Tag Archives: Chicken

Chicken and Pineapple Kebabs on Cauliflower Rice. © Sue Todd 2017

Chicken and Pineapple Kebabs

Gary made these for me this week and it was a great hit, so much so we have it on the menu again this week.   I know some people hate the idea of fruit and meat together but I rather like it.  The chicken and pineapple work really well together and you get a really good dose of fruit and veggies with this one, especially if you opt for cauliflower rice.

What more can I say, give it a whirl and let me know what you think?

BBQ Sauce Ingredients:

  • 150g ketchup (home-made best of course but ….)
  • 100ml  white wine vinegar
  • 250ml Water
  • 1 onion
  • 1 tsp celery seeds
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tbsp brown sugar
  • Salt and pepper to season to taste
  • Splash of oil to fry the onion off.

Other Ingredients:

  • 2 chicken breasts,
  • 1 red onion,
  • 8 mushrooms
  • 1 red pepper
  • 1/4 to 1/2 a fresh pineapple

Method – BBQ Sauce:

Chop the onion finely.

Take a heavy based pan and put a splash of oil in, put on the heat and then fry the onion until it’s transparent.   Add the wet ingredients then the dry ingredients and stir well.  Simmer for 20 minutes stirring from time to time until the sauce has reduced and is thick.

Set to one side while you prepare the chicken.

Cut the chicken breasts into bite-sized pieces and drop into the sauce.  Leave to marinate for two hours.

Method – Kebabs

If you are using a conventional oven pre-heat to 200C/Gas 6.

Chop the onion, pepper, pineapple and pepper in into large chunks, for threading onto the skewers.

Skewer the chicken with pieces of red onion, mushroom, Pineapple and red pepper, taking each in turn over 4 skewers (2 per person).

Lay the skewers out on a flat baking try and cover with the remaining BBQ sauce.

Place in the roasting oven of the AGA ( or for conventional ovens use 200C/Gas 6) until the chicken is cooked through.

To Serve (serves 2):

Serve on a bed of rice or cauliflower rice.  I love cauliflower rice and am avoiding grains again at the moment so that was what I went for.

You could use other meats or even fish in this.

 

 

Easy to make Chicken Chasseur.

Chicken chasseur with roast potatoes and kale. © Sue Todd 2014

Chicken chasseur with roast potatoes and kale. © Sue Todd 2014

When the nights are drawing in and its cold and dark outside, chicken chasseur is a wonderful dish to warm you through.  We’ve started to use the wood burner in our dining room and we enjoyed this in front of a roaring fire – real comfort food for the soul.  Gary produced some lovely roast potatoes and fresh kale to go with it.

Chicken casseroles of any sort are always welcome in our house.  This one cooked in red wine with shallots, garlic and mushrooms is now exception.  I can feel a pheasant chasseur in the offing, made with this same recipe shortly.  Just got to wait for Gary to bring me a few pheasants in.   Continue reading

Do you know where your chicken comes from?

There’s an interesting article on the BBC site today “Do people know where their chicken comes from?” I’d guess mostly not.  The article doesn’t make for pretty reading.  We always buy free range or organic chicken and yes its more expensive, but it tastes good and it will have had a better life.

It is interesting to note that while battery farms for egg production are now banned, it’s perfectly okay (in the eyes of the law at least) to keep chickens cooped up for their entire life indoors and never see the light of day, or perhaps its worse to see it but not to be able to reach it.

The article explains clearly the differences between how free-range, organic, indoor and freedom food chickens are kept.

Don’t you think its sad that we are so removed these days from food production, with so many children assuming that food is somehow ‘produced’ in the supermarket.

One good chicken can stretch to more than one meal.  It can provide a roast, the leftovers from the carcass can go to sandwiches, risotto or some sort of casserole and the carcass itself makes the most fantastic stock.

 

Spicy chicken and cherry salad

Spicy Chicken and Cherry Salad © Sue Todd 2014

Spicy Chicken and Cherry Salad © Sue Todd 2014

I know summer is over along with the cherry season, but looking through a whole bunch of photos I came across some from the summer.  Not everyone likes sweet and savoury things together and while I detest sweet and sour recipes, I love fruit with other foods and cherries in particular.  I can sit and munch through a bag of cherries with some cheese and nuts and call it lunch quite happily.  This recipe is just wonderful summer food, for lazy hot days to eat in the garden, take on a picnic in a tiffin box or even to have at your desk if so inclined.

You can buy ready prepared korma curry paste, we always make our own simply because I’ve an allergy to cinnamon, and you can never be certain its not in there.  You can either use cold left over roast chicken for this, or cook some chicken pieces off especially.

Ingredients:

  •  600g cold cooked chicken,
  • 450g cherries,
  • mixed salad leaves,
  • 1 bunch of spring onions

Ingredients – Dressing:

  • 1 tbsp korma curry paste,
  • 1 tsp clear honey,
  • 1 tsp lemon juice,
  • 220g tub fromage frais,
  • mint leaves stripped from stalks

Method:

Make the dressing first.  Combine the curry paste, honey, lemon juice and fromage frais with a little bit of seasoning and the mint leaves in a food processor or blender and blitz until the dressing is smooth, but still has small flecks of mint rather than a complete puree.  You can make this in advance and store for up to two days if you want to.  Its much better left for at least a couple of hours to let the flavour develop.

Tear the chicken into bite sized pieces.  Then stone the cherries.  We have one of these little ‘cherry stoner’ tools, which is great except when you jam part of your hand in it and hurts like hell.  They can also splash – so take my advice and don’t wear a white shirt you really like to do this job!  Less mess and less pain can be achieved using a knife, but it may take longer.

Spread the mixed salad leaves over a platter (or plates or lunch boxes), scatter the chicken and the cherries on top.  Trim the spring onions and chop finely before scattering over the top of the chicken, cherries and salad leaves.

Then to serve, (but not before unless taking for lunch in a box – but even then its better in a separate container) drizzle the dressing over the salad.

Variations:

This also I now know, works wonderfully with salmon too!  That combination plus our recipe for korma curry paste will follow soon.

Sticky Lemon Chicken

Sticky lemon chicken on celeriac and parsnip rosti © Sue Todd 2014

Sticky lemon chicken on celeriac and parsnip rosti © Sue Todd 2014

I think this recipe works really well with chicken legs, because cooking the chicken on the bone adds a lovely depth of flavour.

We had ours with a celeriac and parsnip rosti and some green salad for a lovely paleo meal.

Ingredients

  • 1 tsp black peppercorns,
  • 1 lemon juice and zest,
  • 1 tsp mustard,
  • 1 tbsp runny honey,
  • 1 clove of crushed garlic,
  • 4 chicken legs

Method

Grind the peppercorns in a pestle and mortar then put the crushed pepper in a large bowl with the lemon juice and zest, the mustard, honey and garlic and mix up well.  Add the chicken legs and leave to marinade for an hour in the fridge.

Transfer to a roasting tin, pouring the marinade mixture over the chicken legs, add sea salt to taste and pop in the oven to cook.  We used the roasting oven in the AGA, so you do want a hot oven.    It takes about 40 to 45 minutes to cook, turning the legs halfway through so that you get a nice sticky coating over all the chicken.