Dayrecipe Food Community

Yes, this recipe is just for ” Garlic Fiends “! This recipe results in the most amazing chicken I’ve ever eaten ~ juicy & moist & flavoursome. My parents wouldn’t stop talking about this chicken for a month after they ate it for lunch with us!

Serves 4-8

INGREDIENTS:

Chicken

• 2 – 2.5  kgs  chicken
• 1 head of garlic
• 1 teaspoon salt
• 1 cup olive oil
•  1 large lemon, juice of
• 1/2 teaspoon sumac

Dipping Sauce

• 1 large egg, free range (& salmonella vaccinated if possible)
• 2 garlic cloves, thinly sliced (I use fairly large cloves)
• 1/2 teaspoon sea salt
• 1 pinch sumac, ground
• 1-2 tablespoon vinegar (I use malt)
• 1/4 cup olive oil
• 1 3/4 cups sunflower oil

DIRECTIONS:

1. Grind garlic & salt to a paste in mortar or small food processor. Work olive oil, sumac & lemon to create creamy consistency – similar to mayo.
2. Make plenty of deep cuts in the chicken pieces - right down to the bone.
3. Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag massage the chicken for a few minutes before placing in the fridge overnight.
4. Grill the chicken pieces over a medium heat until the juices run totally clear, 12 – 15 minutes per side. I often grill it on my griddle / grill pan then transfer to the oven on 200 C for 15 minutes.
5. Once the chicken is cooked, set it aside to rest & make the sauce.
6. In a blender, food processor, or a jug with an immersion / stick blender (I use a Kenwood Wizzard), whizz the egg, salt, sumac & garlic.
7. Once they are completely blended, slowly add the oil in as thin a stream as you can manage. I find it easiest to pour the oil from a jug with a small spout. Pulse until the mayo thickens to your desired consistency – usually after 1 3/4 to 2 cups oil has been added. You can thin with a little extra oil if you wish.
8. Add the vinegar to taste & mix well with a spoon – add one tbsp & taste then add more if you wish.

TIPS:

1. Use you favourite chicken pieces for this, I like thighs & bone-in breast etc.
2. For the best bbq you’ve ever had, use this chicken & cook until done!

This is a delicious pasta dish which highlights the fresh bell pepper, courgette & carrot used. I have a huge pot of basil in my kitchen & make sure that I give this dish a very generous serving! In case you’re not familiar with it, conchigliette is tiny shell pasta

Serves 4-5

INGREDIENTS:

• 1 1/2 cups ground chicken
• 2 cups wholewheat conchigliette pasta, uncooked
• 500 ml water
• 400 g canned tomatoes, liquidized with own juice
• 1/4 cup cheddar cheese, grated (sharp)
• 1 large brown onion, finely diced
• 1 small red bell pepper, finely diced
• 1 medium courgette, grated
• 1 medium carrot, grated
• 3-5 tablespoons finely chopped fresh basil
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon schwartz Season-All
• 1 teaspoon schwartz italian seasoning
• 2-3 teaspoons olive oil

DIRECTIONS:

1. Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes.
2. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes.
3. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft.
4. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce.
5. Serve any kids first, then adjust the seasoning for adults if required.

TIPS:

1. Ground turkey or ground beef work equally as well in this dish.
2. Replace the conchigliette with your favourite pasta variety.

• 3 cups ground chicken
• 1 large brown onion, roughly chopped
• 2 slices bread, roughly torn
• 1/4 – 1/2 tsp Schwartz Season All
• pinch of ras el hanout
• 1 tsp dried mint
• 1/3 cup fresh coriander / cilantro
• 1/4 preserved lemon

1. Remove the pulp from the preserved lemon, wash the rind well under cold running water.
2. Place all the ingredients in a food processor & pulse until completely combined & a smooth paste-like consistency.
3. Divide the mix into 10 – 12  equal parts. With wet hands, form long fat sausage shapes.
4. Place the ’sausages’ on a baking sheet lined with aluminiun foil & well oiled. Brush lightly with olive oil & sprinkle a little ras el hanout over the top of each.
5. Cook in the centre of the oven for approximately 30 minutes or until a deep golden brown colour & cooked through.
6. Serve warm or room temperature in pitta breads (or other flat bread) with salad & sauce. 

TIPS:

1. You can replace the coriander with flat leaf parsley & add a few green pitted olives to the mix if you’d like a slightly different flavour.
2. Why not try making meatballs instead of kababbles with this mix!

My Hubby doesn’t like curry in any form. However I don’t tell him that there is any curry in this recipe and he enjoys it. It is the very non traditional inclusion of mushroom soup that makes him like it. He’ll eat anything with mushroom soup in it and wear a smile while doing so!!

SERVES: 4

INGREDIENTS:

• 4 chicken breasts (or your favorite parts)
• 1 tablespoon olive oil
• 1 teaspoon butter (optional)
• 1 small apple, red or green and chopped fine
• 1/4 cup onion, chopped fine
• 1 garlic clove, minced fine
• 1 teaspoon curry powder
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon pepper
• 1 (10 1/2 ounce) can mushroom soup (low fat is just fine)
• 1/2 cup half-and-half
• 1 pinch paprika

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Spray baking dish with cooking spray.
3. Heat oil, (and butter if using) in a small skillet.
4. *Optional step*~I brown the chicken in this skillet first, on each side.
5. Remove chicken if browning and put in baking dish, or if you didn’t brown chicken, just place salt and peppered chicken pieces in baking dish.
6. Add onion and apple, cook until soft over med/high heat.
7. Add garlic, cooking for 30 seconds.
8. Add curry powder, salt, and pepper.
9. Add soup and half and half, and cook until heated.
10. Ladle sauce over chicken, covering chicken.
11. Place in oven, bake, uncovered~for 1 hour, or until completely done. Chicken temp should be 160 degrees internally.

I made this dish for a birthday over the past weekend and everyone at the table raved about it. There were no leftovers I can tell you. The flavor is rich and full and the chicken turns out very moist and tender, even the breast. It was great with a lemony rice pilaf, asparagus and a crispy green salad with a tangy vinaigrette on the side.

SERVES: 4
INGREDIENTS:

DIRECTIONS:

1. Brown chicken pieces well in hot oil, season with salt and pepper and place in baking dish.

2. Drain excess fat from skillet and add everything else except the celery and bay leaf. Heat, using the stock to scrape up bits and pour it all over chicken.

3. Tuck in the cut celery among chicken and lay the whole piece on top. Tuck in the bay leaf in the middle of the dish.

4. Cover and bake at 350 for 1 hour, 15 minutes.

5. Remove bay leaf and celery before serving.