Coconut Fried Chicken

This recipe is mainly from Cooking with Coconut Flour but as I changed it a bit I don't feel bad blogging it.

Raw Chicken Pieces (I used 2 thighs & 2 legs (4 thighs in the pic) but the dusting mix would have done more)

Dusting Mix:
1/3 cup coconut flour
1 tsp smoked paprika
1/2 tsp thyme
Good pinch of cayenne
1/4 tsp pepper
1 heaped tsp salt

Coconut oil

Heat 1/4 inch of coconut oil in a pan that's got a lid.
Mix together the dusting mix then coat the chicken thoroughly in a bag or bowl.
Brown the chicken on both sides (about 10 mins).
Put the lid on & turn down the heat.
Cook for 30-40 mins (until cooked through) with the lid off for the last 10 mins (turning at least once during this last 10).
Pop on a bit of kitchen towel before you plate up.
Not overwhelmingly coconutty - the spices & the chicken come through more. Very tasty!

This has become a regular menu fixture and I've taken a better pic.

Meetings & Bento

Today is a day of meetings with a brief lunch sandwiched inbetween - and I actually have a tasty bento, mostly prepared in advance though I cooked the rice this morning in my rice cooker.
I made some spicy chicken & red pepper kebabs yesterday (but had to take them off the sticks to get them in the box!), Thai spiced (frozen mix from waitrose) griddled aubergine slices, sushi rice, pickles & a chocolate dessert pot (more later). I've also got an apple but I haven't eaten that yet!

Roast Chicken a la Fanny Craddock

Saw a Fanny Craddock show before xmas on Good Food (which I watch way too much of) and scribbled this tip down. Finally got round to trying it today & it was good, which I should have expected! I mean she was very bossy, but she knew her stuff!

Not really a recipe but a change when it comes to roast chicken. I usually cover the top with bacon but this was a nicer, subtler flavour with fantastic crispy skin.

Basically she put pancetta & whole mushrooms (no stalk, skin still on) under the skin of the chicken breast. Basically slip your fingers under the skin to make a pocket, slip some ham in (i used a slice of ham per breast on a 1.3kg chicken) and then the whole mushrooms (i used 2 chestnut mushrooms per breast). At this point the chicken will look mutant!

I then did some of my 'usual' roast chicken routine: I squeezed half a lemon over the bird then stuck the other half in the cavity with some garlic. A little bit of olive oil drizzled over followed by some chicken spice blend.

Roast in the oven (i do 20 minutes per 450g + 20 mins at 200c and it is normally done before time) and the mushrooms will flatten out to nothing. In fact by the time you come to carve there will be practically nothing under the skin except moist & tasty chicken.

This will be how I roast chicken from now on. I didn't take any pics (sorry) but trust me it's good!

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Chicken Samosas

These are made using banh trang - vietnamese rice paper sheets they use to make spring rolls, they are brittle sheets of rice that when soaked become soft. You can get them online or in chinese supermarkets etc. I have used them for spring rolls and samosas and intend to try baklava too - so many recipes, so little time! You can use them 'raw' soaked for wraps I believe.

500g minced chicken or turkey

1 onion, chopped

2 cloves of garlic, crushed

1 tsp curry powder

1/2 tsp chilli powder

1 tsp turmeric

1/2 tsp cumin

1 chilli, diced

1 tbsp fresh mint or coriander, chopped

1/2 tsp ginger, grated

juice of half a lemon

Banh Trang sheets - the number depends on the shape and size, but less than a pack

Preheat the oven to 200c if you are going to bake them!

• Fry the onion, adding the garlic, ginger and spices when it has softened.
• Add the chicken and fry until cooked, stirring
• Remove from the heat and stir in the lemon juice and herbs. Let it get to a temperature you can handle it at!
• Set up a dish full of water and a damp towel. Put the first sheet in the water until softened (it is very quick!)
• Carefully lay out the sheet on the damp towel, putting the next sheet into the water.
• Put a spoonful of mixture onto the sheet and fold up into a triangle, sticking edges to gether with a bit of oil.
• Brush with oil (and sprinkle sesame seeds over if you like - here I have used black ones) and bake in the oven until crispy. Alternatively you can deep fry them. The filling is already cooked so they don't take long either way.

Served here with a bit of mango chutney.

Sicilian Stew

I have done this with both chicken and rabbit and they were both yummy! It is a good casserole to do when it is not really autumnal enough for casseroles as there are a lot of summery flavours. I tend to pop it all in my slow cooker and leave it bubbling away, and quite often miss out the frying bit too! Serves 3-4.

1 rabbit or small chicken cut inti joints

1 large baking potato cut into joints

1 garlic clove, peeled and smashed

1 each red, yellow & green peppers cut into chunks

3 celery sticks, sliced

1/2 aubergine, cut into chunks

1 carrot, sliced

tbsp capers

10-12 green olives

1/2 tsp dried chilli flakes

50ml dry white wine

4 ripe tomatoes, chopped

mint and or parsley to serve

crusty bread (sainsburys free from part baked baguette in the pic!)

Two options:

• Fry the chicken/rabbit and then the vegetables, before adding the rest of the ingredients and simmer until all cooked.
• Bung it all in the slow cooker and watch the rugby.
• Sprinkle over the herbs and serve with crusty bread.

 

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Bunny & Beets

A one tray roast which would work just as well with chicken pieces. Serves 4.

500g New Potatoes, cut up if big

250g Beetroot, cut into wedges (this takes the longest time to cook so cut it small!) or use pre cooked ones

250g Chantenay Carrots or Large Carrots cut up

1 onion, rougly sliced

3 cloves of garlic, smashed (you don't need to peel it)

Thyme

Glass of White Wine

Olive Oil

1 Rabbit, sectioned or 4 Chicken Legs

Preheat the oven to 200c

1. In a large roasting tin mix together the vegetables with the olive oil
2. Pour in the wine and season with salt, pepper and the thyme
3. Season the rabbit or chicken and tuck in around the vegetables
4. Cover loosely with foil and bake for 20 minutes
5. Remove the foil and bake for another 20-25 minutes until everything is cooked through

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One Pot Rabbit

I killed Thumper! Well bought him and cooked him anyway! Rabbit is a nice alternative to chicken (you can swap them in recipes, so if you can't get rabbit use chicken - but equally try using rabbit in your favourit chicken recipes) it's nice & lean and nice & cheap - I pay £3 ish for a whole one in the market which does 3-4 portions. An easy recipe which is a good summer sunday alternative to a full on roast - the left overs are good too. Serves 3-4.

1 rabbit (or small-medium free range chicken), jointed

1 aubergine, cut into chunks

1 red pepper, cut into chunks

10 small new potatoes

8 cloves of garlic, unpeeled

1 red onion, cut into wedges

1 large courgette, cut into chunks

Good pinch of thyme

1 lemon, cut into 8

100ml dry white wine

Preheat the oven to 200c

1. 
   
   Put the rabbit & vegetables in a roasting dish in a ingle layer.
2. 
   
   Pour over some olive oil and then mix everything with your hands until everything is shiny.
3. 
   
   Sprinkle over the thyme, some salt and pepper and add the lemon wedges before mixing again.
4. 
   
   Sprinkle over 50ml of the wine and roast for 45 minutes , hecking occasionally and adding more wine if it is drying out.
5. 
   
   Serve with a greem salad and some bread to mop up the juices.

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Chicken with Orange & Mint

A tasty - and easy - way to make chicken breasts more interesting, takes very little time and even less effort! Serves 2. (Served here with rice and courgettes, though I imagine that carrots would be the perfect accompaniment).

2 boneless, skinless Chicken Breasts

100ml freshly squeezed Orange Juice

1-2 tbsp Chopped Mint Leaves

1 tbsp Butter Substitute

Orange Slices to garnish (optional)

1. Season the chicken breasts with s&p and then fry  for 5 minutes in a decent sized pan that has a lid (next stage!), until golden brown all over.
2. Pour in the orange juice and bring to a simmer, put the lid on and cook on low for 10 minutes.
3. Add the chopped mint and butter substitute, bringing it up to a high heat and stirring  for a couple of minutes.
4. Serve immediately, with orange slices as a garnish and extra mint sprinkled over if you like.

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Spanish-ish Chicken

This wasn't even authentic before I messed about with it, but is yummy and has a Spanish flavour! Serves 2.

2 Chicken Breasts, skin on

70g Chorizo

2 tsp Cumin Seeds

1 clove of Garlic, crushed

2 tbsp dry Sherry

450g baby new potatoes, sliced or cut into chunks

2 large Tomatoes, roughly chopped

Coriander Leaves to serve

1. In a large frying pan with a kid fry the chicken breasts skin side down for 4 minutes
2. Add the chorizo, cumin and garlic (just shove the chicken breasts to the side) and fry for a  minute before adding the potatoes and frying for another minute.
3. Splash in the sherry, let it bubble then add the chopped tomatoes and stir.
4. Season with S&P, pop the chicken breasts on top and put the lid on. Simmer for 15-20 minutes.
5. Whenthe chicken and potatoes are cooked through, remove the chicken breasts, stir through the coriander and serve.

Katsu Chicken

I'm getting better at the pictures malarky, though the crispy chicken bits could be browner! A tasty dish which is easier than it looks, though getting prepared before you start (unlike me!) makes it easier. Serves 2.

for the sauce1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp fenugreek seeds
1 cardamon pod
1 onion, sliced
1 garlic clove, sliced
1 red chilli
200g chopped tomatoes
1/2 inch piece root ginger
1/2 tbsp turmeric
125ml chicken stock
1/2 tbsp honey
salt
1 carrot, sliced
1 courgette, sliced
2 spring onions, sliced

for the chicken75g plain flour seasoned with salt, pepper and a pinch of chilli
100g rice crumbs or gluten free breadcrumbs
1 egg
2 chicken breasts

basmati rice to serve

• dry fry the spices for a couple of minutes then grind to a powder
• fry the onions until golden & soft
• add the garlic, chilli, chopped tomatoes, ginger & turmeric and bring to the boil
• add the stock and simmer for 25 minutes
• blend until smooth then add the honey and a good pinch of salt
• boil the rice & steam the veg above
• when the veg is done, add to the sauce
• for the chicken line up a plate of seasoned flour and a dish of the lightly beaten egg
• dip the chicken pieces in the flour, then the egg, and finally the crumbs
• fry the chicken pieces until crunchy & cooked through
• serve the sauce over the rice with the chicken pieces alongside

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Chicken, Peach & & Hazlenut Salad

Bit too hot for cooking here this weekend! A nice way to use up leftover chicken or just grill a couple of chicken breasts. Seems like an odd combination but it works!

2 handfuls of leftover chicken or 2 cooked chicken breasts, sliced.
1 ripe peach, sliced.
2 handfuls of rocket or baby salad leaves.
Small handful of basil leaves.
1 handful of blanched hazlenuts, toasted in a dry pan.
Tsp orange zest.
Lemon Juice.
Olive Oil.
Salt & Pepper.

• Toss everything together and then dress with the lemon juice and oil.

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Chicken, Chorizo & Artichoke Baked Rice

This is a very tasty 1 pot meal (have you noticed I like 1 pot things yet?) which is so much nicer than it's constituent parts or the effort put in!

I had it for dinner last night and have some for lunch at work today in my aladdin thermos style bento box  - you can get them at Firebox or Lakeland (though they only have pink). A real lifesaver when it's difficult to get lunch out or you don't have a microwave/fridge at work - keeps food hot or cold til lunch!

Serves 4
1 x 300g (ish) jar of Artichoke Hearts in Olive Oil

4-6 Chicken Breast Fillets

1 Large Onion, chopped

2 Garlic Cloves, chopped

100g (ish) Chorizo, sliced - watch out when you are shopping, some of these contain gluten &/or dairy)

350g Basmati Rice

Pinch of Thyme

150 ml Dry White Wine

600ml Chicken Stock

Parsley to serve (optional)

Preheat oven to 180c

1. 
   
   Drain the artichoke hearts and reserve the oil - put a couple of tbsp in a flameproof casserole dish or frying pan (and transfer to a casserole dish later).
2. 
   
   Season the chicken breasts - you can keep them whole or cut them into chunks as I have here - and fry them until they are lightly browned. Set aside.
3. 
   
   Add a little more oil to the dish/pan and saute the onion and garlic until softened but not coloured (2-3 mins). Add the chorizo, thyme, and rice and cook, stirring,  for a couple of minutes. Add the wine and stir.
4. 
   
   Transferring to the casserole if you're not already in it, mix in the stock, artichokes and chicken pieces or put the whole breasts on top, pushing them in a bit. Cover and bake for 30-40 mins until the stock is absorbed and the chicken & rice are cooked. Scatter with the parsley (if using) and serve. 

Indian-ish Baked Chicken & Rice

Two recipes today as I have such a backlog! This recipe is a way from being Indian but it does have that vibe and is an easy 1 pot dinner. Serves 4. You can use a casserole which is safe on the hob or use a frying pan and then transfer to a oven proof dish.


8 chicken thighs
1 large onion, chopped
3 garlic cloves (or cheats equivalent) sliced
2 tsp garam masala
1 tsp ground ginger
1 green chilli, finely sliced
300g basmati rice
650ml chicken stock (hot)
200g frozen (I have used fresh as well) green veg (I like broccoli and spinach)
2 tbsp chopped flatleaf parsley or coriander (optional)


Preheat oven to 190c
1. Brown chicken all over in a little oil, and remove.
2. Add the onion to the pan and cook for 6-8 minutes. Add the garlic, garam masala, ginger, chilli and rice and cook for 1 minute.
3. At this point transfer to the casserole dish if you're not already using it. Pop the chicken on top, pour in the stock, cover and bake for 20 minutes.
4. The rice should have absorbed most of the stock by now - add a bit of hot water if it is too dry, add the vegetables, stir through and bake for 10 minutes or until everything is cooked.
5. Scatter with parsley or coriander and serve.


A dollop of mango chutney on the side works well!