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Cover: Charlie's Chicken

Recipes with limes

25Sep 12

Harissa Chicken and Rice Salad

Harissa Chicken and Rice SaladI absolutely adore this harissa chicken and rice salad. For me, it’s pure summer on a plate; bursting with vibrant sun-ripened colours and flavours. Think of combining refreshing cucumber, mint and lime, with the mild spice of red chilli, ginger and harissa. Afterwards, you can cool and complement all this with thick and creamy Greek yoghurt and fresh herbs.

I’m giving you the recipe for 4 people, but we sometimes double up the quantities if friends are coming round for a barbecue. It’s a complete meal in itself if you want it to be, but it also makes a great accompaniment to other marinated chargrilled meats or fish.  You could also just make the salad without the chicken, and serve it with these these ginger and coriander crab cakes.  I like to enjoy my harissa chicken and rice salad with a freezer cooled beer topped with a slice of lime.

Harissa Chicken and Rice Salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Think of combining refreshing cucumber, mint and lime, with the mild spice of red chilli, ginger and harissa. Then cooling and complimenting all this with thick and creamy Greek yoghurt and fresh herbs...
Ingredients
  • 4 chicken thighs, boneless but with skins on
  • 95ml Greek yoghurt plus a couple of tablespoons to serve
  • 2 tbsp rose harissa and a little extra to serve
  • 2 tbsp extra virgin olive oil
  • 2 tbsp red chilli powder
  • 2 cloves garlic, peeled and minced
  • Handful of fresh mint, roughly chopped
  • 225g basmati and wild mixed rice
  • ½ cm ginger root, peeled and finely chopped
  • ½ cucumber, deseeded and cut into small cubes or slices
  • 1 tbsp sesame oil
  • Small splash of soy sauce
  • The juice of 1 lime and the zest of ½ of that lime
  • Handful of fresh coriander leaves, roughly chopped
  • Salt and pepper to season
Instructions
  1. Mix the harissa, garlic, olive oil, ginger, soy sauce, yoghurt and mint in a bowl, then add the chicken thighs, coating them all in the marinade. Set aside for at least 20 minutes to absorb the flavours.
  2. Whilst the chicken marinates, cook the rice in salted boiling water until tender, normally around 10 to 12 minutes. Drain it, then rinse it through briefly with cold water.
  3. Drain it again and put it into your salad serving bowl.
  4. Once cool, mix in the cucumber cubes, lime juice and zest, and the red chilli powder.
  5. Turn the grill onto high. Arrange the chicken on a grilling tray and cook for 5-7 minutes on each side or until cooked throughout and golden in colour. I recommend crisping up the fatty side first.
  6. Once the chicken is cooked, cut it into thickish slices and mix about half of it straight into the salad. Top the salad with the rest of the chicken and sprinkle over the fresh coriander. Season with salt and pepper.
  7. Mix a little more yoghurt and harissa together and serve in a little bowl with a teaspoon along with the salad.
Notes
Requires about 20 minutes marinating time in addition to the preparation time.

 

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20Jun 12

Chicken and Pineapple Skewers

Chicken and Pineapple SkewersNow that the summer is coming, I’m starting to think more about eating outside. Chicken and pineapple skewers can be cooked on a barbeque or in the kitchen under the grill as in this recipe. Juicy pineapple goes really well with the subtlety of chicken, and peppers are always mouth-watering when grilled or flame roasted. This side dish is great accompanied by a rice dish. Why not try this Indian-style brown rice?

I use tins of pineapple chunks for my chicken and pineapple skewers so that I can add the juice to the marinade, and save on preparation time. For a nice variation to the peppers, and as a further time saver when you need it, thread whole cherry tomatoes onto the skewers instead.

 

Chicken and Pineapple Skewers
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 chicken fillets, skinless, cut into cubes
  • 2 tbsp runny honey
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • Juice and zest of 2 limes
  • 2 x 227g pineapple chunks in their juice
  • 1 yellow onion, sliced
  • 2 green peppers, deseeded and cut into bite size chunks
  • 2 red peppers, deseeded and cut into bite size chunks
  • 3 small pots of natural sweetened yoghurt
  • ⅓ cucumber, chopped into very small cubes
  • Handful of fresh mint, finely chopped
Instructions
  1. Make the marinade for the chicken by mixing the lime, soy sauce, honey and oil together in a shallow bowl.
  2. Add 4 tbsp of the pineapple juice from the can into the mixture and stir well.
  3. Coat the chicken pieces in the marinade in the bowl, cover with clingfilm and put in the fridge for a minimum of half an hour to absorb the flavours. You can even do this the night before to save preparation time on the day.
  4. When you are ready to assemble and cook the skewers, turn the grill onto a medium heat.
  5. Thread the skewers with the chicken, pepper, onion and pineapple chunks. Coat the ingredients with some more marinade and place them under the grill for about 8 to 10 minutes or until the chicken is thoroughly cooked. Turn the skewers occasionally as they grill.
  6. Whilst the kebabs are grilling, make the minty yoghurt dip.
  7. Mix the yoghurt, little cucumber cubes and the mint together in a serving bowl.
  8. Serve and enjoy.
Notes
Requires marinading for a minimum of 30 minutes

 

 

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24Apr 12

Grilled Chicken Wings with a Honey and Lime Butter Sauce

Grilled Chicken WingsGrilled chicken wings with a honey and lime butter sauce makes for a crispy and zesty taste experience! (For a spicy variation, try buffalo wings with blue cheese sauce.) What a treat for a spring or summer evening for just the two of you, when you’ve got a few friends round, or for a bigger party.

If you can cook your chicken outside, that’s great!  If not, grill it like me, and it will still be super tasty.  When it comes to this kind of meal, I want to keep things as quick and simple as possible so that I can drink a cold beer, and enjoy the company I’m with, whether that’s my special other, or a whole group of friends.

Ingredients:

  • 6-12 chicken wings, skins on
  • Salt and pepper to season
  • 8 tbsp butter
  • 2 tbsp honey
  • Juice of 1 lime
  • Zest of 1 lime
  • 1-2 tbsp fresh coriander finely chopped (optional)

Steps:

  1. Scatter the chicken wings onto a baking tray and season really well with salt and pepper.  I don’t use any oil.  Grill on a relatively high heat for about 20 minutes, turning the chicken at least once during the process.  If you are cooking outside, you’ll need to turn the chicken regularly.  Grill until the chicken is thoroughly cooked and the skins are crispy and golden brown.
  2. Whilst the chicken is grilling, prepare the sauce.  Melt the butter slowly in a pan, squeeze in the juice of the lime and stir in the honey.
  3. Serve the chicken on plates drizzled over with the honey & lime butter sauce. You could also top it with roughly chopped fresh coriander and a sprinkling of lime zest.  Alternatively, if you’re serving this up at a party, place the chicken wings on a large serving plate on the table along with a decorative bowl of the sauce, for dipping or spooning.  And don’t forget a few serviettes for those sticky fingers later.

Also try serving as a meal with steamed asparagus sprinkled with fresh coriander.

Duration: 10 minutes to prepare, 20 minutes to cook.  Ready in half an hour

Recipe for:  2-3 people

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