Ethan Thadanabath
5 simple and delicious chicken recipes for dinner
Nutritious Chicken
What makes these delicious chicken recipes nutritious are the vegetables added. Including, parsley, sage, coriander and more. The chicken itself contains lots of high quality proteins, also contains, vitamin b12, choline, zinc, iron, tryptophan, copper and more. Chicken also gives you stronger bones and muscles. In conclusion, these chicken recipes are worth making, since it is healthy and nutritious. These recipes are without a doubt suitable for adolescents.
Chicken Risotto INGREDIENTS 1.25–1.5 litres chicken stock ¼ cup (60 ml/2 fl oz) olive oil 50 g (1¾ oz) butter 2 onions, finely chopped 2 cups (440 g/14 oz) arborio rice 4 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh sage 175 g (6 oz) grated Parmesan 3 chicken breast fillets fresh chives, to garnish METHOD 1. Bring the stock to the boil in a pan, partially cover and reduce to a simmer. 2. Heat half the oil and butter in a heavy-based pan. Cook the onion for 4 minutes until tender. Add the rice and stir for 2 minutes to coat with the oil and butter. 3. Add a ladle of stock and stir until the liquid is absorbed. Continue adding the stock a ladle at a time, stirring until it has all been absorbed and the rice is creamy and tender (this will take about 20 minutes). Stir in the herbs, half the cheese and cover. 4. Trim the chicken of any excess fat or sinew and cut it into pieces. Add the remaining oil and butter to a frying pan. Add the chicken in 2 batches, and cook for 5 minutes, or until golden. Season. 5. Combine the chicken with the risotto and top with the chives and the Parmesan
Chicken Dumpling INGREDIENTS • 300 g (10½ oz) minced (ground) skinless chicken thigh fillets • 1½ teaspoons finely grated fresh ginger • 1 tablespoon hoisin sauce • 2 tablespoons finely snipped garlic chives • 1 teaspoon dark soy sauce • 1 teaspoon black vinegar • 40 round gow gee (egg) dumpling wrappers • 2 teaspoons cornflour (cornstarch) • 1 tablespoon light soy sauce
• Light soy sauce, to serve • Poaching broth • 3 litres (105 fl oz/12 cups) white chicken stock • 1 dried shiitake mushroom • 1 piece dried mandarin peel • 2 spring onions (scallions), white part only, split in half lengthways • 2 star anise • 1 cm (½ inch) piece ginger, sliced • 1 piece cassia bark
METHOD 1. To make the poaching broth, place the stock in a large saucepan and bring to the boil. Boil for 15 minutes or until reduced by a third. Add the dried shiitake mushroom, mandarin peel, spring onions, star anise, ginger and cassia, reduce the heat and simmer for 10 minutes to allow the flavours to infuse. Set aside to cool for 10 minutes. Strain the broth into a clean saucepan and place over medium heat. Stir in the light soy sauce and bring to a simmer. 2. Meanwhile, place the chicken, ginger, hoisin sauce, garlic chives, dark soy sauce and black vinegar in a bowl and mix with your hands to combine. Lay out a few gow gee wrappers on a clean, dry work surface. Place a heaped teaspoon of the chicken mixture in the centre of each wrapper. Combine the cornflour with 2 tablespoons water in a small bowl and use your index finger to spread some around the edge of a wrapper. Holding the wrapper in your hand, fold it over to form a half-moon shape. Pleat and press the edges to enclose the filling, forming a dumpling. Repeat with the remaining wrappers and filling. 3. Add the dumplings to the simmering broth in batches, cooking them for 3–4 minutes or until just cooked through. Remove with a slotted spoon and serve immediately with soy sauce.
Chicken Schnitzel INGREDIENTS • • • • • •
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Skinless chicken breast fillets Tablespoon arrowroot Egg, beaten cup ground almonds lemons tablespoons parsley, chopped
METHOD 1. Mix almonds, lemon zest and parsley. Slice the chicken in half widthways and flatten each fillet out thinly. 2. Coat each breast in arrowroot then dip in egg, followed by the almond mix. 3. Cook over a low to medium heat in a pan using one tablespoon of olive oil until lightly golden. 4. Serve with vegetables and salad with a squeeze of lemon.
Tandoori Chicken INGREDIENTS • 60 ml (2 fl oz/1/4 cup) malt vinegar or lemon juice • 2 1/2 teaspoons ground chilli • 2 1/2 teaspoons sweet paprika • 3 teaspoons ground coriander • 3 teaspoons ground cumin • 1 1/2 teaspoons garam masala • 1 1/2 tablespoons finely grated fresh ginger • 6 garlic cloves, crushed • 1 1/2 teaspoons salt • 95 g (3 1/4 oz/ 1/3 cup) plain yoghurt • 1.4 kg (3 lb 2 oz) whole chicken, spatchcocked • 60 ml (2 fl oz/¼ cup) melted ghee or vegetable oil METHOD 1. Combine the vinegar, chilli, paprika, coriander, cumin, garam masala, ginger, garlic, salt and yoghurt in a medium glass or ceramic bowl. 2. Place the chicken, skin side up, on a chopping board. Use a sharp knife to make 6 slashes, about 5 mm (1/4 inch) deep, in the fleshy part of the chicken. Place the chicken on a tray and use your fingertips to spread the marinade over until well coated, rubbing it into the flesh. Cover with plastic wrap and refrigerate for 4 hours or overnight to marinate. 3. Preheat a barbecue plate or grill to medium. Brush with the ghee or oil, then put the chicken on the preheated barbecue, skin side up, and cook, brushing occasionally with any marinade remaining in the bowl and turning halfway through cooking, for 30 minutes or until charred and just cooked through. 4. Use a sharp knife to cut the chicken into 8 portions. Serve with rice and/or bread, and lemon wedges on the side.
Chicken Satay INGREDIENTS • 1 tbsp mild curry powder • 1 tbsp fish sauce • 1 tbsp shaved palm sugar (jaggery) or soft brown sugar • 2 Garlic cloves, crushed • 80 ml (2½ fl oz/½ cup) oil • 12 Chicken tenderloins • 1 Small handful coriander (cilantro) leaves • 2 tbsp fried shallots • P eanut sauce, warmed, to serve
METHOD 1. Soak 12 bamboo skewers in water to prevent scorching. To make the marinade, combine the curry powder, fish sauce, palm sugar, garlic and oil in a bowl. 2. Thread each chicken tenderloin onto a bamboo skewer and place in a shallow ceramic or glass dish. Pour the marinade over the skewers, turning to coat the chicken. Cover and chill for 3 hours, or overnight. 3. Preheat the barbecue or a chargrill pan too high. Cook the chicken skewers, turning several times, for 5 minutes, or until cooked through. Arrange the chicken skewers on a plate, sprinkle with the coriander and fried shallots and serve with a bowl of the warm satay sauce, for dipping. Serve with rice and steamed vegetables.