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.
A super tasty dinner. Using chicken on the bone creates a deeper flavor, in which this dish benefits from.
1/4 cup plain flour
2 teaspoons smoked paprika
8 small chicken thigh cutlets or 2 Maryland's
2 tablespoons olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups chicken stock
4 sprigs fresh thyme
2 dried bay leaves
1 tablespoon lemon juice
1 bunch spinach, trimmed
1 can cannellini beans, drained, rinsed
Place flour and paprika in a large ziplock bag. Add chicken. Seal bag. Shake to coat chicken all over in flour.
Heat oil in a large frying pan over medium heat. Cook chicken in batches until browned all over. Transfer to a plate.
Add onion and garlic to pan. Cook, stirring, for 2 minutes. Add stock, thyme, bay leaves and lemon juice. Return chicken to pan. Bring to the boil. Reduce heat to low. Simmer for 20 minutes. Remove and discard bay leaves.
Add spinach and beans. Season with salt and pepper. Cook for a further 5 minutes or until chicken is cooked through.
A warm, comforting chicken and chickpea stew. Great served with rice or couscous.
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground pepper
500g BBQ Chicken (Cooked)
1 tablespoon olive oil
1 large Onion, chopped
1 Tin diced tomatoes
1 can chickpeas, rinsed
¼ cup chopped flat-leaf parsley
Mash garlic and ½ teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat. Heat oil in a large frying pan . Add onion and cook, stirring occasionally, until golden brown. Transfer the chicken to the pan, Add tomatoes with their juice and chickpeas. Reduce heat to medium and cook, stirring occasionally, until the chicken is warmed through. Serve sprinkled with parsley.
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.
So as you may all be aware my husband is FIFO (fly's in and out of work) and he always complains about the food he receives on his flight. Well last time he flew in he was so excited to tell me he had the most amazing wrap on board (he even took a pic of it for me).
It was a chicken, chorizo and kalamata olive wrap with ricotta, in some sort of flat bread. He asked if we could re-create it for dinner one night.... This recipe makes 2 wraps so if you are cooking for more people or want more than one large wrap each, just double the quantities.
1 Chicken Breast, diced
75g Chorizo, diced
20g Kalamata Olives, halved
3 Tablespoons Ricotta
2 Large Flat breads
To a hot pan fry chicken and chorizo until chicken is cooked. Add olives, ricotta, spinach to the pan and mix it all together until well combined and spinach had wilted. Place wraps on a flat surface and divide the mixture between the wraps. Wrap up and devour.
You can always tell if a pub is good buy its chicken parmy. Still a bit of crunch from the chicken, smothered in a tomato based sauce topped with gooey cheese. My family love our parmy's with chips and a garden salad. Flavor the breadcrumbs for a different texture or flavor.
2 Chicken Breasts
Plain Flour for dredging
1 Cup Breadcrumbs
1 cup vegetable oil, or as needed
200g Cheese, Grated
Slice on an angle to butterfly chicken, Season lightly with salt and pepper.
Spread flour on a plate and breadcrumbs on another plate.
Beat eggs in a wide, shallow bowl. Coat chicken in flour and tap off excess. Dip into beaten egg, letting excess egg drip back into the bowl, then coat in breadcrumbs, making sure each piece is well crumbed.
Heat oil in a frying pan over medium heat. Fry, turning once, until golden on both sides and cooked through, about 8 minutes.
Drain well on a baking tray lined with paper towels.
Top each piece of chicken a few tablespoons of passata and cover with cheese.
Preheat oven to 180'c. Bake chicken until cheese is lightly browned, about 10 minutes.
Best served with chips and salad.
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.
I created this dish when we had friends over for dinner and i wanted to have a tasty yet simple meal. The chicken has this amazing spice rubbed all over it making it mouthwateringly good (if that's a word)! The sauce and syrup with which you baste the chicken at the end crates this wonderful sticky bbq sauce, which i heaven! I usually would serve this with a potato salad on a warm night, but it would go just as well with mash on a cold winter night too.
8 Chicken thighs
2 Tablespoons Ground Coriander
2 Tablespoons Paprika
2 Tablespoons Cumin
2 Tablespoons Brown Sugar
2 Tablespoons Cracked Pepper
1 Tablespoon Salt
4 Tablespoons Tomato Ketchup (you can use sauce if you have it)
5 Tablespoons Maple Syrup
Juice of 1 Lemon
Preheat the grill on your BBQ or use a griddle frying pan. Combine the spice rub ingredients together mixing well. Coat the thighs in the spice mixture, pressing it to make sure it sticks. then arrange them skin side down on the grill. Cook for around 30mins or until cooked.
To make the bbq sauce mix all the sauce ingredients together and mix well. Baste the chicken with the sauce in the last 10min of cooking. Serve the remaining sauce on the side.
Tip - Great served with my potato salad (click here for recipe)
This easy one pan dish is great for that weeknight meal when you don't have much energy and want to have something delish for tea. I used the leftover wine in the fridge for this dish ( always cook with a wine you would drink). Serve with a salad or be naughty and serve with potatoes.
olive oil, for cooking
8 chicken thighs
1 Spring Onion, finely chopped
2 medium sized leeks, thoroughly washed and chopped into rounds
250g Button mushrooms, diced
several stems fresh thyme, de-stalked
zest of half a Lemon
1/3 cup dry White wine
1 cup (250ml) Chicken stock
salt and freshly ground black pepper
flat leaf parsley to serve
Heat 1 tablespoon olive oil in a large deepish frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside.
Add the spring onion and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. Scatter with plenty of flat leaf parsley and serve immediately.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.