Tag Archives: Chicken

Pecan chicken

Deliciously tasty and surprisingly simple to prepare.

Pecan Chicken from the 2011 Dairy DiaryServes 2
Time 35 mins plus chilling
Calories 331 per portion
Fat 13g
of which2.5g is saturated

Garlic 1 clove, crushed
White wine vinegar 1 tbsp
Maple syrup 3 tbsp
Wholegrain mustard 2 tsp
Chopped pecan nuts 2 tbsp
Chicken thighs 4, skinned
Chips and salad to serve

1 In a large bowl mix garlic, vinegar, maple syrup, mustard and chopped nuts together.

2 Add chicken to bowl and coat in sauce. Cover and chill overnight.

3 Preheat oven to 200°C/400°F/ Gas 6. Remove thighs from sauce, spoon nuts and sauce on top and bake on a tray lined with foil for 30 minutes, or until cooked through. Serve with chips and salad.

Recipe taken from the 2011 Dairy Diary.

Follow us on Twitter! Follow us on Twitter

Follow us on Facebook! Become a fan

 

Chicken and Avocado Salad Sandwich

Avocados are a rich source of vitamin E, which is required for healthy skin and good cardiovascular health. When really ripe, avocado can be mashed and used as a tastier alternative to a low fat spread.

Chicken and advocado sandwichPreparation time 10 minutes
Calories per sandwich 397 Kcal
Fat per sandwich 16g
of which saturated 2.8g
Makes 4 sandwiches

Avocado 1 very ripe large
Lime or lemon juice 1 tbsp
Mint leaves 8 shredded, optional
Mixed grain bread 8 slices
Cooked chicken breast 200g (7oz), shredded
Cucumber slices 12
Baby spinach leaves 4 handfuls, rinsed and dried

1 Halve the avocado, remove the stone and scrape out the flesh onto a plate. Mash it with lime or lemon juice and add the shredded mint, if using. Spread the mashed avocado mixture over the 8 slices of bread.

2 Arrange the chicken evenly on 4 of the slices and season to taste. Put the cucumber slices on top and then pile up

the spinach leaves.

3 Place the other piece of bread, avocado side down on top to make 4 sandwiches. Press them together gently and cut each into two pieces.

Cook’s tip
Use fresh salmon or tuna instead of chicken in the sandwich.

Recipes taken from Hearty & Healthy Dairy Cookbook.

Follow us on Twitter! Follow us on Twitter
Follow us on Facebook! Become a fan

Lemon chicken with potato wedges

This recipe is a good alternative to roast chicken, especially if you have visitors, as it looks great and is easy to double up on ingredients for more people.

Lemon chicken with potato wedges

Preparation time 10 minutes
Cooking time 50 minutes
Serves 4

426 Kcal per portion
20.5g Fat per portion of which
6.9g is saturated

Potatoes, 4 medium (about 800g) peeled and cut into wedges
Olive oil, 3 tbsp
Lemons, 2, 1 cut into 6 wedges and the other into 8 thin slices
Garlic 4 cloves, unpeeled
Thyme or oregano sprigs, handful
Chicken breasts 4, skin left on
Salt and freshly ground black pepper
Nutmeg, freshly grated
Parma ham, 4 slices
Chicken stock 150ml (¼ pint)
Crème fraiche 4 tbsp

1 Preheat the oven to 190°C/375°F/Gas 5. Put a large baking tray in the oven to heat up. Add the potato wedges to a pan of boiling salted water and simmer for 5 minutes. Drain the potatoes well, dry for a few seconds in the pan.

2 Put 2 tablespoons of oil on the hot baking sheet, add the potatoes and toss in the oil. Gently squeeze each lemon wedge over the potatoes and add them the baking tray, along with the garlic cloves and herb sprigs. Roast near the bottom of the oven for about 50 minutes, turning them after about 25 minutes and then once again to crisp and brown all over.

3 Meanwhile, put the chicken breasts in a roasting tin, rub the skin with the lemon ends then season well with salt, pepper and nutmeg. Arrange a slice of ham on each piece of meat, ruching it to look attractive, then put 2 lemon slices on top. Drizzle with 1 tablespoon of oil. Put the chicken above the potato wedges in the oven and cook for 20 minutes, then pour the stock into the tin and cook another 20 minutes.

4 Transfer the chicken to a hot platter. Pour the roasting tin juices into a small pan, bring to the boil and reduce to about 90ml (3fl oz) then whisk in the crème fraiche to make a thin creamy sauce. Spoon some sauce onto 4 hot dinner plates and place a chicken breast on top. Serve with the lemon flavoured chips, garlic cloves  and some green vegetables.

Cook’s tips
If you want less fat in this recipe, take the skin off the chicken and  don’t add the crème fraiche to the sauce – it still takes good.

Variations
The recipe works well with chicken leg portions too – cook them for 50 minutes.

Recipe taken from Year Round Dairy Cookbook. Available for just £2.99!

Follow us on Twitter! Follow us on Twitter
Follow us on Facebook! Become a fan

Thai chicken curry with noodles

A fresh and mild curry with a zesty tang – one of my favourite recipes from Just One Pot Dairy Cookbook.

Preparation time 10 minutes
Cooking time 25 minutes
Calories per portion 527 Kcal
Fat per portion 26g
of which saturated 16.4g
Serves 4
Vegetable oil 1 tbsp
Thai curry paste 3 tsp
Skinless, boneless chicken thighs 8, each cut into 4 or 6 square-ish pieces
Coconut milk 400ml can
Aubergine 1, cut into 2.5cm (1in) chunks
Baby sweetcorn 10, halved lengthways
Tenderstem broccoli 110g (4oz), cut into 5cm (2in) lengths
Straight-to-wok noodles 300g packet
Lime 1, grated zest and juice
Thai fish sauce 2 tbsp
Coriander good handful of leaves, left whole or chopped
Thai red chillies 1 or 2, deseeded and finely sliced (optional)
Lime wedges (optional)
Heat the oil in large saucepan. Stir in the curry paste and cook for half a minute. Add the chicken pieces and fry gently until sealed.
Stir in the coconut milk then add the aubergine and baby sweetcorn and bring to the boil. Simmer, with the pan half covered, for 10 minutes.
Add the broccoli stems and cook for another 2 minutes. Then stir in the noodles and put the broccoli heads to steam on top of them. Simmer, uncovered, for 3–5 minutes until the vegetables are just tender.
Season with lime zest and juice and add fish sauce, to taste, and whole or chopped coriander leaves, holding some back to garnish.
Stir gently and serve in warmed bowls. Garnish with red chilli, if you like, and a few more coriander leaves and lime wedges, if using, along with the remaining fish sauce for seasoning to personal taste.
COOK’S TIP
If you like a bit more heat in your Thai curry, add some grated root ginger, garlic and sliced chillies along with the curry paste.
Thia Chicken Curry with Noodles

Thia Chicken Curry with Noodles

Preparation time 10 minutes
Cooking time 25 minutes
Calories per portion 527 Kcal
Fat per portion 26g
of which saturated 16.4g
Serves 4

Vegetable oil 1 tbsp
Thai curry paste 3 tsp
Skinless, boneless chicken thighs 8, each cut into 4 or 6 square-ish pieces
Coconut milk 400ml can
Aubergine 1, cut into 2.5cm (1in) chunks
Baby sweetcorn 10, halved lengthways
Tenderstem broccoli 110g (4oz), cut into 5cm (2in) lengths
Straight-to-wok noodles 300g packet
Lime 1, grated zest and juice
Thai fish sauce 2 tbsp
Coriander good handful of leaves, left whole or chopped
Thai red chillies 1 or 2, deseeded and finely sliced (optional)
Lime wedges (optional)

1 Heat the oil in large saucepan. Stir in the curry paste and cook for half a minute. Add the chicken pieces and fry gently until sealed.

2 Stir in the coconut milk then add the aubergine and baby sweetcorn and bring to the boil. Simmer, with the pan half covered, for 10 minutes.

3 Add the broccoli stems and cook for another 2 minutes. Then stir in the noodles and put the broccoli heads to steam on top of them. Simmer, uncovered, for 3–5 minutes until the vegetables are just tender.

4 Season with lime zest and juice and add fish sauce, to taste, and whole or chopped coriander leaves, holding some back to garnish.

5 Stir gently and serve in warmed bowls. Garnish with red chilli, if you like, and a few more coriander leaves and lime wedges, if using, along with the remaining fish sauce for seasoning to personal taste.

Cook’s tip
If you like a bit more heat in your Thai curry, add some grated root ginger, garlic and sliced chillies along with the curry paste.

Recipe taken from Just One Pot Dairy Cookbook.

1 2 3
Blog at WordPress.com.