Baked Chicken Marinated with Tequila and Lime Served with Chili Ginger Garlic Sauce and Baked Potato

Ingredients

1 whole chicken de-jointed or 4 chicken thighs bone in, skin on and 4 chicken drumsticks with skin on
75 ml tequila blanco
zest and juice of 2 limes
1/4 tsp chilli flakes, plus more for garnish
2 tbsp olive oil
2 tsp salt flakes

Chili Ginger Garlic sauce

100 g red chillies, roughly chopped
2 cloves garlic, crushed
10 cm piece (50 g) ginger, peeled and roughly chopped
1 tsp fine sea salt, or to taste
4 tsp sunflower oil
2 tsp sugar
juice of 1 lime

Baked Potato

4 brush potatoes, washed
200 g coconut yoghurt, to serve
1/2 cup chopped coriander leaves
salt, to taste

Garnish

1 avocado, mashed
leaves of 1 Romaine lettuce, torn
finely chopped coriander leaves
lime wedges

Method

1. Preheat oven to 220ºC.
2. Place potatoes onto a baking tray lined with baking paper. Pierce several holes into each potato using a skewer. Season with salt and pepper and bake in the oven until soft, about 45 minutes.
3. Meanwhile, mix coconut yoghurt and chopped coriander together in a bowl until combined. Season with salt, to taste, cover with plastic wrap and set aside in the fridge.
4. Place chicken pieces into a large zip lock bag. Add marinade ingredients and seal bag, pushing out air first. Place onto a tray and into the fridge for at least 45 minutes or overnight.
5. To make the sauce, place all ingredients into a bowl and puree with a hand blender. Set aside to rest for at least 15 minutes before use.
6. Once chicken has marinated, remove chicken pieces from the bag, reserving marinating liquid in the bag. Pour about half of the marinade over the chicken pieces. Place chicken onto a shallow baking tray and bake in the oven for 25 minutes.
7. Remove chicken from oven and pour the remaining marinade over the chicken pieces. Continue to bake until golden brown, about 25-30 minutes. Check that chicken is cooked through and remove from oven. Remove chicken pieces from the baking tray and set aside, keeping warm.
8. Add some boiling water to the baking dish to loosen the pan juices and stir to create a slightly thick sauce. Set aside until required.
9. To serve, place some torn lettuce leaves and a dollop of mashed avocado on the plate. Place two pieces of chicken onto a plate and sprinkle with chili flakes. Place a Baked Potato onto the plate, slice potato open and fill with some of the coriander coconut yoghurt dressing. Dollop some of the Chili Ginger and Garlic sauce to the side. Drizzle some of the reserved pan juices over the chicken and sprinkle with chopped coriander. Serve with a wedge of lime.

Makes 4 servings.

Source: Nigella Lawson

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Moroccan-style Oven-braised Chicken

Ingredients

1 chicken, cut into serving pieces
1 Tbsp cumin
2 tsp paprika
1/2 – 1 tsp ginger
1/2 – 1 tsp turmeric
5 garlic cloves, chopped
several handfuls of fresh cilantro, chopped
juice of 2 lemons
black and cayenne pepper, to taste
4 tomatoes, chopped (either ripe or canned)
10–15 each (three types in total): green olives of choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc., drained
1/4 cup extra-virgin olive oil
1 cup chicken broth
1 lemon, cut into 6 wedges
extra lemon juice, to taste

Method

1. Preheat the oven to 325ºF.
2. Combine the chicken with the cumin, paprika, ginger, turmeric, garlic, cilantro, lemon juice, and pepper. Place in a baking dish in a single layer. Leave to marinate for 30 minutes.
3. Add the flour, and toss together to coat well.
4. Add the tomatoes, olives, lemon wedges, olive oil, and broth to the dish. Bake uncovered for about 1 hour or until the chicken is tender and a delicious sauce has formed.

Makes 4 servings.

Source: Garlic

Japanese-style Chicken and Slaw

Ingredients

1 cup (100g) quinoa flakes
1/4 cup panko
2 tablespoons sesame seeds, toasted, plus extra to serve
2 teaspoons coriander seeds, crushed
1/2 cup finely grated parmesan
sea salt and cracked black pepper
4 x 200 g chicken breast fillets, trimmed and halved horizontally
2 eggs, lightly beaten
2 tablespoons peanut oil
240 g shredded cabbage
2 carrots, peeled and shredded
2 green onions, shredded
micro-green (optional), to serve

Dressing

1 tablespoon finely grated white onion
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1 tablespoon maple syrup

Method

1. To make the dressing, place the white onion, soy sauce, vinegar and maple syrup in a bowl. Mix to combine and set aside.
2. Place the quinoa flakes, breadcrumbs, sesame seeds, coriander seeds, parmesan, salt and pepper in a bowl and toss to combine.
3. Dip the chicken pieces in the egg and press in the quinoa crumb to coat.
4. Heat the oil in a large non-stick frying pan over medium heat. Cook the chicken, in batches, for 3-4 minutes each side or until golden and cooked through. Set aside and keep warm.
5. Place the cabbage, carrot and green onion in a bowl and toss to combine.
6. Slice the chicken and divide between serving plates with the slaw. Sprinkle with micro-green and extra sesame seeds and serve with the dressing.

Makes 4 servings.

Source: Life in Balance

Spanish-style Braised Chicken with Figs

Ingredients

1/2 cup medium-sweet white wine
pared rind of 1/2 lemon
3 to 3-1/2 lb chicken, jointed into 8 pieces
2 oz lardons, or thick bacon cut into strips
1 tbsp olive oil
1/4 cup chicken stock, boiling
salt and freshly ground
black pepper
green salad, to serve

Spiced Figs

2/3 cup sugar
1/2 cup white wine vinegar
1 lemon slice
1 cinnamon stick
1 lb fresh figs

Method

1. To prepare the figs, put the sugar, vinegar, lemon slice and cinnamon stick in a pan with 1/2 cup water. Bring to a boil, then simmer for 5 minutes.
2. Add the figs to the syrup in the pan, cover, and simmer for a further 10 minutes. Remove the pan from the heat, and leave, covered, for 3 hours.
3. Preheat the oven to 180°C/350°F.
4. Drain the figs, and place them in a bowl. Add the wine and lemon rind. Season the chicken.
5. In a large frying pan, cook the lardons or bacon strips until the fat melts and they turn golden. Transfer to a shallow ovenproof dish, leaving any fat in the pan.
6. Add the oil to the pan and brown the chicken pieces all over.
7. Drain the figs, adding the wine to the pan with the chicken. Boil until the sauce has reduced and is syrupy.
8. Transfer the contents of the frying pan to the ovenproof dish and cook in the oven, uncovered, for about 20 minutes.
9. Add the figs and boiling chicken stock, cover the dish and return to the oven for a further 10 minutes or until the chicken feels cooked through when pierced with the tip of a sharp knife. Serve with a green salad.

Makes 4 servings.

Source: Best of Spain

Indian-style Spicy Chicken with Papaya

Ingredients

2 Tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafoetida
2 Tbsp grated garlic
1 Tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 Tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy papaya

Method

1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger. and green chili, and cook for 2 minutes, stirring occasionally.
2. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized.
3. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
4. Add the chicken and cook until it’s almost done, about 8 minutes.
5. Stir in the yogurt and cook until the chicken is it fully done, another 2 minutes.
6. Add the papaya chunks, and remove from the heat. Serve over rice or with naan or plain rotis.

Makes 4 servings.

Source: Everyday Indian