The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian spiced chicken & roast squash Recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian spiced chicken & roast squash. 
 Costs: £1.84
Takes: 1hr 30mins
Serves: 4

Ingredients

For the chicken
1.5kg whole organic free-range chicken
2 tbsp olive oil
1 large orange, cut in half
1 small onion, chopped
small handful fresh bay leaves
1 tsp garam masala

For the ginger and cumin roast squash
2-3 tbsp sunflower oil
1 red onion, cut into wedges
1 kg butternut squash, peeled, deseeded, cut into wedges
2.5cm fresh ginger
½ tsp dried chilli flakes
2 tsp ground coriander
2 tsp cumin seeds
4 garlic cloves, unpeeled

Mint and lime raita
150ml natural yoghurt
small handful fresh mint leaves, chopped
zest of ½ a lime

Preparation

Preheat the oven to 200°C/fan180°C/gas 6. Season the chicken’s cavity with salt and pepper and place in a large roasting tin. Cut one orange half into wedges and place some inside the cavity and some around the chicken. Place the onion wedges and the bay leaves in the chicken cavity. Tie the legs together with string. Rub all over with the olive oil, season and scatter with garam masala. Squeeze the other orange half into the bottom of the roasting tin, add 150ml hot water, cover with foil and roast for 45 minutes.

Meanwhile, toss the red onion wedges and squash with the sunflower oil and then scatter with the ginger, spices and garlic and mix together well so it is all coated in the spicy mix. Tip into a very large roasting tin (large enough so the vegetables can sit happily in one layer without being piled up so that it roasts evenly and doesn′t stew). Place in the oven and roast for 40-45 minutes or until tender and lightly browned around the edges.

Remove the foil from the chicken and roast for a further 20-30 minutes or until the skin is golden and the juices from the thigh run clear when pierced with a skewer.

For the raita, mix the yoghurt with the chopped mint and lime zest and place in a small serving bowl.

Serve the chicken sliced with the roasted squash and the mint raita on the side and pour the chicken roasting juices over the top as an instant gravy.

From Tesco Realfood

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Thai salad with paw paw and chicken
Chicken fajitas
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BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked ‘Fried’ Chicken
Buttermilk Baked Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Thai salad with paw paw and chicken Recipe. Enjoy our collection of quick &amp easy recipes and learn how to make Thai salad with paw paw and chicken. 

Takes: 15mins
Serves 4

Ingredients

65 g rice noodles
1 paw paw or mango, peeled and sliced
½ cucumber, sliced
6 spring onions, sliced
200 g bean sprouts
2 carrots, peeled and grated
4 tbsp freshly chopped mint
4 tbsp freshly chopped coriander
2 Healthy Living Flame grilled Skinless Chicken Breast Fillets

Dressing
3 tbsp lime juice
3 tbsp olive oil
1 tbsp toasted sesame oil
1 tbsp soy sauce
Pinch light brown muscovado sugar
2cm piece fresh ginger, grated
1 garlic clove, crushed
1 red chilli, deseeded and finely chopped

To Serve
100 g salted peanuts, chopped
1 lime, sliced

Preparation

Soak the rice noodles in boiling water for about 5 minutes or until tender. Rinse in cold water to prevent sticking, drain and chill.

Peel the skin off the paw paw using a potato peeler, then cut the fruit in half and scoop out the seeds, Slice the flesh.

In a large salad bowl, combine the noodles, paw paw, sliced cucumber and spring onions, bean sprouts, grated carrots and herbs.

Pull the chicken breasts apart into strips and add to the bowl.

To make the dressing, whisk the ingredients together and drizzle over the salad. Toss until well coated.

Chill and serve on four plates with a handful of chopped peanuts and sliced lime.

More Chicken Recipes:

Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked ‘Fried’ Chicken
Buttermilk Baked Chicken

Save and Share Thai salad with paw paw and chicken Recipe
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken fajitas Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken fajitas. 

Ingredients

For the spicy chicken
2 limes, rinsed
¼ tsp ground cayenne pepper
1 tbsp olive oil
2 x 240 g packs Tesco Healthy Living Skinless
mini breast fillets

For the peppers
4 peppers (red, green, yellow and orange), washed
1 medium onion
2 clove(s) garlic, peeled and crushed
1 tbsp olive oil

For the guacamole
2 ripe avocados
1 small clove garlic, peeled and crushed
1/4 tsp ground cayenne pepper
8 cherry tomatoes, washed and quatered

To Serve
320 g pack flour tortillas, warmed as per packet instructions

Preparation

Make the marinade for the chicken by grating the lime zest into a shallow bowl. Cut the limes in half. Squeeze the juice from 3 halves into the bowl. Add the cayenne pepper and olive oil. Mix well. Add the chicken. Leave for 10 minutes.

Cut each pepper in half and pull out the core and stalk to deseed. Cut into thin slices and place in a mixing bowl. Peel and thinly slice the onion. Add to the peppers, with garlic and oil and mix. Leave until ready to cook.

To make the guacamole first cut the avocados in half. Remove the stones and scoop out the flesh. Gently mash with a fork to make a lumpy puree. Stir in the garlic with the juice from the remaining half lime and the cayenne pepper. Stir the cherry tomatoes into the guacamole

Heat the oil in a large non-stick pan over a medium heat. Cook the chicken, stirring occasionally until the pieces are browned and cooked through (usually about 7 minutes). There should be no trace of pink flesh and the juices must run clear. Transfer to a serving bowl.

Stir-fry the pepper mix for 2 minutes until it is lightly coloured but still crunchy. Wrap the chicken, guacamole and peppers in the warm tortillas.

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Gingered chicken noodles
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Oven-Fried Chicken Milanese with Tomato-Onion Salad
Crispy Baked ‘Fried’ Chicken
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Carolina-Style Barbecue Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Gingered chicken noodles Recipe. Enjoy our collection of quick & easy recipes and learn how to make Gingered chicken noodles.

Ingredients

1tbsp stir-fry or vegetable oil
500g chicken breast fillets, sliced
2 carrots cut into thin sticks
1 red pepper, deseeded and sliced
150g broccoli florets
250g baby corn and sugarsnap peas
2.5cm piece root ginger, peeled and finely chopped
1 clove garlic, crushed
400g pack Ready To Wok Thai Ribbon Noodles
100ml chicken stock
3tbsp sweet chilli dipping sauce
3tbsp chopped fresh coriander

Preparation

Heat the oil in a large wok or frying pan. Add the chicken and stir-fry for 8 minutes. Add the carrots, peppers and broccoli and stir-fry for 4 minutes.

Cut the baby corn in half and add to the wok with the sugarsnap peas, ginger and garlic. Stir-fry for 3 minutes. Finally, add the noodles, stock, chilli sauce and coriander and mix well.

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Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try BBQ chicken and chorizo salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make BBQ chicken and chorizo salad.

Ingredients

4 skinless, boneless chicken breasts, cut into chunks
1 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp chopped fresh tarragon (or 1 tsp dried tarragon)
1 clove garlic, crushed
40g chorizo, thinly sliced
70g rocket
250g cherry tomatoes, cut in half

For the dressing:
4 dollops* Hellmann’s Real Mayonnaise
2 tbsp chopped fresh tarragon
(or 1 tsp dried tarragon)
1 tbsp white wine vinegar
freshly ground black pepper
* A dollop is one level tablespoon of Hellmann′s Mayonnaise (15ml)

Preparation

Mix the oil, vinegar, garlic and tarragon. Stir in the chicken breast chunks and marinade for 30 minutes.

Thread the marinated chicken and chorizo slices onto pre-soaked wooden skewers and BBQ or grill for around 10 minutes, or until the chicken is cooked through.

Meanwhile mix the rocket and tomatoes to form a salad. Mix the mayonnaise with the vinegar and tarragon and season to taste with freshly ground black pepper, gently stirring through the salad. Remove the chicken and chorizo from the skewers and serve scattered over the salad.

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Southwestern Bbq Chicken Breast

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken with samfaina Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken with samfaina.

A vibrant and robust Catalan classic. I’ve adapted this dish from a recipe by food writer Coleman Andrews. I prefer cooking the eggplant over an open flame to give it a touch of smokiness and depth; it can be done in the oven as well. The chicken is first roasted in the oven and then the samfaina is added to the pan to combine flavours. 

Ingredients

Chicken

1 free range chicken, cut in 4 pieces
Salt and freshly ground pepper
1 tsp chilli flakes
100mL extra virgin olive oil
Juice of 1 lemon
Extra virgin olive oil to finish
1 tbsp chopped parsley

Samfaina

2 medium eggplants
2-3 tbsp olive oil
1 large onion, thinly sliced
2 cloves of garlic, crushed
2 anchovy fillets
2 medium zucchini, cut into 1.5cm dice
3 small capsicums
(2 red, 1 green), roasted, peeled and cut into strips
4 tomatoes, seeded and roughly chopped

Method

For chicken: Preheat oven to 200C.

Season chicken pieces with salt, pepper and chilli and drizzle with extra virgin olive oil. Roast for 1 hour or until golden brown.

For samfaina: While chicken is roasting, make the samfaina. Turn eggplants frequently over an open gas flame until charred all over. Try not to break the skin as you turn them. Remove to a plate to cool slightly. Half eggplants, scoop out the flesh and cut into strips, avoiding charred skin.

Heat the oil in a heavy-based pan and add the onion and garlic. Cook for a few minutes until softened and golden. Add the anchovies, zucchini and capsicum, season with salt and pepper and cook over a low heat for 10 minutes, then add the tomatoes and cook a further 5 mins. Add eggplant, remove from heat and season to taste.

When the chicken is done, remove from oven and add the samfaina to the roasting pan with the chicken and stir to combine all the juices and flavours. Return pan to oven to cook a further 5 mins.
To serve

Drizzle with lemon juice, extra virgin olive oil and finish with chopped parsley.

Serve hot or warm.

Serves 4-6.

Author: Bridgette Hafner Wednesday July 25, 2007 Spanish, 45 mins plus, Contemporary, Dinner

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Crispy Baked ‘Fried’ Chicken
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick &amp easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can’t find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

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Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

Save and Share Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy Baked ‘Fried’ Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy Baked ‘Fried’ Chicken.

Total Time: 1 hr 10 min
Prep 20 min
Cook 50 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage

Directions

Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

Per serving: Calories 520; Fat 22 g (Sat. 6 g Mono. 9 g Poly. 5 g); Cholesterol 136 mg Sodium 1,040 mg Carbohydrate 41 g Fiber 1.5 g Protein 40 g

Photograph by Con Poulos

Recipe courtesy Cat Cora for Food Network Magazine

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Cajun Chicken Alfredo
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Buttermilk Baked Chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Buttermilk Baked Chicken.
 
Total Time: 13 hr 0 min
Prep 15 min
Inactive 12 hr 0 min
Cook 45 min

Yield: 4 servings
Level: Easy

Ingredients

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Directions

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook’s Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Recipe courtesy the Neelys
Show: Down Home with the Neelys Episode: Hometown Favorites

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Southwestern Bbq Chicken Breast
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The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Carolina-Style Barbecue Chicken Recipe. Enjoy our collection of quick &amp easy recipes and learn how to make Carolina-Style Barbecue Chicken.

Total Time: 40 min
Prep 10 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients

1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)

Directions

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.

Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.

Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

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Save and Share Carolina-Style Barbecue Chicken Recipe

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