2 large chicken breasts, diced into 0.5cm pieces
2 garlic cloves, crushed
2 Tsp minced ginger
1 Tbls honey
1 Tbls soy sauce
1 Tsp curry powder
3 Tbls smooth peanut butter
Zest and juice of 1 lime
3/4 cup coconut milk
12 bamboo skewers
Place bamboo skewers in a large dish with cold water. (This prevents splintering). Place ginger, garlic, honey, soy, curry powder, peanut butter and lime zest into a large bowl. Cut the lime in half and juice one half into the bowl. Mix well.
Spoon 1/2 of the mixture into a small saucepan and set aside. This will be the sauce.
Add the diced chicken to the marinade and using your hands coat all the chicken in marinade. Cover and refrigerate for 1 hour.
While the chicken is marinating, add the coconut milk to the saucepan and gently heat over low-med heat, stirring continuously.
Remove skewers from water and begin threading the chicken onto skewers. Pre heat BBQ, spray with oil and cook for approximately 12-15 minutes or until all chicken is cooked through. Serve with sauce and rice.
1 Tbls olive oil
300ml light cream
1/2 cup basil pesto
150g baby spinach
1/2 red onion, finely diced
2 chicken breasts
1/2 cup drained sun-dried tomatoes, thinly sliced
1/3 cup finely grated parmesan cheese
Thinly sliced green onions, to serve
Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain and set aside.
Heat oil in a large frying pan over medium heat. Slice chicken breast into 1cm slices and add to pan with the onion. Cook for 5 minutes or until onion is soft. Add the spinach and tomatoes, cook, stirring, for 1 minute or until the spinach just wilts. Add Pesto and cooked Penne.
Add cream and cook for a further 5 mins, stirring. Serve topped with parmesan and green onions.
1/2kg chicken thighs, trimmed and cut into 1cm pieces
2 cups buttermilk
2 cups plain flour
2 tbls smoked paprika
1 tbls garlic & herb salt
2 tsp sea salt
1/2 tsp pepper
Vegetable oil for frying
Place chicken in a large bowl and cover with buttermilk. Cover and refrigerate for 1 hour (the longer the better).
Half fill a large saucepan (or deep fryer) with oil and place over high heat. Test the oil by dropping some flour in and if it sizzles it is ready for frying.
While the oil is heating up, place flour, paprika, garlic & herb salt, salt and pepper on a large plate.
Remove chicken from the buttermilk allowing any excess milk to drain off. Toss the chicken through the flour and carefully place in oil. Do not overfill the pan as the chicken won’t cook thoroughly.
Deep fry the chicken until golden and crunchy. Drain on paper towel and serve immediately.
500g BBQ chicken, shredded
1 tin condensed chicken soup
1 cup thickened cream
1 1/2 cups frozen vegetables (eg peas, carrot, corn)
1 cup large shells, cooked
Pre-heat oven to 180 degrees. Place all ingredients in an oven-proof dish, stir and cook for 15 minutes or until heated through. Serve with Parmesan cheese.
500g chicken thighs, diced
1 1/2 cups couscous
3 tsp Mexican crushed chilli seasoning
1 1/2 cups chicken stock
1 cup frozen peas
Heat a splash of olive oil in a large frying pan and add chicken. Cook for approximately 6 minutes or until golden.
Add chilli seasoning, peas and stock. Bring to the boil. Add couscous and reduce heat to low.
Stir to combine. Cover pan with lid and continue cooking on low until liquid is absorbed. Serve immediately.
1kg sweet potatoes, peeled, cut into 5mm-slice
300ml thickened cream
1 onion, finley sliced
1 barbecue chicken, shredded
1 1/2 cups grated cheddar cheese
Preheat oven to 200C. Place the sweet potato in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and cook in the microwave on high for 6 minutes or until tender. Drain and set aside.
Meanwhile, lightly grease a 30 x 20cm baking dish. Layer the sweet potato, chicken, onion and 1 cup of the cheese in the prepared dish, pouring a little of the cream between each layer. Season with salt and pepper. Pour the remaining cream mixture over the top. Scatter over the remaining cheese and bake for 30-35 minutes or until golden and the cheese is melted.
2 litres chicken stock
1 cup cold water
4 spring onions, sliced finely
1/4 cup thickened cream
420g creamed corn
2 cups cooked chicken, shredded (alternatively cut up raw chicken breasts and cook in the stock)
1/2 tsp dried thyme
salt and pepper
Melt butter in pot or large saucepan and fry onions until translucent.
Gradually add stock and water, stirring constantly. Bring to boil.
Reduce heat to medium and add cream, thyme, creamed corn and chicken.
Simmer for 20 mins stirring occasionally. Season with salt and pepper.
6 cherry tomatoes, halved
1/2 green capsicum, finely diced
1/2 onion, finely diced
1/2 cup fresh spinach, roughly chopped
4 mushrooms, roughly chopped
100g diced bacon
1 tablespoon milk
1 teaspoon butter
1/2 cup tasty cheese, grated
1 tablespoon parmesan, grated
1 tablespoon chives or parsley, finely chopped
Salt & Pepper
Heat fry pan over med-high heat. Add butter. Lightly beat the eggs with milk, salt and pepper together.
Pour in the egg mixture immediately and cook ensuring the egg is being cooked evenly on the pan. When the underside is just starting to become golden, lower the heat. Scatter the grated cheeses, bacon, herbs and diced vegetables over egg mixture.
Cook for a further 1-2 mins then slide the omelette from the pan onto a plate, ensuring the omelette folds over itself. Serve immediately.
2 chicken breasts, diced
1 Tbls olive oil
1 onion, diced
2 garlic cloves, crushed
4 Tbls Moroccan spice mix
2 Tbls sour cream
Coat chicken in Moroccan spice mix and refrigerate for 30 mins.
Heat olive oil in a large fry pan over med-high heat. Cook chicken, onion and garlic for approximately 8-10 mins or until onion is soft and chicken is cooked through.
Add sour cream and simmer for a further 5 mins, stirring. Serve with rice or cous cous.
2 cups cooked chicken shredded
1 red capsicum, halved, seeded thinly sliced
1 green capsicum, halved, seeded, thinly sliced
1 red onion, thinly sliced
2 cups grated cheese
1 pkt flour tortillas
1 jar salsa
Combine both capsicums, onion and 1 cup of cheese with chicken. Place 1 tortilla on a clean work surface. Top with a handful of chicken mixture and 1 Tbls of salsa in the middle of the tortilla.
Roll tortilla making sure the opening is on top. (This stops this filling from falling out whilst cooking). Place in an oven proof dish. Repeat with remaining tortillas and chicken mixture.
Spoon over remaining salsa and sprinkle with remaining cheese. Bake for 20 mins or until cheese melts. Serve immediately with sour cream.