oliveoilandlemon

recipes for healthy living

Tag: chicken

Tender Juicy Fauxtisserie Chicken

IMG_5181-1

You know that lovely rotisserie chicken which you can buy over the counter at some delis – well this is like this only it’s not brushed with load of fat every few minutes BUT you still get that lovely falling off the bone tender juice chicken that is so delicious. You could of course simply up the temperature to cook it a bit quicker but if you have the time, try it this way. Throw it in the oven and get out to the garden for some air!

Serves 4
2 tsp fennel seeds
1 tsp oregano
Zest of half a lemon
2tbsp fresh chopped thyme plus a few thyme sprigs (if you had lemon thyme, even better)
2 cloves garlic peeled chopped and mashed
1tbsp ground sea salt
50 ml oil
1 lemon cut in half
1 large chicken 2kg approx.
1lb baby potatoes

Oven at 150C for slow cooking
Oven at 200 for Regular Cook
Pound the fennel seeds, add the oregano garlic thyme together with the salt
Mix in half of the oil.
Dry the chicken with paper towels if it is a bit wet from the fridge
Rub the mixture all over the chicken.
Stuff one 1/2 of the lemon into the chicken.
Toss the remaining half, the thyme sprigs into your roasting dish
Place the chicken on top.
Clean the baby potatoes and cut the large ones in half, toss in the rest of the oil and season well then add to the roasting dish around the chicken.
Roast, basting the chicken and turning the potatoes every hour, until the chicken is dark golden brown, cooked through and potatoes are very tender about 3 hours. Alternatively you can up the temp and cook in about 1 and1/4 hour.

Check the chicken is done with a meat thermometer or by checking the juices run clear from thickest part of the chicken.
AMAZING!

Pomegranate and Honey Glazed Chicken – A perfect summer dish

large pomegranate honey glazed

The last days of summer are here and this is a dish full of summer flavours. I love the pomegranate molasses as it adds a lovely sherbert lemony flavour and It makes a delicious salad dressing or is lovely with roasted peaches or nectarines.
There is great nutrition in this dish with protein from the chicken the goodness of the nuts and the antioxidants from the spices. If you don’t think you will feel full enough you can serve some roasted sweet potato on the side also which works really well.

Serves 4

Marinade
3 tbsp pomegranate molasses
150ml olive oil
2 tbsp honey
1 tsp each of cayenne , paprika and cumin

8 skinless boneless chicken thighs or a mix of breast and thighs
1/2 red onion sliced very thin
2 handfuls of coriander
2 handfuls of roughly chopped pistachios
2 tbsp lime juice
3 tbsp extra virgin olive oil

Mix marinade ingredients together
Cut the chicken into 2″ chunks
Add to marinade and toss to coat
Cover with cling and place in fridge at least an hour – overnight even better
Thread chicken pieces onto skewers (soak wooden ones)
Heat griddle pan and cook on medium heat turning to cook on all sides

Toss the onion coriander and pistachios with lime and olive oil
Season and place on a large platter
Add the skewers and serve

Escalope of Chicken – a family summer favourite

I have been told that this is the tastiest chicken recipe ever full with full on flavour and a bonus for these lovely summer evenings is it’s really easy to prepare. Most recipes for this cook the chicken fully on the pan in oil but I just do this to make the crumb topping golden then I finish the cooking in the oven which is much healthier and yet still delicious.

chicken escalope II

Serves 4
4 chicken breasts, skin off
100gr fresh breadcrumbs, I always use gluten free
3 tbsp grated parmesan
zest of 1/2 lemon
25gr pine nuts
2 tbsp chopped flat leaf parsley
3tbsp plain gluten free flour
1 egg
100ml milk
2 tbsp rapeseed or coconut oil

Oven at 180
Place chicken between 2 pieces of cling and bash until nice and flat
Combine the breadcrumbs herbs lemon zest and pine nuts and season well
Place flour on a flat plate
Whisk egg and milk together
Put milk and breadcrumbs in separate wide bowls
Heat oil in a medium hot pan, meanwhile coat chicken in flour then dip into egg milk mixture then dip into the breadcrumbs
pressing well to coat each side
Place on a plate and repeat with all the chicken
Cook the chicken in the pan for 1 minute each side until the breadcrumbs are golden
Place on a flat baking tray and into the oven to complete the cooking
Serve with a rocket salad and lemon wedges

appasionataaflowers

garden 2015

The best roast chicken

There is a hugely popular movement lately, for slow roasted meats, falling off the bone, casual eating at its best and I do love doing home grown versions of this way of cooking. ‘Man’s food’ my other half calls it, but still very popular in our house where men are in the minority (read, overruled in most things 🙂 )

I have tried brining and dry rubs as well as combination of the two for bringing out the best of any meat – both work well but for chicken if I’m in a rush, I just use the dry rub and chuck it into the oven. Get a decent bird and this simple roast chicken will be a firm family favourite. It gives a lovely deep smokey flavour and will work on so many meats, pork shoulder, lamb, pork chops even firm fleshed fish will stand up well to this. Make a big batch and it keeps for a good while, make even more and give some out to your friends who will thank you for it. (Just remember to label it well so that people don’t wonder why they are getting dust??

Adapted from Pitt Cue Company Cook book

1tsp Fennel seed
1 tsp Cuimin Seed
1 tsp Black pepper corns
1 tsp Coriander seed
150gr dark Brown sugar or coconut palm sugar
1 tsp garlic powder
50gr salt
15gr smoked paprika
30gr sweet paprika
1 tsp dried organo
1tsp cayenne
1 tsp celery salt

Toast fennel cuimin peppercorns and coriander seeds on a dry pan over medium heat, watch carefully they dont burn and when aromas release tip into a bowl and leave to cool
Blitz and mix thoroughly with the remaining ingredients and keep in a sealed container.

Spicy Roast Chicken

2 heaped tbsp rub
1 free range bird
50gr butter
1 clove garlic peeled and mashed

Mix the rub, butter and garlic together
Make some slashes in the flesh of the chicken then rub the bird
with the mix inside and out.
Cover and leave overnight if possible to marinate at least 2-3 hours
Place your chicken into a roasting tray and cook until the juices run clear.
Serve with some roasted veg and a big chopped salad – Try this one from here

Red Peanut & Vegetable Curry for Thai New Year – Songkran

OO&L Thai Curry

I have not yet been to Thailand but was introduced to some of its food in recent years and it is one of my favourite cuisines. The heat does get to me but I find the combination of flavours, sweet sour salty & bitter usually with lots of heat compulsive eating – so while I have often been on fire, I have still found myself unable to stop tasting, so extraordinary have I found the flavours. It is easy enough to get most of the common ingredients in Dublin now so I usually make a monthly trip to the Asia Market on Drury St. to stock up on my Thai essentials. The theater alone in the shop is worth stopping by even if you don’t need anything or don’t yet know what you need.

This curry paste is easy to make once you line up the ingredients. It is apparently better to crush them in a mortar and pestle (the traditional way – I hear prospective Mothers in Law judge suitors by the size of their pestle) rather than use a food processor (I don’t judge!). I usually use about 1/3 of this paste when I’m making dinner for 2. You can up the chilli content or lower as you wish.

1/2 doz dried chillies
1 tbsp chopped coriander root
1 tbsp chopped galangal use ginger if you can’t get it
1 tbsp chopped lemongrass
1 clove garlic
3 tbsp chopped thai shallots or 1 of ours if you can’t get them
1/2 tsp shrimp paste (don’t go without it, you need this!)
4 tbsp peanuts (boiled until tender)

To make the paste add ingredients in order listed to your mortar and pestle them one by one until all blended and no large lumps are left. Set aside about 1/3 for this recipe and store in the fridge until needed.

2 chicken breasts
1 can coconut milk (400ml)
Vegetables of choice (I used tender stem broccoli blanched for 5 minutes and some cherry tomatoes)
Seasonings – Palm sugar, Fish sauce, soy sauce, as needed
Handful of Thai basil
Toasted peanuts

Poach the chicken breasts until almost cooked and slice to bite size pieces
Heat a wok and add the paste with some oil and cook out for a few minutes
Add the coconut milk and turn heat to medium and cook for about 10 minutes until the paste and coconut milk have become a lovely sauce
Season well with palm sugar, fish sauce, soy and add the chicken, broccoli and halved cherry tomatoes, and simmer to finish cooking.
Check seasoning again then top with chiffonade of thai basil and toasted peanuts and serve with rice.

OO&L Market Chillies

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