Chili's Honey Chicken Crispers Copycats

Being a grow up means getting to eat whatever you want.Take your inner child on a walk down memory lane with these copycat crispers . This chicken was outstanding and really easy to make .

Ingredients
Honey Dressing
2/3 cup mayonnaise
1/4 honey
1/4 tsp paprika
1/4 tsp salt
pinch of cayenne pepper

Chicken
1 large egg ,lightly beaten
1/4 cup milk
3/4 cup chicken broth
11/2 tsp salt
11/2 tsp black pepper
1 cup self raising flour
10 chicken tenderloins
1/2 cup all purpose flour
6-10 cups shortening or vegetable oil

Method
To make sauce ,combine all ingredients in a small bowl .Cover with plastic wrap and refrigerate .

In a medium bowl combine egg ,milk, chicken broth , salt and pepper . Whisk for 30 seconds . Whish in self raising flour and let sit 5 minutes .

Place shortening or oil in a Dutch oven and heat to 350 degrees .

Place the 1/2 cup flour in a bowl .Coat each piece of chicken in flour and then drunk into the batter .

Working in batches of 3-4 tenderloins ,lower battered chicken into oil . Fry 7-9 minutes or until golden brown .

Drain on a wire rack or paper towel lined plate .

Sunshine Paella

Ingredients
Serves 4-5

1 tsp saffron threads
2 tbsp hot water
1 tbsp olive oil
1/2 tsp papprika
1/2 tsp cayenne pepper
150 g chicken breasts ,sliced
2 garlic cloves
200 g tomatoes ,peeled
1 red pepper and yellow pepper
350 g paella rice
1 litre pints fish stock
salt and pepper
175 g canned sweetcorn
12 large raw prawns, shelled
lemon wedges ,to serve

method
1. Put the saffron threads and water in a bowl and infuse .Cook the prawns in the stock for 2 minutes .

2 .Heat the oil in a paella pan over medium heat. Cook the chicken ,stirring for 5 minutes .Add the onion ,garlic ,cayenne pepper ,paprika and saffron and its soaking liquid and cook , stirring for 1 minutes .Add the tomatoes and pepper ,stirring for 2 minutes .

3 .Add the rice and cook ,stirring fir 1 minute .Add most of the stock ,bring to the boil .for 10 minutes or until the rice is almost cooked .Add the seafood and corn and cook for 3 minutes .

4 . When all the liquid has been absorbed .remove from the heat .Cover with foil and stand for 5 minutes .Serve topped with egg and garnished with lemon wedges .

Special Chicken Rolls

Ingredients

Serves 4 

1 package refrigerated crescent rolls

1 package cream cheese with chives , softened

2 tbsp butter

1 cup shredded cooked chicken

3/4 cup sliced fresh mushrooms

1/2 tbsp lemon pepper

2 tbsp butter ,melted

3 cups seasonal croutons , crushed

1/3 cup dripping from a roast chicken

1 tbsp minced onion

1/2 orange juice

1 cup chicken stock

salt and ground black pepper,to taste 

method

     Preheated an oven to 175 degrees C . Roll out and separate the crescent roll dough on a large baking sheet .

1. Mix together the cream cheese and butter in a bowl until well blended. Stir in the shredded chicken, mushrooms, and lemon pepper. Fill the crescent rolls with a tablespoonful of the chicken mixture. Roll each piece up beginning with the wide end; press and seal the top of the rolled dough. Brush the rolls with butter, then roll them in the crushed croutons. Return the coated rolls back to the baking sheet.
2. Bake in the preheated oven until golden brown about 20 minutes .
3. Heat the drippings in a large skillet over medium-high heat. Stir in the onion and juice , cook and stir about 5 minutes. Pour in 1 cup of chicken stock and continue to cook and stir until the sauce has reduced by half, about 15 minutes. Reduce heat to low. Mix the cornstarch and remaining 3 tablespoons of chicken stock in a small bowl. Stir the cornstarch mixture into the skillet until thickened, about 5 minutes. Season with salt and pepper.
4. Spoon the hot gravy over the chicken rolls before serving.

Creamy Chicken Curry with Lemon Rice

Ingredients
Serves 4


2 tbsp vegetable oil
4 skinless, boneless chicken breasts
 1 tbsp cumin seeds
1 large onion , grated
2 fresh chilli finely chopped
2 large garlic cloves , grated
1 tbsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander
300 ml coconut milk
250 ml canned tomatoes
2 tsp lemon juice
salt
2 tbsp chopped fresh coriander
   to garnish

lemon rice
                                                
350 g basmati rice , rinsed
1.25 litres juice and grated rind of 1 lemon
3 cloves

method
1 . Heat the oil in a large heavy based saucepan over medium heat .Add the chicken and cook for 5-8 minutes until lightly browned . Remove from the pan and set aside .Add the cumin seeds and cook until they start to darken and sizzle . Stir in the onion ,partially cover and cook over medium -low heat , stirring frequently , for 10 minutes or until soft and golden .Add the chillies , garlic, ginger , turmeric, ground coriander and salt ,cook for 1 minute.

2 . Return the chicken to the pan and stir in the coconut milk and the tomatoes .Partially cover and cook for 15 minutes until the sauce has reduced and thickened . Stir in the lemon juice and season with salt .

3 . Meanwhile ,put the rice onto a saucepan and cover with the water .Add the lemon juice and cloves .Bring to the boil then reduce the heat , cover and simmer until the rice is tender and all the water has been absorbed .Remove the pan from the heat and stir in the lemon rind .Let the rice stand ,covered , for 5 minutes .

4 .Serve the curry with the lemon rice ,sprinkled with fresh coriander .

Chicken with Vegetables & Coriander Rice

Ingredients
Serves 4                                                                         
2 tbsp vegetable or peanut oil
1 red onion, chopped
2 garlic cloves , chopped
1 inch piece fresh ginger ,peeled
2 skinless , boneless chicken
   breasts ,sliced
115 g white mushrooms
400 g canned coconut milk
55 g sugar snap peas
2 tbsp soy sauce
1 tbsp fish sauce

rice
1 tbsp vegetable or peanut oil
1 red onion, sliced
300 g rice , cooked and cooled                 
220 g pak choi , torn into large piece
handful of fresh coriander ,chopped
2 tbsp soy sauce

method
1 .Heat the oil in a wok and saute the onion ,garlic and ginger together for 1-2 minutes .

2 .Add the chicken and mushrooms and cook over high heat until browned . Add the coconut milk , sugar snap peas and sauces and being to the boil . Simmer gently for 4-5 minutes until tender .

3 . Heat the oil for the rice in a separate wok or large frying pan and cook the onion until softened . Add the cooked rice , pak choi and fresh coriander and heat gently until the leaves have wilted and the rice is hot .Sprinkle over the soy sauce and serve immediately with the chicken .

Gentle Lentil Curry with Chicken

Ingredients
Serves 4

1 tbsp olive oil
1 medium onion ,peeled and chopped
2 garlic clove, peeled and crushed
1 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground ginger
salt and pepper 
150 split red lentils
250 g chicken breasts , sliced
2 medium carrots , peeled and sliced
1 medium sweet potato ,peeled
900 ml cold water
75 g frozen peas

method
1 . Heat the oil in a large saucepan and cook the onion and garlic over a low heat for 3 minutes until softened .

2 . Add the cumin ,turmeric and ginger and cook for 2 minutes ,stirring regularly .

3 . Stir in the lentils , chickens , carrots  and sweet potato .Turn in the oil for a few seconds then add the cold water .

4 .Bring to the boil and skim off any foam that rises to the surface . Boil for about 12-15 minutes until the lentils start to soften 

5 . Add the peas and continue to cook for 5 minutes more , stirring occasionally .Season with salt and pepper .

6 . Serve with tomato and coriander relish .

Pappardelle with Chicken & Ceps

Ingredients
Serves 4


40 g dried cep  mushrooms
175 g hot water
800 g canned chopped tomatoes
1 fresh red chilli , finely chopped
1 tbsp olive oil
350 g skinless, boneless
     chicken cut into strips
2 garlic cloves , chopped
350 g dried pappardelle
salt and pepper
2 tbsp chopped fresh flat- leaf
   parsley to garnish

Method
1 . Place the ceps in a small bowl , add the hot water and soak for 30 minutes .Meanwhile ,place the tomatoes and their  juice in a heavy-based saucepan and break them up, the stir in the chilli .Bring to the boil then reduce the heat and simmer ,stirring occasionally , for 30 minutes or until reduced.

2. Remove the mushrooms from their soaking liquid a slotted spoon ,reserving the liquid .Strain the liquid into the tomatoes through a coffee filter paper , or a sieve lined with cheesecloth ,and simmer for 15 minutes .

3 .Meanwhile ,heat 2 tablespoon of the olive oil in a heavy-based frying pan .Add the chicken and cook ,stirring frequently , until golden brown all over and tender .Stir in the mushrooms and garlic and cook for a further 5 minutes .

4 .While the chicken is cooking , bring a large ,heavy-based saucepan of lightly salted water to the boil . Add the pasta ,return to the boil and cook for 8-10 minutes , or until tender but still firm to the bite .Drain well ,then transfer to a warmed serving dish .Drizzling with the remaining olive oil and toss lightly .Stir the chicken mixture into the tomatoes sauce , season and spoon onto the pasta .Toss lightly ,sprinkle with parsley and serve at once .

5 Minutes Soup

Ingredients
Serves 4


500 ml water
1 clove garlic
small piece of fresh root ginger ,
   peeled and finely sliced
225 g slab of firm tofu
  cut into small squares
8 mangetout .trimmed and finely
 sliced length ways
1 small red pepper, de- seeded
225 g boneless,skinless chicken breasts ,sliced
small handful of fresh or frozen peas
1 Bok Choy ,sliced
2 spring onions ,trimmed and sliced
2 sachets of instant miso soup
handful of alfalfa sprouts
fresh coriander to garnish

method
1 . Bring the water to the boil in a large saucepan , add the garlic and ginger , chicken and boil for  minute.

2 . Stir in the tofu , mangetout ,pepper and peas .Return to the boil , skim any foam the surface with a spoon and simmer for 2 minutes .

3 .Add the Bok Choy and spring onions and cook for 1 minutes .

4 .Remove from the heat and stir in the miso soup and beansprouts .

5 .Ladle into a warmed bowl to serve . Garnish with fresh chopped coriander .

Simple Baked Chicken

Ingredients
Serves 3


2 boneless chicken breasts
small head of broccoli
2 carrots ,cut into batons
salt and pepper
other seasonings
lemon and lime wedges to serve
salad leaves

method
1. Heat the oven to 200 C/Gas 6 .

2 . Rub the chicken with seasonings ,salt and pepper  Then place the chicken breasts on a baking tray and cook in the oven for 18-20 minutes until cooked through .

3 .Steam the carrots for a few minutes then add the broccoli and lightly cook.

4 .Place the carrots and broccoli on a plate and lay the chicken on top . Add the couple of lime and lemon wedges for squeezing over the chicken .

5 . Serve with some raw salad leaves .

Lemony Chicken Burgers

Ingredients
Makes 6 Burgers


2 tsp cold pressed sunflower oil ,
  plus extra for greasing
50 g onion, finely chopped
1 slim leek , trimmed and chopped
1 garlic clove , peeled and crushed
2 skinless , boneless chicken breasts about 350 g
1/2 tsp organic wheat free vegetable ,
   bouillon powder
1 tbsp freshly squeezed lemon juice
   finely grated zest of a small lemon

method
1 .Gently heat oil in a pan with a little water and cook the onion, leek and garlic over low heat for 2 minutes until softened , stirring occasionally . Set aside to cool .

2 .Preheat the oven to 200 C /Gas 6 .Lightly oil baking tray . Cut the chicken breasts into chunks and place in a food processor . Blend until fairly finely chopped but not mushy ,remove the lid and push the chicken down until the right consistentcy is reached .

3 . Transfer the chicken to a bowl and stir in the cooked ingredients .Mix well with clean hands and form into six balls .

4 .Place the balls , evenly spaced apart ,on the baking tray and flatten into burger shapes .Bake for 10 minutes then remove from the oven and turn over . Brush with a little more oil and return to the oven for a further 5 minutes until cooked through .

5 . Serve hot or cold with a large mixed salad .

Poached Chicken in Ginger Miso with Bok Choy

Ingredients
Serves 2


1 free range chicken breast
300 ml vegetable stock or make
    stock with a veggie cube
1 tbsp organic miso
1-2 cm piece of fresh ginger
2 cloves garlic , peeled and chopped
1 tbsp fresh coriander
1/2 red pepper, finely sliced
1 handful beansprouts
2 Bok Choy trimmed and roughly chopped ,
   save 2 leaves to garnish

method

1 .Preheat oven to 200 C/Gas 6 .Take a large sheet of foil and place the chicken in the centre .

2 . In a small pan , bring the stock to the boil and add the miso , ginger garlic and 1 tbsp of the coriander .

3 .Pull the foil up to create a bowl shape and spoon over the flavoured stock .Scrunch the foil up to create a parcel .Transfer to a baking tray and cook for 10 minutes .

4 . Arrange the Bok Choy on a serving plate .Transfer the cooked chicken on to the Bok Choy and then sprinkle over the pepper and sprouts .

5. Garnish with the two whole leaves of Bok Choy and remaining coriander . Serve immediately .

Chicken Tomato & Onion Casserole

Ingredients
Serves 4
                             


11/2 tbsp unsalted butter
2 tbsp olive oil
1.8 kg skinned chicken drumsticks
2 red onions ,sliced
2 garlic cloves , finely chopped
400 g canned chopped tomatoes
2 tbsp chopped flat leaf parsley,
   plus extra to garnish
6 fresh basil leaves ,torn
1 tbsp sun dried tomato puree
1/2 cup orange juice
225 g mushrooms ,sliced
salt and pepper

method
1. Heat the butter with the olive oil in a large oven proof casserole . Add the chicken drumsticks and cook , turning frequently for 5 - 10 minutes , or until golden all over and sealed .Using a slotted spoon , transfer the drumsticks to a plate .

2 . Add the onions and garlic to the casserole and cook over low heat ,stirring occasionally ,for 10 minutes or until golden .Add the tomatoes , the parsley , basil , tomato puree and orange juice , and season to taste with salt and pepper .

3 . Bring to the boil , then return the chicken drumsticks to the casserole , pushing them down under the liquid .Cover and cook in a preheated oven , 160 degrees C / Gas Mark 3 , for 50 minutes .

4 .Add the mushrooms and cook for a further 10 minutes , or until the chicken drumsticks are tender and the juice run clear when a skewer is inserted into the thickest part of the meat .Serve immediately , garnish with chopped parsley .

Teriyaki Chicken with Sesame Noodles

Ingredients
Serves 4


4 chicken breasts ,about 175 g
about 4 tbsp bottled teriyaki sauce 
peanut or corn oil
cucumber fans , to garnish

Sesame Noodles
                                                  


250 g dried thin buckwheat
noodles
1 tbs toasted sesame oil
2 tbsp toasted sesame seeds
2 tbsp finely chopped fresh parsley
salt and pepper

method
1 . Using a sharp knife ,score each chicken breasts diagonally across 3 times and rub all over with teriyaki sauce .Set aside to marinate for at least 10 minutes .

2 . When you are ready to cook the chicken , preheat the grill to high . Bring a saucepan of water to the boil ,at the buckwheat noodles and boil to for 3 minutes , or according to the packet instructions ,until soft .Drain and rinse well in cool water to stop the cooking and remove excess starch , then drain again .

3 .Lightly brush the grill rack with oil .Add the chicken breasts ,skin side up , and brush again with a little teriyaki sauce . Grill the chicken breasts about 10 cm from the heat , brushing occasionally with extra teriyaki sauce , for 15 minutes ,or until cooked through and the juices run clear .

4 . Meanwhile , heat a wok or large frying pan over high heat .Add the sesame oil and heat until it shimmers .Add the noodles and stir around to heat through , then stir in the sesame seeds and parsley . Season with salt and pepper to serve , transfer the chicken breasts to plate and add a portion or of noodles to each .Garnish with cucumber fans .