2-Dishes 1 Chicken

July 19, 2014 by TSJC Leave a Comment

Technically speaking this was 2 dishes from 8-pc’s of chicken, I like to use a drum and thigh combo for making this because it has the most flavour and since I am making two dishes from one batch of chicken I want the tastiest pieces. The chicken is cooked first in a stock to create the base for the soup, and then the meat is stripped off combined with some of the stock vegetables and turned into Chicken Pot Pies.

Bacon, Potato & Leek Soup with a crispy fiery topping
Serves 4

For the stock
– 8 pc’s of chicken, skin on, drums and thighs work well
– 2 cloves of garlic, left in the skin
– 2 carrots peeled and roughly chopped
– 1/2 red onion, roughly chopped
– 3 sprigs of Italian flat leaf parsley
– salt & pepper
– 4 tbsp Extra Virgin Olive Oil
– 50gms butter
– 2 sprigs thyme
– 700mls water

For the soup
– 1 medium size bunch of leeks
– 2 large potatoes, peeled, and cut into small cubes
– 500mls fresh chicken stock
– 200gms good quality streaky bacon
– 100mls cream
– 50gms butter
– 1 sprig of thyme

STOCK
Start by preparing the stock. In a heavy based sauce pan, heat the olive oil till hot then add the chicken pieces, skin on. Once the chicken has browned on one side, turn it over and as the second side is browning add the rough chopped carrots, whole garlic cloves and the red onion. Allow the chicken and vegetables to begin to develop some colour, once the chicken has browned on all sides and the vegetables have begun to soften, add the water, thyme and parsley and bring to the boil. Lower the heat slightly and allow the stock to simmer for 25-30 minutes, until the chicken is done and the stock is well flavoured.
When the stock is ready place a colander in a large bowl, one large enough to carry all the liquid. Pour the contents of the stock pot into the colander. Most of the stock will go towards making the soup, and the meat and reserved vegetables will go into a chicken pie, so throw nothing nearly everything will be used.

SOUP
While the stock is simmering begin to make the soup. In a heavy based pot add a touch of olive oil, then add the diced bacon and begin to cook it, once it has started to lose its fats and crisp up, add the butter, thyme and the rinsed and finely sliced leeks and cook for about 8-minutes until the leeks have begun to soften. Then add the finely diced potato pieces, about 1cmx1cm, they cook quickest like this and blend easily after. Cook for a further 5-minutes then increase the heat and add the stock. Allow to simmer until the potatoes have softened and begun to break apart, check the seaoning, add the cream and remove from the heat.
Allow the soup to cool slightly, then blend it till smooth in a blender or with an immersion blender, check and adjust seasoning.

For a little winter cheer I garnished mine with crispy chunks of bacon, tiny little potato croutons made by slowly frying potatoes in duck fat, then I fried a red chili in the same fat till crispy and finally a few slices of garlic were quickly browned and remove to prevent bitterness. A spicy, crunchy, garnish that has so much more flavour than old fashioned croutons.

READ AB OUT TURNING THE LEFT OVER CHICKEN AND STOCK INTO DELICIOUSGARLICKY CHICKEN POT PIES TOMORROW ON THE SECRET JOZI CHEF

One Dish Chicken Supper

June 24, 2014 by TSJC Leave a Comment

One Dish Chicken Supper
Serves 4

Ingredients
– 2 skinless chicken breasts
– 100gms cherry tomatoes, halved
– 1/2 tbsp white balsamic
– 4 tbsp De Rustica Olive Oil
– 6 baby potatoes
– 2 basil leaves
– 1/2 tsp coarse salt
– black pepper

Start by microwaving your potatoes in a microwaveable dish for about 4-6 minutes or until just tender. While the potatoes are cooking put the tomato halves in the balsamic mixture. Now in a baking tray add the potatoes, olive oil, salt, tomatoes and a small knob of butter and place in a hot oven 200°C.
Bake for about 15 minutes turning once, the potatoes should crisp quickly and the tomatoes catch and start to lose their juices. Now add the chicken pieces and stir to coat in the lovely sauce being created. Put back in the oven and back for about 10-12 minutes turning once or twice.
Once the chicken is ready serve topped with the finely shredded basil.

Spicy Chicken Livers

June 19, 2014 by TSJC 1 Comment

Love them or hate them this is a quick simple way to enjoy chicken livers, they are equally delicious without the addition of the chili. To me the secret to good livers is pan frying them first the onions and bacon pieces, then when the livers have caramelised and crisped a bit around the edges, remove them, finish cooking your sauce, and then finally add the livers back to simmer to perfection in the sauce.

Spicy Chicken Livers
Serves 4-6

Ingredients
– 2 red onions, finely chopped
– 600 gms chicken livers, cleaned and trimmed
– 2 cloves garlic
– 2 tbsp flour
– 3 tbsp olive oil
– 100gms streaky bacon, chopped
– 2-3 dried birds eye chili
– 100mls white wine
– 1 can peeled chopped tomatoes
– 100mls cream

Start by heating some oil in a frying pan, now add the chopped bacon pieces, crushed chili and onion, fry until the onion has started to soften and the bacon has started to colour. Dust the chicken livers in the flour, move the onion and bacon mixture to the side of the pan, and fry the livers on the other side of the pan. Don’t turn the livers to often, allow them to caramelise and develop some colour. Once the livers have browned on all sides remove them and set aside, keep warm.

Now add the white wine and garlic at the same time – deglaze the pan removing all the crispy bits. Now add the tomato and herbs and allow to cook until reduced by half, about 10-15 minutes. Add the cream and the livers back into the pan, reduce the heat and simmer till the cream has reduced and the livers are cooked. Add the fresh chopped parsley and serve drizzled with some De Rustica Extra Virgin Olive oil, you want something that will add a light fresh pop at the end.

Country Style Chicken & Mushrooms

June 18, 2014 by TSJC 1 Comment

It takes about 15 minutes to make this meal including its side dishes from start to finish – for a reduced fat option you can use reduced fat cream and add about a third of the required cream only at the end of the recipe, and use plain stock instead to cook. If you don’t want to add the brandy for any reason add a tablespoon of verjuice to help the chicken and mushrooms caramelise.

Country Style Chicken & Mushrooms
Serves 4

Ingredients
– 600gms chicken breasts, cut into chunks and dusted with flour
– 1 red onion finely chopped
– 2 cloves garlic
– 30gms butter
– 2 tbsp olive oil
– 60mls brandy
– 250gms brown button mushrooms
– 2 sprigs thyme
– 2 tbsp chopped parsley
– 400mls cream (reduced fat option 100mls cream)
– 100mls stock (reduced fat option 300mls stock)
– salt & pepper to season

Start by heating the butter and oil in a frying pan. Add the garlic, thyme and finely chopped onion and cook till starting to soften. Add the mushrooms and the chickens, make sure you have removed most of the flour. Allow this to start to brown, make sure it browns as this is where the dishes pale colouring comes from. Once the chicken and mushrooms have browned, add the brandy and deglaze the pan – BEWARE if the pan is hot the brandy may catch alight, don’t panic just leave the pan alone and let the flame burn out [When you add alcohol to a pan always add it from a seperate container and not the bottle, also do not hold the handle of the pan was you add the alcohol, if it explodes into flames you may give yourself a fright and pull the pan off the stove]. Make sure you loosen all those yummy bits. Now add the cream and half the stock if you are making it the full fat way, or alternatively add 200mls stock.

Allow the chicken pieces to cook about 6-7 minutes, the cream should have thickened by now, or if you are using stock most of the stock should have evaporated and you can add your splash of cream and let that reduce in a minute or so. Add your chopped parsley and serve with mashed potatoes or if you are being good eat it with crisp green vegetables.

15-Minute Thai Blackened Chicken & Vegetable Soup

June 12, 2014 by TSJC Leave a Comment

This entire dish takes about 15-minutes to prepare but it has loads of great flavour and is packed full of nutrients.

Thai Blackened Chicken & Vegetable Soup
Serves 4

Ingredients
– 4 large free range chicken breasts, finely stripped
– 6 tbsp light soya sauce
– 1 tbsp light honey
– 2 cloves garlic crushed
– 2 tbsp sunflower oil
– 2 can coconut milk
– 1,5l good quality chicken stock
– 250gms assorted seasonal green vegetables (green beans/mange tout/baby sweetcorn)
– 250gms Udon noodles, plunged into boiling water
– 1-2 tbsp green/red curry paste, depending on your palate
– 2 tbsp coriander, roughly chopped
– 1 small

Start by finely slicing stripping the chicken, combine the sunflower oil, crushed garlic, soya sauce, honey and dried chili if using and add this to the chicken.

Now add the coconut milk, stock and curry paste to a heavy based sauce pan and put on the heat and bring to a slow simmer. Whilst the coconut mixture is heating, heat a small amount of oil in a heavy based frying pan, until smoking hot! CAREFULLY lift the chicken out of any left over marinade (mostly its all gone) and add it CAREFULLY to the hot pan. It will smoke and sizzle. Try not overcrowd the pan, with a big pan, 32cm I usually do the chicken in two batches.

If you add too much chicken it will broil, and you want it to cook quickly and caramelise. Because the chicken is so finely stripped it cooks very quickly. Whilst the first batch of chicken is cooking add your vegetables and coriander to you coconut milk mixture. The vegetables should still have some crunch to them. Once the vegetables are ready but crisp, add the udon noodles to the mixture and remove from the heat.

Serve the noodle and vegetable mix topped with the blackened chicken and garnish with some spring onions.

Grilled Halloumi & Chicken Stack

May 29, 2014 by TSJC Leave a Comment

As you all know I am a big fan of The Gourmet Greek, their Greek Yoghurt has become a major part in my cooking. And of course their halloumi is no different, with a delicious creamy flavour and light salty tang made from only the best milk what could be wrong with it.

Grilled Halloumi & Chicken Stack
Serves 4

Ingredients
– 4 large free range chicken breasts
– 2tbsp olive oil
– 1 tsp fresh crushed garlic
– 3 tbsp balsamic vinegar
– salt & pepper
– 100gms sun dried tomato, in oil
– 80gms baby spinach leaves
– 20gms English parsley, roughly torn
– 250gms halloumi, cut into 0.5cm thin slices

Start by cutting your chicken breasts in half length ways and then under a sheet of cling wrap flatten them a meat mallet or rolling pin, be careful not to tear them. Once they are all flattened add the garlic and olive oil and let stand while you prepare everything else. Heat a non-stick frying pan and then add the halloumi, make sure its nice a hot or else it will melt before it browns. Once it has caramelised, flip it, remove and set aside. Add the chicken breasts to the pan, don’t overcrowd the pan you want the breasts to brown. Because you have flattened them they cook in about 2-3 minutes maximum per side. Once you turn the breast add the balsamic to the pan, it will caremelise and add a great sweet acidity to the dish. When the breasts are cooked you can assemble the dish.

Start with a layer of baby spinach, then chicken, sun dried tomato, halloumi some of the parsley and then repeat. Drizzle with a little more olive oil and balsamic vinegar.

Chicken & Black Olive Lasagne

May 19, 2014 by TSJC Leave a Comment

Week 3 and my third lasagne, I’ve done one beef, one veg and one chicken – next week will have to be a seafood lasagne – yum!

This chicken lasagne is actually a combination of two recipes I have published before, firstly the quick chicken breasts with cherry tomatoes and a standard béchamel.

Chicken & Black Olive Lasagne
Serves 6-8

Ingredients
Provençal Inspired Country Style Chicken
Serves 4

Ingredients
–  8 large free range chicken breasts
–  3 medium red onions, finely chopped
–  4 cloves of garlic
–  4 tbsp olive oil
–  3 tbsp butter
– 700gms ripe cherry tomatoes, cut in half
–  5 sprigs thyme
–  2 bay leaf
–  30 sage leaves
– 600ml wine
–  1,5 cup stock (optional)/water
– 300gms black olives pitted

Start by heating the oil and butter in a large saucepan. Now add the garlic, onion and finely chopped thyme. Once the onions have begun to brown some of the oil should separate. Move the onions to one side of the pan and place the chicken breasts on the other side. Reduce the heat and allow the chicken to start to brown, before turning. Now add the tomatoes, olive and bay leaf, once the tomatoes have started to break down add the wine and allow this to cook for a few minutes. Cover the pan and allow it to cook for about 10-minutes before removing the chicken breasts – set them aside. Allow the sauce to cook for a further 20-minutes, add some of the stock if you need to, the tomatoes should have started to break apart. Add salt & pepper and check seasoning, before adding the chicken breasts, cut into pieces, back in with the sage leaves. Cook for 2-minutes and then set aside.

Bèchamel
Makes 1litre
Ingredients

– 1/2 onion
– 2 bay leaf
– 1 clove
– nutmeg
– 80gms butter
– 120gms flour
– 1litre full cream milk

Start by heating the milk in a heavy based saucepan. Whilst the milk is coming up to the boil, take the half onion and attach the 2 bay leafs to it with the clove. Add this to the milk. Once the milk has come to the boil, switch it off and finish making the bèchamel. This is one of the key steps because now the milk will infuse with the aromatic and woody flavours of the onion and bay leaf.

In a second heavy based pan add the butter and allow it to start melting. Using a balloon whisk (you must use a whisk, wooden spoons work but the whisk ensures a perfect silky béchamel) Add the flour to the melted butter and whisk vigorously till all the flour has been absorbed by the butter. Now start by adding a ladle full of the hot milk. Whisk this is, keep adding milk and whisking between each addition until you have a light creamy sauce. Reserve about 100ml of milk and at the very end you can decide if you want your sauce thinner and if you do add the milk. Your sauce should have no lumps. Check the seasoning and keeping whisking cook it for a further 10 or so minutes. Keep the heat low so that it does not burn or catch. Once the béchamel is ready add a grating of fresh nutmeg to the sauce. Press a sheet of cling wrap to the sauce whilst it stands to prevent a skin from forming on the top.

ASSEMBLING THE LASAGNE

When you assemble your lasagne, start with a thin layer of white sauce at the very bottom of the dish. Top this with a sheet of pasta and then chicken and bechamel followed by pasta again. By doing this you will give your lasagne a bottom layer to scoop it up with. I add grated parmesan on top of the bechamel as I make the layers. Bake it in a hot oven, 180°C, for about 25-30 minutes or until bubbling and golden.

DO NOT FORGET: you must let your lasagne stand for at least 10 minutes after it comes out of the oven. This will allow the white sauce to hold its shape a bit better and will make for easier cutting of the sheets.

Quick Asian chicken wrap!

May 15, 2014 by TSJC Leave a Comment

These wraps take about 10 minutes to prepare and make for a quick lunch or light supper, using a high fibre wrap will keep you feeling fuller for longer and will add to the nutritional value. If you are on a low (no carb) diet you can replace the wrap with spinach leaves, raw spinach leaves will also help keep you feeling fuller than lettuce because of the spinach’s higher fibre content, spinach contains 4 times more fibre than lettuce.

Quick Asian Chicken Wraps
Serves 4

Ingredients
– 4 free range chicken breasts, cut into strips
– 2 red chili finely chopped
– 2 tbsp oil
– 1cm ginger, peeled and finely grated
– 2 cloves garlic
– 100gms spinach/lettuce shredded
– 1 red pepper finely chopped
– 15gms coriander leaves, washed & torn
– 40gms peanuts
– 2 avocados, peeled and sliced
– 6 tbsp sour cream/low fat mayonnaise
– 4 wholewheat wraps/12 large spinach leaves
– 30gms mixed seeds (sunflower/pumpkin/sesame)
– salt & pepper

Start by heating the oil in a heavy based frying pan. Now add the garlic, chili and ginger to the oil and cook for about 1-minute, now add the chicken strips. Allow the strips to begin to caramelise before turning, cook for about 6-8 minutes or until golden and crispy on the outside and moist but cooked on the inside.

To assemble the wraps place the heated wrap on a plate, spread some sour cream/mayonnaise and top with avocado, shredded lettuce/spinach and some of the finely cut red peppers. Now top with chicken strips, some of the peanuts, the seeds, more sour cream/mayonnaise and the last of the red pepper and coriander leaves.

If you are substituting the wrap for spinach leaves, place three whole spinach leaves (you will need to choose the best you can find, if they have a thick stalk, trim this off) on the plate overlapping to give the wrap strength and then top as above.

If you make extra and are planning on assembling one of these for work the next day, allow the chicken to cool first, so that it does not make the lettuce/spinach soggy.

Dinner is all wrapped up!

May 8, 2014 by TSJC Leave a Comment

Chicken breasts seem to be extremely popular and yet at the same time they are my least favourite part of the chicken. The meat generally lacks any great flavour and has a tendency of drying out. This is one of those recipes that requires a little preparation but then its takes care of itself in the oven. The wrap of parma ham or bacon keeps the breast nice and moist as does the juicy filling in the centre.

Chicken Breasts Wrapped in Parma Ham
Serves 4

Ingredients
– 4 large free range chicken breasts
– 120g ricotta cheese
– 60gms sun dried tomatoes roughly chopped
– 100g mixed wild mushrooms
– 1 dry birds eye chili
– 1 clove of garlic, finely chopped
– 1 single sprig thyme
– 2 tbsp Extra Virgin Olive oil
– 1 tsp finely chopped parsley
– 1 tbsp butter
– 3 tbsp mascarpone/cream
– salt & pepper
– 25mls brandy
– 8 slices parma ham

Preheat your oven to 180°C. Now prepare the mushroom stuffing. Heat your pan. Now add the olive oil, butter, pinch finely thyme with the finely chopped garlic. Allow it to soften but not to brown. Now add the mushrooms, cut into rough chunks, the chunkier the better as it will add to the meatiness of the sandwich. Add the crumbled chili and stir once to coat, now leave the mushrooms to start browning and colouring, do not keep stirring them or they will lose their water and boil. Also make sure when you add your mushrooms that you do not over crowd the pan as this will also cause them to boil. Once the mushrooms have begun to get good colour, add the brandy, BE CAREFUL, the alcohol may burn off, don’t get a fright. Once the brandy has all but disappeared add the mascarpone, fresh parsley and salt and pepper, before dropping the heat and allowing the mascarpone to melt into the mushrooms. Stir to loosen all the yummy sticky bits. Set the mushrooms aside.

To prepare the chicken breasts cut a slit into one side of the breast, try and get as close to the other side as you can but be careful to not pierce the breast all the way through. Now add the ricotta and sun dried tomatoes to your mushroom mixture. Place two pieces of parma ham on a sheet of grease proof paper now place a chicken breast on top of those. Opening the pocket you have created try and squeeze in as much mushroom mixture as you can, but at most a 1/4 of the mix. Gently wrap the parma ham around the breast and using a piece of cooking string close the parcel up. Don’t squeeze it or you will force the mixture out. Once all 4 breasts are prepared, drizzle a little olive oil and place in a baking tray on the middle shelf of the oven. Bake for 20-25 minutes or until the juices run clear from the thickest part of the breast.
–

Sicilian Style Chicken

April 27, 2014 by TSJC Leave a Comment

INGREDIENTS
– 8 Chicken breasts
– 1 tbsp finely chopped garlic
– 3 tbsp lemon juice
– 60ml Extra Virgin Olive Oil
– Large pinch dried chili
– 1 tbsp finely chopped parsley
– 1 tbsp smoked paprika
– 100ml white wine
Combine all the ingredients in the marinade. Cut your chicken breast in a few places to allow for maximum absorption of the marinade. I try to leave the chicken in the marinade for at least 30 minutes but the longer the better. Remove the chicken breasts from the marinade and fry them on a griddle pan, if you don’t have one a frying pan will do, but be sure to remove the marinade so that the breasts caramelize. As you are cooking the breasts, keep brushing them with the marinade so that as much flavor gets into the meet.
Try creamy Rocket Mash potatoes as a great side dish. Prepare your mash as you normally would, blend about 30g (or to taste) or rocket in a food processor with a few table spoons of olive oil to help the process along. Then add the rocket mixture to your mash potato and serve. Don’t reheat or cook the rocket it will lose some of it vibrant green colour. If you find the rocket mash too bitter for your taste add some grated Parmesan or cream.

The Secret Jozi Chef

Home of The Cookery