Posts Tagged ‘Chicken’

Chicken Provencale with roasted peppers, courgettes and olives

February 15, 2011

As you know I have been on a quest to find meals that freeze well. Sadly most recipes don’t have any advice on freezing. Nevertheless I have come up with a selection of great meals that freeze well and are healthy too. We all have such hectic lives these days that having a few tasty meal in the freezer is an absolute winner. A good way to build up your supply is cook one new dish each night for a week but instead of making just enough for dinner make a few extra portions and freeze them. By the end of the week you will have 10 – 15 fabulous meals tucked away for a rainy day. Excellentio!

Ingredients (serves 6 to 8 people)

1.5 kg boneless chicken thigh (ideally free range)
60 grams butter
3 tins of peeled tomatoes
2 red peppers
2 yellow peppers
3 courgettes
2 red onions
8 cloves of garlic
12 anchovy fillets
4 vine ripened tomatoes
Small bunch of parsley
1 1/2 glass of white wine
Olive oil
Salt and Pepper
Tsp of sugar
1 small jar of Kalamata olives (about 300 grams)

Method

Halve and remove the seeds for the peppers and pop in a ceramic oven proof dish, add an anchovy fillet a 1/4 of a tomato and sliced garlic (2 cloves between the lot). Liberally drizzle with olive oil and season with salt and pepper. Bake in a preheated oven at 160 degrees Celsius for 45 mins – 1 hour or until peppers have collapsed and are tender.

As the peppers are baking finely dice the onion and crush the rest of the garlic. Saute in a large glug of olive oil (about 3 tbsp) and a pinch of salt. Saute on a low-medium heat until soft and sweet. Add 4 anchovy and continue to cook until they are “melted”.

Add the tinned peeled tomatoes, 1 glass of white wine and the drained Kalamata olives and tsp of sugar.

Bring to the boil and simmer on a low heat until tomatoes have broken down (30 mins).

While the sauce is simmering, trim the chicken removing any excess fat. Melt butter in a heavy based frying pan add chicken and brown all over . Once browned remove and set aside in a separate bowl/plate. Do not over crowd the pan so do this in batches.

Once all chicken is browned pop it back into the pan and add a little wine to ensure all the pan flavours are used. Simmer for a couple of minutes then add into the tomato sauce (add a little water if sauce is too thick). Simmer for a further 35 minutes (or until chicken is cooked through and tender).

Slice the courgettes length wise into 4 mm slices (approx). Toss in olive oil and season with S & P and grill in a char grilling pan. If you do not have one you can roast the courgettes in the oven on a baking sheet or fry in a normal frying pan.

The courgettes need to tender.

Slice courgettes into 2 cm slices and mix through sauce with finely chopped parsley. Season to taste and serve with one halved baked pepper. Serve with creamy mashed potatoes. Delish!

When freezing, portion out into individual serves adding 1 half pepper to each. Make sure the chicken is cooled as quickly as possible and frozen straight away.

This should keep for 3 months in the freezer. Remove from freezer 1 day before and defrost thoroughly in fridge before reheating. Reheat by popping into a heavy based sauce pan and slowly bringing to a simmer. Always ensure that when reheating food it is heated until piping hot. Try not to reheat too vigorously as it may toughen up the chicken.

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Malaysian Chicken curry – so so so delicious thanks Gordon!!

February 2, 2011

Malaysian Chicken Curry

Last Friday was a cook-a-thon. I agreed to cook a batch of freezer friendly meals for one of my friends. Coming up with some options was actually a bit of a challenge as I don’t usually freeze anything! So with a bit of online research and a good rummage through my cook books we decided on 5 different dishes. One of them being this Gordon Ramsay’s Malaysian Chicken curry which I found on the BBC website.

Gordon you are a legend!! What a cracker. Very tasty and pretty easy to make too.

I absolutely can not claim this as my own recipe but am planning on doing a version with Monkfish with a few additions to the curry paste e.g. Galangal so will keep you posted.

Oh and by the way this is a great recipe for all you fresh coriander haters – as you will know most curry pastes include coriander root – this is a coriander free zone!!! Well kind of, it does suggest that you sprinkle fresh coriander on top when you serve but this can be omitted.

Ingredients: (serves 4 – 6)

Curry Paste

3 lemon grass stalks
2 long red chilies (Mr Ramsay suggests a lot more than that but I am a bit of a woose)
5cm piece of fresh ginger
4 shallots (that’s eschalots for you Aussies)
5 cloves of garlic
1 teaspoon of turmeric
Ground nut oil

Curry

1kg boned chicken thigh
2 onions
1 cinnamon stick
3 star anise
4 kaffir lime leaves
1 tbsp brown or palm sugar
400 grams coconut milk
100 grams of chicken stock (I used a chicken stock cube)
2 tbsp light soy
2 tbsp fish sauce
400 grams fresh green beans
Ground nut oil
Salt and pepper
Fresh coriander leaves (optional)

Method

Kick off with making the curry paste. In an ideal world you would use a food processor for this or a blender but you could do it in a mortar and pestle.

Peel any touch outer layers from the lemon grass then slice finely, peel and finely chop the ginger, peel and quarter the shallots, de-seed and finely slice the red chilies, peel and finely chop the garlic. Pop all of this in the food processor with the turmeric. Blend and slowly add a couple of table spoons of nut oil until the paste is well blended and forms a paste. This may take a little bit of time and you will probably have to stop and use a spatula to push the sides of the paste down towards the blades.

Once you have done this prep the other ingredients.

Finely slice the onions, cut the chicken into bite size pieces and season with salt and pepper.

Take a large heavy based pan (like a Le Creuset) and add a couple of table spoons of nut oil. Add in all the curry paste and fry until fragrant (medium heat). Add the onions and cook for 4 – 5 minutes until soft (do not brown). Add in the seasoned chicken and stir to coat in paste.

Add all other ingredients apart from the green beans and the coriander leaves.

Bring to the boil then reduce heat and simmer for 30 – 40 mins until chicken is tender. Skim off any fat that rises to the surface (I had tons of fat to skim off – just depends on how fatty your chicken is)

Add the beans and cook for a further 5 mins or so until tender then you are done.

Is that easy or what!

Serve with rice. You could add lots of other veg too, it would be pretty nice with butternut squash, maybe some broccoli or some mange tout (snow peas).

I am really looking forward to doing my own version with fish. YUM!!!!