Tag: Chicken

Categories
MAIN COURSE

Spicy skewered chicken with pineapple, pepper and onions


Served with the spicy sauce, Basmati rice and a sweet and sour Asian salad

Serves 4

SPICY CHICKEN SKEWERS WITH ASIAN SALAD

The marinade:
¼ cup brown sugar
½ cup rice vinegar
½ cup sambal oelek, store bought or make your own
¼ cup fish sauce, available at Asian supermarkets
2 teaspoons fresh ginger, minced

A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation.


The kebabs:
680 g/1½ lbs chicken thighs, deboned and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
8 wooden skewers, soaked in water for more than 1 hour
½ large ripe pineapple, peeled and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red sweet pepper, cored and cut into roughly 25 mm x 25 mm/1 inch x 1 inch pieces
½ large red onion, quartered and each quarter halved, breaking up the layers

The salad:
1 cup cucumber, seeded and diced
1 cup bean sprouts
¾ cup frozen corn kernels, defrosted
1 cup half-ripe mango, cut into thin strips

If mangos are not in season, use papaya, pineapple, sweet melon, etc.


½ cup spring onions, diced
1 cup fresh coriander leaves
½ cup peanuts, roughly chopped
Asian sweet and sour sauce to drizzle (see recipe below)

The rice:
2 cups/500 ml Basmati rice
salt
1 tablespoon/15 ml butter (optional)

For the marinade, whisk the brown sugar, vinegar, sambal oelek, fish sauce and ginger in a large bowl until the sugar has dissolved. Add the chicken and mix thoroughly making sure that every piece is coated. Refrigerate until ready to cook.

For the chicken skewers. alternate chicken, pineapple, chicken,  pepper, chicken and a segment of onion, and repeat until the skewer is full. Pour the balance of the marinade into a saucepan together with ½ cup/125 ml water and bring to the boil. Reduce until thickened slightly and pour out a third for basting. Put the rest aside for dipping later.

Preheat the oven to 80ºC/176°F and place a heatproof plate, big enough to hold all the skewers, to warm up.

When the barbeque reaches (150ºC/302°F ), salt the kebabs and place them on the rack. Cook for about 15 minutes, turning and basting at regular intervals. When cooked, transfer to the warmed plate and leave to rest for about 10 minutes in the heated oven. Discard the rest of the sauce that was used for basting (it could be contaminated with raw chicken) and reheat the rest of the reserved sauce.

Just before cooking, prepare the salad by mixing all the ingredients except the sweet and sour sauce. Cover and refrigerate until ready to use.

To serve
Serve the skewers on a bed of rice with the sauce in a separate container. Lightly toss the sweet and sour sauce through the salad and serve with the kebabs.

A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile with the other seasoning at the beginning.

Asian sweet and sour sauce:
¼ cup sugar or lightly packed light brown sugar
¼ teaspoon salt
1 tablespoon ketchup
1 tablespoon light soy sauce
3 tablespoons rice vinegar
½ cup water
2 teaspoons cornstarch dissolved in 2 tablespoons water

  • Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan.
  • Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar.
  • Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
  • Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor.
  • Taste and add extra salt, if needed. Serve warm or at room temperature.
  • This sauce can be prepared a day in advance.
Categories
SOUPS/SAUCES/CONDIMENTS

Ravioli filled with creamy chicken mousse


Serve with a drizzle of roast almond dressing and micro herbs scattered over the top

This is a very romantic dish, fit for part of dinner to impress a seriously love one.

 

RAVIOLO WITH CHICKEN MOUSE AND YOLK

For the filling:
100 g/3.5 oz chicken mousse (recipe follows)
1 clove garlic, minced
50 g/1.7 oz ricotta (make your own)
125 ml/½ cup soft goats cheese
¼ cup/60 ml Parmesan cheese, finely grated
1 tablespoon/15 ml pine nuts, toasted and roughly chopped
4 fresh quail egg yolks extra Parmesan cheese for serving
4 leaves basil micro herbs

The ravioli:
See recipe for fresh pasta
1 egg plus
1 tablespoon/15 ml of water to prepare the egg wash

The dressing:
25 g/1 oz toasted almonds, ground
¼ cup/60 ml olive oil
1 tablespoon/15 ml lemon juice
2 teaspoons/10 ml grainy mustard pinch of sugar

The filling:
 Prepare the chicken mousse (recipe follows) and keep refrigerated until ready to use. Mix the garlic, ricotta, goats cheese and Parmesan cheese and add to the chicken mousse. Stir through the pine nuts and put the whole mixture in a piping bag. Keep refrigerated until ready to use.

The almond dressing:
Mix all the ingredients together and season with salt and freshly ground black pepper to taste.

The ravioli:

  • Roll out the pasta dough to the thinnest setting of your pasta machine. Cut 8 circles of 150 ml/6 in diameter, cover 4 of the circles with plastic wrap and set aside.
  • For the other four circles, pipe on each one the chicken mousse mixture about 12 ml/½ in from the edge creating a hollow centre.
  • Slip an egg yolk into each center, then brush the rim with the egg wash. Place a second disc from the ones kept aside, over the filling and carefully press the edges together, working all round making sure to exclude any air before the final seal. (You might have to stretch the dough ever so slightly).
Make sure that you handle each ravioli with the greatest care to preserve your delicate egg yolk.
  • Bring a large pot of salted water to a boil over high heat and add 2 tablespoons/30 ml salt.
  • Lower the heat to a simmer and then, using a wide flat spatula, lower each raviolo into the water — depending on the size of your saucepan, cook all four at the same time.
  • Cook them for about 2 minutes then gently remove from the water, let them drain properly and place on a lightly oiled surface.

To serve: Place a raviolo in the center of each plate, drizzle the almond dressing over and scatter some micro herbs over and serve immediately.

The chicken mousse:
225 g/8 oz chicken breast, cut into small pieces
1 teaspoon/5 ml salt
1 egg white
¾ cup/200 ml thickened cream

  • Start the chicken mousse, making sure that all the ingredients using are very cold.
  • Pulse the chicken and salt in a food processor until finely chopped.
  • Add the egg white and process more until well combined.
  • Keep the motor running and slowly pour in cream and process until smooth.
  • Transfer the mixture to a bowl and refrigerate until ready to use.
Categories
STARTERS/SIDES

Chicken liver parfait


Serve with figs, grapes and herb salad and whole-wheat bread

Make this silky and rich parfait at least a day in advance if possible so the flavors can fully develop and mature.  Go to the extra trouble with the sieving by pushing the mixture through twice.  This will guarantee the parfait’s smooth and delicate texture.

Chicken liver pave

For the parfait:
1¾ cup milk
400 g/14 oz chicken livers, trimmed
2 tablespoons olive oil
1 medium shallot, finely chopped
1 garlic clove, finely chopped
1 sprig of thyme
3 tablespoons brandy
3 tablespoons port
3 tablespoons of Madeira
50 g/1.8 oz clarified butter*, melted
3 eggs
1 egg yolk
salt and freshly ground black pepper
300 g/10.5 oz butter, melted (to seal the parfait)
balsamic glaze for drizzling

Clarified butter
This is butter that has had the whey and the milk solids removed which allows the butter to be heated to a higher temperature without burning.
To make clarified butter:
Heat the butter in a saucepan over medium heat.  As it melts, the butter will start sizzling as the water evaporates and the butter breaks up in three layers.  A sediment will form in the base of the pan, a froth will form on top and the clear butter in the middle. The sediment on the bottom should not go brown in the process and the froth on top has to be skimmed. Pour the butter through a sieve lined with cheesecloth to trap the milk solids. Store the clarified butter covered in the refrigerator for up to 3 weeks or freeze it for 3 months.
When the recipe calls for foaming butter, do not use clarified butter because the impurities that you remove when clarifying, is in fact, what encourages the foaming.

For the garnish:
4 ripe figs
a few pitted grapes
micro herbs

whole wheat bread, thinly sliced

To make the parfait:

  • Soak the livers in the milk for at least four hours, then drain, rinse and pat dry. Discard the milk.
  • Heat the oven to 120°C/248°F. Grease a terrine mold and line with plastic film.
  • Heat the oil in a frying pan and add the shallot and garlic. Fry until translucent, then add the thyme.
  • Add the brandy and flambé, and when the flames have died down, add the port, Madeira and reduce by two-thirds.
  • Leave to cool slightly, then add the butter, eggs and the cleaned livers and season with salt and pepper.
  • Do not bring to a boil again, this is just to get all the ingredients up to the same temperature.
  • Discard the thyme.
  • Transfer the liver mixture to a food processor and blend until smooth.
  • Pour the blended mixture through a fine sieve, rubbing the mixture with the back of a ladle into a bowl.
  • Discard any solids left behind.
  • Pour the liver mixture into the mold, put a piece of tin foil over the top of the dish (it must not touch the liver mixture) and place the lid on top.
  • Put the dish into a roasting tin, fill it halfway with hot water, place on the middle shelf of the oven and bake for 45 minutes.
  • Test the internal temperature and if it has not reached 65°C/149°F, place it back into the oven for another 10 minutes and check it again.
  • When the parfait is cooked, remove it from the oven and leave to cool in the dish until it has reached room temperature.
  • Spoon the clarified butter over the parfait and decorate with herbs to your liking, pressing them lightly into the butter to adhere.
  • Place the mold in the fridge to set overnight.
  • The next day, place a large enough plate over the parfait and tip the board and plate over to leave the parfait on the plate with the decorated surface facing up.
  • Peel off the plastic film and discard.
  • Return the terrine to the fridge until ready to serve. This will keep for up to 3 days.
The flavors improve tremendously if you leave the parfait to rest for at least 24 hours.

For the garnish:

  • Heat the grill to medium hot.
  • Cut the figs in half and drizzle a few drops of olive oil over the cut side of the fig halves and briefly put under the grill (cut side up). Remove and let cool.
  • Gently toss the micro herbs and grapes with olive oil, a pinch of salt, and a few grinds of pepper.
  • Divide into four servings.

To serve:
Dip a large sharp knife into hot water and carefully slice the parfait to the thickness desired. Plate each slice on suitable serving plates with the fig and grapes and the whole-wheat bread on the side. Drizzle with the balsamic glaze all round.

Categories
STARTERS/SIDES

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE


Trim the wings by cutting off the tips and drummette and use just the center part for the purpose of the confit. Use the tips for making stock and for the drummettes see Chicken and rosewater biryani.

VOL-AU-VENT WITH CONFIT CHICKEN WINGS AND CREAMY MUSHROOM SAUCE

The marinade:
2 teaspoons five spice powder
1 garlic clove, crushed
1 teaspoon coarse salt
1 teaspoon Sechuan pepper
1 tablespoon Shaoxing wine

Sichuan peppercorns are not strictly speaking pepper but berries of a shrub called prickly ash. Sichuan pepper, unlike ordinary pepper, has a pungent flavor and the aftertaste, rather than being hot as is in the case of pepper, is numbing. The “peppercorns” should be crushed and dry-roasted to bring out their full flavor.
Shaoxing wine is made from rice, millet, yeast and water, aged for at least 3 years, then bottled. As a drink, rice wine is served warm in small cups. Dry sherry is the best substitute.

12 chicken wings
4 cups duck fat, melted

The mushrooms:
1 tablespoon olive oil
1 tablespoon butter
1 onion, peeled and finely chopped
1 clove garlic, minced
2 cups mixed wild mushrooms, wiped and sliced
⅔ cup chicken stock
½ cup crème fraîche
1 tablespoon parsley, freshly chopped
salt and freshly ground black pepper

The Vol-au-vent:
300 g/10.6 oz puff pastry
2 eggs

The garnish:
1 cup of shimej mushrooms
pea tendrils or any other fine herbs

The dressing: 
2 tablespoons balsamic vinegar
½  teaspoon honey (or to taste)
2 tablespoons extra virgin olive oil
a dash of soy sauce
½ teaspoons ginger, finely grated
½ teaspoons garlic powder
toasted sesame seeds to sprinkle

The mushrooms:

  • In a pan, heat the olive oil and butter, add the onion and clove and sauté lightly.
  • Add the mushrooms and sauté until the mushrooms have released or their liquid.
  • Add the chicken stock and bring to the boil.  Reduce until about 1 tablespoon of liquid is left in the pan.
  • Stir in the crème fraîche and leat heat through.
  • Remove from the heat and stir in the parsley, salt and pepper.  Keep warm until ready to use.

The wings:

  • Grind all the spices and salt together and rub into the wings. Cover and leave in the refrigerator for at least 4 hours or overnight.
  • When ready to cook the wings, preheat the oven to 100°C/212°F.
  • Wipe as much of the marinade off the wings as possible, then place in an oven proof dish (with a lid) big enough to take all the wings in a single layer.
  • Pour over the duck fat and place a circle of parchment paper on top of the fat to make sure the wings stay submerged in the fat.
Store the paper your butter comes wrapped in the freezer and use for this purpose if you don’t have parchment paper.
  • Cover the dish and bake in the oven for 2-3 hours. When the wings are cooked, let cool slightly then lift the wings from the fat.
  • To remove the bones, lay the wing on a chopping board and cut off the tips of the bone where the knobble of cartilage is.
It will make the task of pulling out the bones much easier, and at the same time neaten the shape of the wing.
  • Very carefully pull out the bones one by one whilst with the other hand keeps the wing intact.
  • When all is done, pack them tightly together in a greaseproof lined tray with another piece of greaseproof paper on top.
  • Place a second tray on top with some weights to compress the wings.
  • Set aside in a warm place until ready to use.

The Vol-au-vent:

  • Roll out the puff pastry to a thickness of 5 mm/¼ in.
  • With a round pastry cutter, cut out the vol-au-vents to the size you want.
  • With a slightly smaller pastry cutter, press halfway down into the pastry circle, taking care not to cut through the bottom.
  • Brush a little beaten egg mixed with a pinch of salt and 1 teaspoon water over the top of the cases, making sure the egg wash doesn’t run down the sides.
This can cause the layers to stick together at the edges and prevent the pastry from rising up evenly.
  • Bake in the oven at 200°C/400°F for 10-12 minutes, or until risen and golden-brown.
  • When ready, remove the cases from the oven and allow them to cool.
  • Using a knife, dig out any raw pastry from the center of the case and discard. Return the cases to the oven for a further 4-5 minutes to dry slightly.
Fold unused pieces of puff pastry and roll it out again. Do not crunch into a ball, as it will disturb the layers and will not puff up again when baked. Remove the excess pastry. This can be rerolled to make more Vol-au-vents if you wish.

To make the dressing:
Whisk all the ingredients except the sesame seeds together and set aside until ready to serve.

To finish the Vaul-au-vent:

  • Serve two or three for each guest on a long plate.
  • Spoon the mushrooms into the hollow part of the vaul-au-vent and top each with one wing, mushrooms and pea tendrils or any other fine herbs.
  • Serve with the vinaigrette drizzled around and a sprinkle of sesame seed over the vinaigrette.

 

 

Categories
SOUPS/SAUCES/CONDIMENTS

STARTERS/LIGHT LUNCHES


PASTA SPIRAL

 

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette

 

DEEPFRIED BRIEDeep-fried brie on toast with figs, crispy glass noodles and a port vinaigrette

 

PORK SPRING ROLLSPork spring rolls with Oriental dipping sauce

 

MUSHROOM SOUP

Mixed  mushroom soup with cream, chives and truffle oil vinaigrette

 

 

 

THAI SPICED CHICKEN SOUP

Thai spiced chicken and coconut soup

 

 

 

CHICKEN PATEChicken pate in pastry with tomato salad and a creamy salad dressing

 

 

TERRINE OF FISH AND CUCUMBER

Terrine of fish and cucumber with watercress mayonnaise

 

 

SEAFOOD CAKES

Seafood cakes with a caper sauce and mixed herbs

 

 

 

STUFFED SQUID

Prawn and mushroom stuffed squid with squid ink pasta and a spicy tomato sauce

 

PRAWN AND VEGETABLE COCKTAIL

Prawn and vegetable cocktail with a creamy saffron and dill dressing

 

 

CHICKEN LIVER PAFEChicken liver parfait with figs, grapes and herb salad and whole-wheat bread

 

 

Spicy salmon mousse in filo pastry cups

Spicy salmon mousse in filo pastry cups served with balsamic vinegar dressing

 

 

SMOKED TROUT MOUSSE Smoked trout mousse with micro salad leaves and tomato and tarragon

 

 

SEAFOOD TEMPURA

Fish and prawn tempura with an Oriental dipping sauce

 

 

 

Categories
MAIN COURSE

MASSAMAN CURRY CHICKEN WITH BUTTERNUT, RED PEPPER AND PAK CHOI


Served with Basmati rice and fresh corianderLINE

This is a hearty meal but with an exotic flavor. The vegetables give it substance but also add a unique flavor and interesting textures. It can be varied by using green beans, carrots, or even broccoli.

Massaman chicken curry

2 tablespoons oil
10 chicken drumsticks, boned
4 cloves garlic
1 medium onion, thinly sliced
1-2 red chilies, stem and seeds removed, finely chopped
2 tablespoons/30 ml Massaman curry paste (make your own)
1-2 cups/250-500 ml chicken stock (if necessary)
1½ cups/375 ml coconut milk
½ cup/125 ml coconut cream (optional)
4 kaffir lime leaves, dried if fresh is not available
1 tablespoon/15 ml fish sauce
1 tablespoon/15 ml lime juice
2 teaspoons/10 ml palm sugar
fresh coriander leaves

1 butternut, cut into bite size blocks
1-2 red peppers, seeds and ribs removed and cut into bite size squares
6 pak choi, quartered lengthways

In a deep heavy saucepan, heat the oil and over high heat fry the chicken until it starts to caramelize. Remove from the pan and set aside. In the same pan, add the garlic, chilies and onion and fry lightly whilst stirring then add the curry paste. Keep stirring until the paste becomes fragrant, then add the chicken and stir around until or the chicken is covered with the paste. Add the coconut milk and coconut cream (if using) and bring to the boil then add the lime leaves, fish sauce, lime juice and palm sugar. Turn the heat down slightly and let it simmer for about 20 minutes.

If you feel you would like it saucier, then add the chicken stock (preheated).

Meanwhile, cook the butternut until just tender, drain and set aside.

After the curry had been cooking for 20 minutes, add the cooked butternut, red pepper and pak choi and check that they are all covered by the sauce. Check the seasoning and if needed add more fish sauce or salt, if preferred.

Serve this curry over Basmati rice, topped with a generous helping of fresh coriander leaves.

Categories
SOUPS/SAUCES/CONDIMENTS

Chicken pate in pastry with tomato salad and a creamy salad dressing


Serve with tomato salad and a creamy salad dressing.

BLOCK HORIZONTAL LINE

This pate tastes better when it has cooled down. Leave it uncovered for the pastry to stay crisp, until it gets to room temperature.

CHICKEN PATE

The filling:
1.5 kg/3.3 lbs free-range chicken
1 teaspoon/5 ml salt
a pinch each of ground black pepper, ground cloves, ground ginger, ground nutmeg
4 tablespoons/60 ml parsley, finely chopped
6 cloves of garlic, finely chopped
2 free-range eggs, lightly beaten
2 cups/500 ml white wine

The pastry:
500 g/17.6 oz short crust pastry
150 g/5.2 oz puff pastry
1 free-range egg yolk

The jelly:
20 g/0.7 oz powdered gelatin
1¼ cup/310 ml chicken stock
1 tablespoon/30 l Madeira
season to taste

The salad:
2 cherry tomatoes, peeled, cut in half
1 spring onion, shredded
a mixture of herb leaves

The dressing:
4 tablespoons/60 ml Japanese mayonnaise
2 teaspoons/10 ml rice wine vinegar
2 teaspoons/10 ml caster sugar
5 tablespoons/75 ml chive oil
balsamic vinegar glaze (optional)

Debone chicken and cut into thin strips then mix with the rest of the ingredients. Place in the refrigerator overnight to marinate.

Preheat the oven to 190°C/374°F.
Roll out the short crust pastry to a thickness of just over 3 mm/0.1 in and line a greased terrine dish. Spoon in the meat filling to the top of the dish and coat the pastry around the top edges with the egg yolk.

Cover the filling with the puff pastry, rolled out to 4 mm/0.2 in thickness, and press the edges firmly on to the edges of the short crust pastry.  Coat the puff pastry with the egg yolk and cut two holes in the center of the pastry (to allow the steam to escape). Insert two pastry funnels or two pieces of foil rolled-up. Bake in the preheated oven for 50 minutes.

Meanwhile, heat a little of the chicken stock and add the gelatin powder, stirring until dissolved. Add the rest of the chicken stock and the Madeira and heat through. Season to taste and strain the liquid. When the pate is cooked, remove from the oven then evenly pour the liquid through both the openings into the pate.

For the salad, mix together all the ingredients and season well.
For the dressing, combine all the ingredients. It should be like stiff cream. If not, add more mayonnaise.

To serve:
Allow the pate to cool to room temperature and remove from the terrine mold. Slice into 4 cm/1.5 in slices and place in the center of four serving plates. Spoon the salad on the side with the mayonnaise.

Categories
SOUPS/SAUCES/CONDIMENTS

Thai spiced chicken and coconut soup


This is a spicy and creamy soup and it is essential to poach the raw chicken in the broth for more flavor.

THAI SPICED CHICKEN SOUP

The soup:
2 tablespoons/30 ml vegetable oil
2 skinless free-range chicken breast fillets, cut into narrow strips
5 cm/2 in fresh ginger, peeled and finely chopped
1 stalk lemon grass, hard outer skin removed and chopped finely
1-2 teaspoons/5-10 ml mild red chilies, finely chopped
2 cups/500 ml coconut cream
1 cup chicken stock
2 tablespoons/30 ml Asian fish sauce (also known as Nam Pla, available in well-stocked supermarkets)
lime or lemon juice to taste

The garnish:
coconut shavings
½ cup/125 ml fresh coriander leaves
sliced red chilies (optional)

In a medium sized saucepan, heat the oil and lightly fry the ginger, lemon grass and chilies, then add the coconut cream and chicken stock and bring to the boil.  Add the strips of chicken, fish sauce and lemon juice and cook for another 5 minutes. Check the seasoning.

To serve:
Pour the soup into warm soup bowls and garnish with coconut shavings, fresh coriander and extra chilies (optional).

Categories
MAIN COURSE

An Indian chicken dish delicately flavored with a selection of spices


Serve with Basmati rice, Poppadoms and a variety of sambals

BLOCK HORIZONTAL LINE

Serves 4

This is a wonderful dish to make a day ahead as the flavor becomes more intense overnight, therefore making it ideal for entertaining. 

INDIAN CHICKEN DISH

The chicken:
6 free-range chicken thighs
6 free-range drumsticks
3 tablespoons/45 ml oil
1 â„“/4 cups chicken stock
4 tablespoons/60 ml plain yogurt
¼ cup/60 ml lemon juice
4 fresh green chilies, ribs and seeds removed, finely sliced
1 tablespoon/15 ml garam masala

 The spicy onion and tomato and mixture:
2.5 cm/1 in cinnamon stick
seeds of 2 large cardamom pods
8 black peppercorns
1 teaspoon/5 ml black cumin seeds, ground
1 teaspoon/5 ml chili powder
2 tablespoons/30 ml oil
3 medium onions, finely chopped
1 tablespoon/15 ml fresh ginger, finely chopped
3 garlic cloves, finely chopped
6 medium tomatoes, peeled, seeded and chopped
salt to taste
250 ml/1 cup chicken stock

The rice:
(Adding the spices are optional.  Use plain Basmati rice if you wish otherwise make the Fruit, spice and nut rice)
450 g/16 oz Basmati rice
75 g/2.6 oz unsalted butter
1 tablespoon/15 ml corn oil
1 bay leaf
3 black peppercorns, crushed
4 green cardamom pods, crushed and husks removed
1 teaspoon/5 ml salt
75 g/2.6 oz sultanas
50 g almonds, flaked (slivered)
4 cups/1 liter water

The garnish:
2 tablespoons/30 ml fresh coriander, chopped
2 fresh green chilies, chopped (optional)

In a heavy-based saucepan, heat the oil and fry the chicken pieces until golden brown. Add the chicken stock and salt to taste, bring to the boil then  turn the heat down, cover and let it simmer gently for 30 minutes.

Meanwhile prepare the onion and tomato mixture.
In a coffee grinder or pestle and mortar, grind the cinnamon, cardamom seeds, peppercorns, cumin seeds and chili powder.
In a saucepan heat the oil and over low heat fry the onions, ginger and garlic gently until golden brown.  Add the ground spices and fry a little longer,  then add the tomatoes and cook slowly until the tomatoes break up and a thick sauce is formed.  Keep on cooking whilst stirring regularly. When all is thoroughly coated (take care that it does not stick to the bottom of the pan), season to taste.  If it becomes too thick before the tomatoes are cooked, add the chicken stock.  

Add the cooked onion and tomato spice mixture (recipe above) to the chicken, mix through and let it simmer, covered, over low heat for another 15 minutes.  Check constantly that it does not cook dry.  Add a little boiling hot water if necessary.   When cooked,  check the seasoning and remove the pan from the heat.  Add the yogurt, lemon, fresh chilies and garam masala to the chicken and gently mix to heat through.  Do not cook again.

Meanwhile, wash the rice twice, drain in a colander and set aside.  If making the spicy rice, heat the butter and oil in a medium saucepan, over low heat, and add the bay leaf, peppercorns and cardamoms, and fry for about 30 seconds. Add the rice, salt, sultanas and flaked almonds, and stir-fry for about 1 minute, then pour in the water. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, for about 5 minutes before serving.  When ready to serve, remove the bay leaf and fluff up the rice with a fork.

To serve:
Place a 10 cm (2 in) diameter pastry ring on the plate and fill it with the Fruit, spice and nut rice.  Arrange the chicken pieces around it with a generous helping of the sauce.  Lift the pastry rings off the rice and place some coriander and whole chili on top of the rice.  Serve the Sambals in small individual bowls for each guest and Naan bread and /or Poppadoms (available at upmarket super markets) on the side.

Categories
METHODS

Chicken cut into pieces the Chinese way


Cutting the chicken this way, makes it much easier to serve when entertaining a large group of people.

  • Use a cleaver or a large sharp knife and with the chicken breast facing upwards, cut right through the chicken against the side of the backbone into two halves.
  • Cut each chicken half diagonally across to give you two pieces each of a breast and a wing, and two pieces of a leg and a thigh.
  • Find the joint between each breast and wing and cut right through to separate the breast from the wing. Do the same with the leg and thigh.  You will now have eight pieces.
  • Cut each wing into two pieces on the joint, and chop each leg into three pieces.  (If you wish, you can then put the tips of the wing and the leg aside to make stock later on.)
  • Cut each breast into three pieces diagonally, and do the same with the thighs.
    You should now have 20 pieces if you do not discard the tips of the wings and legs.