Lemon Chicken

Serves 6

4 eggwhites
2 1/2 Tablespoons cornflour
1 kg chicken breast fillets, trimmed, thinly sliced
½ Cup vegetable oil, for shallow-frying
6 spring onions green onions, sliced diagonally

Lemon sauce
1 ½ Tablespoons cornflour
5 lemons, juiced
3 chicken stock cubes, crumbled
3 Tablespoons honey
2 ½ Tablespoons white sugar

Make lemon sauce: Combine cornflour and 3 Tablespoons cold water in a small saucepan. Stir until cornflour is dissolved. Add 1/4 cup cold water, lemon juice, stock cubes, honey and sugar. Place saucepan over medium heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes.

Meanwhile, combine eggwhites and cornflour in a large bowl. Whisk with a fork until cornflour is dissolved. Add chicken and stir to coat.

Heat oil in a wok over medium-high heat until hot. Add chicken, 6 to 8 pieces at a time. Cook, stirring, for 2 minutes or until chicken is light golden. Transfer to a wire rack over a baking tray. Drain oil from wok (but don't wash or wipe wok).

Return chicken to hot wok and stir-fry for 1 minute or until sizzling. Pour over lemon sauce and stir-fry for 1 minute. Sprinkle with green onions.

Chicken and Cashew Stir-Fry

Serves 6

800g chicken thigh fillets, cut into 2cm pieces
4 ½ teaspoons cornflour
1 teaspoon vegetable or sesame oil
2 Tablespoons soy sauce
3 Tablespoons vegetable peanut oil
2 large red capsicum, deseeded, coarsely chopped
7 spring onions, ends trimmed, cut into 5cm lengths
½ Cup chicken stock
½ Cup salted roasted cashews

Combine the chicken, cornflour, sesame oil and 1 Tablespoon of the soy sauce in a medium bowl.

Heat 3 teaspoons the peanut oil in a wok over high heat until just hot. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.

Heat 3 tsp of remaining peanut oil in the wok over high heat. Add a third of the chicken mixture and stir-fry for 2-3 minutes or until brown.
Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.

Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.

Chicken Baked With Onions and Sumac On Bread - Musakhani

16 chicken pieces
3 Tablespoons olive oil
4 loaves pita bread
6 chopped onions
½ cup water
1 Cup pine nuts
1 teaspoon saffron
3 Tablespoons ground sumac
½ teaspoon paprika
Salt and pepper to taste

Preheat oven to 180 C. Rub the chicken pieces with olive oil. Sprinkle with salt and pepper and place in a baking dish surrounded with chopped onions and water. Cook for 30 minutes, turning occasionally.

Meanwhile, lightly brown the pine nuts. Sprinkle the chicken with olive oil and cover with a mixture of pine nuts, saffron, sumac, and paprika.

Just prior to serving, transfer the cooked chicken to the top of the bread brushed with oil and arrayed on a large, oven-proof platter. Cook for about 5 minutes. Serve and eat with fingers.

Veal Scaloppini in Lemon Sauce

8 veal cutlets
½ Cup lemon juice
3 Tablespoons olive oil
Fresh sage and garlic to taste
Salt

Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour.

Heat the marinade, oil, and herbs to taste in a frypan, and when the mixture is bubbling add the meat. Cook quickly for about 1 - 1/12 minutes on each side, turning the meat once.

Note: You could cook this with chicken breasts that have been butterflied, instead of veal.

Chicken Cacciatore

8 chicken pieces
½ Cup flour for dredging
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Cup oil
400 g can diced toamtoes
1 large onion cut into chunks
1 green capsicum cut into chunks
1 Cup mushrooms
1 ½ Cup chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
¼ Cup fresh parsley chopped

Mix salt and pepper into the flour. Place chicken in flour and toss to cover.

In a large frypan cook the chicken in batches in the oil until brown.

Place chicken in a large pot and add the tomatoes and stock and cook for about 15 minutes. Add the mushrooms, onions and capsicum. Season with basil and oregano.

Cover and cook for around 45 more minutes.

Garnish with parsley and serve with pasta, rice or polenta.

Greek-style Chicken

8 chicken pieces
1 teaspoons sweet paprika
1 head garlic
Fresh oregano
12 back olives
1 lemons, cut into wedges

Pat dry the chicken, place in a large baking dish and toss in the paprika. Add the garlic. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add olives, basting chicken with the juices, and cook for 15 minutes.

Green Chicken Curry

1 Tablespoon oil
1 onion, chopped
1 – 2 Tablespoons Green Curry Paste
1 ½ Cups coconut milk
½ Cup water
500 g chicken thigh fillets, cut into bite sized pieces

1 lemongrass stick
100 g green bean, cut into short pieces
6 kaffir lime leaves
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
¼ Cup fresh coriander leaves

Heat the oil in a work or large pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.

Add the chicken piece, lemongrasss and kaffir lime leaves to the wok. Stir to combine. Simmer, uncovered, for 15 – 20 minutes or until the chicken is tender. Add the fish sauce, lime juice and ring, and brown sugar to the wok. Stir to combine.

Remove lemongrass and sprinkle with fresh coriander leaves just before serving.

Serve with steamed rice.

Chicken Enchiladas

4 chicken breast fillets, poached and shredded
4 spring onions, finely chopped
4 Cups grated cheddar cheese
Salt & freshly ground pepper
16 tortillas
2 x 400g can crushed tomatoes
½ C parsley leaves
1 large green chilli
2 teaspoons minced garlic
2 Tablespoons cream

Preheat oven to 190°C. Combine chicken with spring onions, half the cheese and season with salt and pepper.

Heat a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.

Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling.

Chicken in Green Almond Sauce

12 chicken pieces
2 Cups hot chicken stock
1 onion, chopped
1 garlic clove, chopped
2 Cups fresh coriander, coarsely chopped
1 green pepper, seeded and chopped
1 chilli, seeded and chopped
5 tomatoes, diced
Juice of 2 lemons
1 C ground almonds
2 Tablespoons oil
Salt, to taste
Fresh coriander, to garnish
Rice, to serve

Preheat oven to 200 C.

Place the chicken pieces in a flameproof casserole of shallow pan. Pour in the stock and bake in oven for 45 minutes, until tender. Drain the stock in a measuring jug and set aside.

Put the onion, garlic, coriander, green pepper, chilli, tomatos and lemon juice and the almonds in a food processor. Puree fairly coarsely.

Heat the oil in a fry pan, add the almond mixture and cook, over low heat, stirring with a widen spoon, for 3 – 4 minutes. Mix with the stock and return to the pan with the chicken.

Heat the chicken through. Add salt to taste.

Serve at once with coriander and accompanied by rice.

Chicken and Chorizo Skewers

6 chicken breasts, cut into 2cm pieces
1 Tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons ground oregano
2 teaspoons sweet paprika
1 Tablespoon lemon juice
2 teaspoons brown sugar
4 chorizo sausages, thinly sliced diagonally

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. If there is time, place in the fridge for up to 2 hours to marinate.

Evenly thread the chicken, alternating with chorizo, among the skewers.

Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

Satay Chicken Skewers

20 small bamboo skewers
8 chicken breasts, each cut into four long strips
2/3 Cup smooth peanut butter
1 Cup chicken stock
2 Tablespoons soy sauce
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil

Soak skewers in cold water for 30 minutes. Drain.

Thread 1 chicken strip lengthways onto each skewer, making sure the it is flat. Place in a large dish. Repeat until all the chicken is used.

Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken with the sauce. If time permits, cover with plastic wrap and place in the fridge overnight to marinate.

Place remaining peanut sauce in a small sauce- pan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

Heat the oil on barbeque over medium-high heat. Add ½ the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.

Oven-Fried Chicken Nuggets

1 kg boneless, skinless chicken breasts
2 ½ Cups crushed cornflakes or breadcrumbs
1 teaspoon onion salt
½ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon chicken salt
4 Tablespoons butter, melted

Cut chicken breasts into 36 nuggets. Cover a cookie tray with aluminum foil; spray with vegetable cooking spray.

In medium bowl, mix together crushed cereal, onion salt, pepper, paprika and chicken salt. Pour mixture onto waxed paper. Roll each chicken nugget in melted margarine and then in crumb mixture, turning to coat. Arrange nuggets in single layer on prepared baking pan and bake in 170 C oven about 25 minutes or until brown.

KFC-style Twister

Makes 10

5 Tablespoons plain flour
2 ½ teaspoons ground black pepper
2 ½ teaspoons salt
1 ½ teaspoon onion powder
20 chicken breast tenders, or chicken breasts cut into 20
Olive oil spray
5 egg whites
5 teaspoons milk
1 ½ Cups plus 5 tablespoon bread crumbs
10 burritos
KFC Twister Sauce (recipe follows)
Shredded iceberg lettuce
Slices tomato (cut 1/8 inch thick)

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 240 C. Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs on a small sheet of baking paper next to the bowl.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the breadcrumb to coat completely. Repeat dipping a second time into the egg white mixture and the breadcrumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

KFC TWISTER SAUCE

3/4 cup plus 1 teaspoon light mayonnaise
3 teaspoon sugar
1 ½ teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

Cream of Chicken Soup

1.25kg chicken boneless thighs
2 litres (8 cups) chicken stock
2 large onions
4 sticks celery
90g butter
1 medium potato
1/3 cup plain flour
Salt and pepper to taste
2 chicken stock cubes
½ cup cream

Melt butter, add peeled and finely-chopped onion, finely-chopped celery and peeled and finely-chopped potato, cook gently until onion is tender. Add flour, stir until combined, cook 1 minute, remove pan from heat. Add chicken stock to pan all at once, stir until combined. Return pan to heat, stir until soup boils and thickens, reduce heat, simmer gently for 2 minutes. Season with salt and pepper, add crumbled stock cubes. Cover pan, simmer gently 10 minutes.

Brown chicken in a separate pan. Cut meat into very small pieces. Just before serving, add chicken and cream to pan, heat through gently. Serve.

Creamy Chicken and Sweetcorn Soup

2 chicken breasts, cut into very fine strips
1 onion, finely diced
5 C chicken stock
2 Tablespoons cornflour
1/3 C water
440 g can creamed corn
440 g can corn
8 spring onions, finely chopped
Salt and freshly ground pepper, to taste

Heat the stock in a medium heavy bottom saucepan and add the onion and chicken. Reduce the heat and leave the stock to simmer, uncovered for 5 minutes.

Blend the cornflour and water together until smooth. Add to the pan, stirring continuously, and stir over medium heat until the soup boils and thickens slightly. Reduce the heat, add the creamed corn, spring onion and cream and stir gently to combine. Season to taste with salt and pepper and leave to simmer for a further 2 minutes before serving immediately.

Kung Pao Chicken

1/3 teaspoon salt
2 teaspoons soy sauce
2 teaspoons chicken stock
1 teaspoon cornflour
1 Tablespoon egg white, lightly beaten

For the sauce:
1 Tablespoon thick soy sauce
1 – 2 Tablespoons chilli sauce
2 teaspoons white wine vinegar
2 teaspoons sugar
6 Tablespoons water

Cut the chicken into 1 cm cubes. Put in a bowl.

Prepare the marinade: add the salt, soy sauce, chicken stock cornflour and egg to the dish. Mix well and leave to marinate for 15 – 30 minutes.

Prepare the sauce: mix together the soy sauce, chilli sauce, vinegar, sugar, cornflour and water.

Heat a wok over a high heat. Add the oil and swirl it around. Add the dried chilli, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the spatula to the bottom of the wok, turn and toss for about 60 seconds, Splash in the chicken stock around the side of the wok, stirring and tossing continuously. Add the spring onion and stir for another 30 – 45 seconds, the chicken should be almost cooked by now.

Add the well-stirred sauce to the wok. Continue to stir while it thickens.

Add the peanuts, stir to mix a few times, then remove to a warm serving plate. Serve immediately.

Orange Chicken With Red Chiles

Marinade:
1 Tablespoon cornflour
2 Tablespoon chicken stock
500 g boneless chicken breast, cut into 1/2 inch pieces

Sauce:
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2 green onion, minced
1 teaspoon ground Szechuan peppercorns
2 Tablespoon chicken stock
2 Tablespoons soy sauce
1 Tablespoon hot bean sauce
2 Tablespoons orange peel, shredded
4 teaspoons honey
1 teaspoon sesame oil

For the Stir-fry :
4 Tablespoons peanut oil
12 small dried hot red chiles

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat.

Add the peanut oil and when it is very hot, add the chillies and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chillies before serving.

Note: We used 1 chilli for the stir-fry and left it in. Adjust the heat content to suit your taste-buds.

Paella

250 g chorizo sausage
1 Tablespoon olive oil
500 g chicken thigh fillets, trimmed, cut into 5cm pieces
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 red capsicum, finely diced
1 teaspoon turmeric
1 1/2 teaspoons ground cumin
1 1/2 Cups long-grain white rice
400 g can chopped Italian tomatoes
2 Cups chicken stock
1 Cup frozen peas
1/2 Cup flat-leaf parsley leaves, roughly chopped

Heat a large heavy-based frying pan over medium-high heat. Add sausage. Cook for 4 minutes, turning, or until browned. Remove to a plate. Cut into 1cm-thick slices.

Reduce heat to medium. Add oil and chicken to frying pan. Cook for 2 to 3 minutes each side or until golden. Add onion, garlic and capsicum. Cook, stirring, for 2 to 3 minutes or until soft.

Add turmeric, cumin, rice, tomatoes and stock to frying pan. Stir until well combined. Bring to the boil. Reduce heat to low. Cover. Simmer for 15 minutes, stirring occasionally, or until rice is tender.

Remove lid. Stir through peas and sausage. Cook for a further 1 to 2 minutes or until heated through. Sprinkle with parsley. Serve.

Spanish Chicken

1 1/2 kg chicken, cut into pieces
salt, pepper, paprika, and salt, all to taste
3 Tablespoons tomato paste
1/2 Cup chicken stock
1/2 Cup stuffed olives with liquid

Wash chicken, then pat with salt, pepper, paprika and salt. In bowl, combine tomato paste with chicken stock, then pour over chicken. Lastly, add olives. Cover and cook at 200 C for 30 - 35 minutes or until cooked. Serve over rice.

Steamed Chicken with Ginger and Spring Onion Sauce

500 ml chicken stock

3 x 2 cm fresh ginger, thinly sliced

1 clove garlic, thinly sliced

4 chicken breast fillets, skin removed, trimmed

2 Tablespoons spring onion, thinly sliced

2 teaspoons finely julienned fresh ginger, extra

2 Tablespoons soy sauce

2 Tablespoons peanut oil

1/2 teaspoon sesame oil

Pour the stock into a wok. Add the ginger and garlic, bring to the boil, then reduce the heat to low. Simmer gently for 5 minutes to allow the flavors to infuse. Lightly season the chicken breasts with salt and freshly ground black pepper. Line a bamboo steamer basket with baking paper and place the chicken breast on the paper, making sure the breasts aren't touching one another. Depending on the size of your steamer basket, you may need two steamer trays, or you may need to cook the breasts in two batches. If you don't have a wok and bamboo steamers, you can use a saucepan and place a metal steamer tray over it. Cover the steamer and place it over the wok for 10 minutes, or until the breasts are cooked through. To test, touch the chicken to see if it is springy. Remove from the steamer, transfer to a plate and cover with foil for 3 minutes (leaving the chicken to rest allows the flesh to relax, resulting in tender and moist chicken). Slice the breast across the grain. Scatter the spring onion an extra ginger over the chicken breasts. Pour the soy sauce over them.In a small pan, heat the peanut oil and sesame oil until hot, but not smoking. Carefully spoon the oil over the chicken and serve immediately.