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home>>family>>food & cooking>>chicken dishes

Chicken Dishes


Chicken Supreme

1 can cream of mushroom soup
teaspoon pepper
teaspoon salt
4 fluid oz milk
28g grated cheese
4 Chicken breasts

In ovenproof casserole dish mix all ingredients except chicken and cheese bring to a simmer add chicken cover, and cook for 25-30 min. sprinkle with cheese and place under grill until cheese has melted. Serve with boiled cauliflower, boiled potatoes, and fresh baps

Country Roast

Place chicken in an uncovered tin in very hot oven 450f mark 8 for twenty minutes. Reduce heat to 275f-mark 1 pour 2 fluid oz boiling water into tin. Cover and roast until tender allowing 25-30 minutes 470g approx do not baste. For a crispy skin uncover for the last 30 minutes. Serve with roast potatoes, peas, Yorkshire pudding, and basic brown sauce.

Crusty Chicken

1k 200g - 1k 430g aprox. Cut into pieces
70g melted butter or margarine
1 teaspoon salt teaspoon pepper
112g golden crumbs

Wash and dry chicken pieces. Mix salt and pepper in melted butter. Dip chicken pieces into mixture then roll in crumbs until well coated. Place skin side up on baking tin lined with foil. Cook in oven 350f -mark 4 for about 1 hour. Don't cover or disturb chicken while cooking. Serve with boiled rice and quick pepper sauce.

Chicken breast in foil

Sprinkle each breast with salt and pepper. Dip into evaporated milk then roll in flour. Brown in a little butter or margarine in frying pan, arrange breasts on squares of foil. Wrap and put into oven. Bake in moderate oven for 20-25 minutes 375f-mark 5 Serve with boiled noodles and a sweet and sour sauce.

Chicken pilaff

750g chicken
375g long grain rice
1 large onion
1 teaspoon garlic puree
teaspoon ginger puree
cup plain yoghurt
teaspoon pepper
2 teaspoons salt
6 tablespoons butter, or margarine.
1 large bay leaf
5cm cinnamon
1 teaspoon mixed herbs
2 hot chillies

Wash rice and drain. Cut chicken into 2 cm pieces. Slice onion. Heat butter in pan and fry onion until translucent. Add garlic and chicken, and cook until lightly brown. Add yoghurt and ginger, and stir well. Put rice into pan and add salt, pepper, mixed herbs, cinnamon, and bay leaf. Cover with water 3cm above rice. Dice chillies and add. Bring to boil, cover and turn down to simmer until rice is tender. Serve with salad and chapati.

Curried chicken liver

450g Chicken liver
56g butter or margarine
1 small onion diced
teaspoon pepper
1 - 2 tablespoons curry powder
1 chicken stock cube
175ml water
4 cops hot cooked rice

Melt butter in deep frying pan. Cut livers in half and add to butter with onion. Cook for 5 min. Turning until liver is done. Add pepper, curry powder, water and stock cube. Simmer for 6 - 8 minute longer. Serve over rice with Garlic bread.

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