Fragrantchicken Recipes

Steps:

• Make the marinade-combine all marinade ingredients in a bowl; mix well.
• Add in the chicken; stir to coat; let stand 10 minutes.
• Make the sauce-combine all the sauce ingredients in a small bowl; mix well; set aside.
• Add oil to a small saucepan and place over high heat.
• When the surface of the oil begins to shimmer, add the garlic and shallots; cook/stir until golden brown, about 1 minute.
• Remove with a slotted spoon and drain on paper towels; remove oil from heat.
• Place a stir-fry pan over high heat until hot; add 1 tablespoon garlic-shallot oil, swirling to coat the sides.
• Add in the chicken; stir-fry until no longer pink, 3-4 minutes; add the browned shallots and garlic and the sauce; bring to a boil.
• Add in the cornstarch solution and cook/stir, until the sauce boils and thickens, about 45 seconds.
• Transfer to a serving plate.

Steps:

• Coarsely process the 1st nine ingredients (onion through salt) with 2 Tbsp water in a blender or food processor.
• In a 12-inch skillet or sauté pan, saute sliced onion in oil over medium high heat until onion turns golden.
• Reduce heat to medium-low, add processed onion-seasonings mixture to pan and saute about 4 minutes, stirring constantly, scraping pan often to prevent from sticking and burning.
• Add chicken to pan, tossing to coat thoroughly, then add tomatoes, peas and 1/3 cup water.
• Increase heat to medium, cover pan, and let simmer 25 min; uncover and continue to cook until sauce is thickened and chicken is very tender.
• Fold in raisins and continue to cook just long enough to heat through.
• Spread a bed of rice on each of 4 plates or shallow bowls, pile chicken and sauce over rice, then spoon yogurt over the top.

Steps:

• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.
• Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
• Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
• Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

Steps:

• Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
• Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
• Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
• Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
• Garnish with chopped cilantro and lemon wedge and serve.

Steps:

• Place rice, water, sesame oil, chicken bouillon, olive oil, green onion, garlic and ginger in a rice cooker. Stir, and then place chicken thigh on top. Turn on rice cooker.
• When the rice is done, mix the rice so that the oil will be evenly mixed with the rice. Serve.

Steps:

• Mix spices in small bowl.
• Heat oil in a Dutch oven or small soup kettle over medium-high heat; add onion and saute until golden, 8 to 10 minutes.
• Add garlic; saute until fragrant, about 30 seconds. Add spices; toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer; cook uncovered until flavors blend and stew is thick, about 20 minutes.
• Remove from heat, sprinkle with cilantro and serve over rice.
• Pass chutney separately.

Steps:

• Make the rice:
• Place the rice, water, and salt in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tight-fitting lid and cook for 12 minutes or until just tender. Remove from the heat and allow to steam for 8 minutes. Fluff the grains with a fork to serve.
• Make the curry:
• Place a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2-3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5-8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine. Top the curry with the lime leaf, cilantro, cashews, and chile. Serve with the rice and lime wedges.

Steps:

• Tip the onions, garlic, ginger, ground spices, chilli and half the coriander into a food processor. Add 1 teaspoon salt and blend to a purée. Tip the mixture into a medium saucepan and cook over a low heat for 10 minutes, stirring frequently.
• Crumble in the stock cube, add the boiling water and return to the boil. Add the chicken, stir, then lower the heat and simmer for 20 minutes until the chicken is tender.
• Chop the remaining coriander, reserve 2 tablespoons, then stir the remainder into the curry with the chickpeas. Heat through and divide between four bowls. Sprinkle with the reserved coriander and spoon over the yogurt, then serve with basmati rice, naan bread or poppadums.

Steps:

• For the slowcooker: Place chicken thighs in bottom of slowcooker. Sprinkle with salt and pepper. Top with thinly sliced fennel, onion, garlic, stewed tomatoes, brown sugar and wine.
• Cover and cook on low for 6-8 hours.
• For the oven: Preheat to 375. Place chicken thighs in a shallow baking dish. Sprinkle with salt and pepper. Top with all remaining ingredients.
• Bake at 375 for 45-55 minutes or until juices run clear.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put ½ a lemon and ½ a garlic head into the chicken's cavity, then put into a roasting tray. Mix butter, garlic and half the spices and spread over chicken breast and legs. Season well. Can be prepared up to a day ahead and kept covered in the fridge. Put the remaining garlic into the tray and roast chicken for 1 hr. Mix remaining spices into yogurt and season.
• Remove chicken from oven and smother with yogurt. Spoon some of the juices over, add the remaining lemon to the tray, then roast for 15 mins or until the yogurt is golden and set and the juices run clear. Lift chicken onto a board, cover and rest for 10 mins before carving. Serve hot or cold.