Fun chicken recipes


TANDOORI CHICKEN SALAD Serves: 4 Screen Shot 2016-05-13 at 10.10.34 AM INGREDIENTS 8 chicken thighs, deboned 2 Tbsp tandoori paste? 2 Tbsp buttermilk? 8 Persian style naan breads For the salad 5g fresh mint? 4 purple salad onions, chopped? 50g baby spinach leaves? 75g pomegranate rubies? 410g tin mango slices, drained and cubed For the sauce 1 cup Greek yoghurt? 1 garlic clove, crushed 5g fresh mint, chopped Pinch of cumin? Fresh lime to serve METHOD

  1. Preheat the oven grill. Place chicken in a bowl, rub with paste and pour over buttermilk. Set aside for 30 minutes. ?
  2. Skewer chicken onto soaked kebab sticks and grill for 5 minutes on each side or until cooked through. Remove and set aside. ?
  3. Toss together salad ingredients. Combine all sauce ingredients and top naan with chicken and salad, and serve. ?
SMOKED CHICKEN CORN FRITTERS Serves: 4 ? Screen Shot 2016-05-13 at 10.11.45 AM INGREDIENTS ? 250g self-raising flour? 1/2 tsp salt? Pinch of cayenne pepper 2 eggs, beaten ? 11/2 cups milk? 60g butter, melted? 2 smoked chicken breasts, cubed Half of 410g tin whole corn kernels, drained? 3 courgettes, sliced into thin ribbons? 5g parsley, chopped? Butter for frying ? For the salsa ? 1 red pepper, cut into small cubes? 1/3 cup olive oil? 400g mini rosa tomatoes? 4 spring onions, finely chopped 5g fresh thyme leaves ? 1 tbsp balsamic vinegar?1 tsp sugar? Sea salt and black pepper Fresh thyme to garnish ? METHOD
  1. Sift flour and salt into a bowl, stir through the cayenne pepper. In a jug, whisk together the eggs, milk and butter, then add to the dry ingredients. Stir well to combine.
  2. Add chicken, corn, courgettes and parsley to the batter and stir well to combine. ?
  3. Allow a little butter to melt in a heated frying pan. Spoon large dollops of the mixture into the ?pan and cook for 3 to 4 minutes on each side until golden. Remove and keep warm. ?
  4. For the salsa: Place the red peppers in a small frying pan, cover with olive oil and cook over a low heat for 5 minutes. Drain and reserve olive oil. Toss together the tomatoes, cooked red peppers, ?onions and thyme. Drizzle with reserved olive oil and vinegar, sprinkle with sugar and season. ?
  5. Garnish fritters with fresh thyme and serve with salsa. ?
BAKED CHICKEN PIECES Serves: 4 Screen Shot 2016-05-13 at 10.14.08 AM INGREDIENTS 1 whole chicken, cut into portions Olive oil for rubbing? Sea salt and black pepper? 2 tbsp butter 1/2 cup white wine? 1/2 cup chicken stock? 100g green olives? 600g mixed tomatoes ?200g cherry tomatoes ?6 baby fennel bulbs, halved? 10g fresh parsley, chopped 1x400g tin white beans, drained Sea salt and black pepper? Fresh pea shoots to garnish METHOD
  1. Pre-heat oven to160oC. Rinse and pat-dry chicken pieces, then rub them with olive oil and season.?
  2. Heat a large non-stick frying pan; add butter and brown chicken all over.Remove and drain on paper towel.?
  3. Pour off excess oil from the pan, then add wine and stock to the pan and boil for 2 minutes.
  4. ?Place chicken in a baking dish with olives, all the tomatoes, fennel and parsley, and pour over wine and stock. Season.
  5. Place dish in the oven and bake for 45 minutes. Add white beans, then bake for a further15 minutes.
  6. Remove from oven, serve garnished with fresh pea shoots.
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