Chicken stroganoff in a slow cooker

Chicken stroganoff in a slow cooker

Stroganoff

This has got to be one of the easiest recipes for slow cookers or crockpots and is quite delicious if I don’t say so myself. It is one of those recipes that you should keep and use as weekend hassle free recipe where you just don’t want to spend much time in the kitchen cooking. (4 people)

What you need

4-6 bonesless skinless chicken breasts sliced or cubed
1 heaped tablespoon butter or margarine
1 packet dry Italian salad dressing mix
250g tub cream cheese
300g consentrated cream of chicken soup (if you are using 6 breasts use the whole 425g can)

The process

Place the chicken pieces, butter and dressing mix into the slow cooker, give them a mix, place the lid on and cook on low for 5 hours.

Now add the cream cheese and the soup, mix, place the lid back on and cook for another 1/2 hour.

Thats that, a delicious meal with as little fuss as you can imagine.

Serve with pasta and a side salad.

Variations

Use a chicken and mushroom soup and add a handfull of sliced mushrooms when you add the soup.

Add about 1/2 packet of chopped bacon with the chicken.

Fantastic chicken curry

Fantastic chicken curry

Easy chicken curry

Chicken curry has long been a favorite of mine and I’m not really one for complicated recipes so have altered recipes to suit me. This chicken curry is really foolproof and is no hassle to make. We are almost into winter so warm up your family with a really fragrant and easy chicken curry that you can make as hot or mild as you like. I like to use thighs and drumsticks, but whatever pieces grab your fancy is just fine.(4 people)

What you need

4 free range chicken thighs (free range are generally larger so if you are using regular chicken pieces add 2)
4 free range drumsticks
2 medium onions finely sliced
2 tomatoes chopped
1 1/2 tablespoon tomato paste
1/2 teaspoon turmeric + a little extra
4 cardomom pods
1 cinnamon stick
4 whole cloves
1 tablespoon butter
2 heaped teaspoons crushed garlic
3 to 4cm piece grated fresh ginger
2 teaspoons cumin powder
2 large potatoes peeled and cut into 8 pieces each
2 teaspoons chili powder (this is fairly hot, if you like it mild, do 1 teaspoon and if you like it fiery do 3 teaspoons)
1 1/2 cups hot water
Oil
Coriander to garnish

The process

I like to skin and cut the things in half through the bone with a heavy cleaver but not necessary (I just love my cleaver which chops straight the bones in 1 chop)

Heat a pan with a little oil to hot. Place your chicken pieces on a plate and give a light dusting with turmeric to colour them. Then add the cardomom pods, cinnamon and cloves to the pan, cook for about 2 minutes stirring to release the oils. Then add the chicken pieces and very quickly toss them around to partially cook the chicken.

Remove the chicken pieces, reduce heat to medium and add the onions. Cook the onions until they are beginning to soften. Add the butter and stir for about 2 minutes.

Now add the garlic, tomatoes and tomato paste, reduce the heat to low and cook, stirring occasionally until you notice oil on the top of the sauce. The sauce should be quite thick at this stage.

Now add 1 1/2 cups boiling water, the ginger, cumin, turmeric and chili powder, stir and allow to simmer for about 15 minutes.

Lastly add the potatoes and the cooked chicken pieces, cover and simmer for 20 to 25 minutes. Test that the potatoes are soft with a fork and then sprinkle over a handful of ripped coriander, serve with rice, roti and sambals.

For a real authentic North Indian chicken curry, try this one.

Chicken skewers with satay sauce

Chicken skewers with satay sauce

Satay chicken

These are marvelous for entertaining. Mildly spiced tender chicken skewers with a rich peanut sauce that gets your taste buds singing. They are very easy to make and are sure to be a hit with anyone who visits whether they dip it in the satay sauce or not. (4 or 5 people)

What you need

500g chicken thigh meat cut unto strips
salt and pepper
1 tablespoon lemon juice
1 teaspoon crushed garlic
Pinch chili powder

Sauce

180g smooth peanut butter
180ml water
2 tablespoons brown sugar
pinch chili powder (more if you like it spicy)
1 tablespoon soy sauce
1 tablespoon minced or finely grated onion (don’t leave this out)

Toasted sesame seeds
bamboo skewers soaked in water

The process

First make the sauce by adding all of the ingredients to a small pot on a medium heat, stir until it comes to a slow simmer and allow to simmer for 5 minutes stirring from time to time. Remove from the heat and leave to cool.

Place the chicken strips in a bowl and season with salt and pepper, add the lemon juice, garlic and pinch of chili powder. Mix it up, cover and place in the fridge for about 30 minutes.

Thread the chicken onto the skewers but not too tightly. You want them to cook quickly and evenly. If they are too tightly packed you are likely to have raw insides.

Place the skewers on a rack in a roasting pan and grill under a hot grill in the oven until cooked through. Turn at least twice and brush over a bit of the satay sauce at each turn.

When cooked place them on a platter, sprinkle with sesame seeds and serve with the rest of the satay sauce in a bowl for dipping.

YUUUUUMY I tell you. You will also love these Sweet Thai pork morsels, give them a try as well.

Chicken Pattie snacks

Chicken Pattie snacks

chicken snackers

These little chicken morsels served with a chili yoghurt sauce are amazing, can be prepared ahead of time, added to salads to give the salad some substance, or even added to a pasta sauce to make spaghetti chicken meatballs (done it many times and it’s fantastic). You can pop a few in the kids lunch boxes and they will have a whole lot of new friends I tell you. (makes enough for 4 people)

What you need

500g chicken mince
Pinch of salt and pepper
1 teaspoon crushed garlic
1 teaspoon finely chopped red chili (optional)
2 tablespoons breadcrumbs
4 tablespoons water

200g natural unflavoured yoghurt
1 tablespoon sweet chili sauce

The process

Mix all of the patty ingredients together ensuring that the ingredients are well combined.

This part is important.. Make small patties about 2 to 3 cm diameter and place on a plate and refrigerate for about 1/2 hour to an hour. This will ensure that they hold their shape and do not break during cooking.

Heat the grill pan to hot and cook the patties for about 2 minutes on each side. Serve and drizzle over the yoghurt and sweet chili sauce as a dressing.

These are really versatile little fellas that are great to have in th fridge all the time.

Chicken skewers with spicy cranberry sauce

Chicken skewers with spicy cranberry sauce

Chicken skewers

These delectable little chicken skewers are the perfect snack for guests. They are made with chicken mince, much like kofta that is accompanied by a cranberry sauce with a little zing in it. They will be great with sweet chili sauce but the cranberry makes them something your guests will not have had before. (6 people)

What you need

750g chicken mice
1/4 cup breadcrumbs
1 medium onion finely chopped
2 teaspoons crushed garlic
palm of chopped fresh sage
1 egg beaten

12 skewers

1/2 cup cranberry sauce
1/2 teaspoon tabasco

The process

Add all of the ingredients for the chicken skewers to a bowl and combine well. Best to get your hands in there and squeeze the misxture to comine all of the flavours.

Divide it into 12 portions and shape them into sausage shapes around the skewers, leaving 1/2 of the skewer uncovered. (the chicken portion should be about 8cm long.

Heat a grill pan to medium and cook the skewers until lightly browned and smelling delicious.

In a small pot heat the cranberry sauce and stir in the tabasco.

Drizzle the tabasco over the skewers or serve separately as a dipping sauce.

Crispy chicken nuggets

Crispy chicken nuggets

Chicken nuggetsMaking these little chicken morsels is a walk in the park and if you have children they will love you forever for mastering this chicken nugget recipe. They are great for finger food at parties with a dip or a special treat for the kids and you can alter the coating for some really interesting flavours.. see the variations. (4 people)

What you need

1 to 1.2kg chicken thigh fillets cut into bite size pieces

1 cup breadcrumbs (store bought)
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
(now add either 1 tablespoon cayenne pepper and 1 tablespoon garlic powder or 1/2 cup parmesan cheese) You can use whatever your favorite flavours are (parmesan is mine)

1 egg beaten
1/2 cup milk

The process

Heat your oven to 200 Celsius and litghtly oil a baking tray.

Mix the coating ingredients together in a bowl and set aside

Mix the egg and the milk together and pop the chicken pieces into it.

Now take pieces of chicken from the milk mixture and drop them into the crumbs, shake them about and place onto the baking tray. Don’t shake off the excess crumbs.

bake for 15minutes and thats that.

If you like this one you may want to do it with whole chicken pieces as well, just bake them at 180 instead of 200 for 30 minutes. Delicious I tell you.

You should also try the chicken potato cakes… they are great.

Chicken sandwich

Chicken sandwich

Ultimate chicken sandwichSometimes a great chicken sandwich is the only thing that will satisfy your hunger and this chicken sandwich with marinated vegetables is fantastic. I usually do it when I have made an antipasta so use the antipasta recipe and pile it up. Use a good focaccia or something similar. (makes 4)

What you need

500g chicken breasts
1 teaspoon crushed garlic
Salt and pepper
1 tablespoon lemon juice
2 tablespoons olive oil

For the bread
4 whole garlic cloves
Olive oil

The process

Marinate the chicken breasts in the crushed garlic, olive oil, lemon juice and salt and pepper for about 30 minutes.

Heat a grill pan on medium to hot, take the focaccia and rub ½ a clove of garlic and a little olive oil on 1 side of each slice of bread.

Grill the bread until you get browning, remove and set aside.

Bow take the chicken breasts and cook them until they are browned and cooked through.

Slice into diagonal pieces and create a pile of chicken and marinated vegetables on the bread.

Dig in… it’s comfort food for Kings.

Marinated mushrooms

Marinated Egglant

marinated peppers

Chicken Yakitori

Chicken Yakitori

Chicken Yakitori recipe

Chicken Yakitori

These little skewers of succulent marinated chicken are fantastic any time any day. Make a whole lot of them, they are great to take to work for lunch and if you pop a few in your childrens lunch boxes they will be very grateful… you may even get a car wash. These are great for the stove or the braai, can be prepared ahead of time and then take just 5 minutes to cook. (2 people)

What you need

500g chicken breast halved and sliced about 4cm thick
4 tablespoons teriyaki sauce
4 tablespoons honey
1 teaspoon crushed garlic
1 teasponn fresh grated ginger
Oil

Bamboo skewers

The process

You want to split the chicken breasts through the center and then cut into strips, so each breast should give you 4 x 4cm wide strips.

Mix all of the marinate ingredients together in a bowl, give it a whick and add the chicken. Mix the chicken around a bit to cover each piece in the marinate. Cover with cling film and place in the fridge for a few hours, overnight if you can.

Thread the chicken onto skewers and cook in a hot grill pan for about 2 minutes on each side. (soak the skewers in water if you are doing them on a braai)

Serve them with chinese fried noodles or egg fried rice, or just as they are for finger food.

These are very good.

Chicken pie

Chicken pie

Chicken pies

Chicken pies

Chicken pies are just great and this recipe is for 6 small pies or about 20 ramekin sized pies which are excellent for a snack instead of the usual snack types. Just load them onto a tray with teaspoons and believe me your guests will love them. I had similar little pies at the opening of a shop earlier this month and they were a real hit. You could also try a mini version of chicken lasagna for a change.

What you need

1 whole chicken
1 liter chicken stock
1 onion roughly chopped
Pinch of whole black peppercorns (about 8 or so)
2 whole cloves
1/2 teaspoon mixed spice
salt and black pepper
2 egg yolks lightly beaten
1 tablespoon lemon juice
1 punnet mushrooms chopped(250g)
1 packet bacon chopped into small pieces
Handful of chopped fresh parsley
1 roll froxen puff pastry (400g)
1 egg
Milk

The process

In a large pot on a medium to high heat, heat the stock, add the onion, peppercorns, mixed spice and cloves. Pop in the chicken and allow to simmer for about 40 minutes. You want the stock to be bubbling slowly, so adjust the heat down if it is boiling.

Remove the chicken and allow to cool until you can handle it with your hands. Leave the stock on the stove and allow it to continue simmering until it has reduced by about half.

Now peel off the skin and remove as much meat as you can, making sure there are no bones or cartilage in your pie of chicken meat. Toss out the bones and the skin and break up the meat into morsel size pieces.

Fry the bacon pieces in medium until well cooked, remove and set aside.

Add your mushrooms to the simmering stock and leave to simmer for about 5 minutes until soft. remove from the heat, get a whisk add the egg yolks and whisk fast until the mixture turns creamy and thickens. Add the lemon juice, stir, taste and season a little with salt and pepper.

Now add the chicken, parsley and the bacon to the creamy mushroom sauce and mix to combine everything.

Cover and allow the mixture to cool.

Take 6 small ovenproof bowls of about 6cm deep and 10cm diameter, butter them lightly and share the mixture evenly between them. If you are using ramekins fill them to 3/4 full.

Now place a piece of pastry over the top of each bowl, brush with a mixture of egg and milk, pierce the center with a knife and place in a 200 Celsius oven for 15 to 20 minutes until the pastry is beautifully browned.

You are going to love these folks. Try some of the other festive recipes.

Five spice chicken

Five spice chicken

Five spice chicken

Five spice chicken

You just have to try this five spice chicken recipe, it does take a little preparation but the ingredients are few and the cooking process takes just a few minutes. You can keep it in the fridge overnight for use the next day if you like, so get the preparation out of the way when you know you are going to be at home for a few hours. It is really delicious with a sweet and spicy, not hot skin that is unbelievably good. (4 people)

What you need

1 large whole chicken
2 tablespoons honey
2 tablespoons Chinese five spice
2 tablespoons white wine vinegar or rice wine vinegar
Oil

The process

Take a large pot that the whole chicken will fit into easily and fill ½ way up with water. Bring the water to the boil. Remove from the heat and submerge the chicken in the boiling water. Cover the pot and leave for 30 minutes. This partly cooks the chicken and allows it to absorb extra water.

Remove the chicken and set on a rack to drain. Pat dry with a clean cloth.

Now combine the honey, five spice and vinegar together in a bowl and mix well to combine.

Place the chicken on a plate and brush the skin with the glaze mixture and place in the fridge for 20 minutes. Repeat this process about 4 times until there is no glaze left over.

After the last glaze leave it in the fridge for at least 2 hours, then use kitchen scissors to cut into 4 portions.

When you are ready to cook, heat enough oil in a pot on high or almost smoking to cover the chicken pieces. When it reaches the smoking level, reduce the heat to medium and use tongs to add each piece to the oil.

Deep fry for 5 minutes and once done set aside on absorbent paper to drain.

It’s really good I tell you. Here are a few other Chinese recipes for you to try.