Pesto Chicken Salad Recipe

Ingredients:

450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground black pepper

Preparation:

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a little of the cooking
water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt
and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring
constantly, for about 10 minutes.When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.

Chicken Noodle Soup Recipe

Ingredients:

900ml/11⁄2pt chicken stock
1 bay leaf
4 spring onions, sliced
225g/8oz button mushrooms,sliced
100g/4oz cooked skinless chicken breast, thinly sliced
50g/2oz soup pasta such as orzo or ditalini
150ml/5fl oz dry white wine
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper

Preparation:

• Put the stock and bay leaf into a heavy pan, and bring to the boil.Add the spring onions and mushrooms to the simmering stock.
• Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
• Add the pasta, cover and simmer for 7–8 minutes.
• Just before serving, add the wine and parsley, heat the soup through
for 2–3 minutes, then check the seasoning and adjust if necessary.
Serve hot.

Chicken Soup Recipe

Ingredients:

1 roast chicken carcass with meat left on
225g/8oz chicken wings
1 onion, diced
1 leek, diced
1 parsnip, diced
6 whole black peppercorns

Preparation:

• Preheat the oven to 150°C/300°F/ Gas mark 2. Put in a large heavy saucepan with the chicken wings.
• Add the onion, leek and parsnip,and bring to the boil. While the water is heating, add the whole peppercorns.
• Once the stock has boiled, transfer to an ovenproof dish and cook in the oven for 2 hours. Skim off any scum from the surface using a slotted spoon, and strain the stock you have created. Discard everything except for the chicken.
• When cool enough to handle, take out the carcass and shred the chicken before returning it to the stock. Serve hot.

Medium Balti Chicken Recipe

Ingredients:

2 tablespoons vegetable oil
900g/2lb skinless chicken breast
fillets, cubed
1 onion, sliced
225g/8oz green beans, cut into
5cm/2in lengths
350g/12oz tomatoes, chopped
15g/1⁄2oz fresh basil, roughly torn
salt and freshly ground
black pepper
For the sauce
4 tablespoons vegetable oil
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons finely chopped fresh
root ginger
4 fresh green chillies, chopped
15 cloves
seeds from 10 green
cardamom pods
1 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground fenugreek
1 teaspoon mustard powder
400g/14oz tinned chopped
plum tomatoes
600ml/1pt vegetable stock
2 tablespoons freshly squeezed
lemon juice
pared zest of 1 lemon

Preparation:

• To make the sauce, heat the oil in a heavy pan, and fry the onions,
garlic and ginger for 2 minutes. Add the chillies and cook for a further
2 minutes. Add the spices and stir-fry for 30 seconds until aromatic. Add
the tomatoes, stock, lemon juice and lemon zest. Bring to the boil and
simmer, uncovered, for 30 minutes. Discard the lemon zest.
• Heat the oil in a large balti pan or wok, and stir-fry the chicken for
5 minutes until golden. Add the onion and green beans, and continue to
stir-fry for 1 minute.
• Pour in the sauce and simmer gently for 8 minutes, stirring occasionally.
Stir in the tomatoes and basil, and cook for a further 2 minutes or until
the chicken is tender. Season with salt and pepper. Serve hot.

Chicken with Ciabatta & Parma Ham Recipe

Ingredients:

2 tablespoons olive oil
800g/1lb 12oz leeks, trimmed and
cut into 1cm/1⁄2in slices
150ml/5fl oz dry sherry
200ml/7fl oz chicken stock
400ml/14fl oz cr?me fra?che
2 tablespoons wholegrain mustard
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh
flat-leaf parsley
700g/11⁄2lb skinless chicken breast
fillets, cut into 1cm/1⁄2in strips
100g/4oz Gruy?re cheese, finely
grated
salt and freshly ground
black pepper
For the topping
200g/7oz ciabatta breadcrumbs
3 tablespoons olive oil
75g/3oz Parma ham, roughly torn
2 tablespoons chopped fresh
flat-leaf parsley

Preparation:

• Heat the oil in a large non-stick frying pan, add the leeks and cook over
a gentle heat for 15–20 minutes until softened. Remove with a slotted
spoon and put to one side. Add the sherry and stock, bring to the boil
and bubble until reduced by about a quarter. Allow to cool.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• In a bowl, mix the crème fraîche, flour, mustard, sage and parsley
together with some salt and pepper,. Mix in the reduced stock and leeks.
• Put the chicken into a 2.3 litre/4pt ovenproof dish, and pour the sauce
mixture over. Sprinkle the cheese on top.
• To make the topping, put the breadcrumbs in a bowl with the oil, ham
and parsley. Toss together and sprinkle over the chicken.
• Cook the chicken in the oven for 50–60 minutes or until bubbling at the
sides. Serve hot.

Khara Masala Balti Chicken Recipe

Ingredients:

3 curry leaves
1⁄4 teaspoon mustard seeds
1⁄4 teaspoon fennel seeds
1⁄4 teaspoon onion seeds
1⁄2 teaspoon crushed dried red
chillies
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon fenugreek seeds
1⁄2 teaspoon crushed pomegranate
seeds
1 teaspoon salt
1 teaspoon shredded fresh
root ginger
3 garlic cloves, sliced
50ml/2fl oz corn oil
4 fresh green chillies, slit
lengthways
1 large onion, sliced
1 tomato, sliced
700g/11⁄2lb skinless chicken breast
fillets, cubed

Preparation:

• In a large bowl, mix together the curry leaves, mustard seeds, fennel
seeds, onion seeds, crushed red chillies, cumin seeds, fenugreek seeds
and crushed pomegranate seeds. Add the salt, ginger and garlic.
• Heat a wok until very hot. Add the oil and, when the oil is hot, add the
spice mixture, then the green chillies. Stir-fry for a minute or so. Add the
onion to the wok and stir-fry over a medium heat for 5–7 minutes.
• Add the tomato and chicken pieces to the wok and cook over a medium
heat for 7 minutes or until the chicken is cooked through and the sauce
has reduced slightly.
• Stir the mixture over the heat for a further 3–5 minutes, then serve hot.

Garlic and Nut Butter Chicken Recipe

Ingredients:

225g/8oz roasted salted mixed nuts,
roughly chopped
5 garlic cloves, roughly chopped
450g/1lb butter, softened
4 tablespoons chopped fresh
flat-leaf parsley
2 lemons
225g/8oz puff pastry
1 large egg, beaten
1 tablespoon poppy seeds
1 tablespoon caraway seeds
12 small skinless chicken breast fillets
900ml/11⁄2pt hot chicken stock
freshly ground black pepper

Preparation:

• Combine the nuts and garlic with the butter, parsley and 2 tablespoons
of lemon juice, and season well with pepper. Cover and chill.
• Roll out the puff pastry thinly. Prick well and leave to rest for 30 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6. Brush the pastry with
beaten egg and, using a small cutter, stamp out shapes. Sprinkle with
the poppy and caraway seeds, and bake in the oven for 10 minutes.
• Arrange the chicken breasts in a roasting tin, and half-cover with the hot
stock. Cover with foil and cook for 30 minutes or until cooked through.
• To serve, melt the nut butter mixture. Drain the cooked chicken breasts
from the stock, and put on a heated serving dish. Spoon the melted
butter over, and garnish with the pastry shapes.

Vietnamese Chicken and Sweet Potato Curry Recipe

Ingredients:

450g/1lb sweet potato, peeled and
cut into 2.5cm/1in chunks
4 tablespoons groundnut oil
1 tablespoon hot curry powder
1 teaspoon ground turmeric
1 teaspoon dried red chilli flakes
450g/1lb skinless chicken breast
fillets, cut into bite-size pieces
300ml/10fl oz chicken stock
150ml/5fl oz coconut milk
salt and freshly ground black pepper
For the paste
1 large onion, roughly chopped
3 garlic cloves, chopped
1 lemon grass stalk, tough outer
layer removed, finely chopped

Preparation:

• Put all the ingredients for the paste in a blender or food processor, and
purée to produce a thick paste. Set aside.
• Cook the potato in a pan of boiling salted water for 8–10 minutes until
tender. Drain and set aside.
• Heat the oil in a wok. Add the paste and fry over a gentle heat, stirring,
for about 5 minutes until softened but not coloured. Stir in the curry
powder, turmeric and chilli flakes, and fry for 30 seconds until aromatic.
• Add the chicken to the wok, stir to coat it evenly in the spice mixture and
fry, stirring, for 2 minutes. Add the stock, bring to the boil, then reduce
the heat and simmer gently for 10 minutes or until most of the stock has
evaporated. Stir in the coconut milk, then season with salt and pepper.
Cook the curry gently, stirring occasionally, for a further 10 minutes.
• Stir in the cooked sweet potato, and heat through for 3–4 minutes. Taste
and adjust the seasoning if necessary. Serve hot with rice.

Cranberry Chicken Recipe

This cranberry chicken recipe is one of an easy recipe to prepare at home. It has some sweet and sour flavor hence become more delicious. It is usually served with boiled rice.

Ingredients:

1/3 cup all-purpose flour
Salt to taste
1 tsp chicken powder
1/2 tsp black pepper
4 chicken breast halves (boneless)
2 2/3 tbsp butter
2/3 cup fresh cranberries
2/3 cup water
1 tsp crushed red pepper
1/3 cup brown sugar
1/4 tsp ground nutmeg
2 tsp white vinegar

Preparation:

1. Sift together flour, salt, chicken powder and pepper.
2. Dust each chicken piece with the dry mixture.
3. Heat butter in skillet and cook chicken pieces for at least 5 min at medium heat until become crispy brown from both sides.
4. After that prepare sauce for the chicken, for that use the same skillet and cook together cranberries, water, brown sugar, red pepper, nutmeg and vinegar at low heat until cranberries become tender, it would take 4-5 min.
5. Now add chicken pieces to the sauce and simmer for 15-20 min until every chicken piece would become tender and cook from inside.

Pepper Chicken with Ginger & Garlic Recipe

Ingredients:

3 garlic cloves, roughly chopped
2.5cm/1in piece of fresh root
ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 fresh green chilli, slit lengthways
1 teaspoon ground coriander
1⁄2 teaspoon ground turmeric
pinch of salt
500g/1lb 2oz skinless chicken
breast fillets, cubed
1 teaspoon garam masala
1⁄2 teaspoon ground black pepper

Preparation:

• Using a mortar and pestle, pound the garlic and ginger to a fine paste.
Set aside.
• Heat the oil in a large frying pan. Add the onions, curry leaves and
green chilli and cook over a medium heat until the onions are brown.
• Add the garlic-ginger paste and cook for 5 minutes, stirring occasionally.
Add the coriander, turmeric and salt. Mix well and cook for a further
5 minutes.
• Add the chicken to the frying pan, stir through, then add 225ml/8fl oz
water and the garam masala. Mix well, cover and cook over a low heat
for 5 minutes or until the chicken is cooked through.
• Stir the ground pepper into the mixture, then remove the pan from the
heat and serve.

Parsley, Walnut & Orange Chicken Recipe

Ingredients:

125ml/4fl oz extra virgin olive oil
100g/4oz onion, finely chopped
75g/3oz walnuts, finely chopped
grated zest and juice of 1 large
orange
6 tablespoons chopped fresh
flat-leaf parsley
1 tablespoon cranberry sauce
1 large egg, beaten
6 chicken breasts
1 tablespoon Dijon mustard
salt and freshly ground black pepper

Preparation:

Heat 3 tablespoons of the oil in a small heavy pan and add the onion.
Cover and sweat for 10 minutes or until soft and starting to caramelize,
then cool. In a bowl, combine the walnuts, orange zest, parsley,
cranberry sauce and egg, and season well with salt and pepper. Stir in
the cooled onion mixture, and put to one side.
• Preheat the oven to 200°C/400°F/Gas mark 6. Gently ease up the
chicken skin and push in the stuffing. Reshape the chicken and put in a
large roasting tin.
• Spread with the mustard and season with salt and pepper. Drizzle over
2 tablespoons of the oil and roast for 25–30 minutes, basting
occasionally. Leave to cool, reserving the roasting juices.
• When the chicken is cold, slice thickly and arrange in a serving dish.
Whisk together 2 tablespoons orange juice with the remaining oil and
some salt and pepper. Add the strained chicken juices (skim off any fat
from the surface first), pour the sauce over the chicken and serve.

Fantastic Roasted Chicken Recipe

Ingredients:

900g/2lb chicken, preferably organic
1 large lemon
8 slices prosciutto or Parma ham, thinly sliced
1-2 cloves garlic, peeled and finely chopped
2 good handfuls of fresh thyme, leaves picked and
finely chopped
salt and freshly ground black pepper
115g/4oz or ½ pack softened butter
1kg/2lb 3oz potatoes, peeled and cut into chunks
1 large celeriac, peeled

Preparation

Preheat oven and an appropriately sized roasting
tray to 220c/425f/Gas 7
1 Wash your chicken inside and out, and pay dry
with kitchen paper. Using your fingers, part the
breast skin from the breast meat.
2 It's important to try to push your hand gently
down the breast, being careful not to rip the skin.
3 With a peeler, remove and chop the fragrant
yellow skin of the lemon, keeping the peeled lemon
to one side.
4 Tear up your prosciutto and add to a bowl with
the lemon skin, garlic and thyme.
5 Season and scrunch it all into the butter. Push
this into the space you have made between the
meat and skin - rub and massage any that's leftover
in and around the bird.
6 Slash the thigh meat to allow the heat to
penetrate a little more, which makes it taste better.
Halve the peeled lemon and push it into the cavity.
Put your chicken in the hot tray and roast in the
preheated oven for 20 minutes.
7 While the chicken is cooking, parboil the potatoes
in salted water for 10 minutes and drain. Cut the
celeriac into irregular chunks around the same size
as the potatoes.

Sunday Chicken Recipe

This Sunday chicken recipe is one of a quick fast food meal, it is not necessary to use only chicken leg pieces you can also make it with wings or breast pieces. It is served with tempting Cole Slaw and ketchup.

Ingredients:

16 leg pieces of chicken
2 cup all-purpose flour
1 ½ tsp salt
2 tsp dried whole thyme
2 tsp paprika
2 eggs (beaten)
2/3 cup milk
¼ cup lemon juice
Oil for deep frying

Preparation:

1. Combine dry ingredients together including flour, salt, thyme and paprika and keep it in air tight box.
2. Whisk eggs, milk, and lemon juice and set aside.
3. Put chicken legs in the dry mixture box and shake well so that coating is done on every side properly.
4. Now dip coated chicken legs in egg mixture.
5. Heat oil in a wok for deep frying and fry chicken pieces in batches for 5-10 min or more until become tender from inside and golden crispy brown from top.
6. Serve hot Sunday chicken with your favorite Cole Slaw.

Chicken Tetrazzini Recipe

This chicken tetrazzini recipe is one of a famous casserole from American cuisine. It can be prepared in reduced time if cooked chicken is used in the same recipe. This casserole can be served as main dish on special occasions.

Ingredients:

1 ½ cup spaghetti (cooked)
¼ cup bread crumbs
3 ½ cup mushrooms (sliced)
5 chicken breast (cut into strips)
6 tbsp butter
1 ½ tbsp lemon juice
6 tbsp all purpose flour
1tsp paprika
Pinch of ground nutmeg
¾ tsp salt
½ tsp ground black pepper
1 ¾ cup chicken broth
1 cup evaporated milk
¾ cup parmesan cheese

Preparation:

1. Combine bread crumbs with 1 tbsp of butter and set aside.
Heat 1 tbsp of butter in a frying pan and stir fry mushrooms and chicken with lemon juice for 15 min until chicken have been cooked.
2. Add spaghetti and mix well. Transfer it into the suitable casserole dish.
3. Heat remaining butter in another sauce pan and roast flour for just 2-3 min until pleasant roasting smell starts to come but flour should not turn into brown in color.
4. After that add all the spices including paprika, nutmeg, salt, black pepper and broth and stir well so that lumps would not form. Simmer the sauce for 5-10 min until it gets thick and starts bubbling.
5. Now add milk and mix it well in the sauce, pour this sauce over the chicken spaghetti mixture.
6. Sprinkle prepared bread crumbs and Parmesan cheese on top and bake for 25 min until become brown from top.

Chicken Corn Soup Recipe

Soups are healthy and nutritious . Cooking soups is very easy and even simple when making chicken corn soup. You can see the picture of soup above . By adding chicken to this recipe , it becomes more tasty and everyone will enjoy it .

Ingredients:
4 cup chicken stock
2 cup corns with stock
Black pepper to taste
Salt to taste
Chinese salt to taste
1 tbspn soya sauce
1 tbspn chili sauce

Preparation:

1. Boil corns with 4 cups water. Make sure corns completely cook (it will take more time approx: 45-60 minutes depending upon the corn).
2. In a deep pan add chicken stock, corn with stock, salt pepper, soya sauce and chili sauce and cook for 5-10 minutes.
3. In a bowl dissolve 3-4 tbspn corn flour in ½ cup water.
4. Slowly add corn flour paste in the stock mixture (add corn flour according to your need how much you want thick soup)
5. Beat one egg and pour very carefully in the soup so that very thin layers (strips) of egg form.

KFC Chicken Recipe

Fried chicken is a popular item specially at fast food restaurants and when we talk about KFC food , the first thing that comes in mind is their yummy chicken . All age people like this crispy fried chicken. It is very easy to cook at home because it requires very little spices. To make this exactly like KFC’s chicken , we can coat the chicken pieces in flour and then fry the chicken . Detailed instructions and list of ingredients are below

Ingredients:
1 Chicken breast (make 4 thin slices of it)
1 cup rice flour
1 cup corn flour
½ cup plane flour
1 tspn mustard powder
1 tspn black pepper
1 tspn salt
½ tspn Chinese salt
1 tspn chicken powder
1 tspn baking powder
2 eggs
Oil for deep frying

Preparation:

1. In a bowl mix well rice flour, plane flour, corn flour, mustard powder, salt, pepper, Chinese salt, baking powder and chicken powder ( best way is to cover the bowl and shake it well).
2. Marinate the chicken slices in vinegar pepper and salt and leave for 10 minutes.
3. In a separate bowl beat eggs, now fold the chicken slice in flour mixture, then in egg and again in flour mixture and leave for 2 minutes so that all the flour dust settle on the chicken slice.
4. Heat the oil gently in deep frying pan and fry the chicken slices till it become golden brown and crust forms on it.

Serving:
Present it with tomato ketchup and chili garlic sauce and fries. You can also try my KFC cole slaw recipe and it tastes really nice with this recipe .

Tip: Double coating with flour is necessary to make crust on the chicken.