Chicken Apricot Casserole

Something new... I have not yet had chance to test this but it does look delicious, almost like a sweet and sticky chicken potatoe dish.  If u test it before me let me know what u think.



1 pkt dry onion soup mix
1 small can apricot jam
3 medium carrots, chopped
4 medium potatoes, sliced
Mushrooms, sliced
Garlic powder
6-8 chicken pieces (drumsticks or thighs)

Preheat oven to 180’c


Sprinkle onion soup mix over chicken pieces. Add vegetables and mushrooms.

Pour apricot nectar over all, and sprinkle garlic powder over everything.

Add small amount of water to casserole, bake for about a 1 ½ hours till cooked,

Variations: Add veg, green peppers, onions

Serve with Rice.

Delicious Chicken

8 Pieces chicken

125ml Grated cheese

200ml milk

30ml flour

30ml Margarine

125ml Peas, cooked

500ml Rice, cooked

Oil

Salt & pepper to taste

500ml Chicken stock

1 Onion, chopped

1 Green pepper, chopped

Season chicken with pepper, salt then brown in a heated oil, add chicken stock and allow simmering until the chicken is cooked through.  Remove chicken from the pan and set aside. 

Pre-heat oven to 180’c

Sauté, green pepper, onions, once soft add rice, peas, into an oven proof dish. Arrange the chicken on top of the rice.

Make a white sauce by melting the margarine, stir in flour slowly add milk and chicken stock and bring to boil. Pour over chicken.

Sprinkle cheese over and heat in the oven until the cheese has melted.

Chicken patties

Dry breadcrumbs

2 Eggs, beaten

1kg Chicken mince

1bunch spring onions

Seasoned flour

3 Slices stale bread, soaked in water

2 eggs

Salt & pepper

1 Green chillies, finely chopped

Med Ginger, peeled and grated

1 Garlic clove crushed

30ml Coriander leaves

2ml Peri-Peri

In a large bowl mix the dry ingredients and 2 eggs together, take all the water out of the bread and add, make small balls of mixture and refrigerate for about 35minutes.  Once removed from the fridge dip the balls into the seasoned flour then egg mixture then the breadcrumbs

Serve on a fresh bun, with lettuce, tomato and mayonnaise.

Chicken Casserole

6 Chicken breasts, Cooked

Oil for frying

2x Small packets salt & vinegar chips, crushed

180ml Mayonnaise

1 Onion, chopped

125ml Celery, chopped

125ml Peanuts, chopped

500ml Cold water

500ml Rice, Cooked

300ml fresh cream

Preheat oven to 180’c

Brown chicken in heated oil and place in an oven proof dish, Sauté the onions, and pour over chicken.  Mix the remaining ingredients together except the chips then scoop over chicken.  Sprinkle crushed crisps over and bakes for about an hour. 

Serve with fresh veggies.

Chicken in Apricot sauce

1 Chicken, cut up into pieces

1 Onion, chopped

1 garlic clove, Crushed

25ml Soya sauce

1pkt onion soup

1 Large Tim apricots

Salt & pepper

Marinate the chicken pieces with onion, garlic, soya sauce, salt & pepper overnight, allow to marinate overnight.  Mix the apricot syrup and the onion soup and pour over the chicken and refrigerate for about another hour.  Remove from fridge and pour chicken and marinade into a oven proof dish allow to cook for about an hour and decorate with apricots.

Chicken & Rice casserole

45ml Apricot jam

45ml lemon juice

45ml Mayonnaise

45ml Tomato sauce

375ml Rice

750ml Water

1pkt Brown onion sup

Preheat oven and prepare a large oven proof dish.

Place rice and water in the dish; pour i/2 packet soup powder over the rice the chicken pieces

Bring the apricot jam, mayonnaise, and tomato sauce and lemon juice to boil and pour over chicken Take remaining soup powder and sprinkle on top , cover the dish and cook for about 45minutes.  Take the lid off then cook further for another 25 minutes.

T-Sauce Chicken

Sauce:

375ml Tomato sauce

5ml Sugar

15ml Vinegar

5ml Paprika

Marinade:

6 Chicken thighs

6 Chicken drumstx

45ml Vinegar

Salt & pepper to taste

2ml Paprika

Marinade chicken in a bowl and place in fridge for an hour, then brown chicken in moderate oil and pack in the dish. 

Preheat oven to 180’c and prepare an oven proof dish

Mix all ingredients for the sauce and pour over the chicken bake for 45-60minutes tillchicken is cooked

Chicken Burgers

I made the most delicious Chicken burgers last night.

1kg chicken Fillets
Chicken Spice
Salt
Dirky sauce - Spur
Lettuce
Tomato
Onion

Cut the fillets so that they are not to thick then tenderise with a little chicken spice and salt I then tenderize further with a tenderizer hammer not sure what you call it? Add chicken to hot oil quick on each side to seal then continue frying the fillets in Spur Dirky Sauce till tender.Add to a bun with chopped, lettuce, tomato, and onion rings.

Serve with chips Enjoy!

Chicken Dish

This is a quick simple recipe that can be put on at lunch time on a low temperature and be ready in time for supper.   This recipe comes from a work colleague mom and dad this one is for you!

1cup rice

1lt Water

4-8 Pieces of chicken

Salt and pepper to taste

Pkt brown onion soup

1/2 Pkt mushroom soup

Pre-heat oven to 120'c

Spray a medium to large casserole dish with a lid, we use the same Aluminium Dish that we use for our braai meat.

Mix soup powder with 500ml water

Pour raw rice into dish and 500ml water, arrange chicken pieces on top of rice spice with salt & pepper, pour soup mixture over the chicken.

Bake in pre-heated oven for about 3 hours.

The following can be added as well, but if you do, be careful not to overfull the dish.

1 Onion Sliced

1 Green Pepper sliced

Baby carrots

Spiced mini-chicken Kebabs

The marinade is best made the night before.

You will need:
8 Chicken fillets, cubed

125ml Plain Yoghurt

2.5ml Cayenne pepper

2ml Paprika

10ml Ginger, fresh grated

1 Garlic clove, crushed

35ml Olive oil

45ml Curry paste

Add all ingredients to a bowl and mix well, add chicken and mix well , cover and refrigerate for a few hours.

Thread each piece of chicken onto a skewer.

This can be made on the braai, or grilled in an oven.

Serve with your choice of dips or chutney.

Chicken Schnitzel with Feta and carrot mash

500mlwater

1 Potato, cubed

6 Carrots, chopped

Feta, (2 round portions)

250ml Breadcrumbs, (low Gi)

1 Egg, beaten

60ml Flour

4-5 Chicken breasts, flattened

Flour

Fresh herbs chopped, handful

Salt & pepper taste

Pre-heat oven to 200’c

Boil water, add carrots and potato until soft then mash and season with salt and pepper to taste.  While you wait for the potato and carrots dip the flattened chicken fillets into the flour then the egg and then breadcrumbs.  Pat to coat and place on a greased oven tray. Bake for about 15minutes or until cooked. 

Top with Feta and place under the drill until melted before serving with carrot mash and chopped herbs.

Chicken Herb Schnitzel

Olive oil

! Egg, beaten

1ml White pepper

30ml Thyme, chopped

4 Chicken fillets, flattened

250ml Bread crumbs

1 Feta round

1 Lemon peel, grated

Mix breadcrumbs, thyme, lemon, pepper and feta  together.

Dip chicken n beaten egg to coat chicken then in breadcrumb mixture.  Fry chicken in oil for about 4-6 minutes on each side till golden brown.

Serve with salad and potato wedges.

Chicken Stuffing

This recipe I got from my mom and its delicious:

2pkts (500g ea) Beef Sausages
1pkt Cream Crackers crushed
2 Eggs
Small Onion finely chopped
30ml Parsley
10ml Thyme
Vinegar

Remove skins from the sausages and mix all ingredients together, add a few drops of vinegar and parsley.

Stuff chicken with stuffing and remove once the chicken is cooked. 
I had so much left over last time I made so I froze it.
I made small little meat balls and rolled them in flour. and served them as cocktail snacks.

Variety:
Add small finely chopped green pepper
Add 100g Finely chopped bacon