine rice

Method

1. Heat the oil in a large frying pan or wok on a high heat until the oil is almost smoking. Cook the chicken portions for 2 to 3 minutes on each side until browned, and then drain. You may need to do this in several batches depending on the size of the pan, so make sure that the oil is reheated between batches. 2. Start cooking the jasmine rice in a separate pan so that it will be ready to accompany the lemon chicken.

3. Reserve 1 tablespoon of oil in the frying pan and drain off the rest. Reheat the oil on a high heat then add the ginger and garlic and fry for 1 minute (do not allow to brown) . Return the chicken to the pan and stir fry for 1 minute, then add the stock, lemon juice, soy sauce and sugar and bring to the boil. Reduce to a medium heat, cover the pan, and leave to simmer for 4 to 5 minutes. 4. Turn the chicken portions, replace the lid, and cook for a further 5 minutes or until cooked through completely. 5. Using a slotted spoon transfer the chicken portions to a warm plate and cover. Add the lemon slices to the sauce and simmer for 3 to 4 minutes until it has thickened slightly. Return the chicken to the sauce and stir to coat thoroughly. 6. Serve the chicken with the rice and sprinkle with chopped coriander.

Moroccan Chicken

Serves:

4

Ingredients 1,4

tsp saffron threads

2 cups chicken stock 2 tbs olive oil 21b (lkg) chicken portions I onian. chopped 2 cloves garlic. crushed

1 tsp ground coriander 1 tsp ground cumin 1 tsp paprika 1 tsp ground ginger Vz tsp ground cinnamon Vz cup dried apricots Fresh coriander or parsley to garnish

Method

1 . Preheat the oven to 350 degrees F ( 1 80 degrees C) . 2. Put the saffron threads and stock into a pan and bring to the boil. Turn off the heat and leave aside while the saffron infuses into the stock. 3. Heat the oil in a large frying pan over a high heat. Add the chicken pieces in batches and cook until they are golden brown all over. Place the chicken pieces into a large casserole dish.

4. Add the onion and garlic to the frying pan and cook over a medium heat for 3 to 4 minutes, or until golden in color 5. Add the coriander, cumin, paprika, ginger and cinnamon and cook for a further minute, stirring continuously. Add the saffron­ infused stock and bring to the boil. 6. Pour the onion and stock mixture over the chicken portions in the casserole dish, and stir in the dried apricots. Cover and put in the oven to bake for about an hour, or until the chicken is cooked through completely. 7. Garnish with coriander or parsley to serve.

Orange Chicken

Serves:

4

Ingredients 8 chicken thighs Zest of 1 orange Juice of 2 oranges (about 1 50mls) 3 tbs fresh oregano 4 tbs olive oil 3 cloves garlic. finely chopped Vz teaspoon black pepper

1 cup pitted black olives Vz cup chicken stock 2 tbs cornflour mixed with 4 tablespoons water salt to taste 2 tbs chopped parsley

Method

1. Put the chicken into a roasting pan and add the zest, juice, oregano, oil, garlic and pepper. Coat the chicken well, then spread the pieces out into a single layer. Cover and leave in the fridge to marinate for about 4 hours. 2. After 4 hours, preheat the oven to 400 degrees F (200 degrees C) . Remove the chicken from the fridge and sprinkle the olives evenly over the chicken. Add the stock. 3. Bake in the oven for 35 to 40 minutes or until the chicken is cooked and is turning brown. Remove from the oven and place the chicken on to a warm serving dish, reserving

the cooking liquid. 4. Pour the cooking liquid into a saucepan and bring to the boil. Slowly stir in the cornflour mixture to thicken the liquid slightly (you may not need to use the full amount so don't add it all at once) . 5. Season the sauce with salt to taste, then pour it over the chicken. Sprinkle with chopped parsley before serving.

Oven Fried Chicken

Serves: 4

Ingredients 8 chicken portions 1 cup dried bread crumbs 1 tsp garlic powder 1 tsp salt 1 tsp ground black pepper 1 tsp dried thyme Vz teaspoon paprika Vz cup mayonnaise

Method

1 . Preheat the oven to 340 degrees F ( 1 75 degrees C). 2. In a medium sized bowl, mix together the breadcrumbs, garlic powder, salt, pepper, thyme and paprika. 3. Coat each of the chicken pieces with mayonnaise.

4. Dip each chicken piece into the breadcrumb mixture until completely coated, and shake off the excess. 5. Place the coated chicken pieces on to a lightly greased baking dish and cook for 45 minutes, or until the chicken is completely cooked through.

Roast Chicken Done to Perfection

Who can resist roast chicken? Quite easy to prepare so it is perfect for a family dinner, as well as a special occasion.

Serves: 6 to 8 Ingredients 1 large chicken, fresh or defrosted %

tsp salt

1 small lemon, cut in half 1 medium onion, cut in half 2 tbs melted butter or margarine 1f.t

tsp black pepper

Method

1 . Pre-heat the oven to 350 degrees F ( 1 80 degrees C). Remove the giblets from the chicken and set aside. Trim off any excess fat from the chicken, then rinse it under cold water and pat dry with a paper towel. Weigh the chicken so that you can work out the correct cooking time: allow 20 minutes per pound (500g) . 2. Sprinkle 1f.t teaspoon of salt into the cavity, then rub the outside of the chicken with the

lemon halves. Place the lemon halves inside the cavity with the onion halves. 3. Place the chicken on a rack in a roasting tin. Brush melted butter all over the outside of the chicken then sprinkle with Vz teaspoon salt and 1;4 teaspoon of black pepper. Loosely cover the chicken with aluminum foil then place in the oven. Cook the chicken for the correct amount of time according to the weight, removing the aluminum foil after 45 minutes' cooking time. Baste the chicken often with the juices from the pan to keep it moist. 4. When cooked, cover the chicken with aluminum foil and allow it to rest for 15 to 20 minutes before carving.

Sesame Chicken

Serves:

4

to 6

Ingredients 8 chicken drumsticks 2 tbs plain flour 2 tbs grated Parmesan cheese 1 tsp chicken stock powder 1f.t

teaspoon dried mixed herbs

2 tbs toasted breadcrumbs 2 tsp sesame seeds oil for cooking

Method

1. Remove the skin from the chicken drumsticks, then moisten them slightly with water. 2. Combine the flour, Parmesan cheese, stock powder, herbs, breadcrumbs and sesame seeds in a medium sized plastic bag (freezer bag or sandwich bag is ideal) . 3. Add 2 chicken drumsticks at a time to the seasoned flour mix and shake the bag to coat the chicken all over. Repeat with the other drumsticks, two at a time. Place all of the coated drumsticks on to a lightly oiled baking dish. Leave to stand for about 15 minutes. 4. Meanwhile, preheat the oven to 400 degrees F (200 degrees C) . 5. Place the chicken drumsticks into the oven and cook for about 20 minutes, or until completely cooked through.

Sweet and Sour Chicken

Serves:

4

Ingredients 3 or 4 chicken thighs Flour for coating Small quantity of oil for frying 1 small onion

1 red capsicum Vz tin pineapple pieces 1 tbs vinegar 1 tbs tomato puree 1 tbs soy sauce Vz tin pineapple juice 1 tbs sugar

Method

1. Cut the chicken into strips, then roll in flour to coat them. 2. Heat the oil in a frying pan, then add the chicken strips and fry on all sides until golden. 3. Chop the onion and capsicum finely and cook in the microwave for 1 minute. Add to the frying pan, along with the pineapple pieces, vinegar, tomato puree, soy sauce, pineapple juice and sugar, stirring well. Cover the pan and simmer for 10 minutes.

Serve with rice.

Tandoori Chicken

Serves:

4

Ingredients 8 good sized chicken portions 1 tsp salt 2 cups plain yoghurt Juice of two lemons

3 garlic cloves, crushed 1J4

cup tandoori paste

Method

1. Slash the chicken pieces at approximately 1cm intervals and rub in the salt. Place in a shallow dish or bowl and set aside. 2. In a separate bowl mix together the yoghurt, lemon juice, crushed garlic and tandoori paste. Pour this mixture over the chicken pieces, cover, and leave to marinate for at least 4 hours, turning occasionally. For the best flavor, leave to marinate overnight if possible. 3. After marinating, preheat the oven to 400-425 degrees F (200-220 degrees C) . 4. Place the chicken pieces into a roasting dish and bake for 30 to 40 minutes, or until cooked through completely.

Teriyaki Chicken

Serves:

4

Ingredients 1 lb (500g) chicken breast, cut into bite sized pieces 1 red onion, sliced coarsely 2 tbs of sake 1 tbs oil For the Teriyaki Sauce: 2 tbs soy sauce

2 tbs mirin 4 tbs sake Vz tbs sugar

Method

1. Marinate the chicken pieces in the sake for about half an hour. 2. Mix all the ingredients for the teriyaki sauce together. 3. Thread the chicken and onion pieces alternately on to bamboo skewers. 4. Heat the oil in a frying pan and cook the skewered meat and onion for about 3 minutes on one side, then turn and cook for a further 3 minutes on the other side. 5. Add the teriyaki sauce to the frying pan, covering the skewers, and cook for a couple more minutes until the sauce reduces slightly. 6. Delicious served with rice.

Conclusion

I hope you enjoy these recipes as much as I do. I would love to hear your thoughts and comments, so if you could spare a moment to put your honest review on Amazon for me, I will be very interested to read it. I am always on the look out for new recipes, so if you would like to share your favorite family recipes with me for inclusion in one of the 'To Die For' books or on my website, I would love to hear from you. If your recipe is selected for inclusion on the website, your name will be included alongside your recipe. If your recipe is included in one of the 'To Die For' cookbooks, your name will be published alongside your recipe and you will be sent a free copy of the cookbook ! Share your favorite family recipes with me here: http://www.recipestodiefor. org/your-recipes I have many more delicious recipes to share with you, so please check out my other titles in the 'Recipes to Die For' series.

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