Drunk Chicken Log

Drunk Chicken Log Ingredients3 nos. Boneless Chicken breast   200 ml: Red Wine                                            To taste: Salt                                                                                    250 gm: India Gate Basmati Rice 100 gm: Button mushrooms (finely chopped) 4 sprigs: Fresh Thyme (finely chopped) 1/4th cup: Green Olives (sliced) 100 gm: Amul Gouda cheese (grated) 150 gm: Amul Processed Cheese (grated) 1 tsp: Ramdev Pepper powder 20 ml: Olive oil 2 tbsp: Honey 20 ml: Brandy 20 gm: Amul Butter (chilled) MethodCarefully slice out the chicken breasts to open like a book ensuring that you do not cut through the chicken. Spread the Chicken on a flat surface, cover with a cling wrap and beat the chicken with a steak hammer to flatten it out. Marinate the chicken with 50 ml red wine and salt in a bowl and keep aside for 15min. In a large vessel boil the rice with salt and 500 ml of water and drain when done. Add the mushrooms, half the thyme, olives, cheese, salt and pepper to the rice. Bind together and divide into three parts. Shape each part into a log. Place the rice log on one side of the flattened chicken and carefully roll it up ensuring that the entire rice mix is covered and one end overlaps the other. Secure the roll with a thread and refrigerate for 15-20mins. Heat the olive oil in a pan. Add the chicken logs and sear from all the sides. Add the red wine, chopped thyme and cook till almost done. Add the honey and cook till done. Remove the chicken from the pan. Heat the brandy in a ladle and bring to flame point. Add to the hot pan to flambé the sauce. Reduce the Sauce to 30ml. Remove the pan from fire and add the cold butter and stir well. Slice the chicken log and drizzle with wine sauce before serving.

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Chicken Mole with Mexican Rice

Chicken Mole with Mexican Rice Ingredients Chicken Mole Sauce2 tablespoons olive oil 1 onion, chopped 3 cloves garlic, chopped 2 tablespoons chili powder 1 teaspoon cumin powder 1/2 teaspoon cinnamon powder 1 cup chopped tomatoes 1 cup chopped Capsicum (All mixed red, yellow and green) 2 jalapenos, roughly chopped 1 ¼ cup chicken broth 2 tablespoons peanut butter ½ cup bittersweet chocolate, chopped Ingredients for Chicken Mole1 tablespoon Oil 1/4 cup chopped Capsicum (All mixed red, yellow and green) 250 gms chicken, diced Salt Method Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, half cup peppers, jalapenos, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth. Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and put half the peppers and braise the oven for 45 minutes to 1 hour. Ingredients for Mexican Rice2 tablespoons oil 1 cup India Gate Basmati rice 1  cup onion, chopped 1/2 cup chopped Capsicum (All mixed red, yellow and green) 2 cups water 1 green chilies, chopped 1 teaspoons chili powder, or to taste Salt Method  Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

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Chicken Tajine

Chicken Tajine Chicken, Vegetable & Prune Tajine Ingredients½ cup Prunes ½ cup Dried apricots ½ cup Toasted split almonds ½ cup potato – diced ½ cup carrot - diced 3 tablespoons Extra virgin olive oil 8 Portions chicken 1 teaspoon Salt 20 Grinds black pepper 1 large Onion 2 Cloves garlic 1 teaspoon Ground turmeric 3 Cardamom pods 1 teaspoon Ground ginger 2 teaspoons Ground cinnamon 2½ cup Chicken stock (or half stock, half white wine) 1 tablespoon Honey 2 teaspoons Cornstarch 2 teaspoons Lemon juice or water MethodSeveral hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds. Saffron Vegetable Couscous Ingredients2 1/4 cups stock 1/4 teaspoon saffron threads, crushed 2 tablespoons olive oil 1 1/2 cups uncooked couscous 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped green onion tops MethodBring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm. Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

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