hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: Charlie's Chicken

Recipes with main courses

24Jul 12

Chicken Marinated in Herbs and Garlic with Roasted Red Peppers

Chicken with herbs and roasted red peppersHere is a simple recipe bursting with flavour.  Chicken marinated in herbs and garlic with roasted red peppers is quick and easy to prepare, so don’t let the long name fool you! You can be getting on with other jobs whilst the peppers are roasting in the oven – and before you fry the chicken.

If you are quite hungry, you can accompany the chicken with oven-roasted peppers and pine nut couscous.

Ingredients:

To marinate the chicken:

  • 4 thin chicken fillets
  • 3 cloves of garlic, pressed or finely chopped
  • 4 tbsp extra virgin olive oil
  • Fresh parsley, finely chopped

For the roasted red peppers:

  • 4-6 small to medium red bell peppers, whole
  • 3 tbsp extra virgin olive oil
  • A couple of pinches of dried parsley
  • 1 tsp whole cumin seeds
  • Fresh ground black pepper
  • Pinch of salt
  • Garlic powder to taste

Steps:

  1. Preheat the oven to 200ºC.
  2. Place the peppers drizzled with oil onto a roasting tray, sprinkle over with the herbs, and season with salt and black pepper.
  3. Roast the peppers in the oven for 45 minutes to 1 hour depending on their size.
  4. Whilst the peppers are roasting, place the chicken fillets into a bowl, cover with the oil, stir in the garlic and the fresh parsley.  Cover the bowl and place it in the fridge for 20-25 minutes.  For extra flavour and softness, marinate the night before.
  5. About 15 minutes before serving, take the chicken out of the fridge, and in a large frying pan, spoon in the oil from the marinade.  Heat the oil on high, testing that the oil is ready for the chicken by dropping a bread crumb in.  If the crumb sizzles, the oil is ready!  Fry the chicken with the rest of the marinade, making sure that each piece of chicken fully touches the bottom of the pan.  First seal the chicken on a high heat for a few minutes on each side, then turn the heat down to medium and continue to fry until the chicken is cooked throughout, about 10 minutes depending on the size and thickness of the fillets.
  6. Present the whole peppers with the chicken on a plate.  Serve with fresh granary bread or rocket leaves drizzled with balsamic vinegar.

Recipe for: 4 main courses

Duration:15 minutes to prepare (some of this is done during the peppers’ roasting time) and 45 minutes to 1 hour cooking time.

Continue reading
28Mar 12

Chicken Stir-Fry with Ginger and Cashew Nuts

Chicken Stir-Fry with Ginger and Cashew NutsI recommend using chicken thighs for my chicken stir-fry as this part of the fowl is generally tenderer than the breastStir-frys are renowned for being speedy to cook and healthy to eat.  As long as the vegetables are piping hot throughout, they taste great when they hold on to some of their crunchSesame oil adds a subtle nuttiness, and ginger gives a little zing to this recipe.

In this recipe, I recommend ginger and cashew nuts. However, there are a million flavour combinations. Another particular favourite of mine is a honey and garlic chicken stir-fry.

Ginger was first cultivated in South Asia.  It is used as a delicacy, a medicine and a spice, and is from the same plant family as cardamon, turmeric and galangalCashew nuts are a good source of protein and iron, amongst other nutrients.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp sesame oil
  • 4 chicken thighs, chopped
  • 2-3 garlic cloves, peeled and finely sliced
  • 1 yellow bell pepper, seeds removed and cut into thin slices
  • 1 tsp fresh ginger, peeled and chopped
  • 2-3 tbsp soy sauce
  • ½ pack of beansprouts
  • 200 ml chicken stock
  • Handful of cashew nuts, whole

Steps:

  1. Heat the oils on a high heat, in a wok if you have one, or in a large frying pan if not, and cook the chicken with the garlic until both are golden brown all over – around 5 to 7 minutes depending on the thickness of your chicken.
  2. Throw in the yellow pepper and the ginger, and continue to fry for a few more minutes.
  3. Splash in the soy sauce, add the beansprouts and the chicken stock, and keep stir-frying over a medium to high heat for another 3-4 minutes.
  4. Once you are sure that the chicken is thoroughly cooked and that the vegetables are piping hot throughout, sprinkle in the cashew nuts, cook for another minute then remove from the heat.
  5. Serve alongside rice or noodles.

Duration: Less than 30 minutes to prepare, 15 minutes to cook

Recipe for: 2 people

Note: Remember that small children can have trouble swallowing nuts. When making this dish for them, cut the cashews into small pieces.

Continue reading