SEASON CHICKEN RECIPES RECIPES

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PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Perfect chicken balti | Chicken recipes | Jamie Oliver recipes image

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 16

2 cloves of garlic
1-2 fresh red chillies
5 cm ginger
2 onions
groundnut oil or vegetable oil
1 cinnamon stick
2 fresh bay leaves
12 green cardamom pods
6 skinless higher-welfare chicken thighs (500g)
1 teaspoon garam masala
1 pinch of ground cloves
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
4 ripe tomatoes
100 g low-fat natural yoghurt plus extra to serve
½ a bunch of fresh coriander

Steps:

    1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
    2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
    3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
    4. Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
    5. Halve and roughly chop the tomatoes, then stir them into the pan.
    6. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
    7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
    8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

Nutrition Facts : Calories 277 calories, FatContent 13.7 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

BAG 'N SEASON® CHICKEN | MCCORMICK



Bag 'n Season® Chicken | McCormick image

Savor the homemade taste of chicken and vegetables that are tender and juicy. This complete meal takes just minutes to prepare and cleanup's easy, too.

Provided by McCormick

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 6

1 package McCormick® Bag 'n Season® Chicken
2 1/2 pounds chicken parts
1 cup cut-up potatoes
1 cup cut-up green beans
1 cup cut-up onions
1 cup cut-up carrots

Steps:

  • Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Sprinkle Seasoning Mix evenly over chicken.
  • Place chicken in single layer in bag. Add vegetables. Sprinkle any remaining seasoning over chicken and vegetables. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
  • Bake in lower half of oven 1 hour. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices. If desired, serve with prepared McCormick® Chicken Gravy.

Nutrition Facts : Calories 217 Calories

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CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 533 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
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    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
See details


CHICKEN IN MILK | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Trust me, you're going to love this one – the milk creates the most amazing flavoursome sauce
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 533 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
    2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
    3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
    4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
    5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.
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