CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE

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CRISPY SKINNED PAN-ROASTED CHICKEN BREASTS + ROSEMARY THYME PAN SAUCE
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Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
Course Main Dish
Servings
Ingredients
  • 4 boneless skin-on chicken breasts
  • sea salt falkes
  • Freshly ground black pepper
  • 1-2 tablespoons light olive oil
  • 1 shallot (or small onion) diced
  • 1 garlic clove minced
  • 1 cup chicken stock
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 tablespoon unsalted butter
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Instructions
  1. Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
  2. Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
  3. Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don't not touch or move for 6-8 minutes.
  4. Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
  5. Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
  6. Remove the chicken to a clean plate to rest, and start with the pan sauce.
  7. Place the pan the chicken was in onto the stove top and heat over medium high heat.
  8. Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
  9. Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
  10. Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
  11. Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.
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Aloha Grilled Pineapple Chicken – Your go to Summer Recipe! 🍍☀️🍍☀️

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Aloha Grilled Pineapple Chicken - Your go to Summer Recipe! 🍍☀️🍍☀️
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Course Entree, Main Dish
Servings
Ingredients
  • 1 cup unsweetened pineapple juice
  • 3/4 cup tomato ketchup
  • 1/2 cup. low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tbsp finely grated ginger
  • 500 g boneless skinless chicken breasts
  • 1 tsp vegetable oil plus more for grill
  • 1 pineapple sliced into rings & halved
  • Thinly sliced green onions for garnish
Course Entree, Main Dish
Servings
Ingredients
  • 1 cup unsweetened pineapple juice
  • 3/4 cup tomato ketchup
  • 1/2 cup. low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 cloves garlic crushed
  • 1 tbsp finely grated ginger
  • 500 g boneless skinless chicken breasts
  • 1 tsp vegetable oil plus more for grill
  • 1 pineapple sliced into rings & halved
  • Thinly sliced green onions for garnish
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Instructions
  1. In a large bowl, whisk together pineapple juice, ketchup, soy sauce, brown sugar, garlic, and ginger until combined.
  2. Add chicken to a large resealable plastic bag and pour in marinade. Let marinate in the fridge at least 2 hours and up to overnight.
  3. When ready to grill, heat grill to high. Oil grates and grill chicken, basting with marinade, until charred and cooked through, 8 minutes per side.
  4. Toss pineapple with oil and grill until charred, 2 minutes per side.
  5. Garnish chicken and pineapple with green onions before serving.
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Orange & Rosemary Glazed Chicken Thighs

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Orange & Rosemary Glazed Chicken Thighs
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Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
Servings
Ingredients
  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper
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Instructions
  1. Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
  2. Marinate chicken pieces in the mixture for half a day or overnight.
  3. Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 - 20 more minutes or until chicken is brown.
  4. Baste chicken with leftover marinade from time to time.
  5. Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
  6. Serve with brown rice.
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BBQ Brined Chicken Breast W. Lemon Garlic Green Beans

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BBQ Brined Chicken Breast W. Lemon Garlic Green Beans
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Servings
Ingredients
  • 6 large chicken breasts
  • For the marinade:
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar we used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 small garlic cloves chopped, or 2 large
  • Juice of 1 lime
  • Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper to taste
Beans
  • 500 g green beans trimmed, washed, and dried
  • 1 large lemon sliced
  • 1 Tablespoon garlic chopped *
  • 6-8 garlic cloves unpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepper to taste
Servings
Ingredients
  • 6 large chicken breasts
  • For the marinade:
  • 1/4 cup soy sauce
  • 1/4 cup balsamic vinegar we used white balsamic
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon dijon mustard
  • 1 teaspoon dried thyme
  • 3 small garlic cloves chopped, or 2 large
  • Juice of 1 lime
  • Large handful parsley chopped (roughly 4 "loose/heaping" Tablespoons
  • salt & pepper to taste
Beans
  • 500 g green beans trimmed, washed, and dried
  • 1 large lemon sliced
  • 1 Tablespoon garlic chopped *
  • 6-8 garlic cloves unpeeled
  • 1 Tablespoon Olive Oil
  • salt & pepper to taste
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Instructions
  1. In a large Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.
  2. Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
  3. To BBQ Chicken
  4. Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill.
  5. Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill and let rest 5 minutes then serve immediately.
  6. For the beans Preheat oven to 180 C.
  7. Add green beans, chopped garlic, olive oil, and salt & pepper to baking sheet. Toss evenly to coat.
  8. Place the whole unpeeled garlic cloves and lemon slices throughout the pan.
  9. Roast for 15 minutes. Flip.
  10. Roast 15-20 min more, until green beans are roasted brown. Let stand for 2-3 minutes. Stir to evenly distribute lemon juice. Serve.
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spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa

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spicy cider beer braised chicken tacos w. sweet chili apple-pomegranate salsa
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Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
  • 1 kg skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiliesadobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer 8 ounce
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4 cup fresh corriander chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce
Course Entree, Main Dish
Cuisine Sth American
Servings
Ingredients
  • 1 kg skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic minced or grated
  • 2 in chipotle chiliesadobo minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne or more or less to taste
  • salt and peper
  • 1 beer 8 ounce
  • 1/2 cup apple cider plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas for serving
  • grated cheddar + parmesan cheese for serving
SWEET CHILI APPLE-POMEGRANATE SALSA.
  • 2 granny smith apples finely chopped
  • seeds from one small pomegranate
  • 1 jalapeño seeded + chopped
  • 1/4 cup fresh corriander chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce
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Instructions
  1. Add the chicken to a bowl. Drizzle with olive oil. Add the garlic, minced chipotle chilies in adobo, chili powder, smoked paprika, cumin, brown sugar and a pinch of both salt and pepper. Toss well to combine, making sure all the chicken gets coated in seasonings.
  2. Heat a large thick based pan over medium high heat. Once hot, add the chicken and sear on both sides, about 2-4 minutes per side. Reduce the heat slightly and pour in the beer + apple cider. Scrape up any browned bits from the bottom of the pan, cover and simmer for 25-30 minutes or until the chicken is tender and cooked through.
  3. Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, corriander, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.
  4. Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.
  5. To serve, add the shredded chicken to a warmed tortilla. Top with cheddar, avocado and then the apple salsa. Sprinkle with parmesan cheese and chopped corrainder.
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Sriracha, Honey & Lime Chicken Skewers

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Sriracha, Honey & Lime Chicken Skewers
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Servings
Ingredients
  • 3 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest from one lime
  • 3 tablespoons fresh lime juice from 2 limes
  • 4 garlic cloves peeled and roughly chopped
  • 2 piece thumb sizedfresh ginger peeled and roughly chopped
  • 1.5 tablespoons Sriracha sauce
  • 1.5 teaspoon salt
  • 1.5 kg boneless skinless chicken thighs trimmed and cut into 5cm chunks
  • 2 tablespoons chopped coriander plus a few whole sprigs for garnish
  • Limes sliced into wedges, for garnishing
Servings
Ingredients
  • 3 tablespoons soy sauce
  • 1/4 cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest from one lime
  • 3 tablespoons fresh lime juice from 2 limes
  • 4 garlic cloves peeled and roughly chopped
  • 2 piece thumb sizedfresh ginger peeled and roughly chopped
  • 1.5 tablespoons Sriracha sauce
  • 1.5 teaspoon salt
  • 1.5 kg boneless skinless chicken thighs trimmed and cut into 5cm chunks
  • 2 tablespoons chopped coriander plus a few whole sprigs for garnish
  • Limes sliced into wedges, for garnishing
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Instructions
  1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
  2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the fridge for at least 6 hours or overnight.
  3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it - if they are browning too quickly, turn the heat down.)
  5. Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or place it alongside. Scatter the chopped coriander over top and garnish the platter with lime wedges and coriander sprigs.
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MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

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MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS
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Course Entree, Main Dish
Cuisine Middle Eastern
Servings
Ingredients
  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g
Couscous
  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g
Course Entree, Main Dish
Cuisine Middle Eastern
Servings
Ingredients
  • 2 tsp ground ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 1/3 cup olive oil 80ml
  • 4 chicken marylands or 4 chicken drumsticks and 4 thighs
  • 2 onions sliced into thick rounds
  • 1 in large sweet potato cut3cm wedges
  • 1 garlic bulb halved
  • 2 tbs harissa paste
  • 1 cup Greek-style yoghurt 280g
Couscous
  • 1 cups ½ couscous cooked to packet instructions, 300g
  • leaves ½ bunch coriander chopped, plus extrato serve
  • leaves ½ bunch parsley chopped
  • 100 g dried apricots soaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil 60ml
  • 1/3 cup pistachios chopped, 55g
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Instructions
  1. Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
  2. Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting tray. Place in the oven and cook for 40 minutes or until golden and cooked through.
  3. For the couscous, combine all the ingredients in a bowl and keep warm.
  4. Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
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Thai Style Sticky Chicken Wings

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Thai Style Sticky Chicken Wings
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Cuisine Asian
Servings
as a side
Ingredients
  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper
Cuisine Asian
Servings
as a side
Ingredients
  • 18 whole chicken wings split at the joint
  • 1/2 cup of Asian chilli sauce
  • 4 tbsp palm sugar or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger minced
  • 1 clove of garlic minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh corinader chopped
  • 1/2 tsp chili flakes
  • 2 shallots thinly sliced
  • pinch Generousof salt
  • pinch Generousof cracked black pepper
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Instructions
  1. Preheat an oven to 180C and line a large baking tray with parchment paper.
  2. Lay the chicken wings on the tray, and generously season with salt and pepper allow to sit for 10 minutes.
  3. Place in the oven on a middle rack and cook for about a two hours turning the wings as they get a dark golden and almost crispy texture. Continue cooking until the flipped side gets nice and crispy.
  4. During this cooking time, make the sauce. Add everything but the shallots, coriander, and peanuts to a pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half.
  5. Remove the wings from the oven.
  6. Pour the sauce into a large mixing bowl, then add in the wings and toss to coat.
  7. Pour the wings and sauce back on to the tray and return to the oven for 10 minutes.
  8. Take that same mixing bowl and toss in the shallots, coriander, and chopped peanuts.
  9. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  10. Gently slide everything onto your serving dish, and dig in!
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Garlic Butter Thyme Roast Chicken

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Garlic Butter Thyme Roast Chicken
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Course Main Dish
Servings
Ingredients
Garlic Butter
  • 4 teaspoons butter softened
  • 2 cloves garlic pressed or finely grated
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon each salt and pepper
Gravy
  • 4 teaspoons butter softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup low salt chicken stock
  • pinch pepper
Roast Chicken
  • 1 whole chicken 1.5 kg
  • 1/4 teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary
Course Main Dish
Servings
Ingredients
Garlic Butter
  • 4 teaspoons butter softened
  • 2 cloves garlic pressed or finely grated
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 teaspoon each salt and pepper
Gravy
  • 4 teaspoons butter softened
  • 2 tablespoons all-purpose flour
  • 1/4 cup dry white wine
  • 1 cup low salt chicken stock
  • pinch pepper
Roast Chicken
  • 1 whole chicken 1.5 kg
  • 1/4 teaspoon each salt and pepper
  • 1 small onion quartered
  • 4 fresh thyme
  • 1 fresh rosemary
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Instructions
  1. Garlic Butter - In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
  2. Roast Chicken - Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
  3. Roast in 190°C oven for 45 minutes, baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 85°C, about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
  4. Gravy - Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
  5. Whisk in stock, bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.
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MEXICAN STREET STYLE CORN & CHICKEN CHOWDER

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MEXICAN STREET STYLE CORN & CHICKEN CHOWDER
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Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
Course Entree, Main Dish
Cuisine Sth American
Servings
large
Ingredients
  • 6 ears corn kernels removed, reserving 1-2 striped cobs
  • 500 g chicken thighs sliced thinly skin off
  • 2 tablespoons Butter
  • 2 tablespoons oil
  • 1 cup white onion diced
  • 2 garlic cloves minced
  • 1 bottle sliced jalapenos optional
  • 4 cups chicken stock
  • 1/2 teaspoon chili powder
  • 1/4 cup Parmesan cheese
  • 1/2 cup thickened cream
  • Zest of 1 lime
  • Juice of 2 limes
  • salt and pepper to taste
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Instructions
  1. In a medium pot over medium hear, saute corn in 1 tablespoon butter and 1 tablespoon oil for 5 minutes. Remove.
  2. Add remaining butter and oil to the pan and add garlic and onion and saute for 5 minutes.
  3. To the pan, add 3/4 of the sautéed corn back into the pot with the garlic and onion.
  4. Stir in jalapenos, chicken stock, chili powder and reserved corn cobs and simmer for 20 minutes.
  5. Remove from heat and discard cobs.
  6. With an immersion blender, puree the soup until smooth.
  7. Add sliced chicken thighs and poach on medium heat (do not boil) until cooked through - around 5 - 7 minutes.
  8. Stir in Parmesan cheese, cream, lime zest, lime juice and remaining sautéed corn.
  9. Place into bowls and top with desired toppings.
Recipe Notes

Toppings: coriander, crumbled hard feta cheese, chili powder, charred corn kernels, limes wedges and/or sour cream thinned with lime juice. Toated tortillas. *To char corn place 1 whole corn cob over a gas burner, set to medium heat, and with a close eye, watch until the cobs are blistered - Or rotate under a grill.

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