Barbecued potato, corn and chicken salad

 Ingredients:

• 600g (about 5 total) chicken thigh fillets
• 1/4 tsp ground cumin
• 1/2 tsp ground coriander
• 3/4 tsp smoked paprika
• 140ml extra virgin olive oil
• 1kg baby kipfler potatoes, scrubbed
• 2 corn cobs, husk and silks removed
• 4 long green shallots, thinly sliced
• 1 cucumber, finely chopped
• 2 long green chillies, seeds removed, finely chopped
• Juice of 1 lime, plus 2 tsp finely grated zest
• 1 small garlic clove, crushed
• 1 chipotle chilli in adobo sauce, finely chopped
• 1/2 cup (150g) whole egg mayonnaise
• 1/4 bunch coriander, sprigs picked

Method

1.Combine chicken with ground cumin, 1/4 tsp each ground coriander and paprika, and drizzle with 2 tbs oil. Stir to coat chicken then cover and set aside to marinate at room temperature.

2.Place potatoes in a saucepan of cold salted water over medium-high heat and bring to the boil. Reduce heat to medium and cook for 15 minutes or until just tender. Drain and cool completely then halve larger potatoes. Preheat a barbecue or chargrill to high. Toss potatoes with 2 tbs oil and grill for 6-8 minutes until charred and completely cooked.

3.Remove potatoes from grill and cool completely. Season chicken and barbecue for 10-12 minutes, turning once, until cooked through. Set aside to rest, then cut into thick slices. Drizzle corn with 1 tbs oil and grill for 10 minutes or until charred. Remove from heat and cool, then slice kernels from cob.

4.Combine shallot, cucumber and chilli in a bowl with remaining 1/4 tsp ground coriander, 1/2 tsp paprika, and 2 tbs oil. Add lime juice, zest and garlic and season.

5.Combine chipotle with mayonnaise and spread over a serving platter. Top with potato, corn, sliced chicken and cucumber mixture. Scatter over coriander sprigs and serve immediately.

https://www.delicious.com.au/recipes/barbecued-potato-corn-chicken-salad-recipe/nmzgk27z?fbclid=IwRlRTSAPFaPZleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEeIhInU2cPy-wnx_i9U_b1Hwa0ot25OybodLUHo2tna_Ko_r91jpo87GrRDmk_aem_DfvSkUi3trXD8jG7973kdQ

Buttermilk Fried Chicken Tenders

Servings: 4

Total Time: 40 Minutes

INGREDIENTS

FOR THE MARINADE

• 1 kg chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. Put the chicken in with the marinade in a large sealable container and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: 
3. In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika, then add the 3 Tbs buttermilk and stir with a fork until the mixture is evenly clumpy.
4. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) 
5. To fry the chicken: 
6. Line a baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) 
7. Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. 
8. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

By Jennifer Segal
From https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

Goood Chicken and Risoni

Serves 4, prep 10, cooking 55mi

1 1/2 tbs oil

8 (1.2kg) chicken drumsticks

1 leek, trimmed, sliced

200g button mushrooms

6 large fresh sage leaves

305g (1 1/2 cups) dried risoni

750ml (3 cups) chicken stock

300ml ctn cream

1 cup frozen peas

Finely grated parmesan, shredded lemon zest, fried sage leaves

Preheat oven to 200*.

Place large baking dish in oven for 5 min or until hot

Remove dish from oven. Drizzle 3tsp oil over base of dish. Add chicken, leek, mushroom and sage. Season and drizzle with remaining 3tsp oil. Bake for 20 min or until chicken golden.

Use tongs to turn drumsticks. Sprinkle risoni into gaps between drumsticks. Pour over stick and cream.

Bake for further 30 min or until chicken is golden and cooked through and liquid is almost absorbed.

Transfer drumsticks to large plate and cover with foil and keep warm.

Add peas to risoni and stir well to combine. Set aside for 5 min or until peas heated.

Return chicken to dish.

Sprinkle with parmasen, lemon zest and fried leaves.

Ras-el hanout Baked Chicken

Ingredients

• 400g/14oz sweet potatoes, peeled and cut into 2cm/1in cubes
• 400g/14oz carrots, cut into 2cm/1in cubes
• 1 tbsp olive oil
• 1 large red onion, cut into 8 wedges
• 3 garlic cloves
• 4 chicken breast fillets (about 170g/6oz each)
• 1 lemon, quartered
• 2 tsp ras-el-hanout spice mix
• handful fresh thyme sprigs
• handful fresh coriander, finely chopped
• salt and freshly ground black pepper
• 4 tbsp low-fat natural yoghurt, to serve

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes and carrots in a roasting tray, drizzle over the oil and season well with salt and pepper. Roast for 10 minutes.

2. Add the red onion and garlic and toss well. Can also add mushrooms.  Roast for another 20 minutes. 

3. Put the chicken breasts and lemon quarters in the roasting tray in a single layer. Sprinkle everything with the ras-el-hanout and thyme. Roast for a further 15-20 minutes, or until the chicken is cooked through. Stir through the coriander. 

4. To serve, divide between four plates, each with a slice of roast lemon for squeezing over and a tablespoon of yoghurt.

Slow Baked Tomato and Olive Chicken

6 chicken marylands or thighs
1/2 bunch thyme
4 bay leaves
5 cloves garlic
1tbs lemon zest
250 g cherry tomatoes
1 cup tomato puree
1/2 cup red wine
5 anchovies
1/2 cup mixed olives

Preheat oven to 180 degrees.
Place chicken, thyme, bay leaves, garlic, lemon zest, tomatoes, tomato puree, wine, anchovies and olives in heavy pan.
Sprinkle with salt and pepper.
Cover with tight lid and bake for 1 hour.
Remove lid and increase heat to 200.
Bake further 30 mins till golden.

Chicken and Veggie Pie

Ingredients
2-3 sheets puff pastry
Butter
1 leek, white part washed and thinly sliced
125g mushrooms, quartered or sliced
1 tbs flour
1 cup chicken stock
1 tbs port
1 tsp chopped thyme or mixed herbs
1 tsp cream
1 cup diced cooked chicken

Steps
Preheat oven to 180
Melt butter in frypan and sauté leek until soft.
Add mushroom and cook.  Set aside.

Add more butter and melt.  Add flour to make paste.  Gradually add chic stock, stirring constantly.  Also stir in port and juice from leeks and mushroom mix.  Add cream then leeks and mushrooms and chic.  Mix well and set aside.  (can also add in vegies like carrot, broccoli, cauliflower etc)

Put in dish and top with pastry.

Bake in oven for 30-40 min.

Add more butter and melt. Ad. Flour to make paste. Gradually ass che

Roast Chicken with Yoghurt Garlic Sauce

Another Bill Granger, Sydney Food p 136 recommended by Tegan

1 x 1.5 kg chicken
Sea salt
Freshly ground black pepper
1 onion, finely sliced
2 lemons
1 tbs chopped oregano
5 tbs olive oil

Tomato salad
Small ripe tomatoes
Sea salt
Red wine vinegar
Olive oil
Flat leaf parsley

Yoghurt Garlic Sauce
2 cloves garlic, crushed
1/4 tsp sea salt
1 cup yoghurt

Remove backbone of chicken. Place chicken breast side down on cutting board and using scissors cut through meat and bone on either side of backbone. Cut off wing tips. Make a small incision at the joint where drumstick meets the thigh. Flatten out the chicken with your hands. Season on both sides with salt and pepper.

Spread the onion on the bottom of the baking dish and place chicken skin side up on bed of onions. Cut up one of the lemons into fine slices and arrange over the chicken. Sprinkle with oregano and 2tbs olive oil. Cover and leave for 4 hours.

Preheat oven to 250*. Remove chicken from marinade, transfer to baking tray and place under hot grill for 10 min or until chicken is golden brown. Turn chicken over, drizzle with another tbs of olive oil and cook on other side till golden brown.

Return chicken, skin side up to baking dish with onions and drizzle with 2tbs olive oil. Bake for 15 min. squeeze juice of remaining lemon over chicken and cook for a further 10 min or till chicken cooked.

Serve with tomato salad and garlic sauce.

Tomato salad and garlic sauce
Quarter tomatoes and sprinkle with sea salt, vinegar and olive oil. Marinate an hour before draining and mix with chopped flat leaf parsley and drizzle of olive oil.
To make garlic sauce, mix ingredients and leave 1 hour

Sticky Barbecue Wings

12 Chicken wings (1kg)
1/4 cup (60ml) BBQ sauce
1/4 cup (60ml) plum sauce
1 tbs worchestershire sauce


Preheat oven to hot.
Joint chicken wings.
Combine sauces and marinate.
Place in roasting dish on single layer. Roast uncovered in hot oven for 25 min or till cooked through

Balsamic chicken with pesto

Balsamic Chicken with Pesto Gravy and Bitter Greens
Serves 4
Tags: brunch dinner lunch poultry vegetables sauté
Submitted by
Rachael Ray
on 09/01/07
This recipe is one of Rachael's Top Ten Recipes of 2007!
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INGREDIENTS
2 chicken breasts
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Reggiano cheese shavings
2 tablespoons butter
1 tablespoon all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream or half-and-half
1/4 cup homemade or store-bought pesto
PREPARATION
Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small sauté pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.
Transfer the chicken to the hot sauté pan, seasoned side down, and cook on each side for about two minutes.
While the chicken is cooking, combine the arugula, with the juice of half a lemon, a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.
To the sauté pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Pour pesto gravy over the chicken and then top with the arugula. With a peeler, shave some Parmigiano Reggiano over the greens, season with a little salt and pepper and toss to coat.  

Spicy coriander chicken with udon noodles

Donna Hay April May 2011 page 42

3 cups coriander, plus extra to serve
2 long red chillier, chopped
1/2 cup unsalted peanuts
1/2 cup lime juice
2 tbs vegetable oil
2 tbs mirin
1 tbs caster sugar
3 x 200g chicken breast fillets, cut into strips
2 x 440g packet udon noodles, blanched
200g green beans, thinly sliced and blanched

Place corinader, chilli, peanuts, lime juice, oil, mirin and sugar in bowl of small food processor and process till roughly chopped.
Place half coriander mixture in bowl with chicken and toss to coat.

Heat large frying pan over medium heat and cook chicken for 12 - 14 min until cooked through.
Place noodles, beans, beans and remaining coriander mixture in a bowl and mix to combine.

Top the noodles with the chicken and extra coriander leaves to serve.

Serves 4

Chicken, Risoni and Lemon Soup

Best ever Donna Hay soup, found by Karen Harcombe and once brought to our house straight from the stove. Thanks again Karen!

1 tbs oil
1 brown onion, chopped
1 clove garlic, sliced
4 chicken thigh
1 litre chicken stock
2 cups water
1 cup risoni
1 tbs finely grated lemon rind
1/4 cup lemon juice
1/2 cup flat leaf parsley leaves
Finely grated Parmesan and lemon zest to serve

Steps:
Heat oil in saucepan over high heat. Add onion and garlic and cook for 1-2 minutes.
Add chicken, chicken stock, water and cook for 20 minutes. Remove chicken, shred and set aside.
Add risoni to pan and cook for 6-8 minutes.
Add chicken with lemon rind, lemon juice and parsley.

Sprinkle with Parmesan and lemon zest to serve.

Hokkein noodles with chicken

Stir Fried Chicken and Ginger Noodle:
Sam Hwangs Recipe
 
 

 500g chicken thigh fillets
 ¼ tsp five spice powder
 1 clove garlic, crushed
 ½ tsp sesame oil
 2tbs oil
 1 red capsicum, chopped
 125g broccoli, chopped
 500g pkt fresh Hokkien noodles
 2/3 cup water
 1 tbs dry sherry
 ¼ cup oyster sauce
 1 tsp cornflour
 1 tbs light soy sauce
 6 green shallots
 
 
Cut chicken into thin strips, combine five spice, garlic and sesame oil in bowl.
Heat oil in wok, add chicken and stir fry till brown and tender.
Stir in ginger, capsicum and broccoli and cook for 3 min.
Add noodles, water, sherry, oyster sauce and blended cornflour and soy sauce.
Stir until mixture boils and thickens slightly.
Stir in shallots.
 
Serves 4.

Curried chicken and broccoli

Ingredients:
3 cups chopped cooked chicken
180g broccoli, chopped
440g can creamy chicken condensed soup
2tsp curry powder
2tbs lemon juice
1/2 cup mayonnaise
3/4 cup grated tasty cheese
1/2 cup packaged bread crumbs

Steps:
Grease ovenproof dish. Spread chicken in dish. Zap broccoli until just soft, rinse under cold water; drain. Place broccoli on chicken. Combin undiluted soup, curry powder, juice and mayo in pan. Bring to boil, pour over chicken and broccoli. Sprinkle with combined cheese and crumbs, bake uncovered in moderate over about 10 minutes or till cheese melted.
Serves 4.

This is the meal my previous ministers wife use to cook us when we were having a bad day.