Chicken Dishes

Layered Achari Chicken Rice

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Ingredients:
50ml Oil
500g large cubes breast chicken
1 tsp tumeric powder
1 heaped tbsp ginger and garlic paste
1 tsp salt
250-300g pasatta
3 tbsp yogurt
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chilli flakes
2 tsp coriander powder
1 tbsp lemon juice
1 heaped tbsp achar (pickle)
2 tsp biryani masala (spice factory or box)
2 cups rice (and 1 tsp salt)
Handful of fried onions
Handful of chopped coriander
Handful of chopped mint

Method:
1. Soak the rice in cold water. Heat the oil in a small pot and add the washed and patted chicken with the tumeric, salt and garlic & ginger paste. Let it cook on a high heat till the chicken releases all its water and is mostly cooked.
2. Now add the pasatta, yogurt, mustard, cumin seeds, coriander powder, chilli flakes, lemon juice, biryani masala and achar to the chicken. Mix together and let this cook on a high heat till the mixture is fully cookes and oil bubbles appear at the top, (approx 5-10 minutes). It may still appear a little watery but it’s fine. Set aside.
3. Meanwhile wash the rice and cook it in cold salty water on a medium flame. Remember adding boiling hot water directly into the rice makes for less fluffier rice.
4. Once rice is cooked but not overcooked, layer a medium-sized pot with foil. Put 1/3 of the rice as a layer at the bottom. Now evenly spread half the achari chicken mix (not the soupy bit) , then layer on top another 1/3 of the rice and add the rest of the chicken mix and sprinkle half (about 50ml) of the soupy masala evenly over the rice. Lastly add the rest of rice and pour over any leftover soupy masala over the rice evenly. Sprinkle on top the fried onions and freshly chopped herbs. Cover the top of the pot with foil and place over it the lid. If it is a heavy-bottomed pot then put it on a low flame for five minutes. If not then put it on a hot frying pan (tawa) to cook on a low heat for five minutes. Serve with mint raita and poppadoms.

Enjoy x

Love from Foodie Khuzzy B

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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

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

Chicken Spaghetti

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Ingredients:
Chicken breast
Onions (for frying and blending)
Green chillies
Crushed ginger and garlic
Fresh tomatoes or tinned tomatoes
Peppers
Carrots
Sweetcorn
Coconut cream

Method:
1. Brown onions then add the spices including green chilies, ginger and garlic.
2. Add the chopped fresh tomatoes or tinned or both till oil bubbles appear ath the top.
3. Add the diced chicken breast and leave to cook.
4. Meanwhile blend the peppers, sweetcorn, onions and carrots together. Then add to the chicken. Leave to cook for a few minutes.
5. Finally add the coconut cream. Once melted, combine and switch off the gas.
6. Add the boiled and drained spaghetti to the sauce. Garnish with chopped coriander, red onions and fried samosa pastry ( or crushed pringles)

Enjoy x

Love from Foodie Afifa Batan

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