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Posts tagged ‘chicken’

Grilled Oregano Chicken

Spicy chicken kebabs

These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

  • Cook 15 mins
  • Prep 30 mins

Nutrition per serving

103 kcalories, protein 6.0g, carbohydrate 3.0g, fat 7.0g, saturated fat 1.0g, fibre 0.0g, salt 0.23g

Ingredients

Makes 20

  • 3 garlic cloves, roughly chopped
  • knob of fresh ginger, roughly chopped, plus extra to serve
  • 1 orange, grated zest and juice
  • 3 spring onions, roughly chopped
  • 2 tbsp clear honey
  • 1 tbsp light soy sauce
  • 2 tbsp vegetable oil
  • 4 small skinless boneless chicken breast fillets, cut into cubes
  • 20 button mushrooms
  • 20 cherry tomatoes
  • 2 large red peppers, seeded and each cut into 10

    Method

    1. Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
    2. Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Read More: GoodFood

Veracruzana Chicken Stew With Winter Squash

 

This is loosely based on a chicken stew from the Mexican state of Veracruz. The cuisine of Veracruz, more than any of the other cuisines of Mexico, retains much Spanish influence, and this is a perfect example. There are not even any chilies in this stew, though I’ve added some cayenne for a little punch.

 

1 medium onion, peeled and quartered

4 garlic cloves, unpeeled

1 28-ounce can tomatoes in juice

2 tablespoons extra virgin olive oil

6 to 8 skinned chicken legs and/or thighs (can use boneless thighs)

Salt and freshly ground pepper

1 1/2 cups chicken stock

10 medium green olives, pitted and finely chopped

1 tablespoon capers, rinsed and finely chopped

1/4 cup raisins (optional)

1 sprig fresh rosemary

1 teaspoon dried oregano, preferably Mexican

1 2-inch cinnamon stick

1 bay leaf

1/4 teaspoon cayenne

1 pound butternut squash, peeled and cut in small dice

2 tablespoons dry sherry (optional)

1. Preheat the broiler. Line a small baking sheet or a pie tin with foil and place the onion and garlic on it. Place under the broiler, close to the heat. Broil for 2 minutes and check. As soon as the garlic skin is charred, remove the cloves and set aside. Turn the onion, using tongs, and continue to broil, turning often, until it is charred and softened, 5 to 10 minutes. Remove from the heat.

2. Peel the garlic and transfer to a blender with the onion and tomatoes (do this in 2 batches if your blender is small). Blend until smooth.

3. Heat 1 tablespoon of the oil over medium-high heat in a deep lidded frying pan or a heavy casserole. Season the chicken with salt and pepper and brown for 5 minutes on each side, in batches if necessary. Transfer to a bowl. Pour off the fat from the pan.

4. Keep the heat high and add the remaining olive oil. Add the blended tomato mixture to the pan all at once. It should sear and splutter. Cook, stirring, for a couple of minutes, until the mixture thickens noticeably, then add 1/2 cup of the stock and salt to taste. Turn the heat down to low and simmer, stirring from time to time, for 15 minutes. Stir in the remaining chicken broth.

5. Return the chicken pieces to the sauce, along with any liquid that has accumulated in the bowl. Add the olives, capers, raisins, rosemary, oregano, cinnamon stick, bay leaf, cayenne and squash and bring back to a simmer. Season to taste with salt and pepper, cover and simmer over low heat for 30 minutes, or until the chicken and squash are tender. Stir in the sherry, if desired, and continue to simmer for another 5 minutes. Taste and adjust seasoning. Serve with rice or other grains.

Yield: 4 to 6 servings.

Advance preparation: The dish will keep well in the refrigerator for 3 or 4 days and can be frozen.

Nutritional information per serving (4 servings using 3 legs/3 thighs): 381 calories; 16 grams total fat; 3 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 115 milligrams cholesterol; 25 grams carbohydrates; 5 grams dietary fiber; 462 milligrams sodium (does not include salt to taste); 34 grams protein.

Read More: NYT

Roasted pepper sauce for pasta or chicken

  • Cook 30 mins
  • Prep 5 mins
  • Freezable

Nutrition per serving

115 kcalories, protein 3.0g, carbohydrate 19.0g, fat 4.0g, saturated fat 0.0g, fibre 3.0g, salt 0.65g

Ingredients

Serves 4

  • 3 red peppers
  • 2 peeled red onions
  • 1 tbsp oil
  • ½ tsp dried thyme
  • 2 lb passata

Method

  1. Heat oven to 220C/fan 200C/gas 7. Cut the peppers and the onions into chunks. Toss in the oil and dried thyme, then roast for 30 mins until soft and slightly blackened.
  2. Cool, then blend or process until just chunky. Stir through the passata, season and warm through.

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