CHICKEN

BY LINA DANI

CHICKEN BREAST IN GREEN
PEPPER GRAVY

500g chicken breast
S&P
1 shallot
200ml water
100ml red wine
1 beef cube stock
1/2tsp dried tarragon
300ml cream
1tsp corn starch
3tbsp crushed green pepper
1tbsp whiskey

Cut each chicken breast into 4, season to taste, fry in butter on high heat for 2 min. Transfer to an oven proof dish and pour
the green pepper sauce on top. Gratinate in the oven for 20min on 200C. Serve with oven potatoes and carrots.  

Green pepper sauce:
Peel and chop the onion, place into a sauce pan together with water, wine, cube stock and tarragon. Let it reduce until 150ml
remains. Whisk together cream and corn starch, add that to the reduced gravy along with green pepper and whiskey. Let it steam,
add more salt if needed. 

COCONUT NOODLES WITH
CHICKEN SKEWERS

1 large pack of egg noodles
1 can coconut milk
4 carrots
1 yellow onion
2 heads of broccoli
1 clove of garlic
1 small red chili pepper

Steam the noodles accordingly, meanwhile fry thinly sliced carrots, sliced onion with small bouquets of broccoli in
canola oil, add crushed garlic and chopped chili. Let it fry for a couple of minutes then add the coconut milk and let it
come together. Add the steamed noodles and combine carefully. Distribute in bowls and serve with the chicken skewers.

CHICKEN SKEWERS:
500g bone and skinless chicken breast
1tbsp honey
1tbsp sugar
1tbsp sesame seeds
1tsp soya sauce
200ml teriyaki sauce
2tbsp fresh pressed lemon juice
1 clove of crushed garlic

Cut the chicken breast into 2x2 cm cubes. Mix all the remaning ingredients together and let the chicken marinate in it for a
minimum of 2h. Distribute on 10 bamboo skewers and BBQ for about 4min, turning occasionally. Remove from heat and
cover with tin foil. Let rest for 10min. 

Wiener Chicken Schnitzel

4 chicken breast filets
2 eggs
flour
bread crumbs
S&P

Clean and cut each breast, long wise, not all trough. Then let your knife slide along each side so it becomes a large flat schnitzel. Beat the meat almost broken with a meat hammer. Turn it in flour, then beaten eggs and finally bread crumbs. Fry in canola oil on medium heat, 2min on each side. Then transfer to an oven proof dish and gratinate in the oven on 225 C for 20min.

Potato veggies

Peel and cut potatoes into veggies. Boil for 5min in salted water. Drain and add 50ml of canola oil in the pot, shake and transfer to an oven proof dish. Gratinate for 20min on 225 along with the chicken.

Cold Béarnaise
3tbsp water
1 chopped shallot
1tsp crushed white pepper
3tbsp white balsamic
Dried tarragon
Fresh parsley

Boil until 1tbsp of fluid remains and let it cool. Add 100g of melted butter and stir in 500ml crème fraiche along with 50ml of chopped parsley. Add more tarragon if preferred. Season to taste with S&P.

Serve with a mixed salad. 

 

Parma & Parmesan Chicken Filet

 

 

800g chicken breast filets

Filling:
100g sredded parmesan cheese
2 tbsp. Dijon mustard
2 tbsp. olive oil
100g ricotta cheese
5-8 slices of Parma or Shwarzwalder ham
S & P
Chili powder

Mix all ingredients to the filling.  Cut the chicken in half,  on the width almost through. Open and spread the filling on one side and add the ham on the other. Close and push together. Fry the filled chicken in butter in a frying pan for 2 minutes on each side, transfer to a baking dish and gratinate in the oven for 15 minutes on 200 Celsius.  Serve with gravy that you make from whisking the fryingpan with50 ml of water and the chicken juice from the baking dish. Strained and transfered to a saucepan and mixed with some chicken fond, water, black pepper and 100ml cream & oven baked root vegetables

CHICKEN POT

  • 4 chicken breast filets

  • 2 cloves garlic
  • ½ red chili
  • 1 small yellow onion
  • Butter
  • 250ml whipping cream
  • 1 chicken stock cube
  • 2 tbsp
  • Dijon mustard
  • S & P
  • 50ml chopped chive
  • ½ cucumber
  • 150g bacon
  • Rice
  • Veggies your choice

Peel and chop the garlic cloves and onion finely. Trim and cut the chicken in shreds, fry for a couple of minutes in butter in a frying pan, add garlic, onion and chopped chili. Mix cream, cube stock & mustard in a pot, add the chicken and let it simmer for 10 minutes.  Season to taste. Cut the cucumber in slices, then halve them.  Fry bacon in bites and let them drain on a paper towel.  Add cucumber, chives and bacon to the creamy chicken and serve with rice and veggies of your choice.

CHICKEN CHILI WITH LIME DRIPPLE

  • 500g chicken breast filet
  • 2 tbsp. olive oil
  • 1 clove crushed garlic
  • chili flakes
  • s & p
  • 1 can kidney beans
  • 1 can crushed tomatoes
  • 1 bag taco seasoning mix

LIME DRIPPLE

  • 100ml creame fraiche
  • juice of 1 lime
  • a pinch of sugar
  • 1 chopped red onion
  • 200g mixed salad
  • rice, brown or white

Mix crème fraiche with lime and sugar and let it rest for 1 hour in the fridge.
Boil the rice accordingly.
Shred the chicken meat and fry in olive oil really quickly, addgarlic and season to taste with chili flakes, salt and black pepper. Add the tomatoes and let simmer for 10 minutes, add taco mix. Rinse the kidney beans in cold water and add to the chicken.  Let it once again come to a boil and then remove from the heat.
Serve with salad and red onion in thin rings.

WHOLE GRILLED CHICKEN AND AVOCADO SALAD

  • 1 fresh whole chicken

MARINADE

  • 200ml canola oil
  • 100ml chili sauce, ketchup style
  • 4 tbsp soya sauce
  • juice from half a lemon
  • paprika powder
  • s&p
  • chili powder
  • 1 clove garlic

 

  • 1 iceberg lettuce
  • 4 tomatoes
  • 1 red onion
  • 2 avocadoes
  • 200g feta cheese
  • 100g pine nuts

Mix all ingredients to the marinade together and brush the chicken all around with it.  Transfer to a oven proof dish and fry in 225 Celsius for 45 minutes totally, turning after 20 minutes.
Distribute lettuce, tomatoes, onion and avocadoes cut into preferable chunks, on a big nice plate. Do not forget to sprinkle lemon juice on the avocado so it doesn’t darken. Sprinkle feta cheese and dry roasted pine nuts on top and some limone olive oil, sea salt and black pepper.
Serve with the warm chicken and quesadillas.

CRISPY CHICKEN ON A BED OF SALAD

  • 800g chicken breast filets
  • 100g flour
  • S&P
  • 2 eggs
  • 200g panko bread crumbs

Preheat the oven to 225 Celsius. Cube the chicken, then roll it into seasoned(S&P) flour, then in the beaten eggs and finally in panko. Distribute to a grease proof paper on a baking sheet and bake for 20 minutes in the oven.

Serve with mixed salad, corn niblets, rice and garlic aioli or pineapple sauce.
 

BALSAMICO CHICKEN

  • 8 small chicken fillets 
  • S&P
  • 2tsp oregano
  • 8 slices of prosciutto ham
  • 200ml cream
  • 2tbsp balsamico vinegar
  • 1tbsp chicken stock
  • 2 cloves of garlic

Preheat the oven to 225°C. Spice the chicken with S&P and oregano. Fry in butter on high heat in a frying pan, for 1 minute on each side. Wrap the slices of prosciutto ham around the chicken and place on an ovenproof dish. Whip together cream, vinegar, chicken stock and garlic cloves then pour into the dish. Cook in the middle of the oven for ca 15min. Sprinkle some fresh oregano over top and serve with boiled vegetables. 

 

CHICKEN CASSAROLE

  • 1kg potatoes (cut into slices)
  • 2 large onions, thinly sliced
  • 1 tbsp, chopped, fresh thyme
  • 25g, butter
  • 1 tbsp, oil
  • 2 large slices bacon (chopped)
  • 4 large chicken parts
  • 1 bay leaf
  • 600ml chicken stock
  • S&P

Preheat the oven to 150°C. Make a thick layer of half the potato slices in the bottom of a large casserole dish, then cover with half the onion. Sprinkle with half the thyme, and seasonings.

Add butter and oil in a large frying pan, fry the bacon and chicken.

Using a slotted spoon, transfer the chicken and bacon to the casserole. Save the fat in the pan. Add the remaining thyme, bay leaf and some seasoning over the chicken,  cover with the remaining onion, followed by a neat layer of overlapping potato slices. Season to taste.

Mix the stock and the saved fat, pour it over the whole thing, then cover tightly and cook in the oven for about 2 hours, until the chicken is tender.

Preheat the grill. Uncover the casserole and place under the grill and cook until the slices of potato are getting brown and crisp. Serve hot.

TANDOORI CHICKEN SKEWERS

  • 4 chicken filet breasts
  • 4 tbsp. tandoori paste
  • 1 garlic clove
  • 2 tbsp. lemon juice
  • 4 tbsp. Greek yoghurt
  • 1 yellow onion
  • 1 tsp. curry powder
  • S&P

Cut the chicken into good size cubes, place in a bowl and add lemon juice, tandoori paste, crushed garlic, yoghurt and season to taste. Cover with plastic foil and in fridge for at least 2 hours. Add chicken cubes and onion, cot into veggies and separated in thin layers on 4 skewers.  Brush the skewers with canola oil and barbeque or fry for 5-6 minutes, turning a couple of times.

Cover with tin foil and let rest for 5-10 minutes. Serve with rice and warm bread.

PAELLA

  • 200ml rice
  • 1 chicken cube stock
  • saffron, 1g
  • 1 grilled chicken
  • 20 peeled pink shrimps
  • 150g green peas
  • 1 red bell pepper
  • 2 cloves of garlic
  • canola oil
  • S&P

Boil the rice with the cube stock, and add the peas at the end. Cut the chicken into preferable parts, not to big. Cut the bell pepper as well and fry it together in some oil in a frying pan. Add crushed garlic in the rice and add saffron. Add chicken/bell pepper and heat it all up. Last add the shrimps, just before serving. Clams can also be added if you want. 
Serve with warm bread.

BARBEQUE CHICKEN WITH FRUITY COUSCOUS

4 chicken breast filets  

Marinade:

  • 100ml canola oil
  • 2 tbsp. soya sauce
  • 3 tbsp. chili sauce
  • juice from 1 lemon
  • chili powder
  • s & p
  • paprika powder
  • couscous
  • 2 red onions
  • 1 mango
  • 2 avocados
  • olive oil
  • lemon
  • garlic aioli

Garlic Aioli

  • 200ml crème fraiche
  • 200ml mayonnaise
  • 2 pressed garlic gloves
  • s & p

Mix together and let rest in fridge for 1 hour.

Whisk the marinade togetherin a large bowl, cut each chicken breasts in 2, lengthwise. Marinade for minimum 2 hours, preferable over night! Grill the filets on the bbq, 2-3 minutes on each side. Cover with tin foil and let it rest for 10 minutes.

Meanwhile, boil the couscous accordingly with some olive oil and s & p in the water. Whisk with a fork while it’s setting. Chop the onions finely, peel and cut mango and avocado in small pieces.  Sprinkle lemon juice on the avocado and stir so it wont get brown. Distribute the couscous on a big beautiful plate. Add the fruit and the onion on top. Sprinkle with olive oil and serve with chicken and aioli.

CHICKEN QUICHE

Pastry dough:

  • 200g butter
  • 400ml flour
  • 1 tsp. salt
  • 2 tbsp. cognac

Soften the butter, add flour and salt and last dripple in some cognac. Dress a pie dish with the dough and let it rest in the fridge for 30 minutes.. Save some dough if you want to decorate on top.

Filling:

  • 1 whole grilled chicken
  • 2 red bell peppers
  • 1 yellow onion
  • 1 can corn niblets
  • 100g fresh champignons
  • 3tbsp. flour
  • 200ml water
  • dryed marjoram
  • curry powder
  • paprika powder
  • s & p
  • 100ml whipping cream

Clean the chicken from hull and bones. Cut the meat in smaller pieces. Chop the onion and cube the bell peppers in small pieces, slice the champignons and fry it all with the chicken meat in butter in a large frying pan for 2-3 minutes. Sprinkleflour on top and fold it together with a gentle hand. Add water and let it boil for 5 minutes. Season to taste. Last add cream to a good consistence, quite thick.

Add the filling in the the dressed pie dish and make a pattern with the saved up dough if you want to, you can also sprinkle the top with shredded cheese, if you’re cheesey: )

Serve with a mixed salad.

WALLENBURGERS

  • 400g chicken mince
  • s & p
  • 2 eggs
  • 200 ml whipping cream
  • 100 ml bread crumbs
  • butter

Mix chicken mince with eggs and cream. Season to taste. Let it rest in the fridge for 10 minutes. Brush a grease proof paper with oil and make 6 burgers. Shape it into firm pucks, sift bread crumbs over. Cut around each puck and turn it down into a frying pan with butter on medium high, be careful, it easily burns if it is to hot. Sift bread crumbs over the other side and turn after 2 minutes on each side. Distribute in a oven proof dish and finalise for 15 minutes in 175 Celsius.

Serve with butter fried mushrooms or chantarells, green beans and Emmentaler stomp.


EMMENTALER STOMP

  • 20 potatoes
  • 6 garlic cloves
  • 200ml milk
  • 200ml creme fraiche
  • 200 ml emmentaler cheese
  • s & p
  • butter

Boil peeled potatoes and peeled whole garlic cloves for 25 minutes until soft, drain. Use an electric mixer and mix together until preferable consistent. Warm milk, a stick of butter and creme fraiche together. Add into the pot. Season to taste and last add the cheese. Let it all stay on medium heat until serving.

DADDYS HUNGARIAN CHICKEN COMBO

DISH NR 1

SOUP

  • 1 fresh whole chicken
  • 2 carrots
  • 1 parsnip
  • 200g celery root
  • 200g  turnip
  • 5 potatoes
  • 1 yellow onion
  • 3 cloves garlic
  • 1/2 red chilli
  • 2 chicken stock cubes
  • s & p
  • paprica powder
  • 1 green chili
  • water
  • fresh parsley
  • chicken fund

Fry onion, chilli and garlic in butter/oil mix. Add cubed carrots, parsnip, celery root, turnip and potatoes. Then the whole chicken, add stock cubes, whole chilli and season to taste. Add water so it just covers it all. Let it boil on low heat and simmer for 1 hour. Take off from heat and remove the chicken. Divide into parts. the good parts you keep for dish nr. 2. Chop the smaller pieces and add to the clear soup. Season with more paprica powder, salt and add some chicken fund. To make it more full, angel hair pasta or other thin pasta can be added. Heat it up again to make it warm all through and for the pasta to be ready. If you want it even more spicy, open up the whole chilli or simply just press on it with your spoon while eating. Garnish with lots of chopped parsley.  Serve with bread. This is a great comforting soup that will do well in everyones house : )

DISH NR. 2

FRIED GARLIC CHICKEN

  • The good parts you saved from dish nr.1
  • 4 cloves of garlic
  • canola oil
  • s & p

Heat a frying pan on medium heat, add canola oil and lots of chopped garlic. Add chicken parts and fry until golden. Season to taste.

Serve with potatoes veggies, green salad, and a tasty aioli.

AIOLI

  • 200 ml mayonaise
  • 200 ml creme fraiche
  • 2 cloves of garlic, pressed
  • s & p
  • olive oil
  • fresh parsley, chopped

Mix all ingredients together, let rest in the fridge for 1 hour.

CHICKEN FROM THE DJUNGLE

  • 4 chicken breast filets
  • butter
  • 1 tsp. salt
  • black pepper
  • curry powder
  • 300 ml whipping cream
  • 4 tbsp. chicken fund, or broth
  • 1 banana
  • 50 g cashew nuts

Cut the filets in thin stripes. Fry in butter really quickly in a frying pan. Season with s&p. Add curry powder, cream and chicken fund. Let it simmer for 5-10 minutes. Add banana and cashews. Serve with rice, mango chutney, cucumber and sour cream.

CHICKEN CHATEAU

For 4 - 6 servings you will need:

  • 4 chicken breast filets
  • 200ml creme fraiche
  • 100g smoked chopped ham
  • 4tbsp chopped parsley
  • 2tbsp dijon mustard
  • 200ml shredded mature cheese

Warm the oven to 225°C. 
Cut the chicken breasts in ½
Assemble in a buttered ovenproof dish. Season with S&P.
Mix together creme fraiche, chopped ham, chopped parsley, dijon mustard and shredded cheese.
Stir together until smooth then spread over the chicken. 
Bake in the oven for 25min.
erve with potatoes veggies and steamed broccoli, cauliflower and sliced carrots. 

SUMMER CHICKEN

For 4 - 6 servings you will need:

  • 600g boneless fried chicken meat (grillad kyckling)
  • 3 chopped cloves of garlic
  • 300ml creme fraiche
  • 1 chicken stock cube
  • 2tbsp dijon mustard
  • 200g sugar snaps
  • 1 bundle radishes
  • 140g shredded bacon
  • a pot of chive

Crisply fry the bacon, drain it on a paper towel.
Fry the chicken meat in some butter, add the garlic then add creme fraiche, stock cube and mustard. Let zimmer for 5min. 
Add sugar snaps, radishes and bacon just before serving.
Sprinkle finely chopped chive over top and serve with boiled baby potatoes.

INDIAN CHICKEN

For 4-6 servings you will need:

  • 500g chicken breast filets
  • 1 yellow onion
  • 1 can crushed tomatoes
  • 300ml whipping cream
  • 3tbsp mango chutney
  • 3tbsp curry paste

Cut the chicken into preferable squares, chop the onion. Fry quickly in butter on medium heat,and season with S & P, add the rest of the ingredients. Taste and add more seasoning if needed.

Serve with 

  • Rice 
  • Greek yoghurt
  • Cucumber cut into squares.

MAKE YOUR OWN CHICKEN SALAD

  • Lettuce leaves
  • Tomatoes
  • Cucumber
  • Red onion
  • Olives
  • Feta cheese
  • Sugar snaps
  • Crispy bacon
  • Pinenuts
  • Pasta of your choice

Cut all ingredients in small pieces, Distribute in individual bowls.
Serve with 

  • Warm bread
  • Avocado dressing

AVOCADO DRESSING

  • 1mature avocado  
  • 1 crushed garlic clove
  • 1 tbsp pressed lemon juice
  • 1/2 tsp chili powder
  • 1/2 tsp minced the cumin(Spiskummin)
  • 2-3 drops of tabasco
  • 100 ml sour cream
  • 4 tbsp canola oil
  • S & P

Mash the avocado meat with garlic in a food processor. mix in lemon juice, all seasoning and the tabasco. then mix in the sour cream and last the oil, drop wise added. Cover with clean foil directly on the dressing, this keeps it from darkening. Let the dressing rest in the fridge for 1 hour.

CARRIBEAN CHICKEN KEBABS

  • 500g boneless chiken breasts
  • Finely grated rind of lime
  • 2tbsp lime juice
  • 1tbsp rum
  • 1tbsp brown sugar
  • S&P
  • 2 mangos, peeled and cubed 
  • Rice
  • Salad

Cut the chicken into bite-sized chunks and place in a bowl with lime rind and juice, rum and sugar. Toss well, cover and leave to marinate for 1h. Save the juices and thread the chicken onto four wooden skewers, alternating with the mango cubes. Cook the skewers on a barbecue for 8min, turning occasionally and basting with the juices until the chicken is golden brown. Serve the kebabs at once, with rice and salad.