CHICKEN RECIPE IDEAS. A collection of versatile recipes inspiring people to choose British food for the best in taste and quality.

Transcription

1 CHICKEN RECIPE IDEAS A collection of versatile recipes inspiring people to choose British food for the best in taste and quality.

2 JERK CHICKEN FLATBREAD Jerk Chicken 1000g Green Gourmet Great British Raw Strips of Chicken 3 tbsp Sweet chilli sauce 6 tbsp Soy sauce 3 tbsp Jerk seasoning 2 tbsp Oil Rice and Peas 600g Long grain rice 1.2 ltr Coconut milk 600ml Water 2 bunches Spring onions, sliced 6 cloves Garlic, crushed & chopped 3 tsp Ground allspice 800g Tinned kidney beans, drained & rinsed 300g Peas, frozen Seasoning to taste 20 Flatbreads Combine all the ingredients for Jerk Chicken in a bowl except oil. Leave to marinate for 15 minutes in fridge. Rinse the rice and place in a saucepan with all the ingredients except the kidney beans and peas. Bring to the boil, cover and simmer for approximately 10 minutes, add the kidney beans and peas and continue cooking over a low heat until all the liquid is absorbed. Season to taste. Place oil in a pan and stir fry the chicken for 5 minutes. Warm the flatbreads and place a layer of rice mixture on base. Top with the Jerk Chicken.

3 THAI GREEN CHICKEN CURRY 1 tbsp Oil 1000g Green Gourmet Great 400g Onions, diced 1600g Thai green curry sauce 300g Carrots, cut into thin strips 300g Peppers, thinly sliced 150g Mange tout Heat the oil in a saucepan and stir fry the onion and chicken for 5 minutes. Add the Thai green curry sauce. Bring to the boil and then simmer for approx 20 minutes. Add the carrots, peppers, and mange tout and simmer for a further 5 minutes or until chicken is tender. COOKS TIP Alternatively place the oil, onions and chicken in a baking tray and place in a moderate oven. Bake for approx 10 minutes to seal the chicken. Add the sauce. Cover. Place in oven and cook for approx 30 minutes. Add carrots, peppers and mange tout and return to oven for a further 5 minutes until chicken is tender and vegetables are soft.

4 JERK CHICKEN RICE POT Jerk Chicken 1000g Green Gourmet Great British Raw Strips of Chicken 3 tbsp Sweet chilli sauce 6 tbsp Soy sauce 3 tbsp Jerk seasoning 2 tbsp Oil Rice and Peas 600 g Long grain rice 1.2 ltr Coconut milk 600ml Water 2 bunches Spring onions, sliced 6 cloves Garlic, crushed and chopped 3 tsp Ground allspice 800g Tinned kidney beans, drained and rinsed 300g Peas, frozen Seasoning to taste 20 Soup & food container Combine all the ingredients for Jerk Chicken in a bowl except oil. Leave to marinate for 15 minutes in fridge. Rinse the rice and place in a saucepan with all the ingredients except the kidney beans and peas. Bring to the boil, cover and simmer for approximately 10 minutes, add the kidney beans and peas and continue cooking over a low heat until all the liquid is absorbed, season to taste. Place oil in a pan and stir fry the chicken for 5 minutes. Fill the pot with the rice and peas and top with the Jerk Chicken.

5 BRAZILIAN CHICKEN STEW 1 tbsp Oil 400g Red onion, sliced 1000g Green Gourmet Great 300g Mixed peppers, diced 1500g Tomato and chilli sauce 400g Tinned kidney beans, drained and rinsed Heat the oil in a pan and stir fry the onion and diced chicken for 10 minutes. Add the mixed peppers and Tomato & Chilli Sauce. Bring to simmering point. Cover and simmer gently for 5 minutes, stirring occasionally. Add kidney beans and continue cooking for a further 5 minutes.

6 CHICKEN BALTI PIE WITH NAAN TOPPING 2 tbsp Oil 400g Onions, chopped 4 cloves Garlic, chopped 200g Carrot, grated 1000g Green Gourmet Great 3tbsp Balti paste 800g Tinned tomatoes, chopped, 240g Cooked lentils 300ml Vegetable stock 750g Bread mix Water 2tsp Cumin seeds 1tbsp Oil Heat the oil in a saucepan and stir fry the onions and garlic until soft. Add the chicken and continue to stir fry until sealed. Add the grated carrot and Balti paste. Stir fry for 5 minutes. Add the tomatoes, lentils and stock. Simmer for approx 20 minutes (alternatively transfer it to a moderate oven with a lid on. Place the bread mix in a mixer with the cumin seeds. Add water following on pack instructions. Make up the bread mix according to manufacturer instructions. Divide Balti mixture between individual pie dishes/foils. Divide bread dough into 20 equal pieces and roll each into a very thin oval/round shape to fit the top of pie dishes. Place on top of Balti Mix. Brush with oil. Prove for approx 3 minutes only. Place pies into a pre heated oven and bake at 200ºC/400ºF/Gas Mark 6 for approx 10 minutes until golden.

7 MOROCCAN CHICKEN TAGINE 1 tbsp Oil 400g Red onion, sliced 3 cloves Garlic, crushed 1000g Green Gourmet Great 1 tbsp Ground cumin 2 tbsp Turmeric 1 tbsp Cinnamon 2 Red peppers, sliced 200g Carrot, grated 800g Tinned tomatoes, chopped 2 Chicken stock cubes 700ml Water 200g Dried dates, chopped 100g Dried apricots, chopped Seasoning to taste Heat the oil in a saucepan and stir fry the onion and garlic until softened. Add the diced chicken and continue to stir fry to seal the meat. Stir in the spices and cook for 2 minutes. Add the sliced peppers, grated carrot, tomatoes, stock cubes and water. Stir. Add the dried dates and apricots and transfer to a baking dish. Cover. Place in a moderate oven for approximately 30 minutes until the chicken is tender. Season to taste. COOKS TIP Alternatively place the oil, onions and chicken in a baking tray and place in a moderate oven to seal the chicken.

8 BALTI BAPS Filling 2 tbsp Oil 400g Onion, finely chopped 4 cloves Garlic, chopped 800g Green Gourmet Great 200g Carrot, grated 3 tbsp Balti paste 800g Tinned tomatoes, chopped 240g Lentils, cooked 300 ml Vegetable Stock Bread Mixture 1000g Bread mix Warm water as per manufacturers instructions In a wok or saucepan, fry the onion and garlic in the oil until transparent. Add the chicken and stir fry until sealed. Add the grated carrot and Balti paste. Stir fry for 5 minutes. Add the tomatoes, lentils and stock. Simmer for 20 minutes. Alternatively, transfer to a baking dish with a lid and cook in a moderate oven until core temperature is achieved. Leave to cool slightly. Make the bread mix according to the manufacturers instructions. Divide the dough into and roll each into a 15cm (6in) circle. Put a spoonful of the Balti filling mix in the centre of each round, dampen the edges with cold water and bring the edges together in the middle. Press together well to seal then turn the bap over and place on a greased baking tray. Leave to prove in a warm place for minutes or until doubled in size. Bake in a hot oven for minutes at 200 C/400 F/Gas mark 6 until golden brown.

9 CHICKEN & LEEK PIE 3 tbsp Oil 1000g Green Gourmet Great 200g Onions, diced 500g Leeks, sliced 1 ltr White sauce 100g Cheese, grated Seasoning to taste Potato Topping 2000g Potatoes, cooked 60g Margarine 200ml Milk 50g Cheese, grated Stir fry the chicken in oil for approximately 6 minutes. Add the onions and leeks and continue stir frying until soft. Mix the white sauce with the cheese and season. Simmer until cheese has blended into sauce. Mix the sauce with the chicken mixture. Place in an ovenproof dish. Mash the potatoes with the margarine and milk. Pipe or spoon the potato on top of the chicken mixture. Sprinkle over the grated cheese. Bake in a moderate oven until golden brown and core temperature is achieved.

10 CHICKEN TIKKA CURRY 2 tbsp Oil 400g Onion, finely chopped 4 cloves Garlic, chopped 6 tbsp Tikka paste 200g Red peppers, diced 1000g Green Gourmet Halal Chicken Fillet Bites 1600g Tinned tomatoes, chopped 500 ml Chicken stock 500g Chickpeas, drained 4 tbsp Tomato puree 3 tbsp Mango chutney 2 tbsp Coriander, chopped Seasoning to taste In a Wok or Saucepan, fry the onion and the garlic in the oil until transparent. Add the Tikka paste and peppers and stir fry for 5 minutes. Add the chicken and continue stir frying for a further 5 minutes. Add the tomatoes, chicken stock, chick peas, tomato puree and mango chutney. Simmer for 20 minutes (alternatively transfer to a baking dish with a lid on and cook in a moderate oven until core temperature is achieved) Season to taste and garnish with chopped coriander.

11 CHICKEN KORMA BAPS Filling 2 tbsp Oil 400g Onion, finely chopped 800g Green Gourmet Great 200g Sweetcorn 200g Peas, frozen 200g Cooked potatoes, diced 600g Mild Korma sauce Bread Mixture 1000g Bread mix Warm water as per manufacturers instructions In a Wok or Saucepan, fry the onion in the oil until transparent. Add the chicken and stir fry until sealed. Add the Korma Sauce and the vegetables and simmer for 20 minutes (alternatively transfer to a baking dish with a lid on and cook in a moderate oven until core temperature is achieved) Leave to cool slightly. Make up the bread mix according to manufacturer instruction. Divide the dough into and roll each into a 15cm (6in) circle. Put a spoonful of the filling mix in the centre of each round, dampen the edges with cold water and bring the edges together in the middle. Press together well to seal and then turn the bap over and place on a greased baking tray. Leave to prove in a warm place for minutes or until doubled in size. Bake in a hot oven for minutes at 200ºC/400ºF/ Gas Mark 6 until golden brown.

12 CHICKEN JAMBALAYA 800g Green Gourmet Raw Diced Chicken 1 tbsp Oil 400g Onions, sliced 3 cloves Garlic, crushed 250g Chorizo sausage, skin removed & diced 500g Long grain rice 1 tsp Mixed herbs 2 tsp Cajun seasoning 300g Red pepper, diced 400g Tinned tomatoes, chopped 800 ml Chicken stock Heat the oil in a saucepan and stir fry the onion and garlic until softened. Add the chicken and chorizo and stir fry until the chicken is sealed, add the rice, mixed herbs and Cajun seasoning. Stir fry for 2 minutes. Add the remaining ingredients and bring to boil. Simmer until the rice has absorbed the liquid, alternatively transfer to a covered ovenproof dish and place in a moderate oven for approximately minutes.

13 Choice for Life is part of the Green Gourmet family For further information call: Green Gourmet - food innovators since 1991