CHICKEN ROLLING RECIPES

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CHICKEN SKEWERS | JAMIE OLIVER RECIPES



Chicken skewers | Jamie Oliver Recipes image

This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 13

60 g blanched almonds
6 cloves of garlic
1 tablespoon balsamic vinegar
1 tablespoon baby capers in brine
6 anchovy fillets in oil from sustainable sources
1 bunch of fresh flat-leaf parsley (30g)
10 skinless, boneless free-range chicken thighs
10 slices of higher-welfare prosciutto
1.2 kg potatoes
300 g ripe cherry tomatoes
olive oil
1 bunch of fresh thyme (30g)
extra virgin olive oil

Steps:

  • Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.

Nutrition Facts : Calories 479 calories, FatContent 20.3 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 37 g protein, CarbohydrateContent 39.5 g carbohydrate, SugarContent 4.2 g sugar, SodiumContent 1.9 g salt, FiberContent 3.5 g fibre

CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES



Chicken laksa recipe | Jamie Oliver recipes image

My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.

Total Time 15 minutes

Yield 4

Number Of Ingredients 22

4 higher-welfare chicken thighs skin off, bone out
1 heaped teaspoon Chinese five-spice powder
1 tablespoon runny honey
1 tablespoon sesame seeds
1 fresh red chilli
1 organic chicken or vegetable stock cube
1 butternut squash (neck end only)
2 cloves of garlic
5 cm piece of ginger
1 fresh red chilli
1 teaspoon ground turmeric
½ a bunch spring onions
1 heaped teaspoon peanut butter
4 dried lime leaves
½ a bunch of fresh coriander
1 tablespoon sesame oil
1 tablespoon low-salt soy sauce
1 tablespoon fish sauce
300 g medium rice noodles
2 bunches of asparagus (600g)
1 x 400 g tin of light coconut milk
3 limes

Steps:

  • Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.

Nutrition Facts : Calories 656 calories, FatContent 23.5 g fat, SaturatedFatContent 8.5 g saturated fat, ProteinContent 32.1 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 2.3 g salt, FiberContent 5.7 g fibre

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CHICKEN SKEWERS | JAMIE OLIVER RECIPES
This is such fun – we cook wrapped, stuffed chicken thighs across two skewers so they get crisp and gnarly on the outside, then we slice between them to reveal the tender white meat inside. The potatoes are the real star – they suck up the chicken juices as they cook, becoming wonderfully stodgy and melt-in-your-mouth.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 479 calories per serving
  • Preheat the oven to 200ºC/400ºF/gas 6. Put the almonds into a food processor and pulse to rough crumbs. Peel and add the garlic, add the balsamic and capers, the anchovies and a splash of their oil, then tear in the top leafy half of the parsley and pulse until fairly fine. Open the chicken thighs out on to a board, smooth side down, and pound with your fist or a rolling pin until flattened and tenderized. Divide the stuffing between them and roll up, wrapping each thigh in a slice of prosciutto. Double skewer 5 thighs across two long metal skewers, then repeat. Peel the potatoes and slice 1cm thick, then parboil in a large pan of boiling salted water for 6 minutes. Prick each tomato with the tip of a sharp knife and add to the pan for the last 40 seconds, then drain it all. Once cool enough to handle, pinch the skins off the tomatoes. Layer the potatoes in a large, sturdy baking dish, seasoning with sea salt and black pepper, and drizzling lightly with olive oil as you go, then scatter over the tomatoes. Nestle the skewers on top so that all the tasty juices drip down over the potatoes as they cook. Roast for 30 minutes. Dip the bunch of thyme in olive oil, then use it as a brush to baste the chicken and potatoes with the pan juices. Sprinkle the thyme sprigs over the dish and return to the oven for a final glorious 10 minutes. Slice between the skewers, then drizzle with extra virgin olive oil, to serve. If you like your potatoes super-crisp, pop them back into the oven for an extra 10 minutes at the end.
See details


CHICKEN LAKSA RECIPE | JAMIE OLIVER RECIPES
My flavour-packed take on a Malaysian classic, with butternut squash for added goodness.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 656 calories per serving
  • Ingredients out • Kettle boiled • Griddle pan, high heat • Large lidded pan, high heat • Food processor (coarse grater & bowl blade) START COOKING On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Place on the hot griddle pan, turning after 3 or 4 minutes, until nicely charred and cooked through. Pour about 800ml of boiling water into the large pan and crumble in the stock cube. Trim the stalk off the squash, roughly chop the neck end (don't peel, and keep the seed end for another day), then grate and tip into the boiling stock. Peel the garlic and ginger. Swap to the bowl blade in the processor and add the garlic, ginger, chilli, turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (reserving the leaves), sesame oil, soy and fish sauces. Blitz to a paste, then tip into the stock and add the noodles. Trim the asparagus and cut in half. Add to the pan, pour in the coconut milk, and as soon as it boils, taste, correct the seasoning with soy sauce and lime juice, then turn the heat off. Drizzle the honey over the charred chicken, squeeze over the juice of 1 lime, scatter with the sesame seeds and toss to coat. Serve with the laksa and lime wedges, sprinkling everything with the coriander leaves and slices of fresh chilli.
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