On the Menu
All Chicken!
Chicken has been cheap over the last couple of months, with prices as low as $1.49 per kilo for chicken wings, $3.99 a kilo for whole chickens and $4.99 per kilo for breast fillets. With my top price for meat being $8 a kilo I've been taking advantage of these low prices and filling the freezer using the meat budget and some slush fund money.
And that means we've been eating a lot of chicken! It's easy to become bored with meals, especially when the main ingredient is the same day after day, so I've hunted out some new recipes. These are the ones that have had the Armstrong family seal of approval and made it into my recipe file.
And that means we've been eating a lot of chicken! It's easy to become bored with meals, especially when the main ingredient is the same day after day, so I've hunted out some new recipes. These are the ones that have had the Armstrong family seal of approval and made it into my recipe file.
Thai Chicken Tortillas
Ingredients:
2 large chicken fillets
3 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp lime juice
Salt and pepper
8 flour tortillas
2 cups grated cabbage
1/2 cup satay sauce
Finely shredded cabbage
Method:
Cut the chicken into bite sized pieces. In a large, non-metal mixing bowl, combine the rice wine vinegar, soy sauce and lime juice with a pinch of salt and pepper. Add the chicken pieces and toss them. Cover with clingwrap and marinate in the fridge for at least 30 minutes. In a large frying pan sauté the chicken until it is cooked through. Assemble the tortillas with the chicken, top with shredded cabbage and drizzles of the satay sauce.
Ingredients:
2 large chicken fillets
3 tbsp rice vinegar
3 tbsp soy sauce
2 tbsp lime juice
Salt and pepper
8 flour tortillas
2 cups grated cabbage
1/2 cup satay sauce
Finely shredded cabbage
Method:
Cut the chicken into bite sized pieces. In a large, non-metal mixing bowl, combine the rice wine vinegar, soy sauce and lime juice with a pinch of salt and pepper. Add the chicken pieces and toss them. Cover with clingwrap and marinate in the fridge for at least 30 minutes. In a large frying pan sauté the chicken until it is cooked through. Assemble the tortillas with the chicken, top with shredded cabbage and drizzles of the satay sauce.
Slow Cooker Chicken Tikka Masala
Ingredients:
8 chicken thigh fillets
1 small white onion
1 small fresh ginger
800g can diced tomatoes
1 cup plain yogurt
3 tsp crushed garlic
2 tsp garam masala
Salt and pepper
Method:
Dice the onion. Peel and slice the ginger. Cut the chicken into 1-inch pieces and place in the base of the slow cooker. Add the onion and ginger around the chicken. In a large mixing bowl, whisk together the crushed tomatoes, yogurt, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the slow cooker. Set on low and cook for 6 hours. Serve Slow Cooker Chicken Tikka Masala with a coriander garnish over steamed rice.
Ingredients:
8 chicken thigh fillets
1 small white onion
1 small fresh ginger
800g can diced tomatoes
1 cup plain yogurt
3 tsp crushed garlic
2 tsp garam masala
Salt and pepper
Method:
Dice the onion. Peel and slice the ginger. Cut the chicken into 1-inch pieces and place in the base of the slow cooker. Add the onion and ginger around the chicken. In a large mixing bowl, whisk together the crushed tomatoes, yogurt, minced garlic, garam masala and a few pinches of salt and pepper. Pour over the chicken in the slow cooker. Set on low and cook for 6 hours. Serve Slow Cooker Chicken Tikka Masala with a coriander garnish over steamed rice.
reek Chicken Bake
Ingredients:
4 small boneless chicken breasts
Salt and pepper
1 punnet cherry tomatoes
1 cup artichoke hearts
1 cup green olives
2 tbsp olive oil
2 tbsp lemon juice
2 tsp crushed garlic
2 tsp dried oregano
Garnish: feta cheese crumbles
Method:
Preheat the oven to 200 degrees Celsius. Drain the artichoke hearts, pat dry, and then quarter them. In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic and oregano. Place the chicken breasts into a 9x13-inch baking dish and sprinkle with a little salt and pepper. Add the cherry tomatoes, quartered artichoke hearts and olives around the chicken pieces. Pour the lemon juice marinade over the top. Bake in the preheated oven for 45 minutes, or until chicken is cooked through. Sprinkle Feta cheese crumbles onto warm chicken bake, so they soften up. Serve Greek Chicken Bake with salad.
Ingredients:
4 small boneless chicken breasts
Salt and pepper
1 punnet cherry tomatoes
1 cup artichoke hearts
1 cup green olives
2 tbsp olive oil
2 tbsp lemon juice
2 tsp crushed garlic
2 tsp dried oregano
Garnish: feta cheese crumbles
Method:
Preheat the oven to 200 degrees Celsius. Drain the artichoke hearts, pat dry, and then quarter them. In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic and oregano. Place the chicken breasts into a 9x13-inch baking dish and sprinkle with a little salt and pepper. Add the cherry tomatoes, quartered artichoke hearts and olives around the chicken pieces. Pour the lemon juice marinade over the top. Bake in the preheated oven for 45 minutes, or until chicken is cooked through. Sprinkle Feta cheese crumbles onto warm chicken bake, so they soften up. Serve Greek Chicken Bake with salad.