Rice & Chicken Stuffed Bell Peppers

Ingredients

For the rice:

Rice……………….……….…¾ cup
Green peas…….……….….¼ cup
Water……………….………..3 cup
Oil…….……………………….1 table spoon
Salt to taste

For the chicken:

Chicken breast……….…..200 g (cut into thin 1 ½ inch juliennes)
Onion………………………...1 (small, cut in juliennes)
Tomato……………..….......1 (large, roughly chopped)
Garlic……………...............1 cloves (large, roughly chopped)
Cumin powder...............½ tea spoon
Chilli powder…………......½ tea spoon
Garam masala powder…½ tea spoon
Water……………….………..¼ cup
Oil to cook
Salt to taste

For the stuffed bell peppers:

Bell peppers…….………...4
Salt to taste

Method

For the rice:

• Boil 3 cups of water in a pan along with some salt. Meanwhile place washed rice in a bowl and drizzle 1 table spoon of oil on then and mix. Make sure all the rice grains are coated with oil so that they don’t stick to each other while boiling.
• Add the rice and peas to boiling water and cook until rice is soft. (Do not overcook the rice; the grains should still be firm). Drain the rice and peas and keep aside.

For the chicken:

• Heat some oil in a pan and sauté the onions until transparent.
• Add the tomato and garlic. Cook for 1 min.
• Now add the salt, cumin, chilli and garam masala powder. Mix well and cook for another 1 min with the lid on.
• Add in the chicken and ¼ cup of water. Cover with a lid and let it cook for 7 min or until chicken is cooked.  

For the stuffed bell peppers:

• Cut the head of the bell pepper and deseed them to make them hollow.
• Sprinkle some salt on the peppers.
• Now using table spoon stuff the bell pepper with 1 tablespoon of rice followed by chicken filling just created. Repeat the stuffing process by topping the chicken just filled with rice followed by chicken again until the bell pepper is fully stuffed. Remember the top layer should be chicken.
• Place the bell peppers on a non-stick tray along with the bell pepper caps.
• Pre-heat the oven on grill mode at 230°C. Place the tray in the oven and grill for 5 min.
• Remove tray and rotate the peppers and grill for 5 min. Make sure they are not over cooked or else they can become too soft and soggy.

Serve hot.

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.