Culinary Hotline Chicken Edition
Try out one of our top three chicken recipes!
All recipes by Nicole Snelling
Ingredients:
- 8-10 deboned & skinless chicken thighs
- 1 tin chopped & peeled tomato
- 3-4 sundried tomatoes
- 1 roasted red pepper, seeds & stalk removed
- 1 onion, finely chopped
- 4 Tbsp Harissa paste
- 2 garlic cloves, minced
- ½ Cup fresh cream
- 1 Tbsp olive oil
- Salt and pepper, to taste
How To Make Katlego’s Saucy Chicken & Rice
- Place the tinned tomato, sundried tomato and roasted red pepper into a blender and blend until smooth.
- Add the chicken to a bowl with the harissa paste and allow to marinade, until ready to use.
- Preheat a saucepan to a medium-high heat, add in the onions and sauté for 3-4 minutes, then add the chicken thighs and allow to brown on each side for 2-3 minutes aside.
- Add the garlic, cook for another minute before removing the chicken thighs from the pan and set aside on a plate and pour in the tomato sauce, allow the sauce to reduce down for 10 minutes before add the chicken thighs back to the pan, add the cream and allow to cook for 10 minutes until the sauce has thickened and reduced.
- Season with salt and pepper and serve with steamed rice.
Ingredients:
- 2x 400g rolls puff pastry
- 1 whole roasted chicken, shredded
- 1 punnet mushrooms, slices
- 1 onion, finely diced
- ¼ Cup Sago, soaked
- 3 Tbsp white onion soup packet
- 1 Cup cream fresh cream
- 1 Cup Chicken stock
- 1 Tbsp olive oil
- Egg wash, for brushing pastry
- Salt and pepper, to taste
How To Make Zoe’s Chicken Pie
- Add the oil to a large sauce pot a the onion and allow to sauté for 3-4 minutes before adding in the mushrooms.
- Fry off the mushrooms and allow them to brown slightly for about 6-8 minutes.
- Sprinkle over the white onion soup powder and slowly mix in the chicken stock to avoid any lumps.
- Add the cream, the soaked sago and shredded chicken to the pot and allow to simmer for a few minutes until the sago has turned a translucent colour and the sauce has thickened up.
- Season well with salt and pepper and allow the mixture to cool completely.
- Preheat the oven to 220°C.
- Roll out the pastries on a floured surface and line one of the pastry sheets on a greased base of an oven proof dish, add the cooled filling to the base of the dish and then top with the other rolled out sheet of pastry.
- Pinch the edges closed with a fork or your finger tips. Cut 2-3 slits into the pie, to allow steam to escape and brush with egg wash before placing into the oven to bake for 10 minutes at 220°C. and then turn the oven down to 190°C to bake for another 8-10 minutes until golden brown and crisp.
Ingredients:
- 10-12 mixed chicken portion pieces, breasts, thighs & wings
- 2 Cups readymade premix southern-style bread crumbs
- 1 Cup buttermilk
Oli, for frying - Potato wedges, for serving
How To Make Ewan’s Southern Fried Chicken
- Allow the chicken to marinade in the buttermilk for at least 1 hour or overnight.
- Preheat the oven to 180°C.
- Line a baking tray with baking paper.
- To prepare the chicken, allow any excess buttermilk to drip off and then coat the chicken with the bread crumbs.
- Evenly spread out the chicken pieces on the baking tray and place into the oven to cook for 15-20 minutes or until the chicken has cooked through and turned a golden brown colour.
- Serve the chicken pieces with roasted potato wedges.