Tag Archives: chicken

Tikka Masala Drumsticks

Tikka Masala Drumsticks 005bAs previously expressed Indian food is a favourite of mine and it is hard to beat a good Tikka Masala.

There are many easy everyday Indian dishes that are straight
forward to make and they taste so much better than packet mixes. This recipe is an example of just how easy a popular Indian dish is to make, how much better the flavour is and how much cheaper it is to make yourself.

For this recipe I have used chicken drumsticks because of their
flavour and rather than cutting the meat into cubes have left the drumsticks whole, browned them off and finished them in the
masala sauce.

Another reason I have used drumsticks here is because they were on special and I got a tray of 14 drumsticks for just $10! If you prefer, use chicken breast fillet or thigh fillet, cut into 2.5cm pieces and marinate, then brown in a pan before adding to the sauce to finish cooking.

Tikka Masala Drumsticks

Cutting the onions two different ways gives the sauce a great texture.

The tikka masala can be made in advance and reheated when required.

Serves 4

8 chicken drumsticks
salt and freshly ground black pepper to taste
fresh coriander sprigs, to garnish
TIKKA MARINADE
1 cup natural yogurt
1 tbsp fresh lemon juice
1 tbsp grated fresh ginger
2 cloves garlic, finely chopped with 1 tsp salt
2 tsp ground cumin
2 tsp garam masala
1 tsp cayenne pepper, or to taste
⅛ tsp ground black pepper
8 whole cloves
MASALA SAUCE
3 tbsp vegetable  oil
1 large (about 200g) onion, thinly sliced
1 medium (about 150g) onion, cut into wedges
2 cloves garlic, finely minced
1 long red chilli, sliced, seeded (optional)
1 tbsp ground cumin
1 tbsp garam masala
2 tsp paprika
440g can diced tomatoes
300mL cream

1              For the marinade, place yogurt, lemon juice, ginger, garlic, cumin, garam masala, cayenne pepper, black pepper and cloves in a bowl and whisk to combine. Add chicken drumsticks and turn to coat. Cover and marinate in the refrigerator overnight.
2              For the sauce, place oil, onion slices and wedges in a heavy-based saucepan over a medium heat and cook, stirring very
frequently, until onion caramelises – this can take 20 minutes or longer, but it is well worth the time as it gives the dish a great depth of flavour.
3              Add garlic and chilli and cook, stirring, for 1-2 minutes
longer. Then add cumin, garam masala and paprika and cook,
stirring, for 1-2 minutes longer or until fragrant. Stir in tomatoes, bring to simmering and simmer for 5 minutes.
4              Stir in cream and bring back to simmering. Drain chicken and set aside. Stir any remaining marinade into sauce mixture. Simmer, stirring frequently, until sauce is rich and thick – this can take up to an hour.
5              Meanwhile, heat a cast iron frying pan over high heat. Add a little vegetable oil to the pan, add chicken and brown on all sides.
6              Once browned and sauce is rich and thick, transfer chicken to sauce, cover pan and simmer for 15-20 minutes or until chicken is cooked through. Remove pan from heat and stand for 10 minutes before serving.

Serving suggestion: While not traditional I serve this with brown basmati rice for a health benefit and because I prefer the flavour. Accompany with either a steamed green vegetable or salad of mixed leaves.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other Indian-style chicken dishes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Indian Tomato Chicken

Indian Tomato Chicken

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Moroccan Chicken & Kumara Braise

Chicken & Kumara Braise 007aHere kumara and chicken are combined with the warm spices of Morocco to give two Kiwi favourites an international flavour.

I used the traditional Kiwi favourite, the red kumara – red skin with creamy flesh – but for a more colourful dish orange kumara could be used.

As a vegetable kumara has a lot going for it – it is low in fat,
cholesterol free, low in salt, a good source of fibre, low in kilojoules and naturally gluten free – just watch how you cook it to take
advantage of all these great health benefits.

The three main varieties are: the Kiwi favourite red kumara which is a good source of Vitamins E and C; the orange kumara, a good source of Vitamin C; and the gold kumara with good sources of
Vitamins C and A.

So there are lots of good reasons to eat our favourite vegetable – for more information and kumara recipes visit Love! Kumara – here you will also find information about how kumara growers are developing this sometimes oddly shaped vegetable to be more cook friendly!

Moroccan Chicken & Kumara Braise

This dish can easily be extended by adding more kumara and stock.

Serves 4

2 tbsp olive oil
4 whole chicken legs – thigh and drumstick – separated
1 large (about 200g) onion, diced
1 x 5cm piece fresh ginger, peeled
1 cinnamon stick
2 cloves garlic, finely chopped
1 tsp Orcona Sweet Smoked Paprika
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
2 cups chicken stock
2 medium (about 250g each) kumara, cubed
1 tbsp lemon juice, or to taste
salt and freshly ground black pepper
coriander or parsley leaves to garnish (optional)

1              Heat oil in a 28 cm skillet which has deep sides and a lid over a medium heat, add chicken and brown all sides. Remove chicken and set aside.

2              Add onion, ginger and cinnamon to pan, cover and cook over medium heat, stirring occasionally, for 5 minutes or until onion starts to soften. Add garlic, coriander, cumin and turmeric, mix well to combine and cook for 1-2 minutes longer or until fragrant.

3              Return chicken to pan and turn to coat with spice mix. Add stock and kumara, cover, bring to simmering and simmer for 20-25 minutes or until chicken is cooked and kumara is tender. Discard ginger and cinnamon, stir in lemon juice and season to taste with salt and pepper. Scatter with coriander or parsley leaves, if desired, and serve.

Serving suggestion: Serve over steamed couscous with a steamed green vegetable of your choice such as cabbage or spinach.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spicy Asian Chicken Slaw

Asian Chicken & Cabbage Salad 008aThis light, crunchy and spicy salad is refreshing and easy to make. It can be made up to the end of step 3 in advance, leaving just the chicken, noodles and coriander to be added at serving time.

Letting the cabbage marinate in the citrus juice mixture changes it texture and it becomes lovely and silky while remaining crisp – hard to describe but delicious and leaving it longer than the half an hour suggested in the recipe doesn’t seem to hurt it.

Spicy Asian Chicken Slaw

Use any cooked chicken for this salad – leftover roast chicken or bought barbecued chicken from a hot chicken shop or the supermarket.

The crispy noodles are available at most supermarkets – look for them in the Asian food section. They come in several different flavours and are sort of the Chinese equivalent of our potato chips. You could make this salad without them but they do add a nice crispy noodle crunch.

Serves 4

1 small (about 100g) red onion, finely slice
½ cup lime or lemon juice
¼ cup vegetable oil
2 tbsp fish sauce
1 clove garlic, finely chopped
2 birds eye chillies, thinly sliced
salt and freshly ground black pepper
½ small (about 500g) green cabbage, finely sliced
¼ small (about 250g) red cabbage, finely sliced
shredded flesh from ½ cooked chicken
140g packet ready-to-eat crispy noodles – I used the traditional
flavour
½ cup chopped coriander leaves

1              Place onion and lime or lemon juice in a bowl and toss to combine. Set aside to stand for 10 minutes.
2              Add oil, fish sauce, garlic, chillies and salt and pepper to taste. Whisk to combine.
3              Add cabbages, toss to combine and set aside to stand for at least ½ hour.
4              When ready to serve, add chicken, noodles and coriander and toss to combine.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Honey, Lime & Soy Roast Chicken

Roast Chicken 012bRoast chicken is a family favourite. This simple take on it has an Asian bent which is not only delicious but also easy and reasonably quick.

The skin with its honey, lime and soy glaze is particularly good but take that it does not overbrown in the first stages of cooking.

Honey, Lime & Soy Roast Chicken

I used lime here as that is what is ripe in my garden at the moment but, of course, lemon could be used if that is what you have.

Serves 6

¼ cup honey
2 tbsp lime juice
2 tbsp soy sauce
1 large free-range chicken
3 rosemary sprigs
3 large cloves garlic, quartered
1 lime, quartered
2½ cups chicken stock

1              Preheat oven to 220°C.
2              Place honey in a small microwavable jug and microwave on HIGH (100%) for 30 seconds. Add lime juice and soy sauce and mix to combine.
3              Fill chicken cavity with rosemary, garlic and lime quarters. Pour ½ cup stock into a roasting dish. Brush chicken all over with some of the honey mixture and place breast side down in a roasting dish.
4              Roast chicken for 15 minutes, turn over brush with some more of the honey mixture and roast for 15 minutes longer.  Reduce oven temperature to 180°C. Brush chicken with remaining honey mixture and roast for 45-60 minutes longer or until chicken is cooked. Transfer chicken to a serving platter, keep warm and let rest for 15 minutes before serving.
5              Place roasting dish over a high heat and slowly stir in
remaining stock scraping up any of the delicious bits on the bottom of the pan. Bring to the boil and boil, stirring frequently until sauce reduces. Serve with chicken.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Another roast chicken recipe you might like to try:

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Indian Tomato Chicken

Indian Tomato Chicken 001aAs well as eating our way through the pantry, fridge and freezer we also need to keep up with the garden produce and the tomatoes haven’t slowed down!

So here I have taken the ripest tomatoes and thrown them in the food processor for the basis of the sauce for this classic Indian
chicken dish.

The spices used here are warm and fragrant rather than hot and fiery so this is a great family dish that only takes a short time to
assemble and then can be left to simmer away for a while before
finishing the meal.

Indian Tomato Chicken

Diced canned tomatoes could be used instead of fresh tomatoes – you will need three 440g cans

Serves 6

1 large (200g) onion, roughly chopped
4 cloves garlic
1 tbsp grated fresh ginger
2 tbsp vegetable oil
2 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
1 tsp freshly ground black pepper
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp ground nutmeg
1 cinnamon stick
2 bay leaves
6 chicken drumsticks or thighs
1kg fresh tomatoes
½ cup coriander leaves

1              Place onion, garlic, ginger and 1 tbsp oil in a food processor and process to make a paste.
2              Place onion paste and remaining 1 tbsp oil in a 28cm skillet which has deep sides and a lid over a medium heat and cook, stirring frequently for about 10 minutes or until onion softens.
3              Place tomatoes in food processor and pulse to make a sauce.
4              Add cumin, turmeric, salt, pepper, cardamom, cloves,
nutmeg, cinnamon stick and bay leaves to onion mixture and cook,
stirring, for 1-2 minutes longer or until fragrant.
5              Stir in tomatoes and mix well to combine. Bring to
simmering, nestle chicken into tomato mixture, cover, bring back to simmering and simmer, stirring occasionally, for 45 minutes or until chicken is cooked.
6             At the end of the cooking if the sauce seems to have excess liquid, remove chicken and set aside, bring sauce to the boil and boil, uncovered, stirring occasionally, for 10 minutes or until sauce
reduces and thickens. Return chicken to sauce and cook for 5 minutes longer to heat through. Remove cinnamon stick and bay leaves and discard. Scatter with coriander leaves and serve.

Happy cooking and eating,

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Home-style Indian Chicken Curry

Home-style Indian Chicken Curry

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

Baked Soy-glazed Chicken with Spiced Stir-fried Cabbage

 

Baked Soy-Glazed Chicken with Spiced Stir-fried Cabbage

Soy Chicken 005aThe dark glossy chicken and the spicy cabbage are a perfect
combination – the spicy clean flavours of the cabbage cut through the rich flavours of the soy marinade.

Shaoxing rice wine is a Chinese cooking wine – look for it in Asian food stores. Kecap manis sometimes called Indonesian soy sauce or sweet soy sauce has a thick almost syrupy consistency – it can be found in the Asian section of most supermarkets.

While the chicken is cooking, stir-fry the cabbage and cook some rice and in next to no time you have a complete meal.

Baked Soy-Glazed Chicken with Spiced Stir-fried Cabbage

The chicken can also be cooked on the barbecue over a medium heat for about 10 minutes each side – take care not to burn it

Serves 4

4 chicken thighs
SOY GLAZE
2 tbsp shaoxing rice wine
¼ cup kecap manis
¼ cup soy sauce
1 tbsp honey
SPICED STIR-FRIED CABBAGE
2 tbsp vegetable oil
1 small (100g) red onion, thinly sliced
2 cloves garlic, finely chopped
2 tbsp grated ginger
1 long red chilli, thinly sliced (optional)
½ (about 500g)cabbage, finely sliced
1 tbsp cumin seeds, toasted
8 cherry tomatoes, halved

1              For the soy glaze, place rice wine, kecap manis, soy sauce and honey in a bowl and mix to combine. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1 hour.
2              Preheat oven to 180°C. Place chicken in a baking dish and bake, basting occasionally with marinade for 30-45 minutes or until chicken is cooked.
3              For the stir-fried cabbage, heat oil in a wok or large frying pan over a high heat, add onion, and stir-fry for 3-4 minutes or until onion starts to soften. Add garlic, ginger and chilli and stir-fry for 2-3 minutes or until fragrant.
4              Add cabbage and cumin seeds and stir-fry for 5 minutes longer or until cabbage just starts to wilt and soften. Remove pan from heat, add tomatoes and toss to combine. Serve with chicken.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other chicken recipes you might like to try:

Chicken, Bean & Lemon Sauté

Chicken, Bean & Lemon Sauté

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

BBQ Tandoori Chicken with Fresh Coriander Relish

BBQ Tandoori Chicken with Fresh Coriander Relish

 

 

BBQ Tandoori Chicken with Fresh Coriander Relish

BBQ Tandoori Chicken with Fresh Coriander Relish Get the heat out of the kitchen with this Indian-inspired barbecued chicken.

Preparing chicken as described in this recipe is known as
spatchcocking and it is a great way to prepare chicken for
barbecuing or grilling – the cooking time is greatly reduced and the bird cooks more evenly.

To test whether the bird is cooked insert a skewer into the thigh and when the juices run clear the bird is cooked.

Pappadams (also spelt poppadum, pappadum and many other
variations – it would appear to be a regional difference) are readily available in many supermarkets but I prefer to buy them at an Indian food store where they are a fraction of the price and more often than not authentic.

Pappadams are an Indian flatbread which come dried and don’t look much in the packet, but once quickly fried or microwaved puff up into lovely light crisp wafers that are delicious with any Indian food. They are made with lentil flour (great for those following a gluten-free diet) and are available plain or can be flavoured with cumin, black pepper, garlic or chilli. In India pappadams are served as an
accompaniment to a meal or can be served as a snack or nibble just as they are or with various toppings.

I usually cook pappadams in the microwave – simply place a couple on a double thickness of paper towel and cook on HIGH (100%) for 30 seconds or until puffed and crispy.

BBQ Tandoori Chicken with Fresh Coriander Relish

Use leftover chicken and relish in sandwiches the next day – that’s if there are any leftovers!

Serves 4-6 – depending on size of chicken

1 x free-range chicken
SPICED YOGURT MARINADE
4 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tbsp sweet paprika
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
¼ cup Greek-style natural yogurt
2 tbsp vegetable oil
1 tbsp fresh lemon juice
salt and freshly ground black pepper
FRESH CORIANDER RELISH
1 bunch coriander, chopped
2 green onions, chopped
2 tbsp vegetable oil
2 tbsp apple cider vinegar

1              Cut chicken down either side of the backbone and press on the breastbone to
flatten the bird out.
2              To make marinade, place garlic, ginger, paprika, cumin,
coriander, turmeric, yogurt, oil, lemon juice and salt and pepper to taste in a small bowl and mix to combine.
3              Rub marinade all over chicken and place in a shallow dish. Cover, refrigerate and marinate for at least 2 hours – the chicken can be marinated for up to 24 hours.
4              Preheat a covered barbecue to medium-high heat. Remove chicken from marinade. Place chicken skin side down on preheated barbecue grill and cook for 15-20 minutes, turn over and cook for 15-20 minutes longer or until juices run clear when tested – cooking time will depend on the size of the bird. Remove chicken from
barbecue, place on a warm serving plate, cover loosely with
aluminium foil and rest for at least 10 minutes before carving.
5              To make relish, place coriander, green onions, oil and vinegar in a small bowl and mix to combine. Season with salt and pepper.

Serving suggestion: Serve chicken with coriander relish, a salad of mixed leaves and pappadams.

Happy cooking and eating.

Recipe by Rachel Blackmore

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