Chicken that is! Are you tired of frying that old yardbird, or just popping it into the oven? Here's a couple of new ideas to freshen up your chicken dinner...
Chicken Pot Pie
This traditional pot pie makes for a delicious family meal using tender chicken thighs, carrots, potato, fresh corn and leeks. You can put just about any vegetable in there!
This recipe uses frozen pie dough for the topping so there's no fuss with having to make your own pastry either.
Ingredients:
* 350 grams of skinless, boneless chicken thighs
* 1 leek, sliced
* 3 cloves of garlic, crushed
* 1 medium carrot, diced
* 1 medium potato, diced
* 1 cup of fresh or frozen corn kernals
* 1/2 cups of milk
* 2 tsp of freshly chopped parsley
* 1 Tbsp of cornstarch dissolved in 1/2 cup of cold water
* 1 tsp of sea salt
* 1-2 sheets of pie pastry, cut into rounds slightly bigger than ramekins/baking dish
* 1 1/2 Tbsp of olive oil
* 4 medium ramekins
Preparation:
1. Cut the chicken into bite-sized pieces. Set aside.
2. Pre-heat the oven to 350F.
3. Heat the oil in a heavy saucepan over a medium heat. Fry the leeks for 1 minute. Add the garlic and fry for 30 seconds.
4. Add the chicken and fry for 2 minutes. Add the carrot, potatoes and corn and stir-fry for about 2 minutes.
5. Add the salt and milk. Stir well. Reduce heat, cover and simmer for 8 minutes.
6. Now add the dissolved cornstarch and stir well. Continue to simmer for another 5 minutes while the liquid thickens. Taste and add more salt if necessary.
7. Spoon the mixture into small ramekins or a baking dish. Let them sit for about 5 minutes to cool slightly.
8. Place the pastry rounds over the ramekins and press the dough down the sides. Brush the tops with a little milk and then place in the oven. Bake for 20 minutes or until tops are golden.
9. Serve with tomato sauce on the side.
Asian Chicken & Asparagus Stir-Fry
This Thai-inspired chicken and asparagus stir-fry is a recipe I often turn to when I'm looking for a quick and healthy meal.
Tender chicken thighs are sauteed with young asparagus stalks and a mixture of soy sauce, Thai fish sauce, bird chilis and freshly chopped garlic.
Served on a bed of steamed rice, the chicken & asparagus stir-fry is a 10-minute meal that never fails to please.
Ingredients:
* 5 boneless, skinless chicken thighs, cut into bite-sized pieces
* 1 bunch of fresh asparagus, cut into 2 inch pieces
* 4 cloves of garlic, finely chopped
* 1 small red bird chili, chopped
* 2 Tbsp of soy sauce
* 1 Tbsp of Thai fish sauce
* 2 Tbsp of water
* Cilantro to garnish
* 1 1/2 cups of Basmati or Jasmine rice
* Scant 3 cups of water
* 2 Tbsp of canola oil
* Special Equipment: A wok
* Serves 4
Preparation:
1. Cook the rice in a rice steamer or cook it on the stove by adding it to a medium pot with scant 3 cups of water. Bring to the boil and then reduce heat to low and cover with a lid. Cook for 10 minutes or until it is done. Set aside.
2. Have the chicken, asparagus, sauces, oil and garlic ready by the wok.
3. Heat the oil in the wok over a medium-high heat. Add the garlic and saute for 20 seconds. Turn the heat down slightly so the garlic doesn't burn.
4. Add the chicken and saute for 2 minutes until partially cooked. Remove chicken from wok with a slotted spoon and place on a plate beside you.
5. Add the asparagus to the wok along with 1 Tbsp of soy sauce and the fish sauce and 1 Tbsp of water. Stir fry for 3 minutes.
6. Next, add the chicken and remaining 1 Tbsp of soy sauce. Stir fry for another 2 minutes and then add the chili (chili is optional).
7. Serve on a bed of rice and garnish with cilantro.
~Peace & Blessings~
Jen
Chicken Pot Pie
This traditional pot pie makes for a delicious family meal using tender chicken thighs, carrots, potato, fresh corn and leeks. You can put just about any vegetable in there!
This recipe uses frozen pie dough for the topping so there's no fuss with having to make your own pastry either.
Ingredients:
* 350 grams of skinless, boneless chicken thighs
* 1 leek, sliced
* 3 cloves of garlic, crushed
* 1 medium carrot, diced
* 1 medium potato, diced
* 1 cup of fresh or frozen corn kernals
* 1/2 cups of milk
* 2 tsp of freshly chopped parsley
* 1 Tbsp of cornstarch dissolved in 1/2 cup of cold water
* 1 tsp of sea salt
* 1-2 sheets of pie pastry, cut into rounds slightly bigger than ramekins/baking dish
* 1 1/2 Tbsp of olive oil
* 4 medium ramekins
Preparation:
1. Cut the chicken into bite-sized pieces. Set aside.
2. Pre-heat the oven to 350F.
3. Heat the oil in a heavy saucepan over a medium heat. Fry the leeks for 1 minute. Add the garlic and fry for 30 seconds.
4. Add the chicken and fry for 2 minutes. Add the carrot, potatoes and corn and stir-fry for about 2 minutes.
5. Add the salt and milk. Stir well. Reduce heat, cover and simmer for 8 minutes.
6. Now add the dissolved cornstarch and stir well. Continue to simmer for another 5 minutes while the liquid thickens. Taste and add more salt if necessary.
7. Spoon the mixture into small ramekins or a baking dish. Let them sit for about 5 minutes to cool slightly.
8. Place the pastry rounds over the ramekins and press the dough down the sides. Brush the tops with a little milk and then place in the oven. Bake for 20 minutes or until tops are golden.
9. Serve with tomato sauce on the side.
Asian Chicken & Asparagus Stir-Fry
This Thai-inspired chicken and asparagus stir-fry is a recipe I often turn to when I'm looking for a quick and healthy meal.
Tender chicken thighs are sauteed with young asparagus stalks and a mixture of soy sauce, Thai fish sauce, bird chilis and freshly chopped garlic.
Served on a bed of steamed rice, the chicken & asparagus stir-fry is a 10-minute meal that never fails to please.
Ingredients:
* 5 boneless, skinless chicken thighs, cut into bite-sized pieces
* 1 bunch of fresh asparagus, cut into 2 inch pieces
* 4 cloves of garlic, finely chopped
* 1 small red bird chili, chopped
* 2 Tbsp of soy sauce
* 1 Tbsp of Thai fish sauce
* 2 Tbsp of water
* Cilantro to garnish
* 1 1/2 cups of Basmati or Jasmine rice
* Scant 3 cups of water
* 2 Tbsp of canola oil
* Special Equipment: A wok
* Serves 4
Preparation:
1. Cook the rice in a rice steamer or cook it on the stove by adding it to a medium pot with scant 3 cups of water. Bring to the boil and then reduce heat to low and cover with a lid. Cook for 10 minutes or until it is done. Set aside.
2. Have the chicken, asparagus, sauces, oil and garlic ready by the wok.
3. Heat the oil in the wok over a medium-high heat. Add the garlic and saute for 20 seconds. Turn the heat down slightly so the garlic doesn't burn.
4. Add the chicken and saute for 2 minutes until partially cooked. Remove chicken from wok with a slotted spoon and place on a plate beside you.
5. Add the asparagus to the wok along with 1 Tbsp of soy sauce and the fish sauce and 1 Tbsp of water. Stir fry for 3 minutes.
6. Next, add the chicken and remaining 1 Tbsp of soy sauce. Stir fry for another 2 minutes and then add the chili (chili is optional).
7. Serve on a bed of rice and garnish with cilantro.
~Peace & Blessings~
Jen
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