Home' Advocate Communications : Fiordland Advocate 30 June 2011 Contents WHAT'S COOKING
Page 12 | 30 June, 2011
You've probably groaned at some
of the chicken jokes circulating at
Q: Why did the Roman chicken cross the road? A: She was afraid
someone would Caesar.
Q: Why did the Iraqi chicken cross the road? A: To take over the other
Q: What does a Chinese chicken say? A: Wok wok wok wok wok.
However, the international flavour of these jokes, makes one realise
that chicken is a universal favourite. Whether stir-fried, barbecued,
casseroled or roasted most countries have their own special recipes.
Some of my favourite recipes are those with origins in Europe. Chicken
cacciatora was developed in central Italy and has many variations. It is
considered a 'hunter's-style' dish in which chicken pieces are simmered
together with tomatoes and mushrooms. The dish originated in the
Renaissance period (1450-1600) when the only people who could
afford to enjoy poultry and the sport of hunting were the well-off.
Coq au vin is a Burgundian dish and is probably the most famous of all
French chicken dishes. It is fairly similar to cacciatora except for the lack
of tomatoes. As with cacciatora, the dish is great for a party because
you can prepare it a day ahead, the flavours improving overnight in the
refrigerator. The traditional recipe for coq au vin did not include chicken,
but rather a 'coq' -- a rooster. It was originally considered peasant food,
farmers making do with what they had on hand.
Bang bang chicken (sometimes called 'bon bon') is a Chinese dish that
I often serve to lunch guests. I can't find the origin of the name in any
history book but a Chinese friend presumes it evolved because chicken
flesh was often beaten before cooking. I love the dish for its simplicity
and the dash of chilli.
Indian chicken dishes vary from the mild to the extremely hot but true
curries have robust flavours. Likewise, the spices in Mexican-style
recipes should balance each other and provide depth of flavour -- but
can be altered to suit the palate.
Chill out with
2kg chicken portions
flaky sea salt and freshly ground
black pepper to taste
6 bay leaves
3 each: rosemary sprigs, garlic
1½ cups good red wine
flour for dusting
2-3 tablespoons olive oil
4 anchovy fillets
2 x 400g cans Italian tomatoes
8 pitted black olives
Remove the chicken skin, if
preferred. Season the chicken
with salt and pepper. Place in a
large bowl. Add the bay leaves,
rosemary, 1 clove of crushed
garlic and the red wine. Cover and
refrigerate overnight. Turn the
chicken portions several times to
ensure they are evenly marinated.
Preheat the oven to 180°C.
Drain the chicken -- reserving the
marinade -- and pat dry.
Dust lightly with flour. Heat the oil
in a pan suitable for the hob and
oven. Sauté the chicken on both
sides in batches. Place aside.
Slice the remaining garlic and
add to the pan with the mashed
anchovies, tomatoes and olives.
Bring to the boil, stirring well. Add
the chicken and the reserved
marinade. Cover and cook in the
oven for about 1½ hours.
700g chicken portions, bone in
1 small cucumber
1 medium carrot
½ teaspoon Sichuan peppercorns
Sauce: 4 tablespoons sesame seed
6 tablespoons soy sauce
2 tablespoons each: rice vinegar,
sesame seed oil, sugar
1-2 tablespoons hot chilli oil or 1-2
teaspoons chilli flakes
2 tablespoons finely chopped
spring onion or shallot
Poach the chicken in just-
simmering water for about 10
minutes, until cooked. Remove
the chicken and cool.
Debone and skin the chicken.
Julienne the meat. Peel the
cucumber and carrot and julienne.
Lightly toast the peppercorns then
Whisk together the sesame seed
paste, soy sauce, rice vinegar,
sesame seed oil, sugar and hot
chilli oil or chilli flakes.
To serve, arrange the cucumber
and half of the carrot on a serving
Place the chicken on top. Sprinkle
with the peppercorns. Drizzle
with the sauce. Garnish with the
remaining and spring onion or
Bang Bang Chicken
Marinade: ¼ cup lemon juice
1 teaspoon each: ground turmeric,
garam masala, chilli powder, salt
Curry: 1.5 kg chicken portions
2 tablespoons canola oil
6 each: whole cloves, black
1 teaspoon each: poppy seeds,
½ teaspoon cumin seeds
2 each: onions, tomatoes, chopped
3 tablespoons chopped mint
1 tablespoon each: crushed garlic,
grated root ginger, sugar
½ cup water
Combine the marinade
ingredients. Place the chicken in a
Add the marinade, moving the
chicken around to coat evenly.
Refrigerate for at least 1 hour.
Heat the oil in a non-stick frying
pan. Add the cloves, peppercorns
Add the onions and cook, stirring,
Purée in a blender with the
tomatoes, mint, garlic and ginger.
Wipe the pan clean and sprinkle
evenly with the sugar. Pan-fry the
chicken until lightly coloured.
Add the purée and water.
Cover and simmer on low heat
until cooked, about 30 minutes.
Sindhi curried chicken
1½ cups light sour cream
3 spring onions, finely diced
¼ cup chopped coriander
leaves and stalks
1 teaspoon each: diced chilli,
1 tablespoon canola oil
400g boneless chicken, cut
into thin strips
2 cloves garlic, crushed
8 small flour tortillas
Topping: 1 cup crumbled feta or
grated Cheddar cheese
1 cup bottled or fresh tomato salsa
Heat the oil
in a non-stick
frying pan. Sauté the chicken and
garlic for about 4 minutes, until
the chicken is cooked.
To soften the tortillas, heat
for about 40 seconds in the
microwave or wrapped in foil in a
steamer. Place the chicken down
the centre of each tortilla. Top
with the sour cream mixture then
roll up and place seam-side down
in a lightly greased 27cm x 23cm
Sprinkle with the cheese, cover
with foil and bake for 30 minutes
or until bubbly. Spoon the salsa
down the centre of the enchiladas
and garnish with coriander.
Mexican-style chicken enchiladas
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