R19
Main courses - Chickencontinued
R18
Oriental chicken
1.5kg chicken, trimmed, washed and dried
3/4teaspoon freshly minced ginger
2 shallots, thinly sliced
1/4teaspoon five spice powder
1/2teaspoon sesame oil
1 tablespoon cornflour
11/4cup chicken stock
1.
Place chicken into a plastic freezer bag or large bowl.
2. Combine teriyaki sauce, honey, ginger wine, garlic,
ginger, shallots, spice powders and oil.
3. Pour over chicken. Seal bag or cover bowl with
plastic wrap. Marinate for several hours or
overnight. Turn chicken when possible.
4. Remove chicken, reserving marinade.
5. Preheat frypan on
‘High Sear’ setting
. Place chicken
into frypan and sear on all sides.
6. Reduce to heat to setting 6-8. Cover with lid and
cook for 1 hour. Baste regularly with reserved
marinade. Remove chicken and keep warm.
7. Blend cornflour and stock together. Stir into pan
juices and bring to the boil on heat setting 14.
Reduce to a heat setting 6-8 and stir until sauce
has thickened.
8. Serve chicken with sauce and rice, salad or
roasted vegetables.
Saffron chicken pilaf
1 tablespoon light olive oil
500g chicken breast fillet, sliced into strips
1 tablespoon butter
2 cups long grain white rice
3 whole cloves garlic
1/2teaspoon powdered saffron
1/2teaspoon ground cardamom
1 teaspoon ground cumin
1/2teaspoon Garam Marsala
1 cinnamon stick, broken
2 cardamom pods, lightly crushed
3 cups chicken stock
1/2cup sultanas
100g smoked almonds
1. Heat oil in frypan on heat setting 14. Add chicken
chicken strips and cook for 2-3 minutes and remove.
2. Heat butter on heat setting 10. Add rice and stir well
to coat with butter. Add garlic, spices and stock.
3. Increase to heat setting 14, cover with lid and
bring to the boil. Reduce to heat setting 4-6 and
simmer for 20 minutes or until rice has cooked.
4. Stir chicken, sultanas and smoked almonds,
stir throughly into rice. Reheat thoroughly
before serving.
4-6 4
Creole chicken
1kg chicken legs
2 tablespoons Cajun spice mix
2 teaspoons sweet paprika
1 tablespoon freshly chopped basil
1 cup plain flour
1/4cup light olive oil
1 red capsicum, trimmed, seeded and diced
1 green capsicum, trimmed, seeded and diced
2 sticks celery, thinly sliced
2 red chillies, thinly sliced
250ml chicken stock
300g carton sour cream
30g butter, softened
1. Combine chicken, spices, herbs and flour into a
plastic freezer bag. Shake well to coat chicken
evenly. Reserve 3 tablespoons of the flour mixture.
2. Heat oil in frypan on setting
‘High Sear’ setting.
Add chicken legs and cook until crisp and golden.
3. Remove chicken and drain on paper towel. Add
capsicum, celery and chillies to hot pan and sauté
on setting 12.
4. Add chicken and stock. Reduce to heat setting 6-8,
cover with lid and cook for 40 minutes.
5. Uncover and stir in sour cream and simmer for a
further 10 minutes.
6. In a small bowl, whisk reserved flour into the
softened butter.
7. Stir flour mixture into the pan juices and simmer
for another 5-10 minutes. Add extra water or
stock if needed required to make sufficient sauce.
4-6