Malaysian fried chicken (Ayam goreng) recipe

6:00 Prep | 0:20 Cook | 6 Servings | Capable cooks

This recipe is made using classic Malaysian ingredients - chicken, lemongrass, ginger - and tastes just as good as the street-food mamak version, but is easy to make.

INGREDIENTS

1.2kg chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying
MARINADE
2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1.5cm piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1.4 teaspoon ground white pepper
LIME HERB RICE
2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
1/2 large red chilli, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon grapeseed oil

METHOD

Step 1
Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2
Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.

Step 3
Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.

Step 4
Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.

Step 5
Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.

NOTES
You can also use a mortar and pestle.

Author: Nagi Maehashi Image credit: Nagi Maehashi Publication: Super Food Ideas

Simple Baked Chicken Drumsticks Recipe

Simple Baked Chicken Drumsticks

Total Time 1hr 5mins
Prep 5 mins
Cook 1 hr

Servings 2-3

I wanted a basic way to cook drumsticks since they are cheaper than the breasts. I didn't want a lot of spice or sauce on it so if you are looking that, this is not the recipe for you. We found it just right for us, the flavor of the chicken really comes through. I served with corn and twice baked potato casserole.

Ingredients

5 -6 chicken drumsticks
garlic powder
pepper
salt
olive oil

Directions

1. Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on ).
2. Add drumsticks (space enough apart so they aren't touching each other).
3. Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt.
4. Bake at 375 for half an hour. Turn drumsticks over and add more garlic powder, pepper and salt (same as before).
5. Bake another half an hour (or until cooked til 160 degrees)).

Source: food.com

Indian chicken with cucumber salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indian chicken with cucumber salad recipe. Enjoy our collection of quick & easy recipes and learn how to make Indian chicken with cucumber salad.

Serves 4
15mins to prepare and 45mins to cook
720 calories / serving Ingredients

1 x 1·1kg pack chicken legs and drumsticks
1tbsp tomato purée
2tbsp Indian curry paste
1 garlic clove, crushed
100ml (3½fl oz) plain yogurt
2·5cm (1in) piece root ginger, grated
1tbsp white wine vinegar
coriander, to serve
lemon wedges, to serve

For the rice and salad
400g (13oz) basmati rice
1 cucumber, halved, deseeded and sliced
1⁄4 red onion, finely sliced
2tbsp plain yogurt
2tbsp olive oil
2tsp mint sauce
2tsp white wine vinegar

Score the chicken with a knife several times on each side, right to the bone. Mix the purée, curry paste, garlic, yogurt, ginger and vinegar in a large bowl. Add the chicken and toss to coat. Chill for 15 minutes, or up to 24 hours. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the chicken in a large, ovenproof roasting tin and spoon over the marinade. Cook for 35-40 minutes, until cooked through and the juices run clear. Meanwhile, cook the rice following the packet instructions and prepare the salad. Combine the cucumber and onion in a bowl and set aside. In another bowl, mix the yogurt, olive oil, mint sauce and white wine vinegar to make a runny dressing.

Serve the chicken with the rice and salad, with the dressing on the side to drizzle over. Garnish with the coriander and lemon wedges to squeeze over, if you like. 

From Tesco Real Food

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Chicken korma recipe
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Peanut chicken drumsticks with rice and cabbage recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Peanut chicken drumsticks with rice and cabbage recipe. Enjoy our collection of quick & easy recipes and learn how to make Peanut chicken drumsticks with rice and cabbage recipe.

Serves 4 | 10 mins to prepare and 40 mins to cook | 739 calories / serving

Ingredients

120g (4oz) satay sauce
30ml (2tbsp) sesame oil
1 lime, juiced
1kg (2lb) chicken drumsticks
400g (13oz) long grain rice
1 medium cabbage, cored and finely shredded
2 cloves garlic, sliced

The perfect meal to make for those chilly autumn evenings - satay chicken served with a bowl of fluffy rice and cabbage.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, mix together the satay sauce, 1 tbsp sesame oil and half the lime juice. Season, then add the drumsticks and coat in the sauce. Arrange on a foil-lined baking tray and cook for 30-40 minutes until cooked through and the juices run clear when a skewer is inserted.

Meanwhile cook the rice. Rinse it under running water, swishing until water runs clear. Drain and place in a pan with 750ml (1 1⁄4pts) water and 1⁄2 tsp salt. Bring to the boil and cook, uncovered, until water level drops below surface of the rice and small holes form, about 4-5 minutes. Turn heat to low, cover and cook for 15 minutes until the rice is tender and water absorbed.

Heat the remaining oil in a wok over a high heat and stir fry the cabbage and garlic with a splash of water until wilted. Serve with the chicken and rice, sprinkling over the remaining lime juice, if you like.

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Chicken with lime recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try  Chicken with lime Recipe. Enjoy our collection of quick & easy recipes and learn how to make  Chicken with lime.

Serves 4
20 mins to prepare and 45 mins to cook
325 calories / serving

Ingredients

50ml olive oil
4 chicken thighs and 4 chicken drumsticks
2 shallots, roughly chopped
2 cloves garlic
juice of 2 limes
pared zest of 1 lime, to garnish
a few spring onion tops, finely sliced
salt
pepper

Each serving contains 325 calories, 1g sugar, 27g fat, 5.6g saturates and 1.4g salt.

Method

Pre-heat the oven to 200° C.

Place the shallot, garlic, lime juice and seasoning in a food processor; blitz until you have a paste. Rub the paste into the chicken pieces, then arrange the chicken on a lined baking tray. Bake in the oven for 30-40 minutes until the chicken is cooked through.

Remove and allow to cool for a few minutes before arranging in a metal serving bucket. Garnish with the pared lime zest and the spring onion. Serve immediately.
 
From Tesco realfood
 
More from the Chicken Recipes Kitchen:

Fiesta Chicken Tacos with Mango and Jicama Salad
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Herby chicken with lemon and almond rice recipe

Photo: Herby chicken with lemon and almond rice recipe

Takes: 5 mins to prepare and 25 mins to cook
Makes: 4

Ingredients

8 chicken drumsticks
2 lemons, zested and juiced
2 tbsp finely chopped rosemary
2 tbsp olive oil
For the rice
250g (8oz) long grain rice, cooked
2 tbsp olive oil
3 garlic cloves, finely sliced
100g (3½oz) green beans
3 tbsp flaked almonds, toasted

Using a sharp knife, score the drumstick flesh 2-3 times and put in a dish with the lemon zest, rosemary and olive oil. Toss to coat, then cover and chill in the fridge for up to 2 hours.

Cook the chicken on the barbecue (or under a preheated grill) for 20-25 minutes, turning until golden and cooked through.

Meanwhile, prepare the rice salad. Heat the oil in a large, heavy-based pan. Add the garlic and cook for 1-2 minutes, then add the green beans and toss in the garlicky oil until coated. Squeeze over the lemon juice, then cover and steam for 2-3 minutes until softened. Add the cooked rice and toss to combine. Transfer to a serving dish and scatter over the toasted flaked almonds. Serve with the grilled chicken.

From Tesco Realfood

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Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Photo: Thai Grilled Chicken with Sweet & Spicy Dipping Sauce Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Thai Grilled Chicken with Sweet & Spicy Dipping Sauce recipe. Enjoy cooking quick and easy healthy meals and learn how to make Thai Grilled Chicken with Sweet & Spicy Dipping Sauce.

In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. If you prefer to use chicken breasts instead of thighs and drumsticks, use 3 bone-in breast halves and cut each in half crosswise for 6 servings total.

2 pieces chicken & about 1 1/2 Tbsp. sauce each

Makes: 6 servings

Active Time: 40 minutes

Total Time: 1 1/2 hours

Ingredients
 
Chicken

3 medium cloves garlic
2 teaspoons whole black peppercorns, coarsely ground
2 tablespoons minced cilantro stems
Pinch of salt
2 tablespoons fish sauce (see Tips)
1/2 cup “lite” coconut milk
4 pounds bone-in chicken drumsticks and thighs (about 12 pieces), skin removed, trimmed

Dipping Sauce

1/2 cup rice vinegar or cider vinegar
1/2 cup sugar
1 teaspoon crushed red pepper
1 teaspoon minced garlic
1/4 teaspoon salt

Preparation

To prepare chicken: Combine garlic cloves, pepper, cilantro stems and pinch of salt in a large mortar or food processor or food mill and mash or pulse to a coarse paste. Transfer to a large bowl; stir in fish sauce and coconut milk. Add chicken and stir to coat with the marinade. Refrigerate, loosely covered, for at least 30 minutes and up to 1 hour.
 
Preheat grill to medium. (No grill? See broiler variation, below.)
 
To prepare sauce: Heat vinegar to a boil in a small nonreactive pan. Add sugar, stir to dissolve it, then reduce heat and simmer for 3 to 4 minutes. Add crushed red pepper and minced garlic; simmer for 1 minute more. Remove from the heat and stir in salt. Pour into a serving bowl and let cool to room temperature before serving.
 
Remove the chicken from the marinade. (Discard marinade.) Oil the grill rack (see Tips). Grill, turning occasionally, until golden brown and an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 15 to 20 minutes.
 
Serve the chicken with the dipping sauce.

Tips & Notes

Make Ahead Tip: Prepare sauce (Step 3) and hold at room temperature for up to 4 hours.  
Tip: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of well-stocked supermarkets and at Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses.
 
Tip: Oil a grill rack before you grill to keep the food from sticking to the rack. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill—it may cause a flare-up.)
 
Broiler Variation: Preheat broiler to high. Place chicken in a roasting pan and broil about 5 inches from the heat, leaving the oven door ajar. Check after 8 minutes or so; the chicken pieces should be browning. Turn them over and cook until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, about 8 minutes more.

Nutrition

Per serving: 269 calories; 9 g fat ( 3 g sat , 3 g mono ); 90 mg cholesterol; 19 g carbohydrates; 17 g added sugars; 27 g protein; 0 g fiber; 469 mg sodium; 252 mg potassium.

Nutrition Bonus: Zinc (19% daily value)

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 4 lean meat

From EatingWell:  May/June 2013

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Oven-Fried Chicken
Roast chicken soup
Chicken and herb bake with tomatoes  
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken

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Oven-Fried Chicken Recipe - How to make Oven-Fried Chicken

Photo: Oven-Fried Chicken

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Oven-Fried Chicken recipe. Enjoy cooking quick and easy healthy meals and learn how to make Oven-Fried Chicken.

Great news—crunchy, flavorful fried chicken can be healthy. We marinate skinless chicken in buttermilk to keep it juicy. A light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking. And with only 7 grams of fat per serving rather than the 20 in typical fried chicken—that is good news.

Makes: 4 servings

Active Time: 20 minutes

Total Time: 1 hour 35 minutes (including marinating time)

Ingredients

1/2 cup nonfat buttermilk, (see Tip)
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon hot sauce
2 1/2-3 pounds whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2 cup whole-wheat flour
2 tablespoons sesame seeds
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1 teaspoon baking powder
1/8 teaspoon salt
Freshly ground pepper, to taste
Olive oil cooking spray

Preparation

Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Tips & Notes

Make Ahead Tip: Marinate the chicken for up to 8 hours.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 224 calories; 7 g fat ( 2 g sat , 2 g mono ); 130 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 34 g protein; 1 g fiber; 237 mg sodium; 400 mg potassium.

Nutrition Bonus: Zinc (24% daily value)

Carbohydrate Servings: 0

Exchanges: 5 lean meat

From EatingWell:  Summer 2003, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004), July/August 2012

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Roast chicken soup
Chicken and herb bake with tomatoes
Salt and sage roast chicken with apple gravy
Vanilla-and-lime chicken skewers
Basque chicken
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Save and Share Roast chicken soup recipe

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BBQ chicken & coleslaw recipe

Photo: BBQ chicken & coleslaw recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try BBQ chicken & coleslaw recipe. Enjoy cooking quick and easy healthy meals and learn how to make BBQ chicken & coleslaw.

A good chicken recipe for budding Jamie Olivers to get stuck into. Learn to make a tasty BBQ marinade which can be used on other meats

Easy
Serves 4
Prep 30 mins
Cook 35 mins

Ingredients

FOR THE BBQ CHICKEN

3 tbsp tomato ketchup
2 tbsp clear honey
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Cajun seasoning
8 chicken drumsticks , preferably organic

FOR THE COLESLAW

¼ white cabbage
1 small red onion
1 celery stick
1 red-skinned apple
1 large carrot
2 heaped tbsp mayonnaise
heaped tbsp Greek yogurt
1 tsp wholegrain mustard

Method

Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them.

Add the chicken: Make 2 or 3 deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Squidge everything together again so all the drumsticks are well coated. Leave out for 1 hr, or in the fridge overnight, to marinate.

Prepare the veg: Thinly slice the cabbage on a clean chopping board with a clean, sharp knife, then put it in the mixing bowl. Now prepare the other vegetables, adding them to the bowl as you finish preparing them. Peel the onion and finely chop. Thinly slice the celery stick.

Grate the apple and carrot: Take the apple (keep it whole and with the skin on) and grate up to the core. Turn the apple a quarter turn and grate again. Repeat until you are left with just the core. Be careful not to grate your knuckles. Peel, then cut the stalk end off the carrot. Grate the carrot and add to the bowl.

Cook the chicken: Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart. Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins. When the time is up, carefully take the chicken from the oven. Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.

Mix the coleslaw: While the chicken is cooking, mix the veg together with clean hands or a spoon. Add the mayonnaise, yogurt and mustard into the vegetables, then season with salt and pepper. Stir well. When the chicken is cooked through and golden, serve with the coleslaw.

Try

Make sure the chicken is cooked

Take a sharp knife (it is important to wash it if you've used it on the raw chicken) and cut into the meaty part of the chicken. Look at the juices that come out - if they're red, the chicken isn't cooked yet. Return it to the oven for 10 minutes more, then test it again.

Nutrition Per Serving

601 kcalories, protein 50.0g, carbohydrate 26.0g, fat 34.0 g, saturated fat 8.0g, fibre 4.0g, sugar 23.0g, salt 2.22 g

Recipe from Good Food magazine, June 2008. 

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Save and Share BBQ chicken & coleslaw recipe
 
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Honey, mustard & crème fraîche baked chicken recipe

Photo: Honey, mustard & crème fraîche baked chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey, mustard & crème fraîche baked chicken Recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey, mustard & crème fraîche baked chicken.
This cheap and simple chicken one-pot makes for a fuss-free dinner

Easy
Serves 4
Prep 10 mins
Cook 45 mins

Ingredients

4 tbsp crème fraîche
2 tbsp grainy mustard
2 garlic cloves , crushed
150ml chicken stock
8 skin-on chicken drumsticks and thighs
500g baby potatoes
200g green beans
2 tbsp clear honey
½ small bunch tarragon , roughly chopped

Method

Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Try

Whole chicken

Why not try this recipe using a whole jointed chicken. Don't add the chicken breasts at the start, instead add with 30 mins to go.

Nutrition per serving

695 kcalories, protein 53g, carbohydrate 29g, fat 42 g, saturated fat 14g, fibre 3g, sugar 9g, salt 0.97 g

Recipe from Good Food magazine, March 2011. 

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Save and Share Honey, mustard & crème fraîche baked chicken Recipe
 
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Baked Spanish chicken casserole recipe

Photo: Baked Spanish chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Spanish chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Spanish chicken casserole. 

Recipe facts:
Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

50ml olive oil
8 skinless chicken thighs and drumsticks
50ml dry sherry
2 red peppers, chopped
1 green pepper, chopped
1 medium onion, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
100g pimento stuffed green olives
400g canned chopped tomatoes
400ml chicken stock
1 bay leaf
200g white long grain rice, cooked as per package instructions
1tbsp coriander, finely chopped
salt
pepper

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked through. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

Source TESCO realfood 

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Griddled chicken with piri piri salsa  
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Whole spiced chicken 

Save and Share Baked Spanish chicken casserole recipe

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One pan coq au vin recipe

Photo: One pan coq au vin recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One pan coq au vin  recipe. Enjoy our collection of quick & easy recipes and learn how to make One pan coq au vin.

Recipe facts:
Takes: 10 mins to prepare and 1 hr 15 mins to cook
Serves: 4 

Ingredients

4 whole chicken legs, cut into thighs and drumsticks
4 medium carrots, peeled and cut into chunky pieces
2 onions, each cut into 8 wedges
8 garlic cloves, left in their skins
2tbsp extra virgin olive oil, plus more to drizzle
4 rashers smoked streaky bacon, snipped into 3cm pieces
2tbsp tomato puree
200ml (7fl oz) hot chicken stock
200ml (7fl oz) full-bodied red wine
250g chestnut mushrooms, halved
handful flat leaf parsley, roughly chopped  

Directions

Preheat the oven to gas 6, 200°C, fan 180°C.

Put the chicken, carrots, onions and garlic cloves (still in their skins) into a large roasting tin. Drizzle with the oil, rub it over the meat and vegetables then scatter with the bacon. Season then roast for 30 minutes, until the chicken and vegetables are turning golden.

Dissolve the tomato puree in the hot chicken stock then stir in the wine. Pour the liquid around the chicken and return to the oven for 30 minutes until rich and saucy.

Nestle the mushrooms in the sauce around the chicken, drizzle with a little oil, then roast again for 15 minutes until everything is golden. Season to taste, then scatter with the parsley to serve. Serve with mash.

TESCO realfood

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Buttermilk schnitzels with winter slaw
Buttermilk fried chicken

Save and Share One pan coq au vin recipe

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Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe

Photo: Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Tangerine-Maple Glazed Chicken Thighs and Drumsticks Recipe. Enjoy our collection of quick & easy recipes and learn how to make Tangerine-Maple Glazed Chicken Thighs and Drumsticks.

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings

Level: Easy

Ingredients

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish

Directions

Heat the grill to medium-high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill Episode: Updated Backyard Picnic

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Lemon, Rosemary and Balsamic Grilled Chicken Thighs
Hurry Up Chicken Pot Pie
Chicken Marsala
Chicken Piccata
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Save and Share Tangerine-Maple Glazed Chicken Thighs and Drumsticks recipe

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Baked Chicken with Onions & Leeks Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Chicken with Onions & Leeks Recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Chicken with Onions & Leeks.    

Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed chicken is roasted on a bed of sliced onions, leeks and garlic that you can serve alongside it.

6 servings
Active Time: 35 minutes
Total Time: 1 hour 20 minutes 

Ingredients

2 cups thinly sliced onions
1 cup thinly sliced and washed leek, white and light green part only
4 cloves garlic, thinly sliced
3 tablespoons extra-virgin olive oil, divided
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
2 1/2-3 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1/4 cup Dijon mustard
2 teaspoons minced shallot
1 1/2 teaspoons chopped fresh rosemary
1 teaspoon reduced-sodium soy sauce
3/4 teaspoon freshly ground pepper 

Preparation

Preheat oven to 400ºF.

Toss onions, leek, garlic, 2 tablespoons oil, thyme and salt in a large bowl until the vegetables are well coated. Spread the mixture in a nonreactive 9-by-13-inch baking dish (see Tip). Place the chicken pieces on the vegetables. Bake for 10 minutes.

Whisk mustard, shallot, rosemary, soy sauce and pepper in a small bowl; gradually whisk in the remaining 1 tablespoon oil.

After 10 minutes, brush the chicken with the mustard glaze. Continue baking until an instant-read thermometer inserted into the thickest part of a leg or breast (without touching bone) registers 165°F, 30 to 45 minutes more. Serve the chicken with the vegetables. 

Tips & Notes

Tips: When using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of an average chicken thigh. And if you buy whole legs, separate the drumsticks and thighs. When all the pieces are about the same size, they’ll all cook at the same rate

A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.

Nutrition

Per serving: 261 calories; 13 g fat ( 3 g sat , 8 g mono ); 78 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 26 g protein; 1 g fiber; 324 mg sodium; 335 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 3 lean meat, 1 fat

From EatingWell:  March/April 2010  

More Chicken Recipes:       

Autumn Chicken Stew
North Country Braised Chicken 
Oven-Barbecued Asian Chicken  
Five spice chicken and fried rice  
Basic roast chicken 
Chicken Potpie  

Save and Share Baked Chicken with Onions & Leeks recipe

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One-pan Mexican chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try One-pan Mexican chicken. Enjoy our collection of quick & easy recipes and learn how to make One-pan Mexican chicken.  

Gather your amigos - with this one-pan dish it's easy to enjoy a midweek meal Mexican feast!
Ingredients (serves 4)

1 teaspoon Mexican chilli powder
2 teaspoons dried oregano
1 teaspoon ground coriander
2 garlic cloves, finely chopped
2 tablespoons olive oil
8 small chicken drumsticks
1 medium red onion, quartered, thinly sliced
1 medium red capsicum, chopped
400g can chopped tomatoes
375g jar medium thick and chunky salsa
2 cups salt-reduced chicken stock
400g can red kidney beans, drained, rinsed
1/3 cup white long-grain rice
2 tablespoons chopped fresh coriander
Fresh coriander leaves, to serve

Balsamic Chicken Drumettes Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Balsamic Chicken Drumettes Recipe. Enjoy our collection of quick & easy recipes and learn how to make Balsamic Chicken Drumettes.

Total Time: 2 hr 45 min
Prep 10 min
Inactive 2 hr 0 min
Cook 35 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

    1/2 cup balsamic vinegar
    1/2 cup honey
    1/2 cup brown sugar
    1/4 cup soy sauce
    5 sprigs of rosemary
    5 garlic cloves, halved
    10 to 12 chicken drumsticks
    2 tablespoons toasted sesame seeds
    1/4 cup chopped fresh flat-leaf parsley

Pan-fried chicken in mushroom sauce recipe - How to make pan-fried chicken in mushroom sauce

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan-fried chicken in mushroom sauce Recipe. Enjoy our collection of quick & easy recipes and learn how to make Pan-fried chicken in mushroom sauce.

Moderately easy
Serves 6
READY IN 1½ - 1¾ HRS
Freezable

Ingredients

2 tbsp sunflower oil
6 large, free-range chicken legs , halved at the joint so you have 6 thighs and 6 drumsticks
700ml/1¼ pts chicken stock (or water)
50g butter
1 onion , finely diced
400g mixed wild mushrooms
300ml/½ pt dry white wine
284ml pot double cream

Method

Heat the oil in a large non-stick frying pan. Fry the thighs for 8-10 mins, skin side only, until golden brown, then transfer to a casserole dish. Fry the drumsticks for about 5 mins each side and add them to the thighs.

Pour the stock over the chicken legs in the casserole. There should be enough stock to just cover the chicken, if not add a little water. Bring stock to the boil and cover, leaving lid slightly ajar. Cook at just below simmering point for 30-35 mins until chicken is cooked.

While chicken is simmering, drain oil from the pan. Heat the butter in pan and add onion. Sweat onion for 5 mins until soft, but not coloured. Turn up the heat, add the mushrooms, then fry for 3 mins until they soften and start to smell wonderful. Pour over the white wine, raise the heat to maximum and boil rapidly for 6-8 mins until reduced by two-thirds. Turn off the heat and leave until chicken has cooked.

Once chicken legs are cooked, strain stock into pan with the onion, mushrooms and white wine, bring back to the boil and reduce again by two-thirds until it is thick and syrupy. Pour in double cream, bring it to the boil, season if you want, then pour it over chicken. Heat chicken through in the sauce for 2-3 mins then turn off the heat and leave for a few mins before serving. This is such an aromatic and beautiful looking dish you should serve it straight from the casserole with the lid on.

Try

Like this?

Try some of our other chicken dishes, Mustard-stuffed chicken, Chicken cacciatore or Parmesan spring chicken. 

Nutrition per serving

600 kcalories, protein 50g, carbohydrate 3g, fat 40 g, saturated fat 22g, fibre 1g, salt 0.8 g

Recipe from Good Food magazine, October 2004. 

More Chicken Recipes:      

 

Chicken noodle soup  

One-pot chicken chasseur 

Mustard-stuffed chicken  

Posh chicken nuggets  

Italian Baked Chicken and Pastina 

Chicken Salad and Cranberry Brie Toast   

 

Save and Share Pan-fried chicken in mushroom sauce Recipe

 
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Baked chicken with pesto recipe - How to make Baked chicken with pesto

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicken with pesto Recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicken with pesto.

For dinner with a difference, bake potatoes, chicken and tomatoes in the same dish and finish with nutty pesto.

Preparation Time 15 minutes
Cooking Time 60 minutes

Ingredients (serves 4)

800g medium Golden Delight potatoes, peeled, quartered
80ml (1/3 cup) olive oil
8 chicken drumsticks
1 x 250g pkt cherry truss tomatoes
100g (1/2 cup) Wattle Valley Baby Spinach, Cashew & Parmesan dip

Method

Preheat oven to 180°C. Place the potato in a large saucepan of salted water. Bring to the boil over high heat. Reduce heat to medium and cook for 15 minutes or until almost tender. Drain and return to the pan.

Add 2 tablespoons of oil to the potato and toss to combine. Transfer to a large baking dish.

Add the chicken to the dish. Drizzle over 1 tablespoon of remaining oil. Season with salt and pepper. Bake for 30 minutes. Add the tomatoes. Bake for 15 minutes or until the chicken is golden.

Combine the dip and remaining oil in a small bowl. Divide the potato, chicken and tomatoes among serving plates. Drizzle over the dip mixture to serve.

Notes

If the dip is unavailable, use any other fresh or bottled basil pesto.

If medium Golden Delight potatoes are unavailable, use medium Lady Christl or Royal Blue potatoes.

Budget tip: Replace cherry truss tomatoes with 4 roma tomatoes, halved lengthways.

Source
Good Taste - November 2008, Page 61
Recipe by Alison Adams 

More Chicken Recipes:  

Indian spiced chicken & roast squash 

Thai salad with paw paw and chicken

Chicken fajitas
Gingered chicken noodles
BBQ chicken and chorizo salad
Oven-Fried Chicken Milanese with Tomato-Onion Salad

Save and Share Baked chicken with pesto Recipe
 
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Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Oven-Fried Chicken Milanese with Tomato-Onion Salad Recipe. Enjoy our collection of quick & easy recipes and learn how to make Oven-Fried Chicken Milanese with Tomato-Onion Salad.

Total Time: 1 hr 10 min
Prep 10 min
Cook 1 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

5 to 6 bone-in, skinless* chicken drumsticks (about 1 1/2 pounds total)
4 to 5 bone-in, skinless* chicken thighs (about 1 1/2 pounds total)
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 cups panko breadcrumbs
2/3 cup finely chopped fresh parsley leaves
1/4 cup olive oil
2 teaspoons lemon zest
5 large eggs, beaten thoroughly
2/3 cup finely grated Parmesan
1/2 medium red onion, halved lengthwise and sliced paper thin
1 pound grape, cherry, or sweet 100 tomatoes, halved (about 2 1/2 cups)
2 tablespoons freshly squeezed lemon juice

Directions

Heat the oven to 425F and arrange rack in the upper third. Set a rack on a foil lined baking sheet; set aside.

Combine flour, 1 teaspoon of the salt, and 3/4 teaspoon of the pepper in a shallow bowl, mix until well combined; set aside. Combine Panko, 1/3 cup of the parsley, 3 tablespoons of the olive oil, 1 1/2 teaspoons of the salt, and all the lemon zest in a separate shallow bowl, and toss until evenly combined; and set aside. Whisk together eggs and cheese in a shallow bowl until evenly combined; set aside.

To coat chicken, dredge a piece in the flour mixture and shake off excess. Then dip into egg mixture, let excess drip off, and finally roll in the breadcrumbs, pressing to adhere as necessary. Place chicken piece on baking sheet and repeat with remaining chicken.

Bake until coating is golden and crispy, juices of chicken run clear when poked, and internal temperature is 160degreesF, about 40 to 45 minutes. Meanwhile, combine remaining 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, remaining 1/3 cup of the parsley, 1 tablespoon of the olive oil, all the red onion, all the tomatoes, and the lemon juice in a non-reactive bowl and toss to combine. Serve chicken topped with a bit of the tomato mixture.

*If you can't find skinless, bone-in chicken, by it with skin on and pull it off. To get a better grip, grasp skin with a paper towel and pull!

Recipe courtesy Aida Mollenkamp

More Chicken Recipes:

Crispy Baked 'Fried' Chicken
Buttermilk Baked Chicken
Carolina-Style Barbecue Chicken
BBQ Chicken
Southwestern Bbq Chicken Breast
Cajun Chicken Alfredo

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Sticky marmalade chicken with roasties recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sticky marmalade chicken with roasties Recipe. Enjoy our collection of quick & easy chicken recipes and learn how to make Sticky marmalade chicken with roasties.


Serves 4

Ingredients

4 large potatoes
2 onions, quartered
2tbsp vegetable oil
pinch of chilli powder (optional)
1 pack chicken drumsticks (contains 6-8)
2tbsp marmalade
freshly ground black pepper
1 or 2 red peppers, deseeded and roughly chopped
frozen mixed vegetables, to serve

Preparation

Preheat oven to Gas 7, 220ºC, 425ºF. Cut the potato into 1cm (½in) cubes and the onions into 8 wedges. Heat the oil in a large roasting tin. Add potatoes, sprinkle with chilli if using, and roast for 10 minutes.

Score the chicken drumsticks with a sharp knife. Warm the marmalade in a pan until it almost melts, then add the chicken pieces and roll in the marmalade to coat.

Remove potatoes from the oven, add the chicken, season well and roast for 25 minutes more. Add peppers and cook for 10-15 minutes until chicken is golden, and cooked through.

More Chicken Recipes:

Roast rosemary chicken
Garlic spinach chicken with spicy wedges and salsa
Chicken curry with chickpeas
Spicy chicken burgers
Chicken and salsa wraps
Smoky chicken wings

Save and Share Sticky marmalade chicken with roasties recipe

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