CHICKEN DISHES

SLOW COOKER
CHICKEN & MUSHROOM ​RISOTTO

INGREDIENTS;

• 1 tbsp olive oil
• 25g butter
• 1 brown onion, finely diced
• 2 cloves garlic, crushed
• 1 cup sliced mushrooms
• 1 1/2 cups arborio rice
• 1/2 cup white wine
• 2 chicken breasts, diced
• 3 cups Chicken or Vegetable liquid stock (or broth)
• 2 sprigs rosemary
• 1/2 cup parmesan, grated

METHOD;

1. In a large fry pan, heat oil and butter. Add onion and garlic and cook for 3 minutes until translucent.
2. Add rice & mushroom and stir to combine. Pour in wine and allow it to bubble up and reduce.
   
3. Transfer contents of fry pan into slow cooker. Top with chicken.
4. Pour chicken stock into fry pan and bring to the boil. Pour over ingredients in slow cooker. Season well with salt and pepper. Pop in the rosemary. Cover with lid and cook on high for 2 hours until liquid has been absorbed and rice is tender. Stir through parmesan and serve.

Notes:

• You may wish to add spinach & or green peas to this recipe. Just add them in near the end of the cooking time & stir through. 

Source:  www.bestrecipes.com.au

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Fragrant Green Chicken Curry

INGREDIENTS;

• 1 cup (200g) white rice
• 1 1/2 cups (375ml) water
• Sea salt flakes
• 1 x quantity Thai green curry paste
• 1 400ml can coconut milk
• 1 cup (250ml) chicken stock
• 8 (125g) chicken thigh fillets, trimmed and quartered
• 2 tablespoons fish sauce
• 4 kaffir lime leaves, stems removed and finely shredded
• 1/2 cup coriander (cilantro) leaves
• 1/2 cup (80g) roasted cashews, roughly chopped
• 1 long green chili, thinly sliced
• Lime wedges, to serve

​METHOD;

1. Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil.
2. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender.
3. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
4. Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant.
5. Add the coconut milk and stock, stir to combine and bring to a simmer.
6. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through.
7. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile.
8. Serve with the rice and lime wedges.

Source: www.epicurious.com

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Mediterranean Chicken with Roast Vegetables

INGREDIENTS;

• 250g baby new potatoes, thinly sliced

• 1 red onion, cut into wedges

• 1 large courgette, diagonally sliced

• 6 firm plum tomatoes, halved

• 1 yellow pepper, seeded and cut into chunks

• 2 skinless boneless chicken breast fillets, about 150g/5oz each

• 12 black olives, pitted

• 1 rounded tbsp green pesto

• 3 tbsp olive oil

​METHOD;
1.  Preheat the oven to 200C/ Gas 6/fan oven 180C.
2. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
3.  Slash each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
4. Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
5. Cover the tin with foil and cook for 30 minutes.
6. Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Source: www.bbcgoodfoodme.com

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Chicken & Broccoli Stir Fry

INGREDIENTS;

• 500gs  boneless skinless chicken breast cut into 1 inch pieces
• 1 tablespoon + 1 teaspoon coconut oil or ghee
• 2 cups small broccoli florets
• 1 cup sliced mushrooms 
• 2 teaspoons minced fresh ginger
• 1 teaspoon minced garlic
• 1/4 cup oyster sauce
• 1/4 cup low sodium chicken broth or water
• 1 teaspoon coconut sugar
• 2 teaspoons toasted sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• salt and pepper to taste

METHOD;

1. Heat 1 teaspoon of oil/ghee in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
2. Add the ginger and garlic to the pan and cook for 30 seconds more.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil/ghee.
5. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
6. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
7. In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
8. Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
9. Serve immediately, with rice if desired.

Source: ​www.dinneratthezoo.com