Chicken

Jamila’s Chicken

image

image

Ingredients:
2 chickens cut into small pieces
150ml single cream
4 tbsp natural greek yogurt
1tsp tumeric powder
1tbsp coriander & cumin powder
1/2 tspn red chilli powder
1/4 tsp black pepper
3tbsp crushed ginger and garlic
1tsp lemon juice
4tsp Jamila’s Chicken Spice

image

Oil
Sliced onions
Sliced green and red peppers
Freshly chopped coriander

Method:
1. Marinate the chicken overnight in the ingredients upto and including the Jamila’s spice.
2. Fry the onions in oil till they are soft.
3. Then add the marinated chicken and a cup of water. Cook till chicken is cooked and the water has evaporated. 4. Add the peppers and cook till curry/masala becomes thick. The chicken is ready to be served.
Garnish with fresh coriander. Serve with rice, roti or chips.

Note: This dish tastes best cooked in a pizza pan/electric pan. Also if you wish to serve this as a starter (see second pic) add less cream and cook till all the curry has evaporated.

Enjoy x

Love from Foodie Aiysha Haji

Peri Peri Chicken

image

Ingredients:
1 baby chicken (cut know pieces)
1 tbsp crushed ginger & garlic
2 tbsp coriander powder
1 tsp black pepper
1/2 tsp salt
1/2 tsp turmeric powder
1 tsp cumin powder
Juice of 1/2 a lemon
1 cube green chutney (combo of green chillies and fresh coriander)
2 tbsp peri peri sauce

Method:
1. Marinate the chicken in the above ingredients overnight or for atleast 4 hours.
2. Preheat the oven to 180 degrees. Place marinated chicken on a greased baking tray. Be sure to leave some of the marinade mixture for later.
2. Bake in the oven for 30-35 mins. Then turn the chicken pieces over and brush some of the marinade onto each piece. Cook for a further 30-35 minutes till chicken is cooked through.

Serve with spiced wedges, boiled vegetables and sweet chilli sauce.

Enjoy x

Love from Foodie Fatema Hansrod

Coconut Spaghetti

image

Ingredients:
1 tbsp ground peanut
1 tbsp white poppy seeds (Khus khus)
1 tsp cumin powder
1 tspn chilli powder
2 fresh tomatoes
1 chicken cut into pieces
2 &  1/4 tbsp crushed ginger
1 &  1/4 tbsp crushed garlic
1 &  1/8 tbsp green chillies
3 glasses water
3/4lb Spaghetti
1 tin coconut milk
1/4 piece of coconut cream block
1tbsp chickpea flour
2 tsp crushed red chillies

Method:
1. Make a paste with the first 5 ingredients on the list till tomatoes using a mini blender.
2. Warm a little oil and add the chicken. Allow to cook till most of the water is burnt away but leave a little so not totally dry.
3. Add salt to taste, ginger, garlic, green chillies and the blended paste. Allow to cook.
4. Then add 3 glasses water and cook on med heat.
5. Once half the water is burnt away mix in a paste created from the tin of coconut milk, coconut cream, flour and water. Allow to cook.
6.  In a seperate pan add 1 sliced clove of garlic cut when golden do not use. But add the red crushed chillies and mix thoroughly. Then add this to chicken mix.
7 . boil the spaghetti in water. Drain and add to the chicken mix. Combine it all together. Garnish with coriander. Serve with red onions and fried and flaked filo pastry (samosa par).

Enjoy x

Love from Foodie Afifa Batan

KFC Chicken

image

Ingredients:
Chicken drumsticks/pieces
Green
Salt
Black pepper
Tbsp margarine
Chip shop batter
Chicken fry mix
Hot oil

Method:
1.Boil water and add the ingredients above up till the margarine.
2. Boil for 30 minutes then drain the chicken.
3. Make chip shop batter ( not too thick) and add chicken fry mix. Deep fry. Serve with chips!

Enjoy x

Love from Foodie Amina Batan

Chicken Pastry Dish

image

Ingredients:
Oil
1 Chicken
Chicken breasts (cubed)
Poatatoes
Green pepper
Sweetcorn
White Pepper
Single Cream
Cheese
Ready Roll Puff Pastry
Egg
Green Chillies
Cumin
Crushed Ginger and Garlic
Salt
Fresh Coriander

Method:
1. In a pan, heat oil and fry onions. Once they are fried add chicken cubes and spices. Allow to cook.
2. Meanwhile boil potatoes till par boiled. Add the peppers and sweetcorn to boil with the potatoes at this point. Drain the vegetables.
3. Add the vegetables to the chicken mix , white pepper, salt and single cream; then stir.
4. Add the grated cheese and stir till melted. Let the mixture cool.
5. Lay out the pastry on a lined baking tray and prick all over (top and bottom) with a fork. Add the mixture and fold over the pastry and seal.
image
6. Bake in the oven. Turnover halfway so both side cook well.

Enjoy x

Love from Foodie Shereen Bham

Chicken Shawarma and Pita Bread

image

Chicken Ingredients;
500 g bones less chicken breast (cubed)
1 tsp chilly powder
1 tsp cumin powder
1/2 tsp turmeric
1 tbsp garlic and ginger
1 tbsp tandoori masalo
1 tbsp lemon juice
2 tbso oil
2 tbsp yoghurt
1 tsp salt

Chicken Method:
1.Marinate chicken in the above Ingredients and leave for a minimum of four hours or overnight.
2. Grill for 15 mins (or over cook for 10 mins at 200 degrees) turning chicken a few times until just cooked.  Be careful not to over cook.
3. Once cooked chop into smaller bitesize chunks.

image

Pita Bread Ingredients:
(makes 6)
270g plain flour
4 1/2 tlb oil
1 tsp salt
3/4 tsp dried yeast
3tbsp milk
Warm water

Pitta Bread Method:
1. Mix the flour, yeast, salt and oil.
2. Add warm milk and enough water to make a dough.
3. Knead with oiled hands the place in a bowl and cover. Leave it to rise for 30 mins.
4. With light hands roll out 6 equally sized pittas and cover and leave for 10 mins.
5. Cook on a hot flat romantic pan (tawa).
6. Once cooked assemble the chicken into the pitta bread with salad (grated carrots, red onions, lettuce and cucumbers).

Enjoy x

Love from Foodie Safiya Bangee

Easy Oven Chicken & Chips

image

Ingredients:
1 chicken breast
1 tsp Amina’s Spices: Hot chicken tikka
1 tsp tandoori powder
1/2 tsp cumin powder
Salt
Pepper
Splash of vinegar
Red chilli powder (optional)
Potatoes
Small onion
Mayonnaise
Grated cheese

Method:
1 . Preheat oven to 180 degrees and marinate chicken in spices. Adjust salt and chilli according to taste.
2. Cut four medium sized potatoes thick chips. Slice the onion into thin wedges.
3. Put the potatoes in a roasting pan and drizzle with oil, salt and pepper. Place in oven for 10mins.
4. Put the chicken and onions evenly over the potatoes. Cover with foil, and place back into oven for 40 minutes.
image

5. Check the roast, toss the potatoes and chicken over in the oil a bit. Add more oil if needed and place in the oven for longer if needed.
6. When cooked immediately cover with cheese (so it melts) and mayonnaise.

Enjoy x

Love from Foodie Yusairah Batan

Butter Chicken Biryani

image

Ingredients:
500g Chicken
Oil
Butter
1tbsp tandoori masala (Chachas)
1tsp coriander powder
2tbsp Biryani masala
1tsp Fenugreen leaves (fresh or dry)
Lemon juice
1 tin chopped tomatoes blended
Sweetcorn
New potatoe tin
200g double cream
1tbsp ginger and garlic crushed
1tsp green chillies
3 tbsb yogurt
Rice
Boiled eggs
Fresh coriander for garnishing

image

Method:
1. Marinate chicken in green chillies, yogurt and half the tandoori masala overnight  or two hours. Soak 1 cup rice in cold water.
2. Heat oil and butter in a pan, add fenugreen leaves, garlic and ginger and fry for a minute.
3. Add chopped tomatoes and the other half of tandoori masala, coriander powder, black pepper and salt. Let it cook on medium heat till oil comes to the top.
4. Add marinated chicken and cook on low heat for a about 6 mins. Meanwhile boil eggs and fry potatoes (or use tin new potatoes if in a hurry).
5. Once chicken looks half cooked (white in colour) add double cream and potatoes and mix.
6. Then add one cup water and rice. Add salt to taste. Cook on high heat for 4 to 5 mins and then low for about 10 to 15 mins. Add water if needed during cooking time.
7. Once cooked garnish with chopped coriander, fried onions, spring onions and sliced boiled egg.

Enjoy x

Easy Stove Top Biryani

image

Ingredients:
1 &  1/2kg chicken (2 chickens medium piece)
1 cup yogurt
1/4 tsp tumeric
1tbsp crushed garlic and ginger
1tbsp cumin powder
1tsp coriander powder
2 tbsp red chilli powder
Salt to taste
150g fried onions
1 bunch fresh chopped coriander
1 bunch mint finely chopped
pounded green chillies to taste
1/2 cup oil
2 tbsp lemon juice,
Spice powder: crushed 2 cinnamon sticks; 3 cloves, 3 star anise, 6 cardamon pods, 1 tsp whole cumin, 6 pepper corns OR 2tbsp biryani powder OR whole hard spices

Method:
1. Marinate the meat with all the spices and ingredients till the whole spices on list in fridge overnight.
2. Soak basmati rice in water for minimum one hour.
3. Heat water in a pan, add salt and 1tbsp oil and rice. Cook the rice 3/4 of the way and switch off cooker but leave rice in the water.
4. Layer the marinated chicken in the bottom of another seperate pot. Drain rice and later in top. Sprinkle with fried onions, clarified butter/ghee and saffron (soaked in milk)
5. Cover and seal lid with something heavy on top. Cook on full heat for five mins. Then reduce heat to low and put a flat crepe/roti pan under the pot and cook for 30 mins. After which switch off cooker but don’t open pan for a further 40 mins.

Enjoy x

Love from Foodie Safiya Bangee