Chicken

Mango & Lime Fish/Chicken (Nandos Style)

Ingredients:
1/4 bottle Nandos mango and lime sauce
1 tbspn malaysian curry paste (galangal chillies one) or any red chilli/curry paste
1 tbsp Mayonnaise
1 tsp Siracha sauce/powder
Sprinkle of Lime powder
Dried herbs
Sea salt and lemon pepper to taste
Fresh lemon juice
1 tbsp Coconut oil (smoothed)
1/2 tsp Cayenne pepper

Method:
1. Mix together the marinade and slather over the meat.
2. Place on oiled baking dish/tray and garnish with spring onions and coriander.
3. [For the vegetable side dish, par boil potatoes and carrots, slice big green chillies and mango slices. Then make a sauce with butter, ketchup, nandos sauce, a sprinkle of sugar, 1/2 tsp malaysian curry paste, salt and chilli flakes. Toss the veggies in it, being careful not to mush mangoes.]
3. Place the veggies around it or roast potatoes and cook on medium heat for forty five mins. Serve with rice, cous cous or rotis.

Enjoy x

Cornflakes Chicken

Ingredients for Chicken Marinade:
1 / 2 chicken breast – cut into long strips (not too thin and not to small so that the cornflakes comes off when you are frying).
1 tbspn soya sauce
1 tbspn chilli sauce (If you don’t use a garlicky one, then add 1 tspn ginger and garlic paste as well)
1/2 tspn chilli flakes
1/2 tspn white pepper
1/2 tspn black pepper
1 tbspn lemon juice

Add all the marinade ingredients to the chicken and mix – leave in fridge for 2 hours or overnight.

Ingredients for ‘runny’ dipping mixture no1:
3 tbspn plain flour
2 tbspn corn flour
1/2 white pepper
1 tspn paprika
1 tspn garlic powder
1 tspn salt
1 tspn baking powder
Mix above, then add
2 eggs and 1/2 cup milk (mix those two together) then add to the above mixture – use a whisk, make sure it’s runny and no lumps.

Ingredients for ‘dry’ dipping mixture no2:
1 heaped cup of cornflakes (crushed a little, but not like breadcrumbs)
1/2 cup plain flour
You can tweak the flavours to your taste – add what suits you.

Method (when ready to fry):
1. Take the chicken out of the fridge and heat oil for deep frying.
2. Dip the chicken pieces in the runny mixture no1.
3. Then dip into cornflakes mixture no2.
4. Deep fry the chicken until cooked through.

Enjoy in a burger/wrap or with a salad for a healthier option. x

Love from Foodie Homie

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
1tsp fajita/chicken spice
1ts coriander powder
Crushed green chillies to taste
Salt to taste
Grated cheese
Chilli doritos/tortilla crisps
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 1 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 for about 8 mins till the base forms into a crust that can be seen on the outside rims. Careful not to allow them to go too dark or burn.

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.

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.

Montreal Chicken Pastry

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Ingredients:
Ready made puff pastry
2 knobs of butter/margerine
400g boneless chicken cubed finely
Small red and yellow sweet pepper cubed finely
2 shoots of spring onions chopped
1 tsp crushed black pepper
(not finely grounded)
1tbs parsley flakes/freshly chopped parsley
1tsp mixed herbs
1tsp aromat
2 tbsp 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.

Chicken Manchurian

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Ingredients for chicken:
1kg chicken fillet (cubed or strips)
1 tsp chicken 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

Chicken & Potatoe Kebabs

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Ingredients for filling:
1/2 pound chicken breast cut into tiny pieces
1/2 pound potatoes boiled and mashed
1/2 mix vegetables boiled (frozen)
Green chillies to taste
Salt to taste
Crushed ginger/garlic
Coriander powder
Cumin powder
Fresh coriander

Method for filling:
1. In a pot melt some butter on the stove and then add the chicken with all the masala.
2. Then add the boiled mixed vegetables. Cook until the chicken is tender.
3. Finally mix in the mash potatoes and fresh coriander. Thereafter shape into kebabs. At this point you can freeze them to be fried in the batter at a later date.

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Ingredients for batter:
1 cup self-raising flour
Salt to taste
Chilli powder
Pinch of tumeric powder
Water as required

Method:
1. Combine all ingredients for the batter together. Add just enough water to make a smooth paste.
2. Dip the kebabs into batter and fry in shallow oil until crisp on both sides.

Enjoy x

Love from Foodie Ayesha Kasu

Fried Chicken

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Ingredients:
Chicken (Legs/Drumsticks)
Red chilli powder
Crushed chilli flakes
Salt to taste
Crushed garlic
Crushed ginger
Corinader and cumin powder
Pinch of tumeric powder
2 tbsp lemon juice
3 tbsp tomato ketchup
2 tbsp tomato puree
3 tbspn of Nandos Peri Peri Sauce

Method:
1. Marinate the chicken pieces in the above ingredients.
2. When ready to serve fry the chicken in oil and then bake till crispy in oven.

Enjoy x

Love from Foodie Afifa Batan