chicken Archives - Page 26 of 29

June 25, 2008

Cajun Citrus Chicken

Having really enjoyed the citrus chicken I did the other day, I decided to try a variation.

I first rubbed some cajun spices into some boned chicken thighs, for which I left the skin on.

I am currently using and enjoying Fiddes Payne Cajun Seasoning, there are other seasonings available.

I then added the juice and zest of one lime and one lemon and some olive oil.

This I left to marinade for half an hour.

I heated a frying pan, and placed the chicken in skin side down, but didn’t use any oil.

I let the chicken brown, and then finished it off in the oven.

The end result was a beautiful lemon citrus chicken with a really nice cajun spicy kick to it.

I am sure you could do something similar with chilli and lemon.

June 14, 2008

Chicken Kebabs

In order to make these kebabs, take some organic chicken, I used skinless and boneless thighs. I prefer the thigh meat over the breast as I find it has more flavour.

Cut into cubes about the size of cherry tomatoes.

Cut some red pepper and onions to a similar size.

Now thread, the chicken, red pepper, onions, along with some cherry tomatoes.

Pour some olive oil and balsamic vinegar over the kebabs, add ground black pepper and marinade for at least an hour.

Place under a hot grill or at the top of a hot oven and cook for fifteen to twenty minutes.

Serve with a salad.

June 10, 2008

Citrus Chicken

This is a recipe that I cooked tonight, which is a variation on my lemon chicken recipe.

For this recipe I took some organic chicken thighs and legs and made some cuts in them with a sharp knife, so that they would both asorb more of the marinade and cook quicker. I had seven portions of chicken.

I placed in a bowl the zest and juice of two lemons and one lime. Though I did take a few slices of the lemon and lime before I extracted the juice to use as a garnish.

I added some fresh herbs, parsley and basil, as well as ground black pepper and a good splash of olive oil.

I then placed the chicken in the bowl and mixed well.

I left the chicken for about ten minutes.

The chicken was then placed on a grill pan and put under the grill – I used the top of a very hot oven in order to achieve the same effect.

Turn and baste as and when needed.

Serve.

I served mine with new potatoes, coleslaw, a green salad and fresh bread.

Delicious.

June 3, 2008

Southern Fried Chicken Strips

Are you worried about the additives in the fast food you buy?

Are you concerned about the ingredients used in the snacks you eat?

Do you care about the welfare of the animals used for the foods you love?

I really like southern fried chicken, but wherever possible try and avoid buying it from those fast food places as:

a) I am worried about the salt content.

b) I am worried about the additives used.

c) I prefer to use organic free range chicken where possible.

So I now make my own southern fried chicken.

Take some skinless boneless organic chicken thighs, some supermarkets sell them like this, others you will need to skin and bone them. I prefer the thigh meat as it has a lot more flavour than the breast meat (and is cheaper).

Slice into strips.

Coat in flour.

Coat in beaten egg (free range and organic).

Coat again in seasoned flour, I use a mix of cajun spices usually.

Deep fry for a minute or so, until brown.

Drain and put onto kitchen towel on a plate to drain any excess oil.

Serve with dips and stuff.

Quick and easy.

May 28, 2008December 29, 2021

Lemon Chicken

Take four organic chicken thighs (now you could use chicken breast, but personally I feel that the thighs have more flavour). Remove the bone, but leave the skin on.

In a bowl add the boned chicken thighs, the zest and juice of two lemons (before adding the juice of the lemons, cut some slices as a garnish). Add some parsley, rosemary and black pepper. I also added onion and olive oil. You could use some garlic if you like.

Marinade the chicken for about an hour, longer if you like your chicken really lemony.

Heat a griddle pan (or you could use the barbecue) and cook the chicken, skin side down (this should lower the amount of fat as well as getting nice and crispy skin).

Once the skin side is golden brown, turn over and cook the flesh side until cooked.

Serve with salad or vegetables.

Lemon Chicken

I served mine with crushed new potatoes and coleslaw.

May 18, 2008

Pan Roasted Chicken

One dish I seem to make much more on a regular basis is pan roasted chicken.

Pan Roasted Chicken

This is an easy and quicker dish than a simple roast chicken in many ways.

Start off with some chicken, either joint a whole chicken, or buy some thighs and legs (they have more flavour).

Place them in a pan with onions, pepper, pancetta, mushrooms, cubes of bread, herbs and a good dash of olive oil.

You can add other things as well such as sweet potato, parsnip, partially cooked potato, tomatoes, sausages and courgettes if you so wish.

Roast in a hot oven for about thirty to forty minutes.

The bread is a key as this will soak up the wonderful juices.

May 2, 2008

Barbecued Chicken

Having written previously about my liking for Jack Daniels barbecue sauce, I have been experimenting with my own recipe for a barbecue sauce.

I take some balsamic vinegar, oil, honey, cajun spices, tomato puree (or even ketchup – which I have to thank Jamie Oliver for).

Barbecued Chicken

This I coat the chicken in and the roast in the oven.

When it’s a little warmer I intend to then finish it off over the hot coals of a barbecue.

March 27, 2008

Chicken Curry

This is how I make a quick chicken curry.

In a hot pan add some sunflower oil, ghee would be better, but I never use it enough to justify buying it, so I use sunflower oil.

To the oil I had some cumin, coriander, ginger, tumeric and some chilli.

Cook the spices for a short while before adding diced chicken, chopped onions, red pepper and mushrooms.

Cook on a medium heat until the chicken is cooked.

Add some coconut milk and cook for another five to ten minutes.

Add some freshly chopped coriander and serve with rice or naan bread (or both).

March 17, 2008

Chicken with Lentils and Vegetables

Here is a nice supper dish for these cold and wet March nights.

Chicken with Lentils and Vegetables

Roast some chicken thighs (or half a chicken or whatever cut you like) with some pancetta on top to baste and add flavour. I did roast the chicken on a bed of veg including carrot, onions, mushrooms and red pepper.

Roast some vegetables, I roasted sweet potato slices.

Serve with puy lentils, for these I softened in a frying pan, some finely chopped onion with pancetta. When the onion was nicely soft, I added some red wine and beef stock before simmering it down. Beef stock over chicken stock just because of the colour rather than flavour. I then reduced and reduced this.

When I was happy with the sauce I whisked in some butter (with a fork as it happens rather than a whisk) and then added a tin of Epicure Organic Puy Lentils. I needed to add a bit more stock at this point.

March 10, 2008