Great Tasting, Easy To Cook Spicy Chicken RecipesLet's get into some of my favourite chilli chicken recipes !
Citrus Char-Grilled Chicken With Roast Tomato Salad makes 4 serves
Slice each chicken fillet widthways to make 3 thin fillets and then place the chicken in a bowl and season with salt, pepper, oregano and half the garlic and then drizzle with the citrus juices and half the oil. Put some plastic over the bowl and place in the fridge for around 30 minutes to allow the flavours to mix. Meanwhile, preheat your oven to 180°C and line an oven tray with baking paper and arrange the tomato, lime and chilli on the tray. Scatter the remaining garlic on the tomatoes and then drizzle on the remaining oil and season with salt and freshly ground black pepper. Then roast these ingredients in the preheated oven for 30 minutes or until the tomatoes soften and the lemon begins to char. Transfer to a bowl and sprinkle with the sugar. Turn the barbecue (or open grill) onto medium-high and then drain all the excess marinade from the chicken and grill it until coloured on both sidea and cooked through. Then arrange the chicken, chilli, tomato, lime and baby spinach on the plates you're intending to serve it on. On a warm day (and it wasn't half bad in Perth) this would be great with a cold, Clare Valley riesling.
makes 6 serves
Marinate the chicken pieces in the teriyaki sauce for about 1 hour. Put chicken and marinade into a saucepan with the mushrooms, broccoli and basil. Simmer on very low heat for 2 hours then place into a bowl. If you have a slow cooker like a crockpot, then it’s even better if you can cook the mixture in this for 6 hours instead of in the saucepan Slice off top of each capsicum and take out the pith and seeds. Rinse and stuff each pepper with chicken and vegetable mixture. Bake in a moderate oven (150°C) for half an hour then top with the grated Romano cheese and serve.
makes 4 serves A great, yet simple dish for using up some leftovers.
Deeply score the chicken legs 2 or 3 times each with a sharp knife. Put the breadcrumbs in a bowl in mix in the rest of the ingredients. Cover each of the legs with the mixture and make sure to work some into the cuts you made earlier, then let them stand for 1-2 hours in the fridge. Cook them either under a hot grill or on the barbecue until done.
Fried Chicken With Basil & Hot Sauce makes 4 serves Another simple dish using fresh chicken and your favourite hot chilli sauce (for this dish ours is Blairs Original Death Sauce).
Chop chicken thigh fillets into bite-sized pieces and fry on medium heat for 3 or 4 minutes. Add chillies, half the basil and the chopped parsley and cook, stirring frequently, for 5 minutes. Splash on fish sauce and stir for another minute. Spoon the chicken and herbs onto a serving dish and sprinkle the remaining basil leaves over the top. Serve with rice.
makes 4 serves A great, easy curry
In your food processor add , coriander, ginger & garlic pastes , salt , coriander seed powder, chilli powder, garam masala, amchar powder ,turmuric powder ( except onion ) grind everything to a smooth paste . Now add chicken cubes pulse 4 to 5 times in a processer until well blended ( do not over grind chicken it will become tough) make into balls the size of a plum Heat oil in a pan add sliced onions and slit green chillis fry for 2 min then place chicken balls in a pan cover and cook on a low flame until chicken is cooked completely and brown (turn the chicken balls in the middle while cooking).done serve with roti (also called wraps or tortillas)
makes 4 serves The oranges and mint in this low-fat Moroccan chicken will add a great twist to the chilli zing you get from this dish.
Place chilli, chilli flakes, garlic, lemon juice, cinnamon, cumin, sultanas, pine nuts, half the olive oil and 1 teasp salt in a bowl. Mix well. Add chicken and let it marinate in the fridge for 30-60 minutes. Pre-heat you grill plate to hot and add a little oil. 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 plain yoghurt.
Cashew Chicken With A Burnt Chilli Paste
Burnt Chilli Paste:
For the garnish To make the burnt chilli paste, heat the oil in a frying pan over a moderate heat and fry the onion until softened, then remove and set aside. Add the dried chillies to the pan and fry until blackened. Set aside. Add the garlic and fry until golden. Grind the dried prawns, half of the fried chillies, the onion and garlic together with a pestle and mortar, to create a coarse paste. Add the resultant mixture to the pan with the fish sauce, tamarind water and sugar. Heat gently for a few minutes, stirring constantly, and then set aside. Heat the peanut oil in a wok and fry the sliced garlic until brown. Add the chicken and fry for a couple of minutes on each side to seal. Crumble the remaining fried chillies into the wok and add 2 tablsps of the burnt chilli paste, then the fish sauce, water, sugar and sliced chilli. Fry over a high heat. Add the basil leaves, kaffir lime leaves and cashew nuts and fry for another minute. Garnish with red chilli and basil and serve with coconut rice.
Spicy Chicken with Basil-Coconut Sauce I had something very similiar to this in a little side-of-the-road restaurant in the far north of Thailand near a place called Chiang Dao. Since I got back I haven't been able to find a recipe for it - so I tried to recreate it as best I could and came up with this.
Heat oil in a wok or large frying pan and add onion, chilli and garlic. Cook until the onion is soft, roughly 3-4 minutes Add chicken and stir-fry until the chicken is just cooked through - around 3 minutes. Now add the fish sauce, cream, chilli powder, and sugar and stir until well mixed and the sugar is dissolved. Add basil and coriander toss until hot, serve immediately. To serve: Serve over jasmine rice garnish with some coriander leaf.
makes 4 serves Char-siu (or char-siew) is the Chinese word for BBQ, so Char Siu Sauce is the Chinese take on BBQ sauce. Most supermarkets now stock this and certainly all Asian supermarkets do.
Mix the char-siu sauce, kecap manis and half the sweet chilli sauce, in a bowl. Add chicken and stir to coat and then let it marinate in the fridge for about 1 hour. Just before you cook it, drain the excess marinade from chicken. Pre-heat your well-oiled grill plate to medium heat and then grill the chicken for about 5-7 minutes until cooked through. The chicken should obtain a nice deep-gold colour and a little charring is desirable if possible. Combine cabbage, snow pea sprouts, bok choy, carrot, beansprouts and coriander in a large bowl. Whisk remaining sweet chilli sauce, oil and 2 tablsp lime juice in a jug until well combined. Add chicken, shallots and dressing to salad and toss to combine. Serve as a main or a side dish.
Chilli wisdom from the man who has been dumped with the task of cleaning up after Bush.
Saute onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream
Makes 4 serves You'll probably need a trip to the Asian supermarket before making this, but it will be well worth the effort.
Add chicken and fry until cooked. Pour in the prawns, pickled white radish, soy bean curd. Break the eggs into the pan and scramble. Add sugar, fish sauce, vinegar, ground dry red chilli and stir well.
Chipotle & Cola Grilled Chicken Makes 4 serves I know some purists will sneer at me for using cola here - but give it a go, it does work well.
Add the chicken and toss to coat. Cover and refrigerate at least 1 hour or overnight. Heat your grill to medium. Cook the chicken for about 8 minutes per side. Don’t put the heat any higher or the sauce on the chicken will burn. Serve immediately or at room temperature, with a salad or green herb pilaf.
This is a quick, easy version of a classic Indian Korma, but one that can be prepared at the end of a busy day. If you prepped the ingredients the night before, you can whip this one up in about 45 minutes. Makes 4 serves
In your foodprocessor, blend the ginger, garlic and 3 tablsp water until they form a smooth paste. In a large, heavy-based frying pasn (skillet), heat the oil over high and then add the bay leaves, cinnamon stick, cardamom pods, cloves and whole cumin seeds. Stir, add the onion and fry for 3 minutes, or until the onion browns. Transfer the paste from the blender to the frying pan. Add the ground coriander and ground cumin, then cook for a minute or two. Add the chopped tomatoes and cook another minute. Add the chicken, cayenne, salt and the remaining 1 cup of water and bring it to the boil. Cover, reduce heat to medium, and cook for 15 minutes, occasionally turning the chicken pieces. Remove the cover, add the cream, and cook on high, stirring occasionally, another 7 to 8 minutes, or until the sauce has thickened. Use a slotted spoon to remove and discard the cardamom pods, bay leaves, cinnamon stick and cloves. Serve over rice. NOTE: Having a foodprocessor to make the ginger-garlic paste and a frying pan wide enough to hold all the chicken in a single layer will be a great time saver. This dish can be made a day ahead, covered and refrigerated. It reheats well.
Lemon Coriander Chicken Maryland Serves: 4
Place coriander, 3 tablsp of lemon juice, 2 tablsp sweet chilli sauce and 2 tablesp of vegetable oil in a bowl. Stir until well combined and then rub it all over the chicken maryland pieces. Cover and let it marinate in the fridge for about an hour. Preheat your hooded BBQ or oven to 200°C (390°F). Place chicken, skin-side up, in a oiled/buttered baking pan, pour over the remaining marinade and place it in the oven. Roast, basting occasionally, for 40 to 45 minutes, until well coloured and cooked through. While the chicekn is cooking, heat up a wok over high heat until hot. Add remaining oil and swirl to coat and add the garlic, chilli and ginger and stir-fry for 15 seconds. Add the beans and cook for 1 minute and then add remaining the remaining Thai chilli sauce. Stir-fry for another 3-4 minutes, until beans are just tender. Place beans on plate, top with chicken and spoon the pan juices over the chicken pieces. Serve with rice.
makes 4-6 serves Because of the high sugar content in this sauce, use it toward the end of grilling so it doesn’t burn. chillies-down-under.com Wing Sauce
The Wings
Cover the chipotles and with hot water in a bowl and allow to steep for 20 minutes to soften. Drain. Saute the onion in the oil in a saucepan until soft. Add the garlic and saute for another 2 to 3 minutes. Add the remaining ingredients, including the softened chillies, bring to a boil, reduce the heat and simmer for 30 minutes to thicken. Remove from the heat, place in a blender and food processor and puree until smooth. Strain if desired. Grill the wings over a medium fire/heat, turning often, for 10 minutes. Baste with the sauce frequently during the final 10 minutes of cooking, taking care not to burn the wings.
Makes 4 serves This is a variation that I accidently created one night when I didn't have all the ingredients I thought I had. The improvisation resulted in this unusual Asian-influenced Tikka recipe. We all enjoyed it so much I still cook it this way sometimes.
Marinade
Chop coriander leaves and roots (make sure there's no dirt on the roots). Combine chopped coriander, lime rind, 2 tablsp of lime juice, coriander powder, chillies, paprika, yoghurt and salt and pepper in a bowl/marinading dish. Add chicken to marinade and turn to coat. Cover and refrigerate for 1 to 2 hours. Preheat oven/hooded-bbq to 200°C (390°F). Remove chicken from marinade. Place, in a single layer, in a lightly-greased roasting pan. Roast chicken for 20 to 30 minutes or until just cooked through. While that's roasting, heat oil in a wok over medium heat. Add bok choy and stir-fry for 1 minute. Add rice and stir-fry for 2 minutes or until heated through. Spoon rice onto plates and then top with two thigh fillets. Serve with lime wedges.
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