Chicken

Nacho CupMakes

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Ingredients: (makes 24)
6 pack of ready made tortilla wraps
Jar of salsa/tortilla dip
Chicken breast, cut finely
Fajita/chicken spice
Coriander powder
Crushed green chillies to taste
Salt to taste
Grated cheese
Chilli doritos/tortillas
Sweetcorn (optional)
Jalapeños (optional)

Method:
1. Cook the chicken in a little oil and all the spices till cooked through.
2. Now use a round pastry cutter to cut out 4 circle shaped bases from each of the tortilla wraps, giving you 24 altogether. You might want to put a little oil in the cupcake holes to allow the tortilla bases to stick down. But do not worry too much as the filling will weigh it down later.
3. Add one tsp of the salsa onto each base then two to three pieces of the chicken, the sweetcorn, sprinkle cheese and then crumble some of the tortillas (you can do this after).
4. Put in a preheated oven (about 8 mins) till the bases form a little crust on the outside rims. Careful not to allow them to go too dark or burn.

Enjoy x

Lots of Love Foodie Khuzzy

Jerk Chicken

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Ingredients:
1 medium-sized chicken
1 small white onion
5 sprigs of spring onions
Juice of 1 lime
Zest of 1/2 lime
2 garlic cloves
1 inch piece ginger
1 tsp salt
1 tsp sugar
2 tbs oil
1/2 tsp all spice
1/2 tsp chilli powder
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
50ml vinegar
50ml soya sauce
2 or 3 scotch bonnet chillies

Method:
1. First roughly chop the onion, ginger and garlic. Then blend together.
2. Now grate half the lime skin to create a zest & squeeze all the limes’ juice into the blender.
3. Finally add the rest of the ingredients and blend into a smooth paste. Marinate the chicken in this blend overnight. Roast in the oven when ready.

Enjoy x

Love from Foodie Afifa Batan

Peri Peri Roast

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Ingredients: (for marinate)
1 whole medium chicken (legs tied and gutted with skin)
2 tbsp greek yogurt
2 tbsp tomatoe puree
2 tbsp Peri Peri cooking spice (panache or nandos marinade sauce)
2 tbsp mayonnaise
1 tsp tandoori masala
1 tsp chicken spice (packet or jar)
1 tsp mixed herbs
1 tsp ground salt and pepper
1 tsp Aromat
Squirt of lemon juice
1 heaped tbsp ginger and garlic paste

Method (for marinade):
1. Make cuts into the chicken breast and any other meaty areas so to increase the surface area of the chicken. Mix all the ingredients above and slather all over the chicken including the inside.
2. Cover and put the chicken to marinate in the fridge at least overnight.

Ingredients (for roasting and basting):
50g butter (olive oil can be used for a healthier option)
Chopped red onions (optional)
Chopped sweet peppers (optional)
Chopped spring onions (optional)
Pinch of salt
1/2 tsp peri peri spice
1/2 tsp tandoori masala
1/2 tsp of Nandos spice rub or lemon pepper
Sprinkle of dried herbs

Method (for roasting):
1. When ready to cook take out the marinated chicken from fridge and let it become room temperature whilst you make the basting sauce. Place it on a roasting tray and preheat the oven to gas mark 6.
2. (Basting sauce) Melt the butter in the microwave. Then add the rest of the spices above and mix together.
3.  Cut the vegetables you would like to roast with the chicken and place them around the chicken. Now pour from a jug or use a brush to cover the chicken and the vegetables in the spiced butter. Sprinkle with dried herbs.
4. Place the chicken in the oven for about 1 hour and 15 minutes. Do not cover. Make the spiced butter again and every 15 minutes to half an hour, take out the chicken and brush it over the whole chicken.  Sprinkle a tiny bit of Nandos chicken rub on top each time.
5. Once the chicken appears crispy on the outer skin layer, check the inside with a knife and then leave to rest for about 10 mins with foil very loosely placed on it. Serve with chips and restaurant style lamb ribs.

Enjoy x

Love from Khuzzy B

Montreal Chicken Pastry

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Ingredients:
Ready made puff pastry
Knob of butter/margerine x2
400g boneless chicken cubed finely
Small red and yellow sweet pepper cubed finely
2 sprigs worth of chopped spring onions
1 tsp crushed black pepper
(not finely grounded)
1tbs parsley flakes/freshly chopped parsley
1tsp mixed herbs
1tsp aromat
2 tbsp worth of chopped mint
1tsp crushed green chillies
1/2 tsp sea salt
1 tsp blended garlic & ginger paste

Method:
1. Melt butter in a pan and add chicken with the ginger and garlic paste, salt, chillies and all the dry spices including any dry herbs but not the fresh herbs yet. Let it cook uncovered, stirring occasionally till the chicken is cooked through
2. In a separate pan add another knob of butter and the peppers and spring onions. Sprinkle a pinch of salt and pepper and let it cook on low heat till softened.
3. Add the cooked peppers to the chicken and mix together. Now add all fresh mint and parsley (if adding).
4. Cut the rolled puff pastry into squares and then slice the squares to make two equally sized triangles. Place filling on one triangle covering the whole triangle and the place the other triangle on top.  Place in a high heated I’ve on gas mark 6-7 and cook for twenty minutes maximum till pastry is cooked.

Enjoy x

Love from Foodie Khuzzy B

Nandos Chicken Strips

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Ingredients:
500g chicken breast (cut into strips)
Salt to taste
Red chilli flakes/chilli powder
Salt to taste
1/2 tsp lemon juice
1 tsp Nandos lemon & herb
1 tsp Nandos peri peri sauce
1 tsp Nandos garlic sauce
2-4 tbsp yoghurt

Method:
1. Marinate the chicken strips in the above ingredients and leave in the fridge for at least an hour.
2. When ready to cook, add 2 tbsp butter to a frying pan, less than a 1/4 cup of water and you marinated stripa. Cook till chicken is cooked and the water has evaporated.

Enjoy x

Love from Foodie Ayesha Kasu

Al Baik Chicken

Ingredients (Marinade):
1 1/2lb chicken pieces (whole, drumsticks or legs; whichever you prefer)
1 beaten egg
2 tbsp plain flour
2 tbsp corn flour
1 tsp ginger paste
1 tbsp garlic paste
1 tbsp soya sauce
1 tsp vinegar
1 tbsp lemon juice
chilli powder to taste
1 tsp cinnamon powder (optional)
1 tbsp paprika
salt to taste
½ tsp ground black pepper

Method (Marinade):
1. Marinate the chicken in all the above ingredients, cover and leave in the fridge for at least 4 hours oe preferably overnight.

Ingredients (Coating):
1/2 cup plain flour
1/2 tsp chilli powder
A large plastic sealable bag

Method (Coating):
1. Mix the flour and chilli together and put in the sealable bag.
2. Then place a few pieces at a time of the marinated chicken to the bag and shake to coat it with the coating. Repeat till all the chicken is coated.
3. Heat oil on high, add the chicken pieces without overcrowding in 2-3 batches. Then lower the heat and fry again till cooked.

put few pieces of chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface. Drain and serve with fries.

Enjoy x

Love from Foodie Ayesha Kasu

Kastori Chicken

Ingredients:
Boneless chicken
Oil
Grated onions
Tomatoe tin
Crushed ginger and garlic
Salt to taste
Red chilli powder
Cumin powder
Coriander powder
Yoghurt
Tandoori masala
Dry kastori methi/fenugreek
Red chilli flakes
Fresh coriander

Method:
1. Heat oil and cook the onions in it till softened. Add a tomatoe tin and let it cook.
2. Then add all the spices and cook further until oil comes up as bubbles.
3. Add the washed chicken and cook til cooked through. Garnish with fresh chopped coriander before serving.

Enjoy x

Love from Foodie Shaheda Batan

Enchiladas

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Ingredients:
Pack of tortillas
1lb chicken breast  (cut into small cubes )
2 onions sliced
Salt to taste
Chilli powder to taste
Crushed ginger &  garlic
Fresh green chillies to taste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp ground pepper
Cubed peppers/capsicum
Sweetcorn
Fresh coriander
1 box of passata
Tub of sour cream
Grated cheese

Method:
1. Preheat oven to 200 degrees/gas mark 6. Heat a little oil in a pan, add the onions and cook till soft.
2. Then add the chicken, peppers, sweetcorn and spices. Cook for a little a few minutes and then add half of the passata sauce. Cook till chicken is cooked through..
3. After which spread sour cream on to each of the tortillas. Only use half the tub.
4. Put the chicken filling in the centre of the tortilla on top of the sour cream and roll it up.

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5.  Lay the enchiladas in an ovenproof dish side by side. Top with the remaining passata sauce. Then spoon over the remaining sour cream and sprinkle over cheese and herbs.

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4. Bake in the oven for 20 minutes until golden brown and piping hot.

Note: You can spice up the remaining passata sauce with chilli powder and salt if you wish to.

Love from Foodie Ayesha Kasu

Chicken Manchurian

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Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp tandoori spice
1 tsp garlic paste
2 tbsp vinegar
Chilli powder to taste      
Ground pepper to taste
Salt to taste

Method for chicken:
1. Marinate the chicken in the above
ingredients.
2.  When ready to cook add 1/2 cup of water and cook the chicken until tender. You can also add sliced onions. Then add the sauce below.

Ingredients for sauce:
Cornflour
100g butter
2 cups water
2 tbsp vinegar
1-2 tbsp nandos garlic sauce
1 tbsp peri-peri sauce
3 tbsp tomato sauce or chilli sauce.
3 tbsp soy sauce
3 tsp sugar/or 1 tbsp honey
Salt to taste
Crushed garlic
Pinch of turmeric
Red food colouring (optional)

Method for sauce:
1.  Make a paste with 3 tbsp corn flour and some water. Set aside.
2. Boil the rest of the ingredients above together.
3. Once boiled pour the sauce onto the chicken and cook together for a little while. Add the corn flour paste and cook till the gravy becomes thick.
4. Finally garnish with fresh green pepper, fresh coriander and some chopped spring onion. Serve sizzling with roti or naan.

Enjoy x

Love From Foodie Ayesha Kasu

Boti Kebab

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Ingredients:
Oil
4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
500g pasatta
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
(Amina’s Steak&Chops)
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
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Method:
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.

Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.

Enjoy x

Love from Foodie Khuzzy B