Archive for quick and easy

Spiced Chicken with Maple Butter Glaze

Spiced chicken with maple butter glaze (adapted from Six O’Clock Scramble Recipe Book)

1 1/2 teaspoons paprika

3/4 teaspoon cinnamon

3/4 teaspoon ground cumin

chicken (recipe recommends chicken pieces but I used 4 breasts)

3 tablespoons maple syrup

1 1/2 teaspoons butter

1 1/2 teaspoons Dijon mustard

Line baking tray with foil. Combine paprika, cinnamon and cumin and sprinkle over chicken. Place in 200C oven and bake for 20-30 mins (depending on size and type of chicken breast) In a small saucepan, combine butter, maple syrup and mustard and stir over low heat until butter melts. Brush chicken with mapple butter glaze about 5 mins before it is done.

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Baked Teriyaki Chicken

This tastes great and is very easy to make !

 

Baked Teriyaki Chicken (from Christine 0120)

 

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

 

DIRECTIONS

 

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lined baking dish (otherwise the baked on sauce will be difficult to get off). Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

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Pasta with cherry tomatoes and swiss cheese

Pasta with cherry tomatoes and swiss cheese

Cook pasta (any kind). Meanwhile, mix together 1 tablespoon white wine vinegar, 3 tablespoons olive oil and ½ teaspoon Dijon mustard with a pinch of suagr. Add pepper and chopped chives. Place drained, cooked pasta in a bowl, toss through cooked bacon, baby spinach, halved cherry tomatoes and grated swiss chesse. Pour dressing over and serve

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Oven BBQ Chicken

OVEN BBQ CHICKEN
500g/1 lb chicken breasts

30g/1oz butter

1 small chopped onion

1 clove crushed garlic

½  tblspn brown sugar

½ cup tomato sauce

1 teaspn Worcestershire sauce

Fry onion and garlic in butter, add other ingredients.

Pour over chicken.

Cook in moderate oven (180C/350F) 1 hour.

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Honey and Ginger Chilli Chicken

HONEY & GINGER CHILLI CHICKEN

 

½ CUP HONEY

1 TABLESPOON GRATED GINGER

1/3 CUP OYSTER SAUCE

½ TEASPOON SAMBAL OELEK

2 TABLESPOONS VEGE OIL

4 CHICKEN THIGHS TRIMMED

70G/3oz ROCKET

 

MIX HONEY, GINGER, OYSTER SAUCE, SAMBAL OELEK & OIL

IN A BOWL AND WHISK TO COMBINE.  POIUR OVER THE

CHICKEN PIECES AND TOSS TO COAT.

COOK THE CHICKEN ON THE BBQ FOR 5-6 MINS EACH SIDE OR UNTIL COOKED.

SERVE WITH ROCKET

CAN ALSO BE DONE WITH LAMB.

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Oriental Chicken

ORIENTAL CHICKEN

8 chicken breasts/thighs

2 tblspns lemon juice

½ tblspn soy sauce

2 tblspns orange juice

flour, paprika

1 clove crushed garlic.

 

Coat chicken with flour and paprika

Brown in butter and oil.

Place in casserole dish, cover with mixed juices, soy sauce and garlic.

Bake 30 mins in mod oven, turn and cook for a further 30 mins

(Can also brown chicken in frying pan, add sauce and simmer)

 

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