CHICKEN TIN RECIPES

CHICKEN RECIPES - BBC GOOD FOOD

Chicken recipes - BBC Good Food image

Perk up your poultry with our top chicken recipes. We've got you covered whether it's a traditional roast, a flavourful curry or a comforting pie you're after.

Provided by Good Food team

Categories dinner, lunch

Number Of Ingredients 1

Ingredients

MUFFIN-TIN CHICKEN POTPIES RECIPE: HOW TO MAKE IT

Muffin-Tin Chicken Potpies Recipe: How to Make It image

I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana

Provided by Taste of Home

Categories Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 celery ribs, sliced
1/2 cup chopped onion
3 cups frozen mixed vegetables (about 15 ounces)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
4 tubes (6 ounces each) small refrigerated flaky biscuits (5 count)

Steps:

Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

Nutrition Facts : Calories 330 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 1049mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

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This brilliant Anglo-Indian chicken curry recipe is sure to make people very happy.
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I made these personalized chicken pot pies in muffin tins for my kids, and they gobbled them up. For the record, the grown-ups did, too! —Melissa Haines, Valparaiso, Indiana
From tasteofhome.com
Reviews 4
Total Time 45 minutes
Category Dinner
Calories 330 calories per serving

Preheat oven to 375°. In a large skillet, heat butter over medium heat; saute celery and onion until tender, 4-5 minutes. Stir in vegetables, soup, milk and seasonings; heat through, stirring occasionally. Stir in chicken; remove from heat. , On a lightly floured surface, roll each biscuit into a 5-in. circle. Press each onto the bottom and up sides of a greased muffin cup, allowing edges to extend above cup. Fill with about 3 tablespoons chicken mixture. Pull up edges of dough and fold partway over filling, pleating as needed., Bake until golden brown and filling is bubbly, 15-18 minutes. Cool 1 minute before serving.

See details

CHICKEN AND LENTIL CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

1. Peel and slice the onion. Peel the ginger and garlic, then finely chop or grate them on a microplane.
2. Heat a lug of oil in a large pan over a medium heat, add the onions and cook for around 8 minutes, or until softened and slightly golden, stirring regularly. Add the ginger and garlic cook for a further 2 minutes.
3. Meanwhile, mix the tikka masala paste, yoghurt and tomato purée together in a bowl. Halve and add the chicken thighs to the bowl. Stir everything together and get all the chicken covered in the paste mixture.
4. Scrape everything into the pan, making sure you get all the paste mixture in there. Cook the chicken for 5 minutes or so, or until you see it start to colour.
5. Add the tinned tomatoes, drained lentils and coconut milk. Bring to the boil, reduce the heat and simmer for 1 hour, stirring occasionally. Add splashes of water to loosen, if needed.
6. When the time’s up, stir in the spinach (if using) and allow it to wilt. Next add the mango chutney and taste for seasoning.
7. Pull the chicken apart with forks and stir it through. Serve with wholemeal basmati rice and yoghurt on the side, if you like.

See details

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Calories 441 calories per serving

1. To make the curry paste, halve, deseed and roughly chop the chilli(es), then peel the garlic and ginger.
2. Place a frying pan over a medium-high heat and scatter in the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
3. Add the toasted spices to a pestle and mortar and grind until fine, or whiz to a powder in a food processor.
4. Once ground, add the toasted spices to a food processor along with the remaining paste ingredient and ½ teaspoon of sea salt, then whiz to a smooth paste. Put aside.
5. Slice the chicken lengthways into 2cm strips.
6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
7. Heat 2 tablespoons of oil in a large casserole pan over a medium-high heat, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
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