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Chicken Recipes

To Die For

By Heather Richardson
PUBLISHED BY:

Silver Fern Publishing

Copyright © 20 1 2

www.recipestodiefor.org

All rights reserved.

No part of this publication may be copied,


reproduced in any format, by any means, electronic
or otherwise, without prior consent from the
copyright owner and publisher of this book.
Dedication

This book is dedicated to my Mum,

with much gratitude and love.


Table of Contents
Introduction
Baked Chicken Thighs
BBQ Chicken
Beer Can Chicken
Bourbon Chicken
Buffalo Chicken Dip
Butter Chicken - The Easiest and Tastiest Recipe
Ever
Chicken a la King
Chicken Adobo
Chicken Alfredo
Chicken Biryani
Chicken Cacciatore
Chicken Casserole
Chicken Cordon Bleu
Chicken Curry
Chicken Enchiladas
Chicken Fajitas
Chicken Fried Rice
Chicken Gumbo
Chicken Kiev
Chicken Korma
Chicken Lasagna
Chicken Marsala
Chicken Noodle Soup
Chicken N uggets
Chicken Paprikash
Chicken Parmesan
Chicken Parmigiana
Chicken Piccata
Chicken Pie
Chicken Pot Pie
Chicken Quesadilla
Chicken Salad With Tarragon
Chicken Satay
Chicken Souvlaki
Chicken Spaghetti
Chicken Stir Fry
Chicken Tenders
Chicken Tortilla Soup
Chicken Vindaloo
Chilli Chicken
Cream of Chicken Soup
Fried Chicken Take-away Style
Jerk Chicken
Kung Pao Chicken
Lemon Chicken
Moroccan Chicken
Orange Chicken
Oven Fried Chicken
Roast Chicken Done to Perfection
Sesame Chicken
Sweet and Sour Chicken
Tandoori Chicken
Teriyaki Chicken
Conclusion
Get The Complete
Recipes To Die For Collection
Introduction

I am excited to share with you my 'To Die For'


versions of some of the world's most popular
chicken recipes. You will find that they are all very
easy to prepare and that they use everyday
ingredients. so you won't have to go searching high
and low for some obscure food item that you may
never end up using again.

For your convenience I have created an


alphabetical Table of Contents so that you can click
through directly to the recipes that you want to try
first. I have also included a full color photograph
for each recipe to tempt your taste buds all the
more!

Do you have a tried and tested unique recipe that


you would like to see featured in a 'To Die For'
recipe book? Visit my website at
www.recipestodiefor.org to register and submit
your favorite recipe. If your recipe is selected for
inclusion in one of the 'To Die For' recipe books .
your name will be included alongside your recipe.
and you will be sent a free copy of the cookbook !
Baked Chicken Thighs

A delicious recipe which will soon become a


family favorite. Serve the chicken and sauce in
bowls or on deep plates with fresh crusty bread for
a filling lunch, or with mashed potato or rice and
steamed green vegetables for a hearty dinner.

Servings: 4

Ingredients

8 chicken thighs, excess fat removed

2 tsp chicken stock powder


4 oz ( 1 2 5g) sun dried tomato pesto

2 cups homemade chicken stock or a good quality


chilled chicken stock

1 cup white wine

2 medium onions, chopped

1 cup celery, cut diagonally

Method

1 . Preheat the oven to 400 degrees F (200


degrees C)
2. Wash the chicken thighs and pat dry. Flatten
each piece out and sprinkle some of the
chicken stock powder over each piece.
3. Spread 3 to 4 teaspoons of tomato pesto on to
each chicken thigh, then roll up to contain
the filling.
4. Place in a baking dish and pour chicken
stock and wine over the rolled chicken
thighs.
5. Sprinkle the onions and celery around the
chicken and bake in the oven for 1 5 minutes.
Then spoon the liquid all over the chicken
and continue to cook for a further 1 0
minutes.
6. Remove from the oven, cover, and let it rest
for 1 0 minutes. Check the seasoning, then
serve.

BBQ Chicken

The whole family will love this delicious recipe for


BBQ chicken - you'll be asked for it all year round,
whether it's BBQ weather or not.. ....
Serves: 4

Ingredients

Vz cup brown sugar

1 cup soy sauce

1 cup water

1 tsp onion powder

1 tbs fresh grated ginger

1 tsp fresh very finely chopped chilli

1 tbs lemon juice

2 lb (lkg) chicken pieces

Method

1 . Put all of the ingredients except for the


chicken into a saucepan and bring to the boil.
2. Reduce the heat and simmer for 5 minutes.
3. Remove from the heat, pour into a large
bowl, and allow to cool completely.
4. Put the chicken pieces into the cooled
marinade, cover and refrigerate overnight
preferably or at least for a few hours.
5. Cook on the BBQ over a medium to high
heat, turning often and basting frequently
with the marinade until the chicken is cooked
through completely.

Beer Can Chicken


Serves: 4 to 6

Ingredients

1 whole chicken (check that it will fit into your


oven standing up, or under the barbecue lid if you
are using a hooded barbecue)

1 can of beer

3 tbs coarse salt

4 tbs dark brown sugar

4 tbs sweet paprika

1 tsp freshly ground black pepper

Method

1. Preheat the oven (or hooded barbecue) to 350


degrees F ( 180 degrees C) .
2. Combine the salt, sugar, paprika and black
pepper and mix well.
3. Open the can of beer and pour off (or
drink ! ! ) about a third of the beer.
4. Rub half of the spice mix all over the outside
of the chicken, then put the remaining half
into the beer can.
S. Place the beer can on to a roasting dish or a
barbecue grill. Carefully lower the chicken
over the can, pressing down firmly to make
sure it balances.
6. Place in the oven and cook for an hour and a
half, or until the chicken is cooked through
completely.

Bourbon Chicken
Serves: 4

Ingredients

4 chicken breasts

Vz cup soy sauce

Vz cup brown sugar

Vz tsp garlic powder

1 tsp ground ginger

2 tbs onion flakes


Vz cup Bourbon

Method

1 . Mix all of the marinade ingredients together


in a large bowl, then add the chicken pieces,
stirring well until the chicken is completely
coated.
2. Cover the bowl and place in the fridge to
marinate overnight.
3. To cook, heat the oven to 325 degrees F ( 160
degrees C), and bake the chicken in an oven
dish for 90 minutes (or until well browned
and cooked through completely), basting
frequently.
4. Delicious served with noodles or rice.

Buffalo Chicken Dip


Serves: Plenty!

Ingredients

1 Vz lbs (750g) chicken breasts

1 1 2-oz bottle (340g) Frank's Hot Wing Sauce


(This is the best, but if you can't get it, look for
pepper sauce)

8 ounces (250g) cream cheese, softened

8 ounces (250g) Ranch dressing

Vz cup chopped celery

4 ounces ( 1 25g) cheddar cheese, grated


Method

1 . Preheat the oven to 375 degrees F ( 1 90


degrees C) .
2. Poach the chicken breasts in boiling water
until cooked through completely, then drain
and allow to cool.
3. Shred the chicken meat apart using a fork,
then spread it over the base of a nine inch
casserole dish. Pour the hot wing sauce over
the chicken and stir well to combine, then
spread it out to cover the whole base of the
casserole dish.
4. Combine the cream cheese and ranch
dressing together in a medium sized
saucepan and heat through, stirring
continuously with a whisk.
5. Pour the cream cheese mixture over the
chicken and sprinkle the celery over the top.
Place in the oven and bake for 1 5 minutes.
6. After 1 5 minutes sprinkle the cheddar cheese
over the top, then return to the oven for
another 1 0 to 1 5 minutes, or until the cheese
has melted and is bubbling.
7. Remove from the oven and leave to stand for
about 1 0 minutes. Stir well before serving.

Butter Chicken - The Easiest and


Tastiest Recipe Ever

Serves: 4

Ingredients

1 oz (25g) butter

1 onion, finely diced


3 cloves garlic. crushed

Vz tsp ground ginger

Vz tsp cinnamon

Vz tsp turmeric

Vz tsp salt

1J4 tsp garam masala

Vz tsp chilli powder (or reduce amount if you don't


like it too hot)

1 4 oz (400g) uncooked chicken. cut into cubes

3Vz oz (lOOg) tomato paste

% cup of cream

Method

1. Mix all of the spices together. then add to the


chicken cubes and set aside.
2. Melt the butter and fry the onion and garlic
gently for 2 minutes. Add the spiced chicken
and continue to fry gently for a further 5
minutes.
3. Add the tomato paste and cream and simmer
gently for 5 minutes.
4. That's it - how easy was that? Serve with
rice and your favorite accompaniments such
as naan bread and poppadoms and enjoy!

Chicken a la King

Serves: 4

Ingredients
1 Vz lb (750g) chicken breast (cut into cubes &
marinated with salt, crushed ginger & garlic for
about 1 5 minutes)

Vz onion, diced

Vz red and Vz green capsicum, cut into strips

1 2 mushrooms, cleaned & sliced

Vz tsp nutmeg

Vz tsp freshly ground black pepper

8 fl oz (250ml) cream

2 tbs of margarine or butter

Method

1 . Fry the chicken with the margarine or butter


over a medium heat, and then add the nutmeg
for flavor Continue cooking until the chicken
has turned white and is starting to brown.
2. Remove the chicken from the pan and set
aside.
3. Fry the onions until they have turned
transparent and then add the mushrooms to
the pan and continue to cook for about 5
minutes.
4. Add the sliced capsicums, salt and pepper,
and fry for another 5 minutes.
5. Return the chicken to the frying pan and
cook for about 2 minutes before adding the
cream. Reduce the heat and simmer on low
for approximately 1 0 minutes, or until the
sauce has thickened slightly.

Chicken Adobo

Serves: 4
Ingredients

1f.t cup olive oil

1 medium onion. sliced

2 cloves garlic. crushed

8 large chicken drumsticks

Vz cup soy sauce

Vz cup white vinegar

2 Vz cups chicken stock

1 tbs brown sugar

1 tsp paprika

5 bay leaves

2 tbs cornflour

3 tbs cold water

steamed rice for serving

Method
1. Heat 2 tablespoons of oil in a saucepan over
a medium to high heat. Add the garlic and
onion and cook for one to two minutes, or
until the onion has softened slightly.
2. Add the chicken to the pan and cook for two
to three minutes, turning regularly to brown
the chicken all over.
3. Add the soy sauce, vinegar, chicken stock,
brown sugar, paprika and bay leaves to the
pan. Bring to the boil then reduce to a
simmer or 20 minutes, or until the chicken is
cooked through.
4. Remove the chicken from the pan. Heat the
remaining oil in a large frying pan over a
high heat. Add the chicken and fry on all
sides until golden brown. Set the chicken
aside and keep it warm while you finish
preparing the sauce.
5. Stir the cornflour into the water, then stir in
to the sauce in the original saucepan. Simmer
for 10 minutes, then return the chicken to the
sauce, stirring to coat all of the pieces.
6. Serve with the steamed rice.
Chicken Alfredo

Serves: 2 to 3

Ingredients

1 small pack mushrooms, cleaned and sliced

2 large chicken breasts, cut into cubes

% pack fettuccine pasta

% cup double cream

Vz cup milk

5 tbs butter
1 tbs olive oil

1 large clove of garlic, chopped finely

Vz cup grated Parmesan cheese

1 tbs flour, sifted

few sprigs fresh parsley, chopped

salt and black pepper

Method

1. Add the olive oil and one tablespoon of


butter to a large frying pan and place on
medium heat.
2. When the pan is hot add the sliced
mushrooms, sprinkle with a little salt, then
cook for about 3 or 4 minutes per side until
brown.
3. While the mushrooms are cooking bring a
large pan of salted water (use about 2
teaspoons of salt) to the boil.
4. Set aside the cooked mushrooms and then
add the chopped garlic to the frying pan.
Cook gently for about a minute, then add the
chicken cubes. Stir continuously so that the
chicken cooks on all sides. Sprinkle with a
little salt and black pepper. Remove the
chicken from the pan when cooked and set
aside with the mushrooms you cooked
earlier.
5. Add the dried fettuccine to the pan of boiling
salted water and cook for about 8 to 10
minutes until al dente (or according to the
packet instructions) . Strain the pasta when
cooked, then return to the saucepan.
6. Add the remaining butter to the empty frying
pan on a medium to low heat and when the
butter has started to melt, add the cream and
the milk stirring continuously. Slowly
sprinkle in the flour while continuing to stir.
The sauce should start to thicken after about
5 minutes of stirring, at which point add the
Parmesan cheese and simmer gently for 2 to
3 minutes. Sprinkle in some salt and pepper
to taste and add the chopped parsley.
7. Stir in the cooked chicken and mushrooms to
the sauce, and simmer gently until the
chicken and mushrooms are warmed
through.
Chicken Biryani

Serves: 4 to 6

Ingredients

For the chicken marinade:

1 lb (500g) boneless chicken meat diced and


marinated for 20 minutes in the following:

5 oz ( 1 50g) natural yoghurt

2 cloves garlic. chopped

Vz tsp chilli powder


1 tsp cumin

1 tsp cinnamon

2 tsp grated fresh ginger

For the rice:

2 large onions. chopped

4 cloves garlic. chopped

1 tbs oil

1 tsp turmeric

1 tsp GarumMasala

Vz tsp ground cardamom

4 whole cloves

2 bay leaves

Vz tsp salt

1 Vz cups basmati rice

2 Vz cups chicken stock


Method

1. Combine all the marinade ingredients into a


bowl, and stir in the chicken. Set aside to
marinate while you prepare the rest of the
dish.
2. Heat the oil in a large saucepan and gently
fry the onions and garlic until soft.
3. Add all of the spices, bay leaves and the
marinated chicken to the saucepan and stir
until the chicken is browned.
4. Stir in the rice and stock and leave to simmer
on a low heat with the lid on. Cook without
stirring for 25 minutes, then check to see if
the rice is cooked. If it is not cooked
completely give it a quick stir then replace
the lid and leave to cook for a further 5
minutes.
5. When the rice is tender, fluff up the mixture
with a fork and then serve.

Chicken Cacciatore
Serves: 4

Ingredients

8 chicken pieces, (leave the skin on and bone in)

Salt and freshly ground black pepper

2 tbs olive oil

1 large onion, finely chopped

1 celery stalk, finely sliced

1 carrot, peeled and chopped

4 cloves garlic, crushed


8 oz (250g) button mushrooms, halved

2 x 13 oz (400g) cans tomatoes

Vz cup black olives

Vz cup white wine

1 bay leaf

1 tbs chopped rosemary leaves

1f.t cup chopped parsley

Method

1. Rub each of the chicken pieces with salt and


pepper.
2. Heat the oil in a large frying pan over a
medium heat, then add the chicken pieces in
batches to brown all over. Set aside
3. Reduce the heat slightly, then add the onion,
celery, carrot, garlic and mushrooms to the
pan and cook until tender.
4. Turn up the heat and add the tomatoes,
olives, wine and herbs, then return the
chicken pieces to the pan and bring to the
boil. Reduce the heat again to simmer for
about 30 minutes, stirring occasionally, until
the chicken is cooked through.
5. Check the flavors and add extra seasoning if
necessary before serving.

Chicken Casserole

This recipe for chicken casserole is so quick and


easy to make, so even on days when you are short
of time, you'll be able to serve up a delicious meal
for the family.
Serves: 4

Ingredients

8 large chicken thigh fillets

Salt and pepper for seasoning

2 tbs oil

6 shallots, cut into quarters

8 new potatoes, halved (or quartered, if large)

3 cups sparkling white wine

2 cups peas, fresh or frozen (defrosted)

1 tbs butter

Small bunch of tarragon, chopped

Method

1. Preheat the oven to 350 degrees F ( 180


degrees C) . Season the chicken thigh fillets
with salt and pepper.
2. Heat the oil in a large oven proof casserole
dish on a medium heat. Place the chicken
thigh fillets skin-side down into the oil and
cook until the skin is brown and crispy
(approximately 5 minutes each side) .
Remove the chicken from the dish and set
aside. Reserve 3 tablespoons of fat in the
casserole dish and discard the rest.
3. Using the same casserole dish, add the
potatoes to the reserved fat and cook over a
high heat until browned (approximately 10
minutes). Add the shallots and cook for a
further 2 minutes.
4. Add the sparkling white wine and boil for 1
minute. Return the chicken pieces to the
casserole dish, then place in the oven for 40
minutes.
5. Add the peas to the dish and cook for a
further 5 minutes.
6. Remove from the oven and dot the chicken
thighs with equal amounts of butter and let it
melt all over the chicken. Sprinkle the
tarragon all over the casserole and serve.

Chicken Cordon Bleu


Don't be frightened of attempting to make this dish
- this recipe is very easy and you will be able to
impress your family and friends with your culinary
skills !

Serves: 6

Ingredients

6 boneless, skinless chicken breast halves

6 slices Swiss cheese

6 thin slices smoked ham

3 tbs flour

1 tsp paprika
6 tbs butter

Vz cup dry white wine

1 tsp chicken stock granules

1 tbs com starch

1 cup double cream

Method

1. If the chicken breasts are very thick, place


them between two sheets of baking paper and
flatten out slightly with a rolling pin or
mallet.
2. Place a slice of ham and cheese on each
chicken breast, keeping a space around the
edges of the chicken of about half an inch.
3. Fold the edges of the chicken together to
encase the filling and secure with toothpicks.
4. Mix the flour and paprika together in a small
bowl, then coat each chicken piece with the
seasoned flour.
5. Heat the butter in a large frying pan over a
medium to high heat, then cook the chicken
pieces until they are browned on all sides.
6. Add the wine and the chicken stock granules
and reduce the heat to low. Cover the pan
and leave to simmer for about 30 minutes, or
until the chicken is cooked through
completely.
7. Remove the toothpicks from the chicken
pieces then transfer them to a warm serving
dish.
8. Blend the corn starch with the cream in a
small bowl, then add slowly to the frying pan
whisking as you pour. Cook, stirring
continuously, until thickened.
9. Pour the sauce over the chicken before
serving.

Chicken Curry
This is my all-time best ever favorite recipe for
chicken curry. It is fail-safe and you can adjust the
amounts of spices used to suit your tastes. To
convert it into a more mellow butter chicken type
of dish, simply add a small can of coconut milk to
the curry just before serving and it will be a hit
with even the youngest members of the family.

Servings: 4

Ingredients

Quantity of cooked chicken, cubed (left-over roast


chicken is good for this)

1 tbs oil

2 cloves garlic, crushed

1 onion, finely chopped

Vz tsp coriander powder

Vz tsp cumin powder

1f.t tsp chilli powder

Vz tsp turmeric

Vz tsp ground ginger

Vz tsp cinnamon

1 tsp curry powder


salt and pepper to taste

1 cup chicken stock

13 oz (400g) tin chopped tomatoes

Method

1. Heat the oil in a medium sized saucepan and


fry the onion and garlic until slightly golden.
2. Add all of the spices and seasonings to the
pan and cook gently on a low heat for about
a minute, stirring continuously.
3. Stir in the chicken stock, chopped tomatoes
and cooked chicken. Bring to the boil then
simmer for about 20 minutes.
4. Serve with boiled rice, and add your favorite
side dishes such as poppadoms, naan bread
and mango chutney. Delicious!

Chicken Enchiladas
A favorite Mexican style dish that is easy to make
with basic ingredients from the pantry.

Serves: 4

Ingredients

Quantity of pre-cooked chicken - left-over roast


chicken is ideal for this recipe

4 spring onions, finely chopped

1 clove garlic, crushed

1 cup grated cheese

cooking oil spray

8 tortillas
1 3 oz (400g) tomato puree

1J4 cup fresh coriander

Method

1 . Preheat the oven to 375 degrees F ( 1 90


degrees C) . Chop or shred the cooked
chicken and put into a bowl with the spring
onions, garlic and half of the cheese.
Combine the ingredients together.
2. Heat a non-stick frying pan over a medium
heat. Spray a tortilla with oil and cook in the
frying pan for about 1 minute each side, then
transfer to a plate. Repeat with the remaining
tortillas.
3. Place the chicken mixture in equal amounts
on the tortillas, then roll up to enclose the
filling, leaving the ends open. Put the rolled
tortillas into an ovenproof dish, seam-side
down.
4. Pour over the tomato puree and sprinkle with
the remaining cheese. Bake for about 20
minutes or until the top has turned golden.
Sprinkle with chopped coriander to serve.
Chicken Fajitas

Serves: 4

Ingredients

1 lb (500g) chicken breasts, cut into strips

1 tbs olive oil

2 cloves garlic, crushed


1 tsp paprika

1 tsp ground cumin

1 red capsicum, thinly sliced

2 tbs lemon or lime juice

2 tbs chopped fresh coriander

Freshly ground black pepper

For serving:

8 flour tortillas, warmed through

Sour cream, fresh coriander, chopped tomatoes,


chopped avocado

Mexican salsa (optional)

Method

1. Combine the olive oil, garlic, paprika, cumin


and chicken in a bowl.
2. Heat a frying pan to a high heat and add the
chicken, stirring continuously, until brown.
(You may need to do this in batches
depending on the size of your frying pan) .
3. Remove the chicken from the frying pan and
set aside. Add the red onion and capsicum to
the pan and cook for 2 minutes.
4. Add the browned chicken, juice (lemon or
lime) , chopped coriander and black pepper to
the pan and cook for another two or three
minutes, or until the chicken is cooked
through completely.
5. Divide the mixture between the tortillas and
top with the tomatoes, avocado and fresh
coriander. Roll the tortillas up and serve with
sour cream and Mexican salsa if required.

Chicken Fried Rice


Serves: 4

Ingredients

13 oz (400g) skinless chicken, cut into bite sized


pieces

1 tbs oil

2 eggs, lightly beaten

2 extra tbsp oil

1 small onion, finely chopped

3 cups cooked rice

1 cup peas
3 spring onions, finely chopped

Sweet chilli sauce and soy sauce to serve

Method

1. Heat 1 tablespoon of oil in a frying pan over


a medium heat. Add the lightly beaten eggs
and cook for about 1 minute until golden
brown, then flip and cook for about another
30 seconds. Remove from the heat and slice
thinly.
2. Heat the extra oil in the frying pan on a high
heat and add the chicken in batches to cook
until brown all over and cooked through.
Remove the chicken and set aside.
3. Add the onion to the pan and cook over a
medium heat for 2 to 3 minutes, then return
the browned chicken to the pan along with
the cooked rice.
4. Stir fry the mixture for 2 to 3 minutes, or
until the rice is hot.
5. Add the peas and stir fry for another minute.
6. Add the sliced egg and chopped spring
onions to the mix and stir gently to combine.
Serve the chicken fried rice with sweet chilli
sauce and soy sauce.
Chicken Gumbo

Serves: 4

Ingredients

3Vz oz ( 1 00 g) chorizo sausage, skinned and finely


diced

2 tbs oil

3Vz tbs flour

2 celery stalks, finely chopped


2 onions, finely chopped

2 green capsicums, seeded and chopped

3 garlic cloves, crushed

13 oz (400 g) can chopped tomatoes

32 fl oz (l litre) chicken or vegetable stock

6Vz oz (200 g) okra, thinly sliced

2 tbs chopped fresh parsley

1 tsp dried thyme

1 bay leaf

pinch of cayenne pepper

1 cup basmati and wild rice, rinsed

3 skinless chicken thigh fillets

8 oz (250 g) peeled large raw prawns

Tabasco (optional)

Method
1. Put the chorizo sausage into a saucepan and
stir fry over a medium heat until it is crisp at
the edges. Drain on a paper towel and set
aside.
2. Add the celery, onions, capsicums and garlic
and stir fry in the remaining sausage fat for 5
minutes, or until soft. Remove the vegetables
from the pan and set aside.
3. Reduce the heat to low and add the oil to the
remaining sausage fat in the pan. Sprinkle in
the flour and stir constantly until blended.
Continue cooking on a very gentle heat for 5
minutes until the mixture turns a rich brown
(stir frequently).
4. Add the tomatoes, stock, okra, parsley,
thyme, bay leaf and cayenne pepper and
bring to the boil. Reduce the heat, and
simmer for 30 minutes until the okra thickens
the soup. Stir frequently.
5. Increase the heat and bring to the boil again,
then stir in the rice. Reduce the heat to low
and add the chicken (cut into bite sized
pieces) , and the vegetable mixture set aside
previously. Simmer for 15 to 20 minutes
until the rice is tender and the chicken is
cooked through completely. (Add extra stock
if needed) .
6. Add the prawns and the reserved chorizo and
simmer for a minute, or until the prawns turn
pink and the sausage is heated through.
7. Remove the bay leaf, season to taste, and
serve with Tabasco if you like.

Chicken Kiev

Serves: 4

Ingredients

3Vz oz (lOOg) butter, softened


1 tsp crushed garlic

1 tsp freshly chopped parsley

1 tsp celery salt

4 chicken breasts

1 egg, beaten

1 cup flour

1 cup fine dried breadcrumbs

1J4 cup finely grated Parmesan

Spray Oil

Method

1. Combine the butter, garlic, parsley and


celery salt in a medium bowl, then form into
a log shape and wrap in cling film. Chill in
the fridge for at least 30 minutes.
2. Cut a slit along the side of each chicken
breast, then fill the pocket with a slice of the
herby garlic butter log. Secure the opening
with toothpicks.
3. Pour the beaten egg into one bowl and the
flour into a separate bowl. Combine the
breadcrumbs and Parmesan in a third bowl.
4. Dip each chicken breast in the flour, then the
egg and lastly the cheesy breadcrumb mix.
Cover the chicken breasts and leave to chill
in the fridge for 20 minutes. Meanwhile,
preheat the oven to 350 degrees F ( 180
degrees C).
5. Coat each chicken breast with some spray
oil, then place into a shallow lined baking
dish.
6. Cook in the oven for 20 to 25 minutes, or
until golden brown and completely cooked
through.
7. Remove the chicken from the oven and leave
to stand for 2 to 3 minutes before removing
the toothpicks and slicing each piece of
chicken in half for serving.

Chicken Korma
Serves: 4

Ingredients

1 lb (500g) chicken breast, skinned and cut into


strips

1 tbsp olive oil

2 onions, sliced

2 cloves of garlic, crushed

1 tsp sugar

For the Spice Mix:


3 tsp ground coriander

3 tsp ground cumin

Vz tsp turmeric

1 tsp chilli powder

1 tsp paprika

1 tsp salt

A little warm water to mix

7 fl oz (200ml) single cream

4 fl oz ( 1 00ml) coconut cream - mixed with 4 fl oz


( 1 00ml) water

1 bay leaf

3/4 oz (20g) ground almonds

IVz oz (40g) cashew nuts

2 tsp Garam masala

1 tbs lemon juice

3/4 oz (20g) chopped fresh coriander


A little salt to taste

Method

1. Combine all the ingredients for the spice mix


together to form a smooth paste.
2. Heat the oil in a frying pan and add the
onions, garlic and sugar. Stir over a medium
heat until the mixture has caramelized
3. Add the spice paste, reduce to a medium
heat, and continue to cook for a couple of
minutes stirring continuously.
4. Remove from the heat and leave to cool.
Puree the mixture together in a blender.
5. Place the puree, chicken, cream, coconut
cream and water, bay leaf and cashew nuts
into a large pan. Stir well, and bring to the
boil. Reduce the heat to a simmer, cover the
pan, and leave to cook for about half an hour.
6. Stir in the ground almonds, lemon juice,
garam masala and chopped coriander and
leave to simmer for a further 15 minutes.

Chicken Lasagna
Serves: 4

Ingredients

2 tsp oil

1 4 oz (450g) chicken mince

1 garlic clove, crushed

1 tsp dried oregano

Vz tsp dried basil

1 cup tomato puree

Vz cup water

Salt and pepper, to taste


1J4 cup flour

2 cups milk

1 cup grated tasty cheese

3 large sheets fresh lasagna

Vz cup grated mozzarella cheese

2 oz (60g) butter

Method

1 . Preheat the oven to 375 degrees F ( 1 90


degrees C).
2. Heat the oil in a frying pan over a medium to
high heat, and cook the chicken mince and
garlic for four to five minutes, until golden
brown.
3. Add the oregano, basil, tomato puree, water,
salt and pepper, and simmer for 5 minutes or
until the sauce has thickened slightly.
4. Meanwhile, melt the butter in a small
saucepan over a medium heat and stir in the
flour until blended. Gradually add the milk,
stirring continuously, then increase the heat
until the sauce comes to a boil (keep stirring
all the time). Reduce to a simmer and cook
for a further 1 to 2 minutes before stirring in
the tasty cheese.
5. Lightly grease a baking dish and place a
sheet of lasagna on the bottom. Add a third
of the mince mixture over the lasagna, then a
third of the cheese sauce. Repeat this
layering process twice, ending with a layer of
cheese sauce. Sprinkle mozzarella cheese
over the top.
6. Bake in the oven for 35 to 40 minutes. Leave
to rest for 5 minutes before serving.

Chicken Marsala
Serves: 4

Ingredients

4 chicken breasts

1 cup of flour

salt and pepper to taste

Olive oil for frying

1 cup mushrooms, sliced

2/3 cup Marsala wine

1f.t cup chopped parsley


Method

1. Season the flour with salt and pepper and


then use to coat the chicken breasts.
2. Heat the oil in a large frying pan and fry the
chicken breasts until they are browned on
both sides.
3. Add the sliced mushrooms, Marsala wine
and approximately 1,4 cup of water to the pan
and leave to simmer for about 20 minutes.
4. Remove the chicken from the pan and cook
the sauce for a few more minutes until it has
thickened slightly.
5. Place the chicken on to a serving dish, pour
over the sauce and then sprinkle with
chopped parsley to serve.

Chicken Noodle Soup


A nourishing and warming soup is just what you
need if you're feeling the winter chills - real
comfort food for the soul.

Serves: 6

Ingredients

For the stock

1 medium chicken

12 cups of water

1 large handful of celery leaves

1 handful of parsley with stalks


1 bay leaf

3/4 inch (2cm) chunk of root ginger, peeled

8- 1 0 peppercorns

White stem of a leek, cut into big chunks

Vz tsp salt

For the soup

1 tbs oil

1 onion, chopped

2 cloves garlic, crushed

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1 tbs plain flour

A pinch of dried thyme

1 tsp Worcestershire sauce

6Vz oz (200g) fresh noodles or dried noodles


Method

1. Put the chicken in a large pot with the water,


celery leaves, parsley, bay leaf, ginger,
peppercorns, leek and salt and simmer gently
for 1Vz hours. Remove the chicken and set it
aside. Strain the stock through a sieve into a
jug. Discard the cooked vegetables and leave
the stock to settle.
2. When the stock has settled and the fat has
risen to the surface, skim the fat from the top
with a large metal spoon. Alternatively, you
can chill the stock until the fat has set and
then just lift it off with a spoon.
3. Heat the oil in a pan and gently fry the onion,
garlic and vegetables until they start to
soften. Then, stir in the flour and gradually
add the skimmed stock, stirring continuously
to prevent lumps from forming. Add the
thyme and Worcestershire sauce and bring to
a simmer.
4. While the vegetables are simmering, remove
the chicken meat from the bones and chop it
up into small pieces.
5. Cut the noodles into fairly short lengths and
add to the soup, along with the cooked
chicken. Season to taste with salt and pepper
before serving.

Chicken Nuggets

Serves: 4 to 8

Ingredients

8 chicken thighs. skinned and deboned

1 cup of buttermilk

1 egg
1f.t cup chives, finely chopped

1f.t cup of grated Parmesan cheese

3 tbs soy sauce

Vz tsp garlic Tabasco

1 tsp each of salt and pepper

1 cup of flour for dredging

3 eggs, beaten

2 cups fine bread crumbs

1 lemon

Oil for deep frying

Method

1. Place the chicken pieces into a large bowl


and pour over the buttermilk. Cover and
leave in the fridge overnight. This will make
the chicken deliciously juicy and tender
when cooked.
2. Drain off the buttermilk and set aside the
chicken pieces.
3. Using a food processor, combine the
marinated chicken, egg, chives, Parmesan,
soy sauce, garlic Tabasco, juice of lemon,
salt and pepper. Blend for about a minute or
until a smooth paste has formed.
4. Form the chicken paste mixture into shapes
approximately 2 inches by 1 inch.
5. Put the flour into a shallow bowl, the beaten
eggs into another bowl, and the breadcrumbs
into a third bowl.
6. Coat each nugget in the flour, then the egg,
and finally the breadcrumbs.
7. Deep fry the nuggets in small batches until
they are golden brown - approximately 5
minutes' cooking time.

Chicken Paprikash
Serves: 4

Ingredients

IVz lb (750g) chicken tenderloins

3 tbs butter or margarine

3 tbs olive oil

1 medium onion, sliced

1 cup sliced mushrooms

1J4 cup sauvignon blanc

3 tbs ground paprika


% cup chicken stock

1 cup sour cream

Method

1. Put the butter (or margarine) and oil into a


pan over a medium heat and fry the chicken
until sealed and browned. Remove and set
aside.
2. Add the vegetables and stir fry until the
onion is transparent.
3. Return the chicken pieces and a little of the
wine to deglaze the pan.
4. Add paprika, salt and pepper and stir.
5. Add the chicken stock and sour cream and
simmer for about 15 minutes, or until the
chicken has cooked through completely.

Chicken Parmesan
Serves: 4

Ingredients

1 to IVz lb (500 -750g) boneless, skinless chicken


breast halves

Vz cup buttermilk

2 tbs grated Parmesan cheese

1 tsp flour

% cup breadcrumbs, seasoned with salt and pepper

2 tbs olive oil

2-3 cloves garlic, crushed


Method

1 . Put the chicken breasts between two sheets


of baking paper and use a rolling pin or
mallet to flatten the chicken until it is about
1 2mm (VZ inch) thick.
2. Combine the buttermilk and Parmesan in a
bowl, and put the seasoned breadcrumbs in a
shallow dish.
3. Dip the chicken pieces into the buttermilk
mixture, ensuring both sides are coated, and
then roll them in the breadcrumbs until
coated on both sides.
4. Heat the oil in a frying pan over a medium
heat. Fry the garlic gently for 1 minute, and
then remove it and discard. (We only want
the garlic flavoring for this recipe) .
5. Fry the chicken on one side for 4 to 5
minutes or until golden, then turn and fry for
another 3 to 4 minutes until golden and the
chicken is cooked through completely.

Chicken Parmigiana
Serves: 4

Ingredients

1 egg, lightly beaten

1 cup dried breadcrumbs

Ij2 cup grated Parmesan cheese

Salt and freshly ground black pepper

4 skinless chicken breasts, halved hOrizontally

Olive oil
6Vz oz (200g) mozzarella cheese, thickly sliced

1Vz cups tomato pasta sauce

Method

1. Pour the beaten egg into a shallow dish.


Combine the breadcrumbs and Parmesan
cheese into another shallow dish and season
well with salt and pepper.
2. Dip the chicken breasts into the beaten egg,
and then into the breadcrumb mixture to coat
both sides.
3. Pre-heat the grill on a high heat. Meanwhile,
heat some olive oil in a frying pan on a
medium heat and cook the chicken for 5
minutes on each side, until brown. You may
need to cook the chicken in two batches,
depending on the size of your frying pan.
4. Transfer the cooked chicken to a baking dish
and top each piece with a slice of mozzarella
cheese.
5. Grill the chicken for 5 minutes until the
cheese has melted and has turned golden
brown.
6. While the chicken is under the grill heat the
tomato pasta sauce in a saucepan or in the
microwave. Spoon the sauce onto serving
plates and serve the chicken on top of the
sauce (2 pieces per person) .

Chicken Piccata

Serves: 4

Ingredients

4 chicken breasts, flattened out with a rolling pin or


meat mallet
1-2 cups plain flour

2 tbs olive oil

3 tbs butter

Vz cup dry white wine

Juice of 2 lemons

Salt and pepper for seasoning to taste

1 cup chicken stock

Method

1. Sprinkle the flour on to a plate, then coat


each chicken breast in the flour and shake off
the excess.
2. Heat the oil in a large frying pan over a
medium heat and cook the chicken breasts
until cooked through completely and lightly
browned - approximately 2 to 3 minutes
each side. Set the chicken aside and keep
warm.
3. Pour off the oil from the pan and then add
the butter, wine, lemon, salt and pepper.
Cook for 1 minute.
4. Add the stock to the pan and bring to the
boil. Sprinkle in a little flour to thicken the
mixture, then cook for about 10 minutes until
the liquid has reduced by half.
5. Place the chicken on to serving dishes and
pour over the sauce.

Chicken Pie

Serves: 4 to 6

Ingredients

3 cups button mushrooms, cut into quarters


1 cup diced carrots

1 cup diced celery

2 cups diced onion

1 tbs chopped garlic

6Vz oz (200g) butter, plus extra for frying

Small quantity of oil for frying

6Vz oz (200g) flour

1 tbs chopped fresh thyme

1 tbs chopped parsley

2 lb (lkg) fresh chicken breasts, diced

6Vz oz (200g) smoked chicken, diced

2 lb (lkg) puff pastry sheets

4 cups chicken stock

1 egg for glazing

Method
1. Heat the butter in a frying pan over a
medium heat and gently fry all of the
vegetables until cooked, but still firm.
2. In a separate pan heat a small amount of oil
and add the fresh diced chicken breasts (not
the smoked chicken) seasoned with salt and
black pepper and cook through completely.
3. Melt the 6Vz oz (200g) of butter in another
large pan, add 6Vz oz (200g) of flour and
cook gently like a roux. Gradually add the
chicken stock, stirring continuously, and
bring to the boil. Simmer until the sauce has
a thick consistency.
4. Add the cooked vegetables and chicken
(including the smoked chicken) to the sauce
and mix together. Set aside and leave to cool.
5. Preheat the oven to 360 degrees F ( 185
degrees C).
6. Line a pie dish with puff pastry, then pour in
the cooled chicken sauce mix. Brush the
pastry edges with beaten egg, then cover
with a puff pastry top.
7. Crimp the edges, decorate the top with pastry
pieces, and then brush with egg wash. Poke 3
or 4 small holes in the top of the pastry using
a fork.
8. Place in the oven and bake for about half an
hour, or until the pastry is golden brown and
puffed up.

Chicken Pot Pie


A real family favorite, this chicken pot pie ticks all
the boxes for a comforting filling meal, packed
with protein and vegetables. Don't be put off by the
long list of ingredients - they are all simple to find
and if you don't want to make the pastry from
scratch you can always buy ready made pastry and
nobody will know the difference!

Servings: 6 to 8

Ingredients

1 Vz cups flour

1J4 cup grated Parmesan Cheese

2 tbs parsley

Vz tsp salt

1J4 tsp black pepper

3Vz oz (1 1 5g) butter (diced)

3-4 tbs ice cold water

2 cups chicken stock

1 large onion (diced)


2 medium sweet potato (diced)

1 tsp dried sage

Salt and black pepper

2 medium carrots (cut into chunks)

1 large head broccoli (cut into florets)

1 small stick celery (diced)

1;4 cup flour

4 tbs butter (room temperature)

1 lb (500g) chicken (cooked and cut up)

1 egg (beaten)

Method

1. First job is to make the pastry if you are not


using ready-made. Combine the flour,
Parmesan, parsley, salt and pepper in a large
bowl, cut in the butter until it resembles
coarse breadcrumbs. Then add the 3
tablespoons of water and work it in, adding
another tablespoon of water if necessary to
form a dough that can be kneaded into a ball.
Divide in half, press into circle shapes, cover
in plastic wrap and chill in the fridge for half
an hour. Meanwhile, preheat the oven to 425
degrees F (220 degrees C) .
2. Pour the chicken stock into a large pot and
bring to the boil. Add the onions, sage, salt
and pepper and sweet potato and simmer
until the sweet potato begins to get soft. Then
add the broccoli, carrots and celery and cook
for 5 minutes.
3. Blend 1f.t cup of flour with the room
temperature butter in a cup or small bowl
with your fingers, then turn up the heat under
the pot, pinch off bits of the flour/butter mix,
drop in the pan and stir gently to mix. Cook
until the sauce thickens a bit, then remove
from the heat and stir in the chicken.
4. Use a 9-inch pie dish or similar and roll out
one half of the pastry dough to fit inside the
pie dish. Be sure to grease the dish first, then
lay the pastry inside, pour in the chicken
filling, roll out another half of the pastry to
fit on top, lay over the top of the pie and
pinch the edges of the pastry together. Trim
off any excess pastry, cut a steam vent in the
top, brush with beaten egg and place in the
oven.
5. Bake for 15 minutes at 425 degrees F (220
degrees C) . then lower the temperature to
340 degrees F ( 170 degrees C) and bake for
another 10- 15 minutes until golden. Serve
hot!

Chicken Quesadilla

Serves: 4

Ingredients
1 tbs olive oil

1 red onion, finely chopped

1 green capsicum, deseeded and sliced

3 chicken breasts, skinless and sliced

2 x 1 4 oz (420g) can chilli beans (mild or hot)

1 cup corn kernels

4 flour tortillas

Vz cup sour cream

8 cherry tomatoes, quartered

1f.t cup chopped parsley

Method

1. Heat the olive oil in a frying pan and cook


the red onion, capsicum and chicken for
about 5 minutes, or until the chicken is
thoroughly cooked through.
2. Add the chilli beans and corn to the frying
pan and simmer gently for 1 0 minutes.
3. Cut each flour tortilla in quarters and heat
under the grill.
4. Cover half of the tortilla pieces with the
chicken mixture, then place the remaining
tortilla pieces on the top to create a
'sandwich'.
5. Serve with sour cream, tomatoes and
chopped parsley.

Chicken Salad With Tarragon


The wonderfully crisp flavors of this chicken salad
with tarragon are perfect for a refreshing meal
when the weather is warm, and is great for using up
left-over roast chicken.

Servings: 4

Ingredients

2 bunches asparagus, trimmed of woody ends and


cut diagonally into 2 inch (Scm) lengths

1 large roast chicken, or left-over roast chicken


pieces

4 celery sticks, ends trimmed, thinly sliced


diagonally

6 green shallots, ends trimmed, thinly sliced


diagonally

Vz cup coarsely chopped fresh tarragon, loosely


packed

3Vz oz (lOOg) toasted slivered almonds

Salt & freshly ground black pepper

Vz cup good-quality whole-egg mayonnaise


1/3 cup sour cream

2 tbs fresh lemon juice

1 tbs white wine vinegar

1 tbs Dijon mustard

Lettuce leaves, to serve

Method

1. Bring a large saucepan of salted water to the


boil, add the asparagus, and cook for 2
minutes, or until it has turned bright green
and is tender crisp. Drain well, and then cool
under cold running water.
2. Remove the bones from the cooked chicken,
and discard the skin. Chop the chicken
roughly and place in a large bowl with the
asparagus. Add celery, and half of the
tarragon, almonds and green shallots. Gently
combine the ingredients then season with salt
and pepper.
3. Mix together the mayonnaise, lemon juice,
vinegar, mustard, sour cream and remaining
tarragon in a bowl and season to taste with
salt and pepper. Add a third of this mixture
to the chicken mixture and gently combine
together.
4. Put the lettuce into a large serving bowl. Top
with the chicken mixture and drizzle with the
remaining dressing. Sprinkle the remaining
green shallots and almonds on the top before
serving.

Chicken Satay

Serves: 4

Ingredients
4 chicken breasts

2 tsp curry powder

2 tsp palm sugar or brown sugar

1 tbs soy sauce

Vz tsp salt

1 tsp lemon juice

1 tsp tamarind puree

1 cup coconut cream

1f.t cup blanched peanuts, chopped and lightly


toasted

Method

1. Slice each chicken breast in half crossways,


and then into 6 strips. Place into a shallow
oven dish with the curry powder, sugar, soy
sauce, salt, lemon juice, tamarind and
coconut. Cover and put in the fridge for at
least half an hour (if you can marinate for a
few hours the flavor is even better) .
2. Thread the marinated chicken strips onto
bamboo skewers which have been pre­
soaked in water. Reserve the marinade for
using later.
3. Pan fry or barbecue the chicken skewers until
the chicken has browned and is thoroughly
cooked through.
4. Heat the reserved marinade in a saucepan
with the chopped peanuts and bring to a
simmer, leaving the sauce to cook until it has
reduced a little.
5. Serve the chicken skewers with sauce on the
side.

Chicken Souvlaki
Serves: 4

Ingredients

3 tbs olive oil

1 tbs red wine vinegar

1 tbs lemon juice

1 tsp dried oregano

1 tsp paprika

1 tsp honey

1 lb (500g) chicken breast, sliced


For serving:

4 warmed pita breads

Tomato wedges

Red onion slices

Black olives

Feta cheese

Cucumber

Parsley or mint leaves

Method

1. Combine the olive oil, red wine vinegar,


lemon juice, oregano, paprika and honey in a
small bowl and stir together thoroughly. Set
aside 2 tablespoons of the mixture to use as a
dressing.
2. Add the chicken pieces to the remaining
mixture and stir well until the chicken has
been coated all over.
3. Heat a frying pan over a medium heat and
add the chicken. Cook for three to four
minutes on each side, or until completely
cooked through and golden brown.
4. Serve with the warmed pita bread and other
serving ingredients, and drizzle with the
reserved dressing from step 1.

Chicken Spaghetti

Serves: 3

Ingredients
1 boneless chicken breast, skin removed

1 cup button mushrooms

Enough spaghetti for 3 servings

1 clove garlic, finely chopped

1 slice fresh bread, made into breadcrumbs

1 cup chicken stock

3 tbs evaporated milk

Method

1. Preheat the oven to 350 degrees F ( 180


degrees C) .
2. Put the chicken into a roasting pan and place
in the oven. When the juices start to run from
the chicken, add the button mushrooms and
coat them lightly with the juices, then
continue to cook the mushrooms until they
are tender (about 20 minutes) .
3. Remove the mushrooms from the pan and
continue to cook the chicken until done.
4. Meanwhile, cook the spaghetti in boiling
salted water until al dente. Drain and set
aside.
5. When the chicken is cooked, remove from
the pan and cut into slices.
6. Place the roasting pan (containing the
cooking juices) on the oven top over a
medium heat. Add the garlic and
breadcrumbs and stir continuously until the
breadcrumbs are a golden brown. Pour into a
bowl and set aside.
7. Return the roasting pan to the heat, add the
chicken stock, and simmer until it has
reduced by half. Add the cream, chicken,
mushrooms and cooked pasta and cook until
heated through.
8. Serve topped with the garlic toasted
breadcrumbs.

Chicken Stir Fry


When you want a quick and easy meal it's tempting
to head off to the local takeaway shop, but here's a
great alternative - a tasty Chinese-style chicken stir
fry that will rival the one at your local takeaway
and keep your cash in your pocket!

Serves: 4

Ingredients

2 boneless chicken breasts

1 tbs plus 2 tsp cornflour

1 egg white

2 tbs oil
2 stalks celery, sliced

6 spring onions, sliced

3Vz oz (lOOg) button mushrooms, quartered

2 tsp grated root ginger

Vz cup chicken stock

Vz tsp sugar

1 tbs dry sherry

1J4 cup roasted cashew nuts

Method

1. Remove the skin and fat from the chicken


breasts, then cut the meat into 1 inch cubes.
2. Put a tablespoon of cornflour into a small
plastic bag (sandwich bag is ideal) then add
the cubed chicken and shake until the
chicken is coated in the flour.
3. Lightly beat the egg white, then dip the
coated chicken pieces in the egg white and
set aside.
4. Heat the oil in a large frying pan or wok, add
the chicken, and cook until the pieces are
crisp and golden. Remove the chicken from
the pan and set aside.
5. Add the celery to the frying pan and stir-fry
until slightly tender. Next, add the spring
onions, mushrooms and ginger and continue
stir-frying until the spring onions are bright
green in color
6. Blend together the stock, sugar, 2 teaspoons
of cornflour and sherry and add to the pan.
Bring to the boil while continuing to stir, and
then lower the temperature cook until the
mixture has thickened slightly.
7. Add the chicken and cashews to the pan and
cook until the chicken has heated through.

Chicken Tenders
Serves: 6 to 8

Ingredients

1 cup flour

2 cups seasoned bread crumbs

Vz tsp ground black pepper

Vz tsp cayenne pepper

2 eggs, beaten

2 tbs water

24 chicken tenderloins
Oil for frying

1 cup mayonnaise

3 tbs prepared horseradish

Vz cup sour cream

1 dash Worcestershire sauce

3 tbs prepared mustard

Method

1 . You will need three separate shallow bowls


and put the flour into one, the breadcrumbs
into another mixed with the ground black
pepper and cayenne pepper, and the eggs and
water into the third bowl.
2. Take one piece of chicken at a time and coat
it firstly with the flour, then the egg mix, and
finally the breadcrumbs. Set aside the coated
chicken tenders
3. Heat some oil in a deep fryer to 375 degrees
F ( 1 90 degrees C) .
4. Fry the chicken in small batches for 6 to 8
minutes, or until golden brown. Drain on
paper towels.
5. In a small bowl combine the mayonnaise,
horseradish, sour cream, Worcestershire
sauce and mustard. Stir well and serve with
the chicken tenders for dipping.

Chicken Tortilla Soup

Serves: 4

Ingredients

2 fresh chillis
1Vz lbs (680g) fresh tomatoes, cut in half

2 tbs oil

3 cloves garlic, chopped

1 large onion, chopped

Salt and freshly ground pepper

Pinch of dried oregano

4 cups chicken stock or water

2 cups cooked chicken, chopped into bite sized


pieces

1 to 2 cups tortilla chips, plus more for garnish

2 limes (one juiced, one sliced)

1 cup fresh coriander, chopped

Method

1. Preheat the grill.


2. Arrange the chillis and tomatoes on a baking
tray and grill until they are charred on one
side, then turn them and cook until charred
on the other side.
3. Allow the chillis and tomatoes to cool down,
then remove the skin and stems and the seeds
from the chillis, then chop finely.
4. Put the oil into a large pot over a medium
heat and add the garlic and onions. Cook
gently, stirring occasionally, until they are
golden in color - approximately 10 minutes.
5. Add the tomatoes and chillis to the pan and
season with salt, pepper and oregano. Add
stock or water and simmer gently for 20 to
30 minutes.
6. Stir the chicken and tortilla chips into the pot
and simmer for a further 3 to 5 minutes.
Season to taste with lime juice, salt and
pepper.
7. Garnish with the sliced lime and chopped
coriander to serve.

Chicken Vindaloo
Serves: 4 to 6

Ingredients

2 tsp whole cumin seeds

2 dried red chillis

1 tsp black peppercorns

1 tsp cardamom seeds

Stick of cinnamon, 3 inches (7 cm) in length

1 Vz tsp black mustard seeds

5 tbs white vinegar


4 tbs vegetable oil

4 medium onions, sliced

2 lb (lkg) boneless and skinless chicken breast

1 inch (2. 5cm) cube fresh ginger, peeled and grated

1 garlic clove, peeled and crushed

2 tsp cilantro powder

1 Vz tsp ground turmeric

3 cups water

Method

1. Grind together the cumin seeds, red chillis,


peppercorns, cardamom seeds, cinnamon and
black mustard seeds - a pestle and mortar is
ideal for doing this.
2. Put the ground spices into a medium sized
bowl and add the vinegar. Stir well and set
aside.
3. Heat 2 tablespoons of the oil in a large frying
pan over a medium heat, then stir in the
onions. Fry the onions until they turn brown
and crispy, stirring frequently; this will take
approximately 20 minutes.
4. Remove the onions from the pan and puree
them in a blender - add a little water if
necessary.
5. Add the pureed onion to the ground spices
and vinegar and stir together well.
6. Cut the chicken into bite-sized pieces.
7. Mix the garlic and ginger with a tablespoon
of water to make a paste.
8. Heat the remaining 2 tablespoons of oil in
the frying pan over a medium heat, then add
the chicken pieces. Brown on all sides,
stirring frequently, for about 8 minutes.
9. Remove the chicken from the pan and set
aside.
10. Add the garlic and ginger paste to the frying
pan and stir fry for 1 minute. Add the
cilantro and turmeric and stir fry for a further
30 seconds.
1 1. Add the chicken, spice puree paste and 3
cups of water to the frying pan and bring to
the boil.
12. Reduce to a simmer, cover, and cook gently
for about an hour, stirring occasionally.
13. Serve with basmati rice and your favorite
accompaniments such as naan bread, mango
chutney and poppadoms.
Chilli Chicken

Serves: 4

Ingredients

4 skinless chicken breasts

1J4 cup sweet chilli sauce


Juice of 1 lemon

2 tsp grated fresh ginger

2 cloves garlic, crushed

2 tbs chopped fresh coriander

Vegetable oil for frying

2 tsp cornflour

1 cup chicken stock

For serving:

Steamed rice

Chopped fresh coriander or parsley

Method

1. Cut the chicken breasts into slices,


approximately 1 inch (2. 5cm) wide, and
place in an oven dish.
2. Combine the sweet chilli sauce, lemon juice,
ginger, garlic and coriander, and pour the
mixture over the chicken. Cover and leave to
marinate for 10 minutes.
3. Remove the chicken from the dish and
reserve the marinade.
4. Heat a small amount of oil in a frying pan
over a medium heat, and cook the chicken
pieces for about 5 minutes or until browned
all over and cooked through thoroughly. You
may need to do this in batches, depending on
the size of your frying pan.
5. Blend the cornflour with the stock and pour
into a pan along with the reserved marinade.
Bring the mixture to the boil, stirring
constantly, for about 2 minutes or until the
mixture has thickened.
6. Serve the chicken on a bed of steamed rice,
drizzled with the sauce, and sprinkled with
chopped coriander or parsley.

Cream of Chicken Soup


Serve this up for lunch on a cold winter's day with
some fresh crusty bread and you will keep the
family warm and satisfied all afternoon.

Serves: 4-6

Ingredients

1 small/medium sized whole chicken


(approximately 3 lb (1.5kg) weight)

1 tbs oil

I Vz oz (45g) butter or margarine

I onian, finely chopped


2 carrots, peeled and diced

3 sticks celery, trimmed and diced

1/3 cup plain flour

1 0 fl oz (300ml) light thickened cream

1/3 cup parsley leaves, roughly chopped (optional)

Method

1 . Place the chicken into a large pan and add 8


cups of cold water. Bring to the boil, then
reduce to a simmer and cook for 45 to 55
minutes, or until the chicken is cooked
through completely. Remove the chicken
from the stock and set aside.
2. While the chicken is cooling, heat the oil and
butter in a large pan and add the onion, carrot
and celery. Cook gently for about 1 0
minutes, stirring occasionally, until the
vegetables have softened slightly. Sprinkle
the flour over the vegetables, and stir until
thoroughly combined. Remove the pan from
the heat and slowly add the cream, stirring
continuously, and then add 2 cups of the
reserved stock.
3. Return the pan to the heat and bring to the
boil while continuing to stir the mixture.
Then slowly add another 6 cups of the
reserved stock and continue to stir until it
comes to the boil again. Reduce the heat and
simmer gently for about 10 minutes, or until
the vegetables are tender.
4. Meanwhile, remove the cooled chicken meat
from the bones and chop it up into bite size
pieces. Add to the pan and cook the soup for
a further 5 minutes, or until the chicken is
heated through.
5. Serve with chopped parsley sprinkled on the
top.

Fried Chicken Take-away Style


Who needs to go out and spend a fortune at the
local take-away when you can cook up your own
tasty fried chicken at a fraction of the cost.

Serves: 4-6

Ingredients

For the Chicken

Oil

1 cup Buttermilk

Salt and Pepper for seasoning

8 chicken thighs
For the Brine:

4 lemons, quartered

1 tbs chopped thyme

2 bay leaves

2 tsp crushed garlic

2 tsp chopped parsley

1 tsp salt

6 black peppercorns

2 tbs honey

For The Coating:

5 oz ( 1 50g) flour

3/4 oz (20g) garlic powder

3/4 oz (20g) onion powder

1 tbs paprika

1 tbs cayenne
1 tbs salt

1 tbs pepper

1 tbs celery powder

Method

1. Make up a brine by adding all of the


ingredients listed for the brine to a pan of
water, and bring to the boil. Allow to cool
completely, then add the chicken pieces.
Leave for 6 hours.
2. Combine the flour, garlic powder, onion
powder, paprika, cayenne and celery powder
with 1 tablespoon of salt and 1 tablespoon of
pepper and set aside for coating the chicken
later.
3. Remove the chicken from the brine and pat
dry with a cloth or paper towel.
4. Pour the buttermilk into a bowl, then divide
the flour coating mix into two separate
bowls.
5. One by one, dip the chicken thighs firstly
into the flour coating mix, then the
buttermilk, and then the coating mix again.
6. Now you are ready to deep fry the chicken at
325 degrees F ( 1 60 degrees C) for 4 to 6
minutes (depending on the size of the pieces)
until brown and crispy.
7. Drain off the excess oil with paper towels
before serving.

Jerk Chicken
Jerk is a delicious seasoning mix native to Jamaica,
and is exceptionally good when cooked over
charcoal or hardwood. You can make it as hot as
you like, simply by adjusting the amount of fresh
chillis you use.

Serves: 4

Ingredients

For the marinade:

3 red chillis, seeded and roughly chopped

2 tbs ground allspice, toasted in a dry pan

1 cup finely diced spring onion

4 cloves fresh garlic, finely chopped

3 tbs finely chopped fresh ginger

2 tbs finely chopped fresh thyme

1 tbs white wine vinegar

Grated zest and juice of 2 limes

1 tsp black pepper


2 tbs olive oil

6 chicken drumsticks and 6 chicken thighs (leave


the skin on)

For serving:

Sea salt

Juice of 3 limes

Method

1. Put all of the marinade ingredients except for


the chicken pieces into a food processor and
blend together to a paste.
2. Put the chicken into a dish and pour the paste
over, making sure the chicken is coated all
over. Leave in the fridge for at least 12 hours
to get the best flavored result.
3. Heat your BBQ or chargrill to a medium to
high heat. Season the marinated chicken
portions with salt and place on the BBQ until
cooked through. The jerk chicken will look
quite charred when cooked, which is the
desired result.
4. When cooked, squeeze the fresh lime juice
over before serving.

Kung Pao Chicken

Serves: 4

Ingredients

4 - 6 chicken thigh fillets, boneless and skinless

For the marinade:

1 tbs com flour


2 tsp soy sauce

1 tbs Chinese rice wine

1 tsp oil

For the sauce:

1 Vz tbs light soy sauce

1 tbs dark soy sauce

1 tsp sugar

1 tbs Balsamic vinegar

2 tbs water

1 tsp com flour

4 tbs cooking oil

2 Vz inch (6cm) piece peeled fresh ginger. sliced

4 cloves garlic. sliced

6 - 8 dried red chillis. halved & de-seeded

3 spring onions. chopped into 1 cm pieces


1 tsp peppercorns

3 tbs roasted peanuts

Method

1. Mix all of the marinade ingredients together.


Cut the chicken pieces into small cubes, add
to the marinade and leave in the fridge for
about half an hour.
2. Mix all of the sauce ingredients together in a
small bowl and set aside.
3. Heat a wok or frying pan with two
tablespoons of oil and stir-fry the marinated
chicken until cooked through. Set aside the
cooked chicken.
4. Clean the wok or frying pan, then pour in
two tablespoons of oil and heat until it starts
to smoke. Add the ginger and garlic, stir
briefly, then add the chillis.
5. Continue to stir fry until aromatic and spicy,
then add the spring onions and peppercorns.
Stir fry for two to three more minutes.
6. Add the cooked chicken meat and sauce mix,
stirring continuously until the chicken and
vegetables are coated with the sauce and it is
warmed through completely.
7. Finally. stir in the roasted peanuts and serve.

Lemon Chicken

Serves: 4

Ingredients

10 or 12 chicken portions

1 cup vegetable oil

2 tbs finely grated ginger


4 cloves garlic, chopped

1 cup chicken stock

1;4 cup lemon juice, plus one sliced whole lemon

1 tbs light soy sauce

1 tsp caster sugar

1;4 cup chopped coriander

1 cup jasmine rice

Method

1. Heat the oil in a large frying pan or wok on a


high heat until the oil is almost smoking.
Cook the chicken portions for 2 to 3 minutes
on each side until browned, and then drain.
You may need to do this in several batches
depending on the size of the pan, so make
sure that the oil is reheated between batches.
2. Start cooking the jasmine rice in a separate
pan so that it will be ready to accompany the
lemon chicken.
3. Reserve 1 tablespoon of oil in the frying pan
and drain off the rest. Reheat the oil on a
high heat then add the ginger and garlic and
fry for 1 minute (do not allow to brown) .
Return the chicken to the pan and stir fry for
1 minute, then add the stock, lemon juice,
soy sauce and sugar and bring to the boil.
Reduce to a medium heat, cover the pan, and
leave to simmer for 4 to 5 minutes.
4. Turn the chicken portions, replace the lid,
and cook for a further 5 minutes or until
cooked through completely.
5. Using a slotted spoon transfer the chicken
portions to a warm plate and cover. Add the
lemon slices to the sauce and simmer for 3 to
4 minutes until it has thickened slightly.
Return the chicken to the sauce and stir to
coat thoroughly.
6. Serve the chicken with the rice and sprinkle
with chopped coriander.

Moroccan Chicken
Serves: 4

Ingredients

1,4 tsp saffron threads

2 cups chicken stock

2 tbs olive oil

21b (lkg) chicken portions

I onian. chopped

2 cloves garlic. crushed


1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1 tsp ground ginger

Vz tsp ground cinnamon

Vz cup dried apricots

Fresh coriander or parsley to garnish

Method

1 . Preheat the oven to 350 degrees F ( 1 80


degrees C) .
2. Put the saffron threads and stock into a pan
and bring to the boil. Turn off the heat and
leave aside while the saffron infuses into the
stock.
3. Heat the oil in a large frying pan over a high
heat. Add the chicken pieces in batches and
cook until they are golden brown all over.
Place the chicken pieces into a large
casserole dish.
4. Add the onion and garlic to the frying pan
and cook over a medium heat for 3 to 4
minutes, or until golden in color
5. Add the coriander, cumin, paprika, ginger
and cinnamon and cook for a further minute,
stirring continuously. Add the saffron­
infused stock and bring to the boil.
6. Pour the onion and stock mixture over the
chicken portions in the casserole dish, and
stir in the dried apricots. Cover and put in the
oven to bake for about an hour, or until the
chicken is cooked through completely.
7. Garnish with coriander or parsley to serve.

Orange Chicken
Serves: 4

Ingredients

8 chicken thighs

Zest of 1 orange

Juice of 2 oranges (about 1 50mls)

3 tbs fresh oregano

4 tbs olive oil

3 cloves garlic. finely chopped

Vz teaspoon black pepper


1 cup pitted black olives

Vz cup chicken stock

2 tbs cornflour mixed with 4 tablespoons water

salt to taste

2 tbs chopped parsley

Method

1. Put the chicken into a roasting pan and add


the zest, juice, oregano, oil, garlic and
pepper. Coat the chicken well, then spread
the pieces out into a single layer. Cover and
leave in the fridge to marinate for about 4
hours.
2. After 4 hours, preheat the oven to 400
degrees F (200 degrees C) . Remove the
chicken from the fridge and sprinkle the
olives evenly over the chicken. Add the
stock.
3. Bake in the oven for 35 to 40 minutes or
until the chicken is cooked and is turning
brown. Remove from the oven and place the
chicken on to a warm serving dish, reserving
the cooking liquid.
4. Pour the cooking liquid into a saucepan and
bring to the boil. Slowly stir in the cornflour
mixture to thicken the liquid slightly (you
may not need to use the full amount so don't
add it all at once) .
5. Season the sauce with salt to taste, then pour
it over the chicken. Sprinkle with chopped
parsley before serving.

Oven Fried Chicken

Serves: 4
Ingredients

8 chicken portions

1 cup dried bread crumbs

1 tsp garlic powder

1 tsp salt

1 tsp ground black pepper

1 tsp dried thyme

Vz teaspoon paprika

Vz cup mayonnaise

Method

1 . Preheat the oven to 340 degrees F ( 1 75


degrees C).
2. In a medium sized bowl, mix together the
breadcrumbs, garlic powder, salt, pepper,
thyme and paprika.
3. Coat each of the chicken pieces with
mayonnaise.
4. Dip each chicken piece into the breadcrumb
mixture until completely coated, and shake
off the excess.
5. Place the coated chicken pieces on to a
lightly greased baking dish and cook for 45
minutes, or until the chicken is completely
cooked through.

Roast Chicken Done to Perfection

Who can resist roast chicken? Quite easy to prepare


so it is perfect for a family dinner, as well as a
special occasion.
Serves: 6 to 8

Ingredients

1 large chicken, fresh or defrosted

% tsp salt

1 small lemon, cut in half

1 medium onion, cut in half

2 tbs melted butter or margarine

1f.t tsp black pepper

Method

1 . Pre-heat the oven to 350 degrees F ( 1 80


degrees C). Remove the giblets from the
chicken and set aside. Trim off any excess fat
from the chicken, then rinse it under cold
water and pat dry with a paper towel. Weigh
the chicken so that you can work out the
correct cooking time: allow 20 minutes per
pound (500g) .
2. Sprinkle 1f.t teaspoon of salt into the cavity,
then rub the outside of the chicken with the
lemon halves. Place the lemon halves inside
the cavity with the onion halves.
3. Place the chicken on a rack in a roasting tin.
Brush melted butter all over the outside of
the chicken then sprinkle with Vz teaspoon
salt and 1;4 teaspoon of black pepper. Loosely
cover the chicken with aluminum foil then
place in the oven. Cook the chicken for the
correct amount of time according to the
weight, removing the aluminum foil after 45
minutes' cooking time. Baste the chicken
often with the juices from the pan to keep it
moist.
4. When cooked, cover the chicken with
aluminum foil and allow it to rest for 15 to
20 minutes before carving.

Sesame Chicken
Serves: 4 to 6

Ingredients

8 chicken drumsticks

2 tbs plain flour

2 tbs grated Parmesan cheese

1 tsp chicken stock powder

1f.t teaspoon dried mixed herbs


2 tbs toasted breadcrumbs

2 tsp sesame seeds

oil for cooking

Method

1. Remove the skin from the chicken


drumsticks, then moisten them slightly with
water.
2. Combine the flour, Parmesan cheese, stock
powder, herbs, breadcrumbs and sesame
seeds in a medium sized plastic bag (freezer
bag or sandwich bag is ideal) .
3. Add 2 chicken drumsticks at a time to the
seasoned flour mix and shake the bag to coat
the chicken all over. Repeat with the other
drumsticks, two at a time. Place all of the
coated drumsticks on to a lightly oiled
baking dish. Leave to stand for about 15
minutes.
4. Meanwhile, preheat the oven to 400 degrees
F (200 degrees C) .
5. Place the chicken drumsticks into the oven
and cook for about 20 minutes, or until
completely cooked through.
Sweet and Sour Chicken

Serves: 4

Ingredients

3 or 4 chicken thighs

Flour for coating

Small quantity of oil for frying

1 small onion
1 red capsicum

Vz tin pineapple pieces

1 tbs vinegar

1 tbs tomato puree

1 tbs soy sauce

Vz tin pineapple juice

1 tbs sugar

Method

1. Cut the chicken into strips, then roll in flour


to coat them.
2. Heat the oil in a frying pan, then add the
chicken strips and fry on all sides until
golden.
3. Chop the onion and capsicum finely and
cook in the microwave for 1 minute. Add to
the frying pan, along with the pineapple
pieces, vinegar, tomato puree, soy sauce,
pineapple juice and sugar, stirring well.
Cover the pan and simmer for 10 minutes.
Serve with rice.

Tandoori Chicken

Serves: 4

Ingredients

8 good sized chicken portions

1 tsp salt

2 cups plain yoghurt

Juice of two lemons


3 garlic cloves, crushed

1J4 cup tandoori paste

Method

1. Slash the chicken pieces at approximately


1cm intervals and rub in the salt. Place in a
shallow dish or bowl and set aside.
2. In a separate bowl mix together the yoghurt,
lemon juice, crushed garlic and tandoori
paste. Pour this mixture over the chicken
pieces, cover, and leave to marinate for at
least 4 hours, turning occasionally. For the
best flavor, leave to marinate overnight if
possible.
3. After marinating, preheat the oven to
400-425 degrees F (200-220 degrees C) .
4. Place the chicken pieces into a roasting dish
and bake for 30 to 40 minutes, or until
cooked through completely.

Teriyaki Chicken
Serves: 4

Ingredients

1 lb (500g) chicken breast, cut into bite sized


pieces

1 red onion, sliced coarsely

2 tbs of sake

1 tbs oil

For the Teriyaki Sauce:

2 tbs soy sauce


2 tbs mirin

4 tbs sake

Vz tbs sugar

Method

1. Marinate the chicken pieces in the sake for


about half an hour.
2. Mix all the ingredients for the teriyaki sauce
together.
3. Thread the chicken and onion pieces
alternately on to bamboo skewers.
4. Heat the oil in a frying pan and cook the
skewered meat and onion for about 3 minutes
on one side, then turn and cook for a further
3 minutes on the other side.
5. Add the teriyaki sauce to the frying pan,
covering the skewers, and cook for a couple
more minutes until the sauce reduces
slightly.
6. Delicious served with rice.
Conclusion
I hope you enjoy these recipes as much as I do. I
would love to hear your thoughts and comments, so
if you could spare a moment to put your honest
review on Amazon for me, I will be very interested
to read it.

I am always on the look out for new recipes, so if


you would like to share your favorite family
recipes with me for inclusion in one of the 'To Die
For' books or on my website, I would love to hear
from you.

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