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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Chicken Caesar Salad Croquettes

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Chicken Caesar Salad Croquettes
Votes: 1
Rating: 5
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Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Croquettes
  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying
Caesar dressing
  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice
To coat the croquettes
  • plain flour
  • eggs
  • breadcrumbs
To plate
  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket
Course Entree, Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Croquettes
  • 200 g of chicken thigh
  • 1 lt of chicken stock
  • 20 g of unsalted butter
  • 100 g of plain flour
  • 50 g of Parmesan
  • 30 g of anchovy chopped
  • 2 garlic clove crushed
  • 20 g of parsley chopped
  • salt
  • vegetable oil for frying
Caesar dressing
  • 2 egg soft boiled
  • 2 tbsp of white wine vinegar
  • 3 tbsp of Dijon mustard
  • 2 anchovy
  • 100 ml of olive oil
  • 150 g of Parmesan finely grated
  • worcestershire sauce to taste
  • lemon juice
To coat the croquettes
  • plain flour
  • eggs
  • breadcrumbs
To plate
  • 2 leaves romaine lettuce head only
  • 400 g of spinach
  • Parmesan shavings
  • Cress or rocket
Votes: 1
Rating: 5
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Instructions
  1. For the croquette filling, pour the chicken stock into a small saucepan and season with salt. Add the chicken thighs, bring to a simmer and poach for 12–14 minutes until the chicken is just cooked. Leave to cool in the liquid. Once cool, remove the chicken and chop into small pieces. Reserve the stock for the béchamel
  2. Make a roux with the butter and flour, stirring all the time, and gradually add the stock until a thick béchamel is achieved. Add the Parmesan, anchovies and garlic, then transfer to a blender and blitz until smooth. Fold through the parsley and chopped chicken and season to taste with salt
  3. Transfer the mix to a tray and place in the fridge until set and firm. When the mixture is set, divide into 12 balls and retain in the fridge
  4. To make the Caesar dressing, blend the egg, vinegar and the mustard until smooth. Add the anchovy, then slowly add the olive oil in a steady stream while whisking, as if you were making a mayonnaise
  5. Once emulsified add the finely grated Parmesan, Worcestershire sauce and adjust the consistency with a touch of warm water and lemon juice. The dressing should be a little loose
  6. Prepare three bowls for crumbing: one with flour, one with egg wash and one with breadcrumbs. Roll the croquettes through each bowl, ensuring that the croquettes are completely covered in the breadcrumbs. Store in a tray of breadcrumbs until needed
  7. Bring a large pan of lightly salted water to the boil and blanch the lettuce and spinach for 2 minutes. Drain well and squeeze out any excess water before transferring to a blender. Blitz until smooth and pass through a fine sieve. Chill in a bowl over ice until needed
  8. Preheat the vegetable oil in a deep saucepan or deep fryer to 180°C
  9. Once the oil is up to temperature, fry the croquettes for 2–3 minutes until golden
  10. To serve, swirl the lettuce purée around the bottom of the plate, add 3 croquettes per portion and a dot of Caesar dressing. Garnish with lettuce leaves, shaved Parmesan, cress and anchovies
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Indian Style Roast Free Range Chicken

This recipe is a great way to jazz up a traditional roast, where the chicken is marinated in yoghurt and spices making it incredibly tender. The flavours here are really fantastic and it’s worth the marinating time. When served on a bed of cardamom couscous, this really becomes something special.

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Indian Style Free Range Chicken w. Cardamom, Almond & Corriander Coucous
Votes: 1
Rating: 5
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Cuisine Italian
Servings
Ingredients
  • 1.5 kg whole chicken Bannockburn Free Range Chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds
Cuisine Italian
Servings
Ingredients
  • 1.5 kg whole chicken Bannockburn Free Range Chicken
  • 2 large onions peeled and cut into thick slices
  • 1 tbsp rapeseed oil
  • 1 lemon halved
  • For the marinade:
  • 2 large garlic cloves crushed
  • 1 tbsp freshly grated root ginger
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 1 tsp hot paprika
  • 1 tbsp ground turmeric
  • 2 tbsp rapeseed oil
  • 250 ml natural yogurt
  • sea salt and freshly ground black pepper
  • 3 cardamom pods
  • 200 g couscous
  • 2 tsp vegetable stock granules
  • handful fresh coriander leaves roughly chopped
  • 100 g toasted silvered almonds
Votes: 1
Rating: 5
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Instructions
  1. To make the marinade, mix the garlic, ginger, cumin, coriander, garam masala, turmeric, paprika, olive oil and yogurt in a large bowl and season with salt and pepper. Slash the chicken legs several times with a sharp knife, then rub the marinade all over the chicken, both inside and out. If time allows put the chicken in a large food bag, or covered in a non-metallic dish, and leave to marinate for at least 4 hours, or up to 24 hours is best.
  2. Take chicken out of the fridge 30 minutes before it goes into the oven. Preheat the oven to 230°C. Lay the onions in an oval casserole dish or non metallic roasting pan and then drizzle over the grapeseed oil. Season with salt and pepper and sit the chicken on top.
  3. Put the lemon inside the chicken’s cavity and place in the oven and immediately reduce the heat to 200C. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 50 minutes, basting the chicken halfway through cooking.
  4. Meanwhile, prepare the couscous. Bash the cardamom pods with the back of a knife and place them in a bowl with the couscous. Add the stock granules and cover with boiling water, cover with cling film and leave until all the water has been soaked up and the couscous is nice a plump. Using a fork fluff up the couscous when it’s ready and fold in the coriander and almonds.
  5. Let the chicken rest for 10 minutes before you carve it, then arrange on warmed serving plates with the onions and couscous to serve then drizzle with pan juices.
Recipe Notes

NOTE: You will need a non metallic roasting dish so the acid in the lemon juice doesn't react with it.

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