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Tag Archives: Chicken

Chicken with Spaghetti

1 large chicken

a little salt

1/2 onion, cut into 2 pieces

2 heaped tbsp butter

1 onion, cut in long slices

1 1/2 tbsp flour

1/4 tbsp chili powder

salt to taste

1/2 cup whipped curd

2 tbsp coriander leaves, chopped

250gg spaghetti, cooked and drained

a few slices of capsicum

Preparation

Boil the chicken in a little salt, 1/2 the onion and enough water to boil, as well as extract 2 cups of stock. Heat butter and saute the onion slices, add flour and fry till golden adding a little stock at a time so that no lumps form.

Finally add the entire quantity of stock and the seasoning and cook till the sauce is thick. Remove from heat and slowly add the whipped curd. Keep on fire and simmer so that the curd does not curdle.  Check for seasoning, add coriander  leaves and diced chicken and keep warm.

Serve spaghetti onto a platter and pour over it the chicken sauce. Serve hot garnished with slices of fresh capsicum.

 
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Posted by on November 24, 2011 in Chicken, Italian foods

 

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Chicken with Peanut butter

1 large chicken, 1 kg weight dressed

1 tbsp oil

1 large onion, diced

3 green onions, sliced

1 large tomato, diced

2 tbsp tomato paste

3 cups chicken broth

1/2 cup peanut butter

1 tbsp salt

1/2 tsp chili powder

1 bay leaf

Preparation

Cut the chicken into pieces and wipe them dry.

Heat oil, add chicken pieces and brown them. Add onions, green onions, tomato and tomato paste and cook for 2 minutes. Add chicken broth and allow to cook with the lid on for 10 minutes.

Reduce heat and then stir in the peanut butter (diluted with 3/4 cup warm water to a thick, pouring consistency)

Add salt, chili powder and bay leaf. Simmer till the chicken is soft and a thick gravy remains.

 
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Posted by on November 17, 2011 in Chicken

 

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Chicken Spaghetti

2 cups chicken, cooked and diced

250 g spaghetti

5 tbsp butter

3 tbsp flour

2 1/2 cups chicken stock

2 onions, chopped fine

1 cup peas, shelled and boiled

1 cup carrots diced and boiled

1 large capsicum, seed and chopped

1 tbsp chopped coriander

1/2 tsp crushed, dried mint

1 cup tomato puree

salt

1 tbsp grated cheese for garnish (optional)

Preparation

Boil and drain spaghetti. Heat 3 tbsp butter, fry flour, remove from fire and slowly add the stock. Add seasoning and cook till the sauce is thick.

Heat 2 tbsp butter and saute onions, peas, carrots and capsicum, add coriander and mint and cook for one minute. Add diced chicken, tomato puree and more seasoning if required. Cook for another 3 minutes and add the sauce kept aside earlier and lemon juice. Pour over spaghetti and mix. Garnish with grated cheese if desired.

 
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Posted by on November 9, 2011 in Chicken, Chicken Salad, Salad

 

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Chicken with Grapes and Almonds

A Delicious chicken meal made with vine, black grapes and vegetables. Soured cream at that final touch of gourmet richness.  Serve with the green salad tossed with french dressing.

Serves 4

1 oz (25 g) butter or margarine

2 teaspoons salad oil

4 chicken joints cut into pieces

8oz (225g) onions, chopped

2 medium celery stalks, sliced

6 oz (175 g) carrot, thinly sliced

1 lb (450 g) potatoes, halved or left whole if small and new

1 bouquet garni

1/4 pint (160 ml) chicken stock

1/2 pint (275 ml) roast vine

2 teaspoons salt

1 oz (25 g) almond flakes, toasted

4 oz (125 g) black grapes, halved with seeds removed

8 oz (225 g) button mushrooms

2 tablespoons cornflour

2 tablespoons cold water

5 oz (142 ml) carton soured cream

preparation

Heat butter or margarine and oil in a large pan. Add chicken and fry fairly, briskly untill well browned, turning twice. Remove to plate.

Add onions, celery and carrot to remaining fat in pan. Fry over medium heat for about 10 minutes or until a warm gold. Replace chicken.

Mix in potatoes then add bouquet garni, stock, wine, salt and almonds. Bring to boil, stirring gently.

Lower heat and cover. Simmer gently for 45 minutes or until chicken is tender. Add grapes and mushrooms simmer for another 10 to 15 minutes, keeping pan covered.

To thicken,  mix cornflour with water. Pour in to pan. Cook until mixture bubbles and thickens, stirring. finally blend in cream.

 
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Posted by on October 23, 2011 in Chicken

 

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Chicken Paprika Cream with Csipetke

A smoothy elegant Hungarian style chicken dish, traditional partnered with tiny home-made dumplings. The csipetke are , in fact ,rather like pasta.

serves 4

4 chicken joints

3 tablespoons flour, well seasoned with salt and pepper

2oz (50g) lard or margarine, or tablespoon salad oil

8oz (225g) onions,finely chopped

4 oz (125g) green pepper, chopped

1 1/2 tablespoons paprika

1/4 pint (150ml) tomato juice

1 tablespoon salt

1 bouquet garni

2 tablespoons Pernod

5 oz (142 ml) carton soured cream

Csipetke

8 oz (225g) self-raising flour

1 teaspoon salt

1 heaped tablespoon finely chopped parsley

2 tablespoons cooking oil

1 Grade 3 eggs, beaten

3 to 4 tablespoons cold water to mix

Preparation

Wash and dry chicken joints then coat all over with seasoned flour. Heat fat or oil in pan until sizzling.

Add chicken and fry quickly until golden brown, turning once, remove to plate.

Add onions and peppers to pan, fry more gently until pale gold. stir in all remaining  ingredients except cream.

Bring to boil and replace chicken. Cover pan, lower heat, simmer gently for 45 minutes to 1 hour or until chicken is tender. stir from time to time to prevent sticking. Finally remove  bouquet garni before whisking in the cream.

Meanwhile prepare ‘dumplings’.Sift flour and salt into bowl. Add parsley, using fork stir in oil egg and water to form a stiff dough.

Knead on floured surface until  smooth, then roll out to 1/2 inch (1 1/4cm) thickness. cut into narrow strips then cut strips into small squares. Refrigerate, uncovered, for 30 minutes. before the thick chicken is ready, bring a large pan of salted water to the boil.

Add dumplings to the water and cook,uncovered, until they float to the surface, allowing about 5 to 7 minutes. Drain thoroughly.

Transfer chicken to warm serving dish and surround with cooked csipetke.

 
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Posted by on October 19, 2011 in Chicken

 

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