CHICKEN RECIPES FOR LARGE GROUP RECIPES

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KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Kung Pao Chicken | Chicken Recipes | Jamie Oliver Recipes image

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Total Time 45 minutes

Yield 2

Number Of Ingredients 18

1 tablespoon Szechuan peppercorns
2½ tablespoons cornflour
4 skinless higher-welfare chicken thighs (350g)
groundnut oil or vegetable oil
4 cloves of garlic
5 cm piece of ginger
2 spring onions
6 dried red chillies
2 tablespoons low-salt soy sauce
½ tablespoon rice wine vinegar
1 heaped tablespoon runny honey
50 g unsalted peanuts
1 punnet of salad cress
½ a cucumber
1 large carrot
½ a bunch of fresh coriander
1 tablespoon low-salt soy sauce
1 tablespoon rice wine vinegar

Steps:

    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre

PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES



Perfect chicken balti | Chicken recipes | Jamie Oliver recipes image

Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 16

2 cloves of garlic
1-2 fresh red chillies
5 cm ginger
2 onions
groundnut oil or vegetable oil
1 cinnamon stick
2 fresh bay leaves
12 green cardamom pods
6 skinless higher-welfare chicken thighs (500g)
1 teaspoon garam masala
1 pinch of ground cloves
1 heaped teaspoon ground cumin
1 heaped teaspoon ground coriander
4 ripe tomatoes
100 g low-fat natural yoghurt plus extra to serve
½ a bunch of fresh coriander

Steps:

    1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
    2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
    3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
    4. Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
    5. Halve and roughly chop the tomatoes, then stir them into the pan.
    6. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
    7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
    8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.

Nutrition Facts : Calories 277 calories, FatContent 13.7 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 28.5 g protein, CarbohydrateContent 12.8 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 0.9 g salt, FiberContent 2.2 g fibre

More about "chicken recipes for large group recipes"

KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 572 calories per serving
    1. Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
    2. Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
    3. Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
    4. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
    5. Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
    6. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
    7. Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
    8. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
    9. Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
    10. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
See details


PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
    1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
    2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
    3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
    4. Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
    5. Halve and roughly chop the tomatoes, then stir them into the pan.
    6. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
    7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
    8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
See details


PERFECT CHICKEN BALTI | CHICKEN RECIPES | JAMIE OLIVER RECIPES
Fragrant and full of flavour, this easy, warming chicken balti is healthy, too.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/GlutenFreeDiet
Calories 277 calories per serving
    1. Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar.
    2. Bash to a rough paste with a good pinch of sea salt and black pepper. Peel, finely chop and add the ginger, then bash to break it down. Peel and finely chop the onions.
    3. Drizzle a lug of oil into a large non-stick pan over a medium heat, add the cinnamon, bay and cardamom, stir for 1 minute, then add the onions. Reduce the heat slightly and fry for 15 minutes, or until softened but not coloured.
    4. Chop the chicken into 2.5cm chunks and add to the pan. Turn the heat up to medium, fry for a few minutes, then stir in the chilli paste. Cook for 2 minutes, add the remaining spices and mix well.
    5. Halve and roughly chop the tomatoes, then stir them into the pan.
    6. Bring to the boil, reduce the heat to medium and simmer for around 15 minutes, or until the tomatoes have softened and broken down.
    7. Add the yoghurt and cook for a further 10 to 15 minutes, or until the chicken is tender and the sauce has thickened and reduced.
    8. Pick, finely chop and stir in most of the coriander leaves, season to taste, then serve with a homemade naan, brown rice, a dollop of yoghurt and the remaining coriander leaves scattered on top.
See details


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