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Cooking, Recipe and Food Blog

Cajun Chicken Kebabs

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Cajun chicken kebabs are delectable grilled treats that are perfect for any time of the day. It is a great dish for parties too. Pair it with corn, coleslaw or salad for a heartier meal.

 

Serves 4-6

Ingredients:

2 lbs. chicken breast fillets

16 x 25cm bamboo skewers, soaked in warm water for 30 minutes

2 tablespoons lemon juice

2 tablespoons olive oil

1/4 cup Cajun Spice Mix

16 small tortillas

Lemon wedges for serving

For the minted yogurt dip:

500g Greek-style or unflavored yogurt

1/3 cup finely chopped mint leaves

 

Slice the chicken breast fillets into bite sized cubes. Thread three cubes on a soaked bamboo skewer and then put the kebab in a rectangular dish or container with a tight lid.

Next, combine the lemon juice, Cajun spice mix and oil in a small bowl. Whisk it with a fork until it is well combined. Pour the mixture over the skewers. Cover the container and refrigerate for at least 2 hours up to overnight.

To prepare the minted yogurt, place the unflavored yogurt and mint leaves in a bowl. Mix well. Season it with salt and pepper to taste. Squeeze in some lemon juice if desired. Cover and refrigerate until needed.

Grill the chicken skewers for 5-6 minutes per side or until they are cooked and the edges are browned. Serve immediately with tortillas, minted yogurt and lemon wedges on the side.

 

Image Courtesy Of jasonlam

Chicken Curry

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Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.

 

Serves 6

Ingredients:

1 kilo chicken cut to pieces

3 medium sized potatoes, cut into large cubes

3 pieces carrots, cut into large cubes

1 big red bell, seeded and sliced

1 big green bell pepper, seeded and sliced

2 medium sized onions, chopped

1 garlic bulb, minced

1 inch piece of ginger, pounded then sliced

2 cups coconut milk

3 tablespoons of curry powder

1 teaspoon chili powder or 2 fresh red chili

4 tablespoons cooking oil

Fish sauce to taste

 

Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.

Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.

Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.

Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.

 

Photo Courtesy Of: PetLvr

Grapes and Dill Salad

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Grapes and dill salad is a versatile salad dish that you can serve for fancy dinners. It also makes a great to go lunch. For this recipe we used baked chicken, but you may also use roasted chicken for a stronger flavor.

 

Serves 6

Ingredients:

1lb. boneless chicken breast

1 cup water

Celery leaves

300g seedless green grapes, rinsed and halved

1/2 cup roasted pecans, roughly chopped

1/2 cup diced celery

1/2 cup chopped fresh dill leaves

1/2 cup sour cream

3/4 cup mayonnaise

Salt and freshly ground pepper to taste

 

Preheat the oven at 350F and lightly grease a shallow baking dish with oil.

Next, rinse the chicken under running water. Drain and pat dry using paper towels. Place them on the greased baking dish. Pour in the water and put half of the celery leaves. Cover the dish with aluminum foil.  Bake the chicken for30- 40 minutes or until it is tender. Let it cool completely. Toss once in a while, so that the chicken absorbs the oil. Strain and set aside the drippings.

Once the chicken is already cool, cut them into cubes and place them in a large mixing bowl or salad bowl. Add the grapes, pecans, celery and dill. Mix well.

In a small bowl, combine the sour cream, mayonnaise and reserved chicken drippings. Mix well and then add it to the bowl with the chicken and grapes mixture. Toss until well combined. Season it with salt and pepper.

Cover the bowl of salad and refrigerate for at least four hours before serving. Serve chilled.

 

Photo Courtesy Of: acme

Apple and Prosciutto Chicken

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Apple and prosciutto chicken is a stylish dish. It’s creamy and fruity taste will definitely impress anyone who tastes it. Prepare it for guests or when you simply feel like making something special.

 

Serves 4

Ingredients:

1 whole chicken, quartered

Salt & freshly ground black pepper

4 thin slices of prosciutto, sliced in half

1 red apple, peeled, cored and thinly sliced

2 tablespoons olive oil

1 tablespoon calvados liqueur

1/4 cup creme fraiche

2 tablespoons cream

2 teaspoons wholegrain mustard

1/2 bunch watercress, washed, leaves picked and dried

1 radicchio, washed, leaves picked and dried

 

With a small sharp knife, slit the side of each chicken breast to create a pocket. Do not cut it all the way through. Season the chicken with salt and pepper.

Put two pieces of prosciutto in each pocket and one fourth of the apple slices. Secure it with a toothpick to enclose the filling.

Next heat the oil in a large frying pan over medium heat. Fry the chicken skin-side down and cook it for 8-10 minutes or until the skin is brown and crisp. Turn it over and cook it for another 8-10 minutes or until it is cooked. Transfer it to a plate and cover it loosely with foil.

Set the heat to high and then put the calvados in the pan. Shake the pan as you cook it for a minute or until it is slightly reduced. Add the crème fraiche, mustard and cream. Cook it for another minute or until it thickens.

Place the watercress and radicchio on individual serving plates. Remove the toothpicks on the chicken pockets and then arrange them over the vegetables. Drizzle with sauce before serving.

 

Photo Courtesy Of: ElvertBarnes

Greek-style Barbecued Chicken

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Greek-style barbecued chicken is a flavorful and aromatic dish that can be served during parties or when you have guests. It is best eaten with salad and polenta.

I find it easier to grill the chicken whole, but you may chop it up before marinating it if desired. You may also baste the chicken with the marinade while grilling it.

 

Serves 8

Ingredients:

2 whole fresh chickens

2 small red onions, grated

2 bunches fresh oregano, leaves picked and chopped

2 tablespoons finely grated lemon rind

8 garlic cloves, crushed

2 long fresh green chili, seeded and finely chopped

1/3 cup olive oil

Salt and freshly ground pepper to taste

Fresh oregano sprigs for serving

 

Rinse the chicken under cold running water. Pat it dry with a paper towel. Place it breast side down on a clean work surface or chopping board. With a sharp pair of kitchen scissors, cut along the sides of the backbone and remove it. Discard. Turn the chicken upside down and flatten it. Put it in a shallow dish. Repeat this with the other piece of chicken. Season it with salt and pepper.

Place the chopped oregano, onions, lemon rind, chili, garlic and olive oil in a small bowl. Mix well. Spread it over the chickens. Make sure you brush the insides as well. Let the chicken marinate for at least 10 minutes or up to overnight.

Preheat a barbecue plate or grill. Lightly grease it with oil. Barbecue the chicken skin-side down for 10 minutes or until it is browned and a bit charred. Flip it over and cook it for another 15 minutes or until it is done.

Cut the chicken into pieces using the kitchen scissors. Transfer it to a serving platter and top with oregano sprigs before serving.

 

Photo Courtesy Of:  @joefoodie

Crispy Chicken Chunks

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Crispy chicken chunks is a delectable dish which can be eaten as an appetizer or main dish. For this recipe we used ginger juice, but you can also crush some ginger and add it to the marinade if desired. You may also season the cornstarch with salt and pepper for a tastier coating.

Serves 4

Ingredients:

2 teaspoons fresh ginger juice

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

1lb. chicken breast cut into bite sized chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for serving

 

Place the ginger juice, garlic, sake and soy sauce in a medium sized bowl. Mix well. Marinate the chicken chunks in the mixture for 20 minutes. Drain the chicken chunks and then dredge it in flour. Shake off any excess.

After, heat the oil in a frying pan or deep fryer. Fry the chicken in batches for 3-4 minutes or until it floats and becomes golden brown. Reheat the oil before frying the next batch. Transfer the cooked chicken chunks to a colander or plate lined with paper towels to drain the excess oil.

Arrange the crispy chicken chunks on a platter and serve immediately with lemon wedges.

 

Photo Courtesy Of: KayOne73

Chicken Teriyaki Onigiri

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Onigiri are Japanese rice balls which are often eaten during picnics or as take-out food. For this recipe we used chicken teriyaki, but other filling variations can also be used.

Rice molds can easily be found in Japanese stores. If you cannot find any, you may form the rice into balls or patties using your hands.

 

Serves 2

Ingredients:

2 chicken thigh fillets

1 cup cooked Japanese rice

Nori or seaweed wrappers, cut into 2 inch rectangle strips

Rice roll mold

For the teriyaki sauce:

1/2 cup water

2 1/2 tablespoons brown sugar

2 tablespoons mirin

2 tablespoons sake

2 tablespoons dark soy sauce

1/2 teaspoon dashi powder

1/2 teaspoon grated ginger

3/4 tablespoon cornstarch

3/4 tablespoons water

 

First, prepare the sauce by combining half a cup of water, brown sugar, mirin, sake, soy sauce, dashi and grated ginger in a medium sized saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it simmer for a minute.

Dilute the cornstarch in the remaining water. Add it to the sauce and cook it for 2-3 minutes or until it thickens. Let it cool completely.

Place the chicken in a baking dish or a re-sealable bag. Pour in 1/2 cup of the prepared sauce. Marinate it in the refrigerator overnight.

Fry or grill the chicken for 3-5 minutes or until they are soft. Transfer it to a chopping board and cut it into 1/4 inch cubes.

Put 1/4 cup of cooked rice in the mold. Fill it with 1 1/2 tablespoons of cooked chicken. Add some of the reserved teriyaki sauce. Cover the mold and let the rice take the shape.

Slowly remove the molded rice. Dip the nori in water and place it at the bottom of the rice roll. Repeat it for the remaining ingredients. Serve warm or chilled.

 

Photo Courtesy Of: Zooey_

Chicken and Sweet Potato Pie

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Chicken and sweet potato pie is a heart-warming comfort food that is perfect for dinner or gatherings. The sweet potato definitely adds more taste and texture to the minced chicken filling.

 

Serves 6

Ingredients:

1 tablespoon oil

1 large onion, chopped

750g ground chicken

750g sweet potato, chopped

250g button mushrooms, halved

1 1/2 chicken stock

440g canned tomatoes

1/2 cup tomato puree

2 tablespoons fresh thyme leaves

1 tablespoons Worcestershire sauce

For the toppings:

4 large potatoes (1.2kg), chopped

60g butter

1/2 cup sour cream

 

Preheat the oven at 180C and slightly grease a 24cm pie plate.

Heat the oil in a medium sized pan over medium heat. Sauté the onions for 2 minutes or until it is lightly browned. Add the ground chicken and stir-fry it for 4 minutes over high heat or until it is browned and the liquid has evaporated. Break the lumps using a fork as it cooks.

Place the mushrooms, sweet potato, stock, und-drained crushed tomatoes, tomato puree, thyme and Worcestershire sauce. Set the heat to high and bring it to a boil. Reduce the heat to low. Cover it and let it simmer for another 15 minutes or until the mixture has thickened and the sweet potatoes are tender. Transfer it to the greased pie plate.

While cooking the chicken, prepare the topping by boiling the potatoes in a large pot of water for 10 minutes or until it becomes tender, drain well. Place the cooked potatoes in a large bowl. Add the butter and sour cream. Mash it with a fork or vegetable masher until it becomes smooth and fluffy. Spoon the topping over the chicken filling. Smooth the top with a fork or a spatula. Bake it or 20 minutes or until the topping is lightly browned.  Let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  jeffreyw

Chicken Bites with Orange-Lemon Sauce

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Chicken bites with orange-lemon sauce is a delicious dish that you can have for snacks. Serve it with some salad and fries for a full meal.

 

Serves 4-6

Ingredients:

2 large chicken breast fillets, skin removed

1 egg lightly beaten

1/4 teaspoon ground black pepper

1/2 teaspoon crushed garlic

1/4 teaspoon ground mustard powder

1 cup cornflakes

For the sauce:

2 teaspoons corn flour

1 teaspoon sugar

2 tablespoons water

2 tablespoons lemon juice

1/4 cup orange juice

 

Preheat the oven at 180C and then line the oven tray with foil or baking paper.

Cut the chicken fillet into bite sized pieces and set aside.

Process the cornflakes in a food processor and blender for 30 seconds or until it is almost fine. Transfer to a plate.

Combine the egg, pepper, garlic and mustard in a medium sized mixing bowl. Whisk well until it is smooth.

Dip the chicken into the egg mixture and then coat it in cornflake crumbs. Shake off the excess.

Place the chicken on the baking tray and bake it in the oven for 10-15 minutes or until it is crisp and golden brown.

While waiting for the chicken bites, prepare the sauce. Combine the sugar and corn flour in a small bowl. Mix until smooth. Transfer it to a small saucepan and place it over medium heat. Add the juices and stir. Let it boil. Reduce the heat and let it simmer for another 2 minutes or until it thickens. Remove from heat and let it cool slightly.

Place the chicken bites on a plate and serve it with the sauce. Serve warm.

 

Photo Courtesy Of:   Like_the_Grand_Canyon

Turkey with Cherry Stuffing

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Thinking of a recipe to prepare for Thanksgiving? Turkey with cherry stuffing is a fruity twist to the classic stuffed turkey recipe. The cherries make the meat more savory and aromatic. Enjoy it with potatoes or other sides.

 

Serves 10-12

Ingredients:

3/4 cup chopped celery

1/3 cup chopped onion

2 tablespoons butter

3/4 teaspoon dried thyme

1/4 teaspoon chicken powder

5 cups seasoned stuffing cubes or bread cubes

3/4 cup golden raisins

3/4 cup chicken broth

1 14.5 oz. can pitted tart cherries, drained

1 turkey (10 to 12 pounds)

2 tablespoons vegetable oil

 

Melt the butter in a medium sized saucepan over medium heat. Sauté the onion and celery for 2-3 minutes or until they are tender. Add the thyme and chicken powder. Mix well.

Place the onion and celery in a large bowl. Add the raisins, broth, cherries, stuffing cubes. Toss until well combined.

Loosely stuff the turkey with the cherry filling. Skewer the openings or sew them and then tie the drumsticks together.

Put the turkey breast side up on a rack in a roasting pan. Brush it with oil. Bake it at 325° for 4 to 4-1/2 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. Baste it occasionally with pan drippings. Cover the turkey loosely with foil if it browns easily and the stuffing is not heated through.

Let the roasted turkey stand for 20 minutes before removing the stuffing and carving the turkey.

While waiting for it to cool down, heat the drippings in a small saucepan and let it thicken to make gravy.

 

Photo Courtesy Of:  cnewtoncom

Stuffed Turkey

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Thanksgiving is a few days away and we all know that it will not be complete without a stuffed turkey. Here is a simple recipe that you can follow. Feel free to add more herbs to the turkey and gravy if desired.

 

Serves 16-18

Ingredients:

2 large onions, chopped

3 celery ribs, chopped

2 medium sized carrots, finely chopped

3/4 cup butter, divided

2 lbs. day old bread (2 loaves), cubed

1 cup chicken broth

1 cup minced fresh parsley

1 egg, beaten

1 16-18 lbs. whole turkey with neck and giblets

1/2 teaspoon garlic salt

1/2 teaspoon paprika

For the gravy:

4 1/2 cups water, divided

1 medium carrot, halved

1 celery rib, halved

1 small onion, quartered

1 bay leaf

6 whole peppercorns

6 tablespoons all-purpose flour

1/4 teaspoon salt

 

Place a large skillet over high heat. Melt half a cup of butter in the skillet and sauté the onions, celery and carrots for 4-6 minutes or until they are tender. Transfer it to a large mixing bowl.

To make the stuffing, put the bread cubes, chicken broth, parsley and beaten egg in the bowl with the onion mixture.

Cut off the giblets and neck of turkey. Place them in a covered container and refrigerate.

Loosely fill the turkey with the prepared stuffing mixture. Skewer or sew the turkey openings. After, tie the drumsticks with a kitchen string.

Next, put the rest of the stuffing in a greased 2 quart baking dish and refrigerate.

Melt the remaining butter and put it in a small bowl. Place the turkey breast side up on a rack in a shallow roasting pan. Brush it with melted butter and season it with garlic salt and paprika.

Bake the chicken at 325F. After one hour, baste it every 30 minutes. Cook it for 4-4 1/2 hours or until a meat thermometer reads 180F for the turkey and 165F for the stuffing. Cover it loosely with foil if it browns too fast.

While baking the turkey, start preparing the gravy by combining 4 cups of water, carrots, celery, onion, bay leaf, peppercorns, giblets and neck in a large saucepan over high heat. Bring it to a boil. Reduce the heat to low and simmer it for an hour or until the giblets are tender. Strain the broth and set aside.

Loosely cover the baking dish with the extra stuffing with foil. Bake it simultaneously with the turkey for 25-30 minutes. Remove the foil and bake it for another 10 minutes. Remove from oven and keep warm.

Take the turkey from the oven. Cover it loosely with foil and let it stand for 20 minutes before you begin carving it.

Place the turkey drippings and browned bits into a measuring cup or small bowl. Skim off the fat.

Heat a small saucepan over medium heat.  Pour in the remaining water. Add the flour and salt. Stir until well combined. Mix in he reserved broth and drippings. Bring it to a boil. Cook it for 2-3 minutes or until it becomes thick. Transfer it to a jug and serve it with the turkey and baked stuffing.

 

Photo Courtesy Of:   fletcherjcm

Chicken and Waldorf Salad Rolls

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Chicken and Waldorf salad rolls is a filling snack or a great side to grilled meat. I love the added sweetness from the apples and the flavorful crunch from the walnuts. You may prepare the chicken salad ahead of time and store it in the refrigerator.

This makes a great party food. Simply get smaller bread bowls or turn it into sliders.

 

Serves 4

Ingredients:

1 tablespoon vegetable oil

125g minced chicken

2 spring onions, finely chopped

1 small green apple, cored and sliced into small cubes

1 cup canned pineapple juice

1 celery stick, chopped

2 tablespoons walnuts, chopped

1/2 cup mayonnaise

2 tablespoons sour cream

Salt and pepper to taste

4 medium sized bread rolls

1 large ripe tomato, sliced into 4

4 lettuce leaves

 

Combine the pineapple juice and the apple cubes in a medium sized bowl to soak it and prevent it from browning.

Heat the oil in a medium sized saucepan over medium heat. Stir-fry the minced chicken for 4-5 minutes or until it is lightly browned and the liquid has evaporated. Break the lumps as you cook it. Add the spring onions and stir fry it for another minute. Remove from heat and let it cool.

Drain the apple cubes well and place it in a mixing bowl. Add the chicken, celery, walnuts, mayonnaise and sour cream. Mix well and season it with salt and ground pepper. Chill if desired.

Slice the tops of the bread rolls and scoop out 3/4 of the bread filling. With a spoon half-fill the bread rolls with the chicken salad mixture. Top them with tomato slices and lettuce. Divide the remaining chicken salad among the bread rolls. Put the tops back and serve immediately.

 

Photo Courtesy Of:   Lara604

Barbecue Pulled Chicken

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Barbecue pulled chicken is similar to the classic pulled pork recipe, except that it uses a lot of tomato sauce. Eat it as is with a salad or as a sandwich filling.  I personally like it with tortillas as a wrap. Since I am a vegetable person, I decided to add some lettuce, tomatoes and cucumbers too.

This dish calls for a slow cooker, but you can also cook it in the oven or in a regular pot. The cooking time may vary, so adjust it accordingly. Adding more sauce to the chicken to prevent it from drying up is another option; use up the excess by serving it on the side.
Makes 8 servings

Ingredients:

2 1/2 lbs. skinless chicken thigh fillets

1 large red onion, sliced thinly

4 cloves garlic, minced

8oz. can tomato sauce

4oz. can chopped green chili, drained

3 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon sweet or smoked paprika

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

1 teaspoon ground chipotle chili

1/2 teaspoon salt

1 cup sour cream

Jalapenos for serving

 

Combine the tomato sauce, chili, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a medium sized bowl. Mix until well combined. Place the chicken, half of the onion and garlic in a 6-quart slow cooker and pour in the tomato sauce mixture. Cover and cook it for 5 hours or until the chicken is very tender and pulls apart easily. Place the cooked chicken fillets on a chopping board and shred them using a fork. Return it to the crock pot and stir to coat it with sauce. Transfer it to a plate and top it with jalapenos and sliced onions. Serve warm with sour cream.

 

Photo Courtesy Of:  justthismoment

Baked Chicken with Onions & Leeks

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This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic which you can serve alongside it. It is a delectable meal in itself which you can eat with rice pasta. Add more pepper for some spice.

 

Makes 6 servings

Ingredients:

2 large onions, thinly sliced

4 stalks leeks, washed and the white and green parts thinly sliced

4 cloves garlic, thinly sliced

3 tablespoons extra-virgin olive oil, divided

2 teaspoons fresh thyme leaves

1/4 teaspoon salt

2 1/2-3 pounds chicken, cut into pieces, skin removed and trimmed

1/4 cup Dijon mustard

2 teaspoons minced shallots

1 1/2 teaspoons chopped fresh rosemary

1 teaspoon reduced-sodium soy sauce

3/4 teaspoon freshly ground pepper

 

Preheat oven to 400°F and lightly grease a baking dish with oil.

Combine the onions, leeks garlic, thyme, oil and salt in a large bowl. Toss well and make sure that the vegetables are coated in oil. Transfer the mixture to the baking dish and place the chickens on top of it.

In a small bowl, combine the mustard, shallots, rosemary, soy sauce and pepper. Gradually add one tablespoon of oil. Continue to whisk until well combined.

Glaze the chicken with the mustard mixture. You may use a brush or marinate the chicken. Bake it for 20-30 minutes or until the chicken is browned and the meat is tender. Transfer it to a serving plate or individual plates. Serve with the baked onions and leeks.
Photo Courtesy Of:  VirtualErn

Saffron Chicken

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Saffron chicken is a delicious main dish that is best eaten with rice or couscous. It also goes well with vegetables, vermicelli or pita bread. All the spices infuse together to give the chicken an aromatic Moroccan flavor. Make sure that the meat is so soft that it almost melts in your mouth. Feel free to adjust the seasonings according to your taste -add more pepper to make it spicier if desired.

 

Serves 4

Ingredients:

1 whole chicken

2 large sweet onions, chopped medium

1 tablespoon ground ginger

1 teaspoon white pepper

1/2 teaspoon black pepper

2 sticks of cinnamon

1 teaspoon saffron threads, crumbled

1 teaspoon turmeric

1 1/2 to 2 teaspoons salt

1/4 cup butter

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

 

Cut the chicken into serving pieces and remove the skin. Reserve it for other dishes. Next, heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the onions for 2-3 minutes or until the onions are translucent. Add the turmeric and, ground ginger. Cook it for one minute or until it starts to sizzle and become fragrant. Place the chicken in the pot and fry it along with the onions, ginger and spices for 5 minutes or until it is light brown. Turn at least once. After, add the fresh cilantro, butter, cinnamon sticks, saffron threads, salt, black pepper and white pepper. Mix well. Make sure that the chicken is coated in the spice paste and butter mix. Cover the pot and cook the chicken for one hour or until it is very soft and the meat easily falls of the bone. Allow the liquid to evaporate, so that the chicken cooks in its own oil. Reduce the heat if needed so as to not burn the chicken. Stir occasionally. Adjust the taste by adding salt and pepper as needed. Discard the cinnamon sticks. Serve warm.

 

Photo Courtesy Of:   scaredy_kat

Sesame Chicken Loaf

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Sesame chicken loaf or Matsukaze-Yaki  is a yummy dish that can be eaten as an appetizer or snack. It can also be a main course served alongside vegetables or noodles. It is a Japanese version of chicken patties or chicken fritters.

This recipe is consists of mostly meat, but you may add vegetables such as grated carrots or potatoes if desired. You can also do the same for turkey meat if you want a leaner dish.

 

Serves 4-6

Ingredients:

500g minced chicken meat

1 small leek, minced

1 tablespoon minced fresh ginger

1 tablespoon soy sauce

1 tablespoon sake

1 egg, beaten

1 tablespoon sesame oil

2 tablespoons toasted sesame seeds

 

Place the minced chicken, leeks, ginger, soy sauce, egg and sake in a large bowl. Mix well.

Heat the oil in a small skillet over medium heat. Spoon some of the chicken mixture into the pan and spread it evenly as if you are cooking an omelette. Fry it for 2-3 minutes or until it is browned. Flip it over and cook the other side.

Transfer the cooked chicken mixture to a plate or chopping board. Slice it into quarters or smaller pieces if desired. Sprinkle with sesame seeds before serving. Serve warm.

 

Photo Courtesy Of:  raichovak

Chicken Karaage

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Chicken karaage is also known as sesame fried chicken. It is a Japanese dish that is sold by street vendors and izakaya’s overseas.  It is a quick and easy recipe which can eaten  as a snack, appetizer or main course.

According to Wikipedia, karaage is a Japanese cooking technique of deep frying meat especially chicken. It is important to deep fry the chicken chunks twice so that it stays crunchy for a long period of time.

As we all know the longer you marinate the meat the tastier it becomes, but for this recipe you can let it sit for around ten minutes and you are good to go. Seasoning the chicken with salt and pepper also adds more taste to this delicious recipe.

 

Ingredients:

2 teaspoons fresh ginger juice

1/2 teaspoon ginger, minced

1 clove garlic, minced

1 tablespoon soy sauce

1 tablespoon sake

500g chicken breast, cut into chunks

2/3 cup cornstarch

Oil for deep frying

Lemon wedges for garnish

 

Place the garlic, ginger, soy sauce, ginger juice, sake and soy sauce in a medium sized bowl. Mix well. After, marinate the chicken in the ginger and soy sauce mixture for at least 30 minutes. Drain.

Heat the oil in frying pan or deep fryer and then dredge the chicken in cornstarch and shake off the any excess. Fry the chicken in batches for 3-5 minutes or until they float and are light brown. Remove the chicken and transfer it to a plate. Let them cool for 5 minutes and then deep fry them again. Place the twice fried chicken to a plate lined with paper towels or a colander to drain the excess oil. Transfer to a serving platter or bowl and serve with lemon wedges.

 

Photo Courtesy Of:   KayOne73

Chicken and Chorizo Paella

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Chicken and chorizo paella is an easy to prepare  recipe that you will surely love. Cooking the rice is a bit tricky so I make sure that there is enough liquid, feel free to add more if needed.

I like the semi-burnt rice at the bottom of the pan, so I try to use non-stick pans so that the rice can still be eaten.

 

Ingredients:

2 cups chicken stock

1/2 cup dry white wine

1 pinch saffron threads

1 tablespoon olive oil

2 chorizo sausages, thinly sliced

600g chicken thigh fillets, cut into 2cm cubes

4 garlic cloves, sliced

1 red onion, finely chopped

1 red capsicum, seeded and sliced thinly

2 ripe tomatoes, seeded and finely chopped

2 teaspoons sweet paprika

1 cup Arborio or Calrose rice

1 cup fresh or frozen peas

Chopped spring onions for serving

Lemon wedges for serving

 

Place the wine, saffron and chicken stock in a small saucepan over medium heat. Let it simmer for 4-5 minutes. Remove it from the heat just before it boils. Set it aside.

Heat the olive oil in a large frying pan or paella pan over medium heat. Fry the chorizo for 2-4 minutes until they are golden brown. Turn them at least once. Transfer the cooked chorizo to a plate.

In the same pan, fry the chicken in batches for another 2-4 minutes per side until they are lightly browned. Place the cooked chicken on a plate and set them aside. Keep warm.

After, sauté the garlic, onions and capsicum in the pan for 5 minutes or until the onions and capsicums are soft. Add the paprika and tomatoes. Cook them for 2-3 minutes until soft and the mixture becomes fragrant.

Place the fried chorizo and chicken in the pan. Add the rice and pour in the chicken stock and wine mixture. Set the heat to high and bring it to a boil. Reduce the heat to low and cook the rice for another 12-15 minutes until the liquid is absorbed and the rice is tender. Add more stock if needed.

Shortly before it is cooked, top the rice with peas and cover the paella. Cook it for another 2 minutes. Remove from heat and sprinkle with spring onions. Serve immediately with lemon wedges.

 

Photo Courtesy Of:  mariko

Chicken Rissoles in Mushroom Sauce

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I recently made cream cheese stuffed burgers. After then, I realized that whenever I make burger patties or rissoles I use ground beef so I decided to think of other simple ground meat recipes. I can say that this is a spinoff of burger steak with mushroom gravy, except it has a creamier sauce and it is made of chicken.

Chicken rissoles are a healthier alternative to beef patties. The sumptuous mushroom sauce makes it more delectable to the taste buds. This dish is a perfect with salads or potato dishes like mashed potatoes, baked potatoes and even potato chips. It can also be served with rice too.

Ground turkey can be used for this recipe if you want a leaner type of meat. Just add some vegetables like carrots to the patties so that they keep moist since there is minimal fat.

 

Serves 4-6

Ingredients:

1kg ground chicken

1 cup breadcrumbs (preferably fresh)

1 tablespoon dried tarragon

1 small onion, finely chopped

1/4 cup mayonnaise

Salt and pepper to taste

2 tablespoons olive oil

For the mushroom sauce:

40g butter

3 spring onions, finely chopped

300g button mushrooms, sliced

1/4 cup white wine

3/4 cup cream

 

First, prepare the sauce by melting the butter in a small frying pan over medium heat. Stir-fry the mushrooms and spring onions for 4-6 minutes or until they are soft. Pour in the wine and stir in the cream. Reduce the heat to low and let it simmer for 8-10 minutes until the sauce thickens. Remove from heat and cover to keep warm.

Combine the ground chicken breadcrumbs, tarragon, onion and mayonnaise in a large bowl. Season it with salt and pepper. Mix well. After, divide the mixture into 6 and make patties.

Heat the oil in a large frying pan over medium heat. Fry the rissoles in batches for 6-8 minutes per side, turning them only once. Do not overcrowd them in the pan. Lastly, transfer the cooked patties to a plate lined with paper towels to drain the excess oil.

Place the rissoles on individual plates or on a serving platter. Top it with mushroom sauce and serve immediately with rice or potatoes.

 

 

Chicken and Basil Stir-fry

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Stir-fried dishes are easy to prepare, which is why this is my first option when I want to cook something good in a limited amount of time. The toughest part about it though, is ensuring the meat is tender. If you will use mince then that isn’t a problem, but for sliced meats you have to cook it just right, so that it won’t be tough. Allowing the meat to simmer in stock or water can also be done to soften it. I usually use a fork to test doneness. Once it goes through just fine then the meat is ready.

Chicken and basil stir-fry is a delicious rice topping. It can be served along with soup or a vegetable dish. For this recipe we used sliced chicken breasts, but you may use chicken mince as well. You can also use the same recipe for pork or even beef.

 

Ingredients:

2 tablespoons peanut oil

600g chicken breasts, sliced into very thin strips

4 cloves garlic, crushed

1 2cm knob fresh ginger, grated

4 fresh red chili, sliced thinly

4 fresh kaffir lime leaves, shredded

1 medium onion, sliced thinly

100g mushrooms, quartered

1 large carrot, sliced thinly

1/4 cup oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1/3 cup chicken stock

1 cup bean sprouts

3/4 cup loosely packed basil leaves

Salt and pepper to taste

 

Heat half of the oil in a wok or skillet. Stir-fry the chicken in batches for 3-6 minutes or until they are brown and tender. After, transfer the chicken to a plate lined with paper towels to drain the excess oil. Set aside.

Place the remaining oil in the wok or skillet and heat it. Sauté the garlic, ginger, onions and lime leaves for 3-5 minutes or until all the ingredients are soft and the mixture becomes fragrant. Add the mushrooms and the carrots. Stir-fry them for another 5 minutes or until the carrots are tender.

Return the chicken to the wok and add the stock, soy sauce, fish sauce and oyster sauce. Add the bean sprouts. Cook it in low heat for 10-15 minutes until the sauce thickens and dries up a little. Remove from heat and stir in the basil. Season it with salt and pepper if desired.

 

Photo Courtesy Of:   jules:stonesoup