SO EASY CHICKEN DRUMSTICKS

INGREDIENTS:

1pkt French Onion Soup
125ml tomato sauce
1 clove garlic crushed
10ml Worcestershire sauce
40ml golden syrup
8 chicken drumsticks

METHOD:

Make two incisions across each drumstick.
Combine all ingredients in a shallow dish.
Marinate overnight.
BBQ, grill or bake chicken, basting regularly with marinade till cooked through.

LEMON CHICKEN

INGREDIENTS:

1kg chicken pieces
2 teas lemon pepper
1/2 teas paprika
30ml soy sauce
125ml lemon juice
2 teas lemon rind, grated
40ml oil
40ml honey
30gr butter

METHOD:

Place chicken in a bowl with the lemon pepper, paprika, soy sauce, lemon juice, rind, oil and honey.
Marinate for at least 3 hrs.
Remove chicken, dot with butter and bake 190C for 35 - 40 mins brushing with marinade whilst cooking.
Can be served hot or cold.

CRUNCHY CHICKEN

INGREDIENTS:

1.5kg chicken pieces
1pt chicken noodle soup
60ml tomato sauce
60ml honey
60ml peanut butter
125ml water

METHOD:

Trim all fat from chicken and place in a shallow casserole dish.
Mix all remaining ingredients, pour over chicken.
Bake in oven at 180C for 1 1/4 hrs.

PEPPERED CHICKEN PASTA

INGREDIENTS:

400gr chicken breast, cut into strips, no skin
100gr pastrami shaved
1 green capsicum, diced
1 tbs canned green peppercorns drained
1/2 cup skim evaporated milk
1 tbs wholegrain mustard
250gr any cooked pasta
1 teas chicken stock powder

METHOD:

Cook chicken till brown, add pastrami, capsicum and peppercorns and cook 5 mins.
Reduce heat, stir in mustard and stock powder combined with milk.
Add pasta and toss to combine.
You can bulk up the meal with vegetables.
Heat through and serve.

Chicken & Cashew Stir Fry

INGREDIENTS:

2 cups Long Grain rice
600gr chicken fillets, trimmed
2tbs cornflour
2tbs peanut oil
6 green onions cut into 3cm lengths

1 lge capsicum, quartered, deseeded and thinly sliced
1/4 cup roasted cashew nuts

STIR FRY SAUCE:

2 tblspns oyster sauce
2 tbsp sweet chilli sauce
1 tbs ketcup manis
1 tbs brown sugar

METHOD:

Cook rice as per pack instructions
Combine all ingredients in a ceramic bowl and set aside.
Cut chicken into 1 1/2cm thick strips.
Place cornflour in plastic bag.
Add 1/3rd of the chicken to the corn flour & shake to coat.
Heat wok over high heat until very hot.
Add 2 tsps oil & chicken.
Stir fry for 2-3 mins or till chicken is golden.
Transfer to bowl.
Repeat twice with remaining chicken, cornflour & oil.
Add remaining oil to wok, swirl to coat.
Add onions & capsicum.
Stir fry for 1 min.
Add chicken, rice & sauce, stir fry for 2 mins or until heated through.
Stir in cashews & serve.

CHICKEN MEATBALLS

INGREDIENTS:

500 gr lean chicken mince
60g dried breadcrumbs
1 onion, finely chopped
2 tbls fresh mint, chopped
1 teas garlic, minced
1 teas chilli, minced
4tbls sweet chilli sauce
1/4 cup plain flour

METHOD:

Preheat oven to 180C.
Combine the mince, breadcrumbs, onion, mint, garlic, chilli, and chilli sauce.
Form into little ball shapes.
Coat a pan with cooking spray, heat and brown each meatball all over.
Transfer to a tray lined with aluminum foil.
Bake for 15 - 20mins or until cooked through.

CHICKEN STOGANOFF

INGREDIENTS:

2 tbsp oil
500g chicken, sliced
1 large onion, sliced
200g mushrooms, sliced
1 ½ tsp paprika
1 tsp oregano
200g light sour cream
50g tomato paste

METHOD:

Heat oil in a large pan and pan fry chicken.
Remove the chicken and set aside.
Fry the onions and mushrooms for 4-5 minutes then add in the paprika and oregano.
Cook a further 1-2 minutes.
Add the chicken back into the pan with the sour cream and tomato paste.
Simmer gently for 15 minutes and serve with fettuccine or rice tossed with fresh parsley.

HONEY GLAZED CHICKEN (MICROWAVE)

INGREDIENTS:

2 whole chicken breasts
1 egg
2 tbls oil
2 tbls soy sauce
salt & pepper
1/4 cup honey
2 tbls lemon juice
1 teas paprika

METHOD:

Wash chicken breasts, remove skin and pat dry.
Open out flat by breaking bone at thickest part.
Mix all remaining ingredients together in shallow casserole.
Add breasts and cover with sauce.
Cook on High in microwave for 10-15mins basting chicken occasionally with the sauce.
Serve with egg noodles and veges.

QUICK APRICOT CHICKEN

INGREDIENTS:

1 chicken cut into serving pieces
1 pkt French Onion Soup mix
1 tin Apricot Nector
Vegetables of choice

METHOD:

Flour chicken pieces and put into casserole dish.
Add soup out of the packet, pour over apricot nector.
Add vegetables of choice, carrots, onions etc.
Cook for 1 1/2 - 2 hours.
Serve with fluffy rice.

CHICKEN AND SPAGHETTI

INGREDIENTS:

1 chicken
oil
1 green/red pepper
1 onion
440gr can tomato soup
spaghetti
garlic
grated cheese

METHOD:

Cook chicken, cool and then break into pieces for serving.
You may choose to cook the chicken in an electrical frypan on highest heat for a bit and then down lower for 1/2 - 3/4 hr.
Salt one side and then the other after turning.

To prepare the sauce - fry the sliced capsicum, garlic and onion.
Then add the tin tomato soup and 2/3 tin of water.
Heat through.
Now add chicken pieces and let sit for a few hours.

Cook spaghetti, drain and pour into heated dish. Pour chicken sauce over this.
Grate cheese over top.
Serves quite a few people.

QUICK CHICKEN SOUP

INGREDIENTS:

1 pkt Cream of Chicken Soup
750ml water
250ml cold milk
1/2 tin carnation evaporated milk
pasta shells

METHOD:

Mix soup with water and evaporated milk.
Bring to boil stirring constantly.
Simmer 5 mins.
Add cold milk and heat through but don't boil.
Add cooked pasta shells.
This is popular with the kids.

QUICK ROASTED CHICKEN (MICROWAVE)

INGREDIENTS:

whole chicken
1 pkt of Cream of Chicken Soup
1 onion

METHOD:

Into an oven bag, pour Cream of Chicken Soup mix.
Shake around to coat bag.
Place chicken stuffed with whole onion inside the oven bag with a couple dobs of butter.
Tie up the oven bag with a plastic tie (eg from bread bag).
Shake bag well and prick with a fork near the plastic tie.
Cook in microwave on high for 10mins longer than the size of the chicken.
For example: if the chicken size is 17 then cook it for 27 mins.

THAI CHICKEN CURRY

INGREDIENTS:

4 chicken fillets or 1 whole chicken cooked and shredded
2 tbs fish sauce
2 tbs sugar
1 teas green curry paste
1 tin coconut milk or cream
1 teas basil
1 tin bamboo shoots

METHOD:

Put curry paste, sugar, fish sauce and coconut milk into saucepan or a wok.
Bring to boil, stirring occasionally.
Add cooked chicken and beans and simmer for 2 mins.

Basmarti aromatic rice goes great with this.