Chicken recipes including chicken satay and chicken casserole.

chicken recipes
Welcome to the chicken recipe section.

Here we list a few of the best chicken recipes from around the world.

Chicken Casserole (Spanish Style)

Ingredients: (Serves 4 people)
  • 4 portions of chicken
  • 6 chopped tomatoes
  • 3 medium potatoes cut into quarters
  • 12 pitted black olives
  • 1 chopped green pepper
  • 1 large chopped onion
  • 2 crushed cloves of garlic
  • 1 oz (30 g) of plain flour
  • ½ (half) pint (300 ml) of chicken stock
  • ¼ (quarter) pint (150 ml) of red wine
  • 3 tbsp of olive oil
  • 1 tbsp of paprika
  • 1 bay leaf
  • 1 tsp of salt
  • pepper
Method
  1. Preheat the oven to 375°F (190°C) (Gas Mark 5)
  2. Rinse the chicken portions under water and pat dry with a paper towel.
  3. Place the flour, paprika, salt and pepper into a shallow dish or bowl, mix together and then coat the chicken portions with the flour mixture.
  4. Heat the olive oil in a fairly large saucepan and then add the chicken portions. Cook until the chicken pieces are browned, for about 5 - 10 minutes.
  5. Remove the chicken portions from the saucepan and set them aside.
  6. Add the chopped onion and garlic to the pan and cook for several minutes until the onion has softened. Then add the chopped green pepper and the tomatoes. Cook for a further 3 - 4 minutes.
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  1. Following this return the chicken to the pan, adding the chicken stock, red wine and potatoes at the same time.
  2. Stir all the ingredients together and cook on a low heat for a few minutes. Then add the olives and the bay leaf.
  3. Transfer the casserole mixture to an ovenproof casserole dish, cover with a lid and bake in the oven for one hour.
  4. Remove the casserole from the oven and serve with warm fresh crusty bread.

Chicken Satay

Ingredients: (Serves 6 people)
  • 4 skinned and boneless chicken breasts
  • For the marinade
  • 1 finely chopped small onion
  • 1 crushed clove of garlic
  • 1 inch piece of grated ginger root
  • 2 tbsp of soy sauce
  • 1 tbsp of vegetable oil
  • 1 tbsp of lemon juice
  • 2 tsp of dark brown sugar
  • 2 tsp of chilli powder
  • 1 tsp of ground coriander
  • For the sauce
  • ½ (half) pint (300 ml) of coconut milk
  • 4 tbsp of crunchy peanut butter
  • 1 tbsp of fish sauce
  • 1 tsp of lemon or lime juice
  • salt and pepper
Method
  1. Take the chicken breasts and cut them into thin 3-inch long strips, trimming away any excess fat.
  2. Next, you will need to make the marinade by mixing all of the marinade ingredients together in a medium sized bowl.
  3. Coat the chicken strips well with the marinade by rolling them in the mixture.
  4. Place the coated chicken strips in a shallow dish, pour any remaining marinade over them and then cover the dish with cling film and leave to marinade for at least two hours, or if you prefer, leave the chicken to marinate in the fridge overnight.
  5. Once marinated, take a strip of chicken and thread it onto a thin wooden skewer, concertina style. Use as many strips as needed per skewer, leaving an inch gap at both ends. Continue to thread and fold the chicken strips onto the skewers until all the chicken has been secured onto a skewer.
  6. Place the chicken satays under the grill and cook them for 10 minutes. Turn the skewers several times during cooking to ensure that the chicken is cooked through and evenly done. Brush the satays with the marinade at the same time.
  7. Whilst the satays are cooking you will have time to make the sauce. For this you will need to mix all of the ingredients together in a pan, whilst bringing to the boil. Once the sauce starts to boil, reduce the heat and simmer for 3 minutes.
  8. Remove the satays from the grill when done and serve with the sauce.

Chicken Tikka Masala

Ingredients: (Serves 4 people)
  • 1lb 10oz (750 g) of boneless chicken
  • ½ (half) a chopped onion
  • 1 inch piece of chopped ginger root
  • 3 tbsp of tomato purée
  • 3 tbsp of lemon juice
  • 2 cloves of garlic
  • 2 tsp of chilli powder
  • 1 tsp of cumin seeds
  • salt and pepper
  • For the Masala Sauce
  • 7 oz (200 g) of tinned tomatoes
  • 4 fl oz (115 ml) of natural yoghurt
  • 4 fl oz (115 ml) of coconut milk
  • 2 chopped green chillies
  • 1 sliced onion
  • 3 crushed cloves of garlic
  • 2 tbsp of ghee
  • 2 tbsp of lemon or lime juice
  • 1 tbsp of black onion seeds
  • 1 tbsp of freshly chopped coriander
  • 1 tbsp of freshly chopped mint
  • ½ (half) tsp of garam masala
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Method
  1. In a food processor or blender mix the onion, ginger, tomato purée, lemon juice, crushed garlic, chilli powder, cumin seeds and slat and pepper.
  2. Once properly blended, set aside in a mixing bowl.
  3. With a sharp knife cut the chicken into small cubes.
  4. Add the chicken to the mixture in the bowl and coat the chicken well by mixing together all the ingredients.
  5. Leave in the bowl for 2 hours.
  6. To make the masala sauce, heat the ghee on a moderate heat in a medium - large sized pan. Add the onion slices and cook gently for about 5 minutes.
  7. Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions. Cook for 2 minutes.
  8. Then add the tomatoes, natural yoghurt and coconut milk and bring to the boil.
  9. Reduce the heat to moderate and simmer gently for 20 minutes stirring occasionally.
  10. Take the chicken pieces and secure them onto wooden skewers, placing about four pieces of chicken onto each skewer, depending on the length of the skewer. You will probably need around 8 skewers.
  11. Place the chicken skewers under a preheated hot grill and cook for 15 minutes, turning frequently during cooking.
  12. Once the chicken is cooked, remove the pieces from the skewers and add them to the masala sauce in the pan.
  13. Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.
  14. Serve the chicken with pilau rice or naan bread and poppadoms.

Crunchy Stuffed Chicken Breasts

  • 4 boned chicken breasts
  • 1 oz (30 g) of butter
  • 1 crushed clove of garlic
  • 1 tbsp of Dijon mustard
  • For the topping
  • 2 finely chopped rashers of bacon
  • 2 oz (55 g) of breadcrumbs
  • 1 tbsp of grated Parmesan
  • 1 tbsp of chopped parsley
  • For the stuffing
  • 1 oz (30 g) of pine nuts
  • 1 oz (30 g) of butter
  • 1 bunch of finely chopped spring onions
  • 4 tbsp of grated cheese
  • 3 tbsp of breadcrumbs
  • 1 egg yolk
  • 1 tbsp of chopped fresh parsley
  • salt and pepper
Method
  1. Preheat the oven to 400°F / 200°C / Gas Mark 6
  2. First of all prepare the stuffing. Heat half the butter in a frying pan, add the chopped spring onions and cook gently until soft.
  3. In a mixing bowl place the pine nuts, breadcrumbs, grated cheese, egg yolk and parsley.
  4. Add the spring onions to the bowl, season with salt and pepper and mix well. Set to one side.
  5. Next to prepare the topping, put the breadcrumbs, Parmesan and parsley in a small mixing bowl.
  6. Fry the bacon until crispy. Add to the breadcrumb mixture and mix together. Set aside.
  7. Take the boned chicken breasts and with a sharp knife cut a deep opening, where the stuffing will go into.
  8. Carefully fill the chicken breasts with the stuffing.
  9. Place the stuffed breasts into a greased ovenproof dish.
  10. In a small pan melt the butter and add the garlic and mustard. Brush this mixture over the chicken breasts and press on the topping mixture.
  11. Place in the oven and bake for 30 - 40 minutes.

Parmesan Boned Chicken

Ingredients: (Serves 6 people)
  • One 5lb chicken
  • 8 slices of streaky bacon or Mortadella
  • 4 oz (115g) of breadcrumbs
  • 4 oz (115g) of grated Parmesan
  • 1 beaten egg
  • 2 crushed garlic cloves
  • 6 tbsp of chopped fresh parsley
  • salt and pepper
Method
  1. Bone the chicken (see our guide to boning poultry).
  2. Place the boned chicken on a cutting board. Place a layer of bacon or Mortadella on the base of the chicken, slightly overlapping the slices.
  3. Place the breadcrumbs, Parmesan, garlic and parsley in a mixing bowl. Add the beaten egg, season and mix thoroughly until the mixture starts to bind.
  4. Spoon the stuffing mixture into the chicken, on top of the slices of bacon or Mortadella.
  5. Place the remaining slices of meat on top of the stuffing, so that the stuffing is surrounded by meat.
  6. Truss the chicken with string (see guide to trussing poultry) and place the bird in a roasting tin. Brush the bird with some olive oil and season the top of the bird with salt and pepper.
  7. Place in the oven and roast for 1½ hours or until the meat juices run clear when pierced.
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