2 large Chicken Breasts (with skin on)
2 large Orange Bell Peppers
2 large Red Bell Peppers
1 large sweet Red Onion
4 cloves of Garlic
4 sprigs of Rosemary
1 cup of Chicken Stock
3 tablespoons of Balsamic Vinegar
Sea Salt and Freshly Ground Black Pepper
In a dish that can go from stove top to oven, gently brown both chicken breasts in a tablespoon of balsamic vinegar.
While the chicken is browning, slice the peppers and onion and finely chop the garlic.
When the chicken breasts have been browned on both sides for 5 minutes each side remove them from the dish and put to one side, after removing and discarding the skin.
Fry the garlic and onions in the residue left in the dish, adding a little stock if needed for 3 or 4 minutes.
Remove from heat and add the sliced peppers, stock and balsamic vinegar and stir to coat.
Add the chicken breasts and cover them with the onions and peppers.
Season with sea salt and freshly ground black pepper and place the sprigs of rosemary on the top.
Cover loosely with foil and place in a preheated oven at 375°F, 190°C or Gas mark 5 for about 35 minutes. The chicken needs to be fully cooked and your peppers soft.
About halfway through cooking gently stir the ingredients, adding a little more stock if needed.
4 small boneless chicken breasts with skin removed and cut into small cubes
1 sliced medium onion
2 crushed garlic cloves
1/4 pint of chicken stock made using a low fat chicken bouillon cube
2 tablespoons of balsamic vinegar
Salt and pepper to taste
Remove a slice from the middle of each lemon and retain to use as a garnish. Zest and juice the remaining parts.
Dry fry the onion and garlic in an non stick casserole dish over a low heat for 4 or 5 minutes adding a little water if needed.
Add the chicken pieces and turn up the heat and brown the meat for 3 or 4 minutes.
Add the lemon zest, lemon juice and balsamic vinegar and cook for another couple of minutes.
Add the chicken stock and season to taste.
Place lid on casserole dish and simmer gently for 40 to 45 minutes.
Serve garnished with a slice of lemon.
4 boneless and skinless chicken breasts
1 large or 2 medium finely diced Onion
2 teaspoons of olive oil
4 cloves of minced garlic
2 tablespoons of chopped fresh dill
1 cup of chicken stock
2 teaspoons of cornstarch
1 tablespoon of lemon juice
Salt & freshly ground Pepper, to taste
Put a teaspoon of oil in a pan over a medium to heat heat and then add the chicken breasts.
Brown on both sides for three or four minutes each side.
Remove the chicken to a plate and cover loosely with foil to keep warm on both sides
Turn down the heat and add another teaspoon of oil.
Add the garlic and onion and cook for three or four minutes
In a jug mix the chicken stock, lemon juice one tablespoon of dill and corn starch/corn flour
Add to the pan and continue cooking, stirring continuously until the sauce has thickened slightly.
Season to taste.
Return the chicken pieces and any juices from the plate to the pan.
Turn the heat down and simmer until the chicken is cooked through, about 4 minutes.
Put into a warmed serving dish or serve straight to warmed plates and garnish with the remaining tablespoon of chopped fresh dill.
4 skinless chicken breasts
2 tablespoons of Dijon mustard
2 tablespoons of ras al hanout
2 cloves of finely diced garlic
2 tablespoons of lemon juice
1 teaspoon of chili flakes (optional to spice things up if desired)
Make your marinade in a large bowl using all of the ingredients except the chicken breasts.
Add the chicken breasts and coat well.
Cover the bowl with cling film and place in the refrigerator for at least 3 hours or overnight.
Either cook on BBQ or broil/grill on a medium-high heat, turning a couple of times until the chicken is cooked through.
8 chicken thighs or 4 chicken breasts
2 teaspoons crushed chilli flakes
2 cloves garlic, finely chopped
1 teaspoon oregano
1 teaspoon paprika
1/4 cup cider vinegar
Juice of half a lemon
Juice of half a lime
Sea salt and black pepper
Mix the cider vinegar, chilli flakes, lemon juice, paprika, garlic and oregano in a bowl to make a marinade.
Place the chicken in the marinade, fully coating each piece.
Cover the bowl with cling flim and place in the refrigerator for a minimum of 4 hours but preferably overnight.
Remove the chicken from the marinade andseason with salt and pepper to taste
Barbecue or grill on a medium heat until cooked throughly.
Serve with yoghurt and a squeeze of lime juice.
2 Skinless chicken breasrs
2 tablespoons tandoori masala
2 tablespoons Yogurt
Juice from one lemon
1 green chile
1 clove of garlic
Small piece of peeled ginger
Finely dice the chiks, ginger and garlic glove and place in pestle and mortar with the masals spice mix and lemon juice.
Grind to a smooth paste.
Place yogurt in a bowl and stir in the paste to complete the marinade.
Score each breast 2 or 3 times to help it absorb the flavors ( or cut chicken breast into or cubes).
Place the chicken in the bowl and cover well with the marinade.
Put cling film over the bowl and place in the refrigerator overnight.
Bake, grill or barbecue making sure that the meat is thoroughly cooked.
Serve with a little yogurt.