7 new chicken recipes your whole family will love
From a luscious chicken recipes pot pie with feta cheese and sun-dried tomatoes to a decadent chicken baked with grapes, we’ve put together a selection of original recipes that will make you fall in love with chicken all over again.
Fried chicken is a classic. However, many other interesting dishes can be prepared from this bird.
Fillet in parchment
Ingredients:
- Chicken fillet – 300 g
- Ground coriander – 1/2 tsp.
- Ground chili pepper – 1/4 tsp.
- Ground black pepper – 1/4 tsp.
- Ground paprika – 1/2 tsp.
- Dried herbs – 1/2 tsp.
- Vegetable oil – 1 tbsp. l.
- Salt
Cooking method:
Cut the fillet in half lengthwise to make two not very thick layers. Cut the parchment into rectangles measuring 26×18 cm. Fold the parchment exactly in half along the long side to make a piece of paper that looks like a postcard.
Grease the inside of the “postcard” with vegetable oil, moving 2 cm from the edges. Mix all the spices: ground paprika, chili pepper, coriander, herbs, pepper and salt. Sprinkle the spices evenly over the greased portion of the parchment.
Place the fillet on one half of the parchment with spices, cover with the other and press thoroughly. Prepare the other half of the fillet in the same way.
Fry the fillet on both sides in a dry frying pan over medium heat. Turn over carefully. Cook for 3 minutes on each side, then turn off the heat, cover and leave for another 2 minutes. The time may be slightly longer depending on the thickness of the steak being fried.
Shawarma with chicken
Ingredients:
- Lavash – 90 g
- Garlic sauce – 50 g
- Grilled chicken thighs – 130 g
- Pickled cucumbers – 30 g
- Pink tomatoes – 20 g
- Lettuce salad – 8 g
- Greens (parsley, dill) – 1 g
Cooking method:
Grease the pita bread with garlic sauce on one edge (25 g), place lettuce leaves on top.
Then, place half of the pickled cucumbers and tomatoes, cut into thin slices, on the leaves.
Next, lay out the prepared, sliced chicken thighs and the rest of the cucumbers, tomatoes and garlic sauce.
Wrap the pita bread with all the ingredients in the form of a roll and place on a preheated grill at 200 °C. Fry until cooked, when serving, cut into 2 parts and garnish with fresh herbs.
Persian chicken
Ingredients:
for chicken:
- Whole chicken – 1.8-2.3 kg
- Sweet paprika – 2.5 tsp.
- Garlic powder – 1.5 tsp. (or 3 cloves of garlic)
- Freshly ground black pepper – 1.5 tsp.
- Coarse salt – 1 tsp.
- Ground coriander – 0.5 tsp.
- Ground cumin – 0.5 tsp.
for the BBQ sauce:
- Ketchup – 1 tbsp.
- Apple cider vinegar – 1/4 tbsp.
- Light brown sugar – 0.5 tbsp.
- Mustard — 2 tbsp.
- Coarse salt – 1 tsp.
- Ground chili pepper – 1 tsp.
- Garlic powder – 3/4 tsp.
- Cayenne pepper – 1/4 tsp.
- Freshly ground black pepper – 1/4 tsp.
Cooking method:
Spray the bowl of the slow cooker with oil (you can place 3-4 rings from jars on the bottom of the bowl, without metal circles).
Mix all spices in a small bowl. Dry the chicken well and turn it breast side down. Make a 2.5 cm incision in the skin between the thigh and the spine on each side. Rub the spice mixture all over the chicken and place the chicken in the slow cooker. Close the lid and select the “LOW” mode.
Within 6-7 hours the chicken will be ready.
To prepare the sauce, combine all ingredients in a bowl and microwave for 4 minutes, stirring 1-2 times, until the sugar and spices have dissolved and the sauce has thickened. Let cool.
When the chicken is done, remove the lid from the slow cooker and brush the sauce over the chicken. Leave the chicken in the bowl for another 10-15 minutes and serve!
Chicken filo pastry pie
Ingredients:
- Chicken (fillet or boneless thigh) – 600 g
- Spinach (fresh or frozen) – 200 g
- Garlic clove – 1 pc
- Olive oil – 1-2 tbsp. l.
- Ricotta – 200 g
- Feta cheese – 150 g
- Sun-dried tomatoes – 45 g
- Zest of 1 lemon
- Lemon juice – 2 tbsp. l.
- Filo dough – 10 sheets
- Melted butter – 50 g
Cooking method:
Cut the chicken into small pieces and fry in a pan with olive oil. When the chicken is done, add the spinach and garlic. Simmer for a couple more minutes. Set the filling aside and cool.
Add ricotta, feta cheese, lemon zest and lemon juice to a bowl. Stir until smooth.
Combine the filling with its meat part, add sun-dried tomatoes. Stir.
Prepare the phyllo dough. Brush 7 sheets with melted butter and place on top of each other. Then place a stack of sheets of dough in the baking pan with the edges hanging out from the pan.
Place the filling in the mold. Close the pie with the free edges of the dough. Cut the remaining 3 sheets of phyllo into quarters and place on top of the pie.
Bake in the oven at 180°C for 50–60 minutes. If the top of the pie starts to brown before it’s done, cover it with foil and continue baking.
Chicken baked with grapes
Ingredients:
- Chicken gherkin – 2 pcs.
- Grapes – 500 g
- Olive oil – 2 tbsp. l.
- Cinnamon – 1/3 tsp.
- Small orange – 1 piece
- Grainy mustard – 1 tsp.
- Sol — 1 h. l.
- Head of garlic – 1 pc.
Cooking method:
Mix olive oil, mustard, salt, orange juice and cinnamon.
Rinse the chickens and dry with a paper towel. Rub the chicken with aromatic oil and place in a fireproof dish.
Preheat the oven to 180˚C.
Place grapes and a head of garlic cut in half around the chickens.
Place orange slices into chicken carcasses.
Bake for 40 minutes under foil. Then remove the foil, bake for another 20 minutes, periodically basting with the released juice, until golden brown.
Pho Ga with chicken
Ingredients:
- Pho broth – 470 ml
- Rice noodles – 200 g
- Sprouted soybeans – 20 g
- Chicken breast – 90 g
- Green onion – 10 g
- Cilantro leaves – 6 g
- Red onion – 15 g
- Leek – 10 g
- Basil leaves – 3 g
- Mint leaves – 2 g
- Lime – 15 g
- Srichara sauce – 8 g
- Beans in sauce – 7 g
- Vinegar with chili – 20 g
- Garlic and chili pepper
Cooking method:
Cut the chicken into thin slices 3-5 mm thick.
Boil rice noodles until tender.
Cut the green onion diagonally into feathers, cut the red onion into strips, cut the white part of the leek into thin slices 1 mm thick.
Pour broth into a saucepan, heat it up, add rice noodles and heat through.
Place slices of chopped chicken into the broth and cook for about 30 seconds.
Place heated noodles, chicken slices, soy sprouts in a soup bowl, then pour the heated broth over the entire contents, top with red and green onions, cilantro leaves, leek rings, basil and mint leaves.
Place vinegar and chili in separate sauceboats. Top with slices of garlic and chili pepper, sriracha sauce with beans in chili sauce and a wedge of lime.
Steamed chicken in ginger marinade
Ingredients:
- Chicken thigh or drumstick – 4-6 pcs.
- Garlic – 4 cloves
- Ginger, finely grated – 2 tbsp.
- Sour cream – 70 g
- Spices – to taste
Cooking method:
Mix all ingredients and thoroughly coat chicken thighs with the resulting sauce. Leave the chicken to marinate for 30-60 minutes. Place the chicken in the steamer container and select the “chicken” mode (28 minutes). Bon appetit!
