Chicken Dishes

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

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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

Gazebo Chicken

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Ingredients for chicken:
2 chickens (8 pieces)
3 teaspoons of lemon juice
2 teaspoons of vinegar
1 teaspoon ground pepper
Crushed ginger and garlic
Salt to taste
Ground fresh green chillies to taste
Chilli powder to taste

Method for chicken:
1. Marinate the chicken in the above ingredients overnight.
2. Fry the chicken in hot oil till golden brown.

Ingredients for sauce:
1 bottle hot and sweet tomato chilli sauce (East end)
Ground pepper
Salt to taste
Chilli powder to taste

Method for sauce:
1. In a pot heat a little oil and add the above ingredients.
2. Stir and leave to simmer on low heat for a little while.
3. Place the chicken in a roasting tray, pour the sauce over the chicken, cover with foil and bake in a preheated oven till cooked through.

Serve with chips or rice.

Note: Many Foodies who were unable to get hold of the East End sauce have tried many other tomatoe & chilli sauce combinations which work well also. Tomatoe ketchup is also an option as the main ingredient in the sauce.

Enjoy x

Love from Foodie Ayesha Kasu

Portuguese Chicken

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Ingredients:
1 chicken (8-10 pieces)
1 cup plain yogurt
1/4 cup oil
3 – 4 tbsp tomato puree
1 tbsp ginger and garlic paste
1 red onion chopped
1 green pepper chopped
2 tbsp Panache Portuguese Spice
1 tsp turmeric powder
2 tsp whole cumin seeds or cumin powder
2 tsp salt (to taste)
1 tsp cayenne pepper
2 tspn chicken tikka masala/Aminas Spices chicken dust/tandoori masala
1 green chillies to taste (bear in mind the other spices have red chilli in them already)
1 bunch fresh coriander and stems
Lemon juice
Fresh lime

Method:
1. Blend all the ingredients into a smooth marinade. Marinade the chicken in it overnight.

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2. Place the chicken and all the saucy marinade into an oven tray, cover with foil and cook on gas mark 4 for 40-45 mins. Garnish with freshly chopped coriander leaves and fresh lime juice. Serve with piri piri rice, naans/pitta bread or chapatis.

Note: For a less saucy recipe such as BBQ, chicken steaks or chicken strips etc. simply add less yogurt and instead of adding in the peppers and onions, slice them and serve alongside it.

Enjoy x

 

Chicken Tornado

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Ingredients;
For the chicken:
1kg chicken breast cubed
1 tsp ginger garlic paste
salt to taste
1 tsp tsp coriander powder
1 tsp cumin powder
Chilli powder add to taste
2 tbsp lemon juice
3 tbsp tomatoe sauce (or any other hot sauce of your choice)
2 tbsp mayonnaise
1/4 tsp turmeric powder

For the sauce:
125ml single cream
1 tbsp butter
2 tbsp tomato sauce
1 tbsp mayonnaise
1 tbsp lemon juice
1/4 tsp turmeric
Chilli powder to taste

Method:
1. Marinate chicken in the above ingredients.
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2. Then cook in 1 tbsp of butter. Let all the water burn from chicken then set aside.
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3. Boil all the sauce ingredients and then combine with the chicken. Sprinkle some freshly chopped coriander. Serve with chips or pitta bread/naan/chapattis and salad.
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Enjoy x

Love from Foodie Ayesha Kasu

Philly Chicken Sandwiches

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Ingredients:
Chicken breasts cut into large fillets
Olive oil
Parsley flakes
1 tlbs garlic paste
Crushed red chilli flakes
Course coriander powder
Salt to taste
Salad toppings (lettuce, green pepper, tomatoes, onions)
Mozerella cheese (optional)
Mayonaise
Large buns

Method:
1. Marinate the large fillets of chicken breasts in olive oil and the seasonings listed above for 30 minutes.

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2. Then cook covered on a medium/low heat for 15 mins. Turn over occasionally.

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3. Meanwhile dress the sandwich buns with mayo and salad.

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4. Place the chicken on the buns and serve.

Enjoy x

Love from Foodie Shahena Bhayat

Griddle/BBQ Chicken Steak

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Ingredients:
Four thinly sliced chicken steak pieces
1 tbsp plain yogurt
1 tbsp ginger and garlic paste
1 tsp tandoori masala
lemon juice
1 tsp Aminas Spices Chicken Dust
1 tsp Aminas Spices Tandoori Paste (or any other brand)
1/2 – 1 tsp salt
1 heaped tsp coriander and cumin powder
oil for coating

Method:
1. Marinate the chicken in the above ingredients minus oil.
2. Warm the griddle pan on medium heat so it starts to radiate a little heat. Take a chicken slice and make sure its slathered in the masala, brush oil onto one side and place on griddle pan. Press down with a spatula until lines form on the chicken slice (3-4 mins). Then brush oil on the side facing up and turn onto the pan. Press down till griddle lines form. Repeat with each piece. You can put two to three slices at the same time depending on how big your griddle pan is.
3. Bake the chicken in the oven at gas mark 4 for another 15 minutes or so to ensure its cooked through. Do not cover when cooking. Serve in buns or on its own with chunky chips.

Enjoy x

Tandoori Fries Casserole

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Ingredients:
Chicken breast cut into small chunks (about 500g)
1 tbsp tandoori masala
1 heaped tbsp yogurt
2-3 tbsp tomatoe puree
1 tbsp cumin powder
splash of milk or cream

Method:
1. Marinate the chicken in all the ingredients apart from the tomato puree.
2. Heat a little oil in a frying pan and cook the tomatoe puree for a minute or so till it starts to darken.
3. Then add the chicken mixture and let it cook till the chicken is cooked. Add the milk or cream and let it cook for a further minute.
4. Meanwhile fry some fries and layer at the bottom of an ovenproof dish. Sprinkle over salt and slather in mayo and chilli sauce of choice (I use Franks or Crystal Sauce).
5. Pour the chicken evenly over the fries and sprinkle over grated mozerella and cheddar cheese. Bake in the oven till cheese melts.

Note: this is a great way to use up leftover chicken tikka or any chicken masala curry.
Enjoy x

Chicken & Sweetcorn Quiche

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Ingredients:
1pk shorcrust pastry
7 eggs
200ml double cream
160g grated cheese
Salt to taste
black pepper
Small handful of sweetcorn
1 small piece of boneless chicken
Chopped coriander
Crushed garlic & ginger

Method:
1. Dice the chicken really small and fry off with garlic, ginger and a pinch of salt. Once cooked leave to fully cool down.
2. In a measuring jug whisk the eggs. Then add cream, black pepper, salt, cheese, sweetcorn and chopped coriander to the eggs. Mix well and leave in fridge. Add the chicken once it has cooled.
3. Roll ur shorcrust pastry 1cm thick place it in ur removal base quiche tray. Leave the base with the quiche mix in fridge till ur ready for cooking
4. When read to cook pour egg mixture into your base and put in the oven for 45-60 min on gas mark 5.

Enjoy x

Love From Foodie Aiysha Haji

Chicken Biryani (Kachi;Uncooked)

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Ingredients:
1 chicken (eight pieces)
Two large handfuls of pre fried onions
Half a tub of yogurt
Whole cinnamon, cumin, cloves, peppercorns, cardamon
Crushed garlic and ginger
Crushed green chillies
Red chilli powder
Tumeric powder
Salt
Oil 

Method:
1. Marinate chicken overnight in the above ingredients.
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2. When ready to cook, boil rice so not too soft.
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3. Layer the bottom of a cooking pot with bit of the rice then add the marinated chicken.
4. Fry some potatoes and boil some eggs.  Slice the eggs and scatter it on top of chicken.

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5. Then add the remaining rice.
6. Sprinkle some water mixed with saffron for colour and taste onto the rice. As well as spoon over several generous blobs of ghee on top.
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7. Cover lid with foil and place the pot on the cooker on a high heat until rice is steaming.
8. Then place a crepe or roti pan on the heat and place the pot on top and cook on low heat for atleast an hour.

Serve with Biryani trimmings of yogurt chaas (drink) , poppadoms (both types), mango pickle, marinated carrot, raita and salad.

Enjoy x

Love from Foodie Maryam Kika