Trudie's Chicken Recipes

TROPICAL CHICKEN

450 g chicken breast; 1 onion; 2 cloves garlic; 1 orange pepper; 2 sticks celery;
150 g sweet corn; 600 ml chicken stock; 240 ml pineapple juice; 3 tbsp. tomato puree; 75 g chopped dried apricots; 1 banana; 2 tsp. coriander; 2 tsp. cumin; seasoning; corn flour.

Chop the vegetable roughly and simmer in a little stock for 2 minutes. Add the spices and mix well. Dice the chicken and add with the rest of the stock, the pineapple juice, the tomato puree, the apricots and the sweet corn. Bring to the boil, cover and simmer for 1 hour. If the liquid needs thickening, add a little corn flour blended in cold water. Just before serving stir in the sliced banana.

CHICKEN WITH SPICY APRICOT SAUCE

4 chicken breasts; 1 onion; 3 cloves garlic; 250 g mushrooms; 4 tbsp. apricot jam; 4 tsp. coriander; 5 tsp. cumin; 50 ml dry white wine; 100 ml chicken stock; pepper.

Grill or oven bake the chicken breasts until thoroughly cooked. Meanwhile chop the onion and garlic and sauté in a little stock for 10 minutes. Slice and add the mushrooms, and cook for another 10 minutes. Add the spices and cook for 1 minute, then add the wine and jam. Simmer for 5 minutes, boiling to reduce if necessary. Serve with the chicken breasts.

CHINESE CHICKEN STIR-FRY

4 chicken breasts; 4 spring onions; 1 red pepper; 250 g mushrooms; 1 carrot;
250 g sweet corn; 150 g mange tout; 4 cloves of garlic; 1 tsp. fresh minced ginger; 100 ml stock; 2 tbsp. oyster sauce

Cut the chicken and vegetables into thin pieces. Sauté the chicken and vegetables in the stock, over a high heat, stirring constantly, for about 10 minutes. Just before serving stir in the oyster sauce.

NB - Serve this with rice or noodles for a low fat alternative to Chinese takeout.

BARBECUE CHICKEN

4 chicken breasts/thighs; 3 cloves of garlic; 2 tsp. tomato puree; 1 tsp. tomato ketchup; 2 tbsp. demerara sugar; 2 tsp. mustard; 1 tbsp. Worcestershire sauce;
2 tbsp. vinegar; 1 tsp. chili powder

Crush the garlic and mix all ingredients together. Spread over the chicken and marinade for several hours. Grill or barbecue the chicken pieces.

CIDER POT ROAST CHICKEN

100g boiled rice; 1 yellow pepper; 75 g sultanas; 1litre dry cider; 4.5 kg oven ready chicken; 3 sprigs fresh rosemary; 1 onion; 2 cloves garlic; 1 bay leaf

Preheat the oven to 200 degrees Celsius. Mix the rice, chopped pepper and sultanas together. Add a little cider to the mixture to bind it. Season. Stuff the chicken cavity with the mixture and place in a casserole dish. Finely chop the onion and garlic and add to the casserole. Pour over the cider, season, place the rosemary and bay leaf on top and cover tightly. Cook for 1.5 hours, basting regularly. Remove the skin before serving.

NB - This is wonderful served with crusty bread to soak up the juices.