Oaty Baked Chicken

It was another experimental dinner last night for Mr Fiancé. Like me, he’s on a slim down for the wedding, but is quite happy eating his carbs, which I’m cutting back on. He’s big into his chicken at the moment, but after having it with rice a lot, he asked me to whip him up a tasty chicken sandwich, that was still healthy.

Challenge accepted!

I started by pounding a chicken breast to make it equal thickness and then coated in flour, dipped it into beaten egg and then into my special oaty mix. This mix was simply basic porridge oats, cayenne pepper, hot chilli powder, chilli flakes, garlic powder, paprika and cracked black pepper. Yes, my fiancé likes things hot and spicy.

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Once I made sure the chicken was nicely coated with oats, I popped it onto a lined baking tray and put it in a pre-heated oven at 190C for around 25minutes – check it’s cooked through before serving.

To serve, I got some crusty bread, made a sweet chilli mayo with just a mix of these two condiments and smothered the bottom piece with that, layered up with salad and chicken and put some mango chutney on the top layer.

Apparently, it was a very good dish – too spicy for me! – but well worth a try I think.

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Healthy Warm Chicken Salad

Like most people, I don’t enjoy dieting. However, with my wedding now all booked for this year, the clock is well and truly ticking for me to lose the 2 stone that’s been haunting me for the past two years.

I’m currently running – on the spot indoors admittedly – for an hour a day, which my pedometer says is around 7miles. On top of that, I’m doing sit ups, crunches, leg raises, planking and squats. I can’t say I’m enjoying any of it, but needs must.

Food is a struggle for me too, because I love tasty things! I’m being very good though and going for high protein where possible and avoiding chocolate, which isn’t easy.

I’ve been turning to my warm steak salad a lot and tonight, I opted for a warm chicken salad. Quite simply, I just cooked a chicken breast, cut it into pieces and served on a bed of mixed salad leaves, tomatoes, spring onion and avocado with just a small crumbling of cheese for added texture and flavour. Instead of a dressing, I used just a little balsamic vinegar and walnut oil.

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Roast Chicken

For me, nothing beats a good Sunday roast and chicken is one of my favourites. I have to say, my fiancé does a mean roast chicken, but this week, it was my turn.

I start by putting some roasting dishes in the oven with dripping in them – I used leftover dripping from the Christmas turkey this time – and let them get good and hot on 220C.

Whilst that’s warming up, peel and chop the potatoes – I do mine quite small – rinse to remove excess starch and pop in boiling water for around 10 minutes. After that time, check with a sharp knife to see if they’re on their way to being done. If they are, drain them and carefully tip them into the hot fat in one of the roasting dishes. Gently make sure the potatoes are all coated in dripping and season with pepper and rosemary. Pop them back in the oven for around 10minutes.

Whilst the potatoes are getting a head start, get your chicken and put in a cool roasting dish. Smother generously with butter or far – I use goose fat – and season with plenty of pepper and a slight grinding of salt. Cover loosely with foil and pop Mr Chicken in the oven, turning the temperature down to 180C.

Every 20 minutes, I take the bird out and baste with the juices in the pan. After an hour, add sliced carrots, leeks and florets of broccoli and cauliflower into the second roasting tin that’s been getting nice and hot. At this point, you also want to uncover the chicken so the skin can crisp up and continue with regular basting – you will thank me!

Give everything around 20minutes, then test the chicken with a sharp knife or skewer and if the juices run clear, it’s done. Whilst it’s resting, make some gravy – I was lazy this time and just used instant. Serve and enjoy.

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Chicken Stock

My Christmas preparations are continuing, as the days seem to fly by. Today, it was time to get the stock ready for a wonderful gravy.

We had a roast chicken on Sunday, so after all the meat was used up in a leftovers’ meal last night, I was able to use the carcass to make my stock. I put all of the bones, along with any unwanted skin, into a big saucepan, along with two red onions, just peeled and quartered – I used two as they were very small – and a carrot, peeled and chopped into quarters.

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To this, I added a bay leaf and then covered everything with water and brought it to the boil. Then I turned the heat down to a low simmer, put the lid on the pot and allowed it all to cook slowly for around 4-5hours.

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Then I strained out all the bits, to leave just the liquid and returned the stock to the pan for another half an hour to really help to concentrate it a touch.

Then, pour into a jug and allow to cool, removing any excess fat that floats to the top, before transferring to a freezer bag and freezing. I’ll get it out on Christmas Eve, ready to add a real level of depth to my turkey gravy for the Big Day.

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Pasta Chicken Corden Bleu

Now, I’m not really sure I should be calling this Pasta Chicken Corden Bleu as it doesn’t involve any breadcrumbs, but hey-ho, I think it fits! This is such an easy meal to whip up and if, like me, you opt for supermarket budget ingredients – with the exception of the chicken, which I got from the butcher – it can be super cheap too.

Start off by slicing up a leek and sautéing that off with a minced garlic clove. When the leek has sweated down, add two diced chicken breasts and allow to colour before putting in one rasher of very finely chopped bacon.

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After allowing the meat a little time to cook, add a handful of slice mushrooms of your choice – I used white mushrooms.

Now, take a small tub of soft cheese and put that in the pan and allow it to melt down, before adding a generous handful of grated cheddar cheese and let that melt together with a teaspoon or two of Dijon mustard. This will help to create a thick and very cheesy sauce. When it’s all melted together, grind in black pepper.

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Serve with pasta – personally, I like a drizzle of olive oil too.

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Chicken & Mushroom Pilaf

I was inspired to have a go at this after watching the Pioneer Woman on the Food Network this morning. If you haven’t discovered her yet, do check her out!

Ree was serving up a mushroom pilaf with a fillet steak, however, we don’t often stretch to the luxury of a fillet steak! I figured, instead of a side dish, I’d just serve it up as a main course with some chicken.

I didn’t follow Ree’s recipe, mainly because I couldn’t remember it! However, this is what I did:

I started by melting some butter in a large saucepan and added a finely chopped onion and three cloves of garlic. After allowing them to soften for a few minutes, I added six or seven chopped mushrooms – I had white mushrooms in the fridge, but you could use any you fancy. Allow them to soften a bit too and then add rice to the pan, give it a stir and pour in around a pint and a half of stock. I opted to use those stock pot things and used a chicken and a white wine one for added flavour.

Whilst the rice was cooking, I cooked two diced chicken breasts in a separate pan, before adding that into the rice along with some mixed herbs and a good grinding of black pepper. Then it was ready and time to dish up.

The feedback I got from Himself was ‘very tasty’ and he ‘really enjoyed’ it. It was ready in minutes, so if you need something quick and tasty this could help. And a big thank you to the Pioneer Woman for the inspiration!

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Chicken Curry

My other half does enjoy a curry, the only difference is he can take a lot more spice than I can, as I’m a wimp! But, I thought I’d give a chicken curry a go this week.

Now, I did start out with measuring spices – yes, I do own measuring spoons – but, then that kind of went out of the window.

First, I finely diced an onion and cooked that in a wok with some oil until it was nice and soft, before adding a couple of teaspoons each of ground ginger, ground cumin, ground coriander, ground turmeric, medium curry powder, along with two finely chopped cloves of garlic and freshly ground black pepper. After letting them cook for a bit, I added a squeeze of lemon juice and let everything get to know each other for a while, before adding in two diced chicken breasts and allowing the meat to take on some colour.

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When the chicken was about halfway cooked, pour in a tin of coconut milk and a touch of garam masala and allow to simmer. For a touch of texture, I added some chopped almond – just half a handful, as I didn’t want to overpower it.

Taste the curry to see if you like it and add anything extra you think it may need. In a separate frying pan, heat a little oil and add some mustard seeds and roasted cashews. Let them fry to put some colour on the nuts and the seeds will start popping.

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Serve the curry with rice and top with the cashews and mustard seeds. We also had naan bread and poppadoms for our homemade takeaway.

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