MY EASY PERI PERI CHICKEN | JAMIE OLIVER RECIPES
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and quarter the onions and place in a large roasting tray. Prick and add the whole chillies. Halve the unpeeled garlic bulb across the middle and add to the tray with the harissa, paprika, a pinch of sea salt and black pepper, 2 tablespoons of red wine vinegar and 1 tablespoon of olive oil.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat. Add to the tray and toss well, rubbing all that flavour into the bird.
- Place the chicken, breast side up, directly on the top bars of the oven with the tray of onions beneath it. Roast for 1 hour, or until the chicken is golden and cooked through.
- Scrub the potatoes, chop lengthways into chunky wedges, toss with 1 tablespoon of oil and a pinch of seasoning, then arrange in a single layer on your largest roasting tray and place in the oven below the onions.
- After 30 minutes, remove the onion tray from the oven, basting the chicken with any juices from the tray. Shake the wedges and move up to sit under the chicken for the remaining 30 minutes.
- For the sauce, halve and deseed the chillies, squeeze half the soft garlic flesh out of the skins, then blitz both in a blender with the onions and all the tasty juices from the tray, half the mint leaves and 1 tablespoon of red wine vinegar until smooth, adding a good splash of water, if needed, then season to perfection.
- Serve the chicken with the wedges and peri peri sauce, scattered with the rest of the mint leaves and roasted garlic.
Nutrition Facts : Calories 501 calories, FatContent 20.9 g fat, SaturatedFatContent 4.9 g saturated fat, ProteinContent 38.4 g protein, CarbohydrateContent 42.2 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 0.8 g salt, FiberContent 4.3 g fibre
EASY CHICKEN KIEV RECIPE | BBC GOOD FOOD
Homemade chicken kievs don't have to mean hours in the kitchen. Just add spuds and salad before serving
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.
- Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them.
- Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
Nutrition Facts : Calories 327 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.8 milligram of sodium
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Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
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- Roughly chop the tomatoes and trim and finely slice the spring onions, then add to a bowl with the juice of the lime. Roughly chop and add the remaining coriander leaves, mix well and season to taste. Shred the lettuce and cooled chicken.
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- Wrap up the burrito, then tuck in. Repeat with the remaining ingredients, serving as you go.
EASY CHICKEN BURRITO RECIPE | JAMIE OLIVER BURRITOS
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Total Time 50 minutes
Cuisine mexican
Calories 613 calories per serving
- Preheat a griddle pan over a high heat. Meanwhile, place the chicken thighs between two sheets of greaseproof paper, then bash with the base of a heavy pan to roughly ½cm thick. Pop into a bowl, sprinkle over the paprika, cumin and a lug of oil, and season well with sea salt and freshly ground black pepper.
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