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Category: Poultry

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

Chicken, Halloumi and Vegetable Kebabs

 

7 oz (200 g) skinless chicken breast, cubed

1 T. sweet chili sauce

1 tsp soy sauce

1/22 large zucchini, halved lengthways and sliced into 3/4 in crescents (optionally, long lengthwise thin ribbons, then threaded on folding back and forth)

1/2 large red bell pepper, seeded and cut into 3/4 in chunks

1 cup 3/4 in cubed halloumi cheese

2 T. sunflower oil

salt and pepper

 

Put the cubed chicken, sweet chili sauce and soy sauce in a bowl, mix to coat and leave to marinate for 30 minutes. If you’re using wooden skewers, soak them in water before using. Thread a piece of zucchini, marinated chicken, red bell pepper and halloumi cheese onto a skewer and repeat twice so you have three pieces of everything on the skewer. Repeat with the remaining skewers. Season lightly with salt and pepper. Heat the oil in a large flat skillet or griddle pan over a high heat. Add the skewers, reduce the heat to medium and fry for about 5 minutes on each side until golden and the chicken is cooked through (you may need to hold the skewers down onto the surface of the skillet to help them cook through— I place a separate heavy skillet on top of the skewers to hold them down). Serve straight away.

ATK Chicken Teriyaki

ATK Chicken Teriyaki

ATK Chicken Teriyaki

 

8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed of excess fat and skin

Ground black pepper

2 tsp. vegetable oil

1/2 C. soy sauce

1/2 C. sugar

2 T. mirin

1/2 tsp. grated fresh ginger

1 medium clove garlic, minced or pressed through garlic press (about 1 tsp.)

1/2 tsp. cornstarch

1/8 tsp. Red Pepper Flakes

2 Scallions, sliced thin

 

Whisk soy sauce, sugar, mirin, ginger, garlic, cornstarch and red pepper flakes together in a small bowl. Pat chicken dry and season with pepper. Heat oil in 12” non-stick skillet over medium-high heat until shimmering. Carefully lie thighs skin side down. Cook until chicken is well browned and skin crispy, about 15 minutes. (You may want to weigh the chicken down with a heavy pot while it cooks to make sure the skin touches the hot pan.) If they are browning too quickly, turn heat down. Flip and cook until thickest part of the thigh reaches 170-175 on instant read thermometer, 5-10 minutes longer. Transfer to plate, tent with foil, and set aside. Pour off fat from skillet. Whisk soy mixture again then add to skillet and bring to simmer over medium heat. Nestle chicken in skillet, skin side up and spoon some sauce over the top. Simmer until sauce is thickened and glossy, 2 minutes more. Transfer to platter and garnish with green onions.

Champagne Chicken

Champagne Chicken

Champagne Chicken

 

1 C. champagne

12 sprigs fresh thyme, minced

3 T. fresh lime juice

4 cloves garlic, chopped

2 large sprigs fresh rosemary, minced

2 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. freshly ground pepper

Fresh rosemary sprigs

 

Combine champagne, thyme, lime juice, garlic, and rosemary in a large bowl. Add chicken breasts. Season with salt and pepper. Cover bowl and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and place in a small roasting pan. Reserve marinade. Roast chicken 20 to 30 minutes, basting occasionally with marinade. Place chicken on a platter and cover to keep warm. Pour pan juices into a saucepan. Add remaining marinade. Cook mixture over medium-high heat until reduced slightly, about 5 minutes. Spoon sauce over chicken and garnish with fresh rosemary sprigs. Serves 2.