Chicken Souvlaki

Chicken Souvlaki with Tzatziki Sauce & Greek Salad

Chicken-Souvlaki-Banner

Chicken Souvlaki with Tzatziki Sauce & Greek Salad

High cal Calories 967kcal

High fat Total Fat 45g

High sat-fat Saturated Fat 14g

High chol Cholesterol 192mg

High sodium Sodium 2912mg

High carbs Total Carbohydrate 72g

Serving size 804g Calories from fat 402kcal Fiber 6g Protein 69g Sugar 9g
4 servings

Ingredients

  • For the Chicken
  • 5 tablespoons fresh juice from about 3 lemons
  • 4 tablespoons vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds skinless boneless chicken breast, cut into 1inch pieces
  • 4 medium cloves garlic, grated (about 4 teaspoons)
  • For the Tzatziki Sauce
  • 1 medium cucumber, peeled, seeded, cut into 1/4inch cubes
  • 1/2 teaspoon salt
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 1 cup greek yogurt (see note above)
  • 1 tablespoon chopped fresh dill
  • For the Salad
  • 2 tablespoons olive oil
  • 6 small tomatoes, cut into wedges
  • 2 small red onions, sliced thin
  • 1 medium cucumber, seeded and sliced into thin half moons
  • 3/4 cups pitted kalamata olives
  • 6 ounces crumbled feta
  • 1/4 cup chopped parsley
  • 6 pitas

Directions

  1. In medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.
  2. While chicken marinates, make the tzatziki sauce: Place cubed cucumbers in strainer set over bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.
  3. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155° on instant read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.
  4. Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.
  5. Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

Recipe Content & Photo ALL RIGHTS RESERVED seriouseats.com

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Stir-Fried Noodles with Chicken

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

Stir-Fried-Noodles-with-Chicken-Banner

Stir-Fried Noodles with Chicken, Mushrooms & Green Beans

2 servings

Ingredients

  • 4 oz. wide (pad thai) rice noodles
  • 1 cup green beans, cut on the diagonal into 1/4inchthick slices
  • 1 Tbs. vegetable oil
  • 1 Tbs. minced garlic
  • 1 boneless, skinless chicken breast half (6 to 7 oz.), cut in half lengthwise and then cut crosswise into 1/4inch slices (to yield 3/4 cup)
  • 1/2 tsp. kosher salt
  • 2 Tbs. fish sauce
  • 1 Tbs. minced fresh ginger
  • 1 Tbs. granulated sugar
  • 1 tsp. minced red or green serrano chili
  • 1 cup mushrooms, thinly sliced
  • 1 tsp. (or more) chicken broth or water, if needed
  • 1/4 cup roughly chopped fresh basil
  • 2 Tbs. roughly chopped fresh mint leaves
  • 1 lime, cut into wedges for serving

Directions

  1. Submerge wide (pad thai) rice noodles in a bowl of very warm (110°F) water and soak until they’re pliable but still rather firm, about 30 minutes. Drain (no need to pat dry).
  2. Meanwhile, prep the rest of the ingredients.
  3. Bring a small pot of salted water to a boil. Add the green beans and blanch until crisp-tender, 30 to 60 seconds. Drain in a colander and run under cold water to stop the cooking.
  4. Once the noodles are drained, heat the oil in a large (12-inch) skillet or stir-fry pan over high heat until very hot. Add the garlic, stir, and immediately add the chicken. Season with the salt and stir-fry until the chicken is partially cooked, 1 to 2 min. Add the fish sauce, ginger, sugar, and chile and stir to combine. Add the mushrooms and stir-fry until they’re limp, 1 to 2 min. Add the blanched green beans and noodles and stir-fry until the noodles are tender, about 1 min. If they’re too firm, add 1 Tbs. of broth or water and stir-fry until the liquid is absorbed and the noodles are tender, about 1 min. Transfer to a platter or plates, and garnish with the basil and mint. Serve immediately, with lime wedges on the side.

Recipe Content & Photo ALL RIGHTS RESERVED finecooking.com

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Couscous Stuffed Chicken

Couscous Stuffed Chicken

Couscous-stuffed-chicken-Banner

Couscous Stuffed Chicken

cal Calories 174kcal

fat Total Fat 10g

sat fat Saturated Fat 2g

chol Cholesterol 31mg

sodium Sodium 429mg

Low carbs Total Carbohydrate 10g

Serving size 99g Calories from fat 86kcal Fiber 1g Protein 12g Sugar 0g
4 servings

Ingredients

  • 1/3 cup lower-sodium chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 2 tablespoons kalamata olives, chopped
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 (6ounce) skinless, boneless chicken breast halves
  • Cooking spray

Directions

  1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
  2. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Preheat oven to 400°.
  4. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.

Recipe Content & Photo ALL RIGHTS RESERVED Julianna Grimes, Cooking Light

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Ranch-Chicken-Salad

Ranch Chicken Salad in a Jar

Ranch-Chicken-Salad-Banner

Ranch Chicken Salad in a Jar

2 servings

Ingredients

  • (Makes 2 salads in a jar)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 lemon, juiced
  • 2 tablespoons parsley, minced
  • 2 teaspoons fresh chives, minced
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • kosher salt and pepper
  • 6 ounces cooked pasta shells or other small shape
  • 6 ounces Crescent Boneless Skinless Breast chicken, cooked and cut into pieces
  • 1 red pepper, chopped
  • 2 cups fresh spinach or baby lettuces

Directions

  1. In a medium bowl, mix together mayonnaise, sour cream, lemon juice, parsley, chives, dill, onion powder, garlic powder, salt, and pepper. Add in the pasta and stir until combined. Split the creamy pasta between two 1 quart or 1 liter mason jars.
  2. On top of the pasta layer, add the chicken pieces, split between the two jars. Next, layer the diced red pepper, and finally, top the jar with the lettuce. Seal and store in the refrigerator until ready to eat.
  3. When time to serve, shake the jar until all the ingredients are covered in the sauce. Unscrew the lid and eat.

Recipe Content & Photo ALL RIGHTS RESERVED www.foodformyfamily.com

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Chipotle Mango Chicken

Chipotle-Mango BBQ Chicken Salad

Chipotle-Mango-Chicken-Banner

Chipotle-Mango BBQ Chicken Salad

2 servings

Ingredients

  • For the Chipotle-Mango BBQ Sauce (makes 2 1/4 cups)
  • 1 mango, chopped
  • 1 chipotle pepper in adobo sauce, plus 2 teaspoons adobo sauce
  • 1/2 cup ketchup
  • 1/2 cup apple juice
  • 1/4 onion, chopped
  • 4 cloves garlic, smashed and peeled
  • Juice from 1/2 lemon
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon canola oil
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the dressing
  • 2 Tablespoons prepared Chipotle-Mango BBQ Sauce
  • 2 Tablespoons plain Greek yogurt
  • 1-2 teaspoons lime juice (maybe more, maybe less)
  • salt & pepper
  • For the salad
  • 2 Crescent chicken breasts
  • 2 ears sweet corn, shucked
  • 1 vine-ripened tomato, cut into wedges
  • 1/4 cup chopped cilantro
  • 1 bag Dole Romaine Salad mix

Directions

  1. For the Chipotle-Mango BBQ Sauce: Combine all ingredients for Chipotle-Mango BBQ Sauce into a saucepan. Bring to a boil, then lower heat and simmer for 15-20 minutes, stirring often. Let cool then transfer to a food processor or blender, and process until smooth.
  2. For the dressing: Whisk together all ingredients in a small bowl. Taste, then add more lime juice, salt and/or pepper if necessary.
  3. For the salad: Marinate chicken breasts in some of the prepared Chipotle-Mango BBQ Sauce for at least 15 minutes, or up to 3 hours. Grill over medium-high heat for 5-6 minutes per side until no longer pink in the middle. Allow to rest for 5 minutes off the grill before slicing. Grill corn alongside the chicken, rotating every few minutes until charred on all sides.
  4. Let cool for a few minutes, then cut kernels off the cob.
  5. Divide lettuce between two plates, then top with grilled corn, tomatoes, cilantro, and grilled chicken. Drizzle with prepared dressing.

Recipe Content & Photo ALL RIGHTS RESERVED IowaGirlEats.com

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moroccan-chicken-wrap

Spiced Moroccan Chicken Wrap with Grilled Eggplant, Tomato and Onion Chutney, with Spicy Hummus Spread and Fresh Mint

moroccan-chicken-wrap-banner

Spiced Moroccan Chicken Wrap

From Crescent Foods Premium All Natural Halal Chicken & Beef Products | Main Dishes | Mediterranean or Greek

4 servings

Ingredients

  • 2 Crescent skinless, boneless chicken breasts, cut into bite-size chunks
  • Olive oil
  • Salt
  • Black pepper
  • 2 cloves garlic pressed through garlic press
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon turmeric
  • Pinch cayenne pepper
  • 4 wooden skewers
  • Eggplant, Tomato & Onion Chutney (recipe below)
  • Spicy Hummus Spread(recipe below)
  • 4 pieces Middle Eastern flatbread, or pita
  • Eggplant, Tomato & Onion Chutney ingredients
  • Olive oil
  • 1 small onion, quartered and sliced
  • Salt
  • Black pepper
  • 2 small Japanese eggplants, or 1 very small globe eggplant, diced into small pieces (about 1 ½ cups worth)
  • 3 Roma tomatoes, diced into small pieces
  • 2 cloves garlic, pressed through garlic press
  • 1 tablespoon fresh chopped mint
  • ½ teaspoon lemon juice
  • Spicy Hummus Spread ingredients
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 clove of garlic
  • 1 ½ tablespoons of lemon juice
  • ½ teaspoon lemon zest
  • ¼ teaspoon plus a pinch salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon paprika
  • Pinch cayenne pepper
  • ¼ cup plus 1 tablespoon olive oil

Directions

  1. Place the chunks of chicken into a bowl, and add about 1-2 tablespoons of the olive oil; next, add a couple of pinches of salt and black pepper, and the rest of the ingredients through the pinch of cayenne pepper; toss the ingredients well to coat, and skewer the chicken pieces as equally as possible with the 4 wooden skewers; set the chicken aside to marinate for 20-30 minutes, or even overnight if you’re doing this ahead.
  2. -While the chicken marinates, prepare the Eggplant, Tomato & Onion Chutney (recipe below).
  3. -Next, prepare the Spicy Hummus Spread (recipe below).
  4. -Grill the chicken skewers on a grill pan or outdoor grill for a few minutes per side, or until the chicken is slightly charred and cooked through; place onto a platter to hold.
  5. -To assemble to sandwich wraps, spread a generous amount of the Spicy Hummus Spread over each of the 4 pieces of flatbread; next, slide the chicken pieces off of the skewer in a row in the center of each wrap (1 skewer per wrap), and top the chicken with a couple of spoonfuls of the Eggplant, Tomato & Onion Chutney; bring the two sides of the flatbread together, and secure with toothpicks if needed, or wrap in parchment paper to hold the wrap together while you enjoy.
  6. Directions for Eggplant, Tomato & Onion Chutney
  7. -Place a large, non-stick skillet over medium-high heat, and add in about 3 tablespoons of the olive oil; once the oil is hot, add in the sliced onions, plus a pinch of salt and pepper, and saute for about 5-6 minutes until a light, golden-brown.
  8. -Next, add in the diced eggplant, plus a pinch of salt, and saute it with the onion for about 2-3 minutes, or until a light golden-brown and slightly tender (add more olive oil if the mixture seems dry).
  9. -Next, add in the diced Roma tomatoes, plus another small pinch of salt and pepper, and saute the mixture for about 8 minutes, or until everything begins to break down and resemble a “jam” or a chutney, and is a deeper golden-brown.
  10. -Finally, add in the garlic, and saute for an additional 2 minutes; finish the chutney with the lemon juice and the fresh mint, plus another drizzle of olive oil to make it glossy and rich, and check to see if additional salt and pepper is necessary; set aside and keep warm until ready to use.
  11. Directions for Spicy Hummus Spread
  12. -Place all ingredients through the pinch of cayenne into the bowl of a food processor, and process for several moments until mostly smooth; with the processor running, slowly add in the olive oil and process until the spread is very smooth, scraping the sides down if necessary; transfer the hummus spread into a bowl or container, and set aside until ready to use.

Recipe Content & Photo ALL RIGHTS RESERVED http://thecozyapron.com/

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Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

brown-butter-ravioli-with-rotisserie-chicken

Brown Butter Ravioli with Rotisserie Chicken, Toasted Walnuts and Crispy Sage

4 servings

Ingredients

  • 1 lb Crescent chicken breast
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tbsp vegetable oil
  • 9 oz fresh mini ravioli
  • 2 oz (1/2 cup) walnuts
  • 4 tbsp butter
  • 1/3 cup fresh sage leaves

Directions

  1. Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In a dutch oven or large, oven-safe pot, heat oil over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown.
  2. Flip and cook for two more minutes. Move the pot to the oven and continue cooking for 25-30 minutes. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces.
  3. Boil and drain the ravioli according the to package directions. Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently.
  4. Remove and chop.
  5. Wipe the skillet clean, and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine.
  6. Add the chicken and most of the chopped walnuts and stir.
  7. Plate the pasta and top with remaining walnuts.

Recipe Content & Photo ALL RIGHTS RESERVED kevinandamanda.com

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Avocado-and-Chicken-Spring-Rolls

Avocado and Vietnamese Chicken Spring Rolls

Avocado-and-Vietnamese-Chicken-Springs-Rolls

Avocado and Vietnamese Chicken Spring Rolls

00:42
00:30
00:12

High cal Calories 464kcal

High fat Total Fat 20g

sat fat Saturated Fat 3g

chol Cholesterol 37mg

High sodium Sodium 893mg

carbs Total Carbohydrate 51g

Serving size 300g Calories from fat 182kcal Fiber 9g Protein 23g Sugar 10g
4 servings

Ingredients

  • Chicken
  • 1/2 pound Crescent boneless skinless chicken breast
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon grated ginger
  • 1 clove garlic, grated
  • Filling
  • 1 1/2 cups cooked vermicelli noodles
  • 1 1/2 large avocado’s, sliced thin
  • 1 tablespoon fresh lime juice
  • 1 large carrot, thin julienne cuts (like match sticks)
  • 1 red bell pepper, sliced into small sticks
  • 8-10 small leaves of lettuce
  • 4 green onions, sliced
  • 1 bunch basil
  • 8-10 rice paper wrappers
  • Dipping sauce
  • 1/4 cup hoisin
  • 2 tablespoon peanut butter (or can sub almond butter)
  • 2 tablespoons sweet thai chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes
  • water, to thin

Directions

  1. In a medium size bowl combine the soy sauce, brown sugar, sesame oil, lime juice, curry powder, ginger and garlic. Whisk to combine and add the chicken. Heat a skillet to medium high heat and add the chicken and all the liquids. Brown the chicken for about 6 minutes on both sides or until the chicken is cooked through and the sauce has reduced. Remove from the heat allow to cool and then slice into strips.
  2. Squeeze the lime juice over the sliced avocado. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, layer the 2 to 3 leaves of basil, 1 small lettuce leaf, vermicelli noodles, sliced chicken, sliced avocado, sliced carrots, sliced red pepper and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining 8 sheets and filling.
  3. For the dipping sauce combine the hoisin sauce, peanut butter, sweet thai chili sauce, sesame oil and crushed red pepper. Stir to combine and add water as needed to thin the sauce out. Serve with the spring rolls.

Recipe Content & Photo ALL RIGHTS RESERVED HalfBakedHarvest.com

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Maple-Butter Roasted Chicken

rosemary-orange-roast-chicken

Maple-Butter Roasted Chicken

01:45
00:15
01:30

6 servings

Ingredients

  • 1 stick(s) unsalted butter, at room temperature
  • 3 tablespoon(s) maple syrup
  • 1 tablespoon(s) chopped fresh thyme
  • 1 bunch(es) thyme sprigs
  • 1 (3 1/2 to 4pound) Crescent Whole Fryer
  • 1 lemon, quartered
  • 1 tablespoon(s) salt
  • 1 tablespoon(s) freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F. Meanwhile, in a small bowl, stir together butter, maple syrup, and chopped thyme. Set aside.
  2. Place chicken in a roasting pan and stuff cavity with lemon and all but 4 thyme sprigs. Slide hands under the chicken’s skin to loosen. Spread half of reserved butter mixture between loosened skin and meat. Rub remaining butter mixture on top of skin and season with salt and pepper.
  3. Roast chicken until an instant-read thermometer inserted into thickest part of thigh reaches 165 degrees F, about 1 1/2 hours. Remove chicken from oven and let rest for 10 to 15 minutes before carving. Garnish with remaining thyme sprigs.

Recipe Content & Photo ALL RIGHTS RESERVED Delish.com

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Scrumptious Chicken Pie

Scrumptious Chicken Pie

 

Scrumptious-Chicken-Pie

Scrumptious Chicken Pie

03:45
00:45
03:00

10 servings

Ingredients

  • to cook the chicken
  • 2 Crescent whole fryers
  • 2 onions, quartered
  • 1 head of garlic, halved
  • 2 carrots, roughly chopped
  • 2 celery stalks, plus leaves, roughly chopped
  • 10 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • handful fresh parsley
  • 2 teaspoons coriander seeds
  • 1 teaspoon freshly cracked black pepper
  • 2 teaspoons sea salt flakes
  • for the pastry
  • 150g cold butter, cubed
  • 300g flour
  • 1 teaspoon salt
  • 2 egg yolks
  • 4-6 tablespoons ice water
  • for filling
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, thinly sliced
  • chicken meat, shredded, bones and fat discarded
  • handful fresh parsley, finely chopped
  • juice and zest of 1 lemon
  • for the sauce
  • 100g butter
  • 1 cup flour
  • 500ml chicken stock
  • 100ml cream
  • salt and pepper to taste
  • to assemble
  • 1 roll ready-made puff pastry
  • 1 egg, beaten

Directions

  1. To cook the chicken, place all the ingredients in a large stock pot and cover with cold water.
  2. Bring the water up to a boil and lower the heat. Cover and allow to cook for 90 minutes.
  3. When the chickens are cooked through, remove from the stock and set aside to cool before shredding the meat. Discard the bones and excess fat and skin.
  4. Strain the stock to remove all the aromatics then strain again through a muslin-lined sieve. Place the stock in the fridge to allow the fat to rise to the surface and solidify so you can skim it off. You will then be left with a beautiful stock.
  5. To make the pastry, combine the butter, flour and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
  6. Add the egg yolks and with the motor running, pour in the ice water, spoon by spoon until the pastry comes together in a ball in the food processor (you might need more or less water, all you need is for the pastry to come together).
  7. Remove the pastry from the food processor and wrap in clingfilm. Place in the fridge to chill for 30 minutes.
  8. After 30 minutes, roll the pastry out and line the bottom and sides of an oven proof dish approximately 25-30cm in diameter (make sure you have a bit of pastry overhang at the top of the dish so you can crimp the shortcrust and the puff pastry together).
  9. Place the pastry-lined dish back into the fridge to set until you’re ready to assemble the pie.
  10. To make the filling, saute the onion, carrot and celery in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
  11. Add the chicken meat, parsley, lemon zest and juice and set aside.
  12. To make the sauce for the filling, melt the butter in a saucepan.
  13. Add the flour and mix into a roux.
  14. Slowly whisk in the stock until you have a smooth, rich looking sauce. Turn down the heat and allow to cook gently for 10 minutes.
  15. Add the cream and season to taste.
  16. Mix the sauce with the chicken filling and set aside.
  17. When you are ready to make the pie, pre-heat the oven to 180°c.
  18. Roll the puff pastry out a little thinner and cut into a shape suitable to top your pie. Reserve any off-cuts to cut out pretty shapes to decorate your pie for.
  19. Place the prepared chicken filling into the chilled shortcrust pastry-lined dish.
  20. Top with the puff pastry and crimp the edges.
  21. Decorate with puff pastry shapes then brush with the beaten egg.
  22. Place the pie in the oven and bake for 45 minutes until the pastry is golden brown.
  23. Remove from the oven and allow to rest for 5 minutes before serving.

Recipe Content & Photo ALL RIGHTS RESERVED Simply Delicious

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Avocado-and-Chicken-Spring-Rolls
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