SALT FREE CHICKEN RECIPES RECIPES

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KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Kung Pao Chicken | Chicken Recipes | Jamie Oliver Recipes image

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Total Time 45 minutes

Yield 2

Number Of Ingredients 18

1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless higher-welfare chicken thighs (350g)
groundnut oil or vegetable oil
4 cloves of garlic
5 cm piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet of salad cress
½ a cucumber
1 large carrot
½ a bunch of fresh coriander
1 tablespoon low-salt soy sauce
1 tablespoon rice wine vinegar

Steps:

    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre

THE BEST BBQ CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



The best BBQ chicken | Chicken recipes | Jamie Oliver recipes image

Sticky, glazed and delicious, this BBQ chicken is an absolute showstopper

Total Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 20

4 free-range chicken thighs skin on, bone in
4 free-range chicken drumsticks skin on, bone in
1 fresh red chilli
2 heaped teaspoons fennel seeds
1 heaped teaspoon smoked paprika
1 heaped teaspoon golden caster sugar
1 level teaspoon cumin seeds
1 teaspoon sea salt
1 pinch freshly ground black pepper
200 g light soft brown sugar
200 g tomato ketchup
200 ml fresh unsweetened apple juice
100 ml bourbon whisky
4 tablespoons Worcestershire sauce
4 tablespoons balsamic vinegar
2 heaped teaspoons English mustard
2 oranges juice of
a few splashes of chipotle Tabasco
1 pinch of sea salt
a handful of wood chips

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through.
    3. To make the BBQ sauce, place all of the ingredients into a medium saucepan over a high heat. Whisk well to combine, then bring to the boil. Reduce the heat to low and simmer for 10 to 15 minutes, or until it's sticky and coats the back of a spoon.
    4. Once cooked, remove the chicken from the oven and reduce the temperature to 110°C/225°F/gas ¼.
    5. Take a piece of chicken and dunk it into the BBQ sauce. Using a slotted spoon, remove to a wire baking rack placed over a roasting tray (this will help the smoke to permeate the chicken as it cooks).
    6. Return to the middle shelf of the oven for around 10 minutes, or until turning lovely and sticky.
    7. Place the wood chips into an old wire sieve (the sieve will help the smoke to distribute evenly around the oven) and carefully light with a match or over a gas hob. Place the sieve into another roasting tray and pop in the bottom of the oven – this will add an incredible dimension of smokiness to the chicken.
    8. After around 10 minutes, remove the chicken from the oven and dip each piece into the BBQ sauce once more. Return it to the oven for a further 10 minutes, or until sticky, glazed and delicious. Serve with sliced chilli scattered on top.

Nutrition Facts : Calories 636 calories, FatContent 27.8 g fat, SaturatedFatContent 7.6 g saturated fat, ProteinContent 49.1 g protein, CarbohydrateContent 46.3 g carbohydrate, SugarContent 45.3 g sugar, SodiumContent 3.10 g salt, FiberContent 0 g fibre

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This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
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    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
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    1. Preheat the oven to 180°C/350°F/gas 4.
    2. To make the rub, bash all of the ingredients in a pestle and mortar until fine. Massage the rub all over the chicken, then place into a low-sided roasting tray. Place in the hot oven for around 1 hour, or until cooked through.
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