One-pan Greek Chicken and Risoni (Orzo)

 Greek Chicken and Risoni 

Easy, not too much prep! Can be made in advance up to the step that starts adding the risoni.

AND - it's a one pan panbake

INGREDIENTS

CHICKEN

• 5–6 bone-in chicken thigh cutlets (approximately 1.2 kg/2 lb 10 oz)
• 3 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp freshly minced garlic
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp brown sugar (optional)
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

RISONI

• 1½ cups (300 g) risoni (orzo)
• 3½ cups (875 ml) hot chicken stock (see note 1)
• 2 tbsp lemon juice, plus sliced lemon to serve
• 2 generous, firmly packed cups (100 g) baby spinach
• 1 cup (100 g) freshly grated parmesan
• Crumbled feta, to serve (optional)

INSTRUCTIONS

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Marinate the chicken – In a large baking dish, combine the olive oil, lemon juice, garlic, oregano, paprika, sugar, salt and pepper. Add the chicken thighs and toss to coat. Arrange the chicken, skin-side up, and marinate for at least 20 minutes (or overnight in the fridge for more flavour). Alternatively, cook immediately.
3. Roast – Cook in the oven for 35 minutes or until the skin is golden.
4. Baste – Remove the dish from the oven. Baste the chicken in the tray juices, spoon out any excess fat, leaving roughly 2 tablespoons.
5. Add the risoni and stock – Scatter the risoni around the chicken in an even layer. Carefully pour in the hot chicken stock and lemon juice, making sure the pasta is mostly submerged (but leave the chicken skin exposed). Return to the oven and bake for a further 18–20 minutes, or until the risoni is tender and most of the liquid has been absorbed. There may be a small pool of residual liquid on top of the risoni, which is normal (it gets absorbed in the next step).
6. Finish with spinach and cheese – Remove the dish from the oven. Remove the chicken from the dish and set aside on a plate. Add the baby spinach and parmesan to the risoni in the dish. Gently stir the risoni until the cheese melts and the spinach has wilted slightly. Return the chicken to the dish. Let it sit for 2–3 minutes to absorb any remaining liquid and allow the spinach to soften fully. If you still find you have excess liquid, see note 2.
7. Serve – Top with crumbled feta and extra lemon slices, if using, and drizzle with the pan juices. Serve warm, straight from the baking dish.

Chicken with Grapes

 

So simple and can be partially made ahead.

I overdid the liquid because I was increasing the chicken...would leave liquid the same for double chicken.

Grapes Roast Chicken

Serves 4

2-4 tbsp olive oil 4 chicken thigh portions, bone in, skin on 1 large onion, sliced finely 500g red California grown grapes, broken into smaller bunches 1/3 cup stock ¼ cup red wine vinegar Small handful of fresh thyme, or 1 tsp dried Salt and black pepper to season

Preheat the oven to 200°C fan bake or roast function.

In a large oven proof pan, drizzle in some of the oil and cook the chicken thighs, skin side down, until golden.

Turn them skin side up, add the sliced onion and grapes around the chicken, squeezing some of the grapes to release their juices and leaving others whole.

Pour over the stock and vinegar, scatter over the sprigs of thyme, season with salt and pepper and drizzle over remaining olive oil.

Roast for 45-50 minutes or so, until the chicken is cooked through and the skin is golden brown. Serve immediately.

Indian Chicken Madras

 Indian Chicken Madras

This recipe comes from Shobna's which make really nice curry pastes and have recipes using them on the site. I made a version of this...due to not having exactly all the ingredients!

Great served with Indian Spiced Rice...and other dishes we cook as part of our Indian Feasts!

Ingredients

 

Serves 4

​

• 500g chicken breast diced

• 2 tablespoons of ghee / oil

• Pinch of asafoetida (optional)

• 1 inch ginger grated

• 2 cloves garlic grated or finely chopped

• Bay leaves (optional)

• Half a medium onion finely diced

• 2-3 tablespoons of diced tinned tomatoes

• 1 tablespoon tomato puree

• Crushed pepper

• 2 tablespoon Sobhna's Authentic Original Curry Paste

• 2 teaspoon Sobhna's Tamarind and Date Chutney

• 100ml coconut milk

• 2 tablespoon Kastoori methi (dried fenugreek leaves) (optional)

• Salt to taste

• 0.5 teaspoon Sobhna's Garam Masala

• Chopped coriander to garnish

Method

​

1. Heat the ghee or oil in a pan on high heat, adding asafoetida, ginger, garlic and bay leaves once the oil is hot.

2. Add diced onion and cook for 3-4 minutes to soften, stirring continuously.

3. Once the onion are softened, add chicken and stir for 4-5 minutes.

4. Stir in tinned tomatoes, tomato puree, crushed black pepper, curry paste and tamarind chutney.

5. After 4-5 minutes add the coconut milk, and simmer on medium-high for 4-5 minutes before adding in crushed kastoori methi and salt to taste.

6. Move to a low heat until the chicken is cooked through (about 3-4 minutes) before adding garam masala.

7. Garnish with chopped coriander and serve with warm roti or naan and rice.

​

Watch the full video tutorial for this recipe

Sticky 5-Spice Roast Chicken

 

This is simple and really yummy. The skin on bone in thighs are a must.

This is another from Marion Gatsby https://www.marionskitchen.com/

Ingredients

3 tbsp hoisin

2 tbsp honey

1 tbsp oyster sauce

1 tbsp dark soy sauce

3 garlic cloves, chopped

2 tsp Homemade Chinese Five Spice 

4 skin-on, bone-in chicken thighs (or any skin-on chicken pieces)

Steps

• 

  In a large bowl, combine the hoisin, honey, oyster sauce, dark soy sauce, garlic and Chinese five spice. Add the chicken pieces and mix until well coated. Marinate for at least 10 minutes, although 1 hour is best (or overnight if you have the time).

• 

  Preheat oven to 180°C (fan-forced).

• 

  Line a large baking tray or roasting dish with foil. Top with a baking rack and place the chicken pieces onto the rack (make sure you keep the marinade for later). Pour a little water on to the foil to help prevent any marinade dripping on to the foil and burning.

• 

  Transfer tray to the oven and cook, removing every 10 minutes and basting with the reserved marinade, for around 30 minutes or so until the chicken is cooked through.

Creole Chicken & Pumpkin Salad

This meal came with a meal delivery. I was able to do the pumpkin earlier in the day which made it really quick to prepare. 
I added other salad veges.
The dressing made in the bowl coated teh salad really nicely. I used 2 lemons for the 4 servings I made.
There is a link to Creole seasoning. Really easy to make and lep in a spice jar which is finished.

Ingredients (4 servings)

1 packet peeled pumpkin

2 clove garlic

2-3 chicken breasts

2 tbs Creole spice blend

2 punnet cherry tomatoes

1 bunch coriander

2 lemons

2 tbs Dijon mustard

1/4 cup flaked almonds

2 tbs currants

mixed salad leaves

100g feta cheese

olive oil

½ tsp salt

Instructions

1. Preheat the oven to 220°C/200°C fan-forced. Cut the peeled pumpkin into 2cm chunks. Place the pumpkin on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat then spread in a single layer and roast for 20-25 minutes, or until tender. TIP: Cut the pumpkin to the correct size so it can cook in the allocated time!

2. While the pumpkin is roasting, finely chop the garlic (or use a garlic press). Cut the chicken breast into 2cm chunks. In a medium bowl, combine the chicken breast, garlic, Creole spice blend, a drizzle of olive oil and a pinch of pepper. Set aside.

3. Slice the cherry tomatoes in half. Finely chop the coriander. In a large bowl, combine a good squeeze of lemon juice, Dijon mustard (see ingredients list) and a drizzle of olive oil. Season with salt and pepper and set aside. TIP: Add as much or as little lemon juice as you like depending on your taste.

4. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, for 3-4 minutes or until golden. Transfer to a plate.

5. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken breast and cook, tossing occasionally, for 4-5 minutes or until browned and cooked through. Add the roasted pumpkin, cherry tomatoes, mixed salad leaves and currants to the dressing and toss to combine.

6. Divide the salad between bowls and top with some of the Creole chicken. Crumble over the feta and garnish with the coriander and toasted almonds.

Creole Seasoning

Ingredients

• 3 Tablespoons onion powder
• 3 Tablespoons garlic powder
• 1 ½ Tablespoons black pepper
• 1 ½ Tablespoons white pepper
• 6 Tablespoons paprika
• ½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
• 1 1/2 Tablespoons oregano
• 1 Tablespoon dried parsley
• 1 1/2 Tablespoons dried thyme
• 1 1/2 Tablespoons dried basil

Instructions

1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
   
2. Store in any airtight container (or zip lock bag) and start adding to your proteins and
   

Flaky Pastry Pesto Chicken

Easy, easy, easy! and quick to prepare.

I came across this on Pintrest and decided to give it a try.
I used frozen homemade pesto - much nicer than bought pesto.








I used 2 chicken breasts and after flattening them, cut them into 3 pieces. This made 3 good sized servings.
I think it needed a bit more seasoning than I added.

Ingredients

320g	sheet of all-butter puff pastry (cold)
4 x 120g	skinless chicken breasts
4 heaped tsp	green pesto
400g	ripe cherry tomatoes, on the vine
400g	green beans

Instructions

Preheat the oven to 220C/425F/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends as the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.

Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in a tray and discarding the vines. Drain and toss the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

Harissa chicken, butternut and tomato bake

An easy recipe which can be prepared in advance. 

While this recipe contains a recipe for harissa, I used a Sabato ready made jar which is really nice.

Harissa chicken, butternut and tomato bake

3 Tbsp	Harissa paste
2 Tbsp	Olive oil
1	Lemon, juice of
800 g	Butternut, or pumpkin, cut into 2-3cm chunks
8	Chicken drumsticks
2	Red onions, medium, cut into 2cm wedges
1 punnet	Cherry tomatoes
1 sprinkle	Coriander, chopped

Coriander and mint yoghurt

¾ cup	Plain unsweetened yoghurt
¼ cup	Mint leaves
¼ cup	Coriander, chopped
1	Lemon, juice of
1 Tbsp	Harissa paste

Harissa paste

2	Red chillies, large, chopped
3	Garlic cloves, chopped
2 tsp	Coriander seeds, crushed
2½ tsp	Cumin seeds, crushed
4 Tbsp	Olive oil
1 tsp	Brown sugar
4 Tbsp	Tomato paste
1 tsp	Salt
½	Lemon, juice of

Directions

1. Heat oven to 200C. Mix harissa paste, olive oil and lemon juice together. In a large roasting tray, toss butternut, chicken and onions together with the harissa mixture. If you have time, leave to marinate for 1 hour or more in the fridge
2. Season with salt and pepper, and roast for 35-45 minutes or until chicken and butternut/pumpkin are cooked through. Halfway through cooking time, add whole cherry tomatoes and gently toss through.
3. To make the harissa paste, place garlic, chillies, cumin seeds, coriander seeds, olive oil, tomato paste, brown sugar, lemon juice and salt in a small food processor and blend all ingredients together until well combined. Alternatively grind all ingredients together in a mortar and pestle.
4. Mix yoghurt, mint, coriander, harissa paste and lemon juice together.
5. To serve, dollop over mint and coriander yoghurt just before serving, and garnish with coriander. Serve with a rocket salad on the side.