Moroccan Chicken Tagine

Moroccan Chicken Tagine

Ingredients:

1 kilo chicken breast, diced
2 brown onions 
4 gloves of garlic, crushed
5 tspn cumin 
4 tspn ground ginger 
2 tspn oregano 
2 tspn sweet paprika
2 tspn turmeric 
500ml chicken stock 
Rice or couscous 
2 cans chickpeas, drained
2 cans of whole peeled tomatoes

Create: 

1 Start with Frypan on Medium heat add olive oil,garlic and onion. Stir until combined. 
2 Add all spices until fragrant, than gently squeeze the whole peeled tomatoes over mixture. 
3 Add chicken breast to pan and give a good stir until all chicken is brown.
4 Slowly add chicken stock until well covered. Last pour in Chickpeas. 
5 Turn heat to high, bring to the boil. Than turn to low and simmer for 30mins. Occasionally stir. Cover with Lid.
6 Serve with jasmin rice or couscous.

Serves 6 to 8 

Chicken Fajitas

Chicken Fajitas

Ingredients:

10 chicken tenderloins
8 soft wraps or flour tortillas
1 avocado
1/2 green capsicum
1/2 red capsicum
1/2 brown onion
Mild Mexican Salsa sauce
Fajita Spice Mix
Fresh lemon

              ......READY IN 30 MINUTES......

Create:

1 Toss chicken pieces into a plastic zip lock bag, add Fajita mix than seal and shake until well covered. Add to fry pan on medium heat with some olive oil.
2 Cut the capsicums and onion julienne style. After Chicken is cooked, set aside in one bowl. Cover with foil to keep warm. Add capsicum mixture to same fry pan and fry off.
3 Warm wraps in microwave around 1 minute on 1000watt microwave. (Times will vary on different microwaves)
4 Either make Guacamole with the avocado or have it plain.
5 Start with wrap, add Avocado, one piece chicken, capsicum mixture, dash of Mild Mexican salsa and finally squeeze fresh lemon.

Serves 4

Chicken Chilli Pesto

Chicken Chilli Pesto

Garnish with fresh mint and squeeze fresh lemon

Ingredients:

Chicken breast 500gm, diced 
A punnet of cherry tomatoes, cut in halves
Fresh mint
Fresh lemons
Shaved parmesan cheese
Penne pasta 
Sacla Chilli pesto pasta sauce, 1 and half jars (made in Italy)

Create:

1 On medium heat, throw in chicken and panfry until brown. Add cherry tomatoes than turn down to low. Simmer for 10mins.
2 Cook penne pasta around 13mins. 
3 Once pasta is ready, drain and pour pasta into a large bowl. Throw in chicken mixture, add parmesan cheese, 1 and half jars of chicken chilli pesto, 1 whole lemon squeezed freshly over the top and finally good bunch of fresh mint. Give a good stir. Enjoy.

Nice to do..

Serve with warm crusty bread. 
Add lemon and fresh mint on side as an extra garnish.

Chicken Schnitzel Parmigiana

Chicken Schnitzel Parmigiana

Ingredients:

Chicken breast 500gm, sliced lengthways thinly. 

Breadcrumbs

2-3 gloves garlic

1/2 tsp sweet paprika

Basil leaves fresh chopped roughly

Thyme fresh roughly

2 eggs 

Plain flour 

Shaved leg ham

Grated tasty cheese 

1 can whole peeled tomatoes

Dolmio Parmigiana Sauce

Butter 

Olive oil 

Create:

1 Add chicken into a bag full of plain flour, make sure its sealed and shake until well covered.

2 Add eggs and a dash of water to a small bowl, stir with a fork. Than add the floured chicken pieces to egg mixture one by one. 

3 In a separate bowl add breadcrumbs, dash of salt and pepper, sweet paprika, roughly chopped basil and thyme and mix.  

4 Coat the chicken pieces in the breadcrumb mixture. 

5 Pan fry Butter, olive oil and some garlic. 

6 Medium heat add chicken until golden brown on each side (approx 2-3mins per side)

7 Pre heat oven to 180degrees...  Mix Chopped tomatoes and Parmigiana Sauce in a small bowl.  

8 Lay chicken pieces in one single layer, Add one piece of ham on each piece, add tomato mixture over each piece than finally grated cheese. 

9 Enjoy. Serve with salad. 

Serves 4 

Nice to do...

Squeeze fresh lemon... 

Tandoori Chicken Wraps

Tandoori Chicken Wraps 

Ingredients:

400g Chicken breast

1 x Cucumber, sliced finely

Fresh mint 

Small piece ginger, grated

Bunch of shallots, chopped coarsely

1 x lime 

Flat bread or soft wraps

Tandoori paste 

Natural Greek low fat yoghurt

60ml of rice bran oil 

Create:

1 Chop the chicken breast evenly into small pieces, Marinate (using 2-3 tbsp of Tandoori paste) the Chicken breast for at least 30mins or overnight for the flavors to set in.

2 Add some Rice bran Oil to pan on medium, cook each side for around 2-3mins depending on how thick the chicken breast is.

3 Meanwhile, prepare your wrap. Warm your wrap lightly in a fry pan with some spray oil until its slightly brown on each side or (easy option) microwave for 10-15seconds. Place together your ingredients, firstly fresh mint, yoghurt (1 tbsp) , cucumber, ginger, shallots, fresh squeeze of lime, and finally some pieces of chicken.

4 Fold together starting at the bottom, Enjoy.

Serves approx 6 wraps.

 

Hot Tip....

Try not to overload the wrap, otherwise you won't be able to fold it.