Chicken-recipes

Chicken Quesadilla With Charred Lime And Mango Salsa

Get festive with this homemade Mexican chicken quesadilla recipe! Made from the freshest of ingredients and brought together with the flavours and subtle heat of the Cholula hot sauce, this dish is a tasty addition to any dinner party.

RELATED: Warming Chipolte Chicken Tortilla Soup Recipe

Ingredients

2 x chicken breasts (approx. 700g)

1 tbsp Cholula Original Hot Sauce

2 tbsp tomato paste

Juice of ½ a lime

2 cloves garlic, minced

1 tbsp roughly chopped, fresh coriander

¼ tsp salt and pepper

½ tsp ground cumin

8 medium tortillas

1 avocado, roughly mashed

2 tomatoes finely sliced

½ cup sour cream

2 cups grated cheese

Charred Lime and Mango Salsa

2 ripe mangoes, skin removed and flesh cut into 1cm cube

¼ red onion, finely diced

1 medium red capsicum, finely diced

¼ cup fresh mint, finely chopped

2 tbsp olive oil

2 limes, halved

Method

  1. Finely slice the chicken breasts into ½ cm thick slices.
  2. Into a bowl add the Cholula Original Hot Sauce, tomato paste, lime juice, garlic, fresh coriander, salt and pepper and cumin. Gently mix the marinade together to combine and then add the sliced chicken. Coat the chicken completely in the marinade. Place the bowl into the fridge to marinate for about an hour.
  3. Meanwhile in a small salad bowl add the cubed mango flesh, red onion, capsicum, mint and olive oil. Gently mix together to combine. Place into the fridge until ready to serve.
  4. Place a fry pan over a medium heat and add a tablespoon of olive oil to heat in the pan. Place the lime halves into the pan and cook until charred and caramelised. Remove and set aside to cool.
  5. Add another tablespoon of olive oil to the pan and add half of the marinated chicken pieces. Cook for 3-4 minutes until brown and slightly crispy and turn to cook the other side for a further 2-3 minutes. Transfer the cooked chicken to a bowl and cook the remaining chicken pieces.
  6. Heat a toasted sandwich maker or press. On one of the tortillas spread a tablespoon of avocado and sour cream, a few pieces of tomato, chicken slices, and a sprinkle of grated cheese. Place another tortilla on top and carefully transfer to the sandwich maker and press the lid down. Cook for 2-3 minutes until the tortilla is golden brown and the cheese is starting to melt out from the sides.
  7. Alternatively you can cook the quesadillas in a non-stick fry pan, flipping the tortilla to brown each side.
  8. Remove the quesadillas and place onto a cutting board. Cut into in half and then in quarters. Serve immediately with the Charred Lime halves and Mango Salsa.
August 6, 2015

Chicken, Lettuce Delight With Lup Cheong Recipe

If you’re looking for a meal that’s not too heavy but still tastes delicious, this chicken, lettuce delight by Adam D’Sylva will certainly do the trick. “Don’t let the exotic ingredients throw you off recreating this at home,” he says. And in case you’re wondering what lup cheong is, it’s a “delicious dried Chinese sausage” that works wonders in this dish.

RELATED: Mother’s Day Eats: Asado Style Beef Ribs Recipe

Serves 4

Ingredients 

4 iceberg lettuce leaves, trimmed to form cups

1 lup cheong sausage, diced

4 spring onions, sliced into rounds

2 shallots, diced

4 shitake mushrooms, diced

6 water chestnuts, diced

10 sprigs coriander, picked and washed

200g chicken meat, minced

15g corn flour

50ml water

Pinch of sea salt

1 organic egg

Cashew nuts fried crushed

Dressing

100ml light soy sauce

40ml shao sing cooking wine

25ml oyster sauce

5ml sesame oil

Method

  1. In a bowl, mix water, corn flour, salt and egg together then add quail mince and mix well.
  2. In a separate bowl, combine ingredients for dressing together and set aside.
  3. In a hot wok fry quail mixture until caramelised and fluffy.
  4. Add vegetables and continue cooking until onions are cooked through and aromatic. Remove from heat and season with dressing and coriander leaves.
  5. Divide evenly into lettuce cups, serve immediately.

Recipe Courtesy of Footscray Fresh Food Markets, Melbourne

May 26, 2015

Quick and Easy Green Curry Recipe

If you’re looking for a warm and filling dinner recipe, look no further than a classic green curry.

It is so quick and easy to prepare (even for beginners) and tastes amazing with beef, tofu or even a basic vegetable option.

RELATED: Easy Coconut Beef Curry Recipe

Serves 4

Ingredients

2 tbsp green curry paste

2 tbsp olive oil

2 skinless chicken breasts (sliced)

400ml coconut milk

2 shallots

300g frozen peas

1 tbsp soy sauce

1/2 cup broccoli

Method

  1. Heat the oil for a few minutes, then combined the shallots and curry paste.
  2. Chop up (or slice) the chicken into smaller, bite-sized pieces, then slowly stir it through the mixture. Cook for 5 minutes, then add the coconut milk, broccoli and defrosted peas. Bring the mixture to a slow simmer.
  3. Season with soy sauce, and serve with boiled jasmine rice.

Image via Make My Trip

May 14, 2015

Irish Chicken, Sweet Potato and Cherry Tomato Hot Pot Recipe

With the cold weather well and truly setting in as winter approaches, keep warm with Zoey Bingley-Pullin’s hearty Irish hot pot recipe. It’s great for anyone who’s pressed for time as it’s relatively simple to make, and containing only fresh and whole ingredients, it’s also perfect for those that are health conscious. Really, what more could you want?

RELATED: Quick And Easy Winter Vegetable Soup

Serves 2

Ingredients

Hot Pot

300g chicken breasts

1 tbsp olive oil C

1 brown onion, finely sliced

2 cloves garlic, minced

1/2 red chilli, seeds removed, finely diced

2-3 tsp smoked paprika

1 cups chicken stock

1/4 cup water

1 sweet potato, peeled and cut into 1.5cm cubes

200g cherry tomatoes, halved

1/4 cup continental parsley, roughly chopped

To serve

1/4 cup continental parsley, roughly chopped

Method

  1. Pat chicken dry with paper towels, cut into 3cm pieces and season with salt.
  2. Heat olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Brown chicken for 1-2 minutes each side (chicken doesn’t have to be cooked through), remove from pan and set aside.
  3. Add a drizzle of oil to the pan and cook onion for 2-3 minutes until softened. Add garlic, chilli and paprika and cook for a further minute until fragrant.
  4. Add the chicken stock and water and bring to the boil. Add chicken and sweet potato and cook, covered, for 10-12 minutes or until tender.
  5. Add the tomatoes and half the parsley and cook for a further 3 minutes.
  6. To serve, divide hot pot between plates and garnish with parsley.
May 14, 2015

Chicken, Quinoa Salad With Orange Vinaigerette Recipe

Just because the salad season has nearly passed, doesn’t mean you can’t enjoy an Autumn variation! Zoe Bingley-Pullin’s chicken quinoa salad recipe is the perfect solution to those post-summer blues, and is packed full of vegetables to ensure you meet those daily nutritional requirements.

RELATED: Pineapple, Chilli And Sweet Chicken Curry

Serves 4

Ingredients

Quinoa Salad

1 cup tri-colour quinoa

2 cups water

1/4 tsp salt

175g green beans

1 bunch asparagus

Red capsicum

Orange Vinaigrette 

1 tablespoon finely chopped parsley leaves

Zest and juice of orange

1 tsp runny honey

1/4 cup extra virgin olive oil

1 tbsp balsamic vinegar

Chicken

1 x 3 pack chicken breasts

1 tbsp olive oil

Method

  1. Bring a full kettle to the boil.
  2. Combine quinoa, water and salt in a small pot. Bring to the boil, cover with a lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let steam, still covered, for a further 5 minutes. Drain any remaining liquid and set aside to cool slightly.
  3. While the quinoa is cooking, prepare the vinaigrette. Combine parsley, orange zest and juice, honey, olive oil and balsamic vinegar in a small bowl. Mix well, season to taste with salt and pepper and set aside.
  4. Pat chicken dry with paper towels and slice into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through the middle horizontally to make 2 thin steaks. Heat oil in a large fry-pan on medium heat. Season chicken with salt and pepper and fry in batches until cooked through, 2-3 minutes each side. Set aside to rest for a few minutes, then slice.
  5. While the chicken is cooking, prepare the remaining salad ingredients. Trim green beans and halve lengthways; trim asparagus ends and cut into 4cm pieces; cut capsicum into thin strips. Set capsicum aside. Place beans and asparagus into a small bowl, cover with boiling water, leave for 1-2 minutes, drain and refresh in cold water.
  6. Toss all quinoa salad ingredients with chicken and vinaigrette in a large bowl.
  7. Divide salad between plates and serve.

Recipe courtesy of My Food Bag

April 15, 2015

The Ultimate Chicken Soup Recipe

If you are feeling under the weather, or simply just want a pick-me-up from the cold weather, then chicken soup is the best meal.

Our recipe taste just 15 minutes to prepare, and will become your go-to for the cold and flu season. Add a few of your favourite vegetables and soft noodles for some extra body if you’re feeling hungry.

RELATED: Creamy Mushroom Soup with Poached Egg

Ingredients

6 chicken thighs

2 carrots (peeled and chopped)

1 onion (peeled)

1 stick of celery

1 parsnip

1 small turnip

Half a small Swede

1 chicken stock cube

Salt and pepper

Small tomato

Stellette pasta

Method

  1. Fill a large pot with cold water then cook the chicken thighs over medium heat.
  2. Bring the water to a boil, making sure to skim all the excess at the top with a small spoon.
  3. Add all the vegetables, chicken stock cube, tomato, salt and pepper, and cover with the lid until it begins to boil again.
  4. Slightly turn down the heat then let it simmer for about an hour.
  5. Boil the pasta in a different pot, then add it into the chicken soup. Season again with salt and pepper.

Image and Recipe via Lily Pebbles, Modern Magazine

January 14, 2015

Chicken Cashew Stirfry Recipe

Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.

The entire meal takes approximately 30-40 minutes to prepare, and serves 2.

RELATED: Almond Chicken and Vegetable Stir Fry

Ingredients

2 cups broccoli

1/2 cup baby corn

2 carrots (sliced)

100g wholewheat noodles

1 chicken breast (boneless)

1 tbsp olive oil

1 tsp sesame oil

1 tsp minced ginger

2 cloves minced garlic

1/4 cup unsalted cashews

Splash of soy sauce

Method

  1. Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
  2. Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
  3. Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
  4. Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.

Image via Taste

January 9, 2015

Chipotle Burrito Recipe

For a yummy dinner recipe, you seriously can’t beat the flavoursome taste of chipotle. This classic dish is made with chicken, but you can also make a vegetarian, vegan and red meat alternative if your dietary requirements allow for it. Finish with a delicious side-salad to get your daily dose of greens.

Ingredients

1 tbsp vegetable oil

3/4 cup fresh salsa

1 chipotle chile

1 can beans (drained and rinsed)

1.5 cups shredded chicken

1/4 cup chopped cilantro

Salt

4 tortillas

1/3 cup cooked white rice

1/3 cup shredded cheese

1/3 cup shredded romaine lettuce

Guacamole (for serving)

Method

  1. Heat the vegetable oil in a pot over medium heat, then slowly add the fresh salsa, chopped chipotle and sauce to taste.
  2. Cook until the mixture starts to sizzle, which should take about 2 minutes. Then add the beans and 3/4 cup of water and bring to a slow boil.
  3. Stir in the chicken strips, and cook until the mixture is slightly thickened before adding the cilantro. Now is also a great time to season with salt.
  4. Heat the tortillas, then pop the rice into the lower half leaving a small border on all sides. Top off with cheese, chicken, lettuce and fresh salsa. Then fold the tortilla and serve! You can also serve this dish in a bowl, which is also tasty and very presentable.

Images and Recipe via Food Network, Brunch Time Baker

September 3, 2014

Chicken And Quinoa Salad Recipe

Quinoa is gluten-free, rich in protein and has a low GI. It also provides notable quantities of magnesium and potassium.

Serves 4

Ingredients

1 cup cooked quinoa

1 cup frozen (thawed) or fresh corn

4 cups skinless cooked chicken, shredded

1/2 avocado, chopped

100g baby spinach leaves

1 tbsp fresh mint, finely chopped

Salt and pepper

1 tbsp olive oil

1/2 lemon, juiced

Method

  1. In a large bowl, combine quinoa, corn, chicken, avocado, spinach and mint. Season with salt and pepper.
  2. Drizzle with olive oil and lemon juice. Mix well.

Recipe via The Healthy Mummy

August 28, 2014

Chicken and Pumpkin Tagine Recipe

This Moroccan-flavoured chicken and pumpkin tagine is really easy and it tastes fantastic.  If you have visitors coming for dinner it’s a great dish to use because it makes plenty and it won’t leave anyone feeling hungry afterwards.  If you’re worried about the nutritional value of the couscous then consider swapping it for brown rice for a much healthier alternative.

Ingredients

3 tbsp olive oil

4 chicken breast fillets, diced

40g butter

1 brown onion, diced

2 tsp ground cinnamon

2 tsp ground coriander

2 tsp ground cumin

1 tsp ground ginger

2 cups chicken stock

800g butternut pumpkin, peeled and cut into 3cm pieces

300g green beans, trimmed then halved

2 tbsp currants

¼ cup pitted dates, chopped

2 cups couscous

¼ cup lightly toasted slivered almonds

Method

  1. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Cook chicken for 5-6 minutes until browned. Transfer to a plate.
  2. Add 1 tablespoon of olive oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens.
  3. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil.
  4. Reduce heat to low then cover and simmer for 30 minutes or until chicken and pumpkin are tender.
  5. Add beans in the last 5 minutes of cooking and stir in currants and dates.
  6. Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat.
  7. Remove from heat then add the couscous, stirring continuously.
  8. Cover and stand for 2-3 minutes.
  9. Add remaining butter then heat over low heat for 3 minutes, stirring gently.
  10. Top the tagine with almonds then serve over couscous.
August 25, 2014

Bahian Spiced Chicken & Beans with Yucca Mash Recipe

This rustic Brazilian chicken and bean casserole features a fragrant seasoning and is topped with your new favourite twist on mash – yucca, also known as cassava.

Serves 10

Ingredients:

Yuca Mash:

900g mashed yuca or cassava*

75g butter, softened

75ml whole milk, warmed

½ tsp McCormick Sea Salt

¼ tsp McCormick White Pepper Ground

Bahian Seasoning (Tempero Baiano):

1 tsp McCormick Cumin Ground

1 tsp McCormick Oregano

½ tsp McCormick White Pepper Ground

¼ tsp McCormick Chilli Flakes  Crushed

Chicken & Beans:

75g butter

675g boneless, skinless chicken thighs, cut into 2.5 cm cubes

1 onion, chopped

1 red pepper, chopped

2 tsp garlicpaste

1 Tbsp  tomato purée

1 Tbsp Bahian Seasoning (Tempero Baiano)

75g  flour

1 litre (1000ml) chicken stock

400g tin black eyed peas, drained and rinsed

225g pitted black olives, chopped

4 tsp McCormick Coriander Leaf

1 tsp McCormick Sea Salt

2 Tbsp  Romano cheese, grated*

Method:

  1. For the yucca mash, bring a large pot of salted water to boil on high heat.  Add yuca, return to boil. (Adding more boiling water if needed to cover the yuca completely).  Reduce heat to medium, boil 30 minutes or until yuca is very tender.
  2. To make the Bahian seasoning, combine all ingredients together in a bowl, then set aside.
  3. For the Chicken & Beans, melt butter in large saucepan on medium-high heat.  Add chicken, cook and stir for 5 – 7 minutes, or until browned.  Add onion, pepper and Garlic.  Cook and stir for 5 minutes, or until vegetables soften.  Stir in tomato purée and Bahian Seasoning, sprinkle with flour and mix well.  Add stock, black-eyed peas, olives, 3 tsp of the Coriander and the Salt. Bring to the boil, reduce heat to low and simmer for 5 minutes, or until thickened, stirring frequently. Spoon into a baking dish. Place baking dish on baking sheet and set aside.
  4. Drain yucca, remove and discard fibrous core from center of each yuca piece using 2 forks.  Gently peel off any other fibrous layers that may cling to yucca, then return yuca to large saucepan.  Add butter and milk and mash with potato masher to form a sticky and chunky purée. Season with Sea Salt and White Pepper, then spoon yuca mash around edge of the Chicken & Beans, leaving the center visible. Sprinkle Romano cheese over the mash.
  5. Bake in the oven for 40 minutes, or until filling is bubbling and cheese is golden brown.  Let stand for 5 minutes before serving.  Sprinkle with the remaining Coriander Leaf.

*Cooks tip: As an alternative to Romano cheese try using Parmesan cheese. If yucca / cassava is unavailable try using a mixture of half regular and half sweet potato mash.

What’s your favorite South American recipe?

March 14, 2014

“Street Truck Style” Chicken Jalfrezi Recipe

A classic Indian chicken dish gets a modern food truck makeover.  Serve as a handheld sandwich wrapped in naan topped with a minty yoghurt raita sauce to ignite all of the senses.

Serves 8

Ingredients

1 Tbsp  flour

2 tsp McCormick Garam Masala

2 tsp McCormick Cumin Ground

1 tsp McCormick Chilli Flakes Crushed

450g boneless, skinless chicken breasts, sliced

2 Tbsp  ghee (clarified butter)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 medium tomatoes, chopped

1 tsp sugar

75ml plain yoghurt

1 tsp McCormick Mint

8 tsp lime pickle, divided

4 naan breads, warmed through and halved

McCormick Sea Salt to season

 

Method

1. Combine flour, Garam Masala, Cumin and Chillies in a bowl.  Season with a little Salt then add chicken and toss to coat.

2. Heat the ghee in a large non-stick pan over a medium heat.  Add chicken and any remaining flour mixture, cook and stir for 6-7 minutes, or until chicken is cooked through.  Add peppers, cook and stir for 2 minutes then add the tomatoes and sugar.  Cook for a further 2-3 minutes, until tomatoes are softened and form a thick sauce.

3. Combine the yoghurt and mint in a small bowl.  For each wrap place 1 tsp of the lime pickle in the centre of each naan, then divide the chicken and pepper mixture equally between them.  Drizzle with the mint and yoghurt raita, then serve.

Cooks Tip: Ghee is an Indian style clarified butter, if this is unavailable you can use butter.

What is your favourite Indian dish?

March 13, 2014

Turkish Chicken With Apricots and Pistachio Recipe

Karen Martini’s Turkish-inspired chicken with apricots, ginger, saffron and pistachio nuts is one of our favourite easy dinner ideas that’s packed with incredible flavour.

Serves 6 – 8

Ingredients 
1.4-1.6kg free-range chicken, cut into 8 pieces
Salt flakes
100ml extra virgin olive oil
1 brown onion, finely diced
100g fresh ginger, cut into matchsticks
5 cloves garlic, bruised with the back of a knife
2 green chillies, split
2tsp ground cumin
1tsp chilli flakes
2tsp ground cinnamon
2tsp ground coriander seeds
1tsp freshly ground black pepper
1tsp ground turmeric
2 pinches of saffron threads
5 sprigs of thyme
200mls white wine
400g Goulburn Valley Apricot Halves, drained
50g dried apricots
1 lemon, juiced and zest finely grated
2tbsp honey
2 chicken stock cubes
400g Ardmona Rich & Thick Classic
2 handfuls of shelled pistachio nuts, plus extra to serve
Couscous to serve
Handful of mint leaves to serve
Plain yoghurt to serve

Method
1. Heat the olive oil in a large heavy-based saucepan over medium heat. Add the chicken pieces, season and brown on all sides. Remove from the pan and set aside.

2. Add the onions, ginger, garlic and chilli and all the spices to the pan and cook for 3 minutes, adding a little more oil, if necessary. Add the tomato paste, saffron threads, and thyme and cook for another minute. Add the wine and the drained and dried apricots and bring up to a simmer. Add the lemon juice and zest, honey, and stock cubes, stir and add back the browned chicken pieces. Tip the tomatoes over the chicken and add enough water to just cover.

3. Cover with a lid and simmer over a medium heat for 10 minutes. Uncover and simmer for 10–15 minutes or until the chicken is tender and cooked through, and the sauce is slightly reduced, check the seasoning and then stir through the pistachio nuts. Garnish liberally with mint and pistachio nuts and serve with cous cous and plain yoghurt.

What’s your favourite easy chicken dinner recipe?

February 20, 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

Baked Pineapple Chicken Rice Recipe

We’re always looking for new chicken breast recipes, so when we tried this dish it quickly became one of our favourite easy dinners ideas. It makes great leftovers served hot or cold, too.

Ingredients

4 chicken breasts
½ pineapple, cut into bite sized pieces
1 red onion, peeled and sliced into wedges
2 tbsp extra virgin olive oil
Juice of a lime and another 1 lime cut into wedges
Salt and fresh black pepper
1 cup brown rice
3 cups chicken stock
Handful mint leaves, roughly chopped
Handful coriander, roughly chopped

Method

1. Combine the brown rice and stock in a saucepan. Bring to the boil, reduce the heat and simmer for about 40 minutes or until cooked. Preheat the oven to 180 degrees Celsius.

2. In a jar, combine the olive oil, lime juice, salt and pepper. Shake to combine.

3. Place the chicken breasts in a baking dish and scatter over the red onion wedges and pineapple. Add olive oil and lime dressing. Cover with foil and bake for 30 minutes.
4. Pile the cooked brown rice onto a serving platter, thickly slice the chicken and place on top of the rice along with the pineapple and red onion mixture. Drizzle over the cooking juices and scatter with fresh mint and coriander.
5. Serve in the middle of the table alongside a salad of mixed greens and cucumber, dressed with extra virgin olive oil and lime juice.
Recipe by Dr Joanna McMillan for Australian Pineapples.
December 15, 2013

Quick Dinner Ideas: Apricot, Kaffir Lime and Chicken Skewers

We’re always looking for quick dinner ideas, and these tasty chicken skewers are a real 30-minute recipe. The apricots and kaffir lime leaves give these skewers the real taste of summer, while keeping the chicken moist and aromatic. They’re also perfect for summer entertaining and make great BBQ and picnic food.

Serves: 8

Ingredients

16 kaffir lime leaves
750g chicken thigh fillets, cut into 3cm cubes
8 apricots, halved with stones removed
3 spring onions
2 limes, cut into quarters
2 tablespoons sweet chilli sauce

Method

1. Soak 8 bamboo skewers in cold water for 15 minutes.

2. Thread kaffir lime leaves, chicken, spring onions, apricots and lime wedges onto skewers.

3. Cook skewers on a lightly oiled barbecue grill until tender, brush  with sweet chilli sauce in the last 5 minutes of cooking.

November 1, 2013

Chicken Breast Recipes: Chicken, Chive and Corn Fritters

We’re always looking for delicious chicken breast recipes so couldn’t wait to share this tasty chicken, chive and corn fritters recipe from ex-Olympic swimmer and mother-of-two Susie O’Neill. The sweetness of the corn pairs well with another colourful vegetable, avocado, and is guaranteed to satisfy a hungry family!

Preparation time: 15mins
Cooking time: 15mins

Serves 4

Ingredients

300g chicken breast fillets, trimmed
2 eggs
1/4 cup chopped chives
1 cup no added salt corn kernels
1/4 cup self-raising flour
20g (1 tablespoon) polyunsaturated margarine, melted
2 tablespoons reduced fat milk
½ cup no added salt corn kernels
1 cup halved grape tomatoes
1 small avocado, sliced
1 tablespoon chopped chives, extra
1 cup baby rocket leaves

Dipping sauce
1/4 cup no-fat plain yoghurt
1 tablespoon chopped chives

Method

1. Slice the chicken breast in half through the centre horizontally. Cook the chicken in a large non-stick frying pan over a medium heat until golden and cooked, 2-3 minutes on each side. Remove pan from the heat and cover to rest.

2. Whisk eggs in a mixing bowl and mix in chives, corn, flour, melted polyunsaturated margarine and milk. Shred the chicken and add to the mixture. Using half the fritter mixture, spoon four even fritters into the pan and cook over a medium heat for 3-4 minutes on each side until golden and cooked. Keep warm. Cook the remaining fritters as with the first four.
3. Create a side salad by combining corn kernels, tomatoes, avocado, extra chives and rocket.

4. Mix yoghurt and chives to create a delicious dipping sauce.

5. Serve fritters hot with the side salad and yoghurt and chive sauce.

Tip: Add a fresh lime wedge for some zing.

Visit Together Counts where Susie speaks about how to balance meals during the week, maintaining active lifestyles and her favourite recipes to achieve this.

Inspire us – what’s your favourite way of using chicken breasts?

September 8, 2013

Mediterranean Chicken Pizza Recipe

We love homemade pizza, especially on a Friday night or weekend when you can have some fun experimenting with different toppings. This is one of our favourite pizza recipes and a great way to use chicken breasts. Make your own pizza dough or buy a ready-made pizza base (ask at your local pizzeria). We like to cook it on the BBQ but it works just as well in a hot oven.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients
1 Tbsp olive oil
2 Tbsps McCormick Mediterranean Chicken Grill Mates seasoning
2 x 250g skinless chicken breast fillets, trimmed and sliced
2 x 30cm gourmet thin ready-made pizza bases
250g (1 cup) tomato pizza sauce
250g (2 cups) grated mozzarella cheese
1 red capsicum, deseeded and sliced
1 red onion, peeled, halved and sliced
½ cup fresh basil leaves

Method

1. Preheat oven or BBQ with a hood to 200ºC (180ºC fan –forced).

2. Combine oil, McCormick Mediterranean Chicken Grill Mates seasoning and chicken fillets in a bowl and coat well.

3. Place pizza bases onto two greased pizza trays. Spread tomato sauce over the pizza bases then top with the mozzarella, chicken, capsicum, red onion.

4. Cook for 20 minutes, until cheese is melted and base is golden and crispy.

5. Remove from oven and sprinkle with basil leaves. Serve warm, cut into wedges.

Thin and crispy or deep dish? Anchovies or pineapple? We want to know – what’s your all-time favourite pizza?

August 22, 2013

Best-Ever Chicken Casserole

TV chef Dominique Rizzo shares her classic chicken casserole recipe, one of our favourite easy dinner recipes that the whole family will love. Serve with mashed potatoes or rice.

Serves 4

Ingredients 

8 chicken pieces, either legs and or thigh
2 tbsp flour
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp butter
200g bacon, diced
10 pickling onions
3 tsp Gourmet Garden Garlic
500g button mushrooms, sliced
1 cup white wine
3 cups chicken stock
1 tbsp Gourmet Garden Thyme

Method

1. Clean, wash, and dry the chicken pieces.

2. Mix the flour, salt and pepper and cover the chicken with the flour.

3.  Melt the butter in a large pot and brown the chicken for 2 minutes on all sides.

4. Remove the chicken and add in the bacon, brown slightly and add in the onions, garlic, mushrooms and cook until slightly golden.

5. Place the chicken back into the pot and add in the rest of the flour and salt and pepper mixture.

6. Add the wine and deglaze the pan by scraping the bottom of the pan.

7. Add in the stock and Gourmet Garden Thyme and bring the liquid to a boil.

7. Reduce the heat to a simmer and cover, cook for 25 minutes or the chicken becomes tender and falling off the bone. Serve hot with mashed potatoes or steamed rice, and a crisp salad on the side.

What’s your favourite midweek chicken recipe?

August 20, 2013

The Best Chicken Soup Recipe You’ll Ever Make

There’s nothing more comforting than a bowl of homemade chicken soup – it truly is soulfood. We love to use a leftover roast chicken to make chicken soup, but uncooked chicken breasts work well here too. Here is the best chicken soup recipe we’ve ever made, plus 5 variations including Thai, Chinese and Italian.

Ingredients

1 small onion, finely chopped

2 carrots, cut into 1cm slices

2 celery ribs, cut into 1cm slices

2 cloves garlic

6 sprigs thyme

1 bay leaf

6 peppercorns

Leftover roast chicken or 2 uncooked, skinless chicken breasts

250g pasta like vermicelli, orzo or egg noodles

Method

1. Heat a large stock pan over low-medium heat. Saute the onion in a little olive oil until starting to soften. Add the carrots, celery and garlic and continue to saute for 5 minutes.

2. Add the thyme, bay leaf, peppercorns and chicken, and enough water to just cover, and bring to a boil. When the soup comes to a boil, reduce to a simmer and cover. Cook for about 15 minutes (if using uncooked chicken, check that the chicken breasts are cooked by taking one out and cutting it in the middle). Season to taste with salt and pepper.

3. Remove the thyme, bayleaf and peppercorns. Shred the chicken using 2 forks, return to the stock and add the pasta. Simmer for another 5 minutes and serve.

Variations

Thai
Add julienned slices of ginger and 1/2 cup of coconut milk 5 minutes before serving. You can also add a few drops of fish sauce and sesame oil. Replace the pasta with rice noodles. Finish with a handful of coriander leaves and thin slices of red chili.

Chinese
Instead of seasoning with salt, season to taste of low-sodium soy sauce. Instead of pasta, add frozen dumplings to the soup and cook for 5 minutes before serving with thinly sliced spring onions.

Italian
Along with celery and carrots, saute diced zucchini and florets of cauliflower. Add a can of tomatoes to the pot after sauteeing the vegetables. Before serving, add a handful of chopped parsley.

Mexican
Simmer the soup with a smokey chili pepper like chipotle or poblano. When ready to serve, replace the pasta with crunchy corn tortilla strips (or broken tortilla chips) and diced avocado. Serve with coriander.

Indian
After sauteeing the onion, add 1-2 tablespoons of Indian curry paste and cook for 2 minutes before adding the vegetables. Add small cubes of potato to the carrot and celery.

August 12, 2013

Chicken Breast Recipes: Italian Crumbed Chicken

Looking for an easy chicken recipe for dinner? Whether you call it crumbed chicken or chicken schnitzel, this Italian chicken recipe is a family favourite. It has a secret ingredient that elevates the humble chicken breast from ordinary to extraordinary.

The recipe comes from Tanya Bartolini’s new cookbook Blending the Cultures.

Nonna Ida makes the best crumbed chicken and it wasn’t until recently that I discovered the exact reason why. My son absolutely loves this dish.

Serves 4 

Ingredients

2 large chicken breasts (free range)

3 eggs

¼ cup Scotch whisky

1 garlic clove, crushed

2 cups dried breadcrumbs

½ cup parmesan cheese

1 tablespoon powdered chicken stock

extra virgin olive oil

Method

1. Thinly slice the chicken breasts (about 3-4 pieces per breast). Use a meat tenderiser to lightly hammer each piece thin.

2. Marinate the chicken: place in a bowl with eggs, scotch and garlic whisked together. Place the marinating chicken in the refrigerator for 1 hour.

3. Place breadcrumbs, parmesan cheese and chicken stock in a bowl and combine. Remove a piece of chicken from the egg mixture and place in the breadcrumbs, thoroughly coating the chicken. Transfer to a plate and continue until all pieces of chicken are crumbed.

4. Heat olive oil in a large frying pan over medium heat. Once the pan comes to temperature (breadcrumbs will bubble when dropped in), place chicken pieces in the pan. Cook on one side until golden brown, then turn and repeat. Once cooked, transfer chicken to a plate covered in paper towel. Repeat until all pieces of chicken are cooked.

5. This dish is best served warm and golden and crunchy.

What’s your favourite chicken breast recipe?

August 8, 2013

Pineapple, Chili And Sweet Chicken Curry

Ditch the greasy takeaway and make this delicious Thai chicken curry recipe at home, ready in only 30 minutes!

Serves 4-6

Ingredients
750g chicken breast or thigh, chopped
500ml coconut milk
1tbsp red curry paste
½ tsp fish sauce
3 kaffir lime leaves
½ fresh pineapple, diced
2 red chilies, sliced (seeds removed if required)
2 chicken stock cubes

Method
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4. Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

July 15, 2013

Easy Chicken Casserole

This quick and easy chicken casserole recipe makes the perfect midweek dinner for these chilly nights. Serve with crusty bread to mop up the tasty sauce.

Serves 4

Ingredients

8 skinless bone-in chicken thighs

1 medium onion, diced

2 stalks celery, diced

1 carrot, diced

2 rashers middle bacon, chopped

1 Tablespoon tomato paste

1/2 cup red or white wine

1 cup chicken stock

1 tin whole tomatoes

Small handful chopped parsley

Method

1. Heat a little olive oil in a large frying pan or Dutch oven over medium heat. Season the chicken with salt and pepper. Add the chicken to the pan. Brown on both sides, about 5 minutes, then transfer to a plate. Don’t overcrowd the pan as the chicken will steam, so brown the chicken in batches.

2. Add onion, celery, carrot and bacon to pan. Cook, stirring, for 3-4 minutes or until the onion has softened.

3. Add the tomato paste and continue to cook for 1 minute. Add the wine and cook for another minute.

4. Add the chicken stock and tin of tomatoes and return the chicken to the pan. Bring to a simmer, then cover and turn the heat to low. Simmer for 20-30 minutes or until the chicken is cooked through. Check the seasoning. Stir in parsley and serve with crusty bread to mop up the sauce and a crisp salad.

What’s your favourite chicken casserole recipe?

June 6, 2013

Poh Ling Yeow’s Nyonya Chicken Curry

It’s curry week on SheSaid and celebrity chef Poh Ling Yeow shares her favourite recipe for authentic Nyonya chicken curry – a mainstay of every Malaysian potluck dinner.

You don’t get more definitively Malaysian than this classic Nyonya dish. It is the mainstay of every Malaysian pot luck dinner and the most outrageously out of place character at our Christmas buffet table, but there it always is right next to the ham. Hilarious! The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home – Poh Ling Yeow.

Serves 4-5

Ingredients

3 Tbs coconut cream

10 sprigs of curry leaves

1 star anise

2 whole cloves

1 cinnamon stick

1 1/2 kg chicken thigh fillets

500g baby chat potatoes, peeled, halved and parboiled

2 bird’s eye chillies deseeded and halved lengthways

500ml coconut milk

1 Tbs salt

1 tsp sugar

Rempah (wet spice paste)

3 Tbs ground coriander

1 tsp ground cumin

1 tsp ground fennel

15 dried long red chillies*, deseeded, soaked in boiling water until soft, drained and chopped

20g belacan

25g fresh turmeric root, peeled and sliced

3 cloves garlic, peeled, sliced

270g red eschallots OR Spanish onion, peeled, sliced

1/3 cup vegetable oil

Method

1. To make the rempah, blend the rempah ingredients until you achieve a fine paste.

2. Heat heavy based saucepan or wok, to a medium heat. Add rempah, coconut cream, curry leaves, star anise, cloves and cinnamon stick and saute for about 10 minutes. You will know the paste is ready when it thickens, darkens in colour and the oil begins to separate from the mixture. Add chicken pieces and stir-fry for 1 minute. Add potatoes, chillies, coconut milk, salt and sugar. Cover and simmer until chicken and potatoes are cooked through.

2. Serve with steamed jasmine rice or roti canai.

Notes: There are several types of dried chillies. For this recipe please choose the type that are about finger sized. The smaller ones are very hot and the broader, larger ones mild. Also please never replace dried chillies with fresh ones as they don’t impart the smokiness of flavour and depth of colour required for this dish.

What’s your favourite curry recipe?

April 17, 2013
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