Tag Archives: Rice

Chicken in Preserved Lemon Marinade with Spinach Salad

Chicken in Preserved Lemon Marinade with Spinach Salad

Chicken in Preserved Lemon Marinade with Spinach Salad

I always seem to have some kind of version of this meal in my recipe rotation.  This is the latest.  Inspired this time by preserved lemons.  One of those ingredients that I became aware of a few years ago, but didn’t know how to work with them.  This was my first attempt – seems like my strategy is to stay in my comfort zone of chicken and salad and to experiment from there.  I’m pleased to say that this recipe is definitely a keeper.

Preparation Time:  20 minutes plus up to 2 hours to marinate the chicken.
Cooking Time:  20 minutes

Serves: 4
Ingredients
For the Chicken
The meat from 2 to 3 boned, skinned chicken thighs per person
2 x preserved lemons chopped finely
2 x tbsp olive oil
Juice of one lemon
4 x tbsp honey
3 x tsps coriander
1 x tsp cinnamon
2 x large garlic cloves, crushed
Salt to taste (I always taste this marinade before I add salt because the preserved lemons can be salty enough)
Optional: Some dried chili

Optional: Some toasted almonds to dress

The Spinach and Rice Salad
1 x large red onion chopped finely
100gr / 3.5oz. baby spinach
300gr / 10.5oz. rice, cooked and cooled
4 x tomatoes with their seeds removed and chopped finely
A handful of fresh coriander leaves chopped roughly

Salad Dressing
3 x tbsp olive oil
Juice of one Lemon
2 x tbsp honey
2 x tsp coriander
1 x tsp cumin
Salt to taste

Method

  1. Bring the ingredients for the marinade together in a bowl, add your chicken and cover it in the lemon marinade. Cover with cling film and set aside in the fridge to marinate for at least 30 minutes or up to 2 hours if you can.
  2. Pre-heat your oven to 200°C / 400°F, place the chicken in a roasting tray lined with aluminium foil and cook for 20 to 25 minutes or until the chicken has browned a little and is cooked through.
  3. While the chicken is cooking, you can make the salad. Stir the dressing ingredients together and set aside.
  4. Place all the salad ingredients in a bowl and mix them evenly. Only pour over the dressing when you are ready to serve otherwise it will wilt your leaves and the salad will become limp.  Toss the dressing through the salad gently with two large metal spoons.
  5. Check your salad for seasoning and serve the chicken on top with some toasted almonds sprinkled over the dish.

 Tips and Variations

  • If you are making this marinade for a lesser quantity of chicken I keep the measurements the same.
  • Once cooked, the chicken can keep for a couple of days in the fridge – great with all kinds of salads or in a sandwich.
  • The cooking time on your chicken may vary based on the thickness of the meat. If you feel the top is colouring too much before the meat is cooked you can place some aluminium foil over it for part of the cooking time to protect it as well as the chicken from drying out.
  • If there are nice juices in the bottom of your roasting tray, add them to the salad dressing.

 

Thai Glazed Salmon

Thai Glazed Salmon

Thai Glazed Salmon

I suppose that’s not strictly true, I mean the idea was to make a glaze, but it ended up as being more of a sauce – I like it better that way.  If you want a glaze in the true sense of the word, then all you have to do is put the salmon back  in the pan once the glaze is cooked and cover it in the sauce letting it kind of stick to the fish.  I made so much of this that I had some left over and it was great the next day broken up over my salad.  Oh, and don’t think you have to stick to salmon, this works really well with chicken and pork too. 

Preparation Time: 20 minutes
Cooking Time: 15 minutes 

Ingredients for 4 Servings
700gr / 1.5 lb. of skinless salmon filet sliced into strips of about 2cm / just less than an inch thick
2 x tbsp of sunflower oil
4 x spring onions (scallions) chopped finely (keep a little back to dress the dish)
1 x red chili chopped finely
50gr / 1.7 oz. of fresh ginger sliced julienne (matchsticks)
2 x garlic cloves chopped finely
4 x tbsp of sweet chili sauce
Juice of one lime
2 x tbsp honey
2 x tbsp Thai fish sauce

To Dress
Some fresh coriander (cilantro) leaves, lime wedges and spring onion (scallion)

Method

  1. Heat the oil on a high heat in a heavy bottomed frying pan.
  2. Season the salmon with a little salt and when the oil is hot place the salmon filets in the pan. They should sizzle a bit but not too aggressively.  Cook the salmon on each side for about 3 minutes.  Be careful not to over load the pan, if you have too much salmon, then cook it off in batches.
  3. While the salmon is cooking you can prepare the glaze mix by measuring the chili sauce, honey, lime and fish sauce into a bowl and mix through with a fork.
  4. Remove the salmon from the pan and set aside on a clean plate.
  5. Put your pan straight back on the heat and add the spring onions (scallions), garlic, ginger and chili to the pan and fry off for a minute or so.
  6. Add the glaze mix, stir through and let it bubble and reduce for a couple of minutes until it is quite thick and syrupy .
  7. Serve the glaze poured over the salmon with the spring onions (scallions) and coriander (cilantro) and a few lime wedges on the side for squeezing.

Tips and Variations

  • You can make this glaze to cover chicken to. I like to use chopped chicken breast, but I don’t remove the chicken from the pan to make the glaze.  I also prefer this version with soy sauce instead of fish sauce.
  • Serve with rice noodles.

Recipe for Savannah Red Rice

RiceRedSavannah

And of course, if you are making southern fried chicken (or roast chicken), you’ll be wanting something to go with it.  Look no further, Savannah Red Rice is ideal!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Serves 4 to 6
2 x tbsp sunflower (or other vegetable oil)
2 x garlic cloves chopped finely
2 x shallots chopped finely
2 x red bell peppers chopped finely
100gr / 3.5 oz pancetta in strips (or bacon)
1 x tsp paprika powder
250gr / 9 oz. rice boiled and cooled
400gr / 14 oz. tin of chopped tomatoes
125ml / 4 oz. passata
125ml / 4 oz. tomato ketchup
1 x tbsp honey
1 x tsp Tabasco sauce
A pinch of salt
Some freshly ground black pepper
2 x tbsps grated parmesan cheese
1 x tbsp unsalted butter (optional)

Method

  1. Heat the oil in a non-stick frying pan, add the garlic and shallots and cook for a minute or so on a medium high heat to brown and soften them a little.
  2. Put your oven on to heat to 180°C / 350°F.
  3. Add the red pepper to your pan, stir through and cook for a few minutes then add the pancetta, mix through and when it is cooked add the paprika powder, tomatoes, passata, ketchup, honey, Tabasco, salt and pepper. Stir through to combine the mix and allow to cook on a simmer for about 5 to 7 minutes just to get the flavours going.
  4. Take your pan off the heat, add the rice. I find it easier to stir it through your mix with a fork so that the grains separate, add the butter and the parmesan. There should be enough heat to melt the butter, once melted taste to check for seasoning and add salt and/or pepper if needed.
  5. Pour your mix into an oven proof dish and place in the oven for about 30 minutes or until the rice has taken up some of the sauce and become somewhat dryer so that you can fork through it to fluff it a little.

Tips and Variations

 Serve with southern style fried chicken or I like this rice with roast chicken.

Parsee Style Red Chicken Curry

Parsee Style Red Chicken Curry

Parsee Style Red Chicken Curry

It was high time I added to my curry collection.  After much research, this Parsee style made it to top of the list!!

Preparation Time: 20 minutes
Cooking Time: 25 to 35 minutes

Ingredients for 4 servings
1kg / 2.2lb boneless chicken thighs cut into bite sized pieces.  You can also use chicken breast, but I feel that thighs give better flavour.  A nice compromise is to do half and half.
3 or 4 bay leaves
2 x tbsp sunflower oil
1 x tbsp tomato purée
Some honey to taste (optional)
A handful of toasted flaked almonds to dress (optional)

Spices to be ground
These spices should be ground  in a spice grinder or with a mortar and pestle.  If you don’t have this, you can use powdered versions of the spices.  3 x tsp coriander, 1  tsp cumin, 2 x tsp cinnamon.  Add this to the food processor with the rest of the ingredients below.

2 x tsp corriander seeds
1 x tsp cumin seeds
5cm / 2 in.  stick of cinnamon

Ingredients to be blended
Add these ingredients to a food processor with the dry spices that you have ground and blend until smooth.

2 x red onions, quartered
4 x to 6 garlic cloves
A thumb sized piece of ginger, peeled
2 x fresh red chilis, stalk removed and halved
1 x tsp of kashmiri chili powder
1 x heaped tsp of paprika powder
1 x tsp turmeric
1/4 tsp of salt
5 x medium tomatoes, halved

Method

  1. Grind the corriander seeds, cumin seeds and cinnamon.
  2. Add the ground spices to the processor and blend with the ingredients as listed above.
  3. Heat the oil in a non stick pan, when hot add the bay leaves and let them sizzle for a few seconds.
  4. Add the paste and the tomato purée to your pan and cook, stirring for a couple of minutes.
  5. Add the chicken pieces and stir through. Set to cook at a gentle simmer, covering with a close fitting lid.
  6. Cook for about 20 minutes or until the chicken is cooked through. Check for salt, remove the bay leaves and add a tbsp of honey or two if you wish.

Tips and variations

  • As with all curries, the level of spice is a very personal thing.  With this, I mean of course chili heat.  If you are not sure how hot it will be, use the two fresh chilis and add the kashmiri chili later on.  Check first that the chicken is cooked, taste your sauce, if you want more heat, add the kashmiri.
  • Sometimes it can be difficult to get kashmiri chili powder.  You can substitue it with normal chili powder and a little more paprika powder.  Kashmiri chili powder gives a really good colour as well as heat.
  • I like to serve this curry with some plainly boiled white rice.  I love to toast almonds and sprinkle them over the curry for a little texture.  And, of course it’s always a good idea to serve some yogurt with any curry.
  • If you would like the curry to be thicker.  Remove the lid and turn up the heat allowing the sauce to reduce.  Remember though, this will intensify the flavour and the heat.  Likewise, you can add some water to have a thinner sauce.

Parsee Style Red Chicken Curry

Recipe for Chicken Piri Piri

Recipe for Piri Piri Chicken

Recipe for Chicken Piri Piri

My recipe for chicken piri piri recipe has been a long time in the making.  It’s origins lie way back in 1994 when I spent a summer working in the Algarve.  This was my introduction to frango (chicken) piri piri.  After a summer of eating only piri piri and sardines, I went off both of these dishes – but time passes, you get older, nostalgic.  Hungry thoughts went back to that summer and of course its food.  I found a couple of piri piri recipes from famous chefs, but it just wasn’t what I remembered.  I put it on the back burner for a while (not literally).  For some reason, the idea that I didn’t know how to make a good piri piri marinade really annoyed me.  So, this time I went for it.  I booked a flight to Portugal and spent a long weekend tasting various piri piri meals!  Extreme?  You be the judge…… tell me if you think it was worth it….

Chicken Preparation Time: 10 minutes, plus 1 hour marinating time
Time To Make the Piri Piri Marinade: 10 minutes
Cooking Time: 35 to 45 minutes
Rice Preparation Time: 5 minutes
Rice Cooking Time: 10 minutes

Ingredients for 4 servings
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

Method

  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.
  4. Place the piri piri marinade ingredients into the food processor and blend until you get a smooth purée.
  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.
    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.
  7. 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.
  8. 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.

 Tips and Variations

  • 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.
  • The marinade works well with chicken pieces too (thighs, legs, wings, breasts)
  • The chicken will blacken a little on the outside, this is how it is supposed to look.
  • If you don’t have time to let the meat marinade for an hour, just use whatever time you have.
  • Serve with a simple green salad and some crisp, fresh Vinho Verde.
  • I like to make extra marinade to keep in the fridge for the next time – it will keep easily for a good few weeks.

PiriPiriChick