Golden Chicken With Tomatoes and Olives

Ingredients

  • 1 cup long-grain rice
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 2½-inch pieces
  • Kosher salt and black pepper
  • 1 large onion, thinly sliced
  • 1 pint grape or cherry tomatoes, halved
  • 1 cup large pimiento-stuffed olives, quartered
  • 2 cloves garlic, thinly sliced
  • ¾ cup dry white wine
  • ¾ cup fresh flat-leaf parsley, chopped
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Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced

Baked Honey Mustard Chicken

Ingredients

  • 6 skinless, boneless chicken breast halvessalt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Charred Lemon Chicken Piccata

Ingredients

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Turkish Circassian Chicken

Ingredients

  • 5 pounds chicken (1 whole chicken)
  • 1 onion (peeled)
  • 1 large carrot (peeled)
  • 5 slices white bread (stale, crusts removed)
  • 1 pound walnuts (crushed)
  • 2 to 3 cloves garlic (crushed)
  • 3 teaspoons paprika (sweet)
  • 3 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • Garnish: paprika and whole walnut halves

Italian-style Lemon Chicken

Ingredients

  • 3 (about 250g each) Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 100g butter, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (50g) drained baby capers
  • 3 lemons, zested, juiced
  • 1 tomato, finely chopped
  • 1 red onion, finely chopped
  • 1/3 cup pimento-stuffed olives, thinly sliced
  • 50g fetta, crumbled
  • 1/2 cup flat-leaf parsley