Spring Chicken

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

SATAY ROAST CHICKEN Cooking a whole chicken is very economical, often you can get whole freerange chicken for the same cost of two skinless boneless breasts. If your butchery skills are limited, restricting yourself to a whole chicken does not mean roast chicken is your only choice. This satay chicken is not only great the night you make it but the leftover chicken is delicious in fresh spring rolls or with salad for an easy lunch.

1 bunch fresh coriander, stalks included 1 cup roasted peanuts 2 tbsp Thai red curry paste juice of 2 limes 2 tbsp soy sauce ¼ cup sweet chilli sauce 2 tbsp brown sugar 1cm piece of fresh ginger, peeled and grated 1 lemongrass stalk (white part only), bruised (or if you can’t get fresh 1 tsp of drained lemon grass from a jar) 2–3 kaffir lime leaves ½ cup coconut cream 1 large free range chicken 1 red chilli, extra coriander and peanuts for garnish.

Put the coriander, peanuts, curry paste, lime juice, soy and sweet chilli sauce, sugar, ginger, lemongrass, kaffir lime leaves and coconut milk in a food processor and whizz until smooth.

Split the chicken down the middle of the ribcage and flatten it out. Pour half the marinade over the chicken and cover the chicken all over. Allow it to marinade for at least 30 minutes or overnight.

Heat the oven to 180°C and roast the chicken for 35–45 minutes until the chicken is golden and when a skewer is inserted into the meaty part the juice runs clear.

Allow the chicken to rest for at least 10 minutes. While it is doing so, heat the remaining marinade in a small pot. Serve the chicken with rice and garnished with chopped chilli, peanuts and coriander leaves and the extra satay sauce on the side.

CREAMY BACON AND MUSHROOM CHICKEN

My go-to midweek meal is invariably pasta, and bacon and mushroom is a favourite. With a little more planning, plus some chicken, you have a meal worthy presenting to guests. I have used bone-in chicken thigh as it is inexpensive but also because cooking the chicken on the bone makes it less likely to dry out.

25g butter

1 onion, diced

4–6 rashers of bacon, diced

1–2 garlic cloves, crushed

1–2 tbsp olive oil

¼ cup flour

salt & pepper

6–8 chicken thighs

¼ cup white wine

½ cup chicken stock ½ cup mascarpone

In a large pan melt the butter, add the onions, bacon and garlic and sauté until the onions are soft and translucent.

Remove the cooked onion and bacon from the pan. Season the flour with salt and pepper and dust the chicken thigh all over. Heat the olive oil in the pan and place the chicken in skin side down. Brown the chicken for about 5 minutes on each side. Add the white wine and continue to cook until this is nearly evaporated.

Return the bacon and onion to the pan along with the stock and mascarpone. Cover and simmer gently for 10–15 minutes or until the chicken is cooked through.

Serve with cooked pasta and garnish with chopped parsley.

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KFC- KIMCHI FRIED CHICKEN

Who doesn’t love fried chicken? No need for 11 herbs and spices though when you have a jar of kimchi on hand. I used locally made kimchi from Good Bugs whose kimchis won awards at this year’s Outstanding Producers awards: Ginger Ninja was awarded a silver and Kiss Me Kimchi a bronze.

½ cup kimchi juice, drained from a jar of Good Bugs Kimchi 1 cup natural yoghurt or buttermilk 1 egg 1 tsp garlic powder 750g–1kg boneless, skinless chicken thighs 4 tbsp sesame seeds 1 cup flour ½ cup cornflour 2 tsp garlic powder 1 tsp onion salt ½ tsp white pepper 2 tsp paprika 1 tsp cayenne pepper ½ tsp celery salt oil for deep frying

Combine the kimchi juice, yoghurt, egg and garlic powder together then add the chicken. Allow to marinate for at least four hours, preferably overnight.

In a large heavy based pot or deep fryer heat the oil to about 170°C. While it is heating, mix the remaining dry ingredients together. Coat the marinated chicken in the flour and spice mix then, in batches, carefully place in the oil. Cook until golden brown, approx. 5 minutes, depending on the size of the chicken pieces.

Drain the chicken on paper towels.

Serve with Kimchi mayo

KIMCHI MAYO

Mixed together 1 cup of drained and roughly chopped kimchi with a cup of mayo.

QUINOA CHICKEN PARMIGIANA

This is a modern and slightly healthier version of the classic chicken Parmigiana. It’s also a great way to use up left over quinoa. Sometimes I add prosciutto when I add the mozzarella and tomato but just as often omit it as it’s just as good without it. 1 cup quinoa 1 cup grated Parmesan 2–3 tsp Tuscan seasoning 1kg skinless chicken breasts 2 eggs, beaten ½ cup cornflour punnet of cherry tomatoes, halved 120g pottle of cherry mozzarella fresh basil Rinse the quinoa well then cook in 2 cups of water. When the water has evaporated, spread the quinoa on an oven tray to cool and dry out. It’s good to do this a day ahead. Once

cooled, if the quinoa is still really wet, dry it in a low oven.

Mix the Parmesan and Tuscan seasoning with the quinoa.

If the chicken breasts are thick, give them a quick bash with a rolling pin in the thick part to flatten out slightly. Dip each breast in the cornflour, then egg and then quinoa before placing on a baking tray.

Bake at 180°C for 20 minutes, then dot the mozzarella, tomatoes and basil over the top and return to the oven for 10 minutes.

Celebrate Spring with O U R L O C A L AWA R D WINNING CHEESE

A VA I L A B L E A T A L L GOOD CHEESE STORES  