Archive for chicken

Chicken, Pistachio and Sage Meatloaf

Getting through winter definitely requires comfort food and I think this recipe really hits the mark.  I got the recipe from the Foodtown Magazine June/June 2010 issue, which was kindly sent to me from a friend in New Zealand.  It is easy to make, kind on the budget, child friendly and also diabetes friendly.

Chicken, Pistachio and Sage Meatloaf

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
500g chicken mince
250g chicken sausages, removed from their casings
1 cup fresh breadcrumbs
1/2 cup pistachio nuts
2 eggs
1 tablespoon grainy mustard
1 tablespoon finely chopped sage
1/4 teaspoon salt
freshly ground black pepper

4 slices prosciutto, finely chopped (I used bacon)
2 tablespoons chopped parsley
1 tablespoon chopped sage

Preheat the oven to 180c.  Heat the olive oil in a small frying pan over a medium to low heat and cook the onion and garlic for 2-3 minutes, or until soft.

Place the onion mixture, chicken mince, chicken sausage filling, breadcrumbs, pistachio nuts, eggs, mustard, sage, salt and pepper in a large bowl.  Mix together well.

Spoon the chicken mixture into a medium-sized loaf tin.   Combine the topping ingredients and sprinkle the mixture over the top of the loaf.

Bake in the preheated oven for 45 minutes-1 hour, or until the meatloaf is firm to touch and golden.

I served mine with parmesan mash and spiced apple chutney.


Tangy Honey and Mustard Chicken with Tomato and Zucchini Gratin

I got the recipe for the chicken from the latest Delicious magazine (Feb 2010).  The original recipe just used chicken thigh fillets, but I threaded mine on skewers.  The boys really enjoyed this one and have named it tomato sauce chicken.

Tangy Honey and Mustard Chicken

1 tablespoon Dijon mustard
2 teaspoons honey
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
8 x 100g chicken thigh fillets

Combine the mustard, honey, tomato paste, Worcestershire sauce and some salt and pepper in a bowl.  Add the chicken and turn to coat in the mixture.  Allow to marinate for 5 minutes.

Heat a lightly oiled chargrill pan over high heat.  Cook chicken, for 4-5 minutes each side until cooked through.

I served my chicken with celery and apple salad and tomato and zucchini gratin.  The tomato and zucchini gratin is from Bill Granger’s Holiday and is one of my favourite sides for this time of year.  We are able to get beautiful tomatoes and zucchini at the moment and this is a lovely, fresh way to use them.

Tomato and Zucchini Gratin

6 Roma tomatoes
6 zucchini
1 white onion
sea salt
freshly ground black pepper
2 garlic cloves, thinly sliced
2 teaspoons chopped fresh thyme
3 large potatoes, thinly sliced
1 tablespoon olive oil

Preheat the oven to 180c.  Lightly oil a 2 litre ovenproof dish.  Slice the tomatoes vertically, about 5mm thick.  Slice the zucchini to the same thickness and slice the onion into rounds.  layer the vegetables alternately in the dish, seasoning between the layers with salt and pepper. Scatter the top with the garlic, sprinkle with half the thyme and season again.

Arrange the potatoes, slightly overlapping, in a layer on top of the other vegetables.  Sprinkle with the remaining thyme, season again and drizzle with the oil.  Bake for 1 hour 15 minutes and then leave to stand for 10 minutes before serving.