Chicken Recipes For Dinner




Piri Piri chicken with quick Portguese tarts meal
Serves 4 (with 2 tarts left over)
Ingredients:
For the chicken:
4 large chicken thighs, skin on and bone in
1 red pepper
1 yellow pepper
6 sprigs of fresh thyme
For the Piri Piri sauce:
1 a red onion
2 cloves of garlic
1-2 bird's-eye chillies
1 tbsp sweet smoked paprika
1 lemon
2 tbsp white wine vinegar
1 tbsp Worcestershire sauce
a bunch of fresh basil
For the potatoes
1 medium potato
2 sweet potatoes
1 a lemon
1 fresh red chilli
a bunch of fresh coriander
50g feta cheese
For the tarts (makes 6 tarts)
Plain flour, for dusting
1 x 375g pack of pre-rolled puff pastry
Ground cinnamon
125g creme fraiche
1 egg
1 tsp vanilla paste or vanilla extract
5 tbsp golden caster sugar
1 orange
For the seasonings
Olive oilv Extra virgin olive oil
Sea salt and black pepper
For the salad
1 x 100g bag of prewashed wild rocket
1 a lemon
Method: How to make Piri Piri chicken and quick Portuguese tarts meal
To start: Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.
Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with a lemon. Cover with cling film and put into the microwave on full power for 15 minutes.
Chicken: Turn the chicken over.
Tarts: Spoon the creme fraiche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Piri Piri sauce: Peel and roughly chop the red onion half and add to the liquidizer with 2 peeled cloves of garlic. Add the chillies (stalks removed), 1 tablespoon of paprika, the zest of 1 lemon and juice of a lemon. Add 2 tablespoons of white wine vinegar, 1 tablespoon of Worcestershire sauce, a good pinch of salt and pepper, the bunch of basil and a swig of water. Blitz until smooth.
Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the creme fraiche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don't touch or taste.
Potatoes: Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.
Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
Tarts: Pour some caramel over each tart (they’ll still be wobbly, but that's good). Put aside to set
Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt and pepper and the juice of a lemon. Tip into a bowl and take to the table.
Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.



Bake And Baste Chicken (Boston Chicken)

1/4 c Canola oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
4 Chicken breast halves
Washed/patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served.
Serves: 4



Boston Chicken & KFC Rotisserie Style Chicken

Serving Size : 4
1/4 c Oil
1 tb Honey
1 tb Lime juice
1/4 ts Paprika
Season salt
4 Chicken breast halves with skin

Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.



Tequila Lime Chicken
This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.

Marinade
1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon mesquite liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon milk
2 teaspoons minced tomato
1 1/2 teaspoons white vinegar
1 teaspoon minced canned jalapeno slices (nacho slices)
1 teaspoon minced onion
1/4 teaspoon dried parsley
1/4 teaspoon Tabasco pepper sauce
1/8 teaspoon salt
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
dash garlic powder
dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend
2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.
2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.
3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.
4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.
5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa.
Serves 4.
Tidbits
Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.


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