Chicken with Rice

This doesn’t sound very interesting but the list of ingredients is not what you’d expect!

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This is one of the very few recipes that has a colour photo!

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I opted to boil the chicken as I really liked the way that turned out last time. I do wonder though if steaming a whole chicken would’ve resulted in the same tender meat.

I had decided to half this so only used half the chicken meat and saved the rest for another recipe to try tomorrow.

I did have to add more water to the rice as it was not cooked by the time all the stock was absorbed, I didn’t actually measure how much more I added but reckon it was pretty much the same volume again.

I did wonder if the fruit peel should be cooked for a bit rather than just adding in at the end, but I followed the recipe and just hoped it would be ok!

I liked the idea of the raisins and the pistachios in this, but I don’t really think my version looks much like the photo!!

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So how was this? Honestly the orange and lemon peel are too strong uncooked. I had to actually pick them out which really isn’t like me!! The flavour of the lemon in the rice is lovely, but the rind is just a bit too much! The pistachios and raisins add a nice crunch and a bit of sweetness which I really liked.

Overall it was a good dinner but I’d either leave out the rind or actually cook the rind with the rice.

Would I make this again? Maybe, was nice just didn’t love it!

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Chinese Chicken

It’s a bit of a vague recipe really, I don’t imagine this is an authentic recipe but really just one using a couple of ingredients that would be considered inspired by China back when this was written..

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I was opting to use chicken thighs as I find they are better for recipes like this that involve marinading.

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I did not want to deep fry this so opted for the frying in a little oil in a pan. I just didn’t fancy the idea of a whole piece of chicken deep fried!

It was smelling good whilst cooking and I did turn it a couple of times during the frying process. I wonder if I didn’t drain the chicken properly as in some places it wasn’t looking as crisp as I had expected.

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The recipe says that a little of the sherry and soy sauce can be added to the rice, but I just didn’t like the idea of adding some of that left over liquid to the cooked rice because it had been sitting with the raw chicken. So we just had this with plain boiled rice.

The chicken wasn’t crispy at all, which I wonder if it’s meant to be? It was really soft and well cooked. I didn’t think the flavour from the soy sauce came through enough and I did feel like the sherry overpowered everything. It was nice though and was enjoyed by the three of us, I just do think I maybe should’ve just tried the deep frying!!

Would I make this again? Maybe, I’d cut back the sherry though

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Chicken Parcels

This is another recipe involving chicken and paprika, so hoping for more success in the execution of this one!

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It’s quite an interesting combination of flavours going into this. Have to say I have never dipped onions in sugar in this way! I had three chicken breasts so just cut back the rest of the ingredients slightly.

I opted to use balsamic vinegar, but I guess you could use whatever you have. I also gave them a pretty generous sprinkling of paprika!

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The smell as this was cooking was brilliant, so was looking forward to trying this. I took out after 45 minutes and the chicken was nicely cooked. There was a lot of liquid in each parcel..

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I didn’t serve any of the liquid over the chicken, I just did as the recipe says and topped with the onions.

This is a really tasty chicken recipe. The paprika is great with the chicken, and the onions have a wonderful sweetness which goes really well with the chicken. I can’t decide if this tastes better than the paprika chicken from earlier in the week, it certainly looks better!

Would I make this again? Yes, easy and delicious

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Almond Chicken

I appear to have an abundance of ground almonds in the cupboard so thought I’d give this a go tonight…

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I just had chicken breast so that’s what I used. Was prepared really quickly and ready for the oven in a matter of minutes.

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I did attempt to baste but there really wasn’t enough liquid for that so instead I turned them over halfway through. I reckon I left them in for 45 minutes, and the smell from this cooking was really great!

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We were having this with leftover ratatouille – which I have to say tasted even better tonight! – and spinach. I didn’t bother making the sauce that the recipe suggests so was worried it was going to be a bit dry.

Well this was great, the chicken was lovely and moist so hadn’t been cooked too long and the almond coating was lovely, a really great change form breadcrumbs.

Would I make this again? Yes, tasted great really easy to cook

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French Style Roast Chicken

I am really lazy when it comes to roasting chicken, I tend to just shove it straight in the oven, I never bother with stuffing or putting anything on the skin!

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I used parsley rather than tarragon, and I used stock rather than wine.
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It says to baste every 15 minutes which I think seems a bit of a faff! Anyway after about 45 minutes there was no liquid left in the tray! I hadn’t covered the chicken so it was at this point I was wondering if I should’ve in order to keep some liquid.

After 90 minutes it was ready and did smell good, but then doesn’t roast chicken always smell great!?

We were having this with roast potatoes, veg and a homemade onion gravy. I was going to attempt to make gravy from the liquid left in the tray but there was none!

This carved really easily and was lovely and moist. Am going to be honest I have no idea what the benefit of the butter inside the chicken was. I assumed it would all leak out and add to the left over gravy I was going to make, but that didn’t happen!

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So how does this compare to my usual roast chicken? It was much moister which I have to guess is due to the butter and the fact it’s roasting in stock.

I started writing this post as the chicken was cooking and I wasn’t expecting anything great, but this has to be the best roast chicken I’ve ever had!! It’s so moist and tastes amazing!

I think that a good roast dinner is not only about the meat it’s also about the accompaniments, I know the photo doesn’t look like much but this has been the best roast dinner we’ve had in a while. That’s not just my opinion, my husband is in total agreement!!

I don’t normally eat the skin but felt the need to try it this time, yeah was ok but still not a fan of eating the skin!

Would I make this again? Yes most definitely. I didn’t expect this way of cooking a chicken to be so good. Next time I will cover the chicken with foil for the first while to see if the helps retain the liquid

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Chicken Marengo

According to google this is a french inspired dish and usually consists of sautéed chicken with fried eggs and crayfish! Think I prefer the sound of this version!

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This is one of the few recipes that has a photo, it’s not great so doesnt really help give a clear idea of what it should look like..
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I opted to use chicken thighs as I think they are much better in dishes like this. I had bought boneless thighs which were quite small so I used 6 for this.

Pretty straightforward prep for this one and then it’s left in the oven. If you can’t be bothered making a bouquet garni pretty sure you could just throw in whatever herbs you have.

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This smells great as it’s cooking, and was looking pretty tasty after just under an hour in the oven

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So when it says to seive the sauce and pour over the chicken, I had to assume the veg wasn’t to be wasted and thrown away so I served that on the side! The volume of sauce this creates is loads, I actually think this could take even more chicken.

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The chicken is lovely and soft and tastes great and the sauce is really excellent. The veg are also great and am so glad I kept them! Altogether it’s a really great dish. We just had with some sweet potato chips, but am thinking a mash would’ve been better to help mop up all the delicious sauce!

Would I make this again? Yes definitely

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Duck and Orange Casserole

So this is quite a classic recipe and has a lot to live up to! I’ve only ever cooked duck once and have to say I didn’t love it. I’ve eaten it a few times since and was nice, so this was a bit of a challenge for me!

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I set off to the butcher with the intention of buying a whole duck and attempting to joint it myself. They didn’t have a whole duck; would’ve ordered one but I had myself set on this recipe today. After explaining what I wanted to make the butcher talked me into buying two breasts!! He told me that once jointed there isn’t much meat on the rest of the duck and as I was making duck and orange I’d be better off just using the breast. So I took his advise. The recipe is for four so as I was only using two breasts I halved all the other ingredients.

I’ve watched a lot of duck being cooked and know the idea is to cook skin side done to render all the fat off, so that’s what I did. So then this goes in the oven which made me start to think I should remove the fat?? Would it not just go all soggy in the oven?? After an hour it wasn’t looking the prettiest!

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So now I was thinking am I meant to pour the sauce over the duck? The sauce did not look good at all! It’s just so greasy looking. So I removed the duck and served that with the orange pieces.

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However as I don’t like to waste food I fished out the veg from the sauce and served them with the duck. We also just had some mashed potato, which I had thought I’d be using to mop up all the lovely orangey sauce!

The duck itself was lovely and tender, but the skin layer was a it greasy so I cut that off. The duck and the orange segments together is really lovely; the rind wasn’t quite as pleasant though. The veg that I’d saved from the sauce was actually delicious and made me think maybe I should’ve poured more of the sauce over??

Again it’s not the most attractive plate of food but yet again it was really tasty, I only wish I’d added more orange segments.

Would I make this again? Yes I would, I’d remove the fat, use more sauce and more orange segments

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