This is a easy and delicious recipe
Ingredients:
Chicken breast - 2 ,
Lemon - half ( juice ),
Garlic cloves - 6 small - ( chopped ),
Green corriander leaves - a handful ( chopped )-You can use any herb of your choice and availability.
Olive oil - 3 tbsp + 1 tsp,
Salt and pepper to taste .
Method :
Wash and pat dry the chicken breasts and make 2 or 3 light slights with a knife.
In a deep plate dish pour 3 tbsp of olive oil, chopped garlic, chopped green corriander leaves lemon juice, salt and pepper .
Mix with a spoon .
Lay the chicken breasts on the marination plate and coat it evenly on both sides.
Sprinkle pepper on the chicken breasts.
Cover with a cling film and keep in the fridge for half hour .
Pre heat oven to 350 F or 176 C
After half hour take out the chicken breasts from the fridge .
We have to pan sear the chicken and then put it in the oven to bake .
Heat a non stick oven pan on gas stove .( if you do not have a oven pan than you can transfer the pan seared chicken to a greased oven baking dish to bake.
Pour 1 tsp of oil and evenly spread it .
As pan heats up lay the chicken breasts and cook in medium high heat for 2 to 3 minutes per side.
( total 4 to 6 minutes )
Close gas and cover the pan with foil and transfer it to the pre heated oven.
Bake for 15 minutes.
Take out from oven and let it remain covered for 5 minutes.
Enjoy the garlic herb chicken with green salad and toast .
It is very delicious and while are you pan searing the chicken, the aroma of olive oil and fresh pepper fills the air .
Ingredients for dough :
All purpose flour - 3 cups ,
Sugar powdered - 4 tbsp ( lessen the amount of sugar as this dough is mild sweet ),
Water - 6 tbsp ( cold ),
Butter - 1 cup ( cold and cubed ),
Baking pwd - 1/2 tsp,
Salt - 1/2 tsp.
Ingredients for filling:
Boneless chicken breast - 1/2 kg cut into small cubes ,
Onion - 1 - medium size chopped ,
Garlic - 2 tsp minced ,
Potato - 1 medium- ( peeled and cut into small cubes ),
Green frozen peas - 1/4 cup ,
Carrot - 1 medium or 1/4 cup ( cut into small squares ),
Ground black pepper - 1/2 tsp ,
Red chilli pwd - 1/4 tsp ,
Cumin pwd - 1 tsp ,
Curry pwd - 2 tsp ,
Sugar - 1/4 tsp ,
Salt to taste ,
Cooking oil - 1 tbsp .
Egg - 1 - for egg wash .
Method for making dough :
Sieve the dough ,sugar ,baking pwd and salt in a bowl .
Mix with a spoon .
Add the cold cubed butter and make a coarse crumb .
Use your fingers or pastry cutter to blend the butter into the flour .
Make a well in the center and pour cold water in it .
Mix and make a dough .
Knead it into a ball .
Cover with cling film and put in the fridge for 20 minutes or more till the chicken filling is made and cool .
Filling :
Take a pan and put 1 tbsp of oil in it .
As oil heats up add minced garlic .
As garlic is slightly changes colour add the chopped onions.
Saute for few seconds till the onion is soft ..
Add the chicken cubes and cook for 5 minutes on high medium heat till the chicken cubes are white .
Add red chilli pwd, cumin pwd and curry pwd .
Just toss it for few seconds then add 100 ml of water .
Simmer and put a lid on the pan and let it cook for 10 minutes .
After 10 minutes ,add potatoes ,carrots ,peas ,salt ,pepper ,and sugar .
Mix and again cover for 10 minutes till the chicken and potatoes are soft .
If there is any sauce just raise the heat and dry it .
Take out the fillings in a bowl and let it cool .
Pre heat oven to 204 C .
Baking time - 25 minutes .
The oven should be on ( 10 minutes ) before you put the tray for baking .
Once the filling is cold take out the dough from the fridge .
Make a log and divide the dough into 10 equal parts .
Make round balls .
Roll each ball into 6 inches circle.
Fill 2 tbsp of the chicken mix in the center .
Wet the edges with water and then fold and make a semi circle .
Press and crimp the edges by twisting and folding the edges or you can just press it wth a fork .
Lay the Empanadas on the greased or butter paper .Prick with a fork in the center of each empanadas
Beat egg with 1 tbsp of water and egg wash the Empanadas with a brush .
Transfer the tray to the oven and bake for 25 minutes or till golden brown .
Take out and leave it to cool on a wire rack .
Empanadas can be had right away when warm or can be stored in the fridge for few days .
Makes -10
Ingredients for baking the wings :
Chicken wings - 1kg ,
Louisiana hot sauce - 2 tbsp ,
Canola or vegetable oil - 2 tbsp ( any oil which does not have a strong flavour ),
All purpose flour - 100 gms ,
Salt and pepper .
Method
Cut the chicken in two pieces or you can have it ordered cut from the meat shop .( here only two parts are available in the chicken wings and that too without the skin . If the chicken is available with the skin than it is better and if the third small part is available than discard it and use it for stock ).
Wash and pat dry or leave it in the strainer for some time so that the wings are completely dry .
Sprinkle salt and pepper ,louisiana sauce and canola oil or vegetable oil.
Mix with a spoon .
Take a ziplock bag or any thick plastic bag and put 100 grams of flour in it .
Transfer the wing pieces into the ziplock bag and zip the bag taking out the air in it .
Shake the bag for few minutes so that the wings are evenly coated with the flour.
Pre heat oven to 200 C
Baking time is 1 hour - 30 minutes each side .
Grease the baking tray with oil and put a foil on it .Grease the foil too .
Put the wings on the tray and spray or brush some oil on it .
Keep some space in between the wings .
My tray is 9 x13 in size ,so i had to bake in 3 batches .
After 30 minutes turn the sides with a tong and brush it with oil and let the chicken bake for 30 minutes more .
Remove the tray from the oven after 30 minutes .
Take out the pieces from the foil and keep it in a bowl .
We can prepare the wings sauce while the chicken wings is in the oven .
Ingredients for Buffalo chicken wings sauce :
Louisiana hot sauce - 1/3 cup ,
Cold salted butter - 1/4 cup ,
White vinegar - 1/4 tbsp ,
Worchestershire sauce - 1/4 tsp ,
Tobasco sauce - 1/4 tsp ,
Cayenne pepper - 1/4 tsp ( i used red chilli flakes ),
Garlic crushed - 4 cloves .
Take a non stick pan and add louisiana sauce ,butter ,vinegar ,worchestershire sauce ,tobasco sauce and pepper or chilli flakes .
Put the pan on low to medium heat .
Bring the butter to dissolve and let it simmer .
As soon as you see the bubbles in the sauce close the gas .
The sauce is ready .
When the chicken is baked spoon few tables of sauce and cover with a plate and shake it .
Taste and see the hotness of the wings and accordingly you can use the sauce.
This sauce was enough for 1 kg of wings .
You can make this recipe a few hours before and reheat it when you plan to serve .
It will remain crunchy .
Very good for starters and very light too .
Since it is not fried it is good for health .
Enjoy !
Ingredients :
Chicken mince - 500 gms ,
Bread crumbs - 1 cup - or ( 2 slices toasted and grinded ),
Carrot - 1 grated ,
Onion -1 ( chopped ),
Ginger garlic paste - 2 tsp ,
Cumin pwd- 1 tsp,
Red chilli pwd - 1/2 tsp ,
Paprika -1/4 tsp,
Black pepper pwd - 1/2 tsp ,
Green chilli -1 ( chopped ),
Egg -1 ( beaten ),
Green coriander leaves - few springs ( chopped ),
Tomato ketchup - 1/2 cup ,
Hot and sweet ketchup - 3/4 cup,
Salt 3/4 tsp.
Method :
Mix all the ingredients except hot and sweet tomato ketchup and keep in the fridge for marination for few hours .
Pre heat oven to 175 C or 350 F .
Grease the foil and spread it on the loaf pan.Fill the marinated chicken mince in it . Pour the hot sweet ketchup on the chicken loaf .It should be fully covered .Cover with the foil .
Keep in the oven for 45 minutes to cook.
After 35 minutes take out the loaf pan and open the top foil and let it cook in the oven for 10 to 15 minutes. Check with cooking thermometer or knife if chicken is cooked .
Take out from oven after 45 minutes and cover with foil and let it remain for 10 minutes on wire rack .
After 10 minutes drain out the liquid or juice of the chicken meatloaf in a serving cup .
Transfer the chicken loaf in a serving dish .
Slice the pieces and serve with the juice .
Enjoy with green salad and bread of your choice .
