Devilled chicken

Ingredients

·         500 g cold cooked chicken

·         2 tsp. tomato ketchup

·         2 tsp. vinegar

·         Pinch cayenne pepper

·         ½ tsp. black pepper

·         2 tsp. made mustard

·         2 tbsp. olive oil

Preparation

1. cut the chicken into neat pieces

2. Blend all the other ingredients together

3. Brush the chicken pieces with the ingredients and grill until browned on both sides

4. Serve cold with salad or hot with boiled rice, vegetables and sweet chutney

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Chicken dopiaza

Ingredients

·         2 tablespoons vegetable oil

·         3 red onions, finely sliced

·         900 g  skinless chicken breasts, cubed

·         350g  jar dopiaza curry sauce

·         3 tablespoons each chopped fresh mint and coriander

Method

1.       Heat the oil in a large pan and fry the onions ove a medium  heat for 5 minutes until softened . Add the chicken and fry for 3-4 minutes until brwowened on all sides.

2.       Pour over the sauce, cover and simmer for 20 minutes until the chicken is cooked.

3.       Add the coriander and mint and serve.

Ouma se kombuis

Chicken Salad

·         2 cups cooked chicken, diced

·         2 tablespoons green olives, chopped

·         3/4 cup celery, chopped

·         2 tablespoons ripe olives

·         2 tablespoons sweet pickle relish

·         2 eggs, hard-cooked

·         3/4 cup mayonnaise

·         Chop hard-cooked eggs,

·         and mix with remaining ingredients.

Keep chilled until ready to serve.

CHICKEN A LA KING

Ingredients

·         1 cup fat-free milk

·         1 tin evaporated  milk

·         1 tsp. salt

·         2 tbsp. brandy

·         1 onion, chopped finely

·         1 cup stock mixture (½ cup boiling water, 1 tsp. chicken stock powder and ½ cup white wine).

·         1 green pepper, sliced

·         1 yellow pepper, sliced

·         1 punnet brown mushrooms, sliced

·         2 cloves garlic, crushed

·         2-4 breast fillets, sliced across the grain into thin strips

·         2 tbsp.  Maizena (premixed in a little water)

·         1 cup basmati rice

Method

1.       Put the rice and water on to cook for 10-15 minutes, stirring 2-3 minutes.

2.       Dry-fry onion, peppers, mushrooms and garlic.

3.       In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom, make the stock mixture (½ cup boiling water, 1 tsp. Chicken stock powder and ½ cup white wine, mixed together). When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the stock mixture, to create very hot, scalding steam. Do not add so much fluid that the onions simmer –you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the stock mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down. When the fluid has simmered down, you have a pretty effective non-stick pan in which you can continue cooking.

4.       Add the chicken strips and brandy, and cook until seared and cooked through (About 3 minutes).

5.       Add the milk, evaporated milk, salt and premixed Maizena, and stir over medium heat until thickened.

6.       Serve over rice with freshly ground black pepper, with boiled courgettes and butternut on the side.

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Sticky Chicken Bites

Ingredients

·         4 skinless boneless chicken breasts cut into bite-sized pieces.

·         2 garlic cloves, crushed

·         25 cm (1in) piece fresh ginger peeled and grated.

·         2 tablespoons soy sauce.

·         2 tablespoons ketchup.

·         1 tablespoons sweet chilli sauce.

·         1 tablespoons sunflower oil.

·         Sweet chilli sauce or hoisin sauce, to serve.

Method

1.       In a bowl, mix together the garlic, ginger, soy sauce, ketchup, chilli sauce and oil. Add the chicken, mix well and marinate for at least 15 minutes.

2.       Heat a frying pan until hot then add the Chicken. Cook over a medium heat, stirring continuously, for 5 minutes until the Chicken is cooked through. Serve with sweet chilli sauce or hoisin sauce for dipping.

Beautiful Women

Chicken breasts with Romesco sauce and salad

INGREDIENTS

·         4 medium chicken breasts, skin removed

·         4 red peppers, grilled  whole then peeled and seeds removed

·         4 tbsp. blanched almonds, toasted  

·         1 tbsp. red wine vinegar

·         2 tbsp. extra virgin olive oil

·         1 tbsp. sugar

Seasonal salad

·         Lettuce, roughly torn

·         Wild rocket

·         Handful cucumber, sliced

·         Punnet of  baby corn

METHOD

1. Brush chicken breasts with olive oil and season with salt and ground black pepper. Grill over a bed of hot coals (you can hold your hand at grill level only 2 to 3 seconds) or in the oven. Cook, turning once, until both sides are browned and cooked through, about 8 to 10 minutes in total.

2. For the sauce, put the remaining ingredients in a blender and pulse until the sauce combines but still has texture. Season with salt and pepper. Spoon over the chicken and serve with a fresh salad. This sauce also works well with steamed fish.

3. For the salad, place all the salad ingredients in a bowl and toss to mix. Garnish with diced red pepper and, if desired, dress with a little extra- virgin olive oil and balsamic vinegar.

My Beautiful World

Beautiful Women

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Chicken Broth

Ingredients

·         2 kg chicken parts such as wings and gizzards

·         500 ml celery stalks and leaves, chopped

·         1 medium-sized onion, peeled and chopped

·         1 large carrot, chopped

·         125 ml fresh parsley leaves

·         10 ml salt

·         6 whole black peppercorns

·         1.75 ml boiling water

Preparation

1. Remove all visible fat from the chicken parts, but leave the skin. Place chicken in large cooking pot, add all the remaining ingredients and bring to boiling point. Lower heat to very low and skim. Cover the pot and simmer for 2 hours, skimming regularly.

2. Strain the broth through a sieve into a bowl. Allow to cool down to room temperature, and then place it in the refrigerator to settle the fat by chilling. When the fat is solid, remove it and discard. Scrape all the vegetables off the chicken pieces, then remove and discard all skin, bones and remaining fat.

Serves 8.

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Chicken Rice Salad

Ingredients

·         250 ml cold, cooked brown rice

·         500 ml chopped, cooked chicken

·         125 ml cucumber slices

·         1 medium sized onion, finely chopped

·         ½ green pepper, thinly sliced

·         125 ml whole-kernel corn, drained

·         60 ml French salad dressing

·         125 ml low-fat plain yogurt

·         5 ml lemon juice

·         1 ml cumin

·         Freshly ground black pepper

·         Chopped chives or dill for garnish

Preparation

1.       Mix all ingredients well, except chives or dill

2.       Spoon the chicken rice salad into serving bowls and sprinkle with chives or dill

3.       Serve with salad, vegetables and whole-wheat bread

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Chicken and Nectarine Salad

Ingredients

·         1 lettuce; leaves separated

·         1 bunch of watercress, broken into sprigs

·         500 g cooked chicken, chopped into pieces

·         1 red pepper, sliced

·         4 nectarines, sliced

·         2 stalks celery, sliced

Black Pepper Dressing

·         3 tsp. crushed black peppercorns

·         1 tbsp. olive oil

·         2 tbsp. red wine vinegar

Preparation

1.       Arrange lettuce leaves, watercress, chicken, red pepper, nectarines and celery in a salad bowl or on a large serving platter

2.       To make dressing, place black peppercorns, and vinegar in a screw top jar and shake well to mix.

3.       Spoon dressing over salad and serve immediately.

Serves 4

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Lemon Chicken Risotto

Ingredients

·         700 ml chicken stock

·         250 g risotto rice

·         Low-fat cooking spray

·         4 medium boneless chicken breasts, cubed

·         Juice of one lemon

·         2 tablespoons grated  zest

·         60 g parmesan cheese, grated

·         Freshly ground black pepper

Preparation

1.       Place half the stock in a pan with the risotto rice and bring to boil. Simmer, stirring occasionally, until the stock has been absorbed.

2.       Spray a non-stick frying pan with cooking spray and fry the chicken for 4-5 minutes until golden brown. Transfer to plate and set aside.

3.       When stock has been absorbed, add the lemon juice and zest to the rice.

4.       Add the remaining stock and the chicken.

5.       Simmer gently until nearly all the stock is absorbed and the rice is tender.

6.       Stir in the grated cheese, season with black pepper and serve.

Serves 4

Engela