You may be thinking bacon paste? but its actually amazing! It gives the chicken a smokey flavor. I use chicken thighs as i think they give more moisture when cooking, but you can use chicken breast if wanted.
1kg Chicken Thighs, diced into chunks
200g BBQ Sauce
2 teaspoons Salt
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
2 tablespoons Smoked Paprika
3 tablespoons Brown Sugar
6 slices Bacon, uncooked, cut into small pieces
Soak Skewers in cold water.
In a food processor, combine the salt, garlic powder, onion powder, paprika, brown sugar, and bacon. Pulse until smooth. Stir in 2-3 tablespoons of barbecue sauce to combine.
Put the chicken chunks in a bowl and then coat with the bacon paste. Once well coated, cover and marinate in the fridge for at least 1 hour.
Thread the chicken pieces onto skewers.
Light the BBQ or webber (we used our webber) and heat. Spray grill with oil to stop sticking. Place the kebabs on the pre-heated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the barbecue sauce and cook for an additional minute or two on each side.
This dish is so addictive! Creamy (yet without cream) and full of flavor. I use brown brothers moscato in my dish because that's what wine i had on hand. Always use a wine you would drink when cooking then you know it will taste great!
2 teaspoons Olive Oil
3/4 Chicken Breasts
2 Garlic Cloves, crushed
1 Brown Onion, diced
1 Cup White Wine
1 Tin Cream of Chicken Soup
1 Cup Chicken Stock
1/4 Cup Dijon Mustard
2 teaspoons White Sugar
1 Carrot, sliced thinly
500g Baby Potatoes, halved
1/2 Cup Frozen Peas
1/2 Cup Green Beans
Heat oil in an large deep frying pan. Add chicken, cook until browned on both sides. Transfer to a plate. Add onion and garlic to the frying pan, cook stirring for 2mins. Add wine, simmer stirring for 3mins. Add soup, 1/2 cup water, stock, mustard, and sugar. Stir to dissolve mustard. Add carrot, potato, peas and beans. Add back in the chicken cover and simmer for an hour. Season and serve.
Chicken and bacon in a smokey BBQ sauce, whats better? This slow cooked bowl of goodness is great served over mash with some steamed greens or a i like it, in a brioche bun! I make this recipe in my Induction Pressure-Cook Pro Multi Cooker on the slow cook low setting.
3 Large Chicken Breasts
250g Bacon, sliced into strips
1/2 Cup BBQ Sauce
1/4 Cup Tomato Sauce
2 Tablespoons Worcestershire Sauce
1 Heaped Tablespoon Brown Sugar
1 Heaped teaspoon Garlic, crushed
1/4 teaspoon Paprika
1/2 teaspoon Mustard Powder
1/2 Cup Sweetcorn (optional)
Heat a little oil in a frying pan over a medium heat. Add the chicken and the bacon and cook until browned. Whilst they are cooking add the rest of the ingredients to the slow cooker, mix well and add 1/4cup water. Add the sealed chicken and bacon to the slow cooker, cover and cook on low for 4hrs.
Induction Cooker Method:
To brown the chicken turn the knob to closed, leaving the lid open and set to deep fry 185'c. then follow the above instructions. Select the slow cook low setting to cook.
Biriyani is a south Asian mixed rice dish consisting of a curry type base with lots of spices and topped with rice. This dish is perfect for a cold nice and it makes alot, so plenty for lunch the next day! I use chicken in mine but you can use any type of meat (Lamb is a popular meat used in biriyani). I bone my own chicken and use the leftover carcass to make chicken stock (Its alot cheaper than buying premium cuts and you get around 3 litres of stock for free).
1 Chicken, cut into medium pieces (I used 2 breasts, 2 thighs)
375g Basmati rice, soaked for half an hour
1/2 cup Oil
2 Onions, finely sliced
1 Green chili, slit in half, deseeded
1 Tablespoon Ginger
1 Tablespoon Garlic
3 small ripe tomatoes, finely chopped
1 Bay leaf
1 Cinnamon sticks
2 teaspoons Cardamom, ground
1/2 tsp Cumin, ground
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 cup Yogurt
salt to taste
1 Tablespoon lemon juice
1 Cup Peas & Corn
Heat oil in a large deep pan and add the bay leaf, cloves, cinnamon sticks, cardamom, cumin and green chili and fry for 30 secs. Add onions and fry till golden brown. Add the ginger & garlic and saute for another 30 secs. Add the red chilli powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan. Mix in the lemon juice and add the peas and corn. Switch off the flame and set aside while you get the rice ready. Boil water in a large pot to cook the rice. Add salt and a tablespoon of oil to the water. Add rice to the boiling water. Cook rice to 70% (This is where its almost cooked but still has a bite). Add rice on top of the chicken mixture, Do not mix. Add a teaspoon of butter on top of the rice. Cover with foil and close the lid. Cook on low flame for 10 minutes. Mix the rice and gravy gently before serving.
Note: I serve mine with some crunchy Arabic Pangrattato and crispy chicken skin.
In our house we love a good curry, and this is no exception. This is my version of a korma. I've added Spinach, ricotta and peas for a little something extra. This recipe seems like an endless shopping list of ingredients, but most of these ingredients are spices that mot people will find tucked away in their pantry.
2 large Chicken Breasts, diced
2 Onions, thinly sliced
1 Garlic Clove, crushed
2.5cm Fresh Ginger, Grated
1 teaspoon Chilli Powder
1 teaspoon Turmeric
1 teaspoon Ground Coriander
1/2 teaspoon Cardamom
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
125ml Chicken Stock
500ml Double Cream
1/2 Cup Spinach
1/2 Cup Ricotta
1/2 Cup Peas
Cooked Rice to serve
To a large frying pan add chicken an cook until browned. Remove and set aside. Add onions and garlic to the frying pan, cooking until softened. Add the ginger, spices and salt; cook for a further 5 mins. Add the partially cooked chicken and chicken stock to the pan, cook for 25 mins . Add the spinach, ricotta, peas and cream and cook for a further 15 mins. Serve with rice.
A quick, simple and cheap meal for all the family. Just pick your favorite sausages pair with a tasty passata sauce and toss thru spaghetti! yummy!
6 Sausages (i use chicken)
1 1/2 Cups Passata
Cook the spaghetti according to package directions. Squeeze out the sausage meat from the sausages and roll into small cherry tomato-sized meatballs. Place into a frying pan and fry until cooked. Add passata to meatballs and warm through. Add cooked spaghetti, toss to coat and serve.
A fresh salsa with the addition of a smokey chicken breast is perfect for these warm summer nights. Serve as is or with mash and you have a winner.
1 Can Chickpeas, rinsed and drained
1/2 small Red Onion
1 teaspoon Fresh Flat Leaf Parsley, chopped
1 teaspoon Chives, chopped
2 teaspoons Red Wine Vinegar
2 teaspoons Olive Oil
Pinch of sugar
1/2 cup croutons (optional)
4 Chicken Breasts
2 Tablespoons Paprika
Combine the tomatoes, chickpeas, onion, herbs, vinegar and oil in a bowl, season with salt and pepper and a pinch of sugar.
Heat a large non stick frying pan over a high heat. Sprinkle paprika over both sides of the chicken. Add chicken to the pan with a bit of oil. Cook for 6-8mins on each side or until cooked (if you butterfly your chicken at the start it reduces the cook time). Add croutons to the salsa and serve chicken on the plate with a generous serving of salsa.
This delicious pad Thai recipe comes from my 'foodbank' course. Its filled with tasty veg and succulent chicken. Pad Thai is one of the most popular Thai dishes, but i never knew what went in it. This is a more basic recipe but doesn't compromise on flavor.
1 packet Pad Thai Noodles
4 Tablespoons Fish Sauce
1/4 Cup Water
4 teaspoons Sugar
2 Small Chicken Breasts
2 Garlic Cloves
1 Red Capsicum
12 Snow Peas
1/2 Packet Bean Spouts
4 Tablespoons Crushed Nuts
Coriander/Chilli to serve (optional)
Add 6 cups of boiling water to a large bowl, add noodles and soak for 5mins. Pour noodles into a strainer to drain water.
Mix fish sauce, 1/4 cup water, juice from the lime and the sugar in a small bowl. Cut chicken into small strips. Turn frying pan onto a medium heat and spray with a little oil. Cook chicken for 5mins until brown. Transfer to a plate.
Slice garlic, carrots, capsicum and snow peas into thin slices. Spray oil into a frying pan on a high heat, add vegetables and saute for 5mins. Add sauce, chicken, noodles and bean sprouts to the frying pan, mix together and turn the frying pan off. Sprinkle with nuts on top, season well and serve.
Tip: Mix together 1/4 Cup of coriander and 1 diced red chilli and sprinkle over the top for extra flavor.
This dish is a great alternative to your usual breaded chicken nuggets. The pretzels add a salty crunchy texture and with the sweet sauce this meal with satisfy any little mouth. I season my flour too, i add a bit of smoky bbq seasoning, but you can use anything you have in your cupboard. I serve mine with sweet potato mash but you can serve it with whatever you desire.
2 Chicken Breasts, cut into tenders
100g Salted Pretzels
3 Tablespoons Plain Flour
1 Tablespoon Smoky BBQ seasoning
2 Eggs, beaten
45g Wholegrain Mustard
2 Tablespoons White Wine Vinegar
Mash to serve
Preheat oven to 200'c. Line a baking tray with baking paper.
Process the pretzels in a food processor until crushed. Transfer crumbs to a bowl. Place flour and seasoning into a separate bowl and egg into another bowl.
Dust chicken in seasoned flour, dip chicken into egg and then coat with pretzel crumbs. Place onto your baking tray and drizzle over a little oil. Bake for 35mins or until chicken is cooked (this will depend on the thickness of your chicken tenders).
Meanwhile place mustard, honey and vinegar in a small bowl and mix to combine. Place in the microwave to just heat the honey if it's very thick.
Serve chicken tenders with mash and a good drizzle of sauce.
A creamy chicken recipe (wait for it - without cream!) Totally delish an awesome on those cold winter nights when a quick hot meal is needed.
4 Chicken Breasts
Salt and Pepper
3 Bacon rashers, chopped
1 Tablespoon Plain flour
2 Cups Chicken stock
2 teaspoons Dijon mustard
1/2 Cup White wine
500g Potatoes, diced
2 teaspoons Thyme leaves
200g Green beans, trimmed
Heat an oiled, non stick frying pan over a medium heat. Add chicken, cook until lightly golden on both sides. Remove from pan.
Add bacon to the same pan and cook until lightly brown.
Meanwhile, blend flour with 1/2 cup of the stock in a medium jug until smooth, then stir in the remaining stock and mustard.
Add wine to bacon in the pan. Bring to the boil. Add potatoes and stock mixture and simmer covered for 10mins or until potatoes are just tender. Return the chicken to the pan and cook for another 10mins or until chicken is cooked through and potatoes are tender.
Serve chicken with steamed greens.
Note: If your sauce is getting a little too thick just add some more water.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.