Our favourite chicken recipes to celebrate World Chicken Day
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It’s not like we need any excuse to have chicken, but World Chicken Day actively makes us want to make our favourite chicken dishes.
From curry and roasts, to grilled or in a salad, chicken is a fave that always delivers. Whether you are having it fried or braaied, hot or cold, in summer or winter, chicken is a staple in many homes.
We all have our favourite parts of chicken meat. While I may enjoy wings, I am very much a fan of breast meat. I think it’s perfect for so many dishes. From espetadas and stuffed breasts, to butter chicken or grilled, it really is the one part that makes chicken really great.
World Chicken Day is celebrated every second Thursday of October and finally settles the old age question of which came first- the chicken or the egg. The chicken clearly came first.
FETA AND ONION STUFFED CHICKEN BREASTS (Serves 4)
4 plump chicken breast fillets
150g feta cheese, crumbled
45ml chopped parsley
5ml chopped garlic
45ml onion marmalade
250g streaky bacon
250ml dry white wine
Roasted baby carrots to serve
Cut a pocket in each chicken breast. Mix together the feta, parsley, garlic and marmalade until well combined.
Stuff each pocket with the mixture.
Wrap each breast in streaky bacon, securing with toothpick where necessary.
Brown the breasts in an ovenproof frying pan then place in the oven at 180°C for 15 to 20 minutes to cook through.
Remove the breasts from the pan and set aside covered to rest for 5 minutes.
Add the wine to the pan to deglaze it and simmer for 5 minutes.
Serve the chicken sliced and drizzled with the pan juices and with extra onion marmalade.
Spring Chicken Soup (Serves 6)
500g chicken mince
1 bunch of spring onions, finely chopped
250ml fresh breadcrumbs
grated rind of 1 lemon
60ml chopped chives
60ml grated Parmesan cheese
salt and pepper
olive oil for frying
1 onion, finely chopped
3 stalks of celery, chopped
200g peeled baby carrots
1 small red pepper, diced
1 yellow pepper, diced
10ml chopped garlic
3 litres chicken stock
125ml risoni (orzo) pasta
80ml lemon juice
60ml chopped dill
Combine the chicken mince, spring onions, breadcrumbs, lemon rind, chives, Parmesan and egg in a bowl.
Season generously and mix well.
Using wet hands, roll the mixture into balls.
Heat a little olive oil in a frying pan and fry the chicken balls until nicely browned all over. Remove and drain on paper towel.
In a large pot, heat some olive oil and fry the onion, celery, carrots, peppers and garlic over a medium heat for 5 minutes.
Add the stock and simmer for 15 to 20 minutes or until the vegetables are soft. Add the meatballs to the soup along with the pasta. Simmer until the pasta is cooked. Adjust seasoning to taste. Add the lemon juice and dill and serve.
CAPE MALAY CHICKEN CURRY (Serves 6)
2 onions, chopped
5ml chopped garlic
5ml chopped ginger
15ml curry powder
15ml ground cumin
10ml ground coriander
10ml fennel seeds
5 whole cloves
1 stick of cinnamon
12 chicken pieces
1 chilli, chopped
400g tin of chopped tomatoes
500ml boiling water
60ml mango chutney
60ml apricot jam
4 potatoes, peeled and cubed
125ml chopped fresh coriander
yellow rice with raisins to serve
Heat the oil in a large pot and fry the onions, garlic and ginger until softened, about 5 minutes.
Stir in the spices, salt, cloves and cinnamon stick and fry until fragrant, about 3 minutes.
Add the chicken pieces and fry until well coated with the spices.
Stir in the chilli, chopped tomatoes, boiling water, chutney and jam and mix until well combined.
Simmer, covered, for 30 minutes. Add the potatoes and simmer for a further 30-40 minutes, until the chicken is cooked and the potatoes tender.
Stir in the coriander and serve on a bed of yellow rice.
Chicken Espetada (Serves 8-10)
125ml olive oil
30ml red wine vinegar
30ml dry sherry
1 red chilli, seeded and chopped
10ml chopped garlic
10ml dried thyme
5ml ground black pepper
6-8 bay leaves
8-10 chicken thighs trimmed of excess fat
Combine all the ingredients for the marinade and mix well. Pour over the chicken thighs.
Refrigerate for a few hours or overnight.
Thread the thighs on to soaked wooden skewers or metal ones.
If you have a bay tree, the chicken can be skewered on to cleaned branches.
Prepare a hot fire and cook the skewers over indirect heat with the lid on for 30-40 minutes until well cooked.
Base with any remaining marinade.
Delicious served with Portuguese rolls.