Related Searches: Honey Soy Garlic Marinade, Honey Mustard Marinade
... with a whole butterflied chicken in this recipe with the drumsticks and thighs scored deeply, roasted in the oven at 180C fan-forced for 1 hour 10 minutes or until cooked through. Tip 2: This jerk marinade is great over ...
... joints, then put in a large plastic freezer bag. Add the jerk marinade, and squish everything together until the chicken is well coated. Leave to marinate in the refrigerator for at least 30 minutes, or preferably ...
... between the skin and flesh and pat the skin back into place. Put the butterflied chicken in a marinating dish, pour the marinade over the chicken making sure the meat is well immersed. Cover and put in the fridge for an ...
... large saucepan. Bring to the boil over medium-high heat and reduce, if necessary, to 1.5 litres. Add chicken and remaining garlic and vegetables, except spinach, to pan. Return to the boil, then reduce heat to medium and ...
... and lemon juice together to make a sauce. Add salt and pepper to taste. Top the entire dish (chicken and vegetables) with a drizzle of the sour cream sauce, some more coriander leaves and the dried cranberries. Carve ...
... , breast-side down, on a board. Using kitchen scissors, cut down either side of backbone and discard backbone. Turn chicken skin-side up and press down on breastbone with heel of hand to flatten. Brush both sides of ...
... until Al dente then drain in colander, rinsing cold water over the top to prevent the noodles sticking. Debone chicken and throw bones back in stock if that has been kept - keep boiling for more flavour and you will ...
... on a plate. Heat remaining oil in a large frying pan over medium-high heat. Reserving marinade, toss chicken, one at a time, in flour. Add chicken to pan and cook for 2 minutes on each side or until browned. Transfer ...
... if time permits. Preheat oven to 210°C/190°C fan-forced. Transfer chicken and marinade to a large roasting pan. Bake for 30 minutes or until chicken starts to brown. Add blueberries, then bake for a further 10 minutes or ...
... , 0.33 cup whole egg mayonnaise, 1 simply roast butterflied chicken sweet garlic & herb marinade, 2 tsp olive oil, 4 tortillas warmed. Method: Remove chicken from the fridge 30 minutes prior to cooking. This will take ...
... and knead until smooth. Roll dough out until 4mm thick and large enough to enclose chicken. Gently loosen skin from chicken breast and spread butter under skin. Fill cavity with remaining thyme sprigs and garlic. Secure ...
... over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not ...
... cook for about 2 minutes and drain. Rinse with cold running water. Divide noodles between 4 bowls. Once the chicken is cooked through, add the vegetables and steam for about 2 minutes until cooked to your liking. I like ...
... well coated. Transfer to dish. Add cup water. Bake, turning every 15 minutes, for 45 minutes or until chicken is golden and cooked through. Cover dish with foil and rest for 5 minutes. Meanwhile, make slaw according to ...
... egg yolks and lemon juice until well combined. Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring ...
... and season with pepper to taste. Place oil in a large non-stick frying pan over medium-high heat. Add chicken halves and cook for 1-2 minutes each side or until browned. Transfer to prepared tray. Place flatbread strips ...
... 1 lemon cut into wedges, 2 tbs parmesan shaved or finely grated, 0.33 cup olive oil, 650 g RSPCA chicken breast fillets, 3 cloves garlic clove crushed, 0.25 cup tasty cheese grated. Method: Cook pasta in a large saucepan ...
... side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn chicken, breast-side up. Use the heel of your hand to press down on the breastbone to flatten. Season. Place ...
... bowl and season. Mound rice mixture on tray and place chicken on top, skin-side up. Pour over any marinade, add lemon and bake for 45-55 minutes or until chicken is golden and cooked through. Cover loosely with foil and ...
... yoghurt, most of the chives, and zest and juice of 1 lime. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 6-8 minutes or until golden and cooked. Drain on a wire rack over a tray. Serve ...
... fine cut coleslaw, 0.25 cup Greek style yoghurt, 1 tsp garlic crushed. Method: Preheat oven to 200°C. Season the chicken and cook in a large oven-safe non-stick pan over a high heat for 2 minutes each side until browned ...
... serving bowl and stir in remaining cherries. Reserve until ready to serve. Preheat a barbecue on medium heat. Lay chicken on a baking paper-lined tray. Brush with sauce. Place tray in barbecue and close hood. Cook for 40 ...
... , 0.5 cup light thickened cream for cooking. Method: Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minute on each side or until golden. Transfer to the bowl of a 5.5L slow cooker. Add ...
... and vegetables with oil and season. Roast for 1 hour and 30 minutes or until chicken is cooked and vegetables are golden. Transfer the chicken to a board. Cover with foil to keep warm and stand for 10 minutes. Carve ...
... and recipe base sachets and stir to combine. Cook, stirring occasionally, for 8 minutes, or until chicken is cooked and beginning to brown. Add evaporated milk and cook for a further 7 minutes over high heat, stirring ...
... and cooked through. Transfer to a plate and cover to keep warm. Char-grill lemon halves. Place a slice of chicken onto 4 serving plates. Top each with 1/3 ricotta, mushrooms and some rocket leaves. Top with a second ...
... paprika, honey and ? cup water in a large bowl. Season, then mix to combine. Add chicken and turn to evenly coat in marinade. Set aside to marinate for 15 minutes. Preheat a barbecue grill or large frying pan over medium ...
... : Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine chicken, paprika and cumin in a bowl. Place chicken and chickpeas on tray, drizzle with oil, season and bake for 25 minutes or until ...
... pitted Kalamata olives, 0.5 bunch oregano leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 240°C. Arrange chicken in a large roasting pan. Drizzle with half the oil and season. Bake for 15 minutes or until ...
... oil and mix to a paste. Using kitchen scissors, cut along both sides of the backbone of the chicken and discard. Turn chicken over and, using the heel of your hand, press heavily to flatten. Make a few slashes into the ...
... a plate. Cover to keep warm. Return stock to heat and boil until reduced by half. Drain. Slice chicken and transfer to bowls with rice and broccolini. Sprinkle over sesame seeds, spring onion and chilli. Spoon over stock ...
... oil, 1 tbs hulled tahini, 60 g baby spinach leaves, 1 lemon juiced, 1 clove garlic crushed, 2 chicken breast fillets, 25 g baharat style street food seasoning, 2 bunch broccolini trimmed, 450 g microwave brown rice, 200 ...
... on a foil lined baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir ...
... garlic powder, 1 tsp smoked paprika, 1 lemon cut into wedges, 1 tsp black pepper, 2 tbs olive oil, 8 chicken thighs, 1 tsp sea salt, 0.25 cup harissa paste. Method: Peel onion, and cut vertically into 8 wedges, keeping ...
... the roasting tray with the bread to the oven and roast until bread starts to turn golden. Serve chicken with the roasted bread and roasted garlic. Squeeze over the roasted lemons and any pan juices. Categories: Easter ...
... sachet from the tortilla packet and microwave on high for 25 seconds or until warmed. Fill tortillas with chicken and corn to serve. Categories: Dairy free; Egg free; High fibre; High protein; Low sugar; Low saturated ...
... then place in a roasting pan. Tie legs together with unwaxed kitchen string and tuck wings under chicken. Drizzle chicken with oil and bake according to packet instructions. During the last 10 minutes of cooking, arrange ...
... is cooked through. Meanwhile, heat 1 tsp vegetable oil in a small saucepan over medium heat. Add spices from butter chicken kit and cook for 20 seconds or until fragrant. Add main sauce from kit and cook for 5 minutes or ...
... and 1 tsp sesame oil. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Transfer to a board and slice. Cook ...
... , covered, for 5 minutes. Fold through ricotta and season. Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and ...
... the tomato punnet. Drizzle over vinegar and top with cheese. Bake for a further 15 minutes or until chicken is cooked through. Serve scattered with basil. Categories: Low sugar; Roast; Seafood free; Egg free; Peanut free ...
... butter softened, frozen peas steamed, 8 slice rustic baguette, sugar snap peas steamed, 1.6 kg whole chicken, 2 lemons, 1.5 cup chicken stock, 1 tbs extra virgin olive oil, 20 g fresh sage leaves. Method: Preheat oven to ...
... , seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup ...
... to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off excess flour from chicken, then add to pan and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate. Reduce heat ...
... tbs worcestershire sauce, 1 tbs smoked paprika, 0.5 cup white wine vinegar, 350 g kaleslaw kit, 1 kg chicken wings, each wing jointed into three pieces tips reserved for another use, 2 tbs brown sugar, 2 tsp caster sugar ...
... for 12-14 minutes or until golden brown. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5-6 minutes or until browned on all sides. Transfer to a plate. Drain excess fat and ...
... honey, mustard, mixed spice, thyme and orange juice in a large bowl. Season with pepper. Toss to coat. Place chicken and sauce on a large baking tray with sides. Toss potato and half the oil in a large bowl. Season with ...
... a medium roasting pan with baking paper. Tuck wings under chicken, then place, breastside up, in pan. Tie legs together with unwaxed kitchen string, then pour over marinade. Bake for 1 hour 30 minutes, basting every 15 ...
... Preheat oven to 200°C. Using a sharp knife or kitchen scissors, cut along each side of chicken backbone and remove. Flatten chicken and place into a roasting pan, skin-side up. Combine mayonnaise and half the thyme in a ...
... again in the bread crumbs and place in the frying pan. The cooking time will on the thickness of the chicken and how high the heat is. We cook them on a medium heat. Categories: Lunch; Australian; Dinner. Complexity: 2 ...
... extra virgin olive oil, 500 g Macro free range chicken breast schnitzel, 250 g Macro Organic coleslaw & kale slaw ... Method: Combine paprika and oil in a bowl. Add chicken and turn to coat. Season. Heat an oiled chargrill ...
... eggs, 0.5 cup Macro Organic quinoa flakes, 0.5 cup Macro Organic shredded coconut, 500 g Macro Organic chicken breast fillets cut into 3cm-thick strips, 5 ml olive oil cooking spray, 2 tbs continental parsley leaves, 4 ...
... thickly. Meanwhile, heat mash according to packet instructions. Place gravy, 1/4 cup water and any resting juices from chicken in same frying pan and bring to the boil, stirring over medium heat. Add beans and cook for 2 ...
... firmly packed, 2 tbs American mustard, 2 tbs hot chilli sauce, 1 clove garlic crushed, 2 kg bone-in chicken pieces skin on, 1 lime wedges. Method: Combine 1 bottle of beer in a large plastic container with salt, caster ...
... to high and add the wine. Cook for a few minutes until the wine has mostly evaporated, taking care that the chicken does not stick to the base. Add the tin of cherry tomatoes, adding a bit of water to the tin to ensure ...
... to cover. Cook on low for 6 hours (or on high for 3 1/2 hours) or until chicken is cooked through. Gently remove chicken from slow cooker and set aside on a large plate. Cover to keep warm. Strain broth through a fine ...
... to slow cooker and stir in beans and coriander leaves. Season. To serve, top tortillas with chicken mixture, avocado, jalapeno and sour cream. Categories: Lunch; Seafood free; Fajita; Egg free; Peanut free; May 2021 ...
... a high heat and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. Cool. Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from ...
... back into oven for a further 20-30 minutes (or till browned & juice running). Remove tray from oven. Set aside chicken and pour gravy in small pot. Mix up cornflour and water and add it to sauce. Stir in low heat till ...
... : 40 g butter, 1.5 cup cherries pitted, quartered, 1 onion chopped, 2 tsp parsley chopped, 1.8 kg free range chicken, 1 lemon rind finely grated, 0.5 cup feta crumbled, 2 tbs olive oil, 2 eggs lightly beaten, 2 tsp thyme ...
... oil, 1 garlic clove crushed, 0.33 cup pine nuts toasted, 1.2 kg fresh whole chicken. Method: Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half ...
... and 2 tbs oil in a large bowl. Place half the marinade in a small bowl and reserve. Place chicken in large bowl with sauce, tossing to coat. Cook chicken on barbecue plate, turning, for 20 minutes or until charred and ...
... fish sauce, 2 tbs fresh coriander sprigs, 300 g small Gold sweet potatoes cut into thick wedges, 1 kg whole chicken, 2 limes halved, 500 g small potatoes, 400 ml coconut milk, 1 tbs olive oil, 2 tsp brown sugar. Method ...
... to boil. Combine butter and flour in a bowl. Whisk into marinade, a little at a time. Cook for 2 minutes until thick and glossy. Serve chicken with the sauce, tomatoes and basil. Categories: Roast; St patricks day ...
... , then freeze for up to 2 months. Defrost chicken in fridge overnight. Remove chicken from marinade. Transfer marinade to a small saucepan over medium heat. Bring marinade just to the boil, then reduce heat and simmer ...
... , combine stock, tomatoes, garlic, spices, onion, carrot, dates, rind, juice and coriander in the slow cooker. Add chicken. Cover with lid. Cook on low setting for 6 hours (or high setting for 3 hours). When ready to ...
... minutes following pack instructions. Place pasta salad and coleslaw in a large bowl and toss together. Serve chicken with corn and salad. Categories: High fibre; High protein; Low sugar; Low saturated fat; North american ...