Filtering by Category: CHICKEN
MOROCCAN CHICKEN FLATBREADS
RECIPE DEVELOPED FOR WOOLWORTHS
The homemade flatbreads, the simplicity of the Boneless Butterflied Chicken, this dish is a winner in my eyes. Packed with heaps of great flavour and lots of fun textures. Enjoy.
Prep 00:25
Cook 00:45
Serves 6
Super Easy
Ingredients List
Macro Free Range Boneless Moroccan Butterflied Chicken
Breads
250g Macro Organic self raising flour
250g Woolworths Natural Greek Style yoghurt
1 tbs Macro Organic Extra Virgin olive oil
Tahini Yoghurt Sauce
4 tbs Woolworths Natural Greek Style Yoghurt
1 tbs Macro Organic Unhulled Tahini
1 clove garlic, finely grated on microplane
1 tbs Macro Organic Extra Virgin olive oil
1/2 lemon, juiced
Pepper, to taste
3 Lebanese cucumber, cut in quarters lengthwise, seeds removed
200g Woolworths Danish Style Feta, crumbled
1/4 cup parsley, roughly chopped
1/4 cup coriander, roughly chopped
1/4 cup mint, roughly chopped
1/4 red onion, finely sliced
1 green long chilli, thinly sliced
Lemon wedge, to serve
Macro Organic Extra Virgin olive oil, to serve
Method
Breads
Step 1. In a large bowl combine all ingredients, mixing well to form a rough dough. Remove from bowl and knead for 5 mins on a floured surface. Shape dough into a ball and cover loosely with a damp towel. Rest for 30 mins.
Step 2. Divide dough into thirds, and cut each third in half. You should now have 6 pieces. Working one dough ball at a time, using a rolling pin (or a bottle of wine) on a floured surface roll out to 2-3mm thickness - these don't need to be pretty and they don't need to be a perfect shape, think of a little mini naan bread.
Step 3. Place pan (you could use fry pan, skillet, griddle pan or even your bbq) over high heat. Working in batches, brush on a little of your ghee / butter / oil onto pan and cook 1-2 mins each side or until golden and beginning to puff up.
Step 4. As you cook your breads, wrap them in a tea towel to keep warm while you cook the remaining breads.
Chicken + Tahini Yoghurt Sauce
Step 1. Preheat your BBQ or griddle pan to medium high heat, cook chicken skin side up for 10 mins, flipping and cooking for further 10 mins or to your liking. Remove from heat and allow to rest before slicing into strips.
Step 2. While the chicken is resting, bring together the tahini yoghurt sauce by combining all ingredients in a medium bowl mixing well until combined and smooth.
Step 3. Load up your flatbreads with a solid schmear of tahini yoghurt sauce, topped with cucumber, chicken, feta, herbs, chili, onion and a wedge of lemon.
VEGEMITE CHARRED CHICKEN WRAP
RECIPE DEVELOPED FOR VEGEMITE & OONI
These charred chicken wraps are packed with bold flavour and take no time to cook up in the Ooni Karu 12g.
Prep 00:15
Cook 00:15
Serves 4-6
Easy
Ingredients
1kg chicken thigh
Marinade
1/2 cup Greek yoghurt
1 tbsp Vegemite
1 tbsp minced garlic
2 tsp minced ginger
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp ground coriander
1 tbsp ground cumin
1 tsp salt
1 butter lettuce, torn
2 Lebanese cucumbers, sliced
3 ripe medium tomatoes, sliced
1 small bunch fresh mint leaves
1 small bunch fresh coriander leaves
Pickled onions, to serve
Greek yoghurt, to serve
Method
Step 1. Mix the marinade ingredients together in a bowl. Add the chicken and coat thoroughly.
Step 2. Place the Ooni Dual-Sided Grizzler plate in the OONI Karu 12g. Preheat to 250℃.
Step 3. Arrange the chicken on the Grizzler plate and cook for 15 minutes. Remove from the heat and allow the chicken to rest for 5 minutes.
Step 4. Slice the chicken and serve with fresh salad and yoghurt on your wrap of choice.
CHICKEN AL PASTOR TACOS
A simplified, but tasty take on the “al pastor” method for tacos. Salty, sweet and spicy. A great one to share with friends; a taco in one hand and a cold beer in the other.
Prep 00:20
Cook 00:30
Serves 4
Easy
Ingredients
12 small, soft flour tortillas
1kg skinless chicken thigh
4 fresh pineapple rounds, cut 2cm thick
Marinade
1 cup pineapple juice
2 tbs olive oil
2 tinned pineapple rings
4 cloves garlic
1 tbs smoked paprika
1 tbs oregano
1/4 tsp ground cinnamon
1 tsp salt
1 dried chipotle chilli*
1 dried guajillo chilli*
To serve
Sour cream
Finely chopped white onion
Fresh coriander
Lime wedges
Hot sauce
Method
Step 1. Rehydrate the dried chillies by covering with hot water. Allow to soften for around 15 minutes. Remove the chillies and keep the water aside.
Step 2. To make the marinade, add all of the marinade ingredients to a blender jug along with a splash of the steeping water from the dried chillies and blend until smooth.
Step 3. Coat the chicken in the marinade and allow it to sit in the fridge for at least 2 hours (optional).*
Step 4. Preheat the BBQ to high heat. Cook the chicken and the pineapple on the grill until caramelised and cooked through. Warm up the tortillas briefly on the grill. Roughly chop the chicken and the pineapple and serve on warm flour tortillas with sour cream, white onion, fresh coriander, lime and your favourite hot sauce.
Notes
*If you can’t find dried whole chillies, you could use a teaspoon dried chipotle powder and a teaspoon dried giajillo powder or omit these ingredients. It will still taste great!
* You can skip the long marinating time and simply cook the chicken straight away to save some time. Also note that you do not want to marinade any longer than 2hrs as the pineapple juice can denature the proteins in the chicken making it overly tender and unappetising.
TACO TIME! MORE RECIPES HERE
LEFT OVER ROAST CHOOK TACO
Leave the old roast chook salad rolls behind and rip into this roast chook tacos!
Prep 00:10
Cook 00:15
Serves 4
Super Easy
Ingredients
12 soft flour tacos, warmed
3 cups rotisserie chicken, shredded (plus the juice or ‘jelly’ from the bag)
1/2 onion, diced
2 cloves garlic, finely chopped
2 tsp ground cumin
2 Tbsp chipotle in adobo*, chopped
To serve
1/4 white cabbage, shredded
Sour cream
Extra chipotle in adobo sauce
Fresh coriander
Lime wedges
Method
Step 1. Fry the onion and garlic in olive oil until soft. Add the cumin and season with a little salt. Add the chipotle sauce and chicken jelly (if you have it) with 1/4 cup water. Simmer gently for 2-3 minutes.
Step 2. Add the chicken and stir through the sauce (add more water if needed to moisten).
Step 3. Serve the chicken with warm, soft tortillas, extra chipotle sauce, sour cream, shredded cabbage, coriander and lime.
Notes:
* You can find chipotle in adobo at most large supermarkets these days alternatively hit up your local speciality grocer or online.
IT’S TACO TUESDAY
Featured
GREEN CURRY CHICKEN WINGS
Chicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
Read MoreCHICKEN NUGGETS WITH SPECIAL SAUCE
Who doesn't love a crispy golden chicken nugget? And they are even better when they are dredged through my special sauce! Perfect for the whole family, get cooking!
Read MoreSOY POACHED CHICKEN
RECIPE DEVELOPED FOR KIKKOMAN
Serves: 6
Prep time: 5 minutes
Cooking time: 45 minutes
Ingredients
1 whole free-range chicken (about 1.4kg), at room temperature
2 teaspoons rice bran oil
3cm ginger, finely sliced
3 cloves garlic, finely sliced
3 spring onions, chopped into 4cm pieces
4 star anise
3 cinnamon sticks
1 ½ cups (375ml) shaoxing wine
1 bottle (250ml) Kikkoman’s Soy Sauce
⅓ cup white sugar
2 teaspoons salt
4-6 cups of chicken stock (depending how much you need to cover your chicken)
To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan)
Cooked white rice
1 long red chilli, finely sliced
Radish pickles
Method
1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes.
2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr.
3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.
WATCH THE VIDEO HERE 👇🏼
MORE CHICKEN RECIPES HERE
Featured
BUTTERFLIED JERK CHICKEN
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
Prep 00:15
Cook 00:45
Serves 4
Capable Cooks
Jerk Seasoning
2 tbs garlic powder
1 tbs salt
1 tbs white sugar
1tbs dried oregano leaves
2 tsp allspice
2 tsp chili powder
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground cloves
1 Lilydale Free Range Whole Chicken, butterflied*
2 tbs Australian Extra Virgin Olive Oil
Pineapple Jalapeno Salsa
1 whole fresh* pineapple, peeled and cored and cut into small pieces
2 jalapeno chili, seeds and membrane removed, diced
1 tbs Australian extra virgin olive oil
1/2 cup coriander leaves, finely chopped
Sea salt, to taste
Kale Callaloo
1 tbs Australian Extra Virgin Olive Oil
1 medium brown onion, diced
2 cloves garlic, crushed
2 birds eye chili, finely chopped
1 small red capsicum, diced
1/2 bunch kale, washed, stems removed and roughly chopped
1/4 cup coconut milk
Sea salt, to taste.
Yellow Rice
1.5 cups jasmine rice
1/2 tsp turmeric powder
1/4 cup sultanas
Hot Sauce*
1/2 tbs grape seed oil
10 jalapenos, sliced*
2 cloves garlic, roughly chopped
1/2 tbs coriander seeds
1/2 tsp cumin seeds
2 ripe peach, skin removed, chopped
1/2 tbs sea salt
1 tbs sugar
2 tbs rice wine vinegar
Garnish
Coriander sprigs, to serve
Lime wedges, to serve
Method
Step 1. To make jerk seasoning toss all spices together in a small bowl mixing well to incorporate. Cover chicken well on both sides with spices and allow to marinade while you start the other elements of the dish.
Step 2. While the chicken is marinating, make you hot sauce by adding all ingredients to a medium saucepan over medium heat. Cover and cook for 30mins until all ingredients have softened. Allow to cool slightly and using a stick blender blitz together until smooth. Set aside to cool completely, once cooled decant into jar or sauce bottle.
Step 3. Cook rice as per your preferred method adding turmeric and sultanas at the start of the cooking process. Keep warm until ready to serve.
Step 4. While the hot sauce and rice is cooking, preheat a hooded BBQ (or oven) to 200C. Cook chicken skin side up for 15 mins, flip and cook skin side down for 5mins or until slightly charred, turn again skinside up and cook for a further 15mins or until chicken is cooked through and when tested juices run clear. Allow to rest before serving.
Step 5. While the chicken is cooking make the kale callaloo and pine apple salsa. For the salsa, toss together all ingredients in a serving bowl and set aside in refrigerator until ready to serve. For the callaloo, sautee off the onion, garlic, chili and capsicum for 3-5mins, add kale and stir through, pour over coconut milk and cook covered for 5 mins stirring frequently until kale has wilted and softened.
Step 6. Serve all elements family style so that you can pick and choose how you plate your own dish, enjoy with a good dollop of the hot sauce, plus some extra coriander and lime for garnish.
Notes
* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.
Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board.
* Feel free to use canned pineapple depending on seasonality.
* Hot sauce - this recipe will make more than you need, any left over hot sauce can be stored in an airtight container for up to 1 month in the fridge.
* Hot sauce - feel free to add extra chili to give the sauce an even bigger kick! Try adding a habanero for some real punch!
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
MORE EASY CHICKEN RECIPES
FRIED CHICKEN BURGER W/ HABANERO MAY + GREEN CHILI JAM
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
Prep 00:15
Cook 00:45
Serves 4
Capable Cooks
Fried Chicken
4 tbs paprika
4 tsp garlic powder
2 tsp sea salt
2 cups buttermilk
1 egg
4 x Lilydale chicken thigh fillets
1 cup plain flour
1/3 cup cornflour
Sunflower oil, to deep fry
Habanero Mayo
2 tbsp habanero hot sauce
1 cup whole egg mayonnaise
1/2 lime juiced
Green Chili Jam
8 long green chili, tops removed and roughly chopped
1 clove garlic
1/2 cup water
1/2 cup rice wine vinegar
2 cups white sugar
Assembly
4 brioche buns, lightly toasted
1/4 iceberg lettuce shredded
Step 1. Prepare the buttermilk by adding 2 tbs paprika, 2 tsp garlic powder and egg, mix well to combine, place chicken into large bowl and pour over butter milk and allow to sit covered in fridge while you make the other components of the burger.
Step 2. To make the Green Chilli Jam. Add the chillies and garlic to a food processor and blitz until all uniform in size, about the size of a chilli seed. Transfer into a saucepan and add the remaining ingredients. Bring to the boil, then reduce to a simmer for 40-45 minutes until the jam has reduced in liquid by a third. Transfer into a jar and refrigerate (to allow it to thicken) until ready to serve.
Step 3. While the chili jam is cooling, it is time to bread the chicken. Combine the flours, along with remaining garlic powder, paprika and salt in a large bowl. One at a time, remove chicken thighs from buttermilk and then dredge chicken through flour, coating well, using your hands, push chicken into flour mix to cover completely, flip and repeat, breading and dredging twice.
Step 4. Place breaded chicken on a wire rack until time to cook. Repeat for all chicken thighs. Heat oil in a large heavy based pot or deep fryer to 180C. In batches, cook chicken for 5-8 mins until golden and cooked through. Set on wire rack to drain any excess oil.
Step 5. Once chicken is cooked, make the habanero mayonnaise. Combine all ingredients in a medium bowl beating well to bring together. Cover and place in fridge until needed.
Step 6. Assemble the burger with lashings of habanero mayo, followed by a layer of shredded iceberg lettuce, next place fried chicken and top with a generous spoon of the chili jam, top off with the brioche bun coated in more habanero mayonnaise.
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
BURGERS BURGERS BURGERS
MEXICAN BUTTERFLIED CHICKEN TACOS W/ CORIANDA JALAPENO CREMA
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PREP 00:10
COOK 00:45
SERVES 4
Easy
INGREDIENTS
Marinade
2 tbs extra virgin olive oil
1 tbs smoked paprika
1 tbs ground cumin
1 tbs dried oregano
½ tsp chilli powder
½ tsp ground cinnamon
Finely grated zest of 1 orange
Juice, 1 orange
1 tbs sea salt
1 Lilydale Free Range Whole Chicken, butterflied*
Coriander Jalapeno Crema
1 bunch coriander, torn (stems and leaves only)
4 jalapeno, roughly chopped
250g sour cream
1 ripe avocado
1 tbs water
1 tbs australian extra virgin olive oil
Juice, 1 lime
Sea salt, to taste
To serve
12 mini Corn tortilla, charred on BBQ
4 jalapeno, charred on BBQ
Lime, to serve
Coriander, to serve
90g fetta, finely crumbled, to serve
Step 1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked.
Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve.
Step 3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos.
Notes
* To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.
Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board.
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PAPRIKA CHILI CHICKEN SKEWERS W/ CREAMY PERI PERI
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PREP 00:10
COOK 00:45
SERVES 4
Easy
INGREDIENTS
1kg Lilydale Free Range Chicken Thigh Fillets
2 tsp smoked paprika
1 tsp cayenne Pepper
1 tsp cumin
1 tsp sea salt
1 tbs Australia extra virgin olive oil
Peri Peri Sauce
1 red capsicum, chopped into 4cm chunks
1 small carrot, chopped into 1cm half moons
1 small red onion, chopped into 3cm chunks
4 cloves garlic, skins left on
1 tsp dried oregano
5 birds eye (small) red chili’s, roughly chopped, seeds in
2 large red chili, roughly chopped, seeds in
5cm knob ginger, finely grated
2 lemon, zested
1/4 cup white wine vinegar
1/4 cup olive oil
Sea salt, to taste
BBQ Corn Salad
6 corn on the cob, husks removed
1/2 cup coriander, leaves only, roughly chopped
1/4 cup mint, leaves only roughly chopped
1 tbs Australian extra virgin olive oil
Sea salt, to taste
METHOD
Step 1. Preheat oven to 180 degrees. For the peri peri, add capsicum, onion, carrot and the garlic still in their skins to a baking tray. Sprinkle over oregano, a pinch of salt and a good glug of olive oil. Toss to coat the veggies, then bake for 25-30 minutes*. In the last 10 minutes add the chillies. Bake until the veggies are softened. Squeeze garlic from it’s skins into a food processor and add the roasted veggies with the remaining ingredients. Pulse until you form a chunky paste. Set aside.
Step 2. Pre heat hooded BBQ on high. In a small bowl mix together spices for chicken, combining well. Place chicken thighs on a large plate or tray, drizzle with olive oil and sprinkle over the spices, rub well to coat chicken.
Step 3. Cook corn on BBQ until slightly charred on all sides, remove and cover with foil to keep warm. Cook chicken skewers turning regularly, for 8 minutes or until charred and cooked through. Place on a plate, cover loosely with foil and rest for 5 minutes
Step 4. Remove corn kernels from the cob by carefully slicing down the length of the cob with your knife, toss kernels with coriander, mint and olive oil, seasoning with sea salt. Serve with grilled chicken skewers, corn salad and peri peri sauce.
Notes
* The roasting of the veg for the peri peri sauce can also be done on a hooded BBQ - this will add a nice charred element to the sauce, be sure to turn the veg frequently so as not to burn.
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PIE TIME!
CHICKEN & LEEK PIE W/ SOUR CREAM PARMESAN PASTRY
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PREP 00:20
COOK 00:35
Makes 1 family size pie
Capable Cooks
INGREDIENTS
1kg Lilydale Free Range Chicken Thigh Fillets, cut into small 2cm pieces
1/2 tbs olive oil
2 tbs butter
1 leek
1 clove garlic, crushed
1 sprig thyme
1/4 cup tarragon, leaves, finely chopped
1/2 tbs dijon mustard
Sea salt, to taste
Pepper, to taste
1/4 cup plain flour
1/4 cup cream
1/4 cup good quality chicken stock
Sourcream & Parmesan Pastry
225g plain flour
200g butter
25g grated parmesan cheese
125ml sour cream
Sea salt, to taste
1 egg, beaten
METHOD
Step 1. Start by making your pastry. In a food processor blitz together the flour, butter and parmesan until it resembles breadcrumbs, add sour cream and sea salt and pulse until a rough dough forms. Turn out onto a lightly floured bench and gently bring together until smooth. Shape into a ball and wrap in plastic wrap and allow to rest in the fridge for 20mins.
Step 2. Preheat oven to 220C. While the pastry is resting, make a start on the filling by heating a large non stick frypan over high heat, add oil and cook chicken in batches, until lightly coloured, remove and set aside.
Step 3. To the same fry pan add leek and butter, reduce heat and gently sweat down the leek for 3-4 mins. Add garlic, thyme, tarragon and mustard. Stir well to combine. Add chicken pieces and cook for a further 3 mins seasoning well with sea salt and pepper.
Step 4. Sprinkle over flour and stir to coat all the chicken, cook over low heat for 3-5mins then pour over cream and chicken stock. Bring to a gentle simmer stirring well to incorporate flour and create a silky sauce*. Add filling to a 25cm (1.5L) pie dish.
Step 5. Remove pastry from fridge and roll out to 5mm thickness in the shape of your pie dish. Cover filling with pastry, crimping the edges. Cut a small hole in the centre of the pastry top and brush with egg wash. Bake for 10mins at 220C and then reduce temperature to 180C and cook for a further 20-25mins. Allow to cool slightly before serving.
Notes
* If the sauce is looking thick, do not worry, this will loosen slightly when pie is baked in the oven.
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY LILYDALE FREE RANGE CHICKEN
PIE TIME!
CHICKEN MOLE TACOS
RECIPE BROUGHT TO YOU BY OLD EL PASO
SERVES: 4
WHAT'S IN IT?
Mole Spice Mix
2 tbs Australian extra virgin olive oil
1 brown onion, roughly chopped
3 cloves garlic, crushed
1 packet Old El Paso Taco Spice Mix
1/2 tbs chipotle chili powder (or other Mexican chili powder)
1 tbs dried oregano
1/2 tsp cinnamon powder
Zest, 1 orange
Juice, 1 orange
250ml chicken stock
50g dark chocolate
8 Free Range Chicken thighs
Purple Cabbage Slaw
1/4 head purple cabbage, finely shredded
Juice, 1 lime
1/4 cup coriander, leaves only
Sea salt, to taste
To serve
10 pack Old El Paso Mini Flour Tortilla
Coriander, to serve
Lime, to serve
Sour cream, to serve
PUTTING IT ALL TOGETHER
Step 1. Preheat oven to 180C. In a large oven proof saucepan over medium high heat saute onion in olive oil for 5 minutes until fragrant and lightly coloured, add garlic and cook for a further 3 minutes. Reduce heat to low and add Old El Paso Taco Spice Mix along with chipotle chili powder, oregano, cinnamon and orange zest. Stir to combine and cook gently for 2-3mins to activate the spices. Increase the heat and add orange juice, chicken stock and chicken thighs. Bring to the boil, once boiling cover and place into oven and cook for 1.5hrs or until the chicken thighs are nice and tender. Remove from oven and allow to cool slightly.
Step 2. Once cooled, remove chicken from cooking liquor and shred using two forks. Place the saucepan with sauce back onto the heat and bring to the boil, reduce slightly, once reduced add chocolate and stir through to combine well. Add pulled chicken to the mole sauce and keep warm to serve.
Step 3. Make cabbage slaw by simply tossing with coriander and sea salt and dressing with lime juice. Serve chicken on Old El Paso Mini Flour Tortillas with sour cream, slaw, extra coriander and lime.
CREDITS
Recipe: Hayden Quinn
Food: Hayden Quinn
Styling: Breda Fenn
Photo: Luisa Brimble
RECIPE BROUGHT TO YOU BY OLD EL PASO
FIESTA TIME!
CHICKEN SOUP
RECIPE CREATED FOR YAHOO! LIFESTYLE
If you were a real hipster, you would call this a “bone broth” but really, its just a soup. Nourishing, flavourful and perfect as a way to add flavour to curries, tagines, casseroles without the packet stuff!
Making this soup is a bit of an art, its not an exact recipe, basically all you need is water and chicken and then whatever else you throw in there will add / develop the flavour.
Prep 00:15
Cook 03:00
Easy
WHAT’S IN IT?
1 x 1.2kg whole organic chicken / 1.2kg chicken feet / 1.2 kg chicken carcases or a mix of these
1 tbs Cobram Estate extra virgin olive oil
1 brown onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
1 whole head garlic, cut in half
5 cm knob ginger, roughly chopped
2 star anise
8 pepper corns
Soft herbs - whatever you may have leftover in the fridge
Anything else that is looking a bit rough in your fridge
PUTTING IT ALL TOGETHER:
Step 1. In a large pot* over medium high add the onion, carrot, celery, garlic and ginger. Cook until vegetables are aromatic. Season with salt.
Step 2. Add chicken and cover fully with water. Bring water to the boil (this may take up to half an hour), add any of your soft herbs at this stage and reduce heat to a slow simmer cooking for 3 hour or until chicken is cooked.
Step 3. Once cooked and cooled slightly strain off soup using a strainer lined with a clean chux. This will give you a base soup recipe that you can do so many things with.
———————————-
Recipe notes and tips:
* You pot will need to be big enough to hold a whole chicken plus liquid.
SOUP TO KEEP YOU WARM…
CHICKEN W/ WHITE WINE, BAY & MUSTARD
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
2 tbs olive oil
1.5kg chicken, cut into 6 pieces
1 bulb garlic, halved horizontally
1 cup (250ml) dry white wine
8 shallots, peeled
600g small kipfler potatoes, scrubbed then halved lengthways
4 fresh bay leaves, torn
2 cups (500ml) chicken stock
2 tbs wholegrain mustard
1 1/2 cups (180g) frozen peas
1/2 bunch kale, stalks discarded, leaves torn
PUTTING IT ALL TOGETHER:
Preheat oven to 200°C.
Heat oil in a large ovenproof frying pan or baking dish. Season chicken well all over, add to pan and cook, turning once, for 8 minutes or until well browned. At the same time add garlic cut-side down and cook for 2 minutes or until browned. Transfer chicken and garlic to a plate.
Add wine, shallots, potatoes and bay leaves to pan and boil for 5 minutes or until wine is reduced by half. Add stock and mustard, return to the boil for 3 minutes, then add chicken and garlic and nestle them among vegetables. Cover with a wet scrunched-up piece of baking paper. Roast in oven for 20 minutes, then remove paper and roast for a further 25 minutes or until chicken and vegetables are tender, adding peas and kale in the last 5 minutes.
Remove from oven and allow chicken to rest for 5 minutes before serving.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WINNER WINNER CHICKEN DINNER!
MEXICAN STYLE CLUB SANDWICH
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
3 small (about 510g) chicken breasts
2 tbs sunflower oil
¼ chipotle in adobo sauce (available in select supermarkets)
¾ cup (180g) sour cream
200g rindless bacon rashers
12 large slices sourdough bread
2 avocados, coarsely mashed
4 iceberg lettuce leaves
2 ripe tomatoes, thinly sliced
200g refried beans (available in select supermarkets), warmed
½ cup (100g) pickled jalapeño, drained
Corn chips & pickles, to serve
PUTTING IT ALL TOGETHER:
Cut each chicken breast into 3 lengthways. Combine 1 tbs oil and 1 tbs chipotle in a bowl and season. Add chicken, turn to coat and leave to marinate for 10 minutes (or longer if times allows).
Combine remaining chipotle and sour cream in a small bowl and refrigerate.
Heat a barbecue or grill pan to medium/high heat. Line a tray with paper towel. Grill bacon, turning once, for 4 minutes or until crisp and browned. Place on prepared tray.
Grill chicken, turning once, for 6 minutes or until cooked through. Place on tray with bacon, loosely cover with foil and leave to rest. Brush bread with remaining oil and grill for 1 minute each side until charred.
To assemble, spread half the chipotle sour cream on 4 slices of toast, top with bacon, avocado, lettuce and tomato. Top each with another slice of toast, then refried beans, chicken and jalapeño. Spread remaining chipotle sour cream on remaining slices of toast and top the sandwiches cream-side down. Secure with cocktail sticks and serve with corn chips and pickles.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
BURGER TOWN…
ZESTY CHICKEN BROTH W/ BROCCOLI RICE & GREENS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1 small head broccoli, cut into florets
2 tbs avocado oil (or extra virgin olive oil)
1 onion, finely chopped
1 small fennel bulb, finely chopped, fronds reserved
4 garlic cloves, crushed
Finely grated zest of 2 lemons & juice of ½, remaining cut into wedges
2 fresh bay leaves, torn
6 cups (1.5 litres) chicken bone broth
1 bunch rainbow chard (or silverbeet), trimmed, stems thinly sliced, leaves chopped
½ barbecued chicken, meat shredded, skin and bones discarded
PUTTING IT ALL TOGETHER:
Pulse broccoli florets in a large food processor until rice-sized pieces form, scraping the sides of the bowl as required
Heat oil in a large saucepan over medium heat, add onion, fennel, garlic, lemon zest and bay and cook for 5 minutes or until soft. Add broth, turn up heat, bring to the boil and cook for 2 minutes to allow flavours to develop. Add chard stems and leaves, bring back to the boil for a minute or until leaves are just wilted, then add chicken and broccoli rice and cook for 1-2 minutes until chicken is warmed through and broccoli rice is just tender. Take off heat, stir in lemon juice and check seasoning.
Divide among serving bowls and scatter with fennel fronds. Serve with lemon wedges.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SOUPS
MEXICAN ROADSIDE CHICKEN W/ CHARRED TOMATO SALSA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
2 tbs extra virgin olive oil
1 tbs smoked paprika
1 tbs ground cumin
1 tbs dried oregano
½ tsp chilli powder
½ tsp ground cinnamon
Finely grated zest of 1 orange plus juice of ½
1kg skinless chicken thigh fillets
CHARRED TOMATO SALSA
2 tbs extra virgin olive oil
6 Roma tomatoes, halved
2-3 jalapeño chillies (according to taste), halved, plus extra sliced, to serve
1 white onion (or ½ brown onion), sliced into 1cm-thick rings
2 cloves garlic, roughly chopped
1 bunch coriander, roughly chopped
Juice of 1 lime
½ tsp sugar
TO SERVE
Warmed tortillas
Thinly sliced red cabbageSour cream
Coriander leaves
Lime wedges
PUTTING IT ALL TOGETHER:
To make a marinade, combine oil, spices and orange zest and juice in a bowl and season. Add chicken and turn to coat. Cover and chill for 20 minutes or even overnight if you’re working ahead. When ready to cook, bring to room temperature, then thread fillets onto pairs of skewers to hold them in shape.
For charred tomato salsa, heat a chargrill pan or barbecue to high. Combine oil, tomato, jalapeño and onion in a bowl and season. Grill mixture for 5-7 minutes until charred all over. Cool, then transfer to a food processor, add garlic, coriander, lime juice and sugar,.season well and pulse until coarsely chopped.
Grill chicken skewers, turning once, for 8-10 minutes until cooked through and charred. Rest for 5 minutes loosely covered with foil. Remove skewers, slice chicken and serve with tortillas, cabbage, sour cream, coriander and lime wedges.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MEX IS BEST
SMOKY CHICKEN ENCHILADA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1 store-bought barbecued chicken, bones and skin removed, meat shredded
400g can pinto or kidney beans, drained and rinsed
500g spreadable cream cheese
¼ cup (60ml) chipotle in adobe sauce (we used La Costena, available from Woolworths)
10 white tortillas
ENCHILADA SAUCE
2 tbs olive oil
2 tbs flour
2 x 400g cans chopped tomatoes
3 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
2 tsp smoked paprika
2 tsp onion powder
1 tsp chilli flakes
Juice of 1 lime
1 cup coriander leaves, chopped
1 cup grated tasty cheese
TO SERVE
Pickled jalapeños
Coriander
Diced avocado
PUTTING IT ALL TOGETHER:
For enchilada sauce, heat oil in a saucepan over medium heat, add flour and cook, stirring continually, for 1 minute. Add tomato, garlic, spices and chilli flakes. Season well. Bring to a simmer and cook for 8 minutes, stirring often. Remove from heat and stir in lime juice and coriander.
Combine chicken, beans, cream cheese and chipotle sauce in a bowl and season.
Preheat oven to 200°C. Lightly grease a 30cm ovenproof frying pan, spoon a third of the sauce over the base, cover with 5 tortillas, overlapping slightly, then spread with half the chicken filling followed by another third of the sauce. Scatter with half the cheese, cover with remaining tortillas, remaining chicken filling and remaining sauce, ensuring it covers the filling, and top with remaining cheese. Bake for 35 minutes or until golden, then stand for 10 minutes.
Serve topped with pickled jalapeños, coriander and avocado.