Tag Archives: chicken

Cheats Chicken Biryani

16 Aug

This is a quick mid-week alternative to a proper biryani. Serves 4.

Here’s what you’ll need…

2 brown onions, sliced

2 teaspoons minced ginger

1 teaspoon minced garlic

1 tablespoon vegetable oil or ghee

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon panch phoran (from your Indian grocer)

1/2 teaspoon chilli powder

1 chopped tomato

2 cups chicken stock or water

salt

500 grams chicken thigh meat, cut up or whole

2 cups vegetables (your choice)

2 cups basmati rice

Slivered almonds, coriander, chutney/pickles, raita.

Here’s what you do…
Put a large pot of salted water on to boil. In a large saucepan (with a tight fitting lid), heat the oil/ghee. Fry one onion, the garlic and ginger until it starts to turn golden brown. Add spices and cook for 2-3 minutes. Put the rice in the boiling water and stir, leave to boil for around 5 minutes. Just after you put the rice on, add chicken, tomato and stock/water and simmer, uncovered, for 10 minutes. Add the vegetables and stir. Strain the rice (par-cooked), and layer it on top of the curry. Place the lid on the pot and turn the heat to low. Allow to cook for further 10-15 minutes, or until the rice is cooked. Try not to open the lid and let the steam out too many times! This will increase the cooking time needed! Alternatively, if your saucepan is oven-proof, you can place the whole thing, covered, in the oven at about 180 degrees celsius.

I like to garnish the top with a fried onion (sweet), some toasted slivered almonds (crunchy), a sprinkling of turmeric (pretty) or saffron infused ghee (expensive) and some coriander. But you could add raisins for sweetness, more or other toasted nuts, mint, chopped cucumber and tomato. Anything you fancy!

Serve with a dollop of fresh yoghurt or raita and some pickles and chutneys. We had ours with my Spicy Mango Jam.

This is not an authentic Biryani and my Mum will likely disapprove as her Biryani is highly superior! But it is ready in 30 minutes and can be made with pretty much any curry. Only two pots and a chopping board to wash up and you’ll have yummy leftovers for lunch.

two4six8! Sorry I started eating before I took a snap. I was soooo hungry!

P.S. A fellow blogger is hosting ‘Chicken Week’ on their blog – check out all the yummy recipes. There is a One Pot Chicken Dinner with olives and tomatoes that looks scrumptious (if curry isn’t your thing)!

Actually, this blog has advertised my post – isn’t that nice of them! chefdehomebadge_featuredbadge_transparent

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Chicken Involtini with Crispy Sage and Roasted Cauliflower with Walnuts

24 Mar

two4six8

 

 

 

 

 

 

 

 

 

 

Ok, so you may have seen this dish prepared lots of different ways with all sorts of crazy combos for the stuffing. I cooked this just last week but I thought it was ‘too easy’ and wasn’t going to post it, but here it is anyway.

I like to keep chicken involtini really simple so it’s quick and easy to make. Although, you can think of this recipe as a bit of a blank canvas and play with flavours depending on what’s in season and what you love. For example, I remember once buying beautiful bright yellow juicy, sweet capsicums, roasting them slowly, peeling off the skin and putting chunks of that in the middle of the rolled chicken breast. You could add whatever you like to the filling really, and the rolls certainly look pretty when you cut into them. Also, instead of bacon I’ve used prosciutto (I suppose I felt like spending a small fortune that day or maybe I was trying to impress someone) and when there’s just no pork you can lace anchovies across the top (and hope they stay atop)! Do whatever you want, basically.

I’ve put a suggestion for a sauce at the end of this recipe which goes really well with this dish if you have a bottle of cider and some onions lying around!

Here we go. For the chicken you’ll need…

2 large chicken breasts

2-3 tablespoons cream cheese or mozza

4 bacon rashers

2 bay leaves (optional)

salt and pepper

All you do is…

Butterfly open each breast (this lady will show you how http://www.youtube.com/watch?v=Ot46Cueod4s ). You may want to pound them a little to thin the meat if the breasts are thick. Lay them skin side down on a chopping board. Place a stick of cream cheese in the centre along with a bay leaf and season with salt and pepper.

Roll the chicken breast, tucking in the ends first and then rolling the sides, one over the other.

Remove the middle section of the bacon (the round bit) and wrap the strip around the chicken lengthways or widthways or both – it doesn’t really matter.

See…

 

 

 

 

 

 

 

Then…

 

 

 

 

 

 

 

Secure the bacon in place with toothpicks. The chicken rolls are now ready to be fried in a pan for about 10 minutes to crisp the bacon, then be put into a moderate oven for about 10-15 minutes.

In a separate pan, melt about 2 tablespoons of butter and once hot and bubbling, throw in 10-12 sage leaves and fry them until they go crispy. Set the leaves aside on paper towel. Reserve the butter for the cauliflower side-dish.

For the Cauliflower you’ll need…

One whole cauliflower (washed, broken into small fleurettes)

3/4 cup chopped walnuts

3 cloves garlic (crushed)

salt and pepper

juice of half a lemon

the melted butter (reserved from sage)

Simply toss all ingredients in a bowl, then place in a large metal baking dish and cook in a 200 degree oven for about 30 minutes. It’s important to toss the cauliflower about every 10 minutes or so. You can finish it off under a hot grill for a little extra colour if you like (I do).

For the Cider Sauce…

Simply cook a sliced onion in some butter until soft and lightly golden, pour in three quarters of a stubby of apple cider (and drink the rest) and a splash of chicken stock if you have it. Season with salt and pepper and reduce by about half. Voila!