Crispy chicken wings - in the oven!

10 full wings, cut into winglets and drumlets
2 tsp baking powder
1 tsp salt
hot sauce
sour cream

Pre heat oven to 120 degrees.

Pay down chicken & pop into a bag with the baking powder and salt and shake to coat.  Place wings skin side up on a wire rack over a baking tray covered in foil.

Cook for 30 minutes on low heat to render down the fat.

Turn oven upto 210 degrees and cook for a further 40 minutes, rotating the tray half way through but not turning over the wings.  They should be a golden brown colour when cooked & ready to toss in hot sauce & serve with sour cream.

Virginian Chicken Casserole

1 oz butter
4 chicken breasts
1 onion
1 lb streaky bacon
4 oz mushrooms
2 oz flour
3/4 pt stock
8oz chopped tomatoes
5oz sweetcorn

Pre heat oven to 160 degrees C.

Heat butter and oil in pan.  Coat chicken with seasoned flour and fry until golden.  Remove chicken, add bacon, onion and mushrooms to pan and cook for 5 minutes.  Stir in remaining flour, add stock, sweetcorn and tomatoes.  Bring to boil, add chicken and cooke for 1.5 hours.

One Pot Paprika Chicken

2 tsp paprika
1 tsp chili powder
3 tbsp olive oil
8 chicken drumsticks / thighs
1 onion
2 green peppers
3 garlic cloves
9oz rice
1 can chopped tomatoes
360ml stock

Mix Paprika, chilli and oil and coat chicken, marinate for a minimum of 1 hour.

Heat large pan & add chicken & marinade, frying until golden brown.  Remove chicken and add peppers, onion and garlic and fry for 2 minutes. Add rice & cook whilst stiring for 2 minutes. Add tomatoes and stock and return chicken.  Season, cover & simmer for 25 minutes.

Sticky Chicken

1 tbsp brown sugar
2 tbsp honey
1/4 cup soy sauce
2 tbsp hot sauce
2 cloves grated garlic

Cook chicken strips, peppers and onion until browned. Pour over sauce and simmer for 7-8 minutes until slightly sticky but still a sauce.

Sprinkle with sesame seeds and serve with white rice and brocoli.

Moroccan Chicken

Recipe & Image taken from http://www.closetcooking.com

1 lb boneless chicke, cut into small pieces

2 tbsp lemon juice

2 tbsp olive oil

1 tsp paprika

1/2 tsp cumin, ground

1/8 tsp ginger

1/4 tsp turmaric

1/4 tsp cayenne

1/4 tsp salt

1/4 tsp pepper

2 cloves garlic, chopped

Marinate the chicken in the mixture of the remaining ingredients for at least 20 minutes to overnight.

Skewer the chicken and grill over medium high heat until cooked, about 4-5 minutes per side.

Hawaiian Grilled Chicken

Recipe & Image taken from www.the-girl-who-ate-everything.com

3 pounds of boneless skinless chicken thighs

2 cups soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)

2 cups water

1 1/2 cups brown sugar

1 bunch of green onions, chopped (reserve some for garnish)

1/4 cup of a white onion, chopped

1/2 teaspoon minced garlic

1 teaspoon of sesame oil

1 (13.5 ounce) can of coconut milk

Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.

Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.

Serve over a platter of coconut rice and garnish with green onions and a some additional soy sauce.

Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Thai Chicken Skewers with Peanut Sauce

Recipe & IMage taken from http://www.emilybites.com

Chicken & Marinade Ingredients:

3 tablespoons low sodium soy sauce

2 tablespoons honey

1 tablespoon sesame oil (found by the Asian sauces)

Juice from one lime

2 garlic cloves, minced

1 teaspoon Sriracha (Asian chili sauce found with the other Asian ingredients)

1/8 teaspoon of red pepper flakes

2 tablespoons chopped cilantro

1 ½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized chunks

* You’ll also need 9” skewers – if using wooden skewers you should soak them in water for about 30 minutes before use

Peanut Sauce Ingredients:

2 tablespoons PB2 powdered peanut butter 

1 tablespoon low sodium soy sauce

1 tablespoon water

1/8 teaspoon garlic powder

¼ teaspoon black pepper

1/8 teaspoon Sriracha

1 teaspoon brown sugar

1/8 teaspoon sesame oil

Directions:

To create the marinade, combine the soy sauce, honey, sesame oil, lime juice, garlic, sriracha, red pepper flakes and cilantro from the first set of ingredients and mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal bag and shake to coat chicken in the marinade. Place the bag in the refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but can marinate longer – i.e. all day, overnight, etc).

Pre-heat the grill until hot. Divide the chicken evenly onto the four skewers. Place the skewers on the grill over low heat. Depending on your grill, cooking times may vary. On our 4-burner grill the chicken skewers cooked in about 10 minutes, so I suggest cooking yours for about 5-6 minutes and then flipping them and continuing to cook until chicken is cooked through.

To make the sauce, place all sauce ingredients in a bowl and whisk together until combined. Serve each chicken skewer with about a tablespoon of peanut sauce for dipping.

Maple Dijon Chicken

Recipe & Image taken from http://www.wittyinthecity.com

Chicken thighs- 1 package

Dijon mustard- 1/2 cup

Maple syrup- 1/4 cup

Rice/rice wine vinegar- 1 tablespoon

Fresh rosemary

Salt and pepper

Preheat your oven to 450ºF.

Mix together, dijon mustard, maple syrup, and  rice/rice wine vinegar. 

Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. I used boneless chicken thighs.  Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through.

 Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. 

Basil Lime Chicken

Recipe & Image taken from http://goodenessgracious.com

3 Limes (juice and zest) Divided

3 T Olive Oil

1/4 Cup Extra Virgin Olive Oil

3 T Dijon Mustard

3 T Worcestershire Sauce

3 T Soy Sauce

6 Green Onions Chopped Divided

4 Cloves Garlic Minced Divided

2 T Chopped Basil

Salt and Pepper to taste

3 lbs Chicken Breasts

Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.

Cut chicken into even cutlets and place in a gallon sized baggie.

Pour marinade over the chicken and marinate for 1 hour.

Preheat grill.

Place chicken on grill and grill for 7 minutes.

Then flip and cook until internal temp reaches 170.

Remove from grill and let meat rest.

Meanwhile combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.

Slice chicken into bite-sized pieces and pour sauce over top.

Lemon Chicken Cordon Bleu

Recipe & image taken form www.canyoustayfordinner.com

2 large chicken breasts

honey roast ham, 2 slices

provalone cheese, 2 slices


Preheat oven to 400 degrees F. 

Butterfly 2 thick chicken breasts, on each breast place some ham & provolone cheese and fold the chicken back over.

Season and sprinkle with a small amount of parsley.  Top each breast with a thin slice of lemon and bake for 17-20 minutes.

Chicken Parmesan Wraps

Recipe & Image taken from www.canyoustayfordinner.com

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving 

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup parmesan cheese

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

Buffalo chicken rolls

Recipe & image taken from www.canyoustayfordinner.com

12 egg roll wrappers (roughly 4 square inches)

1 cup cooked and shredded chicken

1/2 cup Franks hot sauce

1 cup crumbled blue cheese

1 cup dry coleslaw

blue cheese dressing to serve

Preheat oven to 400 degrees F.  lay egg roll wrappers on a clean work surface.  In a small bowl stir chicken and hot sauce until well coated.

Begin by placing a tablespoon of the coleslaw on the diagonal of the bottom right hand corner of one of the wrappers.  Next place 2 tablespoons of shredded chicken evenly on top of the slaw.  Spoon 1 tablespoon blue cheese crumbles over the chicken.  Do not overfill.

Fold the egg rolls well to ensure no leaking and seal with a damp corner.

Repeat with remaining roll and bake in oven for 12-15 minutes until the rolls are turning golden brown.

Sweet & Sour Chicken

9 tbsp tomato ketchup
4 tbsp malt vinegar
2 garlic cloves, crushed
2 large, skinless chicken breasts, sliced
1 small onion, chopped
1 red pepper, sliced
1/2 fresh pineapple, cubed

In a frying pan, cook the chicken, peppers and onions for 5-7 minutes. Add the pineapple and cooke for a further minute or so.

Mix all other ingredients together and add to pan.  Cooke on a very high heat for 3-4 minutes until all chicken is cooked through and the sauce has become very sticky.

Season and serve with boiled rice!

Chicken & Sweetcorn Soup

Image taken from www.saltnpepperrestaurant.com

2 large chicken breasts
1.2 liters stock
200g canned sweetcorn
1 tbsp cornflour
1 bunch spring onions, finely sliced
3 eggs, lightly beaten
dark soy sauce, to serve

Place chicken breasts in a saucepan with the stock and slowly bring to the boil.  Remove any scum that comes to the surface.  Simmer for 20 minutes.

Add sweetcorn to the pan and simmer for further 2 minutes.

using tongues, remove chicken and shred the flesh.

Blend the cornflour with 2 tbs water to form a smooth paste and add to the pan, stir continuously until thickened.

return the shredded chicken along with the spring onions (keeping a few for a garnish) and bring back to the boil.

Remove soup from heat and drizzle in the beaten egg, stirring vigorously as you do so,

Garnish with spring onions and serve with soy sauce.

Boma recreation

Durban Chicken

1 whole chicken (suitable for (2-3 people)

2 tsp olive oil

½ small onion, finely diced

2 tbsp garlic, crushed

½ tsp ground ginger

100ml plain fat free yoghurt

1 tbsp coriander

1 tbsp paprika

½ tbsp. salt

1 tsp cumin

1 tsp turmeric

1 tsp black pepper

1 tsp nutmeg

Mix all the ingredients together for the marinade and cover the chicken.  Marinade for 24 hours if possible before cooking in an oven at 180 degrees (fan oven for 1hr 30 mins.

Orange Salad

2 tsp olive oil

1 tsp lime juice

1 small garlic clove, crushed

½ tsp sugar

pinch salt

2 tbsp orange juice

mixed leaves

½ red onion, thinly sliced

1 orange, segmented

In a small bowl mx together the first 6 ingredients.  Combine the lettuce leaves with the onion in another larger bowl.  When ready to serve drissle the leaves with the dressing and toss to coat.  Serve immediately.

Mango Dressing

2 tbsp mango chutney

1 tbsp apple cider vinegar

1 tbsp balsamic vinegar

1 tbsp water

1 tsp golden syrup

pinch salt

Blend all ingredients together  well

Coconut Chicken Rice

Recipe & image taken from www.slimmingeats.com

1 cup uncooked rice

1 cup light coconut milk

1 cup chicken stock

1 onion, finely diced

1 red pepper, finely chopped

150g dry coleslaw

1/2 cup frozen peas

2 cloves garlic, crushed

2 teaspoons curry powder

1 tablespooon light soy sauce

low calorie cooking spray

Rinse rice under water to remove any excess starch.

Place rice in a saucepan, along with stock, curry powder and coconut milk.  Gently bring to a boil, reduce heat, cover & simmer until milk/stock is almost absorbed.  Turn off heat and leave covered for about 10 minutes to allow steam to cook off rice.

Spray a frying pan with cooking spray and cook chicken until slightly golden.

Add the onion, garlic, coleslaw and red pepper and cook for a further 5-6 minutes until the chicken is cooked through,

Add light soy sauce and frozen peas and then mix in the rice.

Slow Cooker Bacon Wrapped BBQ & Apple Chicken

Recipe & image taken from http://www.closetcooking.com

2 small boneless skinless chicken breasts

4 slices bacon

1/2 cup BBQ sauce (homemade or store bought)

2 large apples, peeled and cut into small pieces

2 tablespoons lemon juice

Wrap each chicken breast in 2 slices of bacon and place in a slow cooker.

Mix the BBQ sauce, apples and lemon juice and pour it over the chicken.

Cook on low for 8 hours.

Fresh Tomato Pasta

chicken Breast
1 Egg
35g Cornflakes
1 tsp paprika
15-18 Ripe Cherry Tomatoes
1 clove garlic
2 tbso fresh lemon juice
6/7 leaves basil
2 tbsp balsamic vinegar
spaghetti
salt & pepper

In advance, cut the cherry tomatoes into quarters, crush the garlic and add to the tomatoes along with the lemon juice, balsamic vinegar & basil.  leave in the fridge for a couple of hours if possible.

Whe your ready to prepare the rest, pre heat oven to 180 degrees.  Crush the cornflakes with paprika and season.  Beat the egg and dip in the chicken before coating with the cornflake mix.  Place on a baking tray and cook for approximately 25 minutes.

When the chicken had about 15 minutes remaining, start to cook the spaghetti and heat up a pan for the tomato mixture.  Cook the tomato mixture down for about 10 minutes and serve on top of the spaghetti along with the chicken.

Chicken & Tzatziki Pittas

Recipe & image taken from http://annies-eats.com

For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

Recipe & image taken from http://annies-eats.com

For the tzatziki:

16 oz. plain yogurt (not nonfat, if possible)

1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded

2-3 cloves garlic, pressed through a garlic press (or finely minced)

1 tsp. white wine vinegar

Salt and pepper

Squeeze of fresh lemon juice

Extra virgin olive oil

For the chicken:

4 cloves garlic, smashed

Juice of 1 lemon

2 tsp. red wine vinegar

2 tbsp. extra virgin olive oil

2 heaping tbsp. plain yogurt

1 tbsp. dried oregano

Salt and pepper

1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)

Pita bread

Fresh tomatoes, seeded and diced

Red onion, sliced thin

To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Jalapeno Chicken

Recipe & Image taken from http://www.sunnysideupsd.com/

3-4  chicken breasts
4 oz reduced-fat cream cheese, softened
1/2 cup part-skim shredded Cheddar or Colby cheese
1 tsp olive oil
4 jalapenos, chopped (ribs and seeds removed)
1 1/4 cup Panko
2 tsp taco seasoning
1/2 tsp dry parsley
1/4 tsp salt
1/4 tsp oregano
1 egg
Non-stick cooking spray

Preheat oven to 350 degrees and prepare a cookie sheet with light spray of non-stick spray.

Heat olive oil in a skillet over medium-high heat. Add the jalapenos and cook until softened. Remove the skillet from the heat and add the cream cheese and shredded cheese, stir to combine. Cut a pocket into the each chicken breast. Stuff each pocket with the cream cheese mixture. Secure with a toothpick if necessary.

In a small bowl, whisk the egg. In another small bowl, mix the Panko, taco seasoning, parsley, oregano, and salt. Dip each chicken breast in the egg then the Panko.

Place the breaded chicken breast on the prepared cookie sheet. To help give the breading a deeper color, you can give each breast a little spray of oil.

Bake for 30 minutes, or until the chicken is no longer pink inside and the juices run clear.