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chicken recipes

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July 31, 2021

It’s easy to prepare, budget-friendly and great-tasting, so what’s not to love about chicken! We’ve got chicken pastas, bakes, roasts, soups and more.

Ingredients

Nutrition

6 chicken marylands

3 limes, halved

1 cup pearl couscous

1 cup couscous

1/3 cup currants

1/2 cup fresh coriander leaves, chopped

1/4 cup fresh flat-leaf parsley leaves, chopped

3 green onions, thinly sliced

1/4 cup roughly chopped pistachio kernels

Harissa

3 red capsicums

3 large red chillies

1 tablespoon extra virgin olive oil

2 teaspoons ground coriander

1 tablespoon ground cumin

2 garlic cloves, crushed

2 teaspoons dried mint

1/4 cup lemon juice

1 teaspoon caraway seeds

Minted cucumber yoghurt

5 baby cucumbers, thinly sliced

1 cup Greek-style yoghurt

1/2 cup mint sauce

1 tablespoon lemon juice

Preparation

1- Make Harissa: Preheat oven to 200C/180C fan-forced. Place capsicum and chillies in a large roasting pan (see note). Drizzle with oil. Turn to coat. Roast for 45 minutes or until black and blistered. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes or until cooled. Remove and discard skin, seeds and membrane from capsicum and chilli. Place in a food processor. Add coriander, cumin, garlic, mint, lemon juice and caraway seeds. Process until a smooth paste forms. Season with salt and pepper. Set aside.

2. Using a sharp knife, cut five 1cm-deep slashes across the top of each maryland. Place in a large roasting pan. Pour 1/2 the harissa over chicken and turn to coat. Place lime halves around chicken. Cover pan with plastic wrap. Refrigerate for 20 minutes.

3. Meanwhile, cook pearl couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside. Place regular couscous and currants in a heatproof bowl. Pour over 11â„4 cups boiling water. Cover. Set aside for 5 minutes or until water is absorbed. Use a fork to fluff and separate couscous grains. Add pearl couscous, herbs, onion and pistachios.

4. Roast chicken for 40 minutes or until golden and cooked through.

5. Make minted cucumber yoghurt: Place cucumber, yoghurt, mint sauce and lemon juice in a bowl. Stir to combine.

6. Divide couscous and chicken among serving dishes. Serve with minted cucumber yoghurt, charred limes and remaining harissa.

Credit: Foodista

Vortex Plus – Balsamic-Pancetta Brussels Sprouts

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July 30, 2021

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Vortex Plus – Balsamic-Pancetta Brussels Sprouts

INGREDIENTS

1 lb Brussels Sprouts ends trimmed and cut into bite-sized pieces
1 tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground pepper
3 oz thick-sliced pancetta cut into 1/2 inch dice
grated parmesan cheese for garnish

INSTRUCTIONS

Place cut brussels sprouts n a large bowl, then evenly coat with olive oil, balsamic vinegar, salt and pepper. Toss to ensure an even coat. Add pancetta and toss again to combine.
Load the mixture into the rotisserie basket and attach the lid.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, touch AIRFRY, then adjust the temperature to 350 degrees and the time to 20 minutes, then touch START.
When the display indicates “Add Food” use the rotisserie fetch tool to lift the basket into the cooking chamber, using the red rotisserie release lever to secure the basket. Close the door and touch ROTATE.
Continue to cook until Brussels sprouts are golden brown and pancetta is fully cooked.
Serve hot topped with grated Parmesan.

Source:- Cosorithis

Ace Plus Blender Moroccan Sweet Potato Soup

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July 30, 2021

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Ace Plus Blender Moroccan Sweet Potato Soup

INGREDIENTS

2 1/2 cups chicken or vegetable broth
1 lb sweet potatoes peeled and grated
1 tsp salt
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp cinnamon
1/4 tsp pepper
1/8 tsp allspice
1 tbsp lemon juice

To Finish

1/2 cup raisins
1/2 cup Water
olive oil
sesame seeds or toasted sliced almonds
chopped parsley

sesame seeds or toasted sliced almonds
chopped parsley

INSTRUCTIONS

Add broth, grated sweet potato and spices to the blender pitcher. Ensure all ingredients are submerged and secure the lid.
Touch SOUP two times (creamy soup) and use +/- to set the time to 15:21 minutes, then touch START.
Meanwhile, in a small bowl combine raisins and 1/2 cup water. Microwave for 2 minutes (or bring to a boil on the stove top), then allow the raisins to steep until the soup is done.
When Soup program is complete, stir in lemon juice and adjust seasonings.
Divide the soup into serving bowls. Add a swirl of olive oil to each bowl.
Drain raisins and divide amongst bowls. Garnish with sesame seeds or toasted, sliced almonds and chopped parsley.

Source:- Cosorithis

Chicken Primavera Crescent Bake

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July 30, 2021

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Chicken Primavera rolled up in crescent rolls and covered with a delicious layer of creamy vegetables, this crescent bake is not your average casserole!

Ingredients

4 tablespoons unsalted butter, cut into pieces

4 ounces fat-free cream cheese

1/4 cup reduced fat mayonnaise

2 cups shredded chicken

1 (10.5-oz) can condensed cream of chicken soup or 1 1/2 cups homemade cream of chicken soup

1/2 cup milk (or half-and-half)

1 (8-oz) can crescent rolls

1 red bell pepper, diced

8 ounces asparagus, top trimmed and diced

1 cup frozen peas and carrots

1 cup shredded cheddar cheese

Preparation

1. Preheat oven to 350 °F. Place butter and cream cheese in a medium bowl to soften.

2. Stir mayonnaise into butter and cream cheese mixture until blended. Fold in chicken. Set aside.

3. Combine cream of chicken soup and milk in another medium bowl. Pour 1/2 cup the soup mixture at the bottom of a 13Ã—9-inch baking dish.

4. Unroll and separate crescent rolls on a flat work surface or a large cutting board. Place 1/3 cup chicken mixture on the wide end of each crescent roll, then roll it over the filling; place rolls in the baking dish, seam side down, leaving some room in between each roll. Repeat with the remaining rolls and the chicken mixture.

5. Stir the prepared vegetables in the remaining soup mixture; pour over rolls and top with cheddar cheese. Cover with foil and bake for 25 minutes.

6. Remove foil. Bake for 10 more minutes, uncovered, or until the dish is bubbly Serve.

Credit: Foodista

Ace Plus Blender – Summer Squash Soup

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July 29, 2021

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INGREDIENTS

3 1/2 cups chicken broth or vegetable
1 1/4 cups bowtie pasta or other short pasta
1/3 cup fresh basil cut into ribbons, divided
1/2 tsp fresh oregano finely chopped
1/2 tsp fresh thyme finely chopped
1/2 tsp pepper
1 1/2 cups yellow squash about 1 small squash; cut into 1/2″ dice
1 1/2 cups Zucchini about 1 small zucchini; cut into 1/2″ dice
2 tsp fresh lemon juice
1 1/2 oz Parmigiano-Reggiano cheese grated or shaved

INSTRUCTIONS

Add broth to the blender pitcher and secure the lid.
Touch SOUP one time (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
When heating is complete and the display reads 15:00, touch PAUSE and add the pasta. Resume by touching START.
When the display reads 5:30, touch PAUSE and add 1 tbsp of the basil, the oregano, thyme, pepper, squash and zucchini. Stir to combine. Secure the lid and resume by touching START.
When the Soup program is complete, stir in lemon juice and adjust seasonings.
Serve hot topped with cheese and remaining basil ribbons.

RECIPE NOTES

Vegetarian (when you choose vegetable broth option), GF (if gluten-free pasta is used)

Source:- Cosorithis

Ace Plus Blender – Manhattan Clam Chowder

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July 29, 2021

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Ace Plus Blender – Manhattan Clam Chowder

INGREDIENTS

1 pint shucked clams or 2 – 6.5 oz cans minced clams
1 tbsp tomato paste
1/2 cup roughly chopped onion about half a small onion
29 oz diced tomatoes (2-14.5 oz cans; undrained
1/2 tsp dried basil or marjoram
1/4 tsp pepper
1 cup finely diced celery
1 1/2 cups finely diced peeled potatoes
3 bacon slices cooked and crumbled

INSTRUCTIONS

Chop shucked clams, reserving juice, set aside. Strain clam juice to remove bits of shell. Or, drain canned clams, reserving juice.
If needed, add water to clam juice to make 1 cup. Add clam juice, tomato paste and onion to the blender pitcher and secure the lid.
Touch PULSE, then touch START.
When the Pulse program is complete, add the tomatoes and their juices, basil or marjoram, pepper, celery and potatoes. Stir to combine.
Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
When Soup program is complete, stir the soup and then resecure the lid.
Touch SOUP once (chunky soup) and use +/- to set the time to 15:00 minutes, then touch START.
When Soup program is complete, test potatoes for doneness and restart program if needed.
Stir in clams, then resecure the lid. Touch SOUP once (chunky soup) and then touch START. Heat clams through 1-2 minutes and then touch CANCEL.
Adjust seasonings. Serve hot garnished with crumbled bacon.

Source:- Cosorithis

Vortex Plus – Honey Sriracha Pork Tenderloin

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July 28, 2021

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Vortex Plus – Honey Sriracha Pork Tenderloin

INGREDIENTS

1 lb pork tenderloin (or can use up to 1 1/2 lbs )
2 tbsp honey
2 tbsp sriracha hot sauce or to taste
1 1/2 tsp kosher salt

INSTRUCTIONS

Insert the spit through the center of the pork tenderloin. Use a pointed metal skewer to make an initial hole if needed. Thread the rotisserie forks from each side and tighten the screws to hold the pork firmly in place.
In a small bowl, combine the honey, sriracha and salt. Brush evenly over the pork tenderloin.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 350 °F and the time to 20 minutes, then touch START.
When the display indicates “Add Food” use the rotisserie fetch tool to lift the spit into the cooking chamber, using the red rotisserie release lever to secure the ends of the spit. Close the door and touch ROTATE.

Source:- Cosorithis

Turkey and Wild Rice Stew

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July 28, 2021

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Thick and hearty, this is one of the most flavorful and satisfying stews you will ever make. Filled with nourishing vegetables, herbs, a nutty wild rice blend, and lean ground turkey, this one will have you forgetting that you’re eating healthy food. Don’t skip the sliced almonds, as they provide an interesting contrasting texture that makes this stew extra special.

INGREDIENTS

1 tablespoon avocado oil
1 medium yellow onion peeled and diced
2 medium carrots peeled and chopped
2 celery stalks ends removed and sliced
8 oz sliced white mushrooms
4 cloves of garlic minced
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp salt
1/4 tsp black pepper
1 lb lean ground turkey
4 cups chicken stock
1 cup wild rice blend
1/2 cup sliced almonds

INSTRUCTIONS

Press the SautÃ© button and add the oil to the inner pot and let it heat for 1 minute. Add the onion, carrots, celery, mushrooms, garlic, Worcestershire sauce, thyme, rosemary, salt, and pepper and SautÃ© for 10 minutes. Add the turkey and SautÃ© an additional 5 minutes. Press the Cancel button.
Add the stock and rice and stir. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.
Stir in the sliced almonds and serve.

RECIPE NOTES

Source:- Cosorithis

Chicken Piri Piri with Spicy Rice

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July 28, 2021

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Succelent and spicy – irrisistable!

Ingredients

The Chicken

1 x good quality chicken weighing about 1.5kg/3lb 5oz.

1 x lemon, quartered for serving

The Piri Piri Marinade

3 x red chili peppers (more if you want it hotter — or less if you want it milder!

4 x large garlic cloves

2 x tsp paprika powder

2 x tsp cumin powder

I x red onion, quartered

2 x tbsp red wine vinegar

2 x tbsp honey

2 x tbsp olive oil

Juice of one lemon

½ tsp salt

For the Spicy Rice

300gr / 10.5 oz. basmati rice

2 x tsp Ras El Hanout (North African spice mix)

½ tsp cumin powder

1 x tsp cardamom powder

1 x tbsp butter

A handful of flat leaved parsley chopped finely

Salt to taste

Preparation

1. Firstly, this chicken needs to be spatchcocked. This allows a quicker cooking time and works really well if you want to barbeque the meat.

2. With the chicken’s back bone facing upwards, take a sturdy pair of poultry or game scissors and cut up each side of the back bone to remove it. Then turn the chicken over, lean on the breastbone with the heal of your hand and press hard enough to break it so that the chicken is flattened.

3. Make a couple of slashes in the thickest part of each of the legs of the chicken. This will allow the piri piri marinade to penetrate the flesh and also aid even cooking. Place the chicken skin side up in your roasting tray (if you are roasting in the oven) or on a dish ready to go to the barbeque.

5. Smear the piri piri mix evenly over the chicken and place in the fridge to marinate. Leave for a hour an hour, but longer if you can, overnight is great.

6. To cook in the oven: Pre-heat to 200 °C/400 °F/Gas 6 . Place the chicken in a roasting tray and cook for about 30 to 45 minutes. Check after 25 to see if the juices are running clear. If you want a more crispy finish, you can put the chicken under a hot grill for a few minutes.

7. To cook on the barbeque: Once the flames have died down on your barbeque fire, place the chicken skin side down on the centre area and cook for about 15 minutes until nice and crispy. Then flip the bird over for about another 10 to 15 minutes until cooked through. The cooking times will vary depending on your barbeque, so the best way is to check by piercing the thickest part of the bird around the area where the leg joins the body with a knife, press and if the juice that comes out runs clear then the chicken is ready. If the juices are pink or red, then you need to cook for longer.

8. To make the rice, add the spices to the water you will cook the rice in and stir. Cook as normal. When ready, fork through the parsley, butter and some salt to taste.

9. To serve, cut the bird with your poultry scissors into 4 pieces. Cut in half lengthways, then divide the 2 halves by cutting each one between the leg and wing. Serve with the lemon wedges and a little more fresh parsley leaves sprinkled over the top.

10. Tips and Variations

11. There is no need to spatchcock your chicken if it is not going on the barbeque, but it is easier, as it holds the marinade better and cooks quicker.

12. The marinade works well with chicken pieces too (thighs, legs, wings, breasts)

13. The chicken will blacken a little on the outside, this is how it is supposed to look.

14. If you don’t have time to let the meat marinade for an hour, just use whatever time you have.

15. Serve with a simple green salad and some crisp, fresh Vinho Verde.

16. I like to make extra marinade to keep in the fridge for the next time — it will keep easily for a good few weeks.

Credit: Foodista

Sweet Potato Black Bean Chili

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July 27, 2021

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Southwest flavors are prevalent in this vegan chili. Ancho chili powder lends a subtle heat and smoked paprika adds a smoky depth that will leave you satisfied. Even meat lovers will be left wondering why they ever thought chili had to have beef to be amazing. The Instant Pot ® make this preparation so much quicker than the stovetop and pressure cooking intensifies the flavor.

INGREDIENTS

1/2 lb dry black beans
1 tbsp avocado oil
1 medium onion peeled and diced
3 garlic cloves minced
2 sweet potatoes (medium-large in size ) peeled and cut into 1″ cubes
1 1/2 tbsp Ancho chili powder
2 tsp ground cumin powder
1 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 tsp ground cinnamon
28 oz can diced fireroasted tomatoes 1 can
3 cups vegetable stock
6 oz tomato paste 1 can

INSTRUCTIONS

Place the dry beans in a large bowl and cover with 5 cups water. Allow to soak at room temperature 4—8 hours. Drain the beans and set aside.
Drizzle the oil into the Instant Pot ®. Press the SautÃ© button, add the onion, and sautÃ© until softened, about 5—6 minutes. Add the garlic and sautÃ© an additional 30 seconds.
Add the soaked beans, sweet potatoes, chili powder, cumin, salt, pepper, paprika, cinnamon, tomatoes, stock, and tomato paste. Stir well to combine and scrape any brown bits from the bottom of the inner pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 20 minutes.
When the timer beeps, let pressure release naturally for 10 minutes, then quick-release any remaining pressure until float valve drops, then unlock lid.

RECIPE NOTES

Source:- Cosorithis

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