Posts Tagged ‘recipes for chicken’

Braised Balsamic Chicken

Braised Balsamic Chicken


Braised Balsamic Chicken1=>  6 skinless, boneless chicken breast halves
=> 1 teaspoon garlic salt
=> ground black pepper to taste
=> 2 tablespoons olive oil
=> 1 onion, thinly sliced
=> 1 (14.5 ounce) can diced tomatoes
=> 1/2 cup balsamic vinegar
=> 1 teaspoon dried basil
=> 1 teaspoon dried oregano
=> 1 teaspoon dried rosemary
=>  1/2 teaspoon dried thyme


=> Season both sides of chicken breasts with garlic salt and sprinkle.
=> Heat olive oil in a Frying Pan over average heat. cook seasoned chicken breasts up-to chicken is browned, 3 to 4 minutes per surface. Add onion cook and Shake up-to onion is browned 3 to 4 minutes.
=> Pour diced tomatoes and balsamic vinegar over chicken. period with basil, oregano, rosemary and thyme. seethe up-to chicken is no longer pink and the juice run clear, about 15 minutes. An instant-read thermometer inserted into the middle should read at least 165 degrees F.

Homestyle Chicken

Homestyle Chicken


-> 4 Tegel frozen Free-flow Chicken Thighs, thawed
-> 2 onions, peeled and sliced
-> 150g button mushrooms, halved
-> 2 cloves garlic, crushed
-> 400g can chopped tomatoes in puree
-> 2 Tbsp tomato paste
-> 2 cups (500ml) chicken stock
-> 1 Tbsp balsamic vinegar (optional)
-> bouquet garni (bay leaf, parsley stalks, thyme) tied together or 1 tsp dried mixed herbs
-> ¾ cup long grain rice
-> 3 ½ cups Wattie’s frozen Chunky Mix Vegetables
Homestyle Chicken

-> Preheat oven to 180°C. On the stove top heat a dash of oil in a flameproof casserole. Over a high heat quickly brown Tegel Free-flow Chicken Thighs . Set aside. Reduce heat and add onions, mushrooms and garlic and cook until they begin to soften. Return the chicken to the casserole.
-> Mix together chopped tomatoes in puree, tomato paste, chicken stock and balsamic vinegar if using. Pour over the chicken. Bring sauce to the boil. Add bouquet garni. Cover. Transfer to the oven and cook for 20 minutes.
-> Remove from the oven and add rice. Cover. Return to the oven for a further 15 minutes before adding Wattie’s frozen Chunky Mix Vegetables . Cover and return to the oven again for 25-30 minutes until the chicken is cooked and vegetables are tender. Remove bouquet garni and season to taste.

Paneer Kadhai Masala and Ajwain Rotis

Paneer Kadhai Masala and Ajwain Rotis

A hot masala paneer kadhai, made with a host of spices and tomatoes, served with ajwain roti.
Ingredients :
-> 1 cup refined flour
-> 2 cups wheat flour
-> 2 tsp carom seeds
-> 800 g paneer
-> 3 cups oil
-> 2 tsp cumin seeds
-> 1 tsp red chilli powder
-> Salt to taste
-> 1 tsp garlic paste
-> 6 tomatoes, chopped
-> 1 cup vegetable stock
-> 1 tsp red chilli flakes
-> 1 tsp cumin seeds
-> 1 tsp coriander seeds
-> 2 tsp coriander powder
-> 1 bunch fresh coriander
-> 6 green chillies, chopped
-> 3 pieces ginger, chopped
-> 5 Tbsp ghee
-> 2 lemons
Paneer Kadhai Masala and Ajwain Rotis

-> Make a dough for roti, using maida, atta and carom seeds. Set aside.

-> Cut the paneer into bite size pieces.

-> In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

-> Add in tomatoes and vegetable stock. Cook till tender.

-> Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

-> In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

-> Make small rotis of the dough and fry. Add a dollop of ghee at the end.

-> Garnish with lemon and serve.