Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.

Lemon, chicken and parmesan rissoles

Ingredients:

• 500g chicken mince
• 1 egg, lightly beaten
• 2 garlic cloves, crushed
• 1/2 cup fresh breadcrumbs
• 1 tablespoon basil leaves, finely chopped
• 1 teaspoon finely grated lemon rind
• 1/4 cup pitted kalamata olives, chopped
• 1/3 cup parmesan, finely grated
• 1/4 cup plain flour
• 1 tablespoon olive oil

Method:

1. Preheat oven to 180°C/160°C fan-forced.

2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.

3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.

4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Easy lime and chili buttered chicken

An Original Recipe by Lorraine Elliott/Not Quite Nigella

Preparation time: 5 minutes

Cooking time: 40 minutes

• 1 size 16 or 18 chicken (1.6-1.8kg or 3.5-4lb), cut into pieces
• 50g/1.7ozs. softened butter
• Finely grated zest of 1 lime
• Juice of 1/2 lime
• 1 long red chilli, chopped
• 2-3 cloves garlic, chopped
• 2 tablespoons sweet chilli sauce
• 1 tablespoon soy sauce
• 1/2 tablespoon finely grated ginger
• Fresh coriander to serve

Method

Preheat oven to 220C/440F and place the chicken pieces in a baking tray skin side up. Blend the butter, lime zest, lime juice, chilli, garlic, sweet chilli sauce, soy sauce and ginger in a small food processor (or just chop and mix by hand). With hands (latex gloved if you're sensitive to chilli), spread the flavoured butter over the chicken, coating it well. You can do this the night before if you want and just cover the chicken and place it in the fridge. Roast the chicken for 40 minutes, basting halfway through with the juices (take the breast pieces out as soon as they are cooked after around 30 minutes as I find that they dry out otherwise).

Almond Chicken Curry

Ingredients

• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Step 2
   Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Step 3
   Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.

Low Calorie Butter Chicken

• 1 tablespoon oil
• 2 golden shallots or 1 onion, diced
• 1 garlic clove, diced
• 1 inch piece of ginger, peeled and julienned
• 500g/1 pound chicken thighs, chopped into bite sized pieces
• 3 coriander roots rinsed well and chopped
• 2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1.5 cups tomato puree
• 1.5 cups chicken stock
• 1/2 cup low fat natural yogurt
• 1/4 cup light cream
• Small handful of coriander leaves to garnish
• Steamed basmati rice to serve
  
  
  Step 1 - Heat a frypan on medium heat. Add a teaspoon of the oil in a saucepan and saute the onion, garlic, ginger and coriander roots until onion is soft and the mixture is fragrant.
  
  
  Step 2 - Turn the heat up to medium high and add the rest of the oil and add the chicken pieces, cumin, coriander and garam masala mixing so that the chicken is coated with the spices. Add the tomato puree and chicken stock. Simmer with the lid off for 15 minutes and then season with salt and then remove from the heat. Allow to cool for five to ten minutes and then stir through the yogurt, cream and top with coriander leaves. Serve with steamed basmati rice.

Avocado Chicken Encvhiladas

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream

Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Crockpot Cashew Chicken

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews ( I love cashews so I would add more )
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you like the sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients... . 

Paprika and Maple chicken

What I'm cooking tomorrow night for Ruth R. Will serve it with a salad and then biscuits, cheese and fruit. May substitute smoked paprika for regular

PAPRIKA AND MAPLE CHICKEN

Ingredients (serves 4)
60ml (1/4 cup) maple syrup (see note)
1 tbs chopped fresh rosemary
1 garlic clove, crushed
2 tsp ground paprika
2 (about 500g) single chicken breast fillets, halved horizontally
1 tbs olive oil
1 large Packham pear, cut into
1cm-thick slices horizontally
1 tbs white balsamic vinegar
1 tbs wholegrain mustard
100g baby spinach leaves

Method
Combine the maple syrup, rosemary, garlic and paprika in a bowl. Add the chicken and turn to coat. Cover and set aside for 5 minutes to marinate. Drain the chicken, reserving the marinade.

Heat the oil in a large non-stick frying pan over medium-high heat. Add half the chicken. Cook for 2 minutes each side or until golden and cooked through. Transfer to a plate and cover with foil. Repeat with remaining chicken. Add the pear to the pan. Cook, turning occasionally, for 3-4 minutes or until golden and tender. Transfer to a plate.

Add the vinegar, mustard and reserved marinade to the pan. Bring to the boil over medium heat. Cook for 1 minute or until the sauce thickens slightly. Divide the spinach, pear and chicken among serving plates. Drizzle over the sauce to serve.

taken from www.taste.com.au