weekly_food_challenge | Entries tagged with meat: chicken

You do need to think in advance to prep this, but the actual cook time is very small indeed, which is great for if you're hungry.

You will need:

- 3 tablespoons wholegrain mustard
- 2 teaspoons red chili powder
- 1 350ml tub of natural yoghurt
- 3 tablespoons ginger and garlic paste
- 2 teaspoons lemon juice
- 1 kilo chicken mini fillets or similar - reasonably sized bit but not huge.
- a big glass dish, preferably one with a lid
- 1 tsp powdered cumin seeds, 1 tsp ground black pepper, 1 tsp turmeric powder, 2 tsp cinnamon, 1 tsp powdered cloves and 2 tsp powdered cardamom, all mixed together.
- grated cheese of your choice - I like a good cheddar but obvs there are probably more authentic ones you could use
- salad of your choice

Method:

- mix the first five ingredients into a goo
- rub the goo into the chicken mini fillets with your hands
- roll the engooed fillets in the spice mix
- place them in the glass dish and leave them to marinate overnight - so probably best to do this after you've eaten on the previous evening if that makes sense. If your big glass dish doesn't have a lid just cover with clingfilm.
- after marination, grill the chicken bits until golden brown and cooked through, then plate up with the salad and sprinkle a small amount of cheese on top of the chicken so that it melts (don't overdo it, you want a delicate lattice, not a thick wodge).

moetushie

This is isn't really a recipe, since I have no method behind it. I just needed to meal prep for the coming week and had some bone-in, skin-on chicken breasts defrosting in the fridge. I took off the skin, cranked up the oven to 400 F (all the recipes online seem to require you go higher if you want roasted chicken, but I'm too much of a nervous nelly for that. I'm OK with it taking 30 minutes rather than 20!)

On a rimmed baking sheet that I covered with foil (for easier clean up), I plunked down the prepared chicken breasts and seasoned according to whim and whatever was closest to hand. Finish off with some oil of your choice. (I used canola since it was what I had on hand, and I worry about using EVOO at higher temps.) For the purposes of this challenge, what I picked was Trader Joe's Everything But the Bagel Seasoning, which I like to put into, well, everything. It's a combo of black sesame seeds, poppy seeds, sea salt, onion flakes and minced garlic but for me, I taste the garlic over everything else. It's like crunchy garlic seasoning, with other stuff. I love it. (Everything bagels doesn't make much of an impression on me -- I like my bagels either plain or encrusted with cheese, but that's neither here nor there.)

Along with the chicken, plunk down an head of garlic on to the foil (I put in the side and sort of crumpled the foil together so it stood upright) -- pour maybe a teaspoon of oil on top to help with the roasting.

Bake chicken and garlic until chicken temperature reads as 165 F-- it took approximately 35 minutes in my oven.

( Picture of final product )

norfolkian

Mood: full

The trouble with online grocery shopping is that you never how big your veg is going to be. I ordered two sweet potatoes to be on the safe side and have ended up with two giant sweet potatoes. Here's what I did with one of them. It's simple because it was made after work and I wanted something quick that I didn't have to think about too much.

Serves 2 - 3

Ingredients
Some vegetable or rapeseed oil
1 onion, finely chopped
2 chicken breasts, chopped into chunks
250g chestnut mushrooms, sliced
2 garlic cloves, thinly sliced
1 large sweet potato, peeled and cut into small-ish chunks
1 heaped tbsp medium curry powder
500ml chicken stock
100g spinach

Method
1. Heat a small amount of the oil in a pan. Add the onion and cook over a low heat for about five minutes.
2. Turn the heat up and add the chunks of chicken and cook until brown on the outside.
3. Add the mushrooms and garlic and cook for a few more minutes, until the mushrooms are starting to soften.
4. Add the sweet potato, give it a good stir and cook for another minute or so.
5. Add the curry powder, stir, cook for another minute or two.
6. Add the chicken stock, bring to the boil then turn down to a simmer and cook for 15 - 20 minutes, until the chicken is cooked through and the sweet potato is nice and soft and the liquid has reduced a fair bit.
7. Add the spinach towards the end of cooking and let it wilt for a couple of minutes.

I served mine with rice. Simple but does the job.

Chicken, mushroom, sweet potato and spinach curry in a black bowl

Chicken, mushroom, sweet potato and spinach curry in a black bowl

hilarita

This recipe came with my mother's microwave some time in the mid-1980s. Quite a lot of the rest of the cookbook was horrible - this was the time when microwave sellers were earnestly trying to persuade you that you really could do all your cooking with a microwave and they were so, so wrong - but this recipe has survived unscathed. I have never tried to adapt this for the microwaveless. It's a one-dish meal, and feeds 3-4, depending on how hungry they are. It can optionally be made vegetarian, though if you were doing it as a main meal you might want to consider adding some protein.

Ingredients

1 onion

150g mushrooms

2 sticks celery

1 pepper

25g butter

300ml hot water

75g rice

1 stock cube

(optional) 1 cooked chicken breast

Pans & Oven:

1 large pyrex dish (3–4 litres)

a microwave (times are optimised for around 750 watts)

Instructions:

Chop the onion, celery, and pepper. Put them and the butter into the dish,
and microwave on HIGH for 3–5 minutes.

Chop other ingredients, and add everything except the optional chicken to
the dish. Mix and cover.

Microwave for 5 minutes on HIGH, then 10–12 minutes on MEDIUM, until
the liquid is absorbed. Let it stand for 5 minutes.

missdiane

The leftovers I had were some garlic thyme chicken thighs (need to use up my meat before veggie January!) I made in my pressure cooker and some butternut squash sticks I roasted in the oven with some maple syrup. I added in mushrooms, snow peas, soy sauce and sesame oil and topped it off with some toasted sesame seeds. Turned out fabulous

cosmochemistry

I'm new to Dreamwidth and this community seems really cool! I probably won't try to fully catch up, but I'll share a few of my recipes that fit with past themes. Just a warning, though, I don't really keep track of measurements.

[#1 - Apples] Apple chutney
[#8 - Citrus fruit] Orange-pepper chicken
[#15 - Oats] Cereal bars

( Read more... )

norfolkian

I cooked this last night and it ended up not being what I'd planned. We just got back from holiday yesterday and I didn't fancy venturing too far from home, so I popped out to the small local Asda for some ingredients in the afternoon. I'd been planning to do something with spring onions, but the spring onions in Asda did not look very appetising, so I bought some red onions instead. And this was the result.

I've suggested using more spice than I actually put in, because mine ended up being a little on the bland side, but you can adjust according to your taste. You could also make this with thighs on the bone which may help to make it more flavourful - you'll just need to increase the cooking time a little.

Serves 3-4

Ingredients
A small amount of olive oil (I usually use around 1 tsp)
4 large skinless, boneless chicken thighs
2 red onions, sliced
4 garlic cloves, crushed
250g chestnut mushrooms, sliced
1 red pepper and 1 green pepper, cut into strips
2 heaped tsp smoked paprika
1 400g tin chopped tomatoes
salt and pepper to taste
handful of fresh coriander, chopped

Method
Pre-heat the oven to 180C (fan-assisted). Heat the oil in a cast iron casserole dish or a saucepan which can be used in the oven. Add the chicken thighs and cook until brown all over. Add the onions, garlic, mushrooms and peppers and cook for a few minutes until it's all just starting to soften. Add the paprika, give it a good stir and cook gently for about a minute. Add the chopped tomatoes and season with salt and pepper. Give it a good stir, then place the lid on the casserole and then put it in the oven. Cook for 30-40 minutes until the chicken is all cooked through and everything is soft and melty and yummy. Garnish with the fresh coriander. Serve with rice.

davegodfrey

Take a lump of dead bird. It doesn't particularly matter what kind of dead bird. Chicken generally works best, as its available in small enough lumps, and doesn't have a particularly delicate flavour that would be overwhelmed by what's about to happen to it. The only thing that is essential is that you have the skin still on it.

Get a roasting dish that's big enough for your chicken lumps, and plonk them in, skin side up. Squeeze an appropriate number of lemons or limes and add the juice to the pan. If cooking more than two you'll probably need more than one (and you'll almost certainly need more than one lime). You'll want a reasonable quantity sloshing around the dish. Sprinkle some salt over the skins (it helps them crisp up) and liberally dust with seasonings of your choice- paprika, chilli powder, etc. (This is exactly the right time for the Dave Lister chilli dosing technique). Roast in the oven for about 25 minutes or so (exact times will vary depending on size and type of poultry lump, and you may have to twiddle with the heat to get the skin to be properly crispy (although the salt helps in that respect).

Serve with a baked potato, and seasonal vegetables, and if you add as much chilli powder as I do, I'd suggest either an IPA or a good quality lager (Budvar, Peroni, etc) to cool you down afterwards.

At this point we face a dilemma. You can either discard the juices from the pan. Or you can use them to make really sour gravy that basically tastes of lemon juice and brown. If anyone has any ideas about how to solve this last problem I'd really like to hear it, because it ought to be a good base for a sauce.

davegodfrey

Called this because its even less authentic than UB40.

Chop a bunch of spring onions and gently fry them, with Jerk seasoning, chillies, ginger, garlic, etc, etc. When a little softened add slices of chicken breast, and brown, add mango slices and fry for another minute or so. Tip this into a casserole dish. Deglaze the pan with coconut cream and add this to the casserole too. Stir in a dollop of tomato puree, and place in the oven on a lowish heat for as long as it takes to drain, move, refill and replant a 60L fishtank. (About two and a half hours or so). Serve with rice and callalloo.

credoimprobus

Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

( Fruit curry )

( Apple salad )

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Weekly Food Challenge

A challenge for cooks every Wednesday

Entries tagged with meat: chicken

Challenge #42: Iftar - Amritsari-style Chicken, roughly as served in my local south Asian restaurant

CHALLENGE #37: Everything Chicken with Roasted Garlic

Challenge 30: Sweet potato - Chicken, sweet potato and mushroom curry

Challenge 27 Appliance cookbook - Rice pilaf

Ingredients

Pans & Oven:

Instructions:

When in doubt, stir fry!

Hello everyone :-D!

Challenge 19: Onions - Smoked paprika chicken with red onions

Lemon Roasted Poultry

JSA Stew

Apple Challenge: Fruit Curry & Apple Salad

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