Tag Archives: Chicken

Cambozola Grilled Chicken on Peperonata with Parpadelle

Serves 4

I bought one of those big bags of red bell peppers on the market the other day without really having a plan. Ghee….

When I came home I realized that I had tons and tons of tomatoes too so I thought it best to start making a Peperonata, to freeze some, to have some straight away and keep some in the fridge for over sandwiches and pizzas.

Then when dinner time came around, I wanted to use some of the Peperonata so I came up with this recipe.

Grilled Chicken and melted Cambozola complemented the sweetness of the peppers just perfectly.

Cambozola is a cow’s milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. It melts perfectly!

Lets make the Peperonata first.

Ingredients;

5 red peppers , washed. Green stalk removed and cut in strips
4 tomatoes, green tip removed and cut into chunks
4 onions , peeled and sliced
4 tbsp. olive oil
1/2 C. water
A handful chopped parsley
4 cloves of garlic, peeled and sliced
1 tbsp. honey
2 tbsp. Capers
2 tbsp. Black (Greek Thassos)* olives
Salt and pepper

Method:

In a large pan heat the olive oil and add the onions and garlic, glaze for three minutes or so and the add the peppers. Sauté 5 minutes. Add the chopped tomatoes and add the water.

Cook for about 10 minutes, until the peppers are tender. Add the parsley, capers and olives.

Cook for an other 10 minutes. Serve hot or at room temperature.

You can even preserve the Peperonata in sterilized jars!

Ingredients for the dish;

4 small chicken breast, flattened with a mallet
olive oil cooking spray
salt and pepper
12 oz. Parpadelle
1 C. Peperonata
4 thick slices Cambozola

Method;

Bring a large pan of water to the boil. Add a good amount of salt and add the parpadelle.

Cook al dente for about 7 minutes or according to package instructions.

It is best to flatten the chicken breasts between two pieces of cling film or baking parchment.

Heat a griddle pan on high. Meanwhile season the chicken breast and spray on both sides with oil. Cook in the griddle pan for 3 to 4 minutes on each side. After turning the first time put the slices of Cambozola on the chicken and let them melt.

Drain the pasta, toss with a little olive oil.

To serve, place some parpadelle on a plate, cover with peperonata and top with grilled cambozola chicken.

Buon appetito!

Greek Thassos olives are dried salty olives. I love them but feel free to use any black olive you like or have in your pantry.

Pollo al Ajillo, Chicken in Garlic Sauce .

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Pollo al Ajillo is one of my favorite Spanish dishes, besides Fideuá and Paella. This particular dish has tons of Garlic, White wine, Rosemary, Thyme and good Olive oil. You can serve it with potatoes cooked along with the Chicken or leave them out and just serve with some crusty Baguette.

Preheat an oven to 350°F (180°C).

INGREDIENTS:

1 tbsp. unsalted butter
2 tbsp. olive oil
10 bone-in, skin-on chicken thighs, about 2 1⁄2 lb. or 1 whole Chicken cut in to 12 pieces
Salt and freshly ground pepper or use Poultry seasoning if you like
12 garlic cloves separated, unpeeled
2 garlic cloves, peeled and sliced
1 medium onion, peeled and chopped fine
1 tbsp. flour
1 glass dry white wine
3/4 – 1 cup chicken broth
6 medium peeled potatoes, about 3⁄4 lb. (375 g) total, cut in slices or quarters
4 fresh thyme sprigs, 4 fresh sprigs Rosemary
2 bay leafs
1 tbsp. finely chopped Rosemary
Some parsley to scatter over for serving.

INSTRUCTIONS:

In a large, heavy saucepan over medium-high heat, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minutes per side. Transfer each batch, skin side up, to a large baking dish or a round one (like mine). Scatter over the chopped rosemary and put the remaining thyme and rosemary twigs tucked between the chicken pieces. Set aside.

Pre heat the oven to 375° F.

Do not wipe the pan clean and keep it over medium-high heat. Add the remaining olive oil to the pan.

Add the garlic cloves to the saucepan and the chopped onion cook, stirring often, until lightly browned and beginning to soften, add the sliced garlic and 1 tbsp. flour. Cook for 2 to 3 minutes. Add the wine, stock and bay leafs and let bubble for a few minutes.Pour the sauce over the chicken.

Wash the potatoes, leave the skin on and cut them length wise in four. Tuck between the chicken pieces. . They’ll absorb the chicken flavour and will taste amazing.

Bake in the oven uncovered for about 40-50 minutes. The potatoes should be tender and the chicken opaque throughout and the juices should run clear when pierced with a fork. Serve immediately scattered with some freshly chopped parsley.

Enjoy!

Great served with Green Beans with Chorizo & Thyme

Chicken Saté (Saté Ajam)

9 Replies

Saté has to be one of our favourite dinners. Served with either Bami, Nasi or even just crispy baguette and plenty of sate sauce.

You can get ready made Boemboe (spice mix) for the sate but it’s best made at home.

1 lb. chicken breast cut into cubes.

Boemboe Saté:

(boemboe=spice mix)

Makes a small jar.

2 tbsp. Turmeric (Curcuma)
1 tbsp. Cumin, ground (Djinten)
1 tbsp. Onion powder
1 tbsp. Lemon grass powder (Sereh)
2 tsp. Coriander, ground (Ketoembar)
2 tsp. Ginger powder (Djahé)
2 tsp. Garlic powder
1 tsp. ground Pepper
1 tsp. Galangal (Laos)

Saté Marinade:

1 tbsp. dark Soy sauce
1/2 C. Ketjap Manis, sweet Indonesian soy sauce
2 Garlic cloves, peeled and grated or crushed
2 tsp. Boemboe Saté
1 tsp. (or 2) Sambal oelek, Indonesian red chili sauce similar to Sriracha, quite hot
2 tsp. fresh grated Ginger
a good squeeze of fresh lemon juice

Method:

Mix all the ingredients for the marinade in a glass bowl large enough to hold the chicken.

Marinate 1 lb. of chicken (organic), cut into cubes overnight. If you are grilling the chicken over an open fire, I suggest you soak the wooden skewers in water for a couple of hours. Meanwhile make the Saté sauce. Take the chicken out of the fridge about 20 minutes before grilling. Pour or spray a little oil over the skewers before grilling them for about five minutes on each side. Serve with the Saté sauce.

Saté sauce:

1/2 C. Peanut butter
1 c. Coconut milk
1/2 – 1 C. water,
1 tbsp. Soy sauce
2 tbsp. Ketjap manis
1-2 tsp. Sambal oelek
1 tsp. Boemboe saté
a squeeze of lemon juice

Method:

To make the Saté sauce just mix all the ingredients except the water in a pot with a thick bottom, the sauce burns easily so you will have to stir constantly with a wooden spoon. Add the water as soon as the sauce thickens, and add a little at a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.

Chicken Mango Avocado Enchiladas

1 Reply

Although Cinco de Mayo was yesterday, I don’t think we need an excuse to indulge in some good Mexican food.

I love Mexican dishes but often feel very full afterwards. So I have made some adjustment. These have some tropical additions to make it lighter, and more suitable for Summer. I have also used reduced fat cheese, that although it doesn’t melt as much as regular cheese, it still does the job.

Serve with a fresh and crispy Salad. Left-over Tortillas keep very well in the freezer and are great for lunch instead of bread.

You could also substitute the chicken for Shrimp. Add some lime to freshen it up even more.

Ingredients for Tex-Mex Seasoning; (Salt free)

Makes enough for a small jar.

4 tbsp. Smoked Paprika
1 tbsp. chili powder
2 tbsp. coconut sugar
1 tbsp. garlic powder
2 tsp. ground cumin
2 tsp. onion powder
2 tsp. Oregano
1 tsp. Thyme
1/2 – 1 tsp. Cayenne
1 teaspoon pepper

INGREDIENTS:

1 tbsp. Olive oil
2 oz. Chorizo, diced
2 Skinless Chicken breasts, cut into strips
1 medium onion, peeled and diced
1 clove of garlic, peel and grated or crushed
1 Large Tomato, chopped
1/2 Mango, peeled and diced
1 Hass Avocado, peel and diced
1 tbsp. Tex-Mex Seasoning
1 tsp. salt
1 C. Black Beans, cooked and drained
1/2 C. water
1/2 C. loosely packed roughly chopped coriander
1/2 C. grated cheese plus 1/4 C.
8 Tortillas
Sour cream and salsa to serve.

INSTRUCTIONS:

Pre-heat oven to 350° F. Oil a casserole dish.

Season the chicken with half the salt and half the Tex-Mex seasoning and mix in half the olive oil. Put a large frying pan onto medium heat. Pour in the remaining olive oil, when it is hot add the chorizo, after two minutes add the chicken. Then add the onion and garlic. Fry for about five minutes, then add the tomato and the rest of the seasoning. Add the beans and half a cup of water. Cook for about 5 minutes. Add the Mango and Avocado and cook just a few minutes more on low heat. Take of the heat, and add the coriander. Mix in 1/2 cup of grated cheese. Divide over the 8 tortillas and put them in a casserole dish sprayed with cooking oil. Sprinkle over the remaining 1/4 C. of grated cheese. Cover with aluminem foil. Bake covered for 15 minutes. Uncover and bake for another 15 minutes. Serve with sour cream and salsa.

NOTE: I have used 30% fat cheese which is why it hasn’t melted properly. If you want it cheesy and gooey use full fat cheese.

Enjoy!

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