Amazing Chicken Maryland with tomato, thyme, garlic, and eschallots

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chicken marylands with tomato, thyme, garlic, eschallots and chilli ready for oven

The combination of these classic ingredients cooked slowly in the oven creates a succulent chicken dish that is healthy and full of flavour. Of course, I can’t resist adding some chilli for a bit of a kick but it is just as lovely without. You can also add large cubes of potato which absorb the juices as they cook. (You might need to add a bit more stock during the cooking if you use potatoes.)

Served with a simple green salad and some crunchy bread to mop up the juices, “amazing chicken”, as our family calls it, is a great staple for weeknight dinners or as a main dish for casual lunches.

Preparation time: 30 minutes Cooking time: 1hr-1.5hrs
Ingredients:
4 chicken marylands or 6 chicken thigh fillets
6 cloves of garlic
1 large tomato cut in large chunks
2 red chillies sliced in half(optional)
8 eschallots
Half a bunch of thyme, leaves stripped off stalks
Salt and crushed black pepper
1/2 cup chicken stock or water
1/2 cup dry white wine
3-4 tablespoons Olive oil
Parsley to garnish

Method:
Preheat oven to 180 degrees celcius
Heat oil in large frying pan and brown chicken marylands on both sides to a golden brown colour

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fry chicken marylands until golden brown

Remove chicken and place in a flat,deep casserole dish in one layer
Add eschallots and cloves of garlic to frying pan and fry to create a caramelised finish to eschallots and garlic cloves
Remove from oil and spread over chicken in casserole dish
Add tomato, chilli, if using, and thyme leaves to chicken
Sprinkle liberally with salt and black pepper
Pour over stock and white wine
Place dish in oven uncovered to cook until chicken is tender, onions and garlic cloves are cooked and liquid is well reduced.(at least 1 hour)
Turn up oven to max or to top grill for about 5-10 minutes, to further brown and crisp up the top of the chicken
Remove from oven and allow to rest for 5 minutes or so before serving with salad and crunchy bread to mop up juices

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Make sure you have crunchy bread to mop up the amazing chicken juices

Serves 4

Thai flavoured chicken and vegetable noodle soup

I’ve been feeling a bit under the weather with the flu and the only thing I felt like eating was a light but flavoursome chicken soup. This version of chicken soup combines Thai flavours like galangal and lemongrass with fresh green vegetables and poached chicken and is full of goodness but omits the traditional coconut milk which often features in Thai chicken soups like Tom Ka Ghai.

Prep time: 5 minutes  Cooking time: 1 hour
Ingredients

Poached chicken and stock
4 thigh chicken fillets on the bone, skin and fat removed
1 carrot peeled and chopped in large pieces
4 celery stalks chopped in large pieces
Large knob of fresh galangal peeled and chopped
Large knob of fresh ginger peeled and chopped
1 stalk lemongrass bruised then chopped roughly
4 cloves garlic
4 stalks spring onions chopped roughly
1 red chilli chopped
2.5-3 litres water

Soup
1/2 brown onion sliced finely
2 handfuls of honeysnap peas
5 button mushrooms sliced thickly
1 stalk bok choy finely chopped
4 cloves of boiled garlic retained from the stock and crushed into a paste
2 tablespoons fish sauce
1/2 teaspoon white pepper
Shredded chicken
Handful coriander chopped
1 lime
125g vermicelli rice noodles
1 tablespoon vegetable oil, 1 tspn sesame oil

Method
Place chicken and stock ingredients in large stock pot and bring to a boil
Lower heat and simmer for 40-50 minutes, skimming surface to remove any “scum” that appears
Remove chicken pieces from stock and set aside to cool
Strain remaining stock to remove vegetables, reserving the loves of garlic for the soup
Shred the chicken and discard the bones
Heat vegetable and sesame oil in seperate saucepan
Add onion and cook gently until transparent
Add paste of crushed garlic cloves and mix through onions
Add honeysnap peas, fish sauce, pepper and stir fry for 2 minutes
Add bok Choy and mushrooms and stir fry for 1 minute
In the meantime bring stock back to a rolling boil, add vermicelli noodles and shredded chicken and cook for 1 minute, add vegetable mixture and cook for another minute or so.
Garnish with coriander and fresh chilli.
Squeeze over lime juice and add extra fish sauce to taste.

Serves 3-4

Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip.

Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch.

Prep time: 5 minutes Cooking time:60 minutes
Ingredients
1 large eggplant
1/2 brown onion thinly sliced
1 clove garlic minced
1/2 teaspoon cummin powder
1 teaspoon cummin seeds
1/2 teaspoon black mustard seeds
1/2 cup plain yoghurt
Handful curry leaves(optional)
1.5 tablespoons olive oil
Salt to taste

Method
Heat oven to 180 degrees celcius
Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!)
Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns.
Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will loosen the skin as eggplant cools.

Roasted eggplant cooling in plastic bag
Roasted eggplant cooling in plastic bag

Remove eggplant from bag, cut off ends, then “peel” the skin off.

Peel skin off the roasted eggplant
Peel skin off the roasted eggplant

Chop/dice eggplant finely on large chopping board to save as much of the juices

Roasted eggplant, peeled and diced
Roasted eggplant, peeled and diced

Heat oil in a non-stick frying pan over medium heat.
Add cummin seeds, mustard seeds and curry leaves and fry until fragrant but take care not to burn
Add onions and garlic, cook for 5 minutes or so until transparent and slightly caramelised
Add diced eggplant and juices, cummin powder and cook for 5 minutes, stirring from time to time
When eggplant and onion mixture is thoroughly “melded” and heated through, take off heat and add the yoghurt
Mix through while off the heat which stops yoghurt curdling, then return to medium heat and allow to reheat. (About 3 minutes)
Serves 4-6 as a side or dip

Spicy shredded chicken salad

This is a light, healthy salad that is spiced up with some fresh chillies and chilli oil. Use the leftover herbs and vegetables in your fridge for the poaching to add flavour to the chicken. The leftover Singapore style poached chicken is perfect to use for this salad.

Prep time: 5 minutes  Cooking time: 20 minutes
Ingredients

2 chicken thigh fillets, fat removed
1/2 brown onion
1/2 carrot
leftover aromatics e.g fennel pieces, celery, coriander stalks and/or ginger
4-5 cups water
3 tablespoons Mint leaves and coriander chopped
2 green chillies finely chopped
2 cups watercress leaves
salt and pepper
2-3 teaspoons Asian Chilli oil
1/2 a fresh lime

Method
Bring water to boil with aromatics
Add chicken and reduce heat to medium to allow chicken to poach for 20 minutes
Meanwhile chop mint leaves, coriander and chillies
Shred chicken with 2 forks
Add still warm chicken to watercress, mint, coriander and chilli.
Add 2 tablespoons of poaching liquid and mix through
Season well with pepper and salt to taste
Drizzle with chilli oil and a squeeze of lime

Healthy Chicken and zucchini meatballs

These chicken and zucchini meatballs are quick and easy, light, fluffy and healthy. They can be teamed up with a spicy tomato sauce, wrapped in a flatbread with salad or enjoyed as a canapé with a dipping sauce of your choice.

Prep time: 25 minutes  Cooking time: 20-25 minutes

Ingredients
400g chicken mince
2 small zucchini peeled and grated
1/2 cup breadcrumbs
1 tsp cummin powder
2 red chillies very finely diced, seeds removed
1.5 tsp ginger and garlic crushed
Handful coriander chopped
4 spring onions white and green parts finely chopped
1/2 tsp Salt

2 small zuchinni peeled and grated for chicken and zuchinni meatballs
2 small zuchinni peeled and grated for chicken and zuchinni meatballs

Method
Pre-heat oven to 150’degrees celcius
Line a baking tray with baking paper
Mix all ingredients and chill in fridge for 15 minutes
Form meatballs and place on baking tray

Chicken and zuchinni meatballs on baking paper ready for oven
Chicken and zuchinni meatballs on baking paper ready for oven

Cook until golden for 20-25?minutes
Serve with dip and wedges of lemon
Makes about 15-20 meatballs

Red Lentil Tarka Dhal with turmeric and ginger

Most Indian meals should be accompanied by a Dhal – an almost souplike side dish which can be made from a number of different types of lentils. Dhal is an absolute must to accompany South Indian vegetarian meals adding essential proteins. My version is quick and easy, using red lentils and the flavours featured are inspired by the dhals of Kerala and other parts of South India. Tarka dhal refers to the process of adding a Tarka(seasoned oil dressing with onions, tomatoes and spices) to the boiled lentils which adds flavour and depth to the sauce. Unlike most recipes I prefer to “cook” the boiled lentils in the Tarka at the end to allow the flavours to permeate the whole dish. For a richer and creamier consistency that is truly South Indian, coconut cream can be added at the end or else to make it sinfully delicious a knob of butter. Dhal keeps well in the fridge and can be successfully frozen and reheated. Leftovers are also great on toast.

Red lentils, ginger, garlic,, onion tomatoes form the basis of the ingredients for Tarka dhal.
Red lentils, ginger, garlic,, onion tomatoes form the basis of the ingredients for Tarka dhal.

Prep time:5 minutes Cooking time:25 minutes
Ingredients:
For Boiled lentils
3/4 cup red lentils
3 cups water
4-5cm knob of ginger peeled and cut in half
1 teaspoon turmeric
3/4 teaspoon salt
For Tarka
1/2 onion sliced finely
1/2 tomato chopped into small pieces
1 tspn fresh ginger and garlic ground into paste (2 small cloves garlic and equivalent amount ginger)
2-3 dried red chillies
1 tspn black mustard seeds
1 tspn cummin seeds
Handful curry leaves
1 stick cinnamon bark
2 tspns vegetable oil
Coriander chopped to garnish
Optional: knob of butter or 1/4 cup coconut cream

Method
Bring water to boil in small but deep pot or saucepan
Add knob of ginger, turmeric and salt
Add lentils stirring initially so the don’t stick to bottom
Reduce heat and cook on a low rolling boil for about 20 minutes or until lentils become soft and create a souplike consistency.
Add water in half cup measures as you go to allow for this consistency to be achieved without the mixture sticking or burning.

Red lentils on a rolling boil in pot for Tarka dhal
Red lentils on a rolling boil in pot for Tarka dhal

In a seperate deep non-stick frying pan or pot, heat the oil over medium heat, then add cinnamon stick, dried chillies, cummin seeds and curry leaves to flavour the oil ensuring spices don’t burn.
Add onions and cook over low heat until translucent for about 5 minutes, then add black mustard seeds.
Fry mustard seeds with onions and other spices for 1 minute and then add tomatoes, ground ginger and garlic.
Cook for another 5-8 minutes stirring regularly until tomatoes have broken down and slightly caramelised. Turn off heat.
Flavouring the oil with cummin seeds, cinnamon bark, dried chillies and curry leaves for Tarka Dhal
Flavouring the oil with cummin seeds, cinnamon bark, dried chillies and curry leaves for Tarka Dhal

When lentils have boiled, reheat Tarka on medium heat in the frying pan, and then carefully pour boiled lentils into the seasoned oil, spices and onions and bring to a simmer to allow flavours to permeate the dhal.
Add extra butter or coconut cream at this point if you are using.
Garnish with coriander and serve.

Serves 4-6 as an accompaniment