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Chicken Recipes

Christmas Recipes

•  Chicken Innvoltini
•  Chicken with Grape and Dried Apricot Stuffing
•  Champagne Chicken
•  Texan Roast Chicken

Chicken Innvoltini
 
• 1 NutriPlus Air-Chilled Chicken
• Salt and pepper
• Olive oil

Seasoning for minced chicken:
• 1 tsp mixed herbs
• 2 tbsp olive oil
• 8 slices sundried tomatoes in
  olive oil, sliced thinly
• 1 small green and yellow
  zuchinni, cut into cubes
• A few sweet basil leaves
• 8 cherry tomatoes, cut into half
• 1/2 tsp salt and pepper to taste
• 1 packet cream sauce, cook as per instruction on the packet

Method:

1. Cut chicken to get two whole legs. Debone whole leg and
    marinate with some salt and pepper. Leave aside.

2. Using 250g chicken breast without skin, mince chicken and add
    in seasoning.

3. Divide mince into two portions and spread it onto the whole leg.
   Put half amount of sliced tomatoes in the middle and roll up.
   Either secure with wooden picks or with cotton rope. Brush chicken
   generously with olive oil.

4. Cook chicken at 200 degrees centigrade for 30-35 minutes. In
    the meantime boil zuchinni till tender. Drain and leave to cool.
    Then mix in tomatoes and basil leaves.

5. Serve chicken with zuchinni, tomato salad and cream sauce.

Prep time:      40 minutes
Cooking time: 40 minutes
Serves:           2

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Chicken with Grape and Dried Apricot Stuffing

• 1 NutriPlus Air-Chilled Chicken
• 2 tsp salt
• 50g butter, room temperature

Stuffing:
• 50g dried apricots, cut small
• 150 green seedless grapes,
  cut half
• 1 medium onion, chopped
  finely
• 4 cloves garlic, chopped finely
• 100g butter
• 120g fresh white breadcrumbs
• 1 tsp sage
• Salt and pepper to taste
• Extra grapes and apricot to garnish chicken

Method:

1. Prepare the stuffing first. Melt butter, add in chopped onion
    garlic and fry till soft. Remove from fire and add in the rest of
    the stuffing ingredients.

2. Rub salt all over chicken and inside the cavity. Loosen the skin
    around the neck to make a pocket. Stuff in some of the stuffing
    and secure the skin with a wooden pick.

3. Put the rest of the stuffing into the cavity and secure it with a
    wooden pick.

4. Cover chicken with butter and place a piece of foil over chicken
    breast.

5. Place chicken in a rack over a roasting tin and cook for 1 hour
    10 minutes. Remove foil half an hour before the end of cooking
    time. Bast chicken every 20 minutes.

6. To test if chicken is cooked, pierce the thickest part of the thigh,
    and if the liquid comes out golden and clear it's cooked!

7. Serve chicken with stuffing, vegetables of your choice.

Prep time:      40 minutes
Cooking time: 1 hour 10 minutes
Serves:           4

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Champagne Chicken

• 1 NutriPlus Air-Chilled Chicken,
  cut into 12 pieces
• 2 tbsp salt
• 3 tbsp custard powder
(Combine the above together)

Sauce:
• 2 tbsp brandy, optional
• 100 ml Sprite or 7-Up
• 1 tbsp sweet chili sauce
• 1 tbsp lemon juice
• 1 tsp lemon rind
• 1 1/2 tbsp sugar
• 1 tsp cornflour
• 1 tsp salt
• 2 tsp chopped garlic
• Cooking oil
• Garnish with spring onions

Method:

1. Marinate chicken for at least 1 hour.

2. Heat oil for deep-frying. Put in chicken pieces and fry till cooked
    and golden in color. Remove chicken and drain.

3. Leave 1 tbsp oil in the wok, sauté garlic till fragrant, add in
    sauce mixture and bring it to a boil. Add in fried chicken and
    stir till well mixed.

4. Serve chicken garnish with spring onions.

Prep time:      20 minutes
Cooking time: 25 minutes
Serves:            4

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Texan Roast Chicken

• 1 NutriPlus Air-Chilled Chicken,
  cut into half
• 1 tbsp salt
• 3 tbsp olive oil
• 5 cloves garlic, crushed finely

Spice Mixture:
• 1/2 tbsp coriander powder
• 1/2 tbsp cumin power
• 1/2 tbsp cinnamon powder
• 1/2 tbsp paprika powder
• 1 tbsp plain flour
  (Combine together)
• 1 red, yellow and green capsicum, cut into half
• 4 cherry tomatoes, cut into half
• Salt and pepper to taste
• A few limes

Method:

1. Preheat oven to 200 degrees centigrade.

2. Combine salt, olive oil and garlic together. Brush both inside
    and outside of chicken with olive oil mixture.

3. Coat chicken with spice mixture. Then place chicken onto a rack
    in a baking dish.

4. Drizzle with some olive oil over chicken and bake for 40
   minutes. If chicken starts to brown too quickly, cover with a piece
   of foil.

5. Brush capsicum with olive oil and grill till lightly burn. Sliced and
   mixed in cherry tomatoes. Season it with salt and pepper to
   taste.

6. Remove chicken from oven and allow it to stand for 10 minutes.
    Serve chicken with cut lime wedges and capsicum salad.

Prep time:      20 minutes
Cooking time: 50 minutes
Serves:           2

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