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

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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

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

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

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

Creamy Tagliatelle

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Ingredients:
300g tagliatelle
1 tsp salt (more to taste)
1/2 lb diced chicken breast
1/2 tub philadelphia
1 tub cream
Handful of broccoli
Handful of sliced peppers
1 tsp spoon pepper
2 tbsp oil
Crushed green chillies to taste
Garlic and ginger paste

Method:
1. Heat the oil and fry the chicken with the ginger and garlic. Add salt, green chillies and pepper.
2. Blanche the broccoli and pepper and add to the chicken.

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3. Then add the philadelphia and cream.

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4. Lastly add the boiled tagliatelle.

Note: You can swap the broccoli for mushrooms.

Enjoy x

Love From Foodie Zeynab Kalang

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

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 & 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 (Kachu;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