Recipes

Ingredients
2 chicken fillets
Juice of one lemon
1 clove of garlic, crushed
60 ml olive oil
Pinch of oregano
Pinch of thyme
Crushed green peppercorns to taste (optional)
Mixture of tasty salad
Finely chopped spring onions
Radishes, thinly sliced
15 ml pickled capers, washed and patted dry
15 ml red wine vinegar

Spice ingredients (A):

1 thumb-size ginger

3cm fresh turmeric root

3cm galangal

2 tbsp chilli boh

2 tbsp coriander powder (ketumbar)

1 tsp cumin (jintan putih)

1 tsp fennel (jintan manis)

1 tsp ground black pepper

(B):

4 buah pelaga, split and use the seeds only

4 cloves

3cm cinnamon stick (kayu manis)

2 stalks lemon grass, smashed lightly

2 pieces dried tamarind skin (asam keping)

2 tbsp oil

Seasoning:

1/2 tsp salt or to taste

1 tsp sugar or to taste

1 tsp chicken stock granules

(A) Ground spices (combined):

2 tbsp chilli paste

1 tsp turmeric powder

1 tsp ground cumin (jintan putih)

1/2 tsp ground fennel (jintan manis)

1 tsp ground coriander

100g shallots

3 cloves garlic

1 stalk lemon grass

1cm piece galangale

1cm piece ginger

3-4 tbsp oil

1 onion, finely chopped

1 tomato, seeded and finely chopped

Seasoning:

1 tsp salt or to taste

1/2 tsp sugar or to taste

1 tsp chicken stock granules

1 tbsp Worcestershire sauce

Ground ingredients (combine):

6 dried chillies, soaked

3 fresh red chillies

1 stalk lemon grass, sliced finely

6 shallots

3 cloves garlic

1 tbsp coriander powder

1 tsp cumin powder ( jintan putih )

1/2 tsp fennel powder ( jintan manis )

1/2 tsp belacan granules

1 star anise ( bunga lawang )

2 cloves ( bunga cengkih )

2cm piece cinnamon stick ( kulit kayu manis )

Seasoning:

1 tbsp salt

1 tsp chicken stock granules

50g Bombay onion, sliced

50g button mushrooms, cubed

1 tsp chopped garlic

1/2 tsp chopped ginger

2 tbsp canola cooking oil
 

Sauce ingredients (combine):

1 tbsp fish sauce

1 tbsp light soy sauce

1/2 tsp sugar

A little dark soy sauce, for colour

Dash of pepper

Garnishing:

1/2 a tomato, cubed
50g zucchini, cubed

Ground:

25g shallots

3 cloves garlic

2cm piece ginger

2cm piece galangale

3 tbsp oil

Seasoning:

1 tsp salt to taste

1/2 tsp sugar or to taste

Method
Heat oil in a kuali until hot and fry ground ingredients and spice ingredients until fragrant and oil separates.
Add chicken and tapioca and continue frying for three to four minutes; add yoghurt. Simmer over low heat for 20-25 minutes, stirring frequently until meat is tender, tapioca is cooked and gravy turns fairly thick. Dish out and serve hot.

(A):

1 tsp soy sauce

Salt and pepper

Seasoning:

2 tsp soy sauce

1/4 tsp pepper

1/4 tsp sugar

2 cm cinnamon stick (kayu manis)

1 clove

Method
Marinate chicken with (A) for two to three hours in the refrigerator or preferably overnight.
Dust chicken with tapioca flour and deep fry in medium hot oil till chicken turns a light golden brown. Dish out and drain on absorbent paper kitchen towels. Fry potato wedges till golden.
Brown 1 tbsp flour in 2 tbsp butter. Add boiling stock and seasoning. Put in button mushrooms, big onion and tomato. Simmer for five to 10 minutes till gravy is thick.
Pour gravy over chicken and add accompaniments.

Ingredients

5 chicken wings, chopped into bite-sized pieces

1 cup fresh pineapple cubes

1/2 cup pea aubergines or berry brinjals (terung pipit)

3–4 kaffir lime leaves, torn

4 tbsp red curry paste

1 cup thick coconut milk

Seasoning

1 tbsp fish sauce or to taste

1 tbsp sugar or to taste

2–3 tbsp lime juice or to taste

(A) – Red Curry Paste

30g dried red chillies, soaked

25g thinly sliced lemon grass

1 thick slice galangal

1 tsp sliced kaffir lime (limau purut) skin

1½ tbsp sliced coriander (yin sai) roots

1 tsp coriander powder (ground ketumbar)

25g chopped shallots

25g chopped garlic

Method
Combine red curry paste ingredients (A) in a blender and puree with a little water until you get a paste. Remove and set aside.
Simmer thick coconut milk in a saucepan or heavy-based wok over medium low heat for 1–1½ minutes. Work in 4–5 tablespoons of the red curry paste and continue to fry over low heat for about 5–6 minutes or until fragrant and the oil rises.
Add the chicken and the thin coconut milk. Bring to a low simmering boil until meat is tender and the coconut cream is rather oily.
Put in pineapple cubes and seasoning. Cook for an extra 1–2 minutes. Add pea aubergines, kaffir lime leaves and cover the saucepan for 30–40 seconds. Check the seasoning before serving. The curry should taste sweet, sour and salty with a distinctive fragrance from the kaffir lime leaves.

150g chicken fillet

(A)

1/2 tsp chicken stock

A dash of pepper

(B)

A dash of lime juice

3 tbsp lime juice

5 cili padi, sliced

1 tbsp fish sauce

1 tbsp sugar to taste

1/4 tsp sesame oil

4 shallots, sliced thinly

A handful of mint and
   coriander leaves

1 tbsp toasted sesame
    seeds

Method
Lightly marinate chicken in (A) for 10 minutes. Bring just enough water to a boil in a small saucepan and add the chicken fillet. Simmer, stirring often, until just cooked (about 3–4 minutes). Do not overcook or the meat will become tough.
Remove, tear the fillet into shreds and season with (B). Set aside.
Mix shallots, mint and coriander leaves, lime juice, fish sauce, sugar and sesame oil in a mixing bowl. Add in the prepared chicken and toss well to combine (the salad should be hot, sour and salty.) You can adjust the taste accordingly. Dish out on to a serving platter and add a sprinkling of sesame seeds and groundnuts. (You can also serve this dish together with the Fish Cake Patties.)

Ingredients

1 kg chicken, cut into chunky pieces

15 buah keluak

4 stalks lemon grass, bruised lightly

4 tbsp oil

Mix, then strain, to extract asam juice:

4 tbsp tamarind paste (asam jawa)

Spices (grind and combine):

15 shallots

2 cloves garlic

2cm piece galangal

3 candlenuts

8 fresh red chillies, seeded

4 dried chillies, soaked

Seasoning:

1½ tbsp sugar

Method
Soak buah keluak in water for two to three days. Scrub well with a brush and wash clean. Chip a small hole in each nutshell at the thicker end of the nut.
Heat oil in a wok, fry ground spices and lemon grass until fragrant. Add in chicken and fry, stirring constantly.
Add tamarind juice and buah keluak. Simmer until the liquid has been reduced and chicken is tender. Add seasoning to taste, then dish out to serve hot.

Ingredients

4 whole chicken thighs

5g dried black fungus (cloud ear), soaked

5 shallots

4 tablespoons roasted grated coconut (kerisik)

Dressing (mixed together)

4 teaspoons sambal belacan

2 calamansi limes, extract juice

1 teaspoon sugar

1/8 teaspoon salt, or to taste

Chinese/iceberg or butterhead lettuce

Sambal belacan

10 red chillies

1 piece belacan, roasted

1 teaspoon sugar

Method
Steam the whole chicken leg until cooked. Shred the meat.
Slice the black fungus and shallots finely.
Place the chicken shreds, fungus, shallots and kerisik in a mixing bowl. Toss well with the dressing. Adjust seasonings to taste.
Serve in lettuce cups.

To make the sambal belacan: Pound the chilli and belacan to a not-too-fine texture. Season to taste with sugar and salt. Leftover sambal can be kept in a clean container in the refrigerator.

Ingredients

1 kg chicken, chopped into bite-sized pieces

2 – 3 tbsp oil

1 tbsp sesame oil

Pound:

12 shallots

3 cloves garlic

(A):

1/2 tsp salt

1/4 tsp sugar

Seasoning (C):

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp chicken stock granules

1/2 tsp sugar

(B) Combine:

2½ tbsp coriander powder

1/2 tsp pepper

2 tbsp preserved bean paste (tau cheong), pounded

Method
Marinate chicken with ingredients (A) for an hour.
Heat oil and sesame oil in a saucepan. Fry ginger and pounded ingredients for one to two minutes.
Stir in ingredients (B) and fry until fragrant.
Add marinated chicken and ingredients (C). Bring to a boil.
As soon as it boils, lower the heat and add water. Allow to simmer until chicken is tender and gravy has thickened. Serve hot with rice.

Note
This dish tastes better if duck meat is used.

Yakitori Chicken Skewers
 

Ingredients

900g boneless chicken, cubed

Marinade:

70ml Japanese soy sauce

3 tbsp sake

3 tbsp mirin

2 tbsp sugar

2 tbsp honey

1 tbsp finely pounded garlic

1 tbsp finely grated fresh ginger

Method
Mix sake and soy sauce together. Add mirin, sugar, grated ginger, garlic and honey. Mix well and bring to a low simmering boil for 10-15 minutes. Set aside to cool.
Put chicken pieces into the marinade, turning them so that they are coated all over. Leave them to stand in the marinade for at least an hour or preferably overnight in the refrigerator.
Skewer the marinated chicken cubes with the bamboo skewers and grill or roast in a preheated oven at 200°C for 10-15 minutes. Turn the skewers over and roast for a further six to seven minutes, basting them occasionally with the marinade.
When done, serve the chicken skewers immediately with a sprinkling of toasted sesame seeds.

400g deboned chicken meat, cut into 3cm cubes

Several stalks of lemon grass, trimmed

Several satay skewers

Marinade

1 ½ tbsp fish sauce

3 tbsp honey

1/2 tsp pepper

Salt to taste

3 cloves garlic

15–16 kaffir lime leaves, torn into pieces

2 stalks spring onion

1/2 tsp coarsely ground black pepper

1–2 tbsp corn oil for brushing

Dipping sauce

5–6 bird’s eye chillies, chopped

4 cloves garlic, finely chopped

5–6 coriander leaves, finely chopped

100g organic cane sugar

100ml fish sauce

200ml water

1 tbsp apple cider

50ml freshly squeezed lime juice

Method
Combine fish sauce, honey, salt and pepper in a mixing bowl. Add in chicken to mix, then leave aside.
Prepare lemon grass stalks by poking each lemon grass stalk with a bamboo skewer through the centre. This is to secure the lemon grass stalk firmly so that there is a good hold when piercing it through with marinated chicken meat.
Put spring onion, garlic, kaffir lime leaves and a little lime juice, if necessary, in a food processor. Process until fine, then add to the chicken. Stir well to mix, then transfer into an airtight container and refrigerate for several hours.
Skewer the marinated chicken, three pieces at a time, in each lemon grass stalk. Brush with extra corn oil and grill over a BBQ grill, turning from time to time for about 10–15 minutes or until cooked through. Keep brushing with oil and any remaining marinade.
Serve with dipping sauce for extra oomph!

To prepare dipping sauce:
Combine water, sugar and fish sauce in small saucepan.
Simmer until sugar dissolves. Leave aside to cool completely. Add the rest of the ingredients and stir well. Keep aside for use later.

Ingredients

450g chicken wings, chopped into smaller pieces

Oil for deep-frying

Intense Marinade (combined)

1½ tbsp lime juice

1/2 tsp salt

1 tsp light soy sauce

1 tsp sugar

1/8 tsp pepper

1/2 tbsp chilli boh

1/2 tbsp olive oil

Method
Clean chicken wings; chop off the wing tips and cut each into smaller pieces.
Season chicken with the combined marinade. Leave to marinate for at least 2–3 hours.
Heat oil for deep-frying and fry the marinated chicken for about 3–4 minutes until they are golden brown and crispy. Drain well and serve with the mango avocado salsa.

3 whole chickens

450g onions

15g garlic

3 bay leaves

1/2 lemon

4 dl coconut milk

2 boiled eggs

10g turmeric powder

100g butter

900g potatoes

10g grated coconut

1/2 chourico (Portuguese
    sausage) or 1 boiled egg

Method
Cut chicken into small pieces and marinate with garlic, bay leaves, salt and pepper. Put butter in a pot and saute the onions. Add turmeric powder, sliced lemon, chicken pieces and diced potatoes. Stew everything until cooked; add coconut milk.
Correct seasoning and check consistency; sprinkle with grated coconut and gratinate under the grill until light brown.
Finally, garnish with slices of boiled egg or chourico and black olives. Serve with rice.
 

Ingredients

300g chicken, chopped into bite-sized pieces.

100g carrot

80g potato

50g long beans, cut into 4cm lengths.

1 tomato, quartered.

1 red and green chilli, seeds removed and halved.

80g Indian dhal, soaked for 1 hour.

2 cups thin coconut milk

2 tbsp thick coconut milk

Spices (A) – ground and combined

100g shallots

20g garlic

10g ginger

5 red chillies

5 dried chillies

(B)

1 tbsp cumin powder

2 tbsp coriander powder

1 tsp pepper

(C)

2 stalks curry leaves

3cm cinnamon stick

2 cardamoms, split to remove seeds.

2 star anise

3 cloves

Seasoning

Method
Put dhal into a saucepan, add more than enough water to boil. Reduce the heat and simmer. Halfway through, add chicken and continue to cook for 30 minutes or until dhal is soft and chicken is tender.
Heat oil in a pot. Add spices (A) and fry for 1-2 minutes. Add in (B) and (C) and continue to fry until fragrant. Put in carrot, potato and thin coconut milk. Bring to a simmering boil.
Put dhal and chicken into the pot, add in long beans, chillies and the remaining thin coconut milk. Continue to cook for 10-15 minutes. Add thick coconut milk, salt and sugar to taste. Cook for another 2-3 minutes.

700g chicken, chopped into bite-sized pieces

1/2 cup oil

Marinade (A)

1 tbsp light soy sauce

1/2 tsp turmeric powder

1/2 tsp salt

1/2 tsp sugar

Ground spices (B)

10 fresh red chillies

4 dried red chillies, soaked

2 tbsp meat curry powder

10 shallots

5 cloves garlic

(C)

2 stalks lemon grass,
    smashed

2 stalks curry leaves

Seasoning

1/2 tsp salt or to taste

1 tsp fish sauce

Method
Marinate chicken with (A) for 10–20 minutes. Heat oil in a wok and fry chicken for 5–10 minutes.
Dish out and set aside. With the remaining oil fry onions, lemon grass and curry leaves for 1–2 minutes. Add ground spices (B) and fry until fragrant and oil rises.
Add the pre-fried chicken and cook over a low heat, stirring occasionally to prevent the chicken from getting burnt.
Cook until chicken is tender. Add seasoning to taste.

Ingredients

800g boneless chicken thighs, skin removed

1 ripe tomato, cut into pieces

1/2 tsp salt

1/2 tsp ground black pepper

(A):

1 tbsp mustard seeds

1/4 tsp fenugreek

2 sprigs curry leaves (use leaves
    only)

100g Bombay onions, halved and
    sliced thinly

1 tbsp grated ginger

2 red chillies, seeded and sliced

 (B):

1 tbsp ground coriander
    (ketumbar) powder

3 tbsp paste

1 tbsp meat curry powder

1/2 tsp ground turmeric

200g long beans, cut into 4-5cm lengths

Seasoning:

1/2 tsp salt or to taste

1/4 tsp sugar or to taste

1 tsp chicken stock granules

Method
Marinate chicken with salt, ground black pepper and tomato. Set aside for an hour.
Heat oil in a pot, fry ingredients (A) until fragrant and onions are lightly browned.
Mix in ingredients (B) and continue to stir until well blended. Add chicken and coconut milk. Cook covered at a gentle boil for 25-30 minutes.
Take off the lid of the pot and put in the long beans. Continue to simmer until beans are just cooked. Add seasoning to taste.

Ingredients

200g Basmati rice

100ml cooking oil

1 medium onion, sliced

50g garlic, peeled and sliced

50g ginger, peeled and sliced

4 green chillies, sliced

Dry masala:

1/2 teaspoon coriander powder

2 teaspoons red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon garam masala

15 black peppercorns

10 green cardamoms

3 cinnamon sticks

7 cloves

Salt, to taste

100g yoghurt

250g chicken fillet, cut into
    pieces

2 potatoes, peeled and
    halved

300ml water

5 green cardamoms,
   bruised

1 teaspoon cinnamon
    powder

1/2 teaspoon grated
    nutmeg

100g butter, unsalted

20g coriander leaves,
    chopped

1 teaspoon rose water

Method
Wash the rice and leave it to soak for 45 minutes in about 1 litre of water.
Heat the oil in a claypot and add the onions, garlic, ginger and chillies. Sauté until lightly browned. Add the chopped tomatoes, dry masala, salt and yoghurt. Stir for 10 minutes over a low flame. Add chicken and potato halves to the mixture and allow it to cook for 15 minutes.
Drain the rice, and add to the mixture. Pour in the water and add the saffron. Stir mixture until there is only 1cm of water remaining above the rice.
Now add the spice mix, butter, coriander leaves and rose water.
Roll the dough into a long strip and line the rim of the pot cover with the dough. Place the cover on the pot to seal it completely. Reduce the heat to the lowest setting and cook for 12-15 minutes. Set aside for about 5 minutes before opening the lid. Serve immediately, garnished with mint, etc.

Dry Indian Curry
 

Ingredients

600g chicken, chopped into bite-sized pieces

1 onion, sliced

2 cardamom seeds, split

3 tbsp oil

5cm piece cinnamon stick

3 cloves

1 sprig curry leaves

Juice of 1 lime

½ cup water

Grind, then combine with a little water to make a paste:

2½ tbsp meat curry powder

2 tbsp chilli boh

½ tsp ground ginger

3 cloves garlic

1 stalk lemon grass, thinly sliced

Method
Put oil onion, cardamom seeds, cinnamon stick, cloves and curry leaves in a microwave-safe casserole. Fry uncovered on power high for 1½ to two minutes until fragrant.
Remove casserole from the microwave, stir in the ground ingredients and cook on power high for 1½ to two minutes, uncovered.
Add in chicken and fry uncovered on power high for three more minutes.
Remove casserole from the microwave and add water. Cook covered on powder medium for 15 minutes or until chicken turns tender.
Squeeze lime juice over the dish and add salt to taste. Cover and cook again on power high for one to two minutes.

Ingredients

1 kg chicken, chopped

1 tsp salt

1/2 tsp pepper

1/2 cup oil

Spices (A) (ground)

210g shallots

35g garlic

20g ginger

2½cm fresh turmeric

Spices (B)

3cm cinnamon stick

1 star anise

2 cardamoms, split and
    use seeds only

5 cloves

2 stalks lemon grass,
    smashed

2 stalks curry leaves

1 screwpine leaf, shredded
    and knotted

Spices (C)
2½ tbsp meat curry powder
3 tbsp chilli paste
1/2 tsp fennel powder

Seasoning
1 tsp salt or to taste
1 tbsp sugar or to taste

Method
Season chicken with salt and pepper and leave aside for 30–40 minutes.
Heat enough oil in a wok and fry seasoned chicken until lightly browned. Remove and set aside. Heat 1/2 cup oil in a saucepan and fry ground spices (A) for 5–6 minutes. Add spices (B) and (C) and continue to fry until fragrant and oil rises to the surface.
Put in chicken and fry until well combined. Bring to a simmering boil over low heat and cook until chicken is cooked and tender and gravy is fairly thick. Add seasoning to taste.

Murgh Makhni (Chicken in Tomato & Butter Gravy)
 

Ingredients

700g Boneless chicken breast – sliced thinly and marinated with
    tandoori paste

2 tbsp Dried Fenugreek Leaves - Crushed

200ml Fresh Cream

200g Butter

2 handfuls Cashew Nuts (add water and blend to a paste)

To taste Salt

1 tbsp Sugar

Tomato gravy
(Cut ingredients into smaller pieces for easy blending)

6 nos Tomatoes

4 nos Dried Chillies

3 nos Onions

2 tbsp Chilli Powder

1 ½ tbsp Tumeric Powder

2 tbsp Coriander Powder

2 tbsp Garam Masala

3 cloves Ginger

1 handful Fresh Coriander Leaves

3 nos Green Chillies

Method

Marinated chicken with tandoori paste for 12 hours and cook in oven for 40 minutes at 180°C. This makes the chicken tender and allows it to absorb the tandoori flavor.

Boil ingredients for tomato gravy for approximately 1 hour under medium heat until it is reduced to a thick paste.

Remove from fire and blend in blender till a smooth consistency is reached.

Sauté the tomato gravy in butter.

Add cooked chicken, cashew nut paste, fresh cream and dried fenugreek leaves and sauté well.

Garnish with a touch of fresh cream, roasted cashew nuts and chopped coriander leaves.
 

Note
Save a touch of fresh cream, roasted cashew nuts and chopped coriander for garnishing)

Tandoori Chicken
 

Ingredients

1 packet MAGGI® Tandoori Chicken Mix

700g chicken joints (remove skin, cut 2-3 slits)

3 tbsps yogurt

2 tsps ghee
 

Method
Marinate chicken with MAGGI® Tandoori Chicken Mix and yogurt for 30 minutes. Spread ghee over chicken and bake in oven at 200°C for 30-40 minutes. Serve with onion rings and lime wedges.

600g chicken, chopped into bite-sized pieces

6 smallish dried Chinese mushrooms, soaked to soften

12 baby potatoes, boiled until tender then skinned

50g canned bamboo shoots, sliced

1 tbsp oil

1 tbsp sesame oil

1/2 Tbsp Shao Hsing Hua Tiau cooking wine (optional)

(A)

2 star anise

5 cloves

2cm cinnamon stick

6cm ginger, sliced

1½ tbsp preserved bean paste
    (tau cu)

Thickening

Sauce (combined)

2 tbsp oyster sauce

2 tbsp light soya sauce

1/2 tsp thick soya sauce

1/4 tsp pepper

1 tbsp chicken stock granules

1 tsp sugar

1/4 tsp salt or to taste

Method
Marinate chicken with light soya sauce and pepper and leave aside for 30 minutes.
Heat oil and sesame oil and stir-fry ginger, garlic, bean paste, cloves, star anise and cinnamon stick until fragrant.
Add in chicken and mushrooms and toss until chicken change colour.
Sprinkle in cooking wine (optional) and stir-fry briskly until well mixed. Pour in combined sauce ingredients and cook for 10–20 seconds. Add in water and bring to the boil. Cover and cook over low heat for 20–25 minutes.
Add in bamboo shoots and baby potatoes. Thicken with corn flour mixture and transfer to a serving dish. Serve the potato balls with chilli sauce.

2 pieces chicken thigh (whole leg)

Seasoned flour (mixed together):

3 tbsp flour

Dash of salt and pepper

2 tbsp oil

1 cup water

1 tsp chicken stock granules

Salt to taste

A pinch of sugar

Gravy:

1 tbsp butter

1 tbsp flour

3/4 cup diluted evaporated milk

salt and pepper to taste
 

Corn Fritters:

50g flour

50g self-raising flour

1/4 cup evaporated milk

1 egg yolk

Method
Dredge chicken thigh in seasoned flour. Heat butter and oil in a large nonstick pan and pan-fry chicken. Cover the pan and fry till chicken is golden brown. Turn over the chicken when one side browns.
Add water to the pan a little at a time, cover pan and allow to simmer until chicken is tender and gravy has thickened. Remove chicken pieces to a serving plate. Leave the pan unwashed.

To make gravy: Heat butter in the unwashed pan. Add the flour and mix it thoroughly to form a "roux" or paste. Add milk, working into the gravy. Add salt and pepper to taste. Pour this sauce over the chicken and serve with deep-fried potato chips, fried tomato halves, fried bananas, boiled baby carrots and corn fritters.

To make corn fritters: Sift the two flours together. Mix egg yolk with milk. Add in sifted flour. Beat till batter is smooth. Add in cream corn. Heat oil and drop tablespoon of corn batter to fry till golden brown.

Ingredients

1 small or 1/2 large free range chicken

Salt and pepper

Corn flour for dredging

3 tbsp lemon juice

1 tbsp apricot jam

1 tsp finely shredded lemon rind

75 ml water

Method
Cut chicken into serving pieces. (If serving small children, you may even like to de-bone the chicken.) Season chicken pieces with salt and pepper and then roll in the corn flour, shaking off excess.
Heat oil in a shallow pan or wok and fry chicken, a few pieces at a time, until golden brown. As they cook, transfer them onto a serving dish.
To make sauce, combine all the sauce ingredients in a small pan and stir over low heat until sauce bubbles and thickens. Drizzle over the chicken and serve immediately.

800g free-range chicken, cut into large serving pieces

1 tsp salt

1/2 tsp freshly-ground black pepper

3 tbsp plain flour

3 tbsp oil

4 cloves garlic, chopped

3 large, ripe tomatoes, peeled and roughly chopped

400 ml light chicken stock

2 tsp tomato paste

2 medium-sized red peppers (capsicum)

Salt and pepper to taste

Method
Clean chicken and wipe dry. Rub chicken pieces with salt and pepper and dip in flour, shaking off excess.
Heat oil in a roomy pan and panfry chicken over medium heat, a few pieces at a time, until golden brown (the chicken does not need to cook through). Remove the chicken pieces onto a dish as they cook.
When all the chicken has been browned, add the chopped garlic to the pan and cook till softened before adding the tomatoes. Cook for a few minutes before returning the chicken pieces to the pan. Pour in the stock and bring to the boil. Simmer on low heat until chicken is tender.
Add the tomato paste and capsicum (remove pith and cut into 0.5 cm strips) and cook until capsicum is wilted. Season to taste with salt and pepper. If liked, sprinkle with chopped parsley.

2 tablespoons cooking oil

400g chicken fillet, cubed

50g butter

250g button mushrooms, sliced

3 shallots, finely chopped

200ml UHT cream

2 tablespoons Dijon mustard

Salt to taste

Pepper to taste

400g frozen puff pastry

1 egg (for egg wash), beaten

Method
To prepare filling: Heat oil and sear the chicken over high heat until browned. The chicken should not be fully cooked. Remove from pan and set aside.
In the same pan, add butter and cook mushrooms over high heat until golden brown. Remove from pan and set aside with the chicken.

In the same pan, fry the shallots over low heat until translucent. Add cream and bring to boil. Add mustard, chicken and mushrooms and season to taste. Dish into the pie dish.

To assemble & bake: Roll out the thawed puff pastry and place over the top of the pie dish. Brush with egg wash. Bake in a preheated at 180ºC for 15 minutes or until pastry is crisp and golden.

Crunchy Oatmeal Chicken

Ingredients

3 pieces chicken breast (deboned and halved)

2 tbsp lemon juice

1/2 tsp salt

100g instant oatmeal

1/2 tsp chilli powder

1/2 tsp black pepper

2 egg whites

1 tbsp water
 

In another bowl, lightly whip egg white with 1 tbsp water.
Drain chicken well, dip into egg white and then into oatmeal mixture to coat each piece evenly. Place on well-greased tray and bake for 20 minutes on one side.
Turn over and bake for 15 minutes on the other side until chicken pieces are well-browned. Serve hot with tomato or chilli sauce.

Grilled Honey-Lime Chicken

Ingredients
Marinade:

1 cup honey

1 cup olive oil

1/2 cup lime juice

1 1/2 teaspoons cumin

1 teaspoon cayenne pepper

1 1/2 tablespoons salt

1 medium hot green chilli pepper, finely diced

2 cloves garlic, mashed

8 chicken breasts, boneless and skinless
 

Method
Combine marinade ingredients; mix well and pour over chicken. Allow the chicken to marinate for between 2 and 4 hours. Grill the chicken breasts, turning over often and basting frequently with the marinade, until chicken is moderate­ly firm on both sides. Remove from grill. Serve whole or sliced.

6 to 8 medium-sized chicken drumsticks

4 cloves garlic

2 large sprigs fresh rosemary (or 1/2 tsp dried rosemary)

1 level tsp crushed black pepper

2 level tsp of prepared mustard

2 level tsp of salt

2 tsp lemon juice

1 tbsp olive or other vegetable oil

Method
Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
Roughly crush garlic cloves in a mortar and pestle and bruise the rosemary leaves. (If using dried rosemary, crumble them in your fingers.) Mix in the pepper, mustard, lemon juice, salt and oil
Rub this over the chicken drumsticks, cover and refrigerate for two to four hours.
Place chicken pieces under a preheated grill or roast in oven at 190 ºC for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to brown them evenly.

1 chicken, approx. 1.5kg, cleaned and wiped dry

25g butter, melted for basting

Seasoning for chicken (A) combine:

1/2 tsp pepper

1 tsp Chinese five spice powder

1 tsp salt

Filling:

1 tbsp oil

1 tbsp butter

1 tsp chopped garlic

1 tbsp chopped big onions

100g fresh chestnuts, shelled

50g carrot, diced

1 potato, diced

75g button mushrooms, diced

2 slices day-old white bread, crust
    removed and diced

Seasoning for filling:

1 tbsp light soy sauce

1/4 tsp pepper

1 tsp sugar

Dash of ground black pepper

Glaze for chicken (combine):

1/2 cup water

2 tbsp vinegar

Method
Rub chicken inside and out with combined seasoning (A). Hang the bird in an airy place to dry.
Parboil potatoes and chestnuts until tender. Simmer carrots in boiling water until soft. Drain.
Saute garlic and onions in melted butter and oil till fragrant. Add button mushrooms, cooked chestnuts, potatoes and carrots. Mix in seasoning and stir-fry well. Dish out to cool slightly.
Add breadcrumbs and beaten egg. Mix well.
Stuff filling into cavity of chicken. (Do not pack too much filling or the skin may burst during cooking.) Secure the opening with two or three cocktail sticks or sew up with thick thread.
Bring the combined glaze ingredients to a low boil for five to l0 minutes. Leave aside to cool completely. Brush chicken evenly with cooled glaze mixture.
Place chicken on a roasting tray, breast side down, brush lightly with melted butter and roast in a preheated oven at 190ºC for 30 to 35 minutes.
Remove tray from oven and turn the bird breast side up. Brush with glaze and roast for 10 minutes. Remove tray from oven and brush bird with melted butter and glaze then continue to roast for a further 50 to 60 minutes or until cooked through.
 

Note
For the last 15 minutes of cooking time, brush chicken frequently with pan drippings. To test if chicken is cooked, pierce a skewer at the thickest part of the bird, the juice will run clear and not pink