CHICKEN RECIPES FOR LARGE GROUP RECIPES

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GRILLED CHICKEN KEBAB RECIPE | JAMIE OLIVER CHICKEN RECIPES



Grilled chicken kebab recipe | Jamie Oliver chicken recipes image

These tasty kebabs are perfect on the barbecue, but work really well on a grill, too. Kids go mad for them!

Total Time 1 hours

Yield 12

Number Of Ingredients 10

2 cloves of garlic
3 cm piece of ginger
140 g natural yoghurt
60 ml passata
olive oil
1 teaspoon garam masala
½ teaspoon smoked paprika
½ teaspoon ground turmeric
4 free-range skinless chicken breasts
1 large red pepper

Steps:

    1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
    2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
    3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
    4. Slice the chicken into bite-sized chunks and add to the bowl, then season with a tiny pinch of sea salt.
    5. Toss everything together to coat, then cover with clingfilm and place in the fridge to marinate for around 2 hours.
    6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
    7. Remove the skewers from the tray, discard the water and wipe the tray dry.
    8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
    9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
    10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
    11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.

Nutrition Facts : Calories 78 calories, FatContent 3.2 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 10.4 g protein, CarbohydrateContent 2.2 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent . g salt, FiberContent 0 g fibre

MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES



My kinda butter chicken | Jamie Oliver recipes image

Total Time 40 minutes

Yield 2

Number Of Ingredients 9

2–3 fresh mixed-colour chillies
350 g ripe mixed-colour cherry tomatoes
4 cloves of garlic
6cm piece of ginger
1 tablespoon garam masala
4 heaped tablespoons natural yoghurt
2 x 150 g free-range skinless chicken breasts
olive oil
2 tablespoons smooth cashew butter

Steps:

  • Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.

Nutrition Facts : Calories 435 calories, FatContent 20.7 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 17.5 g carbohydrate, SugarContent 11.1 g sugar, SodiumContent 0.8 g salt, FiberContent 3.4 g fibre

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    1. Place 12 wooden skewers into a large roasting tray of cold water to soak – this will stop them from burning.
    2. Peel the garlic and ginger, then finely grate and place into a large mixing bowl.
    3. Add the yoghurt, passata, 1 tablespoon of oil and the spices, then mix well.
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    6. Meanwhile, halve and deseed the pepper, then roughly chop into chunks, roughly the same size as the chicken.
    7. Remove the skewers from the tray, discard the water and wipe the tray dry.
    8. Divide and thread the ingredients between your skewers – don’t push them too close together otherwise they won’t cook properly, then place onto the tray.
    9. Put the griddle pan on a high heat to warm up (or you could cook them under the grill or on the barbecue).
    10. Drizzle the skewers with a little oil, then place onto griddle and cook for 10 to 15 minutes, or until cooked through, turning every 2 minutes to get nice and golden on all sides – you may need to work in batches.
    11. Once cooked, transfer the kebabs to a platter and serve with a fresh zingy salad and some rice or flatbreads.
See details


MY KINDA BUTTER CHICKEN | JAMIE OLIVER RECIPES
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