Chicken – Page 3

Asparagus, Chicken & Cashew Stir-fry

Ingredients:

1 tsp freshly chopped ginger
1 tsp freshly chopped garlic
A splash of Rice Bran oil
3 cups chicken thigh or breast sliced
3 bunches of asparagus sliced into three
½ bunch spring onions sliced
1 punnet of grape tomatoes halved
1 cup roasted cashew nuts
¾ bottle Ebisu Japanese Premium Sauce

Cooking Method:
Heat the oil in a wok and when smoking carefully add the chicken, ginger and garlic and stirfry for a couple of minutes until the chicken changes colour. Add the asparagus and spring onions and stirfry for 2-3 minutes until just cooked. At the last minute add the tomatoes, Japanese sauce and cashew nuts. Serve with fragrant rice.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Curry Chicken Thighs Surprise

Ingredients:
1 kg chicken thighs diced
2 red capsicums chopped
3 large brown onions chopped chunky
1 can coconut cream
8 roma tomatoes or 1 x 800gm can tomatoes
1/2 cup mango chutney of your choice
1 tablespoon lemon myrtle curry powder or to taste
2 teaspoon cumin
1 tablespoon butter
*1/2 cup Crunch Indian tomato relish if you would like a bit more bite.

Cooking Method:
Sauté the onion in butter until a rich brown. Add the spices and chicken, stirring till the chicken is lightly coloured. Add the capsicum and tomatoes, then the coconut cream.
Simmer on a low heat until it thickens slightly (approx 30 – 45 minutes), then add the mango chutney. (*and optional the relish)
Serve with fragrant rice and papadoms.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl, Terri or Amanda at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Birdie Num Nums

Ingredients:
3 large chicken breasts sliced into 1 cm thick portions

Dipping Mixture:
1 cup butter melted
1 cup sweet chilli sauce
1 cup fresh mint chopped very finely
½ cup lemon juice
Blend all together and put aside.

Crumb Mixture:
3 cups fresh breadcrumbs
Salt & pepper
1 cup roasted unsalted cashews crushed till medium fine.
Mix together and put aside

Cooking Method:
Heat the oven to 200 degrees. Coat the chicken pieces in the butter mixture and then the bread crumb mixture. Place on baking paper lined trays and bake in the pre-heated oven for 15 minutes. Serve with sweet chilli sauce.

Serves:
4 to 6.

Note:
For more recipes & cooking tips, please see Darryl or the girls at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: