Chicken in red wine and tomato sauce...recipe by Winsome

Serves 4


















olive oil
4 skinless chicken thighs, bone in
2 brown onions, cut into six wedges
8-10 cloves of garlic, peeled
3/4 cup red wine vinegar
3/4 cup chicken stock
3/4 cup diced tomatoes
2 tbsp chopped parsley
salt and pepper

Dust the chicken with salt and pepper.
Brown the chicken on all sides in olive oil in a pan big enough to take all the ingredients. Remove the chicken from the pan.

Turn down the heat and then add the onions and garlic and saute until golden.
Return the chicken to the pan and turn up to high.

Pour in the red wine vinegar and let it sizzle until reduced by at least half.

Add the stock and tomatoes. Make sure the chicken is fully covered by liquid, if not add a bit more stock or water. Bring back to a simmer.

Put a lid on the pan, reduce the heat and simmer for 25-30 mins or until the chicken pulls away from the bone. If the sauce is looking a bit thin, remove the lid for part of the cooking time.

Season with salt and pepper.

Sprinkle generously with chopped parsley and salt and pepper to serve.

Serve with mashed potato/rice/pasta and a green vegetable or salad - delicious.

Grublover comment
This is an adapted stephanie alexander recipe from her much loved book - The Cook's Companion.
I made this for the first time tonight, and it was simple and easy.
Most people would have these ingredients in the cupboard - so all you would need to buy is some chicken. Feel free to use different parts of the chicken, or a whole chicken, jointed. My favourite part is always the thigh, so that is why i used it here. It always gives a tender and juicy result, without much fuss about cooking times

Moroccan Chicken with Orange

(serves 4)

1 red chilli, seeds removed, finely chopped
1 tsp dried chilli flakes
2 garlic cloves, crushed
1 lemon, juiced
2 tsp ground cinnamon
3 tsp ground cumin
4 tbs sultanas
4 tbs pine nuts
40ml (2 tbs) olive oil
800g chicken fillets, cut into thin strips
1 orange, halved, sliced
4 tbs freshly chopped mint

Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teaspoon salt in a bowl. Mix well. Add chicken and refrigerate for 30 minutes.

Heat the remaining olive oil in a large frypan. Add the chicken pieces and cook on one side for 1-2 minutes or until golden.

Turn over, add the orange slices and cook for 2-3 minutes until cooked through. Stir through the mint.

Serve with couscous and some low-fat yoghurt.

Grublover comment
I haven't tried this recipe yet - found it on taste this morning and am keen to try it. Let me know if you get in first and tell me what it's like! Looks delicious. Some people have suggested adding some natural yoghurt to the marinade - I might try that...

lazy bones balsamic chicken

It is really hard to get motivated to hit the shops after a long day at work. Today I just couldn't face it, so scratched around at home and came up with this scrumptious dish. Enjoy it on a Tuesday night.

Serves 4 (or in our case, a big helping for Dan and leftovers for lunch)

4 chicken thighs, diced
1/3 cup balsamic vinegar
1/2 cup chicken stock
2 Tb sugar
1 clove garlic, crushed
1 1/2 cups couscous (dry)
2 1/4 cups boiling chicken stock
60g butter
4 cloves garlic, sliced
2 Tb thyme

Combine the balsamic, stock, sugar and garlic. Rub into chicken and leave to marinate for at least 10 minutes.

Place the couscous in a bowl and pour in the boiling stock. Cover with glad wrap and allow to stand for 5 minutes or until all the liquid has been absorbed.
Melt the butter in a pan over medium-low heat. Add the garlic and thyme and cook for 3 minutes or until garlic is soft, but not brown. Add the couscous and cook, stirring, for 2 minutes.

Heat an oiled fry-pan over medium-high heat. Remove the chicken from the marinade and add to the pan, cooking 3-4 minutes. Add the marinade to the pan and cook for another 1 minutes or two until the chicken is cooked through and marinade is thicker.

Serve the chicken on the couscous and drizzle the jus over the meal. Serve with steamed green beans.

Grublover comment
Yum! This recipe is from Marie Claire's 'Fresh'. It is so easy and the best thing is everything you need is in the cupboard.
I used thighs because they are juicier and its a lot quicker to cook diced chicken. You can substitute for breast if you prefer - leave the breasts whole and cook 3-4 minutes each side.

It's in the bag!

I have been cooking lots of chicken in a bag lately...the flavours are so delicious and the best thing is that the chicken stays nice and moist. Try these simple recipes out:

Rogan josh in the bag
Combine 1 clove garlic, 1 red chilli, 1/2 an onion and 1 Tb grated ginger.
Add 1 tin whole tomatoes and 1/3 jar rogan josh curry paste. Stir until combined.
Add 500g diced chicken thighs. Rub the mixture into the chicken.

Tip the whole mix into a parcel made with baking paper.

Put on a baking tray and bake for 30 minutes at 180 Celcius.
Serve with boiled rice, chutney and pappadums.

Greek chicken in the bag
Combine 500g chicken breasts, 20 pitted kalamata olives, a handful of oregano, 2 cloves garlic, 2 Tb olive oil and rind of 1 lemon in a large bowl. Cover with glad wrap and place in the fridge for 30 minutes to develop the flavours.

Divide the 1 bunch english spinach, 16 cherry tomatoes, 100g feta and the chicken mixture among four 50cm lengths of non-stick baking paper. Fold long sides over to enclose filling and tuck short ends under the parcels to secure.

Place parcels in a large metal steaming pan or bamboo steamer over a saucepan or wok of simmering water. Steam, covered, for 20 minutes or until chicken is cooked through. Divide the parcels among plates and serve immediately. Alternatively, bake in the oven for 20-30 minutes.

Cumin-roasted chicken with red capsicum jam

Serves 4

2 tsp ground cumin
2 and 1/2 tsp salt
1 Tbsp dried oregano
1 x 1.6kg free-range chicken, quartered
1/4 cup olive oil
2 red onions, peeled and thickly sliced
1/4 cup dry sherry

For the jam
1 onion, finely choped
2 tsp sweet paprika
1 tsp ground allspice
3 Tbsp olive oil
3 red capsicums, deseeded and finely diced
1 fresh red chilli, deseeded and finely chopped
2 tbsp soft brown sugar
100ml sherry vinegar
2 x 400g tins chopped tomatoes
1/2 cup italian parsley, roughly chopped

Preheat oven to 220C.

Mix the ground cumin with the salt and dried oregano and rub into the chicken quarters.

Heat 1/4 cup olive oil in a heavy-based baking tray and brown the chicken with the onion slices.

Pour over the sherry and bake in the oven for 25 minutes.

Fry the chopped onion in 3 Tbsp olive oil with the paprika and allspice until softened. Stir through the capsicum and chilli and fry for 2 minutes before adding the soft brown sugar, sherry vinegar, tinned tomatoes and 1 tsp salt.

Simmer for 15-30 minutes until of a thick and jammy consistency.

Leave the chicken to rest for 5 minutes before serving with teh red capsicum jam, garnished with the roughly chopped Italian parsley.


Grublover comment
This savoury red capsicum jam recipe makes more than enough for one good meal. It would be delicious served with fish or steak.
Mum made this last night and it was absolutely delicious. Serve with a crisp green salad. Yum!
Recipe by Sophie Zalokar.

Gordon Ramsay’s Shepherd’s Pie

Serves 6



80ml olive oil
2 large onions, grated
4 garlic cloves, garted
3 carrots, peeled and grated
1kg minced lamb
100g mushrooms, thinly sliced
2 Tb tomato puree
250mL chicken stock
100mL red wine
large dash worcestershire sauce
1 Tb thyme, chopped
1 sprig rosemary, leaves stripped and finely chopped

For the mashed potato topping:
1.2kg Maris Piper potatoes, peeled
150g butter
salt and freshly ground black pepper
3 egg yolks
50g parmesan cheese, grated
olive oil

Pre- heat the oven to 200°C.

Heat the olive oil in a saucepan and fry the onions, garlic carrots until golden. Season then add the rosemary, cook for approx 5 minutes. In a separate pan cook the minced meat until browned, add the thyme leaves, stirring constantly to break up the meat and ensure it cooks evenly. When the mince is browned, remove from the pan and place on a lined plate to remove excess fat, add the mushrooms to this pan and sauté for approx 5 minutes or until lightly golden.

Add the tomato puree and the cooked mince to the carrots and onions pour over the red wine and reduce by approx half. Season with a little salt and pepper then add the stock and a good dash of Worcestershire sauce. Gently simmer for 20 minutes or so, until the meat is cooked and the mixture has thickened. Spoon the mixture into an ovenproof serving dish.

Boil the potatoes and cook for about 20 minutes until softened. Drain and cover with a lid to steam ‘dry’ and reduce any excess moisture. Add the butter and egg yolks and mash thoroughly, grate half the parmesan into the potato and mix well. Don’t allow the potato to become too wet or they won’t crisp up nicely in the oven. Season.

Spoon the potato mixture over the meat, sprinkle with the remaining parmesan and finish with a drizzle of olive oil.

Bake for 25-30 minutes or until the top is golden.

Grublover comment
Last night I got into Gordon Ramsay’s show ‘the F Word’ and he made a few really quick, simple recipes that looked delicious. I love cooking where quantities and time doesn’t matter so much so I can quickly knock something up without thinking and measuring.

Jess’ Cheat Moroccan Chicken

This is Jess...but not the moroccan chicken

Serves 4

Masterfoods spice mix
Juice of 1 lemon
1 clove garlic, crushed
chilli flakes (optional)
cumin (optional)
2 tsp olive oil
4 chicken thighs
2 cups low-fat natural yoghurt to serve

Couscous
2 cups couscous
1/2 cup sultanas
5 spring onions, chopped
1 cup chicken stock
30 pistachios or other nuts (pine nuts are good)
1 capsicum, chopped
coriander to serve

Mix the spice mix with the lemon juice, garlic, chilli flakes, cumin and oil.

Coat the chicken in it and marinate for as long as you can.

Cook the chicken: barbeque or bake in the oven for 30 minutes (baste regularly with the sauce if baking.

Mix some cumin, cumin seeds, lemon juice and garlic into the yoghurt. Set aside and when ready, serve with the chicken.

For the cous cous, pour the boiling stock over the couscous and let rest. Fluff with a fork and stir through the capsicum, spring onion, nuts, sultanas and herbs.

Garnish with coriander and serve with some couscous and a dollop of yoghurt.

Grublover comment
Make a big serve and it is good for lunch the next day cold. I also like pouring the juices from chicken the pan over my couscous.

You could also serve this dish with the chick pea salad in the recipe for Middle-Eastern Lamb!

Chicken and date tagine

Serves 4

8 skinless chicken thighs
1 small butternut squash, peeled and cut into chunks
1 red onion, cut into wedges
300 mL chicken stock, cube or concentrate
400g tin cherry tomatoes (can use tinned plum tomatoes if not available)
1 cinnamon stick
8 Medjool dates , halved
coriander leaves from a large bunch
SPICE PASTE
1 small red onion, roughly chopped
2 garlic cloves, roughly chopped
thumb sized piece root ginger, roughly chopped
1 tsp ground cumin
2 tsp paprika
1 tsp mild chilli powder
coriander roots, from a large bunch
1 lemon, zested and juiced
2 Tb olive oil

Heat the oven to 190C/fan 170C/gas 5. Put all the spice paste ingredients in a small food processor with 2 tbsp olive oil and whizz to a paste.

Brown the chicken thighs all over in a tagine or large, wide pan. Remove from pan.

Add the spice paste and cook for a few minutes until fragrant.

Add the squash, onion, stock, tomatoes and cinnamon and stir. Sit the chicken on top (push down a bit into the sauce).

Cook uncovered in the oven for 1 hour - the chicken should be browned and cooked and the sauce reduced.

Add the dates for the last 20 minutes of cooking.

Scatter with coriander and serve with couscous.

Grublover comment
This is a simple and delicious meal with a moroccan feel. It is great to cook when you have guests as you can have a drink with your friends while the oven does the work for you!

Mustard-stuffed chicken

Serves 4

125g ball reduced fat mozzarella , torn into small pieces
50g strong reduced fat cheddar, grated
1 tbsp wholegrain mustard
4 skinless boneless chicken breast fillets
8 lean middle bacon rashers

Heat oven to 200C/fan 180C.

Mix the cheeses and mustard together.

Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.

Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together.

Season, place on a baking sheet and roast for 20-25 mins.

Sticky Chicken Drumsticks #2

Serves 4

4 Tbsp sweet chilli sauce
1 tsp finely-grated fresh root ginger
2 tsp soy sauce
zest 1 lime
8 skinless chicken drumsticks

Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).

Place the drumsticks in a shallow baking tray, shaking off any excess marinade.

Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.

Serve with steamed rice and asian greens.

Lemon-spiced chicken with chickpeas

Serves 4

1 tbsp sunflower oil
1 onion , halved and thinly sliced
4 skinless chicken breasts , cut into chunks
1 cinnamon stick , broken in half
1 tsp ground coriander
1 tsp ground cumin
zest and juice 1 lemon
400g can chickpeas , drained
200ml chicken stock
250g bag spinach

Heat the oil in a large frying pan, then fry the onion gently for 5 mins.

Turn up the heat and add the chicken, frying for about 3 mins until golden.

Stir in the spices and lemon zest, fry for 1 more min, then tip in the chickpeas and stock. Put the lid on and simmer for 5 mins.

Season to taste, then tip in spinach and re-cover. Leave to wilt for 2 mins, then stir through.

Squeeze over the lemon juice just before serving.

Shredded thai chicken salad

Serves 2

4 tbsp Thai fish sauce
2 limes , juiced
1 tbsp soft brown sugar
1 small red onion , halved and finely sliced
2 cooked skinless chicken breasts , shredded
½ small white cabbage , shredded
2 large carrot , shredded
2 red chillies , shredded
a small bunch mint , roughly chopped

Combine the fish sauce, lime juice and sugar then put in a bowl with the onions.

Toss and leave for 10 minutes.

Add the rest of the ingredients and mix together.

Sticky sweet sesame drumsticks

Serves 4

2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons toasted sesame oil
1 teaspoon fresh ginger, grated
8 skinless chicken drumsticks
3 tablespoons sesame seeds

Mix together soy sauce, honey, sesame oil, and ginger in a gallon zip lock bag.

Add chicken drumsticks, squeeze out air, and seal the bag. Turn chicken to coat and let marinate for 2-24 hours in refridgerator.

Preheat oven to 400. Line roasting pan with foil and spray with nonstick spray.

Spread sesame seeds on plate.

Remove chicken from marinade. Discard leftover marinade. Dip each drumstick in the sesame seeds to coat on one side.

Place seeded-side up in the roasting pan. Bake for 30 minutes.

Grublover comment
A sticky sweet drumstick. Serve with white rice and mixed vegetables.

This recipe is from the weight watchers booklet "five & under" (I got some surprisingly good recipes from these books when I was on a health kick).

Stir fried Chicken with Basil

Serves 4

4 chicken thighs, cut into cubes
2 Tb vege oil
2 Tb ginger, finely chopped
2-3 chillies
1 Tb garlic, crushed
2 Tb palm sugar, grated or sliced up if hard
2 Tb fish sauce
big handful basil leaves, Thai or common, roughly shredded
coriander leaves
extra sliced chilli for garnish
steamed rice

Heat a wok to very hot and then add the oil.

Add the ginger, chllies and garlic and cook for just a few seconds - do not burn these or your dish will be ruined.

Add the chicken and stir fry that until it is just cooked and coloured. You may need to do this in two lots if you don’t have good heat as you don’t want it to stew.
Add the palm sugar and the fish sauce and cook until the whole lot looks sticky.

Stir through the basil leaves and serve garnished with the coriander leaves and extra chilli.

Serve with the steamed rice.

Grublover comment
This is another really easy, healthy weeknight dinner for which I usually have all the supplies on hand.  It is especially nice in the summertime when we have an abundance of fresh basil in the backyard.

Jess’ Cheat Moroccan Chicken

buy the masterfoods moroccan spice mix, mix it with a heap of lemon and garlic and a bit of oil

coat the chicken it and marinate for as long as you can. i like to add chilli flakes as well, and extra cumin. anything in the cupboard that goes is good to add in fact.

cook the chicken: barbeque, fry in a pan, or bake in the oven for 30 minutes (baste regularly with the sauceif baking)

get some natural yogurt, mix it with cumin, cumin seeds, lemon and garlic, maybe a little oil too. set aside and when ready, serve with the chicken.

for the cous cous, cook as per the packet, then add cut up a capsicum, spring onion, coriander, handfuls of currants, pistachios, (maybe even pine nuts or almonds). and there is the dinner. garnish with coriander too. make a big serve and it is good for lunch the next day cold. i also like pouring the juices from chicken the pan over my couscous.

Grublover comment
This recipe is from my dear friend Jess, and I agree with her comment that it is “pretty damn fine”.

One dish chicken korma and rice

Serves 4

Prep and cook time 30 mins

2 tablespoons Korma Curry paste (I used Pataks - Korma Curry Paste - Coconut and Coriander, Mild - from Woolies)
800g Chicken thigh fillets (cut into 2cm pieces)
1 cup (200g) white calrose medium grain rice
1 1/2 cups (375ml) chicken stock
100g baby spinach leaves
Heat sauce in medium saucepan. Cook for 1 minute until fragrant.
Add chicken and brown.
Add rice and stock - bring to boil.
Reduce and simmer, covered for 15-20 minutes (keep an eye on it to make sure that rice cooks before all the liquid evaporates). Remove from heat and stir well. Cover dish and stand for 5 minutes.
Add spinach and stir to combine. Add pepper to taste and serve with a slice of lemon.

Enjoy!!

Recipe contributed by Nicole Stallard.

Beef Vindaloo…recipe by Eve Clarkson

½ kg meat – pork, beef or chicken
Turmeric
Vinegar
Salt
Curry Leaves
2 small red onions, sliced
2 tomatoes (roma), chopped
1 Tbsp sunflower oil
Small handful of curry leaves

Masala
1 Tbsp garlic
1 Tbsp ginger
½ tsp cumin
1 tsp black mustard seeds, heaped
½ tsp pepper (white is preferable to black)
5 cloves
1½ tsp cinnamon sticks
10 dried red chillies (15 is usual)
1 Tbsp white sultanas, heaped

1. Marinate meat in turmeric, vinegar, salt and curry leaves for 1 hr
2. Grind masala ingredients together
3. Heat sunflower oil in pot
4. Add onions, fry until light brown
5. Add masala, lower the heat and cook for 3 mins
6. Add the curry leaves
7. Cook until the water evaporates and the masala is dried out
8. Add the chopped tomatoes and cook until the water evaporates
9. Add the meat and cook until tender

Grublover comment
Eve says: Please put this recipe up on Grublove. I have just made it and it is fantastic. I did it with Pork but I think it is better than beef.

Thai Chicken and Basil from Terry Durack’s ‘Yum’…Recipe provided by Fiona T Nichols

Serves 4










500g chicken thighs, cut into strips
3-4 red or green chillies
2 tablespoon flat leaf parsley
bunch of fresh basil leaves
4 tablespoon vegetable oil
3 tablespoon fish sauce (nam pla)

Slice chillies into thin slivers and finely chop parsley. Pluck basil leaves and reserve them.
Heat oil in wok, cook chicken over moderate heat for 3-4 minutes.
Add the chillies, most of the basil and the chopped parsely.
Cook, stirring as you go, for another 3-4 mins. Splash in fish sauce and stir through.
Add remaining basil and serve with plenty of jasmine rice.

Grublover comment
Thai Chicken and Basil (from Terry Durack’s ‘Yum’, in which he says that this recipe taught him that you could toss things in the wok while half-drunk and without a care in the world, and still be able to feed people without killing them)

Jamie’s Chicken Tikka Marsala

Serves 4







6 cloves garlic, peeled
7.5cm/3 inches fresh ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 Tb mustard seeds
1 Tb parprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 Tb garam masala
200g natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 Tb butter
2 medium onions, peeled and finely sliced
2 Tb tomato puree
small handful of cashews or almonds
sea salt
115ml double cream
handful of fresh coriander, chopped
juice of 1-2 limes

Grate garlic and ginger and put to one side in a bowl.

Chop chilli as finely as you can and mix them with the ginger and garlic.
Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the parprika, cumin, ground coriander and 2 Tb of the garam masala.

Put half of this in a bowl, add the yoghurt and chicken, stir, leave to marinade for ½ hour or so.

Melt the butter in saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.
Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic!

Add the tomato puree, ground nuts, half a litre of water, and ½ teaspoon of salt. Stir well and simmer gently for a few minutes.

Let this sauce reduce until it thickens slightly and place to one side.
Put the marinated chicken on a hot griddle pan or bbq and sear until cooked through –you can also do this on a preheated grill if you like.

Warm the sauce, add the cream and the other Tb of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken.

Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.

Jamie's Chicken Tikka Marsala

Serves 4







6 cloves garlic, peeled
7.5cm/3 inches fresh ginger, peeled
2-3 fresh red chillies, deseeded
olive oil
1 Tb mustard seeds
1 Tb parprika
2 teaspoons ground cumin
2 teaspoons ground coriander
3 Tb garam masala
200g natural yoghurt
4 medium chicken breasts, skinned and cut into large chunks
1 Tb butter
2 medium onions, peeled and finely sliced
2 Tb tomato puree
small handful of cashews or almonds
sea salt
115ml double cream
handful of fresh coriander, chopped
juice of 1-2 limes

Grate garlic and ginger and put to one side in a bowl.
Chop chilli as finely as you can and mix them with the ginger and garlic.
Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the parprika, cumin, ground coriander and 2 Tb of the garam masala.
Put half of this in a bowl, add the yoghurt and chicken, stir, leave to marinade for ½ hour or so.
Melt the butter in saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.
Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic!
Add the tomato puree, ground nuts, half a litre of water, and ½ teaspoon of salt. Stir well and simmer gently for a few minutes.
Let this sauce reduce until it thickens slightly and place to one side.
Put the marinated chicken on a hot griddle pan or bbq and sear until cooked through – you can also do this on a preheated grill if you like.
Warm the sauce, add the cream and the other Tb of garam masala. Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken.
Check the seasoning once more and serve sprinkled with the chopped coriander, and the lime juice.