Top 5 - Chicken Recipes

I love chicken, it is easy to cook and has a mild flavour that compliments so many different things.  If chicken is your favourite, try these great recipes!  My current top 5, this list may change in the future.

• Netherby Chicken
• Portuguese Chicken w Pineapple Sauce
• Portuguese Chicken Burger
• Chicken Caesar Salad
• Moroccan Spiced Chicken

Recipes - Netherby Chicken

I love creating a recipe around an ingredient and when King Island Dairy offered me a sample of their Netherby Blue Cheddar, my brain went into overdrive.  This was the very first recipe my brain threw at me and it is pretty spectacular, if I do say so myself!  

Ingredients

2  chicken breats (about 200g each)

4 thin slices prosciutto

2 slices King Island Dairy Netherby Blue Cheddar, about 20g each

1/2 cup grated King Island Dairy Netherby Blue Cheddar

1 cup polenta

2 cups water

2 cups chicken stock

3/4 cup cream

30g butter, cubed

1 bunch broccolini 

1 tsp thyme

salt and pepper to season

Step 1 - Preheat oven to 180°C.  

Step 2 - Remove tenderloin from chicken breasts and slice each through the middle, ensuring you do not cut all the way through, then open out the breast.  Place a slice of cheese and two slices prosciutto on one side of each, then pull the other side over the fillings to encase them in the breast. Season lightly with salt and pepper.

Step 3 - Heat a little olive oil and a knob of butter in a frying pan over high heat.  Place both breasts in the pan and cook chicken for about 30 seconds on each side.  Place something heavy, like a cake tin filled with rice, on the chicken breasts and transfer the pan to the oven.  Cook for 10-15 minutes, until the chicken is just cooked through.

Step 4 - While chicken is cooking, bring stock and water to boil in a large heavy bottom saucepan.  Pour the polenta into the liquid in a slow and steady stream, whisking constantly with a balloon whisk.  Turn heat to low and stir, constantly, until polenta is thick and soft, about 8-10 minutes.  Remove from heat, season well with salt, add butter, 1/2 cup cream and grated cheddar and stir until combined. Set aside until required.

Step 5 - Bring a small pot of water to the boil, add broccolini and cook for 1-2 minutes until broccolini is tender, remove from water.

Step 6 - To serve, place a mound of polenta on a serving dish and place a chicken breast on top with some broccolini on the side.  Return the pan that was used to cook the chicken to the stove top over high heat. When hot, add cream and thyme, toss together and spoon over chicken.  

Notes:

This meal is labeled as a quick meal and can be made in under 30 minutes, if you are able to multitask.  It may take a few attempts to get the timing perfect, but the benefit is that you get to eat this delicious meal each time! 

For this meal to qualify as gluten free, ensure you use a gluten free chicken stock.

Recipes - Portuguese Chicken w Pineapple Sauce

I created this delight sometime in January of 2010 when I looked around my kitchen and decided to throw a few things together.  I was not expecting it to be awesome, but it was! This has since become one of my most popular signature dishes.  An unusual combination of flavours that complement each other to produce this spicy, summery chicken dish.

Ingredients

2 chicken breasts
store bought Portuguese spice mix 
½ a pineapple, skin and core removed and chopped into small pieces
1 clove garlic
½ tbs ginger, grated
1 ½ cups pineapple juice (store bought with no added sugar)
½ cup water
1 tbs brown sugar
½ lemon, juiced
1 small red chilli, seeds and pith removed and finely sliced
2 avocados, diced
2 mangoes, diced
½ small Spanish onion, finely diced
1 punnet cherry tomatoes, quartered
½ cup coriander, finely chopped
salt and pepper, to season
olive oil


NB: Avocados and mangoes must be 'just ripe' as their firmness will prevent the salad from becoming mushy.

Step 1 - To make the pineapple sauce, heat a very small amount of olive oil in a sauce pan.  When hot, add garlic and fry for about 10 seconds – if garlic colours, discard and start again.  
Step 2 - Add pineapple, ginger, brown sugar, pineapple juice, water and a pinch of salt, bring to boil and cook for a few minutes. Reduce heat to low, add lemon juice and chilli and simmer for about an hour.  If at any stage the sauce looks like it is too dry, add a little more pineapple juice.
Step 3 - After 40 minutes, taste sauce as it may need more salt (if sauce is too sweet) or more lemon juice (if it requires more tartness).  At 50 mins, transfer ¾ of the sauce to a blender, and blend til smooth.  Return to pan and simmer for the remaining 5-10 minutes until sauce is thick.  Remove from heat and set aside.
Step 4 - Preheat oven to 180°C. 
Step 5 - Slice chicken breasts length-ways so you have 4 long, thick pieces of chicken.  Shake a few tablespoons of the spice mix onto a plate and roll each piece of chicken in the spice mix until all sides are coated.

Step 6 - Heat a grill pan over high heat.  Seal chicken for about 20-30 seconds on each side and transfer pan to oven.  Cook chicken in oven for 10-15 minutes until just cooked through.  If your grill pan is not oven proof, line a baking tray with baking paper and place tray in oven while it is preheating.  Place chicken on the hot tray to cook in oven.  

Step 7 - When chicken is cooked, remove from oven and set aside to rest for at least 5 minutes before slicing.

Step 8 - For the salsa, combine avocado, mango, tomato, onion and corriander in a bowl.  Drizzle with a little olive oil, season with salt and pepper and gently fold to combine.

Step 9 - To serve, spoon a mound of salsa onto a serving plate.  Slice chicken on a diagonal into thick medallions and place on top of salsa.  Spoon over some pineapple sauce and serve immediately.  

Recipes - The Super Club

When I was a kid, I begged my parents to let me make a double-decker sandwich every day and every now and then they even let me do it.  I've always been fascinated by the double-decker sandwich, it just seems so incredibly decadent! The club sandwich is probably the most well know layered sandwich and my SUPER club just adds an extra amount of indulgence! 

Ingredients

1 small chicken breast or 3-4 chicken tenderloins

2 rashers short cut bacon

6 green prawns, peeled and deveined

1 egg

1/2 avocado, sliced

1 tbs aioli

1 tomato, sliced

15g lettuce

2 slices jarlsberg cheese

2 slices white bread

1 slice wholemeal bread

1 tsp butter

Step 1 - Drizzle a little olive oil in a grill pan and heat over medium-high heat.  Place chicken, bacon and prawns in the pan.  Cook prawns for 20-30 seconds each side, bacon for 1 minute each side and chicken for 2-3 minutes each side depending on thickness, until cooked through.  Remove from heat and allow to cool.

Step 2 - Place butter in a small teflon pan and heat over medium-low.  When butter has melted, gently crack egg into pan.  Hold the egg as close to the pan as possible and open the shell slowly and gently.  Cook for 1 minute, then carefully and gently flip the egg and cook on the other side for a further 30 seconds.

Step 3 - Spread each piece of white bread with 1/2 tbs of aioli.  Place one piece on a serving plate and top with lettuce, bacon and prawns.  Place wholemeal bread on top of prawns and layer tomato, cheese, avocado and chicken.  Place white slice, aioli side down to close sandwich.  Pop the egg on top and serve immediately.  

Recipes - Portuguese Chicken Burger w Peppered Lime Aioli

Want a chicken burger with a delicious twist?  Look no further! This chicken burger  is based on Portuguese flavours which are fresh, fiery and full on!  This tasty chicken burger does not disappoint, with a beautiful marinate and fresh salad complemented by a tangy aioli.

Ingredients - serves two

1 chicken breast halved or two thigh fillet

1/4 cup olive oil

1/2 lemon, juiced
2 clove garlic, crushed

1 small red chili, seeds and pith removed and finely sliced

1/2 tsp sea salt

1 tbs Portuguese seasoning (optional)

1 tsp dried chili flakes (optional)

1 tbs preserved lemon, finely sliced (optional)

1/2 tbs dried oregano (optional)

10g lettuce leaves

1 tomato, sliced

1 cucumber, peeled

2 bread rolls, halved

1/2 cup aioli

1/2 lime, zested

1/4 lime, juiced

1/4 tsp fresh cracked black pepper

Pictured w Gremolata Wedges

Step 1 - In a bowl, combine oil, lemon juice, garlic, chili, sea salt and optional ingredients, if using, and whisk to combine.
Step 2 - With a sharp knife, score shallow lines into both sides of the chicken pieces.  This will provide more surface area for the marinade.  Place chicken pieces in marinade, coat, cover and refrigerate for for minimum 2 hours or at most overnight.
Step 3 - Heat a grill pan or bbq over high heat.  Cook chicken pieces for approx 6 minutes, turning halfway through.
Step 4 - While chicken is cooking, place aioli in a small bowl and mix in pepper, lime zest and juice.  Set aside.
Step 5 - Take the peeled cucumber and, using a vegetable grater, grate long thin slices of cucumber.
Step 6 - To construct burger, halve roll and pile up salad on base, place chicken piece on top of salad and top with aioli. 

Recipes - The Thanksgiving

This one of my all time favourite sandwich fillings.  If I find out I have guests coming for lunch an hour before they arrive (or I completely forget they're coming and remember an hour before their arrival), I race to the shops, grab these five ingredients, and put out a plate of Thanksgiving Sandwiches.  

Ingredients (for 1)

1 x soft white bread roll

100g shaved roast turkey breast

40g King Island Dairy Camembert, thickly sliced

2 tbs cranberry sauce

15g rocket

Step 1 - Halve bread roll, spread cranberry sauce over top and set aside.

Step 2 - Distribute rocket over base of roll, top with turkey and finally camembert.  Place cranberry covered top on roll.

Recipes - Chicken Caesar Salad

Chicken Caesar salad is one of those meals you find on almost EVERY menu when dining out.  Unfortunately, once ordered many of them are bland, boring and unchanged since the 1990's.  My Chicken Caesar recipe is a little bit special, using prosciutto instead of bacon and poaching the egg instead of hard boiling.  I never order a Caesar anymore because they are never this good, I hope you agree.

Ingredients - serves 2

1 large chicken breast, halved lengthways

2 baby cos lettuce, leaves separated, washed and dried

4 thin slices prosciutto

1/4 cup grated parmesan

2 eggs 

8 anchovy fillets (optional) 
anchovy oil (not optional)
baguette 

caesar dressing 

Step 1 - Preheat oven to 200°C.  
Step 2 - Cut six 1cm slices from the baguette and brush each side liberally with anchovy oil.  Place on a baking tray and set aside.

Step 3 - Season chicken well with salt and pepper.  Heat a little olive oil in a frying pan over high heat.  Seal chicken for about 20-30 seconds on each side then place pan on top shelf of preheated oven. Place baguette slices in bottom shelf of oven.  Cook both for 15-20 minutes, turning halfway through.

Step 4 - Put a medium-large pot of water onto boil (for poaching eggs).

Step 5 - Grill prosciutto until well cooked, about 5 minutes each side.  Set aside to cool.

Step 6 - In a large bowl, combine cos lettuce with about 1/4 cup caesar dressing.  Set aside.

Step 7 - Remove chicken from oven and set aside for 5 minutes to rest. After the 5 minutes, slice chicken.

Step 8 - While chicken is resting, poach eggs.

Step 9 - To assemble, distribute lettuce and anchovies (if using) between serving plates.  Sprinkle with cheese then top with sliced chicken and poached egg.  Drizzle with a little more dressing and arrange prosciutto and baguette slices on top.

Notes:

Caesar salad is also great with smoked salmon, prawns or avocado.


I am having troubles with my Caesar salad dressing and am not happy posting my recipe until I have perfected it.  In the mean time, I recommend Paul Newman's Caesar dressing.

Recipes - Chicken Mughlai

I don't like posting recipes without photos, however, I made this a month ago and have been wanting to share it because it is an unusual Indian dish, very easy to make and very tasty.  It's my Mum's favourite and we love Indian so I will be making it again and I will take photos and post them.

Ingredients
1 kg chicken thigh fillets, diced
50g ghee or butter, cubed
2 cloves garlic, finely chopped
2 brown onions, finely chopped
1-2 tbs freshly grated ginger
1 cinnamon stick
4 cardamon pods
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
2 tsp garam masala
10-15 blanched almonds
1/3 cup double cream
1 cup chicken stock
salt, to season

Step 1 - Grind almonds into a fine paste in a food processor or mortar and pestle.  Set aside.

Step 2 - Heat ghee/butter on medium heat in a large frying pan.  Add onions and saute until translucent. Add ginger, garlic, cinnamon and cardamon and fry for 1 minute.  

Step 3 - Add remaining spices, except garam masala, to pan and cook for 2-3 minutes then add chicken, coat in spices and onion and seal.

Step 4 - Add stock, season with salt, reduce heat and slowly simmer until chicken is cooked through and tender.

Step 5 - Pour in cream and almond paste/meal and stir until combined.  Simmer for 5-10 minutes until sauce has thickened. Remove from heat.

Step 6 - Sprinkle with garam masala and serve with rice or naan.

Notes:

60g almond meal can be used in place of blanched almonds.  If you do use almond meal, ignore step 1. 

Ghee is a clarified butter available in the fridge section of most supermarkets.  Butter can be used in its place.

Recipe - Moroccan Spiced Chicken

This simple marinade works so well with chicken and is quick and easy to throw together.  Due to the simplicity of the ingredients it does need a few hours to marinade in order to get the most out of the flavours.

Ingredients

1.5kg chicken pieces or 4 chicken breasts

1/2 cup olive oil

2 lemons, juiced

2 tbs Moroccan seasoning

Pictured w Couscous Salad

Step 1 - Place all ingredients in a container with a tightly fitting lid.  

Step 2 - Turn container a few times to mix ingredients and place in fridge for a minimum of 4 hours, or overnight, turning container every hour or so.
Step 3 - Preheat oven to 200°C.  Place a wire rack in a baking tray.
Step 4 - Heat a small amount of olive oil in a large frying pan over medium-high heat.  Place chicken in pan, in one layer, and fry for 1-2 minutes each side until skin starts to brown.  Fry in batches if necessary.
Step 5 - Transfer chicken to baking tray and place in preheated oven for 40 minutes, turning halfway through.
Step 6 - With 5 minutes to go, baste chicken with pan juices.  Stand for 5 minutes before serving.


Notes:


Using the wire rack in the baking tray is not essential, however it will ensure chicken becomes crisp.

Pictured w Couscous Salad

Recipes - Mexican Chicken

This is my own, bastardised take on a Mexican stew.  This recipes stemmed from my desire to keep my kids meals veggie packed, interesting and easy to cook in bulk and freeze in portions. This dish is so delicious it became one of the regular meals I cook for all of us!  

Ingredients

4 x chicken thighs, diced

2 x 400g tin tomatoes

1 x 400g tin chickpeas, drained and rinsed

1 x 400g tin red kidney beans, drained and rinsed

1 x red capsicum, grated or finely diced

1 x carrot, grated or finely diced

1 x zucchini, grated or finely diced

2 x celery stalks, grated of finely diced

1 x corn cob, kernels removed

1 x brown onion, grated or diced

2x garlic cloves, crushed or finely chopped

1-2 x small red chili, finely chopped

2 x tbs tomato paste

1 x tsp sugar

2 x tsp ground ginger

1 x tsp ground cumin

1 x tsp ground corriander seeds

1 x tsp smokey paprika

1/2 x tsp ground chili

1-2 cups water

salt, to season

Step 1 - Heat a good slurp of oilve oil in a large fry pan.  When hot, add onion and garlic and fry for 1-2 minutes.  Do not allow to colour. 
Step 2 - Add carrot, zucchini, capsicum and celery and fry for a further 2-3 minutes.

Step 3 - Add chicken and seal. Once sealed add spices and toast, stirring frequently, for up to 1 minutes. 

Step 4 - Add tomato paste and sugar and cook off for 2-3 minutes, stirring frequently.

Step 5 - Add tin tomatoes, 1-2 cups water, chickpeas, red kidney beans and corn kernels.  Cover with lid and simmer slowly for 2-3 hours, stirring periodically.  

Step 6 - After about an hour, season with salt and taste.  If sauce is getting too dry, add a little more water.

Step 7 - Serve on rice with sour cream, guacamole, lemon and fresh, finely chopped coriander.

Notes:

To cook this meal quickly, only add 1 cup water, place on a fast simmer for 30 minutes - 1 hour and stir frequently.  

The slow cooking heat for a long time ensures the acidity in the tomatoes reduces and you will get a much richer flavour.  The chicken will also become very tender and the vegetables should 'melt' into the sauce, which is a great way to get more veggies into kids who are fussy eaters.  


Some of the vegetables have a high water content, so if grating you will need to squeeze the excess water from the vegetables before frying otherwise they will stew and it will be difficult to seal the chicken and toast the spices.  

Two chicken breasts can be used in place of thighs, however, I prefer the flavour of the theigh.  I feel that breasts are great for grilling but are wasted in stews and other slow cooked meals.  

Add chili to taste.