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Asian BBQ Chicken

Asian BBQ Chicken recipe, eat well on universal credit

This is a fusion kind of disk with both Indian and Asian influences. We really enjoyed it!

Ingredients:-

Chicken Thighs and Wings
2 Tbsp of Brown Sugar
2 Tbsp of Soy Sauce (Gluten free for us)
3 Tbsp of Fresh Lime Juice
1 and ½ Tbsp of Oil
½ Tbsp of Sesame Oil
¾ Tsp of Garam Masala
3 Cloves of Garlic, minced
1 and ½ Tsp of Ginger, grated
½ Tsp of Cayenne Pepper

Method:-

(1) Combine all the ingredients excluding the Chicken to make the marinade in a bowl.
(2) Reserve a little marinade for later.
(3) Add the Chicken to the main bowl and ensure it id fully coated.
(4) Cover and place in the fridge for 4 to 5 hours.
(5) In a pre-heated oven at 180c cook for 20 minutes.
(6) Remove from the oven and pour the reserved marinade over.
(7) Place under the grill and turn occasionally until the sauce has caramalised.

The Thai Cucumber Salad was a prefect side. We served ours over Rice Noddle garnished with Coriander , sliced Chillies and sliced Spring Onions.

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Chicken Chilidron recipe, eat well on universal credit

While searching for inexpensive bits of Chicken for the Foxes I came across this box of bits. We had some Chorizo left in the fridge which I added to and this was the result. I’m pretty sure if I’d brought some old cardboard boxes home, Sue would have made a cracking meal from the, but this flavour combination was considerably better….

Ingredients:-

2 Legs & 2 Thighs of Chicken
200g of Chorizo, thickly sliced
1 Onion, sliced
3 Cloves of Garlic, minced
1 Tin of Plumb Tomatoes, chopped
400ml of Chicken Stock
A few sprigs of Rosemary
1 Large Red Pepper, charred in Oil
1 Hand full of mixed Olives
½ a Tsp of Paprika
½ a Tsp of Turmeric
The zest of one Lemon
3 Anchovies, drained
300 ml of boiling Water
A Glug of Shaoxing Wine
Salt & Pepper to season
Oil to fry

Method:-

(1) Add a little Oil to a Dutch Oven and heat to a medium heat.
(2) Season the Chicken portions with Salt & Pepper and then brown on all side, setting aside.
(3) Add the Chorizo and fry until crisp. Remove and set aside with the Chicken.
(4) Add the Onion and fry until softened.
(5) Add the Garlic and stir as it cooks to soak up the Chorizo Oil.
(6) Reduce to heat to low.
(7) Chop the Tomatoes.
(8) Char the Red Pepper in a griddle pan with a little oil. Remove and set aside.
(9) De-glaze the griddle pan with the Shaoxing Wine.
(10) To the Dutch Oven add the Peppers, Tomatoes and Chicken Stock.
(11) Add most of the Rosemary (Holding back a sprig), Chicken, Chorizo and the de-glaze from the griddle pan.
(12) Reduce the heat to low and simmer with the lid slightly open for 1 to 1 ½ hours, until the sauce has thickened and the Chicken is tender.
(13) Place the Olives in a bowl and pour over the boiling water, leaving to steep, with a pinch of Paprika & Turmeric
(14) Add the Olive Stock and cook for a further 30 minutes.
(15) Add the Lemon Zest and Anchovies, stirring in well.
(16) Fry the remain Rosemary to crumble as a garnish.
(17) Before serving remove the Rosemary sprigs from the Dutch Oven.

We served ours over mixed rice and it was really good. Or as Sue says. "It was OK!!!!!"

 

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