Roast Chicken Tacos

 

Ingredients

• 2 ripe tomatoes, chopped
• 1/2 teaspoon salt
• 3 cups shredded white meat
• 4 radishes, thinly sliced
• 1 small jalapeño, thinly sliced
• 2 cupsshredded cabbage
• 1 cup cilantro sprigs
• 2 limes, in wedges
• 8 corn tortillas
• Hot sauce (optional)

Method

 

1. In bowl, sprinkle tomatoes with salt. Arrange chicken, radishes, jalapeño, cabbage, and cilantro on platter. Squeeze lime over vegetables.

2. Wrap tortillas in kitchen towel. Microwave 1 minute to heat.

3. Divide fillings among tortillas.

Source: health.com

Lemon Butter Chicken Kebabs

Ingredients:
•    ½ kg chicken fillet cut into up
•    3 slices bread soaked in milk
•    2 eggs,
•    some crushed garlic, green chillies, black, lemon&white pepper
•    salt,
•    1 tblsp jeeru
•    1tblsp semolina,
•     fresh green dhania and spring onion. cut up

Method:
mix together the above ingredients in a food processor or magi mix. Add ½ tsp baking powder before frying. shape into balls or longs, and fry.

Sauce:
lemon, garlic flakes, butter and parsley. suggestions: serve as is with grated crisp or wrapped in your favorite tortilla with mayonnaise, guacamole, grated crisp...... for burger patties, add chicken spice, parsley and only 1 egg to mixture

Source: Radio Islam Recipes

Lemon Chicken

• Serves: 2
• Time: 55 minutes

Ingredients

• 2 skinless chicken fillets, cut into strips
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 low-salt stock cube
• ½ lemon plus its juice
• 6 mushrooms, sliced
• 1 tbsp parsley, chopped
• a pinch of dried dill
• a pinch of black pepper

Method
1. Gently fry the chicken in the oil until golden brown, then carefully put on a plate.

2. Toss the mushrooms and onion in the oil and add the stock cube. Simmer over a low heat and add a pinch of dill.

3. Grate the lemon skin into the pan and add the parsley, lemon juice and black pepper. Simmer until the sauce has reduced by half and then put the chicken back in the pan. Cook for another 15 to 20 minutes, until the chicken is cooked through.

4. Serve with boiled rice and steamed green vegetables, such as cabbage or green beans.

Chicken Cheese Balls

 

 

Ingredients

3 slices white bread, torn into small bits (1 cup)

1/3 cup milk

2 small onions, finely chopped

1 tbsp. finely grated cheese

1 small garlic clove, minced

1 large egg

1 pound or 1/2 kg ground chicken (I used breast)

1 tbsp. tomato paste

3 tbsp. finely chopped parsley

1-2 tsp. chilli flakes (optional)

1-2 green chillies chopped (optional)

2 tbsp. ketchup

oil for greasing the pan

 

Instructions

1. Preheat oven to 180°C with a rack in the middle.
2. In a small bowl, soak the bread in milk until softened.
3. Meanwhile, preheat a medium skillet over medium heat and sauté the onion, garlic, salt and pepper and cook until the onion is softened, about 6 minutes. Cool slightly.
4. Squeeze the bread to remove excess milk, then discard milk.
5. In a medium bowl, beat the egg, then add the chicken, tomato paste, parsley, cheese, onion mixture, chilli flakes, green chilli and the bread. Mix well and form 12-15 meatballs.
6. Lightly spray or oil a baking sheet (I used a 9×13 Pyrex dish) and place the meatballs in it.
7. Squeeze a little ketchup on top of each meatball and spread with a teaspoon.
8. Bake until the meatballs are cooked through, about 20 minutes.

 

 

 

Chicken Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Filling recipe: (for 16 croissants)

 

Ingredients

¼ kg boneless chicken breast, chopped into small pieces
2 small capsicum, red and green if possible, grated or chopped finely
2 tbsp. sweet corn
1 grated carrot
1 small onion, chopped finely
1-2 green chilies, chopped
½ tsp. garlic paste
1 tsp. chopped coriander
salt to taste
½ tsp. grinded cumin powder
a pinch of tandoori masala (optional)
juice of half a lemon
1 tsp. soya sauce
1 tbsp. butter

Instructions

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften. Add the raw chicken pieces and keep stirring until they start browning. Add the chilies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done. If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded. Adjust salt/chili to your taste.

PS: You can smoke the mixture with a coal and some oil to give it a nice bbq aroma. This mixture should be enough for around 16 croissants.

Dough recipe: (makes 8 croissants)

Ingredients

2 level teacups flour
1 tsp. salt
1 tsp. sugar
½ tsp. instant yeast
¼ tsp. baking powder
3 tbsp. softened butter
2 tbsp. vegetable oil
warm milk mixed with water about half a cup (although you could need more or less depending on flour/altitude etc.)

Instructions
Sieve the flour and add the yeast, baking powder, yeast, salt and sugar. Stir it so that it's all well mixed. Add 2 tbsp. of butter and 2tbsp veg oil. (Reserve the last tbsp. butter for later). Rub into the flour using finger tips until the flour has a crumbly texture. Gradually add the warm milk & water, stirring it in with a wooden spoon at first until the dough starts to hold together, and then continuing to knead together with your hands until the dough has softened. You need this dough slightly sticky, it's a menace to handle but the result is worth the trouble. Just oil your hands slightly to help with the stickiness and keep kneading...adding a little sprinkling of flour when it gets too sticky to handle until the dough is nice and well-kneaded and formed into a ball. Apply a touch of oil all over the ball of dough, place in a container and cover with a damp towel. Place in an airtight cupboard (or even in the oven or micro-wave) and leave it to rise to about double its original size. (40mins to an hour)

I have included step by step instructions here.

Roll out the dough on a floured surface into a huge circle of about 30cm diameter (use your fingertips to stretch the circle out when you feel you can’t roll with the pin any further), then rub half of the reserved tbsp. of butter all over this rolled out circle. Using a pizza cutter or sharp knife, cut the circle into quarters, then divide each quarter again to form eighths.

Take the first eighth of the circle; place your mixture of choice on the edge (where the perimeter of the circle used to be). Roll carefully towards the pointed edge (where the center of the circle used to be), tucking the pointy end underneath (you can make a small slit near this pointy end just to give the croissants a nicer appearance, although this is not a must...refer to pictures of my croissants to get what I mean). Curve down the edges of your rolled up croissant to form the crescent shape.

Place the croissants on a greased tray and cover them again for another half an hour so that the dough can rise again. Switch on the oven on medium high (around 175 degrees) and in the meantime, glaze the croissants with egg yolk to give them a nice color. Bake for about 12-15 mins depending on your oven's heat.

When ready, remove and place them on a cloth, and take the remaining half tbsp. of butter, and gently touch up the buns with it to give them a nice shiny soft finish...and they would smell heavenly too. Cover the buns in the cloth for about 10mins before serving. This gives the butter time to get absorbed fully into the croissants, thereby making them soft and extra delish. Serve warm!!

Source: Fauzia's Kitchen Fun

Chicken Nuggets

 

Ingredients

• 350 g skinless, boneless chicken breasts, (approx. 3 chicken breasts), cut into 2.5cm pieces
• 4 tbsp sunflower oil, for frying

For the marinade

• 200 ml buttermilk
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1/4 tsp paprika
• 100 g plain flour
• 1 egg, beaten with 1 tbsp water
• 75 g dry breadcrumbs or honey panko breadcrumbs
• 45 g freshly grated parmesan
• salt and pepper, to season

Method

1. Combine the marinade ingredients and soak the chicken pieces for 2 hours.

2. Put the flour on a large plate. Beat the egg with the water and season with salt and pepper. Mix the breadcrumbs and Parmesan on a large plate. Remove chicken cubes from the marinade, shaking off any excess, and toss them in the flour. Then dip the cubes in the egg mixture and roll in the breadcrumbs

3. Heat the oil in a large frying pan and saute the chicken nuggets for 2-3 minutes on each side until golden and cooked through, turning occasionally. Alternatively, pre-heat oven to 200C/gas 6. Put the chicken nuggets on a generously oiled large baking sheet and bake for 18-20 minutes until the coating is crisp and the chicken cooked.

Chicken Lagan

Ingredients :

Half Cup spaghetti
Half cup mixed vegetables
1 Cup cooked ,cubed chicken fillet (filling)
1 Onion chopped
Half cup grated cheese
1 Teaspoon salt
1 Teaspoon green chillies
1 Teaspoon baking powder
4 Teaspoons Butter
4 Teaspoons oil
Fine cut Dhanna

Method :

Mix above Ingredients well.
Beat together 3 eggs, 4 level tablespoons flour & 250ml fresh cream.
Add to chicken mixture.
Bake at 180 Degrees till done
Cut into squares and serve with chutney.

Chinese Chicken Balls

 

Ingredients

• Fine chicken mince 250 gm
• Egg 1
• Ginger garlic paste 2 tsp
• Corn flour 1 tbsp
• All purpose flour 1 tbsp
• Ketchup half cup
• Spring onion 1 to 2
• Vinegar 3 - 4 tbsp
• Sugar 1 tsp
• Salt to taste
• Black pepper to taste
• Oil for frying

Method

1. Combine minced chicken, egg, salt, black pepper, 1 tsp ginger garlic paste, corn flour and all purpose flour in a bowl and mix well.
2. Make small balls of the mixture and fry them in hot oil.
3. Heat oil in a pan and fry 1 tsp garlic ginger paste in it.
4. Add shallots, tomato ketchup, vinegar, sugar, salt and black pepper, saute.
5. Add chicken balls to it, mix.
6. Serve hot.
7. Tips: If a dish is over salted, put a handful of kneaded dough in it. It will absorb extra salt.

Chicken Zucchini

Ingredients

4 pieces of lean skinless chicken breast 

1 cup raw Zucchini 

2 table spoons of any kind of shredded cheese 

1 raw onion 

salt 

pepper 

oregano

Method
Pre-heat oven to 450
Cut Zucchini and Onion into slices
Arrange Chicken breast onto non stick baking pan
Sprinkle chicken with salt, pepper, and oregano
Sprinkle cheese onto chicken
Arrange sliced Zucchini so that its covering the chicken
Arrange onions onto Zucchini
Bake for 30 minutes covered

Chicken Kiev

Ingredients:

100g (3 ½ oz) butter, softened
2 garlic cloves, crushed
finely grated zest of 1 lemon
2 tbsp chopped parsley
salt and freshly ground black pepper
4 skinless boneless chicken breasts
3 tbsp plain flour
1 egg, beaten
150g (5 ½ oz) fresh breadcrumbs
sunflower oil, for deep-frying

Prepare Ahead:

The flavoured butter can be made up to 1 day in advance and chilled.

Preparation:

1 - Place the butter in a bowl and stir in the garlic, lemon zest, and parsley. Season to taste with salt and pepper. Form into a block, wrap in cling film, then chill until firm.
2 - Place each chicken breast between 2 sheets of cling film; pound them flat using a rolling pin.
3 - Cut the butter into 4 sticks and place one on each of the breasts. Fold the other side of the chicken up and over the butter, enclosing it completely.
4 - Season the flour with salt and pepper. Keeping the chicken closed, dip each piece in the seasoned flour, then in beaten egg, and finally into the breadcrumbs to coat evenly.
5 - Heat the oil to 180°C (350°F). Fry the chicken for 6-8 minutes depending on size, or until golden brown.
6 - Remove and drain on kitchen paper. Serve hot.

Shake n Bake Chicken

INGREDIENTS
1 chicken
1 teaspoon chilli garlic paste
1 teaspoon barbecue spice
1 teaspoon aromat
1 teaspoon chicken spice
1 tablespoon lemon juice
1 egg, beaten
1/2 cup buttermilk

COATING:
1 cup flour
1 teaspoon barbecue spice
1 teaspoon chicken spice
1 teaspoon aromat
½ teaspoon red chillies
½  teaspoon baking powder

METHOD
Cut chicken into pieces.
Combine spices, lemon juice, egg and buttermilk.
Marinate chicken overnight.
Combine the flour and spices for the coating together.
Place flour in a plastic bag and add chicken portions. Shake well, remove from bag and fry portions in shallow oil.
Place chicken in an oven tray and cover with foil.
Bake at 180 degrees for 30-40 minutes

Source: radioislam.org.za

Chicken Casserole

Ingredients :

1 ½ chicken fillet – cut up
1 onion – finely chopped
1 green pepper – finely chopped
1 large tomato – grated
1 small tin cream style sweet corn
green masala as required
1 tsp jeeru
1 tbsp lemon juice
½ tsp ground pepper
salt to taste
2 tbsp ghee or butter
mashed potato – 1-2
origanum spice

Method :

- Braise onion in ghee
- Add chicken pieces and braise
- Add green pepper and simmer
- Add all the other spices
- And grated tomato and simmer well
- When chicken is soft and done mix in the sweet corn
- Put mixture in a pyrex dish
- Place mash potato on top
- Sprinkle grated cheese and origanum
- Bake at 180 degrees until cheese is golden brown

Chicken Croquettes

Ingredients:

100g (3 ½ oz) butter
115g (4oz) flour
750ml (1 ¼ pints) milk
400g (14oz) cooked chicken, shredded
2 tsp tomato purée
salt and freshly ground black pepper
8-9 tbsp fine breadcrumbs
3 eggs, beaten
oil, for shallow frying

Prepare Ahead:

The béchamel sauce can be prepared ahead and allowed to cool. The croquettes can be made up to 24 hours in advance and fried before serving.

Preparation:

1 - Melt the butter in a saucepan over a medium-low heat and add the flour, stirring continuously. Cook the mixture for 1-2 minutes, then stir in the milk to make a smooth, thick sauce.
2 - Add the shredded chicken and the tomato purée and season to taste with salt and pepper. Continue to cook for 5 minutes, or until the mixture thickens. Remove the pan from the heat and leave to cool completely.
3 - Use two spoons to form croquettes about 3-4cm (1 ½ -2in) long. Roll them in the breadcrumbs, coat in the egg and roll in the breadcrumbs again.
4 - Heat the oil in a heavy frying pan. When hot, fry the croquettes in batches for 5 minutes, turning frequently, until they are golden all over. Remove with a slotted spoon and drain on kitchen paper.
5 - Transfer the croquettes to a heated serving plate and serve while still hot.

Grilled Chicken Salad

4 boneless skinless chicken breast.
Marinade:
1 Tablespoon olive oil
1/4 cup fresh lemon juice
2 cloves minced garlic
Salt & fresh ground black pepper (to taste)

250 g white mushrooms,Sliced.
1 head of romaine lettuce, chopped.
1cup cherry tomatoes, halved.
2 medium Lebanese cucumbers, chopped.
1 green bell pepper, chopped.
1 cup black olives.
1 cup green olives.
1/2 cup cheddar cheese,cut into chunks or shredded.
1 cup Yellow Sweet Corn Kernels, cooked.

Dressing:
1/2 Tablespoon olive oil
1/8-1/4 fresh lemon juice.
1 Tablespoon Tahini.
3 Tablespoons low fat mayonnaise
Salt (to taste)

Method
1) First butterfly chicken breast, then cut it in half, pour marinade over chicken in pan, cover and refrigerate at least 1 hour or if you like over night.
2) Sauté mushrooms: Heat a sauce pan over medium heat, add a small amount of oil then add mushrooms & cook until the mushrooms are browned all over,season with salt and pepper ( Cool slightly).
3) Combine all salad ingredients in large bowl. Cover, refrigerate until serving.
4) Grill chicken for 4-7 minutes per side or until chicken cooked through,Cool chicken slightly before slicing.
5) Add chicken and sautéed mushrooms to salad mixture.
6) Drizzle with dressing before serving.

Chicken Bhajia

Ingredients:
500g of Chicken Fillet (cut into small bite sized cubes)

Marinate:
Salt to taste
Green Chillies to taste
2 Tablespoon Semolina
2 Tablespoon Chana Flour
1 Teaspoon Ground Jeero
1 Teaspoon Ground Dhania
1 Grated Onion
1/2 Bunch chopped green Dhania
1/4 Bunch chopped Mint leaves

Method:
Mix marinate ingredients together and mix well to make marinate
Marinate chicken for a few hours/ overnight in marinate mix
Just prior to frying beat 2 eggs slightly and add to bhajia mixture
Add 1 Teaspoon baking powder
Fry in deep oil/ deep fat fryer

Serve with Chutneys of your choice.

Cajun Chicken Wrap

Ingredients:
4 small chicken breasts, sliced into strips
1 tablespoon Cajun spice
2 teaspoons olive oil
4 large flour tortillas
1/2 cup tzatikki dip
1 medium zuccini, grated
1 large carrot, grated

Method:

1. Place chicken strips, Cajun spice and oil in a bowl, cover and set aside for 10 minutes.
2. Heat a large non-stick fry pan over a medium-high heat.
3. Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.
4. Top each tortilla with Tzatziki dip, carrot, zuccini and grated carrot.
5. Serve immediately with a green salad of your choice.

Piri Piri Chicken

Ingredients
1 (500g) chicken
1 tsp lemon pepper
1 tsp red chillies rough or fine
¼ tsp black pepper
1 ½ tblsp garlic salt
1 tblsp vinegar or 2 tblsp lemon juice
1 tblsp Worcester sauce
1 tblsp oil
¼ tsp barbeque spice
¼ tsp Halaal Aromat
Pinch of yellow food colouring
Butter


Method

1.Marinate the chicken with all the above except butter.
2.Place in a pot with blobs of butter and cook till done.
3.Serve with garlic bread and chips or garlic bread & mixed vegetables.

Vegetables
Cut vegetables into convenient sizes don't remove the skins – use baby vegetables if possible.
Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper.

Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey
Boil together and pour over cooked vegetables.

Chicken Tikka

Ingredients:

1 kg chicken breast fillet
1 tablespoon ginger / garlic
2 tablespoons lemon juice
2 tablespoons ground dhanna / jeero
½ teaspoon gharam masala
½ teaspoon chilli powder
80 ml yogurt
2 tablespoons tomato paste
1 tablespoon chicken marinade
½ teaspoon arad
1 tablespoon fresh red chillies

Method

1. Cut chicken fillet in half, make 3 shallow cuts across each piece.
2. combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover and refrigerate overnight.
3. Griddle fry chicken on both sides until tender.

BBQ Chicken Wings

This is a recipe for Malaysian BBQ Chicken Wings
Ingredients:
10-12 chicken wings

For Marinate:
5 shallots (peeled and chopped into small pieces)
5 garlic (peeled and chopped into small pieces)
2 inches of ginger (peeled and chopped into small pieces)
1 teaspoon of dark soy sauce
5 teaspoon of soy sauce
3 dashes of white pepper powder
3 dashes of sesame oil
Sugar to taste
Salt to taste

Method:
Marinate the chicken wings for 12 hours.
Grill over fire, constantly turning them so they are evenly grilled.
Serve hot.

Source: rasamalaysia.com

Chicken Wrap

Serves: 6
Ingredients:

drizzle olive oil
1 tin sweetcorn, drained
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1/2 onion, chopped
chicken tikka sauce
a pinch of salt
3 pinches of pepper
ready cooked chicken
wrap / pitta bread

Method:
1 Put a splash of oil in a wok or frying pan. Add the vegetables and gently simmer until just soft. Add the chicken and then the tikka sauce and carry on cooking until it is piping hot and really soft.
2.Place the mixture on top of the wrap and fold OR slice the pitta bread and place the mixture in that.