cumin seeds, red chillies,cloves and cinnamon over low heat for
Heat sesame oil in a wok, and add cashews. Once brown, transfer cashews to a bowl. Set aside.
Add chile peppers to wok, and sir fry for 20 seconds. Stir in chicken, and season with pepper and salt to taste. Cook chicken until no longer pink. Stir in soy sauce, fish sauce, and sugar. Simmer for 5 minutes, or until chicken is cooked through.
Stir in cashews and green onions, and stir fry for 2 minutes.
Preheat oven to 450\u00b0F. Combine olive oil, five-spice mix and garlic salt. Add chicken and toss to coat. Transfer to a baking tray and cook for 30 mins, or until cooked through and skin is crispy.
Meanwhile, to make the salad, blanch broccolini in boiling salted water for 2-3 mins, or until just tender. Drain and shock in ice water. Drain. Whisk together olive oil, lemon juice, honey and chives. Season. Toss with broccolini then sprinkle with cashews.
Serve roasted chicken with salad on the side.
n chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in
he chicken, celery, carrots, leek, cilantro, lemongrass and peppercorns
Pour the chicken stock into a wok over a high heat.
Add the Kaffir lime leaves, lemongrass, ginger, chillies, coriander stems and roots.
Bring to the boil and reduce the heat to a simmer for 10-15 minutes pressing the solids with a wooden spoon to release the flavour until reduced by half.
Add coconut milk and simmer gently for 3 minutes.
Add the chicken and stir for 30 seconds until chicken is just cooked.
Stir through the lime juice, sugar and fish sauce.
Serve immediately sprinkled with coriander leaves.
Heat peanut oil in a large saucepan. Cook onion and curry paste, stirring, until onion is soft. Remove from pan. Cook chicken, stirring, until browned. Return onion to pan along with stock and potatoes. Simmer, covered, for 20 mins, or until chicken and potatoes are tender. Stir in coconut milk, lime juice, fish sauce and basil. Simmer, uncovered, for 5 mins. Serve.
arge skillet with cooking spray and set over medium heat. Add
edium-high heat. Cook chicken in oil 5 to 7
Process onion, ginger, chilli, garlic and oil in a food processor until smooth.
Cook in pan with coriander, cumin and turmeric for 2-3mins.
Add chicken and little more oil if needed and cook 2-3mins.
Add chicken stock and tomato paste and stir well to combine. Bring to boil then reduce heat and simmer covered for 20 minutes.
Stir in coconut cream and heat through then stir in coriander.
Combine first 7 ingredients in a large saucepan.
Bring to a simmer over medium heat; stir in chicken and coconut milk.
Cook 3 minutes or until chicken is done
Sprinkle with cilantro.
Place chicken breasts in a large pot and cover with water
radishes, 1/4 cup cilantro, and peanuts. Add rice vinegar; toss
>and zucchini into pencil-thin strips.
Cut each chicken
Heat a large stock pot and add sesame oil.
Add chilli, ginger and shallots.
Cook, stirring for 1-2 minutes.
Add stock and creamed corn then bring to boil.
Lower the heat, then mix cornflour and 4 tablespoons of water and add to soup along with coriander. Stir until soup thickens.
Simmer for 1 minute.
While simmering beat the egg whites and water with a fork, and add to soup in thin stream, stirring constantly.
Add chicken and ham, gently reheat and season to taste.
Simmer for 5 minutes, stirring occasionally, serve.
emon rind).
Peel and chop the ginger and garlic.
Heat
1/2 tsp ground coriander and 1/4 cup water then
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat