Chicken and how to make it more interesting?

[Drummer]

I know what you're saying,I get the breast fillets cheaply at Lidl so tend to stick with that

I get the packs of chicken thighs which are ridiculously large and cheap. I cook them in the Tefal Actifry and they are so succulent, with crispy skins - there is enough for two or even three meals - though the skins seem to evaporate almost as soon as taken out of the pan. 🙄

 

[Ditto]

@belugalad if your parents are Scottish then aren't you Scottish too?

I used to luv chicken breast but now I prefer a leg because it's moister. 🙂

 

[trophywench]

Sumac? the tree with red berries?

 

[belugalad]

@belugalad if your parents are Scottish then aren't you Scottish too?

I used to luv chicken breast but now I prefer a leg because it's moister. 🙂

I was born in England,a Scottish person did say to me last week that they would accept me as one of them though due to having Scottish parents 🙂 And yest that's true about the legs,I pop to my local M&S and get a packet with 3 legs in it and I enjoy that a couple of nights a week,so does my cat he tries to paw them off my plate

 

[belugalad]

I get the packs of chicken thighs which are ridiculously large and cheap. I cook them in the Tefal Actifry and they are so succulent, with crispy skins - there is enough for two or even three meals - though the skins seem to evaporate almost as soon as taken out of the pan. 🙄

Hi thanks,that's on my list I'm going to cycle to Aldi now and see if anything is left on the shelves,I have just popped to Sainsburys for spices but didn't buy any as I checked the prices on my phone while I was there and found they are about half the price in Aldi and the 4 mile bike ride will do me good

 

[eggyg]

Hi do you use metal or wooden skewers?,I shall get some

Metal usually as that what I have in the house. If you buy wooden, soak them first to stop them burning. Also oil them.

 

[helli]

Sumac? the tree with red berries?

It is a common spice used in Middle eastern cookery and comes in dried ground form in the spice aisle in supermarkets.
It does come fro wild berries but I am not brave enough to start with berries.

 

[eggyg]

Do you have a Grapetree used to be Julian Graves? They are so cheap for spices, usually in 3 for 2. I buy turmeric in a big tub as I use loads a d it’s a bargain. I noticed Aldi had lots of new spices in the other day. Less than 50p I think. That’s brilliant. Try cumin if you can get it, that’s my favourite spice of them all.

 

[eggyg]

Another good chicken dish is the Mary Berry traybake. Toss chicken thighs in oil, spices of your choice. Or lemon juice and herbs. Chop a onion and garlic a stick of celery, small cauli florets, I sometimes dice carrots in too and courgettes. Really whatever is your fav veg. If you can tolerate sweet potato put a few small pieces in too or skin on new potatoes ( I usually par boil them)Toss in oil into a oven dish. Arrange oily chicken on top and season. Pop in oven 30 mins or so. Delicious. Could do you for a couple of days.

 

[Browser]

They all sound lovely, no idea where I'd get Haggis from round these parts though! I've never yet managed to taste it. Got excited before lockdown One as we went on a rally and on the Saturday night, scheduled planned Burns Night dinner catered by the Club we went to - whoo hoo! It was chicken casserole ...... very nice meal, but !

Anyway @Browser - I am still puzzling over X TEAspoons of green or red pasta from which you create a sauce. I think it's a typo and you meant pastE - but still haven't a clue what paste that might be!

It might have been a typo ........ It should read red or green pesto. Sorry for any confusion.

 

[Browser]

We know that as Balmoral Chicken. Lovely.

You’re quite right, the proper name is Balmoral Chicken. I called it Bonnie Prince Charlie chicken as that was what they called it at a function I attended before lockdown.

 

[AndBreathe]

For chicken breast, leave the skin on if baking or grilling, in my world. Seasoning would include:

Lemon Pepper
Adobo
Lime and chilli
Chilli oil and salt
Salt and pepper (obviously)
Sumac
Baharat
Jerk

Marinade for a while in any of the following:
Chilli oil rub
Garlic oil rub
Tandoori paste
Yoghurt with coriander, cumin, garlic and cayenne
Satay spices or paste

Personally, I prefer thighs, as a more robust cut, but any of the foregoing and many more options would work.

 

[belugalad]

For chicken breast, leave the skin on if baking or grilling, in my world. Seasoning would include:

Lemon Pepper
Adobo
Lime and chilli
Chilli oil and salt
Salt and pepper (obviously)
Sumac
Baharat
Jerk

Marinade for a while in any of the following:
Chilli oil rub
Garlic oil rub
Tandoori paste
Yoghurt with coriander, cumin, garlic and cayenne
Satay spices or paste

Personally, I prefer thighs, as a more robust cut, but any of the foregoing and many more options would work.

Hi thanks they all sound nice,I'm going to get tandori paste as my dad used to make that about 30 odd years ago and I remember how nice it was

 

[trophywench]

Ah - pesto! - I do know what that is at least. We've always preferred 'skin on' chicken breasts since the natural fat on the breast of a checken (well, everywhere on a chicken) is smack under its skin so unless you are very very careful, you're in constant danger of drying it our far too much cooking it - which renders it dry and tasteless, Yuk. Trouble is Tesco in Coventry do NOT sell it raw, skin on. I - seriously! - don't know where there's an actual Butcher's shop in striking distance, though there probably is still one somewhere in Nuneaton.

 

[Ditto]

I was born in England,

Yeah but if I was born in China that wouldn't make me Chinese would it? I've always worried about this. I have too much time on my hands.

Re Sumac... I thought it was poisonous. I could just eat some chicken...

 

[AndBreathe]

Hi thanks they all sound nice,I'm going to get tandori paste as my dad used to make that about 30 odd years ago and I remember how nice it was

Alan - I use the marinade from this recipe and lots of things, not just lamb. It really is so easy, so delicious and it freezes well. When I make some, even if only doing a couple of bits I make a whole batch of marinade, or sometimes double it, and freeze in small poly bags. On that basis, it defrosts in a short while, so it can be really quick and easy.

If you have or can build up a bit of a spice rack, this becomes a pantry recipe for me, as we always have all the ingredients to hand.

Tandoori Lamb Chops Recipe by Beula Pandian Thomas

Great recipe for Tandoori Lamb Chops. Hope you have had a great week with work and life and everything else. I've had to work from home mostly as the 23 mos wasn't 100%, but I am quite glad that as we end this week, she's doing great and I am looking forward to relaxing, cooking and shopping!...

cookpad.com

 

[belugalad]

Alan - I use the marinade from this recipe and lots of things, not just lamb. It really is so easy, so delicious and it freezes well. When I make some, even if only doing a couple of bits I make a whole batch of marinade, or sometimes double it, and freeze in small poly bags. On that basis, it defrosts in a short while, so it can be really quick and easy.

If you have or can build up a bit of a spice rack, this becomes a pantry recipe for me, as we always have all the ingredients to hand.

Tandoori Lamb Chops Recipe by Beula Pandian Thomas

Great recipe for Tandoori Lamb Chops. Hope you have had a great week with work and life and everything else. I've had to work from home mostly as the 23 mos wasn't 100%, but I am quite glad that as we end this week, she's doing great and I am looking forward to relaxing, cooking and shopping!...

cookpad.com

Thanks,That looks really good,I have bookmarked that,when they say half a cup of yoghurt do you know what that translates to in ml?

 

[belugalad]

Yeah but if I was born in China that wouldn't make me Chinese would it? I've always worried about this. I have too much time on my hands.

Re Sumac... I thought it was poisonous. I could just eat some chicken...

lol I know but I've never lived in Scotland,although I might do one day

 

[belugalad]

Last nights tea, got 2 chicken breasts & made cut in middle, stuffed both with boursin garlic & herb cheese then wrapped them up in serrano ham baked in oven 35 mins.

Had them with small potato's, boiled them first dried then coated them in fry light spray & sprinkled chicken oxo over & garlic granules, did them in oven same time as chicken then served with salad & coleslaw. Really tasty meal.

I had a variation of that tonight but with bacon as I had streaky bacon in the fridge but did stuff with boursin,it was great and so moist,I will try it with Serrano ham next time

 

[eggyg]

Ah - pesto! - I do know what that is at least. We've always preferred 'skin on' chicken breasts since the natural fat on the breast of a checken (well, everywhere on a chicken) is smack under its skin so unless you are very very careful, you're in constant danger of drying it our far too much cooking it - which renders it dry and tasteless, Yuk. Trouble is Tesco in Coventry do NOT sell it raw, skin on. I - seriously! - don't know where there's an actual Butcher's shop in striking distance, though there probably is still one somewhere in Nuneaton.

Jenny, we like our skin on chicken breasts too. I buy a large chicken and de joint it myself, get two very large skin on breasts, only need one between us, and two legs to have with a jacket potatoes or such like. I boil the carcass with veg and make a stock, gets loads of chicken off that too. All goes in the freezer til we need it.