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Chicken | Emma Inteman

Category Archives: Chicken

Chicken And Date Tagine



  • 1 1/2 cups chicken stock

Combine flour and spices in a bowl. Toss chicken in spice mixture. Heat 2 tablespoons oil in a heavy-based pan over medium heat. Add chicken and fry in batches for 1 minute each side until lightly browned. Transfer to a plate lined with paper towel to drain.

Add remaining oil to pan with onions and cook for 5 minutes. Stir in garlic and any remaining spice mixture. Return chicken to pan. Add stock, tomatoes, bay leaves, dates (if you want them to break down like I do!) and sugar. Simmer, partially covered, stirring occasionally, for 20 minutes.

Remove lid and cook for 15 minutes. Add chickpeas and dates (if haven’t already added), and cook for 5 minutes. Stir in coriander and almonds; serve with couscous (or borwn/white rice).

*Source: www.taste.com.au


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Spicy Chicken Meatballs

  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • ½ tsp ground coriander
  • 1 red chilli, thinly sliced
  • 500g chicken mince
  • 3 tbsp fresh breadcrumbs
  • 50g pancetta, chopped
  • 2 tbsp flat-leaf parsley, chopped
  • 500g cherry tomatoes, halved
  • 125ml chicken stock
  • 500g fusilli  pasta, cooked, to serve
  • Parmesan

Preheat the oven to 200C.

Heat 1t of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 min., or until the onion is soft. Add the coriander and chilli and cook for 1 min.

Put the chicken in a bowl with the breadcrumbs, bacon, parsley and salt. Add the spiced onion and mix well with your hands. Refrigerate for 30 min. to firm the mixture. Wet your hands with cold water to stop the mixture sticking and roll it into small meatballs.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 t olive oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with1 t oil. Roast the tomatoes and meatballs in the oven for 15-20 min., or until the meatballs are golden and the tomatoes starting to pucker.

Put the stock and tomatoes in a saucepan and the meatballs. Simmer for 5 min. and season to taste before spooning over pasta and serving with parmesan.

*Source: Bill Granger Everyday

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Heston Blumenthal Roast Chicken

  • 1.5–2 kg whole chicken
  • 6% brine (300 g salt dissolved in 5 litres water)
  • 1 lemon
  • 1 bunch thyme
  • 125 g unsalted butter, at room temperature, plus extra for rubbing into the skin
  • 30 ml dry white wine

For the gravy (optional)

  • 20 ml dry white wine
  • 250 ml (1 cup) chicken stock
  • 1 tsp Dijon mustard
  • 1 sprig tarragon
  • 1 sprig parsley

Remove the trussing from the chicken then place it in a clean container. Pour over the brine ensuring that the chicken is submerged then cover the container with clingfilm and place in the fridge overnight.

Remove the chicken from the liquid and dry well with kitchen paper. Remove the wishbone and place on a cooling rack over a tray.

Preheat the oven to 90ºC

Roll and pierce the lemon then place it in the cavity of the bird with half the thyme. Rub some butter on top of the skin.

Place the chicken on the rack in a roasting tray and place in the oven. Roast the chicken until the internal temperature in the thickest part of the breast is 60ºC (this should take 3-4 hours). I prefer it to be 75 degrees, as 60 is considered lower than safety guidelines.

Remove the chicken from the oven and allow to rest for 45 minutes. Turn the oven temperature as high as it will go.

In the meantime, melt the butter in a pan and add 30ml wine and a few sprigs of thyme. Bring to the boil then remove the pan from the heat and use the melted butter to baste the chicken before and during browning.

Once the resting time has elapsed, put the chicken back in the roasting tray and return it to the oven for approximately 10 minutes or until golden brown, taking care that it doesn’t burn.

Once coloured, remove the chicken from the oven and place on a cooling rack.

To carve the chicken, remove the legs by slicing down where they meet the breast and splaying them outwards to expose the joint, which you can then sever.

Remove the breast by running a sharp knife deeply into the flesh along one side of the centre bone that extends the length of the bird, making a deep vertical cut. Then cut horizontally through the flesh at the bottom of the breast until the horizontal cut meets the vertical, separating the breast from the ribcage. Repeat the procedure on the other side of the centre bone. The breasts can then be laid cut-side down on the chopping board and sliced.

Season with salt and freshly ground black pepper

If making the gravy…

When the chicken has been browned and removed from the roasting tray, place the tray containing the juices on the hob over a medium-high heat. Add the white wine and scrape and stir to deglaze the pan. Add the chicken stock and cook until reduced to a sauce. Strain into a small saucepan.

Before serving, stir in the mustard and warm through. Finish with freshly chopped tarragon and parsley and season with salt and freshly ground black pepper

* Source: Heston Blumenthal at Home

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Pad Thai

  • 1/4 cup boiling water
  • 2 tsp tamarind puree/paste
  • 2 Tbsp soft brown sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp peanut oil
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce or tamari (gluten free)
  • 1 tsp crushed chilli
  • 200g dried rice noodles (the thicker ones)
  • 2 tsp peanut oil (extra)
  • 1 egg, lightly beaten
  • 2 tsp crushed garlic
  • 1 red onion, cut into thin wedges
  • 2 tsp grated fresh ginger
  • 500g minced chicken
  • 150g (2 cups) Chinese cabbage, finely chopped
  • 100g snow peas, sliced
  • 90g (1 cup) bean sprouts
  • 1 Tbsp chopped coriander
  • 1 cup spring onions, sliced
  • 1 Tbsp lime juice
  • 1 Tbsp chopped peanuts

Put the boiling water and tamarind paste into a heatproof bowl and stir to combine, to dissolve the paste. Add the brown sugar, fish sauce, soy sauce, peanut oil, chilli and tomato paste, then set aside. (This can be done in advance, morning!)

Heat 1 tsp peanut oil in a large wok and swirl to coat, then add the beaten egg and swirl the wok to make a thin crepe. Cook on one side only and when the egg is set, roll it into a thin crepe and slice into thin strips, set aside.

Put the rice noodles in a heatproof bowl and cover with boiling water. Read packet, but generally only needs a minute or two. Best to under cook at this stage as they will cook when you mix in with the hot ingredients at the end. Drain and run under cold water.

Heat remaining oil (1 tsp) in wok and add the garlic, onion and ginger. Saute over a med-high heat for a few minutes. Add the chicken  and saute until the chicken is browned, breaking up any large lumps as you go. Add the tamarind sauce and coat the chicken, allow the sauce to carmalize a little. Finally add the drained noodles, cabbage, snow peas and spring onions and heat through, mixing and tossing altogether as you go. Then add the sprouts, spring onions, coriander, egg crepe and lime juice. Mix together and serve, topped with peanuts.

Tip: Have your ingredients all pre-cut and in bowls ready to go (this can be done in the morning) then you simply add ingredients as per the recipe. There are a lot of ingredients so it is best to be organised to make this a really easy dinner!

* Serves 4-6

* Source: More Gluten Free & Easy by Robyn Russell


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Roast Sweet Potato and Rosemary Chicken

  • 400gram sweet potato
  • 3/4 cup grated parmesan cheese
  • 1/4 cup olive oil
  • sea salt and cracked pepper
  • 1Tbsp olive oil extra
  • 4 x 200gram chicken breasts
  • 1/2 cup chicken stock
  • 1 tsp rosemary
  • 2 Tbsp wholeseed mustard
  • 70grams baby spinach leaves

Preheat oven to 200 degrees.

Place the sweet potato, half the parmesan and oil in a bowl and toss to combine. Layer the sweet potato on a baking tray lined with non stick baking paper, sprinkle over the remaining parmesan and bake for 25 mins or until golden.

Heat a large fry pan over high heat. Add the extra oil and cook for 3 mins on each side. Place on a baking tray and cook for a further 10 mins in oven, or until cooked through. Slice chicken in half diagonally.

Add stock, rosemary and wholeseed mustard to the pan and cook for 2 mins.

To serve, cut the sweet potato into squares. (I cut into circles to start with so dont need to do this step). Top with spinach and chicken and drizzle sauce over the top.

* Serves 4.

* Source: Donna Hay, Simple Essentials Chicken.


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Chicken and Sweet Potato Casserole

  • 1 tablespoon olive oil
  • 1kg chicken thigh fillets, halved crossways
  • 1 large bulb fennel, thinly sliced
  • 6 sprigs lemon thyme
  • 2 garlic cloves, crushed
  • 1/2 cup dry white wine
  • 2 tablespoons wholegrain mustard
  • 400g orange sweet potato, peeled, roughly chopped
  • 1 cup chicken stock
  • 1/2 cup thickened cream
  • 1 quantity caramelised onions (see below)

Caramelised onions: Heat 1 tablespoon olive oil in a large frying pan over low heat. Add 2 thinly sliced large red onions. Cook, stirring occasionally, for 30 minutes or until soft. Add 1 tablespoon brown sugar and 2 tablespoons balsamic vinegar. Cook, stirring, for 5 minutes. While caramelising, you can prepare the rest of the dish as follows:

  1. Heat oil in a frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until golden. Remove to a plate.
  2. Add fennel, thyme and garlic to pan. Cook, stirring, for 5 minutes or until soft. Add wine and mustard. Cook for 3 minutes. Add sweet potato and stock. Bring to the boil. Return chicken to pan. Cover and reduce heat to low. Simmer for 30 minutes. I then take lid off and simmer for a further 15 minutes to reduce slightly before adding cream.
  3. Add cream. Cook, stirring, for 5 minutes (do not return to the boil as sauce might spit). Stir in caramelised onions. Serve on mash potato with greens.

If preparing in advance do everything up until step 3. Continue step 3 when you want to serve.

Serves: 4-6 (depending on what you serve it with.)

Source: www.taste.com.au


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Chicken Parmesan with Basil Sauce

  • 1 cup (70g) breadcrumbs
  • 1/3 cup (25g) coarsely grated parmesan
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 3 bacon rashers (210g), chopped finely
  • 80g butter, melted
  • 2 cloves garlic, crushed
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon mustard powder
  • 4 single chicken breast fillets (800g)
  • 1/3 cup (80ml) olive oil
  • ¼ cup (60ml) white vinegar
  • 1 clove garlic
  • 1 cup firmly packed fresh basil leaves
  • 1/3 cup (80ml) cream
  • 1 egg yolk
Preheat oven to moderate (180°C/160°C fan-forced).Combine breadcrumbs, cheese and parsley in large bowl. Set aside.

Cook bacon in large non-stick frying pan until crisp; drain on absorbent paper. Add bacon to breadcrumb mixture.

Combine butter, garlic, Worcestershire sauce and mustard in shallow dish.

Dip chicken into butter mixture then place, in a single layer, in shallow ovenproof dish. Press crumb mixture on top of chicken (Use all the mixture and completely cover!).

Cook chicken uncovered (about 25 minutes) until cooked through.

Meanwhile, make basil sauce. Blend oil, vinegar, garlic, basil and cream until smooth. Transfer to a small saucepan. Add yolk and whisk over low heat, without boiling, until sauce thickens slightly (will take a good 10 mins of stirring to thicken).

Serve chicken with basil sauce poured over the top – delicious!

* Serves: 4
* Source www.ninemsn.com.au
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Devilled Chicken

  • 4 Chicken breasts (sliced open at the top so they are thin and even)
  • 3-4 Tbsp tomato sauce
  • 3-4 Tbsp fruit chutney
  • 2-3 Tbsp worcestershire sauce
  • 1 tsp curry powder
  • 1 tsp mustard powder (or you can use dijon)
  • 1 lge onion, coarsley grated
  • 1 garlic clove, crushed

Heat oven to 180 degrees.

Brush chicken with oil. Grate onion over the top of the chicken. Mix ingredients together and spread over the chicken to cover completely. Dot each breast with a good teaspoon of butter.

Bake for 20 mins uncovered (or until cooked)

This dish can also be cooked using chicken thigh fillets, casserole style (covered). Cover the thighs with the mixture and bake covered for 45 mins or until chicken is tender.

Can be served with rice or potatoes.

The sauce is basically the key and the chicken just needs to be well covered with the sauce and dotted with butter to make it nice and rich!

* Serves: 4

* Source: Mum

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Curried Chicken

  • 1.25 kg chicken pieces (coat in flour and brown)
  • 1 large onion, sliced
  • 1 clove garlic, finely chopped
  • 2 tsp grated fresh ginger
  • 1-2 tsp curry powder
  • 1/4 tsp chili powder
  • 2 Tbsp fruit chutney
  • 1 packet of cream of chicken maggie soup mixed with 1 1/2 cups water

Brown chicken and put aside. Saute the onion, ginger, garlic, curry powder, chili powder.

Combine saute mixture, browned chicken, fruit chutney and soup mixture. Simmer for 45 mins covered. Serve with rice.

* Serves: 6

* Source: Mum

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Chicken Pasta Bake

  • 250 grams small pasta, cooked (use penne or spirals)
  • 2 cups broccoli, blanched
  • 3 cups shredded chicken (can use a rotisserie, or I sometimes get the spicy nandos chicken tenderloins for a quick meal that is a whole lot healthier than just nandos!!)
  • 1/2 cup semi dried tomatoes, chopped or I substitute with a punnet of cherry tomatoes cut in quarters
  • 4 green spring onions, chopped
  • 250 grams sour cream
  • 1/2 cup chicken stock
  • 2 Tbsp wholegrain mustard
  • large bunch basil, chopped
  • 1 clove garlic, crushed

Preheat oven to 180 degrees.

Combine chicken, spring onions, semi dried tomatoes, broccoli and basil in a bowl. Mix mustard, sour cream, stock and garlic and stir through mixture to combine all ingredients. Mix through the cooked pasta and pour into a baking dish.

Sprinkle with 1/2 cup grated parmesan and 1/2 cup grated mozarella.

Bake for 20 minutes.

* Serves: 4

*Source: www.ninemsn.com.au

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