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Chicken Recipe Collections

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Thai Chicken Noodle Broth


Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour

Annabelle Pousson

1 x Whole RAINBOW Chicken Water to cover 1 stalk fresh lemongrass, bruised with back of spoon handle 1 large garlic clove, chopped with the skin 1 onion, loosely chopped including the skin 1 large knob ginger, chopped with skin

A handful of fresh coriander with stalks 2ml fish sauce Pepper 1 can coconut milk 1 pkt Chinese rice noodles

In a large pot, bring all the ingredients to boil and then simmer for 1 hour. Remove the chicken from the pot, take off skin and shred the meat. Sieve the liquid, resulting in a broth. Soak fine Chinese noodles in boiling water for 3 minutes. Remove. Add a splash of soy sauce in the bottom of individual bowls, add the noodles, chicken meat and pour over broth. Garnish with coriander leaves, chopped fresh red chilli and drizzle with olive or sesame oil. Serve immediately.

Chicken Recipe Collections

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Nicolle Young

Classic Chicken Liver Pt


Makes: 500ml Preparation Time: 10 minutes Cooking Time: 15 minutes

180g margarine 1small onion, sliced 250g RAINBOW Buddy Tubby Chicken Livers 4 rashers bacon, roughly chopped 12,5 ml chopped parsley

ml mixed spice ml origanum 12,5 ml brandy or sherry 25ml cream Salt & pepper

Melt 90g margarine in the microwave on HIGH. Add onion to the margarine and microwave for 3 minutes on HIGH. Add livers and bacon to onion and cook for 7 minutes covered on HIGH. Pour the mixture into the food processor with the parsley, mixed spice and origanum, and process until smooth or to your desired consistency. Add remaining 90g margarine, brandy, cream and seasonings and process. Pour pt into small containers or one large one, pour melted butter over top to prevent it from drying out and leave in the fridge to set. Serve with crispy crackers or toasted Pita bread wedges.

Chicken Recipe Collections

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Chicken & Pesto Tortilla Triangles


Serves: 3-4 Preparation Time: 5 minutes Cooking Time: 20 minutes

Nicolle Young

4 RAINBOW Chicken Thighs 15ml oil Margarine for spreading 4 floured tortillas 30ml pesto sauce 500ml grated mozzarella cheese Remove the skin and bones from the chicken thighs and cut into small cubes or strips. Brown the chicken in a frying pan over medium heat. Spread margarine lightly over one side of each tortilla. Heat a large frying pan over a medium heat and place one tortilla margarine side down in the frying pan. Quickly spread a tablespoon of pesto sauce over the tortilla, top with chicken strips and 250ml cheese and cover with another tortilla. Place in a frying pan with margarine side up and fry until the under side is golden. Turn over quickly but carefully and brown the other side of the tortilla and allow the cheese to melt. Remove from the pan and cut into 8 triangles. Repeat with the other 2 tortillas, and serve immediately as hot snacks. You could try replacing the green pesto sauce with a red pesto sauce, a hot chilli sauce, or your favourite pasta sauce.

Chicken Recipe Collections

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Nicolle Young

Chicken and Bean Roti


Serves: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes

15ml olive oil 1 Rainbow Chicken Breast, cut into big chunky strips 1 tsp curry powder 1 x tin red kidney beans, drained and rinsed Salt and pepper to taste

4 ready-made roti Lettuce leaves tomato, finely chopped 1 feta cheese round, crumbled 2 Tbs fresh coriander, chopped

Heat the oil in a frying pan over medium heat and brown the chicken breast strips before adding the curry powder. Fry for 2 minutes. Add the red kidney beans, salt and pepper and heat through. Warm the rotis and line with lettuce leaves and spoon on the chicken mixture. Top with coriander, tomato and crumbled feta cheese. Repeat for all 4 rotis.

Chicken Recipe Collections

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Chicken and Sweet Piquante Pepper Quiche


Makes: 1 Quiche Preparation Time: 15 minutes Cooking Time: 40 minutes

Nicolle Young

Pastry: 250ml flour 250ml grated cheese 125g butter Filling: 2 RAINBOW Chicken Thighs 15ml mixed herbs

25g sweet piquante peppers 3 eggs 250ml cream 5ml mustard powder Salt and pepper cup cheese, grated

Mix all the pastry ingredients together in a food processor until the ingredients come together to form a ball. Spread the pastry into a greased pie dish. Remove the skin and bones from the chicken pieces and chop the chicken up into small cubes. Heat oil in a frying pan, add the chicken pieces, sweet piquante peppers and mixed herbs and fry until the chicken has browned and cooked through. Spoon this on top of the pastry and spread it out evenly. In a jug, mix together the remaining ingredients and pour into the pastry case. Bake at 180C for 30-40 minutes or until set. Serve with a light salad.

Chicken Recipe Collections

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Nicolle Young

Warm Chicken Salad


Serves: 3-4 as a side serving Preparation Time: 10 minutes plus marinating Cooking Time: 15 minutes

2 RAINBOW Chicken Breasts 125ml orange juice 15ml balsamic vinegar 15ml olive oil 15ml honey

15ml oil 1 bunch watercress or salad greens 1 orange, segmented 100g caramelised mixed nuts

Prepare the chicken breasts by removing the skin and bones. In a bowl, add orange juice, balsamic vinegar, olive oil and honey and mix together well. Add the chicken breasts to the mixture and marinade for 1 hour. Fry the chicken breasts in oil over a medium heat until the chicken breasts are cooked through and tender remembering to baste regularly with the marinade. Remove from the heat and slice the chicken breasts into 4. Place the watercress onto a serving platter, top with orange segments and add the chicken pieces. Sprinkle with nuts and serve with your favourite creamy salad dressing.

Chicken Recipe Collections

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Pear, Chicken and Brie Salad


Serves: 3-4 as a side dish Preparation Time: 20 minutes Cooking Time: 10 minutes

Nicolle Young

2 RAINBOW Chicken Breasts Rocket leaves 1 pear, cut into thin slices 1 wedge Brie, cut up roughly 2 celery stalks, chopped 8-10 radishes, sliced 50g pistachio nuts

Steam the chicken breasts in the microwave for 5 minutes by putting the chicken breasts in a bowl, covering with cling film and piercing the cling film to allow steam to escape. Once cooked, remove the skin and bones, and cool before shredding the chicken. Arrange rocket leaves on a serving platter and add pear, Brie, celery stalks and radishes, top with shredded chicken, sprinkle with pistachio nuts and drizzle with a vinaigrette dressing.

Chicken Recipe Collections

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Nicolle Young

Cous Cous Chicken Salad


Serves: 3-4 as a meal Preparation Time: 30 minutes Cooking Time: 15 minutes

500ml cous cous, cooked 25g sundried tomatoes, chopped 2 RAINBOW Chicken Breasts 125ml French salad dressing 30ml fresh mint, chopped

15ml fresh parsley, chopped red onion, finely chopped cucumber, diced 80ml flaked almonds Salt and pepper to taste

Prepare cous cous according to packet instructions. Pour a little hot water over the sundried tomatoes to rehydrate them before chopping. Remove the skin and bones from the chicken and cut into strips or cubes. Heat oil in a frying pan, add chicken and 25ml salad dressing, and fry until the chicken is cooked through. Remove from the heat and toss together with the remaining ingredients in a bowl, season with salt and pepper. Serve as a main meal or side dish.

Chicken Recipe Collections

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Parmesan Chicken Wings


Serves: 3-4 as a side dish Preparation Time: 10 minutes Cooking Time: 40 minutes

Nicolle Young

250ml Parmesan cheese, finely grated 2 Tbs chopped parsley 2 tsp paprika 1 tsp dried origanum tsp dried sweet basil

tsp salt tsp ground black pepper 500g RAINBOW Chicken Wings cup butter, melted

Preheat oven to 180C. In a plastic bag, combine the cheese, parsley, paprika, origanum, sweet basil, salt and pepper and shake to mix together. Remove the tips of the chicken wings with a pair of kitchen scissors and discard. Dip the chicken wings into a shallow bowl of melted butter and then place them in the plastic bag. Shake to evenly coat the chicken pieces. Arrange chicken wings onto a foil lined baking sheet and bake for 40 minutes turning occasionally. Serve hot as snacks or as a meal.

Chicken Recipe Collections

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Nicolle Young

Avocado Chicken Melt


Serves: 4 Preparation Time: 15 minutes Cooking Time: 20 minutes

4 slices health/ rye bread 1 garlic clove, skin removed 60ml cream cheese 2 small avocados, sliced

2 RAINBOW Chicken Breasts, cooked and cubed 1 red pepper, chopped 4 cheese squares

Place the slices of health bread under the grill until golden brown. Rub the garlic clove over the hot toasted bread to add flavour, and spread thickly with cream cheese. Top each slice of bread with avocado, cubed chicken and red pepper. Place a square of cheddar cheese over the chicken and return to the grill until the cheese has melted and is golden brown. Serve as a lunchtime meal with a fresh garden salad.

Chicken Recipe Collections

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Tasty Chicken Sub


Makes: 1 French Loaf Preparation Time: 10 minutes plus marinating Cooking Time: 15 minutes

Corrine De Quintal

2 x RAINBOW Chicken Breasts, cut into strips 10ml peri peri sauce (mild, medium or hot) 100ml mayonnaise 5ml crushed garlic Salt and Pepper to taste 1 French loaf

Mix all ingredients in a bowl and leave to marinade for 1 hour. Pour chicken and remaining marinade into a heated pan and fry for 15 minutes until the chicken is tender and cooked through. Serve in a French loaf, top with red onion and cucumber salsa and garnish with fresh coriander.

Chicken Recipe Collections

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Manogarie Naidu

Chicken and Mushroom Pies


Serves: 4 Preparation Time: 30 minutes Cooking Time: 25 minutes

1 roll ready made puff pastry 4 x RAINBOW Chicken Breasts Salt to taste 1 tsp white pepper 6 sprigs of thyme

tsp garlic and ginger paste 2 Tbs margarine 1 onion, finely chopped 250g mushrooms, sliced 1 sachet (48g) instant cheese sauce

Steam chicken breasts with salt, 3ml white pepper, 3 sprigs of thyme and ginger and garlic paste. Remove the skin and bones, shred the chicken and keep aside. Melt the margarine in a pot over medium heat, add the onions and fry for 3 minutes or until cooked. Add the mushrooms, remaining pepper and sprigs of thyme, allowing all the moisture to evaporate before adding the shredded chicken. Reduce the heat. Make up the cheese sauce according to packet instructions, and add to the pot. Simmer until the mixture thickens. Remove from the heat, and allow to cool completely before filling pastry as desired. Serve with a rich chicken gravy and a fresh summer salad.

Chicken Recipe Collections

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Creamy Paprika Chicken


Serves: 6 Preparation Time: 10 minutes Cooking Time: 1 hour 45 minutes

Debbie Coetzee

1.5kg RAINBOW Chicken IQF Mixed Portions 250ml fresh cream 1 tin mushroom soup 4 cloves garlic, crushed Paprika Salt

Preheat oven to 180C. Place chicken pieces into and ovenproof dish. Sprinkle paprika liberally over the chicken so that it is completely covered, and season with salt. Mix the cream, garlic and soup in a bowl and pour over your chicken. Chicken must be completely covered with the sauce. Place dish in the oven and bake covered for 45 minutes before removing the lid and cooking for a further 1 hour or until the chicken is cooked. Remove chicken dish from the oven and serve with savory rice and a fresh garden salad. HINT: You may vary this recipe by using butternut soup in place of the mushroom soup.

Chicken Recipe Collections

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Marietjie Van Achterbergh

Malay Chicken Curry


Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 40 minutes

30ml margarine 2 onions, sliced 1 Whole RAINBOW Chicken, jointed 750ml boiling water 30ml curry powder red pepper, finely chopped 30ml sugar

30ml cornflour 60ml apricot jam 30ml peach chutney Juice and zest of 1 lemon Salt and pepper cup milk

Heat margarine in a large pot, add onions and fry until cooked. Add chicken pieces together with boiling water, and simmer for about 30 minutes or until the chicken is tender. Mix curry powder, red pepper, sugar, cornflour, jam, chutney, lemon zest and juice and add to the chicken. Season with salt and pepper and simmer for 10 minutes. Stir in the milk just before serving. Serve with chutney and rice.

Chicken Recipe Collections

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Sweet & Sour Chicken


Serves: 4-6 Preparation Time: 10 minutes Cooking Time: 1 hour 45 minutes

Marietjie Van Achterbergh

1 Whole RAINBOW Chicken, jointed 100ml apricot jam 1 chicken stock cube 150ml boiling water

15ml cornflour 10ml cold water 30ml vinegar 2 onions, chopped and fried

Preheat oven to 180C. Season chicken pieces with salt and spread with jam. Place pieces into a casserole dish and bake for 45 minutes. Turn pieces over and bake for a further 45 minutes. Remove from the casserole dish. Dissolve the chicken stock cube in boiling water. Mix cornflour, cold water and vinegar with the chicken stock and pour into the casserole dish. Stir over a moderate heat until thick. Add fried onion and pour over the chicken.

Chicken Recipe Collections

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Marthinus Stander

Chicken Breasts with Brown Mushrooms


Serves: 3-4 Preparation Time: 10 minutes plus marinating Cooking Time: 30 minutes

4 RAINBOW Chicken Breasts 300ml plain or vanilla yoghurt Salt and black pepper 4 large brown mushrooms sliced 15ml butter 1 garlic clove, crushed

50ml mayonnaise 30ml lemon juice Tabasco sauce to taste Milk to thin (if necessary

Place the chicken breasts in to a container, season with salt and pepper and add the yoghurt. Allow to marinade for 20 minutes. Grill the chicken breasts either on a griddle pan, under the grill or on the braai until tender and cooked. Fry the mushrooms in the butter and garlic for 3 minutes. Place the chicken breasts on a bed of mashed potato and top with the sliced mushrooms. Mix the mayonnaise, lemon juice and Tabasco sauce together and pour over the mushrooms. Grind with black pepper and serve.

Chicken Recipe Collections

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Cola Chicken
Serves: 4 Preparation Time: 10 minutes Cooking Time: 1 hour 15 minutes

Debbie Nortje

8 RAINBOW Chicken Thighs or 6 Breasts 1 large onion, cut into rings 250g brown mushrooms, sliced 1x 340ml can cola (or appletizer) 1 pkt cream of mushroom soup powder

30ml chutney 30ml tomato sauce 1 tsp crushed garlic 3 bay leaves Aromat (to taste)

Brown chicken pieces in a little oil or butter, add onion and mushrooms and saut for 2 minutes. Remove from the heat and place in a casserole dish. For the sauce: add cola and packet soup to a saucepan and stir over a low heat until smooth. Add chutney, tomato sauce, garlic and bay leaves and stir frequently until the sauce starts to thicken. Pour the sauce over the chicken, season with Aromat and bake at 180C for 1 hour. Serve with nutty brown rice.

Chicken Recipe Collections

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Alison Myburgh

Yoghurt and Herb Chicken Drumsticks


Serves: 4 Preparation Time: 5 minutes plus marinating Cooking Time: 30 minutes

8 RAINBOW Chicken Drumsticks 500ml plain low fat yoghurt 1 tsp fresh thyme 1Tbs coriander, chopped 1 garlic clove, crushed 30ml peri-peri sauce

Place the chicken pieces in a container. Mix together the remaining ingredients in a bowl and pour over the chicken, ensuring the chicken is well coated. Marinate the chicken overnight. Place chicken on a braai or under the grill, turning and basting regularly until the chicken is cooked and the juices run clear. Serve with garlic bread and a Greek salad.

Chicken Recipe Collections

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Chicken Curry with Coriander


Serves: 4-6 Preparation Time: 10 minutes Cooking Time: 50 minutes

Claire Mundell

30ml oil 1 x Whole RAINBOW Chicken, jointed 2 onions, chopped 2 garlic cloves, crushed 15ml curry powder

1 tin tomato and onion mix 1 bunch dhania (coriander) 10 curry leaves 15ml ginger, grated 25g breyani mix

Heat oil in a large saucepan and brown the chicken pieces. Remove from the pan and set aside. Fry onion, garlic and curry powder. Return the chicken to the pan and add the remaining ingredients. Cook for 30-40 minutes or until tender. Add potatoes 15 minutes before the end of the cooking time if desired. Serve with rice and sambals.

Chicken Recipe Collections

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Bruce Adendorff

Hot Mexican Chicken


Serves: 3-4 Preparation Time: 20 minutes plus marinating Cooking Time: 20 minutes

4 x RAINBOW Chicken Breasts Mexican spice rub (recipe below) 100ml olive oil Salt and pepper to taste Mexican Spice Rub: 10ml peppercorns 10ml whole coriander

10ml garlic salt 15ml ground cloves 10ml turmeric 10ml allspice 5ml ground ginger 5ml nutmeg 25ml dried red chilli flakes 15ml cinnamon

Remove the skin and bones from the chicken breasts, rub with oil, and season with salt and pepper. Roast the Mexican spice ingredients together in a frying pan (do not add oil). Place in a spice blender or a pestle and mortar and grind. Rub the Mexican spice into the chicken breasts and marinate overnight. Place on a hot griddle pan until cooked. Serve with roasted vegetables.

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Zesty Chicken Pasta with Prawns


Serves: 4-6 Preparation Time: 30 minutes Cooking Time: 30 minutes

Nicolle Young

250g pasta 15ml oil 2 RAINBOW IQF Chicken Breasts, de-skinned, de-boned and cubed Salt and black pepper to taste 50ml white wine

100g prawns, peeled and de-veined 5 spring onions, chopped Juice and zest of lemon 250g mascarpone cheese 50ml fennel, chopped cup parmesan cheese, grated

Boil the pasta in boiling salted water until cooked. In a saucepan, heat the oil, brown the chicken and season with salt and pepper. Add the wine and prawns, and cook until the prawns flesh turns white in colour. Add the spring onion, lemon juice and zest and remove from the heat. Add the cooked pasta to the saucepan and stir in the mascarpone cheese, fennel and Parmesan cheese. Season to taste and serve immediately. Garnish with fennel and whole prawns.

Chicken Recipe Collections

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Reinnette de Jager

Chinese Chicken Stir Fry


Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 35 minutes

8 x RAINBOW Chicken Breasts Salt and pepper to taste 25ml oil 2 onions cut into rings 1 large green pepper, cut into strips 100ml water

30ml sugar 60 ml chutney 30ml soy sauce 50ml tomato sauce 1 x small tin tomato paste

Prepare the chicken by removing the skin and bones and cutting into strips. Heat the oil in a wok or frying pan, and fry chicken strips until brown. Set aside. Using the same pan/ wok, saut the onion and green pepper for 2 minutes, then add the remaining ingredients. Stir well and simmer on low heat for 20 minutes. Return the chicken to the pan and cook for a further 5 minutes. Serve with rice or noodles for a Chinese dinner. Alternatively: Using any other portion of chicken, place them raw in an ovenproof dish. Cook the sauce for 20 minutes, pour it over the chicken, cover the dish and bake in a preheated oven at 180C for about 1 hours. Serve with vegetables and rice. Tip: This sauce can also be used as a marinade for chicken when braaing. Allow the sauce to cool before marinating the chicken for 12 hours or longer.
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Mauritian Chicken with White Wine & Mushrooms


Serves: 6 Preparation Time: 15 minutes Cooking Time: 1 hour

Annabelle Pousson

1.5kg RAINBOW Chicken Breasts 15ml garlic, crushed 15ml ginger, crushed Pepper Olive oil 2 medium onions, chopped 1 chicken stock cube 250ml hot water

2 cups white wine 1 large sprig rosemary 4 sprigs fresh thyme 1 bay leaf 15ml cornflour (dissolved in a little cold water) 250g fresh portabellini mushrooms, halved Salt to taste 30ml fresh parsley, finely chopped

Smear chicken pieces with ginger and garlic, sprinkle with pepper and drizzle a little oil over. Allow to stand for 15 minutes. Heat oil in a heavy bottomed casserole pot, add the chicken pieces and brown well on both sides. Remove and set aside. Saut the onions in the same oil and return the chicken to the pot. Dissolve the stock cube in 1 cup water and add to the chicken, together with white wine. Add enough water to the pot to cover the chicken. Add rosemary, thyme and bay leaf. Simmer for about 10 minutes. Add the cornflour to the pot, and continue to cook on medium heat for 20 minutes, stirring occasionally until sauce has thickened and the chicken is cooked through. Keep the pot covered and add a little water if necessary. Lastly, remove the rosemary and thyme sprigs and add mushrooms. Season the dish with salt and sprinkle with parsley. Serve on a bed of rice and a green salad on the side.
Chicken Recipe Collections

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Annabelle Pousson

Oriental Chicken
Preparation Time: 15 minutes plus marinating Cooking Time: 15 minutes plus standing

Serves: 3-4

400g RAINBOW Chicken Breasts 25ml soy sauce 20ml peanut oil 30ml cornflour

1 large green pepper, thinly sliced 1 large onion, chopped 30ml red wine Salt and pepper to taste

Remove skin and bones from the chicken breasts and cut into strips. Marinate chicken strips with 10ml soy sauce, 5ml oil, 15ml cornflour, salt and pepper for 1 to 2 hours (the consistency should be thick but wet). Fry up the onion and green pepper in a hot pan for 1 minute and remove. Stir fry chicken in same oil until brown before returning the onion and green pepper to the pan. Add 15ml soy sauce, 15ml cornflour, 30ml red wine and water to cover. Stir well. Switch off the heat, cover with a lid and let it stand for at least an hour. Serve with fried rice.

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Herbed Chicken Roast


Serves: 4-6 Preparation Time: 10 minutes Cooking Time: 90 minutes

Bruce Adendorff

1 x Whole RAINBOW Chicken Salt and pepper to taste 50ml origanum 50ml sweet basil

50ml parsley 25ml ground ginger 50ml garlic, crushed 500ml plain yoghurt

Season chicken with salt and pepper. Mix herbs, spices and yoghurt together, rub all over the chicken and marinade overnight. Place the chicken in a preheated oven at 180C and baste continuously with left over yoghurt marinade. The chicken should be ready after 1 - 1 hours. Test by putting a fork into the chicken and ensuring the juices run clear. Over cooking will cause the bird to dry out. Serve with lemon atchar and naan breads. Weber cooking: To cook fix rotisserie attachment to the weber and slowly cook the bird over moderate fire for approximately 60 minutes.

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Thomas van Wyngaard

Chicken Marinade
Serves: 4-6 Preparation Time: 10 minutes plus marinating Cooking Time: 30-40 minutes

6 x RAINBOW Chicken Thighs 250ml cooking oil 2 small onions, chopped 60ml tomato sauce 30ml mustard sauce 5ml salt

2ml pepper 45ml chutney 1 garlic clove, crushed 10ml dried thyme 10ml braai salt

Place your chicken pieces in a thick plastic bag. Mix remaining ingredients together, adding more or less to suit your taste. Pour the marinade over the chicken pieces and massage into the chicken until well coated. Refrigerate for at least 24 hours and keep turning the chicken. Remove the chicken from the marinade and place them onto the weber, turning every 2 minutes until a golden brown colour and the juices run clear.

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Sweet Pepper Chicken


Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour

Corrine de Quintal

1x RAINBOW Chicken 8-Piece Braai Pack 10ml crushed garlic Salt to taste 1 large onion, sliced 1 green pepper, sliced

1 red pepper, sliced 1 small tin tomato puree 125ml water 1 tsp cooking oil 1 tsp peri-peri sauce (add more according to taste)

Preheat oven to 220C. Place chicken pieces in a casserole dish. Rub with garlic, season with salt and arrange the onions and peppers over the chicken. In an empty measuring jug mix the tin of tomato puree and water, then add cooking oil and peri-peri sauce. Mix well. Pour mixture over the chicken. Put in the oven for 45 minutes covered and remove the lid for the last 15 minutes to brown the chicken. Ensure the chicken is cooked by inserting a skewer into the meat and letting the juices run clear.

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Alison Myburgh

Quick n Easy Thai Chicken


Serves: 3-4 Preparation Time: 5 minutes Cooking Time: 20 minutes

4 x RAINBOW Chicken Breasts 1 tin coconut milk 1 Tbs red or green Thai curry paste 1 red onion, sliced 100g green beans

Prepare the chicken by removing the skin and bones and cutting into cubes. Heat a heavy bottomed pan on the stove, pour in the coconut milk and bring to a boil. Add the Thai curry paste and stir. Add the onions and chicken pieces and simmer for 15 minutes until the chicken is cooked. Add green beans and cook for a few more minutes (the beans should be crunchy). Serve in individual bowls with basmati rice.

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Microwave Apricot Chicken


Serves: 3-4 Preparation Time: 5 minutes Cooking Time: 30 minutes

Alison Myburgh

1 x RAINBOW Chicken 6-Piece Braai Pack 1 onion, chopped 500ml apricot fruit juice 1 sachet brown onion soup powder

Place chicken pieces in a casserole dish, add the onion and fruit juice, and sprinkle with brown onion soup powder. Place in the microwave and cook on 100% power for 20-30 minutes. Turn once after 10 minutes and continue to cook until the chicken is tender and the sauce has thickened. Serve with nutty brown rice. Optional: Add a handful of dried apricots to the dish.

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David Bird

Coq Au Vin
Serves: 4 Preparation Time: 20 minutes Cooking Time: 2 hours

250g butter 250g button mushrooms, sliced 1.5kg RAINBOW Chicken Thighs 6 rashers bacon, thickly sliced 12 pickling onions, peeled

400ml good red wine 100ml chicken stock 1 tsp salt Black pepper 2 cloves garlic Fresh parsley, chopped

Heat 125g butter in a saucepan, saut the mushrooms and set aside. Add the chicken to the pan and brown on both sides. Add the bacon, onions and remaining butter to the saucepan and fry for 2 minutes. Return the chicken and mushrooms to the saucepan, pour over the red wine, chicken stock, and seasonings. Simmer on low heat for 1-1 hours or until the chicken is tender. Add a little flour to thicken if necessary. Sprinkle with lots of fresh parsley and serve with rice or noodles.

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Chicken is the most inspiring protein to cook with as it compliments flavours and dishes from around the world. It makes an easy menu item to entertain guests or simply to treat family to a home cooked meal.

The most important ingredient in all the recipes featured in the Chicken Collections is that they are compiled using RAINBOW Chicken. RAINBOW Chickens are only A grade - so you know you are cooking with superior quality chicken that is flavoursome and nourishing.

The RAINBOW Chicken range offers consumers a convenient way to shop for chicken with varying sizes of fresh or frozen whole birds and individually frozen portions. Other products in the RAINBOW Chicken range include 3,6 or 8 piece braai packs and RAINBOW Buddy Tubby Chicken Livers in 250g or 500g.

The recipe contributions in the RAINBOW Chicken Recipe Collection are sourced from employees of RAINBOW who passionately believe in their product. All the recipes have been tried and tested by Food Consultant Nicolle Young with a few of her personal favourites added to the collection.

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