Chicken Recipes For Dinner

Lime Grilled Chicken Recipe

This easy chicken recipe is full of vibrant flavors. If you don’t care for chicken thighs, use skin-on chicken breasts instead. Serve with an avocado and tomato salad or black beans and rice, and it might just become your new favourite meal.

Serves 6

Ingredients

8 chicken thighs, skin on

2 1/2 tbsp olive oil, divided

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/2 cup fresh lime juice (from about 7 limes)

Salt and black pepper, to taste

Method

  1. Preheat grill to medium-high heat, about 180° to 300° C. Season chicken generously with kosher salt and freshly ground black pepper. Brush chicken lightly with 1 tablespoon oil and grill, with lid closed, about 5 minutes per side or until meat thermometer inserted in thickest part registers 75° C.
  2. While chicken cooks, heat oil in a small skillet over medium heat. Add garlic and cumin and cook until fragrant, about 30 seconds. In a large glass baking dish, combine garlic mixture and lime juice; season with black pepper.
  3. Place cooked chicken thighs in glass dish, turning to coat chicken with lime mixture. Tent with foil and let rest 10 minutes before serving.

From Southern My Way: Food & Family (Gena Knox Media) by Gena Knox.

May 17, 2014

Chicken, Roast Vegetable and Macadamia Salad Recipe

If you’re looking for new dinner ideas using leftover roast chicken, you’ll love this easy chicken salad recipe from the OzHarvest Cookbook. Australia’s most celebrated chefs including Matt Moran, Neil Perry, Maggie Beer and George Calombaris share their favourite ‘food rescue’ recipes.

Celebrity chef Stefano Manfredi’s recipe makes a fantastic summer dinner and leftovers are delicious for lunch.

From the OzHarvest Cookbook, RRP $60

Serves 3-4 as a quick lunch or light dinner

Ingredients
100g macadamia nuts
1-2 cups leftover roast chicken meat
2 cups leftover roast vegetables
1 bunch rocket leaves, chopped
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Leftover chicken skin, crisped in some hot oil (optional)
Crusty bread, to serve

Method
1. Toast the macadamia nuts in a dry pan over medium heat, moving them constantly with a wooden spoon until lightly coloured. Set aside to cool and then roughly chop.

2. Shred or slice the chicken meat into bite-sized pieces and place in a large bowl. Cut the roast vegetables into smaller pieces if need be and add to the bowl. Add the rocket and cooled nuts. Dress with the oil and vinegar and season with salt. Toss lightly and finish with a few grinds of cracked pepper. Add the crunchy chicken skin, if you’re using it. Serve with crusty bread.

What’s your favourite recipe using leftovers?

January 16, 2014

Neil Perry’s Claypot Chicken Rice Recipe

Celebrity chef Neil Perry shares one of our favourite easy dinner ideas that’s perfect for weekend entertaining. The rice takes on all the flavours of the chicken and your choice of add-ins, and it makes great leftovers too.

Recipe and image from Simply Good Food by Neil Perry, Published by Murdoch Books, RRP: $49.99.

This is a cross between boiled and fried rice. The rice takes on great flavour and you can add any favourites to the dish such as dried shrimp, bacon, bamboo shoots or water chestnuts.

Serves 4, or 6-8 as part of a shared Asian banquet

Ingredients

400 g (2 cups) long-grain rice, washed
600 ml chicken stock
4 skinless chicken thigh fillets, cut into small dice
1 Chinese sausage (lap cheong), sliced 6 dried black shiitake mushrooms, soaked, simmered until cooked, then quartered
4 cm piece fresh ginger, julienned
1 spring onion, green and white part, julienned

Marinade
2 tablespoons vegetable oil
1⁄2 teaspoon sesame oil
3 teaspoons oyster sauce
2 teaspoons light soy sauce
3 teaspoons dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon sugar
1⁄2 teaspoon white pepper
1 tablespoon cornflour

Method

1. Soak a small clay pot in water for 24 hours before using for the first time. Put the rice and stock in the clay pot, cover and cook over low heat with a heat diffuser if you have one for 20 minutes.

2. Meanwhile, mix together all the marinade ingredients and pour over the chicken, mixing well.

3. Spread the marinated chicken, Chinese sausage, mushrooms and ginger on top of the rice. Cover and cook for a further 10 minutes. Mix everything through the rice, sprinkle with the spring onions and serve.

Note: I like to mix in a beaten egg when I’m folding all the ingredients through the rice at the end. It gives the dish a luscious texture that I adore.

simplygoodfood

What’s your favourite easy chicken recipe?

January 14, 2014

Healthy Lunch Ideas: Spicy Pineapple Chicken Salad Recipe

Sick of the same old sandwiches and looking for some healthy lunch inspiration? This spicy chicken pineapple salad is packed with bright, bold flavours and is delicious on its own, or we also like it with leftover rice or noodles. Try it for a tasty, light spring dinner as well.

Serves: 4-6
Preparation Time: 25 minutes
Cooking Time: 15 minutes 

Ingredients

1/2 cup ZOOSH Kung Pow Sweet Chilli with a hint of Garlic Dressing
2 skinless chicken breast fillets
1/2 cup sugar
1/4 cup water
1/2 cup roasted peanuts
Olive oil spray
1 medium pineapple, peeled, cut in half lengthways, cored and thinly sliced
1 large red capsicum, thinly sliced
1/3 cup coriander leaves
1-2 red chillies, seeded and finely chopped

Method

1. Pour 2 tablespoons of the dressing over chicken fillets, refrigerate and marinate for 2 hours. Reserve remaining dressing for salad.

2. Combine the sugar and water in a heavy based small saucepan and bring to the boil, stirring only until sugar has dissolved. Continue boiling until golden amber in colour. Working quickly and carefully, add the peanuts to the toffee and then spread using 2 forks in a single layer on a foil lined tray. Allow to cool.

3. Remove the chicken from marinade (discard the marinade), spray with oil and chargrill or panfry for 6-8 minutes or until cooked through. Cover and rest for 10 minutes before slicing thinly.

4. Arrange the pineapple, capsicum, chicken and coriander in a serving bowl. Add chilli to the remaining dressing and toss through the salad. Garnish with candied peanuts. Serve immediately.

Do you usually buy your lunch or make your own?

October 13, 2013

Best-Ever Butter Chicken Recipe

Who doesn’t love butter chicken, but instead of ordering one from your local takeaway (with that appetising layer of oil on top!), making your own couldn’t be easier or healthier. This recipe uses Greek yoghurt in the aromatic sauce instead of fattening cream and you wouldn’t notice the difference (well, your hips will!).

It might look like a lot of ingredients, but don’t let that put you off, as you’ll have most of them in your pantry already. Look for organic chicken thigh cutlets which taste so much better, and don’t forget to serve with warm naan or roti for dipping into the beautiful brick-red sauce.

Preparation time: 10 minutes 
Cooking time: 1 hour 

Serves: 4

Ingredients

8 chicken thigh cutlets
3 cloves of garlic, crushed
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli powder
2 tsp paprika
50g unsalted butter
2 tbsp white vinegar
3 tbsp tomato paste
410g diced tomatoes
180ml chicken stock
5 cardamom pods, bruised
1 cinnamon stick, cracked
3/4 cup (180g) five:am Greek Style organic yoghurt
Salt to taste
five:am Greek Style organic yoghurt to serve
Fresh mint leaves to serve

Method

1. Marinate chicken with garlic, garam masala, coriander, cumin, chilli powder, paprika and yoghurt overnight (or for least 2 hours).

2. Melt butter in a saucepan over a medium heat and cook chicken until browned.

3. Add cardamom pods, vinegar, chicken stock, cinnamon, tomatoes, tomato paste and mix well. Bring to the boil then simmer for 40 minutes (or until the sauce starts to thicken).

4. Stir in five:am Greek Style organic yoghurt and simmer for a further 5-10 minutes.

5. Serve chicken with steamed rice, naan or roti bread for dipping.

If you don’t have time to marinate the chicken, just follow these instructions:

1. Dust chicken with a little flour and cook in butter until browned.

2. Remove chicken from pan and brown spices until fragrant.

3. Stir in remaining ingredients, including chicken and bring to the boil.

4. Cook over a low heat for 1 hour, stirring occasionally.

What’s your favourite Indian recipe?

October 8, 2013

Quick Dinner Ideas: Chicken Curry Recipe

My Kitchen Rules winners Dan and Steph have been trimming down – losing over 20kgs in 7 weeks combined! How did they do it? They’ve been on the Bodytrim system and they’re sharing another of their favourite Bodytrim recipes, a quick dinner idea that’s probably one of your stand-by takeaway meals, but now you can make it in less time – and healthier – than your favourite Indian restaurant.

“We are suckers for a good old curry, they are just so delicious! Ginger, garlic, coconut, coriander…there’s just no better combo! Use salt-reduced stock though so you can control the saltiness. Why not even try making your own red curry paste, it’s so easy and you know what’s gone into it! You can even have a crack at some cauliflower rice or cauliflower purée. Yummy!”

Ingredients

600g chicken breast fillets
2 cloves garlic, finely chopped
1 tsp freshly chopped ginger
1 tbsp tomato puree
100ml vegetable stock (salt-reduced)
500g tomatoes
Juice of half a lemon
2 tbsp sesame oil
100ml coconut milk (unsweetened)
2 tbsp red curry paste
2 stalks Thai basil and coriander

Method

1. Cut chicken breast into small strips. Heat sesame oil in a wok or frying pan, and fry chicken, garlic and ginger for 3-4 minutes.

2. Stir in coconut milk, tomato puree, curry paste and vegetable stock and simmer for a further 4-5 minutes.

3. Drop whole tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, de-seed and cut into wedges.

4. Add tomatoes to the chicken curry a few minutes before serving.

5. Stir Thai basil and coriander into curry and season with lemon juice, salt and pepper.

What’s your favourite curry recipe?

October 3, 2013

Chicken And Feta Filo Parcels

These tasty parcels are filled with a delicious, Middle Eastern-inspired filling of chicken, feta and herbs and topped with a fragrant lemon and herb dukkah. Serve with a salad for a special midweek dinner.

Ingredients – serves 4

2 tbsp olive oil

Olive oil spray

2 free range chicken breast fillets, cubed into 2cm pieces

100g feta, crumbled

20-40g Table of Plenty Lemon & Herb Dukkah

9 sheets filo pastry

1 cup chicken stock (if needed)

½ red onion, chopped

½ red capsicum, chopped

2 garlic cloves, chopped

1 tsp paprika

1 tbsp dried oregano

1 tbsp chopped fresh continental parsley

Salt and pepper

Method

1. In a heated heavy bottomed pan, over a medium-high heat, pour in olive oil, cubed free range chicken breasts, red onion, red capsicum and chopped garlic. Sautee ingredients for several minutes. Add part chicken stock to stop ingredients from sticking to pan.

2. Add dried oregano, paprika and salt and pepper to taste. Pour in remaining chicken stock if needed. Mixture should be moist but not wet. Continue to cook another 10 -12 minutes until chicken is fully cooked. Toss in chopped continental parsley. Allow to cool at least 30 minutes.

3. Preheat oven to 180°C. Line baking tray with greaseproof paper.

4. Place filo pastry sheets on counter. Spray with olive oil in between every layer (9) and then carefully cut into 4 sections with sharp knife (not serrated).

5. Place equal portion of cooled chicken filling on each filo pastry section. Crumble feta on top and loosely bring filo pastry up towards the middle, leaving the middle portion of ingredients exposed. Sprinkle a generous portion of Table of Plenty Lemon & Herb Dukkah on top.

6. Bake for approximately 30 minutes or until golden in colour. Remove from oven.
Serve with a fresh green salad.

What are you having for dinner tonight?

November 14, 2012

Chili Peanut Chicken Skewers

These easy chicken skewers make a delicious dinner accompanied with coconut rice and a crisp salad, or serve them as finger food at your next cocktail party with bowls of mango chutney to dip into.

Preparation time: 15 mins. Cooking time: 10 mins

Serves 4

Ingredients:

1/2 cup salted roasted peanuts

1 bunch fresh coriander

1 teaspoon dried chilli flakes

4 chicken fillets, cut into 2cm wide strips

Moro Extra Light Olive Oil Spray

mango chutney, for serving

Method:

1. Finely chop peanuts and 3/4 of the coriander together and mix in chilli flakes.

2. Thread chicken strips onto wooden skewers. Lightly spray a chargrill pan or BBQ with Moro Extra Light Olive Oil Spray and heat. Spray chicken skewers liberally with Moro Extra Light Olive Oil Spray. Chargrill or BBQ for 2-3 minutes on each side until cooked through.

3. Sprinkle cooked skewers on all sides with chilli peanut mixture. Serve immediately with mango chutney and garnish with remaining coriander.

December 1, 2011

Margaret Fulton’s French Roast Chicken Dinner

French Roast Chicken Dinner

From Margaret Fulton Favourites ($39.95, Hardie Grant)

When I was a girl, a roast chicken dinner was a rare treat, enjoyed by our family only once a month. Now we cook chicken in a variety of ways, several times a week, but sometimes I still want roast chicken the way it was — firm to the bite, and tasting so good on its own — you hardly need to do anything but roast it with a little sea salt, pepper and butter or olive oil. I also prefer to have chicken less often and pay a bit extra for a quality organic bird — one that has scratched around and pecked the ground and had some sort of life.

This kind of chicken dinner is worth travelling miles for, especially on a Sunday. The French roasting method is to add stock to the baking dish and baste the chicken during the cooking. The chicken may appear pale but miraculously the skin turns a lovely golden brown towards the end and the flesh stays beautifully moist. The potatoes taste good, too, having taken in some of the flavour of the chicken.

SERVES 4–6

1 size 15–18 (1.5–1.8 kg) free-range chicken

1 60 g butter or 1/4 cup olive oil

salt and freshly ground black pepper

a few tarragon or flat-leaf parsley stalks

3 strips orange rind

1 1 /2 cups Chicken Stock

500 g baby new potatoes or 4 large desiree potatoes, peeled and quartered

1 /2 cup white wine

Preheat the oven to 200°C (400°F). Wipe the cavity of the chicken with a paper towel. Place a little of the butter or oil, the salt, pepper, tarragon or parsley stalks and orange rind inside the chicken cavity.

Truss the chicken (see page 96) and rub all over with the remaining butter or oil. Place the chicken on its side in a baking tray with the stock, preferably on a roasting rack. Add the potatoes to the tray and roast for 20 minutes. Turn the chicken onto the other side, baste with stock and turn the potatoes.

Reduce the oven to 190°C (375°F) and continue to cook for another 50 minutes, turning and basting every 15 minutes and adding more stock (or a little water) when necessary. There should be just enough stock to keep the juices in the pan from scorching. Towards the end of cooking add the wine and turn the chicken on its back for the last 15 minutes to brown the breast. Turn the potatoes from time to time.

To test if the chicken is cooked, run a fine skewer into the thigh joint. The juice should be clear. Remove the chicken from the dish and discard string. Keep in a warm place.

December 28, 2010

Chicken In Red Wine Vinegar With Rocket Salad

Chicken in Red Wine Vinegar with Rocket Salad

This chicken recipes hits the trifecta: delicious, quick to make and low in fat. Developed by Tony Ferguson for his popular weight loss Program, this also makes an impressive dinner party dish.

Serves 4

Ingredients

1 tbs olive oil

480g chicken thigh fillets, halved

1 cup salt reduced chicken stock

400g can tomatoes

50g black olives, chopped

2 tsp capers, rinsed and drained

1/3 cup chopped flat leaf parsley

Salad

1 orange, skin and pith removed and segmented

1 fennel bulb, halved and thinly sliced

100g rocket leaves

1 tsp olive oil

1 tbs balsamic or sherry vinegar

Method

1. Heat the olive oil in a heavy based saucepan and fry the chicken in batches until well browned.

2. Return all of the chicken to the saucepan with the vinegar and cook over high heat until the vinegar is reduced by half. Add the chicken stock and tomatoes and simmer for 20 minutes or until the chicken is tender.

3. Remove chicken from the pan, stir in the olives, capers and parsley. Bring to the boil.

Serve chicken with sauce spooned over.

4. To prepare salad combine the orange, fennel and rocket in a bowl. Mix together the oil and vinegar and pour over the salad.

About Tony Ferguson

A pharmacist for 35 years, Tony Ferguson (PhC.M.P.S) is the Co-Founder & Governing Director of the Tony Ferguson Weightloss Program™, now one of the most successful weight loss programs in the country. Tony is very passionate about improving Australians’ health. To date, his Program has helped over 700,000 people change their eating habits and work towards a healthier future. For further information, visit: www.tonyferguson.com.au.

August 12, 2010