Trudie's Chicken Recipes
 TROPICAL
CHICKEN
450 g chicken breast; 1 onion; 2 cloves garlic;
1 orange pepper; 2 sticks celery;
150 g sweet corn; 600 ml chicken stock; 240
ml pineapple juice; 3 tbsp. tomato puree; 75
g chopped dried apricots; 1 banana; 2 tsp. coriander;
2 tsp. cumin; seasoning; corn flour.
Chop the vegetable roughly and simmer in
a little stock for 2 minutes. Add the spices
and mix well. Dice the chicken and add with
the rest of the stock, the pineapple juice,
the tomato puree, the apricots and the sweet
corn. Bring to the boil, cover and simmer for
1 hour. If the liquid needs thickening, add
a little corn flour blended in cold water. Just
before serving stir in the sliced banana.
CHICKEN WITH SPICY APRICOT SAUCE
4 chicken breasts; 1 onion; 3 cloves
garlic; 250 g mushrooms; 4 tbsp. apricot jam;
4 tsp. coriander; 5 tsp. cumin; 50 ml dry white
wine; 100 ml chicken stock; pepper.
Grill or oven bake the chicken breasts until
thoroughly cooked. Meanwhile chop the onion
and garlic and saute in a little stock for 10
minutes. Slice and add the mushrooms, and cook
for another 10 minutes. Add the spices and cook
for 1 minute, then add the wine and jam. Simmer
for 5 minutes, boiling to reduce if necessary.
Serve with the chicken breasts.
CHINESE CHICKEN STIR-FRY
4 chicken breasts; 4 spring onions; 1
red pepper; 250 g mushrooms; 1 carrot;
250 g sweet corn; 150 g mange tout; 4 cloves
of garlic; 1 tsp. fresh minced ginger; 100 ml
stock; 2 tbsp. oyster sauce
Cut the chicken and vegetables into thin
pieces. Saute the chicken and vegetables in
the stock, over a high heat, stirring constantly,
for about 10 minutes. Just before serving stir
in the oyster sauce.
NB - Serve this with rice or noodles for a low
fat alternative to Chinese takeout.
BARBECUE CHICKEN
4 chicken breasts/thighs; 3 cloves of
garlic; 2 tsp. tomato puree; 1 tsp. tomato ketchup;
2 tbsp. demerara sugar; 2 tsp. mustard; 1 tbsp.
Worcestershire sauce;
2 tbsp. vinegar; 1 tsp. chili powder
Crush the garlic and mix all ingredients
together. Spread over the chicken and marinade
for several hours. Grill or barbecue the chicken
pieces.
CIDER POT ROAST CHICKEN
100g boiled rice; 1 yellow pepper; 75
g sultanas; 1litre dry cider; 4.5 kg oven ready
chicken; 3 sprigs fresh rosemary; 1 onion; 2
cloves garlic; 1 bay leaf
Preheat the oven to 200 degrees Celsius.
Mix the rice, chopped pepper and sultanas together.
Add a little cider to the mixture to bind it.
Season. Stuff the chicken cavity with the mixture
and place in a casserole dish. Finely chop the
onion and garlic and add to the casserole. Pour
over the cider, season, place the rosemary and
bay leaf on top and cover tightly. Cook for
1.5 hours, basting regularly. Remove the skin
before serving.
NB - This is wonderful served with crusty bread
to soak up the juices.
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