CHICKEN recipes here

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 4, 2011.

  1. 72wilma

    72wilma Moderator

    :mwave:

    Poptop's Leftover chicken stew n dumplings

    serves four or more

    At this time of year my family have always made a leftover stew on sunday evening , my dad showed me and i have shown my lads , its warming and saves making a meal on monday.

    you need -

    1 leftover chicken - previously cooked .

    3 oxo cubes - chicken or beef , whichever you prefer

    2 onions

    1 swede

    3 carrots , 2 lrge parsnips , 2 lrge potatoes and any other veg you have left over even stuffing adds flavour .

    suet and flour

    large stew pot with lid .


    Half fill the pot with cold water and put on a low heat to and gradually bring to the boil over the next few hours whilst adding ingredients .

    Peel and slice onions and add to water .

    Add oxo cubes and a pinch of salt .

    strip chicken meet from the leftover chicken and add to pot .

    Cube and dice , carrots , parsnips etc and add to pot .

    slowly bring to the boil over the next few hours , stirring ocasionally and adding salt to taste - each time you take the lid off to stir it will fill the kitchen with a lovely aroma making everyone hungry .

    After a evenings boiling turn the hob off , leave it to cool over night and soak up the flavours .

    when you are ready to eat the next day ,bring it slowly to the boil and add dumplings a few minutes before serving , the dumplings cook in the juice of the stew in about 5 minutes .

    Dumplings -

    this will make about four or five dumplings

    100g/4ozs self-raising flour

    50g/2ozs shredded suet

    pinch of salt

    5 tbsp cold water, aproximately

    Herbs or other ingredients to flavour – optional

    1. Mix the flour, suet and salt with the water. It should not be sticky but soft and pliable. If too dry add a little more water: if too sticky add a little more flour , roll into loose balls and drop into the stew .

    serve in deep dishes with lashings of bread and butter to dip and Enjoy with a glass of pear cider .


    Eveningstar's Spanish Chicken Stew


    Feeds four

    1 tablespoon oil
    150g chorizo - chopped into little cubes
    1 onion - finely chopped)
    1 teaspoon paprika (more to taste if required)
    2 teaspoons spanish paella herb mix (if you can get it but not essential)
    bag spinach leaves - chopped
    400g tin chopped tomatoes
    1 tablespoon sundried tomato paste
    1 400g tin chopped tomatoes
    1 400g tin chickpeas
    Cooked chicken shredded
    salt and pepper
    rice

    Heat the oil in a pan (I always use a wok) and when warm add the chorizo.
    Heat until the oil starts coming out of the chorizo and then add the onion.
    Turn heat down and cook for 15 mins without colouring the onions. Keep adding water if it looks like it's catching.
    Then add the paprika and paella herb mix if using and cook for one minute.
    Add spinach, tomatoes, tomato paste, chickpeas and enough stock to cover everything, bring to boil and then simmer for 30 mins.
    If you're making it at home, it's nice to take a third of the mixture out and puree it in a blender before returning to the pan to thicken the sauce a bit but not essential for the van!
    Add the chicken, add more stock and more paprika if it needs it, add salt and pepper and heat through.
    Serve with rice and grated cheese (manchego to be authentic but anything will do).


    "color: green;">Dubweiser's Chicken Tikka pitta with easy mint raita

    Shamelessly stolen from CamperJam a few years ago but still fab none the less.

    For the Chicken Tikka:
    Cut up however many chicken breasts you require and place the meat on skewers.
    Coat the meat in Pataks Tikka Masala Paste, leave to marinate if you have time or just stick them on the barbie.
    While that cooks move on to make the raita


    Dinky's 24 sticky-chicky drumsticks

    to make the coating

    4lvl tbsp runny honey
    3tbsp soy sauce
    juice and grated zest of just 1 lemon
    2.5/1in piece fresh root ginger, needs peeling and chopping

    mix all the coating ingred, together, and brush over ya drumsticks



    Storm10's 5 minute Chicken Satay Dip

    Peanut Butter (smooth or crunchy)
    Coconut milk
    Small chili (chopped)
    Juice half a lime

    Mix above to taste

    Add grilled chicken on skewers. Job's a good un

    Dog's Crispy Chicken with Satay Drizzle on a bed of Stir Fried Veg


    chicken diced into 1" pieces (how much....how hungry are you?)
    peanut butter, i used jif that i got from the states cos its the best
    sweet chilli sauce
    water
    hot chilli sauce of your choice to taste
    sugar 2 pinches
    dark soy sauce
    5 spice paste
    2 handfulls of basmati rice per person

    cornflower
    plain flower
    stella

    corn oil
    olive oil

    method

    put a few tablespoons of soy in a bowl and mix 2 teaspoons of 5 spice paste into it. add the chicken and coat i the spice mix. set aside preferably over night, but 5 mins will do if you're hungry.
    put the rice on, cook it till slightly al dente, strain then set aside
    fry off the chicken till just undercooked then set aside
    turn your oven on to a medium heat and leave the door open. mix half cornflower and half plain flower with stella until its a bit thicker than pancake batter. put your corn oil in a large saucepan no more than half way up. put on the heat and get as hot as hell. add the chicken to the batter and then a few pieces at a time.fry off until golden. as you fry the chicken put it on a tray in the open oven as this will keep the batter crispy. fry off some veg, i did peppers onions pak choi and peas and then add the rice and fry off too for a few mins, plate up and put the chicken on top. meanwhile add the peanut butter,sugar a couple of teaspoons of sweet chilli and hot chilli sauce and about 100 ml of water. beat well while heating then drizzle over the chicken
    enjoy!



    Marowak's Piri Piri Chicken Lovers Recipe

    I first made this for our 1 year anniversary and it then became a bit of a tradition so every new years eve I make this.
    You will need:

    4 Chicken Breasts
    2 Red Chillis
    1 Red Pepper
    3 tbsp Red Wine Vinegar
    4 tbsp Olive Oil

    Then some salad leaves to go with it - I also like it with some new spuds.
    Most of this is made pre camping but you can bring the marinaded chicken with you.

    So to make it
    Halve and seed the chillis and peppers. Chop chilli finely and Pepper Rough.
    Put into a food processor with the oil and vinegar and whizz it up. />
    Then slash the chicken breasts and put in a bowl - pour over 3/4s of the whizzed up delights. Its best to leave this to marinade over night in a fridge.

    Then to cook it - you put it in a frying pan (griddle one is best) and cook for about 8 mins - turn it a few times.

    Once its cooked put onto the bed of salads and then pour the rest of the marinade over the chicken and salad.

    sit back and enjoy your dinner.


    Jen W's Balsamic Chicken

    Ingredients:
    Chicken (I prefer chicken thighs for flavour)
    balsamic vinegar
    olive oil
    garlic
    sea salt
    red pepper/chilli flakes

    Combine equal amounts of oil & vinegar with chopped garlic (to taste), and a grind of sea salt and a sprinkling of chilli flakes in a plastic bag. Marinade chicken (at least 30 mins but can leave overnight if you don't mind purple chicken

    Cook chicken (if at home oven grill but will work on a bbq) and serve with grilled or roasted veggies (at home we cook the chicken on a grill over the veg so that the marinade drips into the veg - if in the van put a splash of vinegar in with your veg when you griddle them)


    Birdy's Normandy Chicken with Herby Potatoes

    4 chicken breasts diced.

    Good handfull Peas.

    Some Onions.

    Herbs. Any mix.

    Some Carrots.

    Gravy Graduals.

    Flour. (Not necessary needed)

    Some Potatoes.

    1 Apple.

    1 Tin of lentils. (Not necessary needed)

    Items:Foil baking tray that will fit under your grill.

    Slice the potatoes and pre boil. Cover and leave to cool.

    Boil the lentils.

    Dice the onion and fry.

    Dice chicken and fry it until golden brown.

    Cook carrots and peas with the lentils and add your herbs.

    Dice the apple and add to the boiling carrots, peas and lentils for 5 mins.Drain.

    Mix gravy. Add flour to thicken. If no flour mix a small amount of gravy. DO NOT condense down otherwise it will be like drinking pure salt! So add a splash of gravy to the veg and gently mix.

    Pour mixture into the baking tray and top with the potatoes and grill until the potatoes turn golden.

    Sprinkle with some herbs.


    OLIVE-BAY'S TEENAGE LAD'S FAVOURITE


    brown 2 onions, hand full of mushrooms and small chunks of chicked breast or leg whatever you have.

    i whole chilli seeds to if you like it hot [​IMG]
    table spoon of korma curry power,
    tea spoon of kayan pepper
    salt and pepper to taste
    oxo cube chicken in this case [​IMG]
    two tea spoons of sugar
    cumin seeds about half a dozen

    heat all that up still smelling lovely
    add a pint of water stir well
    when reduced a bit in 10/15 mins add half a pint of coconut milk
    i like to add a handful of any green leaves,
    lovely creamy curry

    boil in the bag rice takes 10 mins, so whole thing done in half an hour. [​IMG] that'll warm ya up


    Olivebay's quick chicken stew and dumplings


    the main thing is to slice everything in fairly small chunks.

    1 medium pan, brown whatever meat you like or leave out if your a veggie,
    onions in to brown too add a oxo cube to compliment whatever meat / veggies your having.

    add a pint of boiling water salt pepper to taste

    add the small chunks of carrot, swede, turnip, let that simmer away for ten mins, have a cuppa tea while waiting and a biscuit if i'm starving

    then add either small new potatoes or small chunks of potatoes,

    made the dumpling mix add smallish dumplings and in less than ten mins,

    enjoy a healthy tasty stew and dumplings
     
  2. 72wilma

    72wilma Moderator

    WISEMAN GOES WILD!
    Episode 1 : Jerk Chicken



    In episode 1 Richard Wiseman (our very own hippy richy) shows his viewers how to create a tasty Jerk Chicken, forages for food and shows off the tools of his trade.


    Warning - there may be 1 or 2 ruder words in this video.

    Wiseman goes wild! Episode 1 : Jerk
     
  3. 72wilma

    72wilma Moderator

    Birdy's Chicken Tagine

    This idea came into my head an is ideal for lunch or dinner. But bare in mind it takes about 1 1/2 hours to do.

    [​IMG]

    For 4 people:

    Slice 4 chicken breasts and add previously fried 2 onions, 2 sliced yellow peppers, a couple of slices of lemons and a good squeeze of both halves, a tin of morning apricots and the juice, vegetable stock made up to 500ml plus another 150ml water. 5 tea spoon of ground ginger and 5 tea spoons of ground cinnamon. Cover and leave to fester on a medium heat to condense the liquid and bit and infuse fr about 40 mins.

    Do what you have to with the packet couscous but while this is doing why it should, remove cover off the tagine and turn up the heat.

    Once the couscous is ready serve like in the picture with a ring of spinach leaves.
     
  4. 72wilma

    72wilma Moderator

    George & Mildred's sticky thighs

    A quick sticky marrinade for chicken legs or thighs.
    Lemon juice,2 lemons
    honey lots,
    lots of crushed black pepper corns,
    Crushed garlic.

    leave over night the based as chicken cooks.

    makes a nice sweet and sour sticky chicken with a heat kick from pepper.
     
  5. 72wilma

    72wilma Moderator

    Bertiebot's Chicken, aubergine and pea pilaf

    Here is a dead easy, one pan recipe for chicken, aubergine and pea pilaff. Bit of a family favourite.

    1 1/2 tb sunflower oil
    1 small onion chopped
    1 aubergine cut into 1.5 pieces
    6 chicken thigh fillets, cubed
    2 tbs mild curry paste
    250g long grain rice
    500 ml chicken stock
    150g frozen peas
    3 tbs chopped coriander

    Heat 1 tbs oil in the pan and saute the onion and aubergine till golden, about 8 mins. Set the vegetables aside and add remaining oil with the chicken to the pan, season and fry for 5 mins until browned. Return the onion and aubergine to the pan.
    Add the curry paste and rice, stir for 1 minute, then add the stock. Bring to the boil, then reduce the heat to a slow simmer. Cover and cook for 10 mins, then add the peas and cook, covered for a further 5 mins. Take off the heat and set aside for 5 mins, then stir in the coriander and serve.

    Tastes better when cooked in a camper too!
     
  6. 72wilma

    72wilma Moderator

    Barneyrubble's CHIC PIE

    Make crumbly pastry, plain flour trex butter 1 Egg n water Feel to suit .

    Roll out put one half in greased baking Tin.

    Make filling,
    Chop one Leek , 5 mushrooms, Fry until soft in Butter n olive oil, then add chopped chicken fillets /breast, add two rashers smoked bacon chopped. Cook down.

    Mix cornflour with 1/4 pint milk 1/4 pint cream. Mix in half Knorr chicken stock cube n ground pepper. Stir inta mix till thickens.

    POUR MIX INTA PIE. Roll out other half of pastry add to top of pie.

    Put int oven 150c for bout 20mins. Keep n eye so not too brown .

    Allow to cool. Wrap in bacofoil n take campin ta have with salad baked tatoes etc yum.

    Pastry looks bit marmite as i rushed n didnt egg wash or crimp up proper like ??? :)
     

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