chicken – Page 4 – My Whisk and I

20-Minute Orange Chicken

August 9, 2022July 31, 2022by Karen ClaassenLeave a Comment

4-6 chicken breasts
45ml olive oil
45ml balsamic vinegar
150ml fresh orange juice
150ml chicken stock
30ml finely chopped rosemary
30ml sugar
a knob of butter

Place a chicken breast between two pieces of plastic film and flatten it slightly by gently bashing it with the flat bottom of a pan. Flatten all the breasts in this way so that they are slightly thinner and has an even thickness.
Heat the olive oil in a pan over medium-high heat and fry the chicken for 3 minutes before flipping it over and frying for another 2 minutes.
Pour half of the balsamic vinegar over the chicken and add the orange juice and stock to the pan.
Sprinkle the rosemary over and season the chicken with salt.
Bring the mixture to a boil, turn down the heat to a slow simmer and cook for 5 minutes. Spoon the sauce over the chicken while simmering and turn halfway through cooking.
Now stir in the sugar, butter, the remaining balsamic and cook for a few minutes more – you want a reduced sauce that is beautifully glossy.
Serve the orange chicken on couscous to soak up the wonderfully fragrant sauce.

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Chicken Gyros and Flatbread

July 25, 2022June 21, 2022by Karen ClaassenLeave a Comment

9 chicken breasts, skin removed
Marinade:
125ml olive oil
juice of one lemon
5ml salt
1 clove of garlic, minced
15ml oregano leaves, chopped

Slice the chicken breasts into strips and place them in a mixing bowl.
Add the olive oil, lemon juice, salt, garlic and oregano and mix together.
Cover the bowl with plastic wrap and place in the refrigerator for an hour.
Heat a cast iron pan and cook the strips for about 6 minutes, turning occasionally.

Yoghurt Flatbreads: (makes 6)
500ml self-raising flour
2,5ml salt
435ml yoghurt

Mix all the ingredients together to form a sticky dough. Add more flour if the dough is too sticky to handle.
Divide into 6 equal portions.
Flour a work surface and roll each portion to a 20cm diameter circle.
Heat a cast iron pan until very hot.
Add one flatbread to the dry pan and cook for a minute. Flip it around and cook for another minute or so. Repeat with the rest of the flatbreads.

Serve the chicken gyros on the flatbread with Greek Salad and Tsatziki sauce.

Search this site for the recipe for Tsatziki as well as Soft Flatbreads, which offers an alternative recipe.

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Chicken Milanese Greek Salad

July 18, 2022June 18, 2022by Karen ClaassenLeave a Comment

Chicken Milanese:
4 chicken breasts, skin and bone removed
125ml flour
2 eggs
250ml Panko breadcrumbs
5ml dried oregano
5ml salt

Salad:
tomato, cut into wedges
red onion, sliced
kalamata olives
feta cheese
45ml olive oil
15ml lemon juice

Set a cast iron pan on to medium-high heat.
Place the flour, eggs and breadcrumbs in three different shallow bowl and beat the eggs together. Add the salt and oregano to the bowl with the flour and mix through.
Dredge the chicken first in the flour, then the egg and finally the breadcrumbs.
Fry the breasts for 4 minutes before turning and frying for another 4 minutes on the other side. Drain on kitchen paper.
Slice the cooked chicken and place on a serving dish.
Mix together the tomato, onion, olives and feta and drizzle with the olive oil and lemon juice. Season the salad with salt and pepper.
Arrange the salad on the serving dish with the chicken and serve with extra lemon wedges.

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Greek Chicken Souvlaki Skewers

July 6, 2022May 26, 2022by Karen ClaassenLeave a Comment

Souvlaki captures all the tastes of Greece and so these chicken skewers will not only transport you back to the azure sea and clear skies, but delight your tastebuds!

10 chicken breasts, skin removed
60ml olive oil
the juice of one lemon
1 clove garlic, minced
30ml dried oregano
salt and pepper
10-24 wooden skewers

Cut each chicken breast into 3 equal sized pieces.
Add the chicken and all the ingredients to a mixing bowl and rub everything together with you hands so that the chicken gets coated with it.
Cover the bowl with plastic wrap and refrigerate for at least an hour (you may leave it overnight).

Cut the wooden skewers to fit inside your griddle pan.
Now thread 4-5 pieces of chicken onto a skewer. Lay it flat on a work surface and push another skewer through all the pieces of chicken so that you have to parallel skewers.
Place a griddle pan on high heat and wait for it to warm up.
Cook the chicken for 8-10 minutes, turning 2/3 times during cooking. You may add a few splashes of olive oil if you think the pan needs it.
Serve warm or at room temperature with plenty of lemon on the side.

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Chicken Tikka Masala

June 1, 2022May 25, 2022by Karen Claassen4 Comments

Quick marinade:
9 chicken breasts, skinless and deboned, cut into bite-size portions
250ml yoghurt
15ml ground ginger
15ml garam masala
10ml turmeric
5ml ground cumin
2,5ml smoked paprika
3 cloves of garlic, minced
5ml salt

Sauce:
45ml vegetable oil
45ml butter
1 onion, chopped
2 cloves garlic, minced
1cm fresh ginger, grated
10ml garam masala
5ml ground cumin
5ml turmeric
5ml ground coriander
1 x 400g tin chopped tomatoes
5ml smoked paprika
5ml salt
375ml cream
30ml brown sugar

For the marinade:
Add all the ingredients, including the chicken, to a mixing bowl and stir together.
Cover the bowl and place in the refrigerator for a minimum of 30 minutes or overnight.

Add half the oil and butter to a frying pan over medium-high heat.
Add the chicken in small batches and fry for about 3 minutes before removing and adding the next batch of chicken.
Keep the fried chicken to the side and keep going until all of the chicken has been fried.
Add the remaining oil and butter to a saucepan set over medium-high heat.
Add the onion and cook until soft.
Now add the garlic and fresh ginger and stir-fry for one minute.
Add the garam masala, cumin, turmeric and coriander and cook for another minute.
Add the chopped tomatoes, paprika and salt and simmer the sauce for 10 minutes.
Decant the sauce to a blender and whizz until smooth.
Pour the sauce back into the saucepan and add the cream, sugar and chicken pieces and simmer gently for 20 minutes.
Serve the tikka masala with a fragrant rice and lashings of the sauce.

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Mushroom Chicken

May 20, 2022May 16, 2022by Karen ClaassenLeave a Comment

1,5 – 2 litre chicken stock
9 chicken breasts, skin removed
700g mixed mushrooms, sliced
30ml sunflower oil
30ml butter
45ml thyme leaves
2 cloves garlic, minced
80ml cream
salt and pepper

Pour the chicken stock into a large saucepan and bring to a simmer.
Cut the breasts into 5-6 pieces and add it to the stock.
Cook the chicken until most of the liquid has evaporated and then break up the cooked chicken pieces with a wooden spoon.
Set a frying pan over high heat and add the oil and butter to it.
Fry the mushrooms for about 7 minutes, until it has caramelised and has a beautiful golden colour.
Turn the heat down to medium-low and add the thyme leaves and garlic. Stir around for a minute or so.
Now add the cream to the mushrooms and stir through.
Spoon the mushroom mixture into the saucepan with the cooked chicken, turn up the heat and simmer gently for 5 minutes.
Season the chicken with salt and pepper.
The meat should now be creamy and fragrant. If you find it has too much liquid, simmer it for a while longer so that the liquid evaporates.
Serve the chicken on couscous, rice or quinoa.

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Quick Creamy Chicken

April 12, 2022April 11, 2022by Karen ClaassenLeave a Comment

250g bacon, cut into small pieces
45ml butter
83ml flour
6-8 chicken breasts
15ml garlic powder
250ml chicken stock
15ml lemon juice
250 ml cream

Place a frying pan on medium-high heat, add a very small amount of oil and fry the bacon pieces until just crispy on the edges.
Remove the bacon pieces from the pan but keep the fat and keep the pan on the heat.
Mix the flour and garlic powder together and dredge the chicken in the flour.
Add the butter to the warm pan and brown the chicken breasts on both sides – about 3 minutes per side.
Pour in the stock and allow the chicken to cook for about 8 minutes before turning and cooking for another 8 minutes.
Add the cooked bacon, lemon juice and cream to the pan, give it a stir and cook for 3-4 minutes until the sauce is thick and glossy.
Serve the chicken breast on a starch of your choice.

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Crispy Oven-Baked Drumsticks

March 29, 2022March 27, 2022by Karen ClaassenLeave a Comment

This recipe needs to marinate overnight…..

8-10 chicken drumsticks
Marinade:
250ml yoghurt
15ml mustard
2 cloves garlic, minced

62ml flour
10ml salt
1 egg
30ml milk
125ml dried breadcrumbs
90ml butter, melted

Marinade:
Pull the skin from the drumsticks and place them in an ovenproof ceramic dish.
Mix the marinade ingredients together and pour it over the chicken.
Turn the drumsticks so that it is covered in marinade and wrap the dish with plastic wrap.
Refrigerate for 8 hours/overnight.

Preheat your oven to 200℃.
Mix the flour and salt in a shallow dish.
Whisk the egg and milk together in another shallow dish.
Measure the breadcrumbs into a third, last shallow dish.
Now dredge each drumstick through the flour, then the egg and finally the breadcrumbs.
Arrange the drumsticks in an ovenproof dish, spaced so that they do not touch.
Melt the butter and drizzle it evenly over the chicken.
Place it in the oven to bake for 25 minutes.
Pull out the dish and quickly turn each drumstick.
Bake for another 25 minutes until crisp and golden.
Serve the drumsticks piping hot.

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Rump Steak with Smokey Chimichurri Sauce

March 24, 2022March 24, 2022by Karen ClaassenLeave a Comment

125ml olive oil
30ml red wine vinegar
125ml finely chopped parsley
125ml finely chopped roasted peppers (Search the recipe: How to prepare Smokey Sweet Peppers)
4 cloves of garlic, minced
10ml oregano/thyme leaves
5ml salt

Add all the ingredients to a small mixing bowl and stir together.
Set aside for 30 minutes so that the flavours can develop.
Serve with flame grilled rump steak.

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Beer Chicken

February 11, 2022February 10, 2022by Karen ClaassenLeave a Comment

This chicken is terribly easy and quick to make and deliciously soft and moist. Yields 6 portions.

6 chicken breasts, skin removed
45mll butter
30ml vegetable oil
125ml chicken stock
125ml stout or any other beer
10ml dried tarragon
125ml cream

Preheat your oven to 180℃.
Place an ovenproof frying pan onto medium-heat and add the butter and vegetable oil to it.
Season the chicken with salt and pepper and place it in the hot pan to fry.
Cook the breasts for 4 minutes before turning and cooking the other side for another 4 minutes.
Remove the chicken from the frying pan and keep on the side while you make the sauce.
Pour the chicken stock into the frying pan and simmer for 3 minutes before adding the stout/beer.
Bring the liquids back to a simmer, scrape the bottom of the pan with a wooden spoon to loosen the caramelised bits of chicken and cook for another 5 minutes.
Add the tarragon and cream and stir through.
Place the chicken breasts back in the sauce and place the pan in the oven. Cook for 20 minutes.
Serve the chicken on couscous and spoon over some extra sauce.