Spicy Chicken in Blanket

Ingredients
 

Cocktail chicken sausages…32 pc

White flour………………..….…1 cup
Garlic powder……………..……½ tea spoon
Chilli powder……….…………..1 tea spoon
Water……………………...………1/3 cup (warm)
Yeast………………......……….…3/4 tea spoons
Sugar…………………...….…...…½ tea spoon
Egg yolk………………..….….….1 (beaten)
Poppy seeds……………..…..….2 table spoon
Oil………..……………….……..….2 table spoon
Salt to taste

Method

• Mix the warm water and sugar in a mixing bowl.
• Add the yeast to the mixture (do not mix). Keep it aside for 15 min to check if the yeast is active.
• Now add the oil, flour, salt, and garlic and chilli powder and make a soft dough ball.
• Knead the dough for 2-3 min.
• Place the dough in a bowl and cover with a cling film. Place it in a warm place.
• Once the dough has doubled in size (1 1/2-2 hours), punch it and knead for a min.
• Sprinkle some flour on the work place and using a rolling pin flatten it to an even thickness of 4mm.
• Cut the dough into strips about ¾ inch in width or as per the sausage width, with a pastry cutter.
• Roll each sausage with the dough strip until the start end overlaps. Then press and seal the wrap.
• Place the wrapped sausages on a well-greased baking tray or aluminium foil lined tray.
• Keep it aside for ½ hour.
• Beat an egg yolk in a bowl and apply it on wrap.
• Sprinkle the poppy seeds on the egg coating.
• Pre heat the oven on convection mode at 175°C .
• Place the sausage wraps in the pre heated oven and bake for 10-15 min.
• Cool and serve with your choice of condiments.

Makes: 32

Leafy Chicken and Le Roulé Salad

Ingredients

Chicken breast…………………200g (cut into thin 1 inch rectangles)

Le Roulé cheese……………….100g (chopped in ¾ inch cubes)
Avocado………….………..….…1 (chopped in ¾ inch cubes)
Fresh wild rocket leaves……40g
Fresh watercress leaves….…40g
Olive oil………………………..…¼ cup
Fresh ground pepper……..…¼ tea spoon
Water…………………………......¼ cup
Salt to taste

Method

• Heat the oil in pan. Add chicken pieces, salt and pepper to it, cover with a lid and cook for 2 min.
• Now add the water, mix well and cover with lid to let it cook for another 6 min or until chicken is cooked but is still juice.
• Remove the chicken from the pan and keep aside.
• If the chicken broth collected in the pan is very watery heat it for some more time without the lid. Once satisfied with the flavours and consistency remove from heat and strain the liquid through very fine strainer and collect the broth in a bowl to use as dressing.   
• Place the wild rocket and watercress leaves in a salad bowl. Top it with avocado, chicken pieces and le roulé cheese cubes.
• Sprinkle some salt and drizzle the chicken broth dressing we just strained.
• Mix well and serve.

Serves: 4

Grilled Barbeque Chicken

Ingredients

Chicken drumsticks………6

Barbeque sauce…………….3 ½ table spoon
English mustard….……….½ tea spoon
Tomato ketchup……………1 table spoon
Soya sauce……………………½ table spoon
Worcestershire sauce…….½ table spoon
Salt to taste

Method

• Place the drumsticks in a non-stick oven tray and sprinkle the salt on each drumstick.
• Mix all the other ingredients in a bowl and generously coat the created sauce on the drumstick.
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 15 min.
• Remove tray and flip the chicken and grill the flip side for 15 min.
• Pour the juices collected in the bottom of the tray, on the chicken while serving, for more flavour.

Honey Chicken Legs

Ingredients

Chicken drumsticks………3

Clear honey………………….3 tea spoon
Chilli powder………………..½ tea spoon
Cloves………………………….12
Fennel seeds…………………1 tea spoon
Salt to taste

Method

• Place the drumsticks in a non-stick oven tray.
• Sprinkle the salt and chilli powder on the drumsticks and rub the ingredients on each drumstick with hand to make sure it is evenly applied.
• Poke the flesh of each drumstick at 4 places and insert one clove per poke.  (Distribute the poked clove evenly i.e. do not cramp them very close to each other only on one side.) 
• Now evenly apply the honey on all sides of the drumsticks with a basting brush.
• Lastly sprinkle the fennel seed on all sides.   
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 10 min.
• Remove tray and flip the chicken and grill the flip side for 10 min.
• Remove the poked cloves from the chicken before serving.
• Pour the juices collected in the bottom of the tray, on the chicken, for more flavour.

Grilled Lemon Chicken

Ingredients

Chicken drumsticks………3

Potatoes………………………3 (peeled & cut in wedges)
Cherry tomatoes…………..150g
Lemon juice…………………3 table spoon
Garlic………………………….4 cloves (crushed)
Fresh basil leaves…………from 3 stems
Fresh ground pepper……1/6 tea spoon
Salt to taste

Method

• Place the drumsticks, potatoes and tomatoes in a non-stick oven tray.
• Drizzle lemon juice on the chicken and vegetables. Make sure the juice is applied on all sides.
• Sprinkle the salt and ground pepper on them and mix with hand to make sure it is evenly seasoned.
• Place the crushed garlic and basil leaves on the tray at even intervals between the chicken and vegetables.
• Pre-heat the oven on grill mode at 250°C. Place the tray in the oven and grill for 15 min.
• Remove tray and flip the chicken and vegetables and grill the flip side for 10 min.
• Pour the juices collected in the bottom of the tray, on the chicken while serving, for more flavour.

Chicken and Mushroom Soup

Ingredients

Closed cup mushroom…250gm (chopped vertically)

Chicken breast piece......1 (large, cut in chunks)
Potato………………………..1 (small, peeled & grated)
Onion………………….........1 (small, chopped)
Garlic……….....……….......1 clove (finely chopped)
Chicken broth………..……5 cups
Salt to taste
Oil to cook

Method

• Heat oil in pan and sauté the chicken until cooked, sprinkle salt on the chicken pieces while it is cooking. Keep aside once cooked.
• Similarly sauté ½ of the chopped mushrooms until cooked and keep aside.
• Heat oil in a soup pan. Add the onions and sauté for 1 min.
• Add the garlic, cook for 1 min.
• Now add the remaining ½ of the mushrooms, grated potato and the salt and cook for 3 min.
• Finally add the chicken broth and let the mushroom and potato simmer in the broth until cooked.
• Once cooked, let it cool down slightly. Then add the entire soup mixture in a blender and blend. (You can use a hand blender directly in the soup pan if you like)
• Pour the thick soup mixture back in the soup pan to heat/cook it again for 3 min. Now turn off the heat.
• Serve the soup in the soup bowls and drop half the sautéed chicken pieces and mushrooms at the centre of each of the bowls.
• Garnish with parsley (if required). Serve hot.

Serves: 2

Note:

I you like watery soup and do not prefer thick textured soup or if you do not find the colour of the chicken and mushroom soup appetising does not blend the soup. A watery chicken and mushroom soup is equally delicious.

Mustard Grilled Chicken

Ingredients

Chicken drumsticks……4

Mustard paste…………….6 table spoon
Breadcrumbs……………..1 cup (fresh)
Garlic………………………..2 clove (large, chopped)
Dried basil..……………….1 tea spoon
Lemon juice………………1 ½ table spoon
Salt to taste

Method

• Marinate the chicken drumsticks with salt and lemon juice for 20 min.
• Meanwhile mix the breadcrumbs, chopped garlic, basil and salt in a plate.
• Now apply a generous amount of mustered paste to the drumsticks with a basting brush and roll them on the breadcrumbs mixture to give them a breadcrumb coating.
• Place them on the microwave grill.
• Preheat the microwave in grill setting for 5 min.
• The chicken juices might drip inside the microwave while cooking so line the base microwave plate with aluminium foil.
• Now grill the chicken for 10 min.
• Remove from microwave and turn the pieces upside down to grill the other side for 10 min.
• Check if the drumsticks are cooked by poking a slit in one of the pieces to check the inside.
• If you are not sure, place the drumsticks on a microwavable plate and cook them for 5 more min on the normal microwave mode (not the grill mode), just to make sure they are cooked through out.
• Serve hot and enjoy the juicy chicken drumsticks.

Deviled Chicken

Ingredients

Chicken breast…………………250g (cut into 1”chunks)

Tomato sauce (ketchup)…..4 table spoon
Worcestershire sauce……....2 table spoon
Mustard paste……………....…1 table spoon
Honey………………………..……1 table spoon
Chilli powder………………...…1 tea spoon
Salt to taste

Method

• Mix tomato sauce, worcestershire sauce, mustard, honey, chilli powder and salt in a bowl.
• Add the chicken pieces to the bowl and coat them with the batter.
• Preheat the microwave grill for 5 mins.
• Place the pieces of chicken on the microwave grill. Cover the grill with aluminium foil if you are worried that the coating will drip inside the microwave.
• Now place the grill in the microwave and grill for 10 mins.
• Remove the grill and flip each chicken piece upside down to cook the other side of each piece.
• Place the grill in the microwave again and grill for 10 mins.
• Check if the chicken is cooked by poking a piece with a fork.
• Serve in a plate.

Note:
You can make Deviled Chicken Wings using the same recipe and replacing the chicken breast pieces with chicken wings.