Chicken Recipes

Chicken and vegetable soup recipe

2012-05-27T11:21:00.000-07:00

Photo: Chicken and vegetable soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and vegetable soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and vegetable soup.

This tasty chicken soup is also full of healthy vegetables. Save money by making your own stock!

Cooking Time 100 minutes

Ingredients (serves 8)

1.5kg whole chicken
1 large brown onion, peeled, chopped
3 large carrots, peeled, halved lengthways, chopped
3 celery stalks, chopped
1/2 teaspoon whole black peppercorns
1 dried bouquet garni (see note)
700g desiree potatoes, peeled, diced
420g can corn kernels, drained
2 tablespoons finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley leaves

Method

Rinse chicken under cold water. Pat dry with paper towel. Place in a large saucepan. Add onion, carrot, celery, peppercorns and bouquet garni. Cover with cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, partially covered, skimming surface occasionally, for 1 hour or until chicken is cooked through. Remove from heat.

Remove chicken. Transfer to a plate. Line a fine sieve with muslin cloth. Strain broth over a large heatproof bowl. Discard peppercorns and bouquet garni. Return vegetables and broth to pan. Bring to the boil. Add potato. Reduce heat to medium. Simmer for 10 minutes, skimming fat, or until potato is tender.

Meanwhile, remove skin and bones from chicken. Shred meat. Add meat and corn to pan. Cook for 5 minutes or until heated through. Stir in chives and parsley. Season with salt and pepper. Serve.

Notes

Dried bouquet garni is available from the spices aisle of supermarkets.
Source
Super Food Ideas - June 2011, Page 37
Recipe by Claire Brookman

More Chicken Recipes:

Lime chicken soup
Chicken and corn soup
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew

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Lime chicken soup recipe

2012-05-27T11:07:00.001-07:00

Photo: Lime chicken soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime chicken soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Lime chicken soup.

Chicken soup is the ideal winter warmer.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 4)

4 cups (1 litre) water or chicken stock
2 (about 500g) chicken breast fillets
1 corn cob, husks and silks removed
2 tsp olive oil
1 green capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
1 tsp ground cumin
1 tsp dried oregano
1 lime, thinly sliced
2 tbs lime juice, extra
1 cup coriander leaves
4 green onions, thinly sliced
100g feta, crumbled

Method

Place water and chicken in a saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 10 minutes or until chicken is tender. Remove from heat. Drain chicken, reserving cooking liquid. Coarsely shred the chicken and set aside.

Use a sharp knife to cut kernels from the corn cob. Heat oil in a saucepan over medium heat. Add corn and capsicum and cook, stirring, for 2 minutes or until capsicum is tender. Add tomato, cumin and oregano. Cook, stirring, for 2 minutes or until tomato softens. Add chicken, stock, lime slices and juice; bring to a simmer. Taste and season with salt and pepper.

Ladle the soup among serving bowls. Sprinkle with coriander, green onions and feta. Serve immediately.

Source
Notebook: - April 2009, Page 149
Recipe by Sarah Hobbs

More Chicken Recipes:

Chicken and corn soup
Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks

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Chicken and corn soup recipe

2012-05-27T11:02:00.001-07:00

Photo: Chicken and corn soup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and corn soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and corn soup.

Add this hearty chicken and corn soup recipe to your repertoire for a quick, delicious and healthy meal.

Ingredients

20g butter
2 garlic cloves, finely chopped
5 chicken thigh fillets, trimmed and sliced
1 litre chicken stock
2 x 420g cans creamed corn
2 x 125g cans corn kernels, drained
1 tablespoon brown sugar
1/4 cup sour cream
salt and cracked black pepper
1/3 cup chopped coriander leaves

Method

Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute, then add the chicken and cook for 3-4 minutes. Stir in the stock, creamed corn, corn kernels and sugar. Bring to the boil then simmer for 15 minutes or until the chicken is very tender and youâ€™re happy with the consistency. Remove from the heat and stir through the sour cream, salt and pepper. Top with the coriander and serve.

Notes

For more varied texture, process one of the tins of whole corn kernels.
Source
Taste.com.au - May 2009, Page 14
Recipe by Reader recipe

More Chicken Recipes:

Italian Chicken and Vegetable Soup
Buffalo Chicken Livers with a Blue Cheese Dipping Sauce
Mexican Chicken
Mexican Chicken Stew
Tangerine-Maple Glazed Chicken Thighs and Drumsticks
Lemon, Rosemary and Balsamic Grilled Chicken Thighs

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Spice-rubbed roast chicken recipe

2012-05-21T22:59:00.000-07:00

Photo: Spice-rubbed roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spice-rubbed roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Spice-rubbed roast chicken.

Perfect for the picnic esky, this succulent roast chicken is as tasty cold as it is hot.

Preparation Time 20 minutes
Cooking Time 85 minutes

Ingredients (serves 6)
2kg whole chicken
1 1/2 tbs olive oil
4 garlic cloves, crushed
1 tbs ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
1 tsp turmeric
1/2 tsp dried chilli flakes
Fresh continental parsley leaves, to serve

Method
Rinse chicken inside and out. Pat dry with paper towel. Place the chicken, breast-side down, on a clean work surface. Use poultry shears or sharp kitchen scissors to cut down either side of backbone and discard. Open the chicken to lie flat. Turn breast-side up and push down to flatten. Tuck wings under. Place in a glass or ceramic baking dish.

Combine the oil, garlic, cumin, paprika, cinnamon, turmeric and chilli flakes in a bowl. Season with salt and pepper. Rub the oil mixture over the chicken. Cover and place in the fridge for 1 hour or overnight to marinate.

Preheat oven to 200°C. Place chicken in a roasting dish. Roast, turning once, for 1 1/4 hours or until juices run clear when the thickest part of the chicken is pierced with a skewer. Set aside for 10 minutes to rest.
Cut the chicken into pieces. Drizzle over the pan juices. Sprinkle with parsley.

Source
Good Taste - October 2011, Page 79
Recipe by Cynthia Black

More Chicken Recipes:

Roasted Chicken with Onions, Potatoes, and Gravy
Chicken adobo
Lemon honey sesame chicken wings
Honey soy chicken wings
Barbecue chicken wings
Five-spice chicken wings

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Baked chicken and potatoes recipe

2012-05-21T22:45:00.000-07:00

Photo: Baked chicken and potatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked chicken and potatoes recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked chicken and potatoes.

This complete chicken and vegetable meal is low-carb and healthy for the whole family.

Ingredients (serves 4)

500g desiree potatoes, cut into 3cm pieces
olive oil cooking spray
4 single chicken breast fillets
30g baby spinach leaves
70g fresh shiitake mushrooms, thinly sliced (see note)
4 slices Jarlsberg light Swiss cheese
steamed green beans and lemon wedges, to serve

Method

Preheat oven to 200°C. Line a large roasting pan with baking paper. Place potatoes into roasting pan in a single layer. Spray with oil. Season with salt and pepper. Toss to coat. Roast for 30 minutes.

Meanwhile, cut a slit through the middle of each chicken breast, making sure not to cut all the way through. Fill each chicken breast with spinach, mushrooms and cheese. Use a toothpick to secure closed.

Add chicken to roasting pan with potatoes. Roast for a further 15 minutes, or until chicken is cooked through.

Serve chicken and potatoes with beans and lemon wedges.

Notes

Shiitake mushrooms can be found in the fresh produce section of your supermarket. You can replace them with button mushrooms.

Source
Super Food Ideas - April 2004, Page 30
Recipe by Alison Roberts

More Chicken Recipes:

Chicken wings with blue cheese sauce
Crispy salt and pepper chicken wings
French-style roast chicken with vegetable sauce
Traditional French roast chicken
French roast chicken with whole garlic
Paprika chicken

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Indonesian fried chicken recipe

2012-05-16T03:24:00.000-07:00

Photo: Indonesian fried chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Indonesian fried chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Indonesian fried chicken.

You're sure to rule the roost with this exotic chicken dish, known in Indonesia as ayam goreng.

Preparation Time 35 minutes
Cooking Time 65 minutes

Ingredients (serves 6)

1 tbs coriander seeds
1/2 tsp cumin seeds
2 eschalots, roughly chopped
4 cloves garlic, roughly chopped
2 long red chillies, roughly chopped
4cm piece each ginger and galangal, (see note) finely grated
3cm piece fresh turmeric, (see note) finely grated, or 1 tsp ground turmeric
1 stalk lemongrass, white part only, finely chopped
60ml (1/4 cup) kecap manis
60ml (1/4 cup) vegetable oil, plus extra, to deep-fry
6 chicken marylands
150g (1 cup) cornflour
Cucumber pickle
2 tsp caster sugar
1 tbs white vinegar
2 Lebanese cucumbers, halved lengthwise, seeded, cut into strips
1 long red chilli, seeded, finely chopped
Yellow rice
400ml can coconut milk
1 tsp ground turmeric
4 kaffir lime leaves (see note)
400g (2 cups) jasmine rice

Method

To marinate chicken, stir seeds in a pan over medium heat for 1 minute or until fragrant. Cool. Using a mortar and pestle, grind to a powder. Process with eschalots, garlic, chillies, ginger, galangal, turmeric, lemongrass, kecap manis and 60ml (1/4 cup) oil in a food processor to a paste. Transfer to a bowl, add chicken and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, to make pickle, stir sugar, vinegar, 2 tbs water and 1/2 tsp salt in a bowl until sugar dissolves. Add cucumbers and chilli, then stir to coat. Refrigerate until needed.

Preheat oven to 180C. Place marinated chicken, skin-side down, in a roasting pan. Roast for 15 minutes, turn over, then roast for a further 15 minutes or until cooked through. Transfer chicken to a wire rack to cool, leaving oven on.

To make yellow rice, place coconut milk, turmeric, lime leaves, 500ml (2 cups) water and 1 tsp salt in a deep, ovenproof frying pan and bring to the boil over medium heat. Rinse rice in a sieve under running water until water runs clear. Stir into coconut milk mixture and return to the boil. Cover with a lid, transfer to oven and bake for 20 minutes or until liquid is absorbed. Set aside, leaving oven on.

Fill a wok or large saucepan one-third full with extra oil and heat over medium heat to 180C (or until a cube of bread turn golden in 10 seconds). Dust half the chicken in cornflour and shake off excess. Lower into oil and fry, turning halfway, for 8 minutes or until skin is dark golden. Remove with tongs, drain on an oven tray lined with paper towel, then transfer tray to oven to keep warm. Repeat with remaining chicken. Season with salt.

Serve chicken with rice and pickle.

Notes

Allow an extra hour to marinate chicken, or up to 1 day.

Tip: Galangal, fresh turmeric and kaffir lime leaves are available from selected supermarkets, greengrocers and Asian food shops.
Source
MasterChef - July 2011, Page 54
Recipe by Sophia Young

More Chicken Recipes:

Fried chicken with coleslaw
Lemon-Ginger Fried Chicken
Roasted Chicken with Onions, Potatoes, and Gravy
Chicken adobo
Lemon honey sesame chicken wings
Honey soy chicken wings

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Fried chicken with coleslaw recipe

2012-05-16T01:31:00.000-07:00

Photo: Fried chicken with coleslaw recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fried chicken with coleslaw recipe. Enjoy our collection of quick & easy recipes and learn how to make Fried chicken with coleslaw.

Next time you're craving takeaway chicken, look no further than your own kitchen.

Ingredients (serves 4)

600ml buttermilk
1 tsp mustard powder
2 tsp sweet paprika
2 garlic cloves, finely chopped
8 chicken drumsticks
1/4 cup (60ml) whole-egg mayonnaise
1 tbs white wine vinegar
2 cups (160g) finely shredded green cabbage
1 cup (80g) finely shredded red cabbage
1 carrot, grated
3 spring onions, thinly sliced
2 cups (300g) plain flour, seasoned
Sunflower oil, to deep-fry

Method

Combine the buttermilk, mustard, paprika, garlic and 1 teaspoon each sea salt and pepper. Add chicken and turn to coat in the buttermilk mixture. Cover and marinate in the fridge for at least 1 hour, or overnight. Preheat the oven to 180°C.

To make coleslaw, whisk mayonnaise, vinegar and 2 tbs warm water in a bowl until combined. Season, then toss with the cabbage, carrot and spring onion. Chill. Place flour on a plate. Remove chicken from the buttermilk mixture, shaking off excess. Roll in flour, then shake off excess.

Heat oil in a deep-fryer or large pan to 190°C (a cube of bread should turn golden in 30 seconds). In 2 batches, fry chicken for 4-5 minutes, turning with tongs to ensure even cooking, until crisp and golden.

Place on a tray and bake in the oven for 15 minutes until cooked through. Sprinkle chicken with salt and serve with coleslaw.
Source
delicious. - September 2010, Page 96
Recipe by Valli Little

More Chicken Recipes:

Lemon-Ginger Fried Chicken
Roasted Chicken with Onions, Potatoes, and Gravy
Chicken adobo
Lemon honey sesame chicken wings
Honey soy chicken wings
Barbecue chicken wings

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Lemon-Ginger Fried Chicken Recipe

2012-05-02T03:57:00.000-07:00

Photo: Lemon-Ginger Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon-Ginger Fried Chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon-Ginger Fried Chicken.

Giving the chicken a double coat of flour mixture creates a golden crust (without the skin) when pan-fried. We use lemon rind instead of the lemon extract called for in the original.

Carefully pour in the broth so you don't wet the crispy brown coating on the chicken. The broth mixture turns into a glazey sauce that can be served with the chicken.

Yield: 4 servings (serving size: 1 breast half, or 1 thigh plus 1 drumstick)

Ingredients

1 teaspoon grated lemon rind
1 cup fresh lemon juice (about 4 lemons)
2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons minced garlic
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
4 1/2 ounces all-purpose flour (about 1 cup)
2 teaspoons ground ginger
1 teaspoon paprika
1/2 teaspoon ground red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup peanut oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
1 lemon, thinly sliced

Preparation

1. Place rind, juice, and next 5 ingredients (through drumsticks) in a large zip-top plastic bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

2. Sift together flour and next 3 ingredients (through red pepper). Place flour mixture in a large zip-top plastic bag. Remove chicken from marinade bag, reserving marinade. Sprinkle salt and black pepper evenly over chicken. Add chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Reserve remaining flour mixture. Place chicken on a wire rack; place rack in a jelly-roll pan. Cover and refrigerate 1 1/2 hours. Let stand at room temperature 30 minutes.
3. Preheat oven to 350°.

4. Return chicken, one piece at a time, to flour mixture; seal bag and shake to coat chicken. Remove chicken from bag, shaking off excess flour mixture. Discard remaining flour mixture.

5. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until golden, turning once. Arrange chicken in single layer in a shallow roasting pan. Combine broth and reserved marinade in a small bowl; carefully pour broth mixture into pan. Sprinkle chicken evenly with sugar, and top with lemon slices. Bake at 350° for 45 minutes or until golden and a thermometer registers 165°.

Kathy Kitchens Downie, RD, Cooking Light
AUGUST 2009

More Chicken Recipes:

Roasted Chicken with Onions, Potatoes, and Gravy
Chicken adobo
Lemon honey sesame chicken wings
Honey soy chicken wings
Barbecue chicken wings
Five-spice chicken wings

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Roasted Chicken with Onions, Potatoes, and Gravy Recipe

2012-05-02T03:45:00.000-07:00

Photo: Roasted Chicken with Onions, Potatoes, and Gravy Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Roasted Chicken with Onions, Potatoes, and Gravy recipe. Enjoy our collection of quick & easy recipes and learn how to make Roasted Chicken with Onions, Potatoes, and Gravy.

Roast a whole chicken with onions and potatoes, and serve with an easy gravy made from the pan drippings for a simple Sunday night dinner. Add a green vegetable, like green beans or asparagus, to round out the meal.

Yield: 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)

Ingredients

1 (4-pound) roasting chicken
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
Cooking spray
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, cut into (1-inch) wedges
1/4 cup all-purpose flour (about 1 ounce)
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)

Preparation

Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon black pepper; rub under loosened skin and over breast and drumsticks. Place oregano sprigs, quartered lemon, and celery pieces into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.

Combine 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, melted butter, onions, and potatoes in a large bowl, and toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 10 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 165°. Set chicken, onions, and potatoes aside; cover and keep warm.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine remaining 1/4 teaspoon salt, flour, and 1/2 cup chicken broth in a small bowl, stirring with a whisk. Add flour mixture and remaining chicken broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Carve chicken; serve with gravy and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.

Note:

This recipe first ran in the May 2005 issue in a Cooking Class column that profiled Chuck Williams, founder of Williams-Sonoma, and it's our hands-down best roast chicken. --Recipe by Chuck Williams (May 2005)

Chuck Williams, Cooking Light
SEPTEMBER 2007

More Chicken Recipes:

Chicken adobo
Lemon honey sesame chicken wings
Honey soy chicken wings
Barbecue chicken wings
Five-spice chicken wings
Sticky chicken wings

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Chicken adobo recipe

2012-04-17T10:59:00.000-07:00

Photo: Chicken adobo recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken adobo recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken adobo.

Refresh you midweek meal repertoire with a few pantry staples, fresh seasonal produce and this clever braised chicken recipe.

Preparation Time 40 minutes
Cooking Time 45 minutes

Ingredients (serves 4)

125ml (1/2 cup) apple cider vinegar (see note)
80ml (1/3 cup) soy sauce
6 cloves garlic, bruised
3cm piece ginger, finely grated
2 long red chillies, thinly sliced, plus extra, sliced, to serve
4 bay leaves
55g (1/4 cup firmly packed) brown sugar
1 tbs black peppercorns
1 large onion, thinly sliced
1.2kg chicken wings
Steamed white rice, to serve

Method

Place vinegar, soy sauce, garlic, ginger, chillies, bay leaves, sugar, peppercorns, onion and 500ml (2 cups) water in a large bowl. Stir well to combine. Add chicken and stir to coat. Marinate at room temperature for 30 minutes.

Transfer chicken mixture to a large, heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium, cover loosely with foil, then simmer, stirring occasionally, for 25 minutes or until chicken is just cooked.

Using tongs, remove chicken wings and transfer to a large bowl. Simmer sauce for a further 10 minutes or until reduced by half and thickened slightly.

Return chicken to pan and stir to combine. Cook for a further 5 minutes or until chicken is cooked through. Cool for 5 minutes.

Divide chicken adobo among bowls, spoon over sauce, then scatter with extra sliced chillies. Serve with steamed white rice.

Notes

Adobo, a vinegar-based braise, is the Philippines's national dish. Every family has a different way of preparing it, but most agree it should be a delicate balance of salty, sour and sweet flavours.

Tips: Apple cider vinegar is from supermarkets.

For a variation, add bamboo shoots. Or substitute coconut milk or cream for the water.

For maximum flavour, marinate chicken in the fridge overnight.

Source
MasterChef - March 2012, Page 40
Recipe by Dominic Smith

More Chicken Recipes:

Lemon honey sesame chicken wings
Honey soy chicken wings
Barbecue chicken wings
Five-spice chicken wings
Sticky chicken wings
Braised chicken wings

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Lemon honey sesame chicken wings recipe

2012-04-16T15:48:00.000-07:00

Photo: Lemon honey sesame chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon honey sesame chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon honey sesame chicken wings.

Preparation Time 10 minutes
Cooking Time 40 minutes

Ingredients (serves 4)

Vegetable oil, to grease
1kg chicken wings
60ml (1/4 cup) fresh lemon juice
1 tsp grated lemon rind
60ml (1/4 cup) honey
2 tbs soy sauce
1 1/2 tbs sesame seeds
Mixed salad leaves, to serve
Sliced white crusty bread, to serve

Method

Preheat oven to 200°C. Brush a large baking dish with oil to lightly grease. Use sharp kitchen scissors to remove and discard the wing tips from each chicken wing. Cut the wing in half at the joint. Place chicken, in a single layer, in the prepared dish.

Combine the lemon juice, lemon rind, honey, soy sauce and sesame seeds in a small bowl. Pour over the chicken and gently toss to evenly coat.

Cook in preheated oven, turning occasionally and basting with pan juices, for 35-40 minutes or until chicken is golden brown and cooked through. Remove from oven.

Place chicken on a serving platter and serve immediately with the mixed salad leaves and slices of crusty bread. Variation: You can replace the chicken wings with 8 (about 1kg) chicken drumsticks. Use a small sharp knife to cut 3 slashes in the thickest part of the drumsticks. Cook in preheated oven, turning occasionally and basting with pan juices, for 50-55 minutes or until golden brown and cooked through.

Source
Good Taste - October 2004, Page 152
Recipe by Kerrie Sun

More Chicken Recipes:

Honey soy chicken wings
Barbecue chicken wings
Five-spice chicken wings
Sticky chicken wings
Braised chicken wings
Spicy chicken wings

Save and share Honey soy chicken wings recipe

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Honey soy chicken wings recipe

2012-04-16T15:37:00.000-07:00

Photo: Honey soy chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Honey soy chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Honey soy chicken wings.

Cooking Time 25 minutes

Ingredients (serves 4)

1 kg chicken wings or wingettes
1/3 cup ketcap manis
2 tablespoons honey
1 garlic clove, crushed
Coleslaw, purchased, to serve

Method

Preheat oven to 200°C. Lightly grease a roasting pan. Cut chicken wings into 3 at the joints. Discard wing tips. Combine ketcap manis, honey and garlic in a bowl. Add chicken. Toss to coat.

Arrange chicken in roasting pan in a single layer. Roast for 25 minutes or until crisp and cooked through.

Serve hot or cold chicken with coleslaw.

Source
Super Food Ideas - December 2004, Page 71
Recipe by Alison Roberts

More Chicken Recipes:

Barbecue chicken wings
Five-spice chicken wings
Sticky chicken wings
Braised chicken wings
Spicy chicken wings
Chicken wings

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Barbecue chicken wings recipe

2012-04-16T15:30:00.000-07:00

Photo: Barbecue chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Barbecue chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Barbecue chicken wings.

The combination of whiskey, honey and paprika will have your guests surreptitiously licking their fingers.

Preparation Time 5 minutes
Cooking Time 30 minutes

Ingredients (serves 4)

16 (about 600g) chicken drumettes
60ml (1/4 cup) bourbon whiskey
60ml (1/4 cup) honey
2 tsp sweet paprika
2 garlic cloves, crushed
Steamed jasmine rice, to serve

Method

Place the chicken in an ovenproof baking dish. Combine bourbon, honey, paprika and garlic in a jug. Pour bourbon mixture over chicken and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.

Preheat oven to 200°C. Bake chicken in preheated oven, turning occasionally, for 30 minutes or until golden brown and cooked through. Remove from oven.

Spoon rice among serving bowls. Top with chicken and serve immediately.

Source
Good Taste - October 2004, Page 117
Recipe by Sarah Hobbs

More Chicken Recipes:

Five-spice chicken wings
Sticky chicken wings
Braised chicken wings
Spicy chicken wings
Chicken wings
Chicken wings with blue cheese sauce

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Five-spice chicken wings recipe

2012-04-16T15:20:00.000-07:00

Photo: Five-spice chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Five-spice chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Five-spice chicken wings.

No need for knives and forks - just pick up one of these crispy chicken wings with your hands, dunk it in spicy sauce and enjoy. Use your wok to deep-fry chicken wings - perfect for yum cha style entertaining.

Preparation Time 10 - 40 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs light soy sauce
1 tbs dry sherry
2 tsp Woolworths Select Chinese Five Spice
Pinch of white pepper
1kg chicken wings
1 egg white, lightly whisked
75g (1/2 cup) self-raising flour
60g (1/3 cup) cornflour
Vegetable oil, to deep-fry
Fresh coriander sprigs, to serve
Hot chilli sauce, to serve
Lime wedges, to serve

Method

Combine the soy sauce, sherry, Chinese five spice and pepper in a glass or ceramic dish. Season with salt. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

Add the egg to the chicken and toss to coat. Place the combined flour in a large bowl. Add the chicken and toss to coat.

Add enough oil to a wok to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add half the chicken and cook, turning occasionally, for 7 minutes or until golden and cooked through. Use a wire mesh ladle or tongs to transfer to a plate lined with paper towel. (See tip) Repeat with the remaining chicken, reheating the wok between batches.

Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.

Notes

Serves 4 as a starter. Tip: To easily transfer food from the wok to paper towel in step 3, use a "spider" - a wire mesh ladle available from Asian grocery stores. You can also use a metal slotted spoon.

Source
Good Taste - March 2009

Good Taste - March 2009, Page 102
Recipe by Alison Adams

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Sticky chicken wings
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Sticky chicken wings recipe

2012-04-16T15:04:00.000-07:00

Photo: Sticky chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Sticky chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Sticky chicken wings.

Make a platter of these sticky chicken wings at your next party and watch them fly off the plate.

Ingredients (serves 4)

1/4 cup tomato sauce
1/3 cup barbecue sauce
2 teaspoons Worcestershire sauce
1/4 cup brown sugar
2 teaspoons spicy barbecue seasoning (see note) or smoked paprika
12 (1kg) chicken wings, cut in half at joint
1kg frozen potato wedges

Method

Whisk tomato sauce, barbecue sauce, Worcestershire sauce, sugar, seasoning and salt and pepper in a jug.

Place chicken in a large, shallow ceramic dish. Pour over marinade and turn to coat. Cover and refrigerate, turning occasionally, for at least 2 hours.

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place chicken in a single layer on 1 tray and potato wedges on remaining tray. Place chicken on top shelf, with potatoes underneath. Roast chicken and potatoes, turning once, for 25 to 30 minutes or until crisp and golden.

Notes
Spicy barbecue seasoning is a blend of spices usually including black pepper, coriander and paprika. Located in the spice aisle of the supermarket. Hint: Marinate the wings in a sealed plastic bag. It saves fridge space and washing up! Serve with salad.

Source
Super Food Ideas - July 2005, Page 76
Recipe by Annette Forrest

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Braised chicken wings
Spicy chicken wings
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Braised chicken wings recipe

2012-04-16T14:58:00.000-07:00

Photo: Braised chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Braised chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Braised chicken wings.

Watch everyone lick their fingers with delight after eating these sticky chicken wings.

Makes 24

Ingredients

3/4 cup Ong's Teriyaki Sauce
3/4 cup Mae Ploy Sweet Chilli Sauce
1/4 cup lime juice
2 tablespoons honey
1 tablespoon Yeo's Pure Sesame Oil
2cm piece ginger, finely grated
2 garlic cloves, crushed
24 chicken wings
2 tablespoons sesame seeds

Method

Combine teriyaki sauce, sweet chilli sauce, lime juice, honey, oil, ginger and garlic in a large ceramic dish. Add chicken wings. Turn to coat. Cover with plastic wrap. Refrigerate overnight.

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Transfer chicken wings to prepared trays. Discard marinade. Sprinkle sesame seeds over chicken wings. Bake for 40 to 45 minutes, swapping trays after 20 minutes, or until golden. Serve hot or cold.

Source
Super Food Ideas - February 2005, Page 48

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Spicy chicken wings
Chicken wings
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Spicy chicken wings recipe

2012-04-16T14:49:00.000-07:00

Photo: Spicy chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spicy chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Spicy chicken wings.

Spicy chicken wings are the perfect finger food for an autumn picnic.

Ingredients (serves 6)

2 tsp allspice
1/4 tsp ground cloves
1 tsp cayenne pepper
1 tbs sweet paprika
4 garlic cloves
1/4 cup (60ml) olive oil
1kg chicken wings, tips removed
2 tbs finely chopped flat-leaf parsley

Method

Combine the spices, garlic and oil in a mortar and pestle with some salt and pepper and grind into a paste. Place chicken in a bowl with the marinade and toss well to combine. Cover and chill for at least 4 hours or overnight.

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Spread the wings on the trays and bake for 25 minutes until golden and cooked through. Sprinkle with parsley and serve warm or cold.

Source
delicious. - March 2011, Page 63
Recipe by Valli Little

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Chicken wings Recipe

2012-04-16T14:41:00.000-07:00

Photo: Chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken wings.

For lick-your-fingers stickiness, these chicken wings are coated with honey, spice and all things nice.

Makes 16

Ingredients

8 chicken wings
1/4 cup soy sauce
1 tablespoon peanut oil
1 tablespoon Chinese rice wine
2 tablespoons tomato sauce
2 tablespoons honey
2 tablespoons chilli sauce
3 garlic cloves, crushed
1/2 teaspoon Chinese five spice powder

Method

Remove tips from chicken wings and discard. Cut wings in half at the joint. Place in a large, ceramic dish. Combine soy sauce, oil, rice wine, tomato sauce, honey, chilli sauce, garlic and five spice in a jug. Pour over chicken and turn to coat. Cover and refrigerate for at least 2 hours or overnight, if time permits.

Preheat oven to 200°C. Place chicken and marinade in a greased roasting pan. Roast for 55 to 60 minutes, turning occasionally, or until chicken is cooked through.

Source
Super Food Ideas - February 2006

Super Food Ideas - February 2006, Page 58
Recipe by Kerrie Sun

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Chicken wings with blue cheese sauce recipe

2012-04-03T04:30:00.000-07:00

Photo: Chicken wings with blue cheese sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken wings with blue cheese sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken wings with blue cheese sauce.

Inspired by the American favourite, buffalo wings, this version is easier to make and stickier thanks to the addition of maple syrup and bourbon whiskey. Perfect Friday night fare!

Preparation Time 35 minutes
Cooking Time 70 minutes

Ingredients (serves 6)

6 (about 850g) chicken wings
60ml (1/4 cup) maple syrup
60ml (1/4 cup) bourbon whiskey
2 tsp red Tabasco pepper sauce
2 garlic cloves, crushed
1 tsp ground cumin
Large pinch of cayenne pepper
Blue cheese sauce
75g (1/4 cup) light sour cream
65g (1/4 cup) mayonnaise
80g Castello blue cheese, coarsely chopped
1 tsp fresh lemon juice
1 small garlic clove, crushed

Method

Use sharp kitchen scissors to remove and discard the tips from each chicken wing. Cut the wings in half at the joint and place, in a single layer, in a shallow large glass or ovenproof dish.

Combine the maple syrup, bourbon, Tabasco sauce, garlic, cumin and cayenne pepper in a jug. Pour over the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 6 hours to marinate.

Preheat oven to 200°C. Remove the wrap. Bake in oven, turning occasionally, for 1 hour and 10 minutes or until the chicken is golden.

Meanwhile, to make the blue cheese sauce, place the sour cream, mayonnaise, blue cheese, lemon juice and garlic in the jug of a blender and blend until smooth.

Transfer chicken to a serving platter and serve with the sauce.

Source
Good Taste - June 2007, Page 85
Recipe by Gemma Purcell

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French roast chicken with whole garlic
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Crispy salt and pepper chicken wings recipe

2012-04-03T04:19:00.000-07:00

Photo: Crispy salt and pepper chicken wings recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Crispy salt and pepper chicken wings recipe. Enjoy our collection of quick & easy recipes and learn how to make Crispy salt and pepper chicken wings.

A sensation on tables across the world, Sichuan cuisine is seriously hot. Try this dish as part of a banquet at home.

Preparation Time 10 - 30 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

6 large (about 850g) chicken wings, halved
2cm-piece fresh ginger, peeled, thinly sliced
1 shallot, ends trimmed, thickly sliced
40g (1/4 cup) plain flour
Peanut oil, to deep-fry
Lemon or lime wedges, to serve
Fresh coriander sprigs, to serve
Seasoning
1 1/2 tbs sea salt flakes
3 tsp Chinese five spice
2 tsp chilli powder
1 1/2 tsp coarsely ground mixed pepper medley

Method

Place the chicken, ginger and shallot in a single layer in a large deep frying pan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 4-5 minutes or until the chicken wings change colour. Transfer the chicken to a plate lined with paper towel. Set aside for 20 minutes to cool.

Meanwhile, to make the seasoning, combine salt flakes, Chinese five spice, chilli powder and pepper in a medium bowl. Reserve half the seasoning in a serving bowl. Add the flour to the remaining seasoning and stir to combine.

Add enough peanut oil to a wok or large deep saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when the oil is ready a cube of bread will turn golden brown in 10 seconds). Add the chicken to the flour mixture and toss to coat. Shake off any excess. Add half the chicken to the oil and cook, turning occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating the oil between batches.

Arrange the chicken on a serving platter with reserved seasoning, lemon or lime wedges and coriander sprigs.

Notes
Serves 6 as a starter. Cook's tip: You'll need approx 500ml (2 cups) peanut oil for this recipe.

Source
Good Taste - May 2010, Page 76
Recipe by Cynthia Black

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French-style roast chicken with vegetable sauce recipe

2012-04-03T04:00:00.000-07:00

Photo: French-style roast chicken with vegetable sauce recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French-style roast chicken with vegetable sauce recipe. Enjoy our collection of quick & easy recipes and learn how to make French-style roast chicken with vegetable sauce.

Serve this tasty roast chicken with boiled potatoes, asparagus and lettuce for a complete mid-week meal.

Ingredients (serves 2)

10 sprigs tarragon
1.4kg small chicken
50g butter, softened
1 tbs olive oil
3 rashers bacon, rind removed, diced
2 garlic cloves, crushed
6 eschallots (shallots), finely chopped
225g frozen peas
200ml chicken stock
125g thin asparagus spears, woody end trimmed
2 little gem lettuces, quartered?
1/3 cup (80ml) thick cream
1 tbs Dijon mustard

Method

Preheat the oven to 180°C.

Remove leaves from tarragon, roughly chop stems and place in chicken cavity. Chop leaves and mix 2 tablespoons with half the butter. Slide your hand beneath chicken skin to loosen, smear herbed butter under skin, then pat skin back into place. Place in a roasting pan and brush with oil. Roast for 1 hour or until cooked.

Melt remaining butter in a pan over medium heat, then add bacon and cook for 2 minutes or until starting to crisp. Add garlic, eschallots, peas, stock and remaining tarragon. Season with salt and pepper. Bring to the boil, then simmer over low heat for 5 minutes. Add asparagus and lettuce, then cook for 2 minutes. Stir in cream and mustard. Serve carved chicken with sauce and boiled new potatoes.

Note: For a lower-fat version, omit the bacon, butter and cream. Serve the roast chicken with vegetables poached in stock.

Source
delicious. - August 2003, Page 97
Recipe by Valli Little

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Traditional French roast chicken recipe

2012-04-03T03:44:00.000-07:00

Photo: Traditional French roast chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Traditional French roast chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Traditional French roast chicken.

You can't go past a crispy-skinned traditional roast chicken.

Preparation Time 15 minutes
Cooking Time 120 minutes

Ingredients (serves 4)

2.1kg Steggles chicken whole roast
1 tablespoon olive oil
20g butter, melted
4 garlic cloves, bruised
2 fresh bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 cup (125ml) dry white wine
1 cup (250ml) chicken stock
12 pickling onions
12 baby coliban (chat) potatoes
Fresh bay leaves, extra, to serve

Method

Preheat oven to 180°C. Rinse the chicken cavity under cold water. Pat the chicken dry inside and out with paper towel.

Place the chicken in a large roasting pan. Brush the oil and butter over the skin of the chicken. Place the garlic, bay leaves, rosemary and thyme in the chicken cavity. Season well with salt and pepper. Arrange the onions and potatoes around the chicken. Drizzle the wine and chicken stock over the chicken and vegetables.

Roast the chicken in preheated oven, basting occasionally in pan juices, for 11/2-2 hours or until the juices run clear when a skewer is inserted into the thigh.

Remove from oven and set aside for 10 minutes to rest before serving.

Source
Taste.com.au - April 2012
Recipe by taste.com.au

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French roast chicken with whole garlic recipe

2012-04-03T03:28:00.000-07:00

Photo: French roast chicken with whole garlic recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try French roast chicken with whole garlic recipe. Enjoy our collection of quick & easy recipes and learn how to make French roast chicken with whole garlic.

Try this addictive combination of crisp-skinned chicken and juicy roasted garlic for your next dinner.

Equipment

You will need unwaxed cooking string.

Ingredients (serves 4)

1 large lemon
2 1/2 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon sea salt
1.7kg free-range whole chicken, cleaned, rinsed, patted dry
4 sprigs thyme
4 bulbs garlic
potato mash and steamed green beans, to serve

Method

Preheat oven to 190°C. Cut lemon in half. Juice 1 half.

Combine 2 tablespoons lemon juice, 2 tablespoons oil, crushed garlic and salt. Season with pepper. Rub baste over inside and outside of chicken. Place remaining lemon half and thyme in chicken cavity. Tie legs together with unwaxed string.

Place chicken, breast side down, on a rack in a large roasting pan. Roast for 15 minutes. Cut tops off garlic bulbs to expose tops of cloves. Drizzle garlic with remaining oil.

Turn chicken over and place garlic, cut side up, around chicken on rack. Roast for a further 45 minutes or until chicken is cooked and juices run clear. Serve chicken with roasted garlic, mash and beans.

Notes

Tip: Whole-roasted garlic can be used to add flavour to mayonnaises or dressings. It has a mellow, sweet flavour and will not taint your breath like fresh garlic.
Source
Super Food Ideas - June 2006, Page 23
Recipe by Julie Jansen

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Paprika chicken Recipe - How to Make Paprika chicken

2012-04-03T02:50:00.000-07:00

Photo: Paprika chicken recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Paprika chicken recipe. Enjoy our collection of quick & easy recipes and learn how to make Paprika chicken.

This tasty main is bursting with colour and flavour, but it's not too spicy for young tastebuds.

Preparation Time 40 minutes
Cooking Time 75 minutes

Ingredients (serves 6)
2 (about 1.3kg each) whole fresh chickens, each cut into 4 or 6 pieces
1 tbs olive oil
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
1 tbs sweet paprika
2 tsp fennel seeds
4 medium tomatoes, chopped
435ml (1 3/4 cups) chicken stock (see note)
90g (1/3 cup) light sour cream
1/4 cup chopped fresh continental parsley

Method
Season the chicken with salt and pepper. Heat the oil in a large heavy-based saucepan over medium heat. Cook half the chicken for 3-4 minutes each side or until golden. Transfer to a tray lined with paper towel. Repeat with the remaining chicken.

Add the onion and garlic to the pan. Cook, stirring, for 2-3 minutes or until golden. Add the paprika and fennel seeds. Cook, stirring, for 1 minute. Stir in tomato and stock. Add the chicken. Bring to the boil. Reduce heat to low. Cover and simmer for 50 minutes. Uncover and simmer for a further 25 minutes. Remove from heat.

Stir in sour cream. Sprinkle with parsley.

Notes
Use gluten-free stock if you want this to be gluten free.

On the side: Sauteed cabbage: Heat 1 tbs oil and 30g butter in a non-stick frying pan over medium-high heat. Cook 2 baby fennel bulbs, trimmed, thinly sliced, for 1-2 minutes. Add 1/2 small green cabbage, finely shredded. Cook for 2-3 minutes or until the mixture softens slightly. Remove from heat. Add 4 shallots, ends trimmed, thinly sliced, and 2 tbs fresh thyme leaves. Toss to combine. Season with salt and pepper.

Creamy risoni: Bring 500ml (2 cups) milk and 500ml (2 cups) chicken stock to the boil in a large saucepan over medium-high heat. Stir in 305g (1 1/2 cups) dried risoni pasta. Reduce heat to medium-low. Simmer, stirring often, for 15 minutes or until the liquid is almost absorbed. Remove from heat. Stir in 35g (1/3 cup) finely grated parmesan, 1 tbs butter and 1 tbs chopped fresh chives. Season with salt and pepper.

Source
Good Taste - May 2010, Page 91
Recipe by Kerrie Ray

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Chicken finger sandwiches

Save and share Paprika chicken recipe

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Chicken Fingers With Curried Ketchup Recipe

2012-03-26T02:13:00.000-07:00

Photo: Chicken Fingers With Curried Ketchup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Fingers With Curried Ketchup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Fingers With Curried Ketchup.

Total Time: 35 min
Prep 5 min
Cook 30 min

Yield: 4 servings
Level: Easy

Ingredients
Cooking spray
2 large eggs
1 tablespoon dijon mustard
2 teaspoons curry powder
1 teaspoon ground cumin
Kosher salt
2 cups panko (Japanese breadcrumbs)
3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips
1 bunch broccoli, cut into florets
3/4 cup ketchup
Juice of 1 lime

Directions

Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.

Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.

Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

Per serving: Calories 330; Fat 5 g (Saturated 1 g); Cholesterol 155 mg; Sodium 1,190 mg; Carbohydrate 34 g; Fiber 3 g; Protein 37 g

Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine

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