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Cover: Charlie's Chicken

Recipes with balsamic vinegar

05Oct 12

Cinnamon Chicken over Couscous

Cinnamon Chicken over Couscous

The flavours you get from cinnamon mixed with oranges and sultanas gives this chicken dish a fresh and mildly Moroccan twist. Cinnamon chicken over couscous is healthy and light, and you won’t need to add any butter or oil to the pan.

It’s a great meal for summer and autumn evenings. Enjoy it with a glass of southern Spanish white.  If you like cooking with couscous, take a peek at this lamb with couscous and apricot salad recipe.

Cinnamon Chicken over Couscous
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Cinnamon mixed with oranges and sultanas gives this chicken dish a fresh and mildly Moroccan twist.
Ingredients
  • 4 skinless chicken breasts
  • 45g sultanas
  • 260g couscous
  • 1 tbsp plain flour
  • ½ tsp ground cinnamon
  • 2 medium oranges. All of the juice and 2tbsp orange zest
  • 2 tbsp balsamic vinegar
  • 125g green onion, cleaned and chopped
  • A large handful of fresh flat-leaf parsley, roughly chopped
  • Salt and fresh ground black pepper to season
  • 600ml hot vegetable stock
Instructions
  1. Put the dried couscous in a large pan and pour 400ml of boiling vegetable stock over it. Season with salt and pepper, mix in the sultanas, then cover the pan and leave to absorb the stock for around 10 minutes.
  2. Meanwhile, mix the cinnamon powder with the flour in a shallow bowl; dust it over the chicken breasts and season. Place a large non-stick frying pan over the heat and dry fry the breasts on both sides until cooked throughout; around 5-10 minutes on each side depending on size. Check that the chicken is thoroughly cooked before removing to a plate and covering with foil.
  3. With the frying pan back on the heat, pour in the remaining stock. Squeeze in the juice of an orange (discarding the pips) and sprinkle in the orange zest. Bring the zesty stock up to the boil and turn down to a gentle simmer for 5-10 minutes, reducing it by half, and intensifying the flavours.
  4. Peel and segment the other orange.
  5. Return the resting chicken to the stock. Add the orange pieces.
  6. Sprinkle the parsley into the couscous, stirring it in with a fork. Spoon the chicken in its sauce with the fruit over a nest of couscous.
  7. Sprinkle over with the green onions and serve.

 

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03May 12

Warm Chicken Salad with Garlic and Tomato Bread

Warm Chicken Salad with Garlic & Tomato BreadThis recipe assumes that you have already roasted your chicken (try this spiced roast chicken recipe) and are ready to make up the salad, and the garlic & tomato bread. Sometimes, if I’m pushed for time, I cook the tomato and garlic mixture in the microwave for a few minutes – this is one of the very few times you’ll ever hear a microwave go ping in my house, in fact!

We eat warm chicken salad with garlic & tomato bread at home straight after roasting the chicken: removing the breasts and the wings to use, then storing the legs in the fridge to eat the next day, and the carcass to make a stock.

Ingredients:

  • 2 chicken breasts, roasted, skin removed and sliced into thick diagonal strips
  • 2 chicken wings, roasted with skin left on
  • ½ an iceberg lettuce, washed and cut into large or fine shreds
  • 1 avocado pear
  • 1 wild cucumber or ½ standard cucumber, peeled and sliced
  • Olive oil and a good balsamic vinegar to dress
  • 1 tbsp green pesto
  • 2-3 tbsp mayonnaise
  • 1 wholemeal baguette
  • 3 large ripe tomatoes
  • 3 garlic cloves, peeled and finely sliced
  • 1 tsp cumin seeds
  • Pinch of cumin powder
  • A very generous slug of extra virgin olive oil
  • Salt and pepper to season

Steps:

  1. Towards the end of your chicken roasting and resting time, make the garlic and tomato bread.  Cut the tomatoes into small cubes and soften them on a medium heat in a saucepan, along with a little oil, the garlic, the fresh and ground cumin and some salt and pepper to season.  (If I do this stage in the microwave, I don’t add any of the olive oil until the very end when the mixture is soft and cooked.  The benefits of adding the oil at the end are significant; you don’t degrade the oil so it remains vibrantly full of nutrients.)  Softening the tomatoes on the hob will take between 5-10 minutes.  Once soft, mash them with a fork, slug and stir in a good amount of olive oil and leave in the pan to rest.
  2. Cut the baguette in half lengthwise and grill it or pop it in the toaster until crisp.
  3. Stir the pesto and mayonnaise together in a bowl.
  4. When ready to serve, arrange the chicken, the lettuce and cucumber on plates.  Add the dry, toasted baguette to the plate and spoon over with the tomato and oil mixture, being very generous with how much you add.  Add a dollop of your pesto mayonnaise to the side of the plate, and drizzle the entire dish with a dressing of olive oil and balsamic vinegar.

Duration: 20 minutes to prepare (with ready-cooked chicken)

Recipe for: 2 people

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04Apr 12

Chicken Salad with Roast Tomatoes, Almonds and Balsamic Dressing

 

Chicken Salad

This is a really tasty and healthy way to use up chicken leg meat the day after you’ve eaten a spiced roast chicken.  Chicken and avocado are always a good combination, and the softness and subtlety of the lamb’s lettuce contrasts beautifully with the peppery bite of the rocket.  Add the sweetness and spice of my roasted cherry tomatoes, along with good balsamic vinegar and a good extra virgin olive oil, and you’ll round off the dish with extra intensity and flavour.

Ingredients:

  • The meat of 2 chicken legs (from a previously roasted chicken), skin removed and pieces torn from the bones
  • 1 bag of pre-washed and ready-to-eat lamb’s lettuce mixed with rocket
  • 1 avocado, skin and stone removed, halved, then cut into thin wedges lengthwise
  • Handful of blanched whole almonds
  • 8 roasted and cooled sliced cherry tomatoes, or uncooked cherry tomatoes, each sliced into 3 rounds.  Needs oil, salt, and cumin seeds
  • A generous drizzle of good viscous balsamic vinegar
  • A generous drizzle of extra virgin olive oil
  • Salt and fresh ground black pepper
  • Mayonnaise to serve

Steps:

  1. If you are going to oven roast the tomatoes (which does make them very tasty), preheat the oven to 200ºC, slice the tomatoes and place them in a baking tray, drizzled with olive oil, dusted with salt and sprinkled with cumin.  Roast them for 10 minutes, and remove from the tray to a plate for cooling.
  2. Divide the lamb’s lettuce and rocket leaves onto 2 plates, spreading them out across the whole of each plate.
  3. Arrange the torn chicken, avocado, and cherry tomatoes on top of the salad leaves.
  4. Sprinkle over the almonds, then drizzle over the balsamic vinegar and the olive oil in generous spirals across the whole plate.
  5. Season with a little salt and pepper and serve with a pretty bowl of mayonnaise laid on the table.

Duration: 20 minutes preparation time.  15 minutes cooking and cooling time if you are going to roast the cherry tomatoes.

Recipe for: A light lunch or supper for 2 people

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03Apr 12

Chicken Thighs with a Chilli Chocolate Sauce

Chicken with a Chilli Chocolate SauceHave you ever tried eating chicken with a chocolate sauce? I was looking for a sauce that really used chocolate as a main ingredient, rather than one where a token piece of chocolate was thrown in, and this chicken thighs with a chilli chocolate sauce dish is what I ended up creating.  I’m sure there’s much room for improvement as I experiment with the idea of using chocolate with chicken, but I’ll share this one with you for now, so that you can try it and see what you think.  The combination of flavours is certainly unusual and could well be an acquired taste, but I enjoyed it! Not sure you will? You could also give this versatile sauce for both meats and fish a go.

Ingredients:

  • 2 chicken thighs, skin on
  • 6 cloves
  • 2 small red chillies, de-seeded and chopped
  • 1tsp cinnamon powder
  • 1 clove garlic, minced
  • 2-3 wine glasses of white wine
  • 2 tbsp light olive oil
  • 3-4 shallots, or 1 small onion, finely sliced
  • 2 tbsp dark chocolate powder
  • 2-4 tsp good balsamic vinegar, according to your taste
  • 1 tbsp soft dark sugar
  • 1 tbsp sweet natural yoghurt

Steps:

  1. Preheat the oven to 190ºC and roast the chicken thighs for around 40-45 minutes or until they are cooked throughout.  As always, check this using a skewer to the thigh to ensure that the juices run clear.
  2. Halfway through the chicken’s roasting time, begin to make the sauce.  Heat the oil and fry the shallots with the cloves and cinnamon in a shallow-based pan on a medium heat until the onions are really soft.
  3. Add the minced garlic and fry for a few more minutes.
  4. Add the white wine, the chocolate powder, the brown sugar and the balsamic vinegar and bring up the heat until the sauce is very close to the boiling point.  Reduce the heat immediately and simmer the mixture to a viscous reduction over about 10 minutes.
  5. Add the yoghurt and stir it in.  Scoop out a little of the sauce onto a teaspoon, let it cool a little and taste it.  Add more yoghurt or sugar to taste if necessary.
  6. Remove the skin from the roast chicken, and drizzle the chocolate sauce over the hot chicken to serve.  Season with salt and pepper to taste.

Duration: 15 minutes to prepare, 45 minutes to cook

Recipe for: 2 servings

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