Tag: chicken

Posted on

This chicken recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, @ClevelandClinic #heartaware

Instead of using pre-packaged barbecue sauce, which often contains high fructose corn syrup and tends to be very high in sodium, this recipe calls for more natural sources of sugar, including honey and molasses, and no added salt. With plenty of flavor in healthy ingredients, garlic is also good for your heart, while cayenne pepper and ginger provide anti-inflammatory protection.

Ingredients

  • 5 tablespoons (3 ounces) tomato paste
  • 1 teaspoon ketchup
  • 2 teaspoons honey
  • 1 teaspoon molasses
  • 1 teaspoon Worcestershire sauce
  • 4 teaspoons white vinegar
  • 3/4 teaspoon cayenne pepper
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 2 cloves garlic, minced
  • 1/8 teaspoon ginger, grated
  • 1 1/2 pounds chicken (breasts, drumsticks), skinless

Directions

  1. Combine all ingredients except chicken in a saucepan.
  2. Simmer for 15 minutes.
  3. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture.
  4. Cover with plastic wrap and marinate in refrigerator for 1 hour.
  5. Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices.
  6. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and continue baking for 30 minutes.

Nutrition information (per serving)

Makes 6 servings
Serving size = one piece

Calories: 176
Fat: 4 g
Saturated fat: <1 g
Sodium: 199 mg
Protein: 27 g
Carbohydrate: 7 g
Sugars: 4 g
Dietary fiber: 1 g

— Keep the Beat: Heart Healthy Recipes from the National Heart, Lung, and Blood Institute (2003).

Posted on

Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

chickpea, spinach & squash curry

Posted on

Sinead Delahunty -This Chicken & Chickpea Curry is delicious @Glenisk

16h16 hours ago

Cool evenings call for warm plates! This Chicken & Chickpea Curry is delicious and so simple to whip up 🐔

Ingredients

2 tsp oil
2 medium onions, peeled and diced
3 cloves garlic, minced
1 tbsp curry powder
2 tsp ground cumin
1 tsp ground turmeric
2 tsp Dijon mustard
1 butternut squash, peeled and cubed
400ml hot vegetable stock
200ml Natural 0% Fat Irish Strained Protein Yogurt 
5 large handfuls spinach
1 x 400g tin chickpeas, drained and rinsed

Method

  1. Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
  2. Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
  3. Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
  4. Once the squash is tender, take the pot off the heat and stir through the yoghurt, spinach and chickpeas until well combined and the spinach wilts.
  5. Serve the curry as you like – I love it with some fluffy brown or basmati rice!

chickpea, spinach & squash curry

Posted on

Tandoori Chicken with Pillau Rice and Lemon and Coriander Yoghurt #foodaware

 

 

 
 

Ingredients

  •  
    • 8 chicken thighs or 4 chicken breasts, skin removed
    • Salt and freshly ground black pepper

    Marinade

    • Juice of 1 lemon
    • 4 tablesp. Greek-style yogurt
    • 4 tablesp. tandoori spice mix

Method

Copy Text

Place the marinade ingredients in a bowl and mix well together.  Cut slits in the chicken and season with salt and pepper.  Rub the marinade over the chicken making sure it is well-coated.  Leave to marinade for as long as you can – the longer the better.

Preheat the oven to gas Mark 6, 200°C (400°F) .

Arrange the chicken in a single layer on a baking tray and bake for 25 minutes or until the chicken is cooked.

To prepare the rice: Heat the oil in a large sauce pan and add the onion. Cook over a medium-high heat until the onions are browned.  Be careful not to let them burn.

Add the cinnamon, cloves and turmeric. Cook for 2-3 minutes.

Then add the rice and cover with the stock or water. Put a lid on the sauce and bring to the boil. Stir once, then reduce to a simmer for approximately 10 minutes. At this stage the water will have evaporated and the rice with be fluffy.

Serve the chicken with the rice, lemon and coriander yoghurt, some lemon wedges and a green salad.

https://www.bordbia.ie/recipes/chicken-recipes/tandoori-chicken-with-pillau-rice-and-lemon-and-coriander-yoghurt/