Herby chicken with lemon and almond rice recipe

Photo: Herby chicken with lemon and almond rice recipe

Takes: 5 mins to prepare and 25 mins to cook
Makes: 4

Ingredients

8 chicken drumsticks
2 lemons, zested and juiced
2 tbsp finely chopped rosemary
2 tbsp olive oil
For the rice
250g (8oz) long grain rice, cooked
2 tbsp olive oil
3 garlic cloves, finely sliced
100g (3½oz) green beans
3 tbsp flaked almonds, toasted

Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.

Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through.

Meanwhile, prepare the rice salad. Heat the oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.

From Tesco Realfood

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Chicken and tarragon brioche pies
Chicken, leek and tarragon pies
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Chicken and tarragon brioche pies recipe

Photo: Chicken and tarragon brioche pies recipe

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

200g 'Tesco Lighter' ready rolled shortcrust pastry
a little plain flour, for dusting
1 egg, beaten
2 large skinless chicken breasts, cut into strips
25ml olive oil
2 shallots, finely sliced
1tbsp tarragon, finely chopped
1tbsp dried tarragon, ground
salt
pepper

Roll the pastry out to 2cm thickness on a lightly floured surface and cut into 4 equal rounds with diameter of 10cm each. Reserve the left over pastry and gather into a ball.

Use to line the base and sides of 5cm metal ring moulds with a depth of 6-7cm. Carefully transfer to a lined baking tray, prick the bases and chill until needed.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and saute the shallots for 4-5 minutes, stirring occasionally until softened. Add the chicken, ground tarragon and some seasoning and continue to cook for 6-8 minutes, stirring occasionally, until the chicken is just cooked.

Remove from the heat and lay the mixture out on a chopping board to cool. Roughly chop the chicken pieces once they have cooled a little and gather the mixture up into a mixing bowl. Add the chopped tarragon and mix well.

Pre-heat the oven to 190 degrees. Remove the pastry from the fridge and spoon into the cases, filling them all the way to the top. Roll the reserved pastry out on a lightly floured surface and cut 4 rounds that will act as lids for the pies. They should not overlap the pastry rim, rather, sit flush next to the pastry at the rim, to give an appearance similar to the top of a brioche bun.

Brush the tops with the beaten egg and bake in the oven for 25-30 minutes until the pastry is golden and cooked and the filling is hot. Remove and arrange on saucers before serving.

From Tesco Realfood
 
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Chicken, leek and tarragon pies
Buttermilk chicken with sweet potato mash
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Chicken, leek and tarragon pies recipe

Photo: Chicken, leek and tarragon pies recipe

Takes: 15mins to prepare and 30mins to cook
Serves: 12

Ingredients

10g (1⁄2oz) butter
200g (7oz) baby leeks, thinly sliced
150g (5oz) cold roast chicken, diced
4tbsp crème fraîche
2tsp grainy mustard
2tbsp chopped tarragon
750g ready-rolled all-butter puff pastry
1 egg yolk, beaten

Preheat the oven to gas 6, 200°C, fan 180°C. Melt the butter in a large pan over a gentle heat. Add the leeks with a little seasoning and cook for 3 minutes or until softened. Remove from the heat and set aside to cool.

In a large bowl, mix the chicken, cooled leeks, crème fraîche, mustard and tarragon until well combined. Season the mixture and give everything another stir.

Unroll one pack of pastry and stamp out 12 discs using an 8cm (3 1/2in) pastry cutter. Place the cut discs on a baking tray lined with nonstick paper and chill while you prepare the other rounds.

Unroll the remaining pastry and stamp out another 12 rounds, this time using a 9cm (4in) pastry cutter (if necessary, roll out the pastry a little with a rolling pin to mzake it larger). Transfer to a baking tray lined with nonstick paper and chill for 10 minutes.

Meanwhile, remove the 8cm rounds from the fridge. Pile a heaped tablespoon of the filling mixture in the middle of each round, leaving a 1cm (1/2in) border. Brush the borders with the beaten yolk, then place the 9cm (4in) rounds over the filling and press down firmly to seal the edges, ensuring there is no air trapped. Crimp the edges with a fork, then chill for 10-15 minutes to firm up.

Brush the pies with the remaining yolk, then poke a small air hole in the centre of each. Bake for 20 minutes until puffed and golden. Remove from the oven and leave to cool on a wire rack, before transporting to your picnic.

From Tesco Realfood

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Buffalo Wings Recipe

Photo: Buffalo Wings Recipe

Total Time: 1 hr 55 min
Prep 15 min
Inactive 1 hr 0 min
Cook 40 min

Yield: 4 appetizer servings
Level: Easy

Ingredients

12 whole chicken wings
3 ounces unsalted butter
1 small clove garlic, minced
1/4 cup hot sauce
1/2 teaspoon kosher salt

Directions

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

Recipe courtesy Alton Brown, 2007
Show: Good Eats Episode: The Wing and I

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Buttermilk chicken with sweet potato mash recipe

Photo: Buttermilk chicken with sweet potato mash recipe

Coat marinated chicken in crisp herb crumbs and serve with golden mash and greens.

To Prep 0:20
To Cook 0:25
INGREDIENTS 9
DIFFICULTY EASY
SERVINGS 4
 
Ingredients

125ml (1/2 cup) buttermilk
1 tsp finely grated lemon rind
1 garlic clove, crushed
8 (about 500g) chicken tenderloins
700g sweet potato, peeled, coarsely chopped
60g (1 cup) panko breadcrumbs
2 tbs chopped fresh continental parsley
1 tbs olive oil
Steamed green vegetables, to serve

Method
 
Step 1
Combine buttermilk, lemon rind and garlic in a glass or ceramic dish. Add chicken and stir to coat. Cover and place in the fridge for 1 hour to develop the flavours. 
Step 2
Meanwhile, cook the sweet potato in a large saucepan of boiling water until tender. Drain. Return to the pan. Mash until smooth. Cover to keep warm.
 
Step 3
Combine breadcrumbs and parsley on a plate. Drain chicken pieces, 1 at a time, from marinade. Press into breadcrumb mixture to evenly coat. Transfer to a lined baking tray.
 
Step 4
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, for 2 minutes each side or until golden and cooked through. Serve with the mash and vegetables.
 
Notes

Swap it: For a different flavour, swap the parsley for 1 chopped fresh oregano and 2 tsp grated lemon rind.

Why sweet potato?

Top source of several of the health-protecting carotenoids, including beta-carotene

Good source of vitamin C and dietary fibre
 
Nutrition

Energy 1695kJ    
Fat saturated 2.00g
Fat Total 9.00g    
Carbohydrate sugars -
Carbohydrate Total 36.00g    
Dietary Fibre 7.00g
Protein 39.00g    
Cholesterol -
Sodium -    

Australian Good Taste - April 2013 , Page 55
Recipe by Chrissy Free

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Italian-style chicken casserole recipe

Photo: Italian-style chicken casserole
Photography by John Paul Urizar

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper

Method

Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.

Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.

Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.

Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.

Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.

Notes

Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.

Nutrition

Energy 2842kJ    
Fat saturated 10.00g
Fat Total 41.00g    
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g    
Dietary Fibre -
Protein 49.00g    
Cholesterol -
Sodium 1212.39mg    

All nutrition values are per serve.

Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun

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Herbed chicken thighs recipe

Photo: Herbed chicken thighs recipe
Photography by Chris Chen

To Prep 0:10
To Cook 0:30
INGREDIENTS 7
DIFFICULTY EASY
SERVINGS 8 

Ingredients

16 (about 200g each) chicken thigh cutlets, skin on
2 tbs coarsely chopped fresh marjoram
1 tbs coarsely chopped fresh rosemary
1 tbs coarsely chopped fresh thyme
Salt & freshly ground black pepper
2 tbs olive oil
Mixed lettuce leaves, to serve

Method

Step 1
Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.

Step 2
Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.

Step 3
Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Notes

You can make this recipe up to 3 hours ahead. Transport tip: In an airtight container in an esky.

Australian Good Taste - November 2002 , Page 86
Recipe by Rodney Dunn

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