ZINGY CHICKEN STIR-FRY
Quick, easy and on the table in less than 30 minutes - what more could you ask for?
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
- Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.
ZINGY SALSA CHICKEN CASSEROLE
A Zingy good dish! A special treat for your family! You can go mild, medium or hot on the salsa to flavor this delicious dish! Just add a salad and you have a complete meal! Easy! Easy!
Provided by Seasoned Cook
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9 x 13 inch baking dish with oil.
- Add rice to baking dish. Salt and pepper chicken breasts and place on top of rice.
- Pour water over chicken and rice. Spoon salsa over chicken.
- Cover with foil and bake in a 350 degree oven for 1 hour. Uncover, sprinkle cheese on top and return to oven for 3 minutes.
Nutrition Facts : Calories 553, Fat 23.2, SaturatedFat 9.9, Cholesterol 122.5, Sodium 738, Carbohydrate 42.2, Fiber 1.8, Sugar 2.6, Protein 41.8
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
ZINGY RED SAUCE
Provided by Alison Roman
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
- DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
ZINGY CHICKEN
Make and share this Zingy Chicken recipe from Food.com.
Provided by bevs kitchen
Categories Chicken Thigh & Leg
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make 2 or 3 cuts in the chicken thighs.
- Place chicken in an ovenproof dish.
- Zest and juice the limes.
- Peel and grate ginger.
- Deseed and chop chili.
- Mix lime juice, lime zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
- Pour over the chicken marinate for 2 to 3 hours.
- Preheat oven to 190 degrees Celsius/Gas 5.
- Cook skin side up for 20 minutes.
- Drain off liquid and discard.
- Increase temperature to 200 degrees Celsius/Gas6; cook for another 15 minutes.
Nutrition Facts : Calories 653.8, Fat 48.1, SaturatedFat 11.4, Cholesterol 189, Sodium 1682.8, Carbohydrate 13.2, Fiber 1.5, Sugar 8.2, Protein 42.3
ROASTED COD WITH ZINGY BEETROOT SALAD
Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing
Provided by Liberty Mendez
Categories Dinner, Lunch
Time 28m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put a pan of water on a high heat. When it boils add the potatoes, then turn the heat down and simmer for 10-12 mins until tender.
- Meanwhile combine all of the salad ingredients, reserving a little coriander. Season lightly. Once the potatoes are cooked, drain and run under cold water to cool. Drain again and toss through the salad.
- Rub the oil over the cod fillets, then put on a non-stick baking tray and lay a few ginger and lime slices on top of each fillet. Put in the oven and cook for 6-9 mins, depending on thickness.
- Divide the salad between four plates, then top with the cod and remaining coriander.
Nutrition Facts : Calories 262 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium
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- 2. Heat a large cast-iron pan or oven proof skillet over high heat. Liberally season the chicken with salt and pepper. Once the pan is hot, add enough olive oil to coat the bottom of the pan. Add the chicken thighs, skin side down, and sear until the skin starts to brown, about 5 minutes. Flip the chicken and sear for a few minutes more and then remove the chicken to a plate.
- 3. Add the rest of the olive oil to the pan. Add the onion and garlic and cook until onions start to soften. Add the diced tomatoes. Add a few tablespoons of water to the empty tomato can and swirl to get the rest of the tomato out and add to the pan. Then add the pepperoncini (plus the liquid), olives and capers. Stir to combine and bring to a bubble.
ZINGY BBQ CHICKEN WITH SMASHED POTATOES AND PEAS - NADIA LIM
From nadialim.com
- PREHEAT Bring a large pot (with a lid) of salted water to the boil. BBQ grill or hot plate to medium-high (if using).
- Pat chicken dry with paper towels and place in a large bowl with all remaining zingy BBQ chicken ingredients. Mix to combine and set aside to marinate for 5–10 minutes.
- Cook potatoes in pot of boiling water (covered) for 13-15 minutes, until soft. Add peas for the last 3 minutes of cook time. Drain and return to pot with butter, milk and mayo (if using). Lightly crush with a fork and season to taste with salt and pepper. Set aside and keep warm, with lid on.
ROAST CAULIFLOWER SALAD WITH ZINGY DRESSING - TIFFIN AND TEA
From tiffinandteaofficial.com
- Make the marinade in a small bowl and mix thoroughly. Pour over the veg. Place tray in oven and bake for 25 - 30 minutes.
- Combine olive oil, lemon juice and zest, pistachios, green chillies, mint and yoghurt in a blender and blend till smooth. Stir in salt and honey.
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- Combine flour, salt, pepper and cayenne in a saucepan; gradually add chicken broth and skim milk, stirring with a wire whisk until smooth. Place over medium heat and cook, stirring constantly, until thickened. Add mustard and lemon juice. Allow to cool.
- Heat margarine and oil in a skillet. Add chicken pieces, green onions and garlic. Sauté until chicken is just firm and cooked through, about 10 minutes.
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