Spicy chicken recipes
Our top 3 of 34 Spicy chicken recipes
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Spicey Chicken with Aubergine and Dates
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Baked Potato with Spicy Chicken
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Five Spice Chicken & Couscous
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Ingredients
- 2 aubergines
- 40 g Fresh Ginger
- 400 g chicken filets
- 1 lemon
- 100 g dates
- 4 tbsp olive oil
- 3 garlic cloves
- 2 tsp Ground cumin
- 2 tsp ground paprika
- 1 tsp Ground Cinnamon
- 2 tbsp Honey
- 1 chicken stock cube
- salt and pepper
Method
- Half the aubergines lengthwise, cut into slices and dust with salt.
- Peel and cut ginger into thin strips.
- Cut chicken into cubes. Squeeze lemon. Stone and cut dates in halves.
- Fry chicken cubes ca. 3 mins in oil, season and remove from pan.
- Fry aubergines ca. 3 mins on high.
- Turn down heat and press garlic into pan with ginger, cumin, paprika and cinnamon and stirfry for 1 more minute.
- Add dates, honey, lemonjuice and 100 ml water, crumble stock cube over.
- Cook, covered, on low heat for ca. 6 mins.
- Add chicken, heat through mix well and season to taste. bon appetite
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- 1 Bannisters' Farm Ready Baked Potato
- 1 spray oil
- ½ leeks. finely sliced
- ½ tbsp medium curry paste
- 50g frozen peas
- 1 skinless chicken breasts
- to serve soy sauce
Method
- Heat a wok and spray with oil. Add the chicken pieces and allow to cook through (about 10 minutes). Remove from the wok and set aside on a plate. Stir-fry the leek and ginger until softened. Stir in the curry paste and cook for a further 2 minutes. Stir in the peas and chicken. Reduce the heat, cover and cook for 3 minutes.
- Add the mixture to the potato and serve with a splash of soy sauce.
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2 Comments
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SwordFishTromBones Wed Jul 14 2010 • Reply
I tried this last night! It was amazing...definitely going to become a firm family favourite in the future!
Ingredients
- 2 chicken breasts or mini breast fillets
- 1 tablespoon Chinese Five Spice
- 1 tablespoon Honey (runny)
- ½ Lemon. juice of
- ½ teaspoon ground corrainder
- ½ teaspoon Ground cumin
- 1 tablespoon Extra virgin oilve oil
- COUSCOUS
- 100g Couscous
- ½ red onion. chopped
- 10 or 12 Cherry tomatoes - halved
- caster sugar for sprinkling
- 125 ml chicken stock
- ½ Lemon. juice of
- 1 tablespoon Fresh Mint Chopped
- ½ green pepper. chopped
- ½ yellow pepper. chopped
- TO SERVE
- Natural Yoghurt
Method
- Slice the Chicken breasts in two lengthways to give you four thinner pieces (if not using mini-breasts), this will allow them cook quickly.
- Slash each fillet twice to a depth of 1cm.
- Mix the Five Spice, honey, lemon juice, spices and oil together in a non-metallic bowl and allow the chicken to marinate in this mixture for as long as possible, minimum of 20mins, best over night.
- Put the couscous in a bowl, cover with the chicken stock and lemon juice. Cover and leave to stand for five minutes.
- Meanwhile, gently fry the red onion and peppers. Sprinkle the halved cherry tomatoes with caster sugar and fry also. Set aside.
- Heat a non-stick frying pan or griddle pan over medium heat. Add the chicken breasts and cook for 5 - 10 minutes until cooked through.
- Fluff up the cooked couscous with a fork, then add the onions, peppers, tomatoes and chopped mint.
- Divide between two plates and serve with the chicken placed atop and drizzled with natural yoghurt.
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