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Chicken Recipe Boxes

MOROCCAN ORGANIC CHICKEN WITH LEMON & GREEN OLIVES

Moroccan Chicken

4tbsp olive oil

2 onions, finely chopped

4 garlic cloves, finely chopped

1tbsp paprika

1tbsp ground cumin

1tsp black pepper

½tsp saffron powder

1tbsp ground turmeric

8 organic chicken thighs, on the bone, skinned

175g/6oz green olives

4 lemons, 2 juiced & 2 sliced

Salt & black pepper

2tbsp dried parsley

Serves 4

  1. Heat the oil in a heavy pot over medium heat.
  2. Add the onions and cook until softened but not coloured, about 5 minutes. Add the garlic, paprika, saffron, turmeric and chicken and cook gently, stirring, until the chicken is thoroughly imbued with, and coloured by, the spices, about 5 minutes.
  3. Add the olives, pour over the lemon juice and chicken stock and tip in the lemon slices.
  4. Simmer gently until the chicken is cooked through, about 25 minutes.
  5. Season to taste with salt and black pepper, if necessary.

Serve the chicken smothered in its spiced yellow sauce with a sprinkling of parsley with hot buttered couscous, or plenty of warm, crusty bread.

 

 

HONEY & CHILLI ORGANIC CHICKEN SALAD

Honey and Chilli Chicken Salad

 

2tbsp honey

2tbsp vinegar

2tbsp soy sauce

1 egg white

1 tbsp cornflour

1kg organic diced chicken

2 garlic cloves, crushed

12 lettuce leaves

4tbsp sunflower oil

125g/4oz cashew nuts

1tsp chilli powder

12 spring onions cut into diagonal lengths

Tabasco

6 tomatoes, sliced

Coriander to garnish

Serves 4

 

  1. Combine the honey, vinegar and soy sauce in a small bowl.
  2. In a mixing bowl, beat the egg white with the cornflour, then stir in the chicken pieces with about half the crushed garlic. Arrange 3 salad leaves on each plate.
  3. Heat 3tbsp of the sunflower oil in a wok or large non-stick frying pan over high heat. When it is very hot, add half of the chicken pieces and stir-fry until golden and cooked through, about 5 minutes. Remove the chicken from the pan, set aside, then repeat with remaining chicken pieces.
  4. Off the heat, wipe the wok or pan clean with kitchen paper. Heat the remaining tbsp oil in the wiped out wok or pan over medium heat. Add the cashew nuts and stir-fry until golden brown, about 3 minutes, then remove from the wok and set aside.
  5. Throw the chilli, spring onions and the rest of the garlic into the wok or pan. Stir-fry until aromatic and spicy-smelling, 1-2 minutes. Then return the chicken pieces and nuts to the wok or pan. Now pour in the honey-vinegar-soy mixture, standing well back to avoid vinegar fumes. Let the sauce bubble and reduce a little for a minute or so. Taste and, if necessary, adjust the seasoning with extra soy sauce and Tabasco.
  6. Spoon the chicken with its sweet-and-spicy sauce on to the salad, scatter with tomato and garnish with coriander. Eat at once.

 

TARRAGON MUSTARD ORGANIC CHICKEN SKEWERS

Tarragon and Mustard Chicken

8 organic chicken thighs, boneless & skinless

2tbsp dried tarragon

4tbsp Dijon mustard

4tbsp white wine vinegar

2tsp paprika

1tbsp sugar

1tsp black pepper

Salt

Serves 4

  1. Cut each thigh into 6 equal-sized pieces.
  2. Thread pieces onto skewers.
  3. Combine tarragon, mustard, vinegar, paprika, sugar and pepper. Pour over skewered chicken.
  4. Cover and refrigerate for 30 minutes.
  5. Grill until the chicken is opaque with no trace of pink, 5 minutes per side.
  6. Sprinkle with salt.
Serve with hot, creamy blue cheese sauce.

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