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24 September 2024

Oven Baked Kickin’ Chicken Wings

Oven Baked Kickin' Chicken Wings

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Course Entree, Footy Snacks, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 kg chicken wings
  • 2 tbs Vegetable oil
  • 1 tsp garlic powder
  • Sea salt flakes
  • Freshly ground black pepper
  • 1/4 cup hot sauce such as Frank's
  • 2 tbs honey
  • 4 tbs butter
  • Ranch dressing carrot and celery sticks to serve

Instructions
 

  • Preheat oven to 200c and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  • Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  • In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until butter is melted and slightly reduced, about 2 minutes. Heat grill on low. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and grill until sauce caramelises, around 3 minutes - watch the wings carefully at stage!
  • Serve with ranch dressing, carrots and celery
Chicken, Footy Snacks
11 July 2024

Spicy Indian Style Chicken & Tomato Curry

Spicy Indian Style Chicken & Tomato Curry

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Prep Time 15 minutes
Cook Time 50 minutes
Course Main Course
Cuisine Inidian
Servings 6

Ingredients
  

  • 1/4 cup vegetable oil
  • 3 kg bone-in skinless chicken drumsticks and thighs
  • 1 teaspoon kosher salt plus more for seasoning chicken and curry sauce
  • 4 green chillies coarsely chopped with some seeds
  • 2 dried red chiles broken
  • 2 large onions coarsely chopped
  • 8 large garlic cloves finely chopped
  • 1 large tub sized piece of ginger peeled and sliced crosswise into paper-thin rounds
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground fenugreek seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon paprika
  • 1 kg tomatoes chopped
  • 1 cup chopped coriander plus corianader leaves for garnish
  • 1/2 cup plain yogurt
  • 1/4 cup water if needed
  • Garam masala for sprinkling

Instructions
 

  • Get all your ingredients organised
  • Remove skin from chicken pieces
  • Heat 2 tablespoons of the oil in a large, deep pan over high heat. Season chicken with salt and add to pan. Cook chicken until golden brown, about 3 minutes per side.
  • Transfer chicken pieces to a large bowl.
  • Add the remaining 2 tablespoons of oil to pan along with green chillies and dried red chillies. Cook over moderately high heat until sizzling, about 30 seconds. Add onions, garlic, and ginger and cook, stirring occasionally, until deep brown, about 8 minutes.
  • Spoon onion mixture into a food processor. Add coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika, and 1 teaspoon of salt and puree.
  • Transfer onion mixture to pan. Add tomatoes and chopped corinader to the food processor and puree.
  • Return chicken pieces to skillet along with any accumulated juices. Cook over moderate heat, stirring, until onion sauce begins to stick, about 8 minutes.
  • Stir yogurt into skillet, then stir in pureed tomato and cilantro. Simmer curry over moderately low heat, turning chicken pieces occasionally, until cooked through, about 50 minutes (add 1/4 cup of water to skillet towards the end of cooking if the sauce gets too thick). Season curry with salt and transfer chicken to a platter. Pour sauce on top, sprinkle with garam masala and coriander leaves, and serve and serve with rice, pickles and poppadoms.
Chicken
30 June 2024

Grilled Chicken Tacos W. Pineapple Salsa

Grilled Chicken Tacos W. Pineapple Salsa

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Course Entree, Main Dish, Platter
Cuisine South American
Servings 8 Tacos

Ingredients
  

Chicken

  • 700 g chicken breast
  • 8 tortillas
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon chilli powder
  • 1.5 teaspoons ground cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon honey
  • 2 tablespoons lime juice plus zest of 1 lime
  • 2 tablespoons olive oil

Pineapple Salsa

  • 1 cup fresh pineapple grilled and cut into chunks,
  • 1 cup tomato diced
  • 1/4 cup red onion diced
  • 2 teaspoons jalapeño chopped
  • 2 tablespoons lime juice plus zest of 1 lime
  • 1/2 cup coriander chopped

Instructions
 

  • Pound the chicken into 5cm thickness. Add it to a large resealable plastic bag.
  • Whisk all marinade ingredients together in a bowl, and then pour into the plastic bag.
  • Coat the chicken evenly with the marinade. Press out as much air as possible and seal.
  • Allow it to marinate at room temperature for 20 minutes or in the fridge overnight.
  • Stir all salsa ingredients in a bowl, cover and refrigerate until ready to serve.
  • Heat a large nonstick fry pan over medium-high heat.
  • Add chicken to the hot pan, cook for 5 minutes without moving.
  • Flip the chicken over, lower the heat to medium, and cook 4 to 6 minutes or until cooked through. Move chicken to a board and allow it to rest for 5 minutes.
  • Heat tortillas in a pan to warm.
  • Thinly slice chicken lengthwise into long strips.
  • Fill tortillas with chicken, salsa and any additional topping. Serve with lime or lemon wedges if desired.
Chicken, Pineapple
28 February 2024

Roast Chicken w. Cranberry & Orange

Festive Cranberry & Orange Roast Chicken

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 15 minutes

Ingredients
  

  • 3/4 cup fresh-squeezed orange juice from about 3 oranges
  • 2 tablespoons honey
  • 2 garlic cloves grated
  • 1 thumbsized piece of fresh ginger grated
  • 1 1.5 - 2 kg Steggles whole chicken at room temperature
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 oranges quartered
  • Sprig of rosemary
  • 1 cup frozen cranberries divided see note
  • 1/4 cup chicken stock
  • 2 teaspoons corn flour
  • 1 tablespoon water

Instructions
 

  • Pre-heat the oven to 200º C and place the rack in the lower part of the oven.
  • Mix together orange juice, honey, grated ginger and garlic together in a bowl.
  • Salt and pepper both the outside and the inside of the chicken. Add 1/2 the oranges, rosemary and 1/2 of the cranberries to the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. Place chicken in the middle of the roasting pan and add 1/2 cup chicken stock to the bottom of the pan along with the remaining cranberries and oranges. Pour the orange honey mixture over the top of the bird.
  • Place in the pre-heated oven and roast for 20 minutes. Spoon pan juices on top of chicken, rotate the pan, and return to the oven to continue to bake for 20 more minutes. Repeat the process of basting the bird until the chicken registers to 75º C in the thickest part of the breast or until juices run clear, about 1 hour. Cover the chicken if the top is browning too quickly
  • Remove chicken from the pan and let it rest, loosely covered with foil for 15 minutes.
  • Strain the liquid from the roasting pan into a small saucepan. If you have less than 1 cup of liquid, add in more chicken stock. Bring up to a boil. Taste and adjust the seasoning gravy, reducing if not enough flavour, or adding in more stock if too salty. Whisk together corn flour and water, and add to the gravy.
  • Serve the chicken with the gravy on the side.

Notes

Frozen cranberries can be replaced with re-hydrated dried cranberries
Chicken, Festive
16 June 2022

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

Sticky Baked Chicken Drumsticks W. Honey Mustard Sauce

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Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 12 chicken drumsticks
  • 1/2 cup honey
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt & pepper
  • Fresh parsley chopped

Instructions
 

  • Preheat oven to 190c.
  • Remove skin from chicken and pat dry - You can also cook with the skin on and crisp it under the grill - completely up to you!.
  • Spray a baking dish with nonstick cooking spray and put the chicken in so it is not completely touching - 2 pans if you need to but don't overload as the chicken ends up boiling not baking!. Season the chicken well with salt and pepper.
  • In a bowl, combine mustards, honey, paprika and garlic powder until smooth and well mixed.
  • Pour about 2/3 of the mixture over the chicken. Brush on to cover each piece with the sauce. Set aside the remaining sauce for basting.
  • Slide the pan into the oven uncovered, and roast for 30 minutes. Remove from the oven and baste the chicken with the sauce from the pan. Brush the remaining sauce over the chicken. Roast for an additional 15 minutes and baste again.
  • Turn on the grill and grill the chicken for several minutes to caramelise the sauce - about 5 minutes, watch closely to avoid burning. If using skin-on chicken this will also help to crisp the skin.
  • Remove from the oven and baste again with the juices from the pan. Cover loosely with foil and rest for 10 minutes before serving.
  • Serve with roasted sweet potato and green salad
Chicken
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