Tag: chicken

https://www.feastingathome.com/15-minute-pad-thai/

Ingredients · 4 ounces rice noodles · 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil) · 8 ounces chicken breast, tofu or prawns (peeled and deveined) · salt and pepper to taste · 1 large shallot, finely diced (much better than onion here) · 4 fat garlic cloves, roughly chopped · 2 eggs, whisked with a fork with a generous 3-finger pinch salt if vegan, leave it out) · 1 lime · 1 1/2 cups bean sprouts Ingredients—Sauce · 3 tablespoons fish sauce (see notes- or use vegan fish sauce) · 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes · 3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour. · 2 teaspoons soy sauce (or GF liquid aminos like Braggs) Ingredients—Garnish · Lime wedges, ·  fresh bean sprouts, ·  chili flakes, · chopped scallions, · roasted peanuts, · Thai basil

Instructions 1) Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally (so they don’t stick together) until al dente;  drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable.  2) Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside. 3) whisk fish sauce,  rice vinegar, brown sugar and soy sauce.  in a small bowl. Set aside. 4)  Shrimp: season with salt and pepper. Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned shrimp until cooked through. Set aside,  5) Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes.  Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stir-fry 2-3 minutes until noodles are soft and pliable and even a little crispy.  6) Pour in the Pad Thai Sauce  stir everything together and cook 1-2 minute, then add the cooked protein and stir-fry for a few more minutes. Just as you start to smell the sugar caramelizing, you are there! Squeeze with a little lime juice. Turn off heat.  7)  Taste and  adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like,  a squeeze of lime juice, chili flakes, or a pinch of sugar to taste.  8) Toss in 1/2 the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates. Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts.

https://www.simplyrecipes.com/recipes/chicken_normandy/

Ingredients · 4 tablespoons butter · 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not) · Flour, for dredging · 4 whole chicken legs with thighs · Salt · 1 large onion, peeled, sliced lengthwise (root to top) into wedges · 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it) · 2 cups (475 ml) apple cider (unfiltered) · 1 teaspoon dried thyme · 1/2 cup cream

Instructions 1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step. 2) Preheat the oven to 375°F (190°C). 3) Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally.  Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain. 4) Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 tablespoons of butter.  Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside. 5) Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. 6) Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes. 7) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider.  8) Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes. 9) Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. 10) Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed. 11) To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

https://www.bbcgoodfood.com/recipes/sams-toad-hole

Ingredients · 12 chipolatas · 1 tablespoon oil For the Batter · 140g plain flour · 2 eggs · 175g semi-skimmed or lactose free milk For the gravy · 25g Butter · 1 tablespoon olive oil · 1 bay leaf · 2 sprigs of thyme · 4 red onions sliced · 1 teaspoon sugar ·  1 tablespoon flour · 200m; red wine · 2 tsp red wine vinegar · 500ml beef or vegetable stock

Instructions 1) Heat the oven to 220c. Put the chipolatas in a 20 x 30 cm roasting tin with the oil and bake for 15 mins until browned. 2) Meanwhile, make the batter. Tip the flour into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown. 3) Remove the sausages from the oven—be careful because the fat will e sizzling hot—but if it isn’t, put the tin on the hob for a few minutes until it is. 4) Pour in the batter mix, transfer to the top shelf of the oven then cook for 25-30 minutes, until risen and golden. Serve with gravy. Gravy Instructions 1) Melt Butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a minute to infuse the flavours of the herbs. Add the onions and coat well in the butter oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45—50 minutes, stirring occasionally until sticky and caramelised. 2) Add the flour and stir well, coating all of the onions. cook for a min then add the wine and vinegar, turn up the heat and reduce by half, for about 2 minutes, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 minutes until the gravy is thick enough to coat the back of a spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

https://www.vienna-sunday.kitchen/austrian-basics-parsley-potatoes/

Ingredients· 4 Veal cutlets (alternatively pork or turkey) · 2 eggs· About 100g coarse group flour· About 100g breadcrumbs· Salt· Pepper· clarified butter and or plant oil· Slice of lemon to garnish

Instructions 1) Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, and beat the eggs together in a bowl using a fork.2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork, this causes the crumb coating to fluff up better during cooking.3)  In a large pan melt sufficient clarified butter for the schnitzel to be able to swim freely in it. 4) Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.5) Depending on the thickness and thee type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating) and fry on the other side until it is of similar colour.6) Remove the crispy schnitzel and place on kitchen paper to dry off dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving.

Side Dish—Parsley Potatoes

Ingredients · 1 Kilogram potatoes · 1 bunch fresh parsley’ · 100g butter· salt

Instructions 1) Cook potatoes in salted water until soft. Peel and cut up small 2) Chop parsley 3) Melt butter in a pan add parsley potatoes and salt. Fry in pan until the potatoes get a bit brownish 4) Eventually add more salt and butter and fry some more.

https://www.hungrypaprikas.com/chicken-machboos/

Ingredients · 1 lb cleaned shrimp · 1 Tbsp fresh cilantro (freshly torn) · 1/4 tsp ground turmeric · 1/2 – 1 tsp salt · 1/2 cup brown rice flour · 1/3 cup ghee or butter · 1 onion , mincedIngredients -Baharat · 1 tsp paprika · 1/4 tsp ground nutmeg · 1/4 tsp pepper · 1/4 tsp ground coriander · 1/4 tsp ground cumin · 1/4 tsp ground cinnamon · 1/8 tsp ground cloves · 1/8 tsp ground cardamom · lemon zest (from half a lemon) · 1 tsp tamarind paste · 1 cup warm water · 1 15 oz can tomatoes , diced · 1/2 tsp chili powder · 2 Tbsp sugar

Instructions 1) Start by preheating the oven to 200 degrees 2) Finely dice the onion and crush the garlic To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened 3) Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes.  Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramelize it. 4) Add the ground spices (salt, black pepper, cinnamon, cardamom, and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes. Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through. Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crips the skin. 5) Wash and rinse the rice several times until the water runs clear. Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes. Turn off the heat and let the rice stand for 5 minutes. 6) Toast the pine nuts in a skillet with ½ tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes. Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize. 7) Open the pot and fluff the rice with a fork. Serve in large dish, wish the chicken legs on top and garnish with the pine nuts/almonds and raisins.