Chicken Tight Recipe
chicken tight recipe, looking for these recipes? check this for 5 best chicken tight recipe: Thai chicken and rice tray bake,Chicken and roast pumpkin pastry wreath,Chicken, bacon and rice bake,Hoisin chicken and coconut rice,Chicken pot roast
Thai chicken and rice tray bake
- 6 large chicken thigh cutlets, skin on, trimmed
- 1/4 cup Thai red curry paste
- 1 tablespoon peanut oil
- 1 lime, cut into 1cm slices
- 1 small brown onion, finely chopped
- 1 garlic clove, crushed
- 3cm piece fresh ginger, peeled, finely grated
- 1 lemongrass stalk, white part only, finely chopped
- 1 carrot, finely diced
- 1 1/2 cups white long-grain rice, rinsed
- 2 1/2 cups Massel salt reduced chicken style liquid stock
- 200g green beans, trimmed, cut into 4cm pieces
- 125g baby corn, thickly sliced
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 green onion, thinly sliced diagonally
- Sliced long red chilli, to serve
- Chopped roasted peanuts, to serve
- Fresh mint leaves, to serve
- Step 1Preheat oven to 180C/160C fan-forced. Place chicken and curry paste in a bowl. Rub paste all over chicken.
- Step 2Heat half the oil in a heavy-based flameproof roasting pan over medium-high heat. Cook lime for 1 minute each side or until charred. Transfer to a plate. Add chicken to pan, skin-side down. Cook for 3 minutes each side or until well browned. Transfer to a plate.
- Step 3Wipe pan clean. Heat remaining oil in pan over medium heat. Add brown onion, garlic, ginger, lemongrass and carrot. Cook, stirring, for 5 minutes or until onion softens. Add rice. Cook, stirring, for 2 minutes or until rice is coated in mixture. Add stock. Bring to the boil.
- Step 4Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Add beans, corn, lime slices, fish sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. Bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through. Top with green onion, chilli, peanuts and mint. Serve.
Chicken and roast pumpkin pastry wreath
- 800g butternut pumpkin, peeled, deseeded, cut into 3cm pieces
- 1 red onion, cut into thin wedges
- 1 1/2 tablespoons olive oil
- 400g chicken breast
- 300g fresh ricotta
- 1 cup firmly packed combined fresh basil and parsley leaves, finely chopped
- 2 tablespoons pine nuts, toasted
- 1 teaspoon finely grated lemon rind
- 1 garlic clove, crushed
- 80g (1/2 cup) sundried tomato halves, drained
- 1 egg
- 445g packet Carême shortcrust pastry, just thawed
- Plain flour, to dust
- Mixed or white sesame seeds, to sprinkle
- Tomato relish, to serve (optional)
- Step 1Preheat oven to 210C/190C fan forced. Line a large baking tray with baking paper. Place pumpkin and onion on the lined tray. Drizzle with 1 tbs oil. Season. Roast for 25-30 minutes, tossing halfway through cooking time, until golden and tender. Set aside for 10 minutes to cool. Transfer to a tray lined with paper towel to cool completely and absorb excess liquid.
- Step 2Meanwhile, heat the remaining 1/2 tbs oil in a frying pan over medium heat. Season chicken. Cook, turning, for 10 minutes or until chicken is golden (chicken will not be completely cooked through). Set aside to cool. Cut chicken into 3cm pieces. Set aside on a plate lined with paper towel to drain.
- Step 3Combine ricotta, herbs, pine nuts, lemon rind and garlic in a bowl. Season. Add the chicken and tomatoes to pumpkin mixture. Gently toss to combine.
- Step 4Whisk egg and 1 tsp water in a bowl. Place the pastry sheet, long side facing you, on a lightly floured sheet of baking paper. Spread ricotta mixture lengthways in a 9cm-wide strip down centre of pastry. Top with pumpkin mixture. Brush edges of long sides with egg. Bring pastry sides up and over to enclose filling. Roll tightly and lay seam-side down. Place in the fridge for 15 minutes to chill slightly. Remove from fridge and brush inside of short ends with egg. Bring ends together to form a circle and press to seal. Place in the fridge for 15 minutes to rest.
- Step 5Carefully transfer wreath on baking paper to a large baking tray. Brush with egg. Use a small sharp knife to score the top. Sprinkle with sesame seeds. Bake for 40-45 minutes or until golden and cooked through. Cool on the tray for 15 minutes. Transfer to a serving platter. Serve with tomato relish, if you like.
Chicken, bacon and rice bake
- 8 rashers middle bacon, rind removed
- 8 skinless chicken thigh fillets
- 2 tablespoons olive oil
- 1 cup white long-grain rice
- 6 green onions, thinly sliced
- 2 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 1 small lemon, rind grated, juiced
- 2 cups Massel chicken style liquid stock
- 1/4 cup coriander leaves
- Step 1Preheat oven to 180°C. Lay bacon flat on a board and cut the round, lean eye off each rasher. Dice eye pieces. Wrap 1 length of remaining bacon around each chicken thigh. Secure with toothpicks.
- Step 2Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until bacon is light golden. Remove to a plate.
- Step 3Add rice and diced bacon to frying pan. Reduce heat to low. Cook, stirring, for 1 minute. Add onions, garlic, turmeric, lemon rind, stock, and salt and pepper to frying pan. Cook, stirring, for 1 minute or until well combined. Transfer mixture to an ovenproof casserole dish. Arrange chicken thighs over rice, pressing down gently. Cover with a tight-fitting lid or foil.
- Step 4Bake for 50 minutes or until rice is tender and chicken is cooked through. Remove from oven. Drizzle with lemon juice. Sprinkle with coriander. Remove toothpicks. Serve.
Hoisin chicken and coconut rice
- 800g chicken thigh fillets
- 1/3 cup hoisin sauce
- 1/3 cup honey
- 1/3 cup soy sauce
- 1 tablespoon sesame oil
- 2cm knob ginger, finely grated
- 2 cloves garlic, finely grated
- 2 cups white rice
- 1 x 400mL can coconut milk
- 350 ml Massel salt reduced chicken style liquid stock
- 1 cup frozen peas
- 1/2 cup coriander leaves
- extra chopped spring onions/hoisin sauce to serve
- Step 1Preheat the oven to 200 degrees celsius.
- Step 2Cut the thighs into large chunks. Place them into a freezer bag. Then add the hoisin, honey, soy sauce, ginger, garlic and sesame oil to the chicken. Close the bag and squish together until evenly distributed. You can marinade the chicken in the bag for 24 hours if you like, but strictly speaking, you could go right ahead and use it straight away.
- Step 3Meanwhile, measure your rice into a strainer and rinse under the tap until the water runs clear. Put the rice into a baking tray.
- Step 4Pour the coconut milk and chicken stock over the rice. Add the peas and stir together until evenly distributed.
- Step 5Remove chicken from the bag and lay the pieces over the rice mixture. Cover the whole tray tightly with foil and place in the oven to cook for about 35 minutes, or until the rice has absorbed most of the liquid.
- Step 6Remove from the oven and let the tray rest for 10 minutes, covered with the foil. This is an important step. It will give the rice a chance to finish absorbing the cooking liquid and fluff up nicely.
- Step 7Serve with some coriander or chopped spring onion and an extra drizzle of hoisin sauce on top of the chicken. Delish! And only one tray to wash up.
Chicken pot roast
- 1 head garlic, halved
- 6 fresh lemon thyme sprigs
- 1 x 1.5kg whole chicken
- 12 chat potatoes, halved
- 4 pickling onions, halved
- Olive oil, for brushing
- Sea salt flakes
- 1/2 cup (125ml) Massel chicken style liquid stock
- 1/2 cup (125ml) white wine
- Step 1Preheat oven to 150C fan-forced.
- Step 2Place half of the garlic and lemon thyme inside the chicken cavity, secure the legs with kitchen string and place in a large heavy-based saucepan. Place the potato, onion and remaining garlic and lemon thyme around the chicken. Brush the chicken with oil and sprinkle with salt. Add the stock and wine and cover with a tight fitting lid.
- Step 3Bake for 1 hour and 30 minutes. Remove the lid and cook for a further 45 minutes or until the potato is tender. Rest for 10 minutes before carving.