Why not try this tasty Asian inspired chicken dish for dinner tonight?
You can make chicken up to end of step 1 two days ahead. Set aside to cool. Place chicken in coconut cream mixture. Refrigerate until required. Barbecue chicken just before serving.
8 chicken thighs, skin on
2 x 33 g sachets ayam goreng spice mix
1 lemon grass stalk, cut into 3 pieces
2 dried bay leaves
3 cups chicken stock
270 ml coconut cream
Long red chillies, to serve
Heat a large, heavy-based saucepan over medium to high heat. Add chicken, spice mix, lemon grass, bay leaves and chicken stock. Bring to the boil. Boil, uncovered, for about 20 minutes or until chicken changes colour. Turn chicken over. Add coconut cream. Season with pepper. Cook, uncovered, for 20 minutes or until sauce has thickened. Remove chicken from pan.
Preheat a barbecue plate or char grill on medium-high heat. Cook chicken, turning occasionally, for 20 minutes or until golden and charred.
Using a sharp knife, cut chillies into flowers. Place in iced water for 5 minutes or until curled. Place banana leaves on a platter. Top with chicken and chillies, Serve with a side of steamed rice and enjoy!
This is a great Vietnamese style broth which uses inexpensive ingredients including fresh vegies and two chicken thighs.
2 Cloves of garlic
1 Fresh red chilli
1 Small piece of fresh ginger
1 tbsp Honey
2 tbsp Sesame seeds
120 g Chicken thighs x 2 Skin off
2 ltr Chicken (or vegetable) stock
2 Small carrots
1 Bunch fresh coriander
200 g Rice noodles
Peel and crush the garlic cloves and add to a small bowl. Remove seeds and finely chop the chilli, then peel and finely great the ginger. Add half of the ginger to the garlic and set the other half aside for later. Add honey, sesame seeds and as splash of soy sauce into a bowl with the garlic and ginger and mix into a paste. Place the chicken on a chopping board, cover with cling wrap and bash until it's around 1/2 cm thick. Remove the cling wrap then cut the chicken into 1 cm strips. Add the chicken strips to the bowl of paste.
Bring the stock to the boil in a large pan. Trim ends and finely shred the cabbage, peel the zucchini and carrots into ribbons and cut the broccoli into small sections then set these aside. Pick the coriander leaves and finely chop the stalks. Add the stalks and most of the lease to the stock along with the juice from two of the three limes. Add the remaining ginger to the stock, reduce to a medium heat and cook the noodles in the stock following the instructions on the packet. Add the vegies to the noodles in the last three minutes of cooking time.
Meanwhile heat a frying pan on high and once hot add the chicken, cook until crispy golden brown.
When the noodles and vegies are cooked but still crisp, season the broth to taste with freshly ground black pepper. Divide into 4 bowls being generous with your portions, slice the pan fried chicken and place on top of the vegies. Garnish with the remaining chilli and coriander and serve.
Here is a great satay chicken recipe which also combines a number of healthy vegetables with a tasty satay sauce. This takes bit longer to prep and cook but is packed full of flavour.
Feel free to add more vegetables to the mix if you have any lying around, beans and other greens usually work well. You will need a Varoma, Steaming basket and spatula for this recipe. Recipe credit: Vorwerk recipe community.
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp coriander seeds
1 tbsp tumeric ground
3 clove garlic
1 red chilli, (seeds optional)
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tbsp sugar
2 tbsp olive oil
1 can coconut milk
3 heaped tbsp crunchy peanut butter
600 g Chicken Thigh Diced
1 cup frozen peas
400 g Basmati or Jasmine rice
Sauce: Place all dry spices and salt in the TM Bowl Mill for 1 min speed 10
Place garlic and chilli in the bowl and chop for 8 secs speed 7
Add remaining sauce ingredients and milled spices, cook for 5 mins 90deg speed 2
Once cooked blend up, 30 sec speed 10.
Set aside in the thermoserver
Chicken Stir-fry & Rice: Cook rice as EDC directions - Add required amount of rice to basket. With the veggies and sliced chicken in the varoma. Place chicken in the bottom of veroma. Cook 12 - 16 mins on Varoma temp, stopping after 8 mins to stir chicken. Cook rice, chicken and veggies all together.
Remove Rice and set aside in thermoserver.
Continue to cook chicken for a further 5 minutes, until cooked in vermoma.
Finally place all chicken, veggies with sauce in TM and cook 100 deg reverse operation Gentle stir setting for 5 mins.
Got some left over roast chicken? Then here is a perfect recipe for making sure that roast is put to good use.
You can replace the cumin with your favourite curry paste.
1 kg (8 small) Chicken drumsticks or remainder of a roast chicken
1 tsp Ground Cumin
1 tbs Cooking oil
550 g (3 small) Unpeeled Desiree potatoes, quartered
400 g can Diced tomatoes
400 g Borlotti beans, rinsed
2 Cloves garlic, crushed
1 Chicken stock cube, crumbled
1/3 Cup chopped flat-leaf parsley
Preheat oven to 200 degrees Celsius or 180 Celsius fan forced. Place chicken in a large baking dish. Sprinkle with and pinch of salt. Drizzle with oil and turn pieces to coat. Roast for 25 mins.
Turn over chicken. Add potato to baking dish and turn to coat with juices. Continue to raost for 15 minutes or until barely tender. Combine tomato, beans, garlic, stock cube and 2 cups hot water in a large jug. Pour over chicken mixture.
Roast for 15-20 minutes more or until chicken and potato are tender. Stir in parsley, divide chicken among shallow serving bowl. Generously spoon over tomato sauce and beans and enjoy.