Cajun style chicken meatballs

Ingredients
450g/1lb boneless and skinless chicken
thigh meat
10ml/2 tsp Cajun spice mix
10ml/2 tsp hot chilli sauce
Salt and freshly ground black pepper
15ml/1 tbsp chopped fresh parsley
5ml/1 tsp cornflour
30ml/2 tbsp plain flour
30ml/2 tbsp sunflower oil
1 small red pepper, halved lengthways and deseeded
60ml/4 tbsp soured cream
Boiled rice and salad leaves to serve, optional

Method
1. Mince the chicken using the mincer fitted with the fine screen, straight into the mixer bowl.
2. Add the Cajun spice mix, chilli sauce, a little salt, parsley and cornflour. Using the K Beater at minimum speed, mix together.
3. Divide the mixture into 16, roll into balls and coat in flour to make them less sticky. Heat the oil in a large frying pan. Shallow fry over a gentle heat for about 10 minutes, turning occasionally until browned.
4. Meanwhile fit the food processor with the thick slicing plate and slice then peppers into thin strips. Add the strips to the pan and increase the heat slightly. Fry for 5 minutes, or until the pepper is slightly burnt at the edges.
5. Remove from the heat, pour in the soured cream and season well.
6. Leave for 2-3 minutes and let the cream bubble whilst the pan is cooling. Serve on a bed of rice if wished, with a mixed leaf salad.

Tandoori style chicken

Ingredients
1.25kg/2½lb chicken pieces (legs and/or
breasts) skinned
1 tsp salt
3 tbsp lemon juice

FOR THE MARINADE
50ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
10 ml/2 tsp garam masala (Blend of Indian
spices)
Lime or lemon wedges, to serve

Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in the food processor or liquidiser and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges.

Spicy chicken kebabs

Ingredients
3 garlic cloves, roughly chopped
Knob fresh ginger, roughly chopped, plus extra
to serve
Zest and juice 1 orange
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce vegetable oil
4 small boneless, skinless chicken breasts,
cut into cubes Button mushrooms
20 cherry tomatoes


Method
1. Place the garlic, ginger, orange zest and spring onions in the food processor and process until paste -like. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
2. Thread the chicken, tomatoes, mushrooms and peppers onto 20 small wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter,
scatter with chopped spring onion and eat with your fingers.

Chicken Parmesan

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
Pinch pf black pepper
pinch of paprika
pinch of Italian seasoning 
6 boneless skinless chicken breasts 
2 cups tomato sauce 
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons or any other kind


Method:
heat oven 180c , in a baking dish add the oil spices then top with the chicken neatly then add the tomato sauce and basil and then top with the shredded cheese both mozzarella and Parmesan to cover the sauce .

Then add the croutons and then cover again with cheese to cover the croutons and sauce bake for 40 min and enjoy the crispiness on the outside and the softness if the inside.

Chicken Vindaloo

Ingredients:
*4 chicken breasts
* splash lemon juice
* 2 Tbsp white vinegar
* 2 medium onions
* 5 tsp garam masala
* 1 tsp cumin
* 1 tsp ground coriander
* 1 tsp cayenne pepper
* ½ tsp mustard seeds
* ½ tsp ground cumin
* ½ tsp ground cinnamon
* ½ tsp chili powder
* pinch salt
* coriander leaves , to garnish

Method: 
Make a PasteWith the lemon juice, vinegar, onion, mustard seeds and spices, make a paste. Add the chicken to the marinade and leave for at least 3 to 4 hours.

Fry the Onion and spicesFry the onion in oil until it has turned translucent, then add the garlic, ginger, spices, salt and stir.

Add the chickenAdd the marinaded chicken and cook until the chicken is opaque i
color.
Reduce and simmer for 20 minutes or until the Chicken is cooked, stirring constantly. If needed, add more water to prevent the curry becoming too thick or dry.

Serve hot with rice and garnished with the whole coriander leaves sprinkled over the top.

Shish Taouk ( Chicken on Skewers)

Ingredients:
* 4 boneless skinless chicken breasts (about 800 g/ 1.75 lbs)
* 1/4 cup yogurt
* 3 tbsp olive oil
* 2 tbsp tomato paste
* 4 cloves garlic
* 1 lemon (juice only)
* 1 tbsp sweet paprika
* 3/4 tsp dried thyme
* 1/2 tsp ground cumin
* 1/4 tsp ground allspice *
* 1 tsp salt + 1/2 tsp ground pepper, or to taste

For skewers
* 1 medium red bell pepper
* tomatoes
* 1/2 large white onion

Method: chop the garlic and put it in a medium bowl along with the yogurt, tomato paste, olive oil and lemon juice. Add in the dried spices, salt and pepper and stir or whisk until the mixture is uniform.

Cut the chicken into bite sized cubes, each about 1 – 1.5″ in length and as uniform in size as possible. You want the chicken to cook at a fairly consistent rate. Coat the chicken with the marinade and leave it to soak up those flavors in the fridge for 2-8 hours . The yogurt marinade will make the chicken decidedly juicy, but if you leave it in the marinade too long the meat will actually get soft and lose it’s texture.

Assemble the skewers start by adding 2-3 pieces of chicken, a slice of onion and pepper, 2-3 more pieces of chicken, and so on until the skewer is full. 

Grill the chicken over moderately high to high heat for about 5-7 minutes per side, flipping only once, until you see visible char marks and the chicken is cooked through.

you can eat this as it is or you can add it to a sandwich or even with rice enjoy

Chicken stuffed with wild mushrooms

Ingredients
* 25g mixed dried mushrooms
* 4 large skinless chicken breast fillets
* 1 handful fresh thyme sprigs, leaves picked
* 1 splash chilli oil, (optional)
* 1 tbsp olive oil

Method: Put the dried mushrooms in a small bowl. Just cover with boiling water, and leave to soften for 30 minutes. Drain through a sieve, reserving the soaking liquid.

Slice the chicken breasts lengthways to form a pocket – be careful not to cut all the way through. Season well with salt and black pepper, and scatter with half of the thyme leaves. Put the soaked mushrooms, remaining thyme, and chilli oil (if using), in a bowl and season well. Mix together, then stuff each chicken breast with the mixture, and fold over the top to seal.

Heat the oil in a large frying pan over a medium-high heat. Carefully add the chicken, pocket-side down. Leave to cook undisturbed for 6–8 minutes, then turn over and cook the other side for about the same time until cooked through. Remove from the pan, and set aside to keep warm.


Pass the reserved soaking liquid from the mushrooms through a fine sieve, then add to the pan. Increase the heat, and let boil and reduce by half. To serve, spoon a little of the reduced mushroom stock over the chicken, and serve with creamy mashed potato.

Asian BBQ Chicken

Ingredients:
1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Method: 
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)


Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

*Tip: When I make this I usually make 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Butter Chicken

Ingredients:
* 3 tsp garam masala
* 1 tsp chilli powder
* 2 tsp ground ginger
* 2 tsp ground coriander
* 2 tsp lemon juice
* 2 tsp tomato paste
* 1/2 cup plain yoghurt
* 1kg chicken thigh fillets, trimmed, quartered
* 75g butter, chopped
* 1 brown onion, halved, thickly sliced
* 2 garlic cloves, crushed
* 1 cinnamon stick
* 3 cardamom pods, bruised
* 2 tsp smoked paprika
* 1 cup chicken stock
* 1 1/2 cups tomato sauce
* 1/2 cup pure cream
* Steamed rice to serve

Method: Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.


Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.

Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.


Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.


Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.

Stuffed Chicken

Ingredients:*1 1/2 kg chicken 
*1 Cinnamon stick
*3-4 sweet peppercorns
*2 grains cardamom 
*1 medium onion
*1 bay leaf 
*2 tbsp butter
*2 tbsp oil
*salt to taste
*4-5 tbsp fresh cream

stuffing:

*200 grams ground beef or lamb 
*1/2 tsp salt 
*1/2- 3/4 tsp all spice
*1/4 cloves
*1/2 tsp cinnamon 
*1/4 tsp nutmeg
*1/4 tsp cumin (optional)
*1/4 tsp cardamom 
*1/4 tsp saffron or curcuma
*1 medium onion chopped
*1/4 cup almonds
*1/4 cup pine nuts
*1 cup short grain rice washed and drained 
*4 tbsp oil
*1 tbsp butter 
*1 3/4 cups water

Method: Heat the oil and butter and fry the almonds and onion nuts.Remove

In the same oil fry the onion until transparent.

Add the ground meat and cook until the meat changes color , adjust salt.

Add the rice and 1 3/4 water cover the lid of the pan and cook until the rice absorbs all the water.

Stir in the spices and leave it to rest for half an hour for the flavors to blend.

Stuff the chicken with this mixture and join the legs sewing the opening in between with needle or thread or you can tie it with a string .

Heat 2 tbsp butter and tbsp oil and fry the chicken on all sides.

cover chicken with water add cinnamon ,peppercorns and cardamom ,onion bay leaf and some salt bring to boil. Remove the froth that appears on the surface and cook until the chicken is most done. remove and coat the chicken with the fresh cream and transfer to a baking tray bake in a moderate oven until the chicken is golden brown and cook completely .

Transfer the chicken to a serving platter surround with spice rice and top with the fried nuts .

Roast Chicken with Wild Mushroom Sauce

Ingredients:
4 boneless chicken breast halves with skin (about 11 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1 pound assorted mushrooms, stemmed and quartered
2 tablespoons sherry vinegar
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
2 tablespoons chopped fresh flat-leaf parsley, plus sprigs
1 tablespoon heavy cream

Directions:
1-Preheat oven to 375 degrees. Season chicken with salt and pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down; cook until golden brown, 4 to 5 minutes. Flip; transfer to oven. Roast about 15 minutes. Transfer to a plate; cover.

Place the skillet over medium heat. Add onion; cook, stirring, 1 minute. Add mushrooms. Cover; cook, stirring occasionally, 3 minutes. Stir in vinegar. Add flour; cook, stirring, 1 minute. Stir in stock and chopped parsley; simmer, stirring, until thickened, about 5 minutes. Stir in cream; season with salt and pepper. Serve with chicken; garnish with parsley sprigs

Asian Tacos

Ingredients
*1 tablespoon vegetable oil
*1 1/4 lb boneless skinless chicken breasts, cut into thin strips.
*broccoli, red peppers, onions and mushrooms. Frozen or fresh 
*1/2 cup stir-fry sauce
*Bread Tortillas 
*2 Tbsp soy sauce
*1 Tbsp oyster sauce 


Method:1. 1 In skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.
2. 2 Cut vegetables into about 1/2-inch pieces; add to chicken in skillet. 
Cook and stir over medium-high heat about 2 minutes. 

3.Add vegetables in boiling water until soft. Then add to the wok 

4. Add soy and oyster sauce. Cook and stir about 2 minutes or until hot.
3. 3 Spread about 1/2 cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

Chicken Stir Fry

Ingredients
* 2 tbsp soy sauce
* 2 tsp sugar
* 2 tsp vinegar
* 2 tbsp sesame oil
* Salt to taste
* 1 ½ tbsp cornstarch
* 500 g broccoli
* 2 tbsp chicken stock or water
* 2 to 4 pieces skinless chicken breast
* 2 tbsp vegetable oil
* 1 large red pepper
* A handful of cashew nuts
* 1 clove of garlic, minced
* 3 scallions
* 1 ½ tbsp fresh ginger, minced

Method
Chop the broccoli into bite-sized florets. Put them into a little salted boiling water and cook for 3 minutes until done but firm. Remove the broccoli from the saucepan and set aside

Cut the red pepper into thin strips and put to one side.

Cut the scallions into thin slices and place onto a plate with the pepper and broccoli.

Cut each of the chicken breast pieces into thin strips and set aside separately.


In a jar mix the soy sauce, sugar, white wine vinegar, sesame oil, salt, cornstarch and chicken stock. Add the optional rice wine or sherry now. Shake the jar vigorously until everything is well mixed and set aside.


Heat the wok or skillet until very hot. Add a tablespoon of vegetable oil followed immediately by the red pepper strips and cashew nuts. Stir-fry for a minute, keeping the ingredients moving to avoid burning, until the pepper is soft. Take off the heat and set it to one side.


Pour another tablespoon of vegetable oil into the wok, add the chicken strips and stir fry for about a minute until the strips are well seared. Take them off the heat and put them into the dish with the cashews and pepper.


Pour the remaining tablespoon of oil into the wok and stir fry the garlic, ginger and scallions for about half a minute.

Return the red pepper, cashews and chicken to the wok, add the steamed broccoli and pour in the sauce. Cook while stirring for 1 minute until the sauce thickens and coats all the ingredients evenly.

Serve immediately with white rice.

Sweet and sour Chicken

Ingredients
* ½ kg chicken breast
* ¼ cups (60ml) corn starch
* 1 green pepper
* 4 pineapple slices
* 1 medium onion
* Sauce:
* 3 tbsp vinegar
* 4 tbsp sugar
* 4 tbsp ketchup
* 5 tbsp water
* 2 tsp corn starch
* ½ tsp sesame oil
* 2- 4 cups corn oil , for frying

Method:Start by slicing the chicken into one inch cubes and placing the cubes into bowl. Now add a half cup of corn starch into the bowl and thoroughly coat the chicken cubes. 

Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 
(163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. . So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.


Take your green peppers and seed it .Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.

After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.


Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

fast chicken stir fry

Ingredients:
4 chicken breast cubed
4 tbsp oyster sauce
corn flour
white pepper
salt
soy sauce 
chicken spices 
1 maggi cube also a cup of water
Broccoli
3 Carrots thinly sliced
1 tsp ginger
1tsp garlic powder
1 onion sliced
1 green pepper cut into cubes.

Method:
In a large bowl add the cubed chicken add corn four just a little bit to coat the chicken , add the oyster sauce and sprinkle salt and white pepper.
Fry the onions , garlic and ginger in a tbsp of oil until brown put a side
In the same frying pan add the chicken cook on both sides are no longer pink .
Add the chicken spices if you want it spicy add chili spice then add a drizzle of soy sauce .
In a cup of boiling water add the maggi cube mix well then add it to the chicken mix well .

In a sauce pan add water let it boil then add a dash of salt add you carrots first when soft add the broccoli and the green pepper cook until all the vegetables are soft drain the vegetables and add to the chicken

Mix well and serve immediately with withe rice enjoy

Brown-Sugar Barbecue Chicken Drumettes

Ingredients:

* 2 cups ketchup
* 1 cup packed light-brown sugar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons cider vinegar
* Coarse salt and ground pepper
* 6 pounds chicken drumettes, patted dry

Directions:

1.In a medium bowl, whisk together ketchup, sugar, Worcestershire, and vinegar; season with salt and pepper. Set aside 1 cup sauce for tossing raw chicken; use rest for baked chicken.

2.Preheat oven to 450 degrees, with racks in upper and lower thirds; line two rimmed baking sheets with aluminum foil.

3.Divide drumettes between baking sheets, and toss with reserved 1 cup sauce.

4.Bake chicken until opaque throughout, 30 to 35 minutes, rotating sheets and tossing chicken halfway through. Toss baked drumettes with 1/2 cup sauce, and serve with remaining sauce on the side.

Grilled Chicken and Creamy Corn

ingredients

• 2 Tbsp. olive oil
• 1 tsp. smoked paprika
• 3 fresh ears of sweet corn
• 4 skinless, boneless chicken breast halves
• 1/3 cup sour cream
• Milk
• 1/4 cup shredded fresh basil

Directions

1. In small bowl combine olive oil and paprika. Brush corn and chicken with oil mixture. Lightly sprinkle salt and pepper. Grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once.

2. Carefully cut kernels from cob by firmly holding the corn at the top (using a kitchen towel to grip, if necessary) and slicing downward with a sharp knife. Transfer to bowl; stir in sour cream. Season with additional salt and pepper. Stir in milk to desired creaminess. Slice chicken breasts. Serve with corn; sprinkle shredded basil.

recipe source: www.BHG.com