Tag Archive for Chicken

Chicken stew

Usually, we eat our kohlrabi raw, as a remoulade-style salad. But we had 4 kohlrabi plants in our garden, planted at the same time, so also full grown at the same time. Luckily, you can harverst kohlrabi over quite a broad period of time, so we could eat one a week, but still, we wanted to do something else than the usual. So I invented a stew-like thing with chicken, leeks, mushrooms, kohlrabi and a cream sauce. It turned out very tasty. Serve with rice.


Chicken stew (serves 2-3)

1 tbsp butter
300 g chicken breast or thigh, skinless and boneless, cubed
1 leek, washed and in rings
250 g musrooms, quartered
1 kohlrabi, peeled and cubed
few sprigs of thyme
1 bay leaf
200 ml bouillon
100 ml cream
1 tbsp parsley, chopped

Melt the butter in a pan on medium heat. Add the chicken, fry until lightly coloured. Add the leeks and mushrooms, fry for a few minutes. Add kohlrabi, thyme, bay and bouillon. Cover the pan, bring to the boil and cook until the kohlrabi is tender, about 10-15 minutes. Take lid from the pan, add cream and season to taste with pepper. Mix in the parsley, then serve.

Thai Noodle Salad

Not very thai, but it works.

Thai Noodle Salad

Thai Noodle Salad (serves 2)

1/2 cup yoghurt
1 tbsp mayonnaise
1/2 tsp sesame oil
1/2 tsp sambal
1 tsp soy sauce

1 chicken breast, poached and shredded
2 medium carrots, julienned
1/2 cucumber, julienned
125 g Chinese egg noodles, prepared according to packet instructions
30 g cashew nuts, coarsely chopped

Mix the ingredients for the dressing. Taste it, then add stuff to make it balanced. These amounts didn’t work for me, but I added stuff to taste, so I don’t know how much I used of everything in the end. But be careful with the sesame oil, you’ll probably won’t need more of that, it’s quite pungent.
Mix the chicken with the dressing. Then add carrots, cucumber and noodles. Mix. Serve, sprinkled with the cashew nuts.

Tortilla Towers

Delicious chicken, spicy & fresh salsa, creamy guacamole and lots of trimmings all stacked together on tortilla’s. You can stack them in the kitchen and serve them individually on plated, but I prefer to place all the components separately on the table and let everyone make their own tower.

Tortilla towers (lots)
Adapted from Paul Hollywood’s Bread

For the spicy shredded chicken
2 tsp celery salt
1 tbsp dried oregano
1 tsp dried chilli flakes
1 tsp garlic salt
2 tsp ground cumin
1 tsp smoked paprika
2 limes, zest and juice
6 chicken thighs, skin removed

Mix everything together and leave to marinade for an hour. Preheat the oven to 180C. Place the chicken in a roasting dish and cook for 35 minutes in the oven, or until cooked. Set aside. When cool enough to handle, shred.

Roasted tomato salsa
6 tomatoes, halved
1 large red onion, cut into wedges
2 red or green chillies
1 dried chipotle chilli
4 garlic cloves, peeled
2 limes, juice only
salt and pepper

Preheat the grill to high. Place the tomatoes, red onion wedges, chillies and garlic onto a baking tray. Lightly brush with oil. Place under the hot grill and cook until the tomato skins are blackened, approximately 10 minutes. Place all the charred ingredients into a food processor with the chipotle chilli and lime juice. Pulse until a chunky consistency is achieved, or blend longer for a smooth salsa. Season to taste with salt and freshly ground black pepper.

3 ripe avocado’s
125 ml soured cream
lime juice
salt and pepper
chilli powder

Cut the avocado’s in half, remove the stone, scoop the flesh from the skin. Place in a bowl and mash with a fork. Add the soured cream, and lime juice, salt, pepper and chilli powder to taste. Mix well. You can make it chunky or smooth, whatever you like.

Remaining ingredients
Corn tortilla’s (grilled)
Optional/to taste: soured cream, cheese (gouda or feta), sliced spring onions, coarsely chopped coriander

Chicken Dhansak

I love curry, but unfortunately, most of them are quite elaborate to cook. This recipe is perfect for the days you fancy a curry, but don’t have the time to spend much time in the kitchen. It is a satisfying, flavoursome and healthy dish. If you like it more spicy, add more garam masala and chilli powder; if you are not into spicy food, omit the chilli powder.

Chicken Dhansak

Chicken dhansak (serves 4)
From BBC Food

1 tsp coconut oil
2 onions, finely chopped
6-8 chicken thighs, boned and skinned
2 garlic cloves, crushed
20 g ginger, finely grated
2 tsp garam masala
1/2 tsp hot chilli powder
400 g tin chopped tomatoes
600 ml chicken stock, made with 1 chicken stock cube
100 g dried red split lentils, rinsed and drained
2 bay leaves
200 g brown rice
Optional, to serve: cucumber, plain yoghurt and chopped coriander

Add the oil to saucepan or sauté pan and place over a medium heat. Add the onions, cook for five minutes, stirring regularly, until softened and very lightly browned.
Cut the chicken thighs in half and add to the pan. Cook for two minutes, turning occasionally. Stir in the garlic, ginger, garam masala and chilli powder and cook for a few seconds, stirring constantly.
Add the tomatoes, chicken stock, lentils and bay leaves. Bring to the boil, then cover loosely with a lid and simmer gently for 35 minutes, or until the chicken is tender and the lentils have completely broken down. Stir occasionally. Remove the lid for the last 10 minutes of cooking time, stirring regularly so the lentils don’t stick, to thicken the sauce a bit.
About 45 minutes before the curry is ready, cook the rice according to the instructions on the package.
Season the curry to taste. Serve with the rice, cucumber; top with yoghurt and sprinkle with coriander.

Soy and Honey Chicken with Coconut Rice

Very simple, but utterly delicious. What else would you expect when it is a recipe from Monica Galetti (sous chef at Le Gavroche, the 2-stars restaurant of Michel Roux Jr, and a judge in Masterchef: the Professionals)?

Soy and Honey Chicken

Soy and Honey Chicken with Coconut Rice (serves 2)
Slightly adapted from Food&Drink

4 tsp clear honey
4 tsp soy sauce
1 tsp sambal badjak
4 small boneless, skinless chicken thighs (about 300 gram)

75 g brown rice
1 stock cube (I used vegetable)
1/2 tsp coconut oil

drizzle of sesame oil
drizzle of rapeseed oil
2 heads of bok choi, halved

Mix together the honey, soy sauce and sambal badjak in a heavy based pan (cold!). Add the chicken thighs and mix until completely coated in the marinade. Place the pan onto a medium heat and cook until the chicken is cooked through and the honey and soy coating has thickened to a glossy glaze.
Meanwhile, add the rice, 150 ml water and the stock cube to a separate pan and bring to the boil. Once the water is boiling, reduce the heat and simmer the rice, covered, until tender (about 30 minutes).
For the bok choi, heat a drizzle of rapeseed oil in a large frying pan over a medium heat. Add the bok choi and cook for 3-5 minutes, or until the leaves have wilted. Drizzle with a little sesame oil.
When the rice is cooked, fluff it with a fork, then stir through the coconut oil.

Chicken Fajitas

A good use for my lovely flatbread recipe. I love the bbq texmex flavour of this recipe, spicy and smokey. It is also a great dish to use only a small amount of meat and loads of vegetables. I just made the flatbread and fajitas, but you could also serve them with additional toppings like guacamole, salsa, sour cream and/or cheese. As a variation, use turkey breast instead of chicken. If you find that your chicken breast gets a bit dry, you could use chicken thigh (boneless, skinless) as an alternative.

Chicken Fajitas

Chicken Fajitas (serves 2)
Adapted from Taste of Home

1 tbsp oil
1 tbsp lemon juice
3/4 tsp seasoned salt (available as chicken spicing in the Netherlands)
3/4 tsp oregano
3/4 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp red pepper flakes
150 g chicken breast, cut into thin strips
1 large onion, sliced
3 paprika’s, sliced (I used a red, a yellow and a green)
2 large tortilla’s or flatbreads, warmed

In a bowl, combine 1/2 tbsp oil, lemon juice and seasonings, then add the chicken. Mix and cover. Set aside (refrigerated) for 1-4 hours to marinate, don’t leave it for longer or the lemon juice will start to break down the chicken.
In a large skillet, saute paprika’s and onions in remaining oil on high heat until cooked to your liking (some people like them crisp, some like them well done). Set aside.
In the same skillet, cook chicken (discard any remaining marinade) over medium-high heat for 5-6 minutes or until done. Return paprika mixture to pan and heat through.
Spoon filling down the center of tortillas and fold in half.

Chicken and Barley Soup

A deliciously soothing and warming soup. It does take a while to prepare, but it keeps well, so make a large pot and freeze portions for later. And of course, there are few things that smell better than a pot of chicken stock bubbling away on the stove, or onions that are gently caramelizing.

Chicken and Barley Soup

Chicken and Barley Soup (serves 4 + leftovers)
Adapted from “Leon – Ingredients & Recipes”

2 chicken legs
2 carrots
2 small onions, peeled
2 sticks of celery
1 leek, washed
6 cloves of garlic, peeled
4 bay leaves
a few whole peppercorns
a few pieces of mace
a few sprigs of thyme
a few sprigs of flat leaf parsley, with stalks
150 g pearl barley
250 g button mushrooms
salt and pepper
Optional: butter and/or olive oil (use if your chicken did not release enough fat)
Optional: crusty bread to serve the soup with

Chop 1 carrot, 1 onion, the celery and the green part of the leek coarsely. Smash 3 of the garlic cloves. Crush the peppercorns coarsely. Cut the stalks from the parsley, set the leaves aside for later. Remove the stalks from the mushrooms, set the tops aside for later. Throw in a stock pot, together with the bay leaves, mace and thyme. Heat a frying pan and place the chicken legs in it. Fry, turning regularly, until the skin is crisp and brown all around. Reserve the pan and the fat that came out of the chicken skin for later. Place the chicken legs on top of the vegetables in the stock pot, add 1.5 liter water and bring to a simmer. Simmer for about an hour.
Meanwhile, dice the second carrot and the second onion. Thinly slice the white part of the leek. Finely mince the 3 garlic cloves that were left. Pour half of the chicken fat into a (sauce)pan (large enough to accommodate the stock later on) and heat. Add the onion and a generous sprinkle of salt, fry until soft and translucent. Then add the carrot, leek and garlic. Sauté on low heat until very soft and golden. This will take about 30 minutes.
Take the chicken from the stock and set aside to cool. Pour the stock through a strainer into the pan with the caramelized vegetables, discard the vegetables from the stock. Add the pearl barley and leave to simmer for another hour.
Meanwhile, slice the mushrooms thinly and chop the parsley leaves finely. Heat the pan you used for the chicken with the reserved fat in it and fry the mushrooms until they are golden. Pick the meat of the chicken bones and chop it into pieces (discard the skin if you prefer). Check if your barley is tender, if not cook for a bit longer, if it is, add the mushrooms, parsley and chicken to the soup. Check for seasoning and add salt and pepper to adjust it. If the soup is a bit thick (can happen especially with the leftovers) you can add some extra water. Serve hot.


As most Dutch people, I lunch with a sandwich. Usually it is wholegrain bread, one slice with something savoury (usually cheese), and one slice with something sweet (usually apple butter or jam). Occasionally a slice of raisin bread with butter. But sometimes you want something different. Something where the standard “broodje gezond” (“healthy bun”: ham, cheese, boiled egg, lettuce, cucumber, tomato) or BLTE (bacon, lettuce, tomato, egg) or chicken sandwich (smoked or poached chicken, halvanaise, tomato) are not different enough. Luckily I stumbled upon a different recipe: toasted whole grain bread smeared with houmous, with slices of tomato and boiled egg on top, sprinkled with a little salt. A combination of which you wouldn’t expect it would work (at least, I didn’t), but it is delicious. Houmous sometimes gives me a bit of a “dry” mouth-feeling, the tomato prevents that, and also refreshes your palate. And the boiled egg adds a delicious creaminess to the whole thing. It fills you up well, and it can be made fast. So this has become my to-go sandwich for when I want something different.

Houmous Egg Tomato Sandwich

Jerk chicken

I’ve had lots of fun growing my own chillies, but didn’t have any suitable recipes to use them. All my spicy recipes use lomboks or rawits, the “standard” chillies of Asia and India. The chillies I’d grown were from a plant that I got as a present, and they looked like madame Jeannette/Adjuma chillies (which corresponds with how I got the plant). But these taste completely different than the “standard” chillies, and this flavour doesn’t work at all in Asian dishes. Luckily I found this recipe, in which the use of this chilli is slightly more authentic, and in which it’s fruity flavour will come out perfectly. You can use other chillies (scotch bonnet is authentic, habanero would work well) for this recipe, but they need to be very, very hot to compensate the sweetness and spices from the other ingredients of the marinade.
Jerk is a traditional Jamaican spice mixture that is used for dry rubs and marinades, and a method of cooking. Both the spice mix and the cooking method in this recipe are not like the traditional recipes, but the result is very delicious. I’ve never had real jerk chicken, so I don’t know how it tastes in comparison. I’ve served the chicken with plain white rice to mop up the sauce and cool the palate, and a refreshing cucumber salad. You really do need something refreshing and cooling because of the spiciness, so a pineapple salsa or something like that would also be nice.

Jerk chicken
From Yvette van Boven – Volkskrant magazine

3 tbsp white wine vinegar
Juice of 1 lime
2 tbsp brown rum
2 chillies, finely chopped
1 red onion, finely chopped
4 spring onions, finely chopped
1 tbsp thyme
2 tbsp olive oil
Salt and pepper
1 tbsp allspice
1 tbsp cinnamon
1 tbsp nutmeg
1 tbsp ginger
2 tl brown sugar
1 chicken, cut in pieces (or use chicken thighs, or hake/lamb/pork)

Put all in the ingredients except the chicken in a kitchen machine or blender, and purée. Put in a (food safe) plastic bag together with the chicken. Close the bag, mix everything well and put in the fridge overnight. Preheat the oven to 180C. Take the chicken from the marinade and place on a baking sheet. Roast 50 minutes, turning the chicken pieces every now and again. Pour the marinade in a small pan, cook down slightly, add some ketchup and soy sauce, and serve with the chicken.

Note: if possible, cook on the bbq.

Chicken Korma

Chicken korma is one of those classic Indian dishes that everyone loves. The only problem: usually that is a westernised version, which tastes quite different from the real thing. Luckily the real thing is also very delicious! I served it with carrot rice on the side, you can make this by cooking rice and adding grated carrot and some raisins when cooked. This gives the rice a lovely sweet taste that works great with this curry. Some toasted slivered almonds on top would also be delicious, but I ran out of those. I also served a cucumber salad as a side dish, to refresh the palate.

The original recipe asked for a whole chicken jointed in 8 pieces, or 8 chicken pieces (like thighs or drumsticks) on the bone. I used chicken thigh without bone because it was what I had available, and I cut it up in large cubes because whole boneless thighs tend to cook quite uneven. It worked perfectly.

Chicken Korma

Chicken Korma (serves 4-6)
From Rick Stein’s India

1,5 kg chicken pieces, without skin

125 g fresh or frozen (not dried) coconut flesh, chopped or grated
50 g blanched almonds, chopped
5 tsp white poppy seeds

2 medium onions, roughly chopped
50 g ghee or vegetable oil
6 cloves
6 green cardamom pods, lightly crushed
3 cm piece of cinnamon stick
1 tsp salt
1/2 tsp mild chilli powder, like Kashmiri
200 ml water
125 ml thick greek yoghurt mixed with 125 ml water
3 black cardamom pods, seeds only, finely ground
2 tbsp raisins, soaked

Blend coconut, almonds and poppy seeds togheter in a food processor to make the coconut paste. Add enough hot water to give it a smooth texture.
Blend the onion to a paste with a splash of water. Heat the ghee in a large pan over medium heat, add clove, green cardamom and cinnamon and fry for 30 seconds. Add the onion paste and salt and fry for about 10 minutes till dry, soft and translucent, but not brown.
Add chilli powder and chicken pieces and fry for 10 minutes to brown slightly. Add the water and the coconut paste and cook for a further 10 minutes.
Add the yoghurt mixture and simmer uncovered for about 30 minutes, adding a little water when it becomes too sticky, until the chicken is cooked and the sauce is thick and rich (it will look curdled, that is how it is supposed to be).
Stir in the ground black cardamom, sprinkle with raisins and serve.