Tag: chicken

Posted on » by Michael » Theme:

Chicken Saagwala

chicken saagawalaBritish Indian Style Chicken Saagwala
Prep time:  10 mins
Cook time:  15 mins
Total time:  25 mins
Serves: 3 – 4
Ingredients
  • 4 chicken breasts – See link to pre-cooked chicken above
    • (I used raw chicken thighs)
  • 750ml (3 cups) Curry sauce – I also attached the recipe I used
  • 2 tablespoons ghee or vegetable oil
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 tablespoon chilli powder
  • 200g (about two large handfuls of fresh spinach)
    • I used almost 250g
  • 2 fresh green chilies (or more to taste)
  • juice of one lemon
  • 3 tablespoons finely chopped coriander leaves
  • salt and pepper to taste
  • 1 tablespoon garam masala
Instructions
  1. Start with the spinach. In a food processor, blend the fresh spinach, green chillies and lemon juice together with just enough water or stock from your pre-cooked chicken so that it blends to a smooth paste. Set aside.
  2. Now heat the ghee or oil in a wok or large frying pan.

I just added the ginger, garlic and spices to the curry with the chicken thighs and let it all cook for probably about 2 hours on low then to step 5

  1. Pour in the ginger and garlic pastes and fry for about 30 seconds.
  2. Add the cumin, coriander powder and chilli powder and stir to combine.
  3. When the spices begin to fill the room with their magnificent aroma, pour in the hot curry sauce and chicken pieces. Always add the curry sauce hot.
  4. Allow this to cook for about three to five minutes until the chicken is warmed through and the curry sauce is bubbling nicely.
  5. Now pour in the spinach mixture and stir it in. The red and bright green colours will look amazing together as the spinach and curry sauce blend.
  6. Cook for about another two minutes.
  7. Season with salt and pepper to taste and then check for seasoning. Sprinkle with the chopped coriander and garam masala and serve with white rice or naans.
Posted on » by Dana & Nancy » Theme:

Spicy Cider Beer Braised Chicken Enchilada Tacos w/ Sweet Chili Apple-Pomegranate Salsa

Recipe from Half Baked Harvest

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced or grated
  • 2 chipotle chilies in adobo, minced
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cayenne, or more or less to taste
  • salt and peper
  • 1 (8 ounce) beer
  • 1/2 cup apple cider, plus more if needed
  • 1/2 -3/4 cup enchilada sauce
  • 8 warmed flour or corn tortillas, for serving
  • sharp cheddar cheese + cotija cheese, for serving

Sweet Chili Apple-Pomegranate Salsa:

  • 2 honeycrisp apples, finely chopped
  • arils from one small pomegranate
  • 1 jalapeño, seeded  and chopped
  • 1/4 cup fresh cilantro, chopped
  • juice from 1 lime
  • 2-4 tablespoons sweet thai chili sauce

 

Instructions

Add all the ingredients for the tacos (minus the cheese + tortillas) to the bowl of your crockpot. Cover and cook on low for 6-8 hours or low 4-6 hours. Shred the chicken and return to the crockpot. If needed cook the chicken oh high for 30 minutes with the lid off to help thin the sauce.

Meanwhile, make the salsa. Add the chopped apple, pomegranate arils, jalapeño, cilantro, lime juice and sweet thai chili sauce to a bowl. Toss well to combine, taste and adjust if needed. Cover and store in the fridge until ready to serve.

Once the chicken is done cooking, remove it from the pot and shred with two forks. Meanwhile reduce the sauce that is left in the pot down to about 3/4 of a cup. Add the shredded chicken back to the sauce in the pot and toss. Now add the enchilada sauce and continue to cook about 2 minutes or until warmed through. If the sauce gets too thick, add a splash of apple cider.

To serve, add the shredded chicken to a warmed taco shell. Top with cheddar, avocado and then the apple salsa. Sprinkle with cotija cheese and chopped cilantro.

Posted on » by Michael » Theme:

Chicken Pot Pie with (Granular) Cornbread Crust

Filling:

◾1 Tbsp. olive oil
◾1 Tbsp. unsalted butter
◾1 medium Onion , chopped
◾1/4 cup flour
◾2 cups chicken stock
◾2 cups chopped Roasted Chicken (I used 3/4 lb boneless skinless chicken breast that I simply sauteed in a pan and then chopped)
◾1/2 cup frozen sweet petite peas (optional corn and celery- about 1/2 cup each) (oops, missed that)
◾1 potato , diced and boiled (I roasted 1/2 of them)
◾1 1/2 cup chopped, cooked carrots (I roasted 1/2 of them)
◾1/2 tsp. salt
◾Cracked pepper
◾Dash of Tabasco® sauce

Crust:
◾3/4 cup white or yellow cornmeal (should be whole grain)
◾3/4 cup flour
◾1 Tbsp. baking powder
◾1 1/2 Tbsp. sugar
◾1/2 tsp. salt
◾3/4 cup milk
◾1 large egg
◾2 Tbsp. canola oil

Directions:

To make filling: Preheat the oven to 400°. Spray a 2-quart casserole with cooking spray. In a large sauce pan, heat olive oil and unsalted butter together. Add onion and sauté until tender, about 4 or 5 minutes. Add in flour until blended. Slowly stir in 2 cups of heated chicken stock, whisking well. Cook mixture over medium heat until thickened and bubbly, about 4 minutes. Stir in chicken, peas, potato, carrots, salt, pepper and Tabasco®. Pour into a 2-quart ovenproof casserole dish coated with cooking spray and spread mixture evenly.

To make crust: In a bowl, stir cornmeal, flour, baking powder, sugar and salt. Stir milk, egg and canola oil until well combined. Stir wet ingredients into dry ingredients. Spoon the batter evenly on the filling. Bake until the top is golden brown, about 22 to 25 minutes.

Enjoy!