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These sound fabulous! I’m going to try them this weekend!
1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.
2. Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.
3. Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics!
Hi there, this week has been hectic, so it is a quick post and a quick offering this week: Creamy Chicken Sauce which can be served on pasta, rice or baked potato.
Creamy Chicken Sauce
3 large chicken breasts, cut into small strips
1 onion, chopped
5 brown mushrooms, chopped
1 red pepper, chopped
180ml chicken stock (warm)
375ml full-cream milk (warm)
250ml frozen peas, cooked
parsley to garnish
1. Fry chicken strips in 15 ml oil until golden and set aside.
2. Fry onions and red pepper in rest of the oil in the same pan for 2 minutes.
3. Add mushrooms and cook for another 3 minutes or until mushrooms are cooked.
4. Add flour, stir and cook for a minute.
5. Add the warm stock, stirring constantly. Stir in the milk.
6. Simmer for about 15 minutes, stirring frequently until the sauce is thick and cooked.
7. Add the cooked chicken and cooked peas and heat through.
8. Season and serve on rice / pasta / baked potato.
9. Garnish with parsley.
The beauty of this recipe is that the red pepper and mushrooms can be replaced with other vegies if the little darlings don’t like them! I struggle to get my children to eat mushrooms, so I’ve used courgette instead. Sweetcorn could be interesting to try too!