THEGAYUK

Tag: Chicken Recipes

  • RECIPE | Italian Chicken Liver Pate

    Pate is renowned for being ridiculously fatty, but I try and keep that to an absolute minimum by using only 1 tbsp of butter. In fact, I used a dairy-free alternative the other day when making this and it was perfectly fine. Although the cholesterol content of chicken livers is high it does provide us with a good intake of vitamin A, B-12 and folic acid.

    CREDIT: Jordan Lohan

    The Italian spin on this French classic comes from anchovy, capers, sage and parmesan- and it really is tasty! Don’t be put off by the anchovies- I’m not a lover of them on there own but in dishes like this it really takes the flavour up a notch!

    Ingredients.
    250g chicken livers, defrosted if frozen
    1 tbsp unsalted butter
    1 shallot, finely sliced
    1 clove garlic
    2 anchovy fillets
    ½ tbsp capers, chopped finely
    3 sage leaves
    80ml white wine
    small grating of lemon zest
    30g parmesan, grated

    Method.
    1. Prepare your livers by getting rid of any fat, or greenish parts.

    1. Melt the butter and a glug of olive oil in a large frying pan, and begin to cook the shallot, garlic, sage, capers, and anchovy fillets until they are golden.

    2. Add in the chicken livers and continue to fry until well browned.

    3. Add in half of the white wine, whilst stirring the pan until the wine has been almost absorbed.

    4. Add in the final half of wine and repeat stirring.

    5. Take the pan off the heat and transfer to a small food processor. I like mine completely smooth, so blitz until my desired consistency is reached.

    6. Finally add in a small grating of lemon zest, along with the parmesan. Give a final pulse and stir with a spoon to ensure zest and parmesan are incorporated within the pate.

    7. You can now serve warm spread on crositini, or alternatively spoon into ramekins and cover in the fridge until you’re ready.

  • RECIPE | Summer Pilaf

    Summer Pilaf

    CREDIT: Jordan Lohan

    Serves 2-3 people |  Prep 15 mins | Cook 30 mins

    After recently spending time in Kerala, I have returned curry mad! This mildly spicy pilaf gets its vivid colour from the super anti-inflammatory and uber healing spice, turmeric. Channel all the beautiful colours of India by serving alongside bowls of freshly prepared tidbits like; grated carrot, diced onion and tomatoes, chopped cucumber, and lemon wedges. Not only a pretty addition but those tidbits really crank up the medicinal properties of this dish. Add a dollop of natural yoghurt for some tummy loving probiotics that support digestion.

    Ingredients.

    100g white basmati, soaked for at least 30 minutes
    2 free-range chicken breasts (350-300g), cut into chunks
    1 tbsp coconut oil
    1 tbsp butter (just use another tbsp coconut oil if you avoid dairy)
    2 small onions, thinly sliced
    1 fennel bulb, thinly sliced
    1 tsp turmeric
    1/2 tsp cinnamon
    1 tbsp mild curry powder
    10g fresh ginger, grated
    3 garlic cloves, thinly sliced
    1/2 organic chicken stock cube, added to 200ml hot water

    1 red chilli, in thin strips
    1 spring onion, sliced diagonally

    Method.

    1. In a hob safe casserole dish or saute pan that has a lid, heat the coconut oil and butter and on a low heat, gently fry your onions and fennel for 8 mins to soften.
    2. Add your garlic, ginger, and spices and cook out for a minute, stirring regularly.
    3. Raise the heat to high and add your chicken to brown lightly for 4 minutes.
    4. Drain the rice that has been soaking and add rice to the pan, stir regularly and continue to fry for one minute.
    5. Add stock and once it reaches a simmer, place the lid on top and allow to simmer gently for the next 8-10 minutes. If you are having fresh vegetable tidbits, use this time to prepare them now.
    6. Lift the lid and stir everything around, if its looking a little dry then add a splash of water, if its looking overly saucy then give it a couple more minutes. Check the rice is cooked and the chicken is tender and remove from the heat. You could stir in another tablespoon of butter at this point.
    7. Season strongly with freshly cracked black pepper, scatter the spring onion and red chilli, and serve.

     

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  • RECIPE | Chicken Tequila

    Chicken Tequila

    Serves 4 | Prep 10 mins | Cook 1.5 hrs (small chicken)

    Tequila Twist on the Classic Roast

    The sauce / gravy that this dish makes is so delicious. Spoon it on top of the chicken once you’ve plated up. Fuse the almighty British roast dinner with some interesting international flavours; tequila, lime, coriander, smoked paprika, cayenne. It’s a winning combination. Most of the roast chickens I do at home use this recipe or a  rebased around the same ingredients. Yes, tequila is one of my staple store-cupboard ingredients.

    To complete the meal, throw in some Jamaican inspiration and try my recipe for Black Rice and Beans. Served together you could call it something along the lines of “Ja-Mexican”. Although every time I say this, all I can hear is Nicole Scherzi screaming “amazing”. Try this recipe for yourself and you may even be screaming out AMAZING.

    CHICKEN

    About 115g of free-range chicken will provide the following of your recommended daily intake;

    97% vitamin B3 (significant protection from heart disease, lowers levels of bad cholesterol, elevates “good” cholesterol HDL).

    70% protein.

    56% selenium (selenium deficiency, which some people who are HIV positive may have, has implications on immune function, depression, cardiovascular disease, cancer, hypothyroidism, infertility in males).

    40% vitamin B6 (can prevent anaemia, and also used to treat heart disease, high cholesterol, cramps, skin conditions, and boosting the immune system).

    36% phosphorous.

    22% choline (liver protector).

    21% vitamin B5 (great for acne and reducing oil production in the skin)

    16% vitamin B12.

    (SOURCE)

    CORIANDER  A great source of vitamin K (great for bones and teeth). It’s also high in antioxidant vitamins A & C, which are useful for healthy immune system function. Coriander is also beneficial for people suffering with skin disorders (eczema and dryness). Coriander is good for stimulating our digestion system and can also help to treat diarrhoea. There is a compound within this herb that can help protect us from stomach upset, even that which could be caused by Salmonella- more so than the antibiotic that would normally be used to treat it! (SOURCE : https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html )

    Ingredients.

    1 small chicken

    100ml tequila

    100ml olive oil

    100ml chicken stock

    1 lime, juice of

    1 lemon, cut in half

    4 garlic cloves, chopped

    30g coriander leaves, chopped roughly

    1 tsp smoked paprika

    1 tsp cayenne pepper

    Method.

    Preheat your oven to 200c / 180c (Fan) / Gas Mark 6

    1. Place your chicken in a casserole dish and smother all over with the smoked paprika and cayenne pepper.
    2. Combine the tequila, olive oil, chicken stock, juice of 1 lime, chopped garlic and chopped coriander in a bowl and mix well.
    3. Pour this on top of the chicken and ensure that there is a good covering of the coriander and garlic on the top of the bird and its legs.
    4. Place the fruit of the lime inside the carcas, along with a lemon that’s been cut in half.
    5. Cover the top of the chicken with a piece of foil and cook in the oven for 45 minutes.
    6. Remove the chicken from the oven, discard the foil, and start to spoon over the juices from the pan and replace in the oven for a further 45 minutes, spooning over the juices a twice more within the 45 minutes.
    7. Check that the chicken is cooked by piercing the thickest part and ensuring juices run clear. If in doubt, give it ten minutes more and check again.

    Once the chicken has been demolished, don’t just throw the carcass away- use it the next day to make a lovely soup. I will be making a collection of Bone Broths soon and highlighting their fantastic medicinal properties.

  • RECIPE: Winter Lentil, Kale & Sausage Soup

    Winter Lentil, Kale & Sausage Soup

    Serves 2 large portions (this would comfortably serve 4 alongside a carb such as wild rice)

    Prep 10 mins

    Cook 1 hour

    Digestion Helper

     

    It’s difficult to decide whether this is in fact a soup, or a casserole. I am going with it being a butch soup. It’s packed full of goodness with a range of classic vegetables. It really is more-ish which is why I’ve put serves 2 large portions. If you wanted it to serve 4 people I would suggest a wild rice accompaniment. It’s nutty tones would work well against the soup’s earthy, herby flavours. I did have some leftover when I made this for the pictures (minus the sausage as that’s always the first bits to go!), so the next day I re-heated with some added water and blended for my lunch.

     

    It’s a great source of fibre from the green lentils and kale. The green lentils will also work along side the spinach with their healthy digestive properties, helping to ease constipation, protect you from ulcers, and flush toxins from the colon.

    GREEN LENTILS- Lentils are a slow-burning energy giver from it’s complex carbohydrate composition. The high levels of soluble fibre mean that lentils can help lower cholesterol, reduce your risk of heart disease (as they also contain folate & magnesium) , and have great digestive health properties; prevent constipation, slow down digestion and stabilise blood sugar levels. (SOURCE; http://www.mindbodygreen.com/0-5488/7-Health-Benefits-of-Lentils.html )

    Ingredients 

    90g dried green lentil, pre-cooked according to pack instructions- alternatively cook along side from when you start browning the sausages and they can finish cooking when you add them to the soup and simmer.

    1 bay leaf

    400g sausages with herbs, each sausage cut into 4 chunks

    1 onion, finely chopped

    2 garlic cloves, finely chopped

    110ml red wine

    2 celery sticks along with any leaves, if possible- finely chopped

    3 carrots, chopped into small pieces

    1 tbsp marjoram

    500ml chicken stock

    140g frozen baby leaf spinach

    50g kale, shredded

    1 ½ tbsp organic tomato ketchup

     

     

    Instructions

    1. Brown the sausage in a deep frying pan along with the bayleaf for 10 minutes. Remove with a slotted spoon and set aside.
    2. Lightly fry the onion and garlic in the pan for 10 minutes.
    3. Add the wine and de-glaze the pan for a couple of minutes.
    4. Now you can add the lentils, stock, celery, carrots, marjoram, ketchup and reserved sausages. Bring the pan to a boil, then reduce to a simmer for 45 mins or until the carrots are cooked through.
    5. If you see the pan going dry at any point then add some water to prevent it sticking. Stir often to prevent lentils clinging to the pan.
    6. Add the spinach and kale and get the soup really hot ready to be served in big bowls.

    Remove bay leaf. Check seasoning before serving and adjust if necessary.

     

     

     

     

     

  • RECIPE: Portabella Chicken

    Portabella Chicken

    Serves 4

    Prep 10 mins

    Cook 1hr 10 mins

     

    There is nothing better than a rich red wine sauce in the Winter. Packed with portabella mushrooms this dish really is a meal in itself. I like to serve mine alongside a big bowl of tender stem broccoli and a hunk of crusty bread. For a crowd you could easily double the recipe. If this is a meal for two then why not reduce the amount of chicken, and with any leftover sauce you can freeze and use for another meal.

    PORTABELLA MUSHROOMS – A 100g serving of portabellas will provide you with the following of your recommended daily intake; 15% B5, 29% B2, 38% B3, 6% B9, 6% B1.

    B Vitamins are required to maintain a healthy metabolism and nervous system. They are also great for your skin, hair, eyes, and liver. Minerals found in portabellas’ include; potassium, phosphorous, selenium, and copper. Copper is an important mineral for our immune system. (SOURCE: http://www.livestrong.com/article/421447-portabella-mushroom-benefits/ )

    Ingredients

    2 tbsp carotino oil (or a healthy cooking oil of your choice, I always use carotino oil in rich reddish dishes for added colour and it’s vitamin properties)

    400g can Italian plum tomatoes

    300g mini portabella mushrooms, peeled and quartered

    300ml red wine

    150ml chicken stock

    4 chicken pieces (I used thighs and drumsticks)

    2 onions, chopped finely

    2 garlic, chopped finely

    2 carrots, grated

    1 tbsp sundried tomato paste

    1 tbsp porcini paste (you could use a few porcini mushrooms in place of the paste if you don’t have it )

    Handful of basil and parsley, chopped finely

     

    Instructions

    Heat your oven to 200c / 180c (fan) / Gas mark 6

     

    1. Heat the oil in a casserole dish that can both be used on the hob and in the oven. Brown the chicken on all sides for around ten minutes.
    2. Remove the chicken and put on a plate for later.
    3. Fry the onion lightly in the same pan for 10 minutes, and then remove.
    4. Fry the mushroom on a high heat for 5 minutes.
    5. Add the garlic and cook for 1 minute further.
    6. Add the wine and de-glaze the pan, scraping the bottom with a wooden spoon to lift any sticky parts. Let the wine bubble out for 5 minutes.
    7. Now add the onions back to the pan along with the carrots, tomatoes, both pastes, fresh herbs, chicken stock, season to your taste and bring the sauce to a boil.
    8. Nestle your chicken pieces on top of the sauce and place in the oven for 45 mins.

     

     

  • RECIPE: Filipino Chicken

    Filipino Chicken

    Serves 2 (or 1 if you minimise / leave out the wild rice)

    Prep 10 mins

    Cook 25 mins

    Quick, Super Easy, Minimal Ingredients

    The soy, garlic and spring onions could imply this dish being of Asian origin. However my Filipino chicken is based on a sauce referred to as “Adobo” (literally meaning sauce or marinade), and has Hispanic heritage. It’s method of cooking is used widely in the Philippines and involves stewing poultry or meat in a sauce with vinegar. Trust the amount of vinegar here, you simmer it for 25 minutes so it does take away a lot of the vinegar’s acidity.

    I have added red chilli into the mix as I fancied a meal with a kick tonight. If you’re not keen on chilli then leave it out- it’s just as good! The flavour of this dish is a wonderful meeting of sharp and mellow with a lovely garlic undertone running through it. For using such simple minimal ingredients, this really gives you back so much more than you put in!

    I served mine with wild rice, tenderstem broccoli, sugar snap peas & asparagus.

    APPLE CIDER VINEGAR- Only 3 calories per tablespoon, and array of health benefits. I actually take 1 ½ tablespoons of it with a tall glass of warm water every day to utilize it’s health properties. Apple cider vinegar has been found to lower blood sugar levels (great for diabetics), lower cholesterol levels, potentially reduce blood pressure, reduce the risk of heart disease, and some research has displayed promising results as to killing cancer cells and shrinking tumours (SOURCE: http://authoritynutrition.com/6-proven-health-benefits-of-apple-cider-vinegar/ )

    Ingredients

    2 chicken breasts, chopped

    2 garlic cloves, finely chopped

    2 spring onions, sliced on the diagonal

    1 bay leaf

    1 chilli, finely chopped (it’s really up to you how much you add or leave out, I hold some back for the final decoration of the dish when serving)

    ½ tsp salt

    ½ tsp pepper

    ½ tsp garlic granules

    60ml apple cider vinegar

    60ml light soy sauce

    60ml water

    Serve with 150g wild rice and 200g vegetables of your choice

     

    Instructions

    1. Mix the chicken pieces in the dry spices.
    2. Fry the chicken in a wok with 1 tbsp oil on a medium heat until browned.
    3. Add the chilli and chopped garlic to the pan and cook for 1 minute.
    4. Add all the liquids along with the bay leaf, bring to the boil, and reduce to a fast simmer for 25 minutes.
    5. If you are cooking wild rice then put this on now as it takes 25 mins.
    6. Remove the bayleaf, and transfer the chicken with it’s sauce and serve with scattered spring onions and chilli.

     

  • RECIPE: Chicken Coal

    Nuggets. Notoriously loved. Notoriously unhealthy. Not these!

    CREDIT: Jordan Lohan

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