Saliha's One-pot Chicken Drumsticks with Caramelised Onions and Yoghurt Sauce
Until I really make this my own, there's really only one honest thing to do here. And that is to share Saliha's recipe on her blog -
https://www.salihacooks.com/recipes/2017/7/15/one-pot-chicken-legs-in-a-caramelized-onion-and-yoghurt-sauce
I served it with a version of Ligia's Salad with Indian Dressing and homemade Naan Breads.
https://www.salihacooks.com/recipes/2017/7/15/one-pot-chicken-legs-in-a-caramelized-onion-and-yoghurt-sauce
I served it with a version of Ligia's Salad with Indian Dressing and homemade Naan Breads.
Summery Pot-roast Chicken
Ingredients:
1 whole roasting chicken - about 2kg 2tbsp freshly grated ginger 2 garlic cloves, minced zest of 1 lime 2 tbsp sunflower oil 1 onion roughly chopped the lime from above, roughly chopped 2 star anise 5 cardamom pods 7 bay leaves Method: Preheat the oven to 180C (160C fan). Season the chicken well both inside and out. Mix the next four ingredients in a small bowl and rub all over the chicken. Tip the rest of the ingredients into a large casserole and place the chicken on top. Pour in water to come about a third of the way up the chicken. Cover and cook for 1 hour then remove the lid and tuck 2 butter wrappers (or buttered greaseproof paper) over the chicken, return to the oven and cook for another hour. Remove the chicken to a large serving plate and cover loosely with tinfoil. Rest for 15 - 20 minutes. We had this with a Tomato and Cucumber Salad, Potato Salad and Dressed Baby Spinach. Don't forget to use the carcass and the juices to make delicious stock for soups and casseroles. First made: 6th July 2016 |
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Spicy Chicken Bake
Ingredients:
1 onion, cut into wedges
250g new potatoes, cut into wedges
4 unpeeled garlic cloves
4 tomatoes, quartered
4 skinless, boneless chicken thighs
1 large courgette, quartered lengthways and cut in pieces
1/2 tsp sweet or hot paprika depending on your taste
1/2tsp dried oregano
Cooking instructions:
Preheat the oven to 180C (fan).
Put the onion, potato and garlic in a freezer bag with 2tbsp olive oil and give it a good shake up making sure everything is well coated then tip into a roasting tin. In the same bag, put the paprika and tomatoes and mix it all up again then add the tomatoes to the roasting tin. Now season the chicken and add it to the bag with a splish more oil and set aside. Sprinkle the oregano over the vegetables and give everything a good mix up. Cook in the oven for 20 minutes.
Nestle the chicken pieces in among the vegetables and cook for another twenty minutes.
Baste the chicken with the cooking juices and tuck in the courgettes. Turn the oven up to 200C and cook for twenty minutes more.
First made: 12th July 2013
1 onion, cut into wedges
250g new potatoes, cut into wedges
4 unpeeled garlic cloves
4 tomatoes, quartered
4 skinless, boneless chicken thighs
1 large courgette, quartered lengthways and cut in pieces
1/2 tsp sweet or hot paprika depending on your taste
1/2tsp dried oregano
Cooking instructions:
Preheat the oven to 180C (fan).
Put the onion, potato and garlic in a freezer bag with 2tbsp olive oil and give it a good shake up making sure everything is well coated then tip into a roasting tin. In the same bag, put the paprika and tomatoes and mix it all up again then add the tomatoes to the roasting tin. Now season the chicken and add it to the bag with a splish more oil and set aside. Sprinkle the oregano over the vegetables and give everything a good mix up. Cook in the oven for 20 minutes.
Nestle the chicken pieces in among the vegetables and cook for another twenty minutes.
Baste the chicken with the cooking juices and tuck in the courgettes. Turn the oven up to 200C and cook for twenty minutes more.
First made: 12th July 2013
Chicken in Creamy Mushroom Sauce
Ingredients:
1/2 cooked chicken, chopped
1 jar dried mushrooms
1 onion, finely chopped
2 garlic clove, finely chopped
1 tbsp grainy mustard
butter
olive oil
Cooking instructions:
Soak the mushrooms in 250ml boiling water for at least 1 hour.
Drain mushrooms, reserving water and chop.
Saute the onions and garlic in a little butter and olive oil until golden and soft. Deglaze the pan with a splash of Marsala or sherry.
Add the mushrooms and saute for 2 more minutes.
Add the mushroom water and mustard. Bring to the boil and then simmer for a few minutes until liquid has reduced slightly.
Add the diced chicken and heat through gently. Reduce a little more if necessary.
Just before serving, add the cream and freshly chopped oregano .
Serve with boiled rice and peas.
First made: 21st August 2012
1/2 cooked chicken, chopped
1 jar dried mushrooms
1 onion, finely chopped
2 garlic clove, finely chopped
1 tbsp grainy mustard
butter
olive oil
Cooking instructions:
Soak the mushrooms in 250ml boiling water for at least 1 hour.
Drain mushrooms, reserving water and chop.
Saute the onions and garlic in a little butter and olive oil until golden and soft. Deglaze the pan with a splash of Marsala or sherry.
Add the mushrooms and saute for 2 more minutes.
Add the mushroom water and mustard. Bring to the boil and then simmer for a few minutes until liquid has reduced slightly.
Add the diced chicken and heat through gently. Reduce a little more if necessary.
Just before serving, add the cream and freshly chopped oregano .
Serve with boiled rice and peas.
First made: 21st August 2012
Chicken and Rice
Ingredients:
1 cup chicken stock
3/4 cup basmati rice
25g butter
1 onion, finely chopped
1 orange pepper, chopped
2 cloves garlic, finely chopped
2 stalks celery, chopped
1/2 bunch asparagus tips
4 chicken thighs
1 tsp Italian herbs
400g tin chopped tomatoes
salt
freshly ground black pepper
1/2tsp paprika
Cooking instructions:
Heat oven to 180C (fan)
Saute vegetables, except asparagus, in the butter until the onions are translucent. Add the aspargus for 2 minutes.
Add the stock, tomatoes, seasoning and rice.
Season the chicken pieces and arrange on top of the rice mixture.
Bake for 45 minutes checking that the rice is cooked before removing from oven completely.
First made: 15th April 2012
1 cup chicken stock
3/4 cup basmati rice
25g butter
1 onion, finely chopped
1 orange pepper, chopped
2 cloves garlic, finely chopped
2 stalks celery, chopped
1/2 bunch asparagus tips
4 chicken thighs
1 tsp Italian herbs
400g tin chopped tomatoes
salt
freshly ground black pepper
1/2tsp paprika
Cooking instructions:
Heat oven to 180C (fan)
Saute vegetables, except asparagus, in the butter until the onions are translucent. Add the aspargus for 2 minutes.
Add the stock, tomatoes, seasoning and rice.
Season the chicken pieces and arrange on top of the rice mixture.
Bake for 45 minutes checking that the rice is cooked before removing from oven completely.
First made: 15th April 2012
Lemon and Thyme Pot-roast Chicken
Ingredients:
2kg whole chicken
1 lemon, halved
3 garlic cloves, left whole
6 garlic cloves, bashed with a heavy implement
1 onion, sliced
2 carrots, sliced lengthways
2 courgettes, sliced lengthways
zest 1 lemon
4 sprigs thyme
450ml white wine
salt, pepper
scrubbed, new potatoes for however many are eating
2 butter wrappers - I keep butter wrappers in the freezer for greasing dishes and things like this.
Cooking Instructions:
Season the chicken inside and out and stuff the 3 whole garlic cloves and 2 lemon halves in the cavity.
In a casserole dish large enough to fit the chicken, sauté the vegetables until beginning to brown. Add the lemon zest, thyme and wine and stir through. Place the chicken on top of the vegetables and cover.
Cook, covered, at 180C (fan) for 1 hour. Remove the lid and carefully tuck the potatoes around the chicken. Place the two butter wrappers on top of the chicken and return the casserole to the oven without the lid. Cook for another hour.
Remove the chicken to a dish and cover with foil. Leave to rest for 20 minutes. Place the casserole on the stove top and check the vegetables. If necessary, bring them to a simmer and leave to keep warm.
Joint the chicken and serve alongside the vegetables. The liquid makes a fantastic sauce.
First made: 14th April 2013
2kg whole chicken
1 lemon, halved
3 garlic cloves, left whole
6 garlic cloves, bashed with a heavy implement
1 onion, sliced
2 carrots, sliced lengthways
2 courgettes, sliced lengthways
zest 1 lemon
4 sprigs thyme
450ml white wine
salt, pepper
scrubbed, new potatoes for however many are eating
2 butter wrappers - I keep butter wrappers in the freezer for greasing dishes and things like this.
Cooking Instructions:
Season the chicken inside and out and stuff the 3 whole garlic cloves and 2 lemon halves in the cavity.
In a casserole dish large enough to fit the chicken, sauté the vegetables until beginning to brown. Add the lemon zest, thyme and wine and stir through. Place the chicken on top of the vegetables and cover.
Cook, covered, at 180C (fan) for 1 hour. Remove the lid and carefully tuck the potatoes around the chicken. Place the two butter wrappers on top of the chicken and return the casserole to the oven without the lid. Cook for another hour.
Remove the chicken to a dish and cover with foil. Leave to rest for 20 minutes. Place the casserole on the stove top and check the vegetables. If necessary, bring them to a simmer and leave to keep warm.
Joint the chicken and serve alongside the vegetables. The liquid makes a fantastic sauce.
First made: 14th April 2013
Coronation Chicken Spring Rolls
Ingredients:
1 carton yoghurt
1/2 tsp curry powder
1/2 tsp grated fresh ginger
zest of one lime
juice of half a lime
180g cooked chicken, shredded
1/2 mango, sliced and cut into strips (julienne)
1 yellow pepper, cut into fine slices
8 sheets filo pastry
50g butter, melted and mixed with a little olive oil
poppy or sesame seeds
Cooking Instructions:
In a bowl, mix together the first five ingredients and set aside.
For each sheet of filo, brush half the sheet with the melted butter and oil and fold in two lengthways. Close to one end, place some chicken, mango and pepper, leaving about 2cm margins on either side and top with a teaspoon of the yoghurt mix. Roll the end of the pastry up and fold in the edges after one full turn. Roll up completely with the ends turned in and place on a baking tray lined with baking parchment with the join underneath. Repeat with the other seven sheets.
Brush each spring roll with the rest of the melted butter. Tip some poppy seeds onto a tea plate and press each roll into them.
Bake in a hot (180C fan) oven until golden and crispy.
Serve with a fresh crispy salad or a raita for dipping - cucumber and mint, tomato or mango raita would all be equally good.
If you don't care about everything being cut in strips and all regimentally lined up inside your spring roll, you can always dice everything up, mix it into the yoghurt mix and put a couple of tablespoons on each sheet of filo.
First made: 25th February 2013
1 carton yoghurt
1/2 tsp curry powder
1/2 tsp grated fresh ginger
zest of one lime
juice of half a lime
180g cooked chicken, shredded
1/2 mango, sliced and cut into strips (julienne)
1 yellow pepper, cut into fine slices
8 sheets filo pastry
50g butter, melted and mixed with a little olive oil
poppy or sesame seeds
Cooking Instructions:
In a bowl, mix together the first five ingredients and set aside.
For each sheet of filo, brush half the sheet with the melted butter and oil and fold in two lengthways. Close to one end, place some chicken, mango and pepper, leaving about 2cm margins on either side and top with a teaspoon of the yoghurt mix. Roll the end of the pastry up and fold in the edges after one full turn. Roll up completely with the ends turned in and place on a baking tray lined with baking parchment with the join underneath. Repeat with the other seven sheets.
Brush each spring roll with the rest of the melted butter. Tip some poppy seeds onto a tea plate and press each roll into them.
Bake in a hot (180C fan) oven until golden and crispy.
Serve with a fresh crispy salad or a raita for dipping - cucumber and mint, tomato or mango raita would all be equally good.
If you don't care about everything being cut in strips and all regimentally lined up inside your spring roll, you can always dice everything up, mix it into the yoghurt mix and put a couple of tablespoons on each sheet of filo.
First made: 25th February 2013
Tuscan Chicken Cakes
Ingredients:
180g cooked chicken, diced
1/2 tub ricotta
1 tbsp green pesto
2 cloves garlic, minced
1/2 tsp pizza seasoning - mine has chilli flakes in it as well as herbs; packs quite a wee punch
2 tbsps black olives, chopped
1 tbsp capers, rinsed and finely chopped
25g grated Pecorino or Parmigiano Reggiano
breadcrumbs
Cooking instructions:
Mix all the ingredients except the breadcrumbs in a bowl until well combined, seasoning well with salt and pepper; wet your hands and use them.
With wet hands, form the mixture into four cakes, place on a baking sheet lined with baking parchment and put in the fridge for 20 - 30 minutes.
Place the breadcrumbs in a shallow bowl and roll the cakes in them until they are fully covered.
Fry in a little butter and olive oil, turning once or twice, until golden brown on both sides.
Serve with potato wedges and a salad.
Instead of mixing the hard cheese into the wet mixture, you could mix it with the breadcrumbs, or mix more of it with the breadcrumbs.
First made: 26th February 2013
Chicken, Leek and Mushroom Pie
Ingredients:
1 pack read-rolled puff pastry
1 egg, beaten
500g chicken, cut into 2cm pieces
2 tbsps flour
250ml chicken stock - I was lucky enough to just happen to have concentrated mushroom soup (we had a glut of mushrooms) in the freezer so I substituted 100ml of that. You could use a tin of condensed mushroom soup)
1 leek, sliced - about 250g
2 garlic cloves, crushed
250g mushrooms, sliced
a few sprigs fresh thyme - I buy packs of fresh herbs and freeze them as they are if I haven't got any growing
salt and pepper
sherry for deglazing
Cooking Instructions:
Season the chicken and place in a freezer bag with the flour. Give it all a good shake until the chicken is all coated. Brown the chicken in some olive oil and set aside. Deglaze the pan with the sherry and pour over the chicken.
Sauté the leeks until just softening adding the garlic after a minute or two. Set aside.
Add the mushrooms to the pan and sprinkle with a little salt to draw out the juices. Once the juices have evaporated, fry for a few minutes until beginning to soften.
Put the leeks and chicken, with its juices, back in the pan and add the stock and thyme. Bring to the boil and cook, covered, for 20 minutes until the chicken is tender. Take the lid off and let the sauce reduce a little - the flour will have helped the sauce to thicken but you don't want your pie filling to be too wet.
Roll out the pastry a bit more until it fits your pie-dish with a bit extra all the way round. Keep the scraps for building the pie and for any decoration you want; I always make leaves!
Wet the edges of the pie dish with a little water, cut strips of pastry and press them round the sides. Tip the filling into the dish and fit a pie-bird, if you have one, in the middle. Sadly, I no longer have a pie-bird so I use my star-shaped pastry cutter as the next best thing; sometime the tree! Don't worry if you have neither of these things, you can simply cut slits in the top of the pie to let the steam out.
Wet the pastry already round the sides with water, place the pastry circle over the filling and press the edges into the pastry strips crimping the edge with your finger as you go. Now add any decorations, wetting them first to make them stick.
Brush the top of the pastry with the beaten egg and cook in the oven at 180C for 30 - 40 minutes until the pastry is risen and golden.
First made: a long time ago but this version on 9th January 2013
1 pack read-rolled puff pastry
1 egg, beaten
500g chicken, cut into 2cm pieces
2 tbsps flour
250ml chicken stock - I was lucky enough to just happen to have concentrated mushroom soup (we had a glut of mushrooms) in the freezer so I substituted 100ml of that. You could use a tin of condensed mushroom soup)
1 leek, sliced - about 250g
2 garlic cloves, crushed
250g mushrooms, sliced
a few sprigs fresh thyme - I buy packs of fresh herbs and freeze them as they are if I haven't got any growing
salt and pepper
sherry for deglazing
Cooking Instructions:
Season the chicken and place in a freezer bag with the flour. Give it all a good shake until the chicken is all coated. Brown the chicken in some olive oil and set aside. Deglaze the pan with the sherry and pour over the chicken.
Sauté the leeks until just softening adding the garlic after a minute or two. Set aside.
Add the mushrooms to the pan and sprinkle with a little salt to draw out the juices. Once the juices have evaporated, fry for a few minutes until beginning to soften.
Put the leeks and chicken, with its juices, back in the pan and add the stock and thyme. Bring to the boil and cook, covered, for 20 minutes until the chicken is tender. Take the lid off and let the sauce reduce a little - the flour will have helped the sauce to thicken but you don't want your pie filling to be too wet.
Roll out the pastry a bit more until it fits your pie-dish with a bit extra all the way round. Keep the scraps for building the pie and for any decoration you want; I always make leaves!
Wet the edges of the pie dish with a little water, cut strips of pastry and press them round the sides. Tip the filling into the dish and fit a pie-bird, if you have one, in the middle. Sadly, I no longer have a pie-bird so I use my star-shaped pastry cutter as the next best thing; sometime the tree! Don't worry if you have neither of these things, you can simply cut slits in the top of the pie to let the steam out.
Wet the pastry already round the sides with water, place the pastry circle over the filling and press the edges into the pastry strips crimping the edge with your finger as you go. Now add any decorations, wetting them first to make them stick.
Brush the top of the pastry with the beaten egg and cook in the oven at 180C for 30 - 40 minutes until the pastry is risen and golden.
First made: a long time ago but this version on 9th January 2013
Haggis Stuffed Chicken
Ingredients:
1 2kg chicken
1 small haggis
salt and pepper
olive oil
2 butter wrappers
Instructions:
Heat the oven to 200C (180C fan).
Take the haggis out of the packaging and break it up well - haggis comes already cooked so it only needs heated (if you're having it that way) so it's ready to go.
Carefully loosen the skin over the breast of the chicken with your fingers. To avoid tearing the skin, gently work the haggis under the skin until the breast is covered and the haggis about 0.5cm thick. Stuff the rest of the haggis into the chicken cavity. Rub olive oil all over the chicken and season it well with salt and pepper.
Cook the chicken for 30 minutes then cover the top with two butter wrappers and cook for a further hour and a half or until the juices in the thickest part of the thigh run clear.
After you've carved the chicken, serve the haggis from the cavity on the side.
First made: Qatar 2008
1 2kg chicken
1 small haggis
salt and pepper
olive oil
2 butter wrappers
Instructions:
Heat the oven to 200C (180C fan).
Take the haggis out of the packaging and break it up well - haggis comes already cooked so it only needs heated (if you're having it that way) so it's ready to go.
Carefully loosen the skin over the breast of the chicken with your fingers. To avoid tearing the skin, gently work the haggis under the skin until the breast is covered and the haggis about 0.5cm thick. Stuff the rest of the haggis into the chicken cavity. Rub olive oil all over the chicken and season it well with salt and pepper.
Cook the chicken for 30 minutes then cover the top with two butter wrappers and cook for a further hour and a half or until the juices in the thickest part of the thigh run clear.
After you've carved the chicken, serve the haggis from the cavity on the side.
First made: Qatar 2008
Chicken Casserole
Ingredients:
1 onion, peeled, halved and sliced
2 garlic cloves, peeled and finely chopped
sherry or marsala for deglazing
1 yellow pepper, quartered and sliced
2 carrots, peeled and sliced diagonally
1 tin chopped tomatoes
300ml chicken stock
6 chicken thighs, with or without bone but take the skin off
1/2tsp dried thyme
Cooking instructions:
Brown the chicken in a little olive oil then set aside.
Deglaze the pan, scraping up a the meaty bits that were stuck to the pan, and pour the juices over the chicken.
Cool the pan down a bit before adding a little more oil to sauté the onions, yellow pepper and garlic until soft.
Add the carrots and mix through the rest of the vegetables.
Pour in the stock and tomatoes add the herbs and seasoning then nestle the chicken thighs among the vegetables. Be sure to pour the chicken juices in too.
Bring to the boil then simmer, covered until the chicken is tender.
Serve with creamy mash flavoured with a good grating of pecorino cheese.
First made: 13th January 2013, or at least in this guise.
1 onion, peeled, halved and sliced
2 garlic cloves, peeled and finely chopped
sherry or marsala for deglazing
1 yellow pepper, quartered and sliced
2 carrots, peeled and sliced diagonally
1 tin chopped tomatoes
300ml chicken stock
6 chicken thighs, with or without bone but take the skin off
1/2tsp dried thyme
Cooking instructions:
Brown the chicken in a little olive oil then set aside.
Deglaze the pan, scraping up a the meaty bits that were stuck to the pan, and pour the juices over the chicken.
Cool the pan down a bit before adding a little more oil to sauté the onions, yellow pepper and garlic until soft.
Add the carrots and mix through the rest of the vegetables.
Pour in the stock and tomatoes add the herbs and seasoning then nestle the chicken thighs among the vegetables. Be sure to pour the chicken juices in too.
Bring to the boil then simmer, covered until the chicken is tender.
Serve with creamy mash flavoured with a good grating of pecorino cheese.
First made: 13th January 2013, or at least in this guise.