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Cover: Charlie's Chicken

Recipes with chilli powder

10Aug 12

Cheeky Chicken Strips for Kids

Cheeky Chicken Strips for Kids
My daughter loves these cheeky chicken strips for kids, which are basically strips of chicken breast cooked in a sweet barbecue sauce. There are some wonderful recipes for hot, sweet or spicy barbecue sauces out there for you to experiment with, but we use a basic recipe for this dish to suit the taste buds of our little one.

Our daughter likes to help to make the sauce, and we often find that when she takes part in cooking the meal, she enjoys eating it more – or will try something new or a little more adventurous than normal this way. We serve our cheeky chicken strips up with carrot sticks that can also be dipped in the sauce.

It’s a great meal for summer weekends that the whole family can enjoy. The sauce recipe below is also great on spare ribs or pork, as well as chicken. If you are actually hosting a barbecue, why not try these grilled veggie shish kebabs as an accompaniment?

Cheeky Chicken Strips for Kids
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Juicy strips of chicken breast cooked in a sweet barbecue sauce
Ingredients
  • 60ml tomato ketchup
  • 60ml water
  • 2 tbsp cider vinegar
  • 1 ½ tbsp caster sugar
  • A touch of chilli powder (optional)
  • A pinch of salt
  • 6-8 thin chicken breast fillets
Instructions
  1. To make the sauce, mix all of the ingredients together in a bowl. Cover and keep in the fridge until ready to use.
  2. If the chicken fillets are thicker than about 1cm, place them into a plastic bag and pound them with a meat mallet to flatten them, before cutting them into 1.5 to 2 cm strips
  3. Place the chicken strips into a casserole dish and spoon over as much of the barbecue sauce as you want to use before baking in the oven at 180ºC for 30 to 40 minutes, or until the chicken is cooked throughout.
  4. If you want the chicken strips to be a drier finger food, you can grill them for the last few minutes on each side; or even grill them from the start – just be sure that they are thoroughly cooked before serving them.

 

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19May 12

Roast Chicken Legs with Home-Made Chilli Chips

Roast Chicken Leg and Home Made Chips CollageChicken and chips: a good old British classic, right?  But these are home-made chips, and you’ll eat them fresh, hot, crispy and spicy.  And that’s a real treat!  Roasting chicken always fills the house with a homely, cosy smell; and chips have to be near the top of the list of the ultimate comfort foods – go on, admit it!

Roast chicken legs and home-made chilli chips is a good Sunday roast alternative to throw in to the mix of home cooking once in a while.  Children will love it, though you may want to leave out the chilli powder for them; just pop some chips in a separate bowl before adding the spice.  Sure, those chips are full of calories, but if you enjoy them occasionally and don’t get tempted to make them every other day, that’s fine isn’t it?! (Also, try these lemon and parsley chicken with chips which aren’t as spicy.)

Ingredients:

  • 4 large chicken legs on the bone, with skins on
  • 2 pinches of ground cumin
  • 2 pinches of rock salt
  • Fresh ground black pepper
  • 6 large potatoes
  • Bottle of olive oil
  • 1 tsp hot chilli powder
  • 1 tsp cumin seeds

Steps:

  1. Preheat the oven to 200ºC.
  2. Lay the chicken thighs on a baking tray, skin side up, and season with the ground cumin, salt and ground black pepper.  Roast in the oven for 30-45 minutes depending on the size of the chicken legs.  Check that the juices run clear when pierced with a skewer before serving, and if necessary, return the chicken to the oven.
  3. Whilst the chicken is roasting, wash, peel and cut the potatoes into long, thin chip shapes. Fill a deep frying pan halfway with olive oil (enough to entirely cover the chips).  Bring the oil up to a very high heat, and when the oil begins to bubble, gently lower in all of the potatoes and fry them until they are crispy and golden brown.  This will take between about 10 and 20 minutes, depending on the size of the chips, how crispy you enjoy them and the size of the pan. If the pan is small, you may need to cook the chips in a couple of batches.  Remember never to leave hot oil unattended.
  4. Once cooked, lift the chips out of the pan with a slotted utensil and drain them on kitchen paper in a large bowl.  Sprinkle over the chilli pepper and the cumin seeds to your taste, and season well with salt.

Try serving the chicken and the chips together with a mixed side salad and a great big blob of lemon mayonnaise.

Duration: 15 minutes preparation, around 45 minutes cooking time.

Recipe for: 4 people

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