Slow Cooker Sesame Chicken

Ingredients

• 1 kg (2.2 lb) chicken breasts 
• 1 onion, diced 
• 1 tsp garlic, crushed 
• ½ cup honey 
• ¼ cup soy sauce 
• ¼ cup tomato sauce 
• ¼ cup rice vinegar
• 1 Tbsp sesame oil 
• 2 Tbsp sesame seeds, lightly toasted

Thickener

• 2 Tbsp cornflour
• 3 Tbsp water

Method

1. In a slow cooker, add the chicken breasts, onion, garlic, honey, soy sauce, tomato sauce, rice vinegar, and  sesame oil.
2. Cook on low for 6-8 hours or on high for 4 hours.
3. Remove the chicken from the slow cooker and put it to the side.
4. Combine the cornflour and water to form a paste. Mix into the sauce in the slow cooker.
5. Add the chicken back into the slow cooker and cook on high for 30 minutes.
6. Slice the chicken and serve with the sauce.
7. Sprinkle sesame seeds over the top of the chicken.

Serving Suggestion

Serve on a bed of rice with some winter vegetables.

Slow Cooker Apricot Chicken

 

Ingredients

• Olive oil
• 6 chicken thighs or 8 drumsticks
• 40g GF French onion soup mix
• 400g can apricot halves, drained
• 400g can apricot nectar
• 1 tbsp cornflour

Method

1. Smear inside of slow cooker with oil
2. Add chicken
3. Sprinkle with soup mix
4. Add all ingredients, except cornflour
5. Cook for 4 hours on high or 6 hours on low
6. Before serving, remove chicken & stir in cornflour to thicken
7. Serve chicken with cooked rice and vegetables to taste
8. Spoon liquid from slow cooker over chicken

Apricot Chicken

Ingredients

• 40 gm GF French Onion Soup Mix
• 400 ml apricot nectar
• 15 or so dried apricots
• ½ cup maize flour
• 1kg chicken drumsticks

Method

1. Preheat oven to 180°C
2. Lightly coat chicken with flour
3. Mix apricot nectar with French Onion Soup Mix and dried apricots
4. Pour into casserole dish
5. Add chicken and turn them over to make sure they are coated
6. Bake for approx 45 minutes
7. Serve with rice and your choice of veggies

One-Pot Chicken Dinner

Ingredients:

• 1 chicken breast fillet per person (minimum 3; maximum depending on the size of your slow cooker) 
• 2 small red potatoes per person (quartered) 
• 2 dutch/baby carrots per person (trimmed and peeled) 
• 1/4 cup of olive oil 
• 1/3 cup of freshly squeezed lemon juice 
• 1 teaspoon of dried oregano 
• 1 teaspoon of onion powder 
• 2 teaspoons of crushed garlic 
• 1 teaspoon of salt 
• Freshly cracked black pepper to taste 

Method:

1. Combine olive oil and lemon juice in a jug/
2. Add all herbs and spices and stir to make a marinade.
3. Place the chicken breasts into the slow cooker..
4. Add potatoes and carrots next keeping them on separate sides of the cooker.
5. Pour marinade over the entire dish, taking care to spread evenly..
6. Cook for 3 hours on high or 6 hours on low.
7. Serve with greens of your choice such a steamed broccoli.  

Roast Mustard Chicken Marylands with Maple Syrup Baked Vegetables

Ingredients-Chicken:

• 1 piece chicken Maryland per person 
• 60 gm butter
• 1 Tbsp Dijon mustard
• 3 Tbsp olive oil
• 1 Tbsp honey
• 2 cloves garlic, crushed

Ingredients-Vegetables:

• 2 medium potatoes, peeled, quarted
• 2 parsnips, cut in half cross-wise
• 2 medium beetroot, quartered
• 1/2 small pumpkin, peeled, seeded, chopped (4 cm pieces)
• 2 Tbsp olive oil
• 1 Tsp caraway seeds
• ½ cup maple syrup
• 3 medium carrots, trimmed, washed, cut in half crosswise

Method-Chicken:

1. Preheat oven to 200ºC
2. Brush a stainless steel of non-stick baking dish with oil
3. Arrange chicken pieces in a single layer in the dish.
4. Melt butter in a small saucepan, stir in mustard, 1 tablespoon olive oil, honey and garlic. Brush liberally over both sides of chicken.
5. Roast chicken 60 minutes, turning twice, each time basting both sides with sauce, until cooked through.
6. Serve with roasted vegetables

Method-Vegetables:

1. Combine potatoes, parsnip, beetroot, carrots, oil and caraway seeds in a baking dish. Season to taste. Bake in the same oven at 200ºC  for 30 minutes.
2. In a small saucepan, bring maple syrup to the boil. Simmer for 8-10 minutes until thickened slightly.
3. After 30 minutes, add pumpkin to vegetables in pan. Pour over the maple glaze. Bake a further 30 minutes until vegetables are tender.
4. Serve with chicken.

Moroccan Chicken Rice

Ingredients:

• ½ cup green lentils
• Olive oil as required
• 1 onion, chopped
• 2 heaped tsp turmeric
• 1 heaped tsp cumin
• 1 cup pulled cooked chicken (left overs from a previous meal)
• 1 cup GF onion gravy 
• 1 cup cooked brown rice
• 1 cup grape or cherry tomatoes
• ½ cup sliced dried apricots
• ½ currants
• ½ cup water
• Bunch coriander leaves most of them chopped with some reserved for garnish
• ¼ toasted slivered almonds

Method:

1. Cook lentils in a saucepan of boiling water for 10 minutes, strain, rinse with cold water & set aside.
2. In a frying pan sauté onion in some oil until soft.
3. Add spices, meat and onion gravy, stir to combine & simmer for a few minutes.
4. Add rice, lentils, tomatoes, apricots, currants and water. Cover and simmer for 5 minutes or until all the liquid is absorbed.  
5. Toss in the chopped coriander leaves just before serving and stir through.
6. Sprinkle over the almonds, garnish with coriander leaves and serve.

Mediterranean Chicken

Ingredients:

• 1 x chicken thigh fillet per person (two each if small fillets)
• Olive oil
• 1 heaped tbsp sliced olives per person
• Minced garlic or powdered garlic to taste
• Tomato paste (approx ½ cup per four people)
• 1 cup tasty grated cheese per four people
• Parmesan cheese for dusting

Method:

1.  Pre-heat oven to 200°C
2. In a cup or small bowl mix garlic and oil to taste
3. Baste each thigh fillet with garlic oil mix
4. Lay outer sides of fillets downwards and spread the inner sides with a generous helping of tomato paste
5. Sprinkle grated cheese evenly over fillets 
6. Evenly distribute sliced olives over the cheese
7. Dust with parmesan cheese
8. Place in oven on a non-stick baking tray for 15 minutes or until they look well baked
9. Serve with turmeric rice or salad

Chicken Rollups

Ingredients:

• Olive oil
• 1 chicken thigh fillet per person, hammered flat with a meat hammer
• 1 cube frozen spinach (thawed) per thigh fillet
• 1 pack feta cheese
• Finely grated parmesan cheese
• Italian herbs or mixed herbs

Method:

1. Pre-heat oven to 200 C
2. Brush oil over each thigh fillet
3. Cut feta into 3 cm x 1 cm lengths--1piece per thigh fillet
4. Lay out each thigh fillet on a tray, inside uppermost
5. Sprinkle with Italian or mixed herbs
6. With a mortar and pestle, mash together a cube of spinach and one piece of feta
7. Place in thigh fillet and roll up, use three tooth picks to keep rolled up
8. Dust with parmesan cheese
9. Place on oiled baking tray
10. Repeat steps 5 to 7 for each thigh fillet
11. Bake in oven for 40 minutes
12. Remove toothpicks & serve

Serving suggestion: Serve with steamed turmeric rice and mixed vegetables

Chicken and Corn Soup

Ingredients:

• 1 Tbsp cooking oil
• 1 Brown onion finely diced
• 1 Stick celery, finely diced
• 1 Clove garlic, crushed
• 2 Cups frozen or canned corn
• 500 g chicken, sliced
• 1 Litre GF chicken stock
• 150 g snow peas, chopped into 2 cm pieces
• 1 Tbsp GF soy sauce

Method:

1. The oil in a pan over medium heat
2. Heat the onion, garlic and chicken until the onion is soft and the chicken is browned
3. Add the corn and stock, bring to the boil and simmer for 10 minutes until the chicken is cooked through
4. Stir in the soy sauce, snow peas and serve.

Recommended by Robbie

Spicy chicken tagine with apricots, rosemary & ginger

Ingredients:

• 2 Tbsp rice bran oil
  
• 4 chicken thigh fillets
• 1 onion finely chopped
• 1 chilli, seeded & finely chopped
• 2 cm fresh ginger finely chopped
• 1 sprig rosemary, leaves removed and finely chopped
• 1 cinnamon stick 
• 200ml canned cherry tomatoes (i.e. ½ 400ml can)
• 1 cup dried apricots

Method:

1. Add oil, onion, chilli, ginger and rosemary to tagine & saute uncovered until the onion's soft
2. Add the chicken a & saute until sealed
3. Add remaining ingredients and simmer covered for 40 minutes
4. Serve with corn couscous

Chicken & Rice Casserole

Ingredients

• 4 chicken thigh fillets, halved
• 1 leek, white part sliced ½ cm thick, discard the rest
• 1 tsp smoked paprika
• ¾ cup arborio rice
• 1 tbsp tomato paste
• 400g can diced tomatoes
• 1 ¼ cup chicken stock
• 1 large zucchini, halved lengthwise & then sliced 1cm thick

Method

1. In a large non-stick frypan, heat small amount oil and brown chicken on both sides for 5 minutes. Transfer to a covered plate & set aside.
2. Add a dash more oil to the pan and saute the leek until it softens.
3. Stir in rice & stir until well coated for about 1 minute.
4. Stir in tomato paste and cook for another minute or so.
5. Add diced tomatoes and stock, stir thoroughly and bring to boil.
6. Spray casserole dish with oil and transfer contents of pan to casserole dish.
7. Stir in zucchini and distribute chicken pieces evenly on top. Cover with lid.
8. Place casserole dish in a cold oven & set to cook for 30 minutes at 180°C.
9. Serve with salad or veggies of your choice.

Thai Chicken Loaf

Ingredients

• 1 kg chicken mince
• 1 egg
• 4 shallots, finely chopped
• 1 tbsp grated ginger
• 2 tbsps finely chopped fresh coriander
• 1 cup brown rice flakes
• 2 tbsp fish sauce
• 2 tbsp sweet chilli sauce for the mix + some more for brushing on loaf top

Method

1. Pre-heat oven to 180 C
2. Lightly beat the egg in a mixing bowl
3. Add all other ingredients and mix well by hand
4. Spoon into a 10 cm x 23 cm greased loaf pan, press down firmly
5. Brush top evenly with sweet chilli sauce
6. Bake in oven for 45-60 min