Tag: chicken

Chicken Drumsticks Marinated in Kefir and Apricot Kernels Recipe

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Ingredients:

  • chicken drumsticks
  • kefir
  • chicken drumsticks
  • apricot kernelsiIMG_8340

  • salt and pepper to taste
  • lemon juice
  • olive oil

Preparation method:

  1. Grind coarsely the apricot kernels.iIMG_8342
  2. Add to a bowl the chopped apricot kernels, kefir, olive oil, lemon juice, salt and pepper. Stir them well.iIMG_8345
  3. Place the drumsticks in the bowl and cover them with the marinade.iIMG_8346
  4. Leave them to marinate for 1-2 hours.iIMG_8349
  5. Remove the chicken drumsticks from the marinade, shaking the excess marinade.
  6. Grill them for about 35 minutes turning them from time to time.iIMG_8355
  7. Serve them with the remaining marinade poured over.iIMG_8358
Chicken Drumsticks Marinated in Kefir and Apricot Kernels
Chicken Drumsticks Marinated in Kefir and Apricot Kernels

Raspberry Beer Chicken Recipe

Ingredients (4 servings):

  • 1kg chicken breasts
  • 150 g smoked bacon
  • a can – 1/2 l bottle of raspberry beer
  • 2 teaspoons hot paprika
  • salt and pepper to taste
  • 2-3 tablespoons butter
  • a few branches of fresh thyme or 1 teaspoon dried thyme
  • optionally – a few raspberries

Preparation method:

  1. Wash the chicken breast then pat them dry with kitchen paper towels.
  2. In a bowl mix together 250 ml raspberry beer, salt, hot paprika and lemon zest.  Add the chicken breasts, taking care to be covered fully by marinade and marinate for 2-3 hours, or best overnight.
  3. Remove chicken from marinade and discard marinade.
  4. Slice thinly the smoked bacon.
  5. Melt the butter in a frying pan and fry the chicken breasts till golden brown.
  6. Add to the frying pan the remainder raspberry, the bacon slices and the thyme. 
  7. Simmer on medium heat for 15-20 minutes until the sauce thickens. Turn the chicken breasts so they get a nice glazing from the thickened juices.
  8. Optionally you can add a few raspberries in the last minute of simmering, but I did not have any so I left them out.
  9. Serve with still hot with potato croquettes and a chilled raspberry beer with a lemon wedge on the side.

Tomato Crusted Roasted Chicken Recipe

Ingredients (4 servings):

  • 1 chicken (free range one is much tastier)
  • about a cup of white semi-dry wine
  • 4-5 garlic cloves crushed
  • 2 chilli peppers
  • a cup of tomato sauce, best prepared/preserved in house
  • 1/2 kg smaller button mushrooms
  • 1 kg medium potatoes
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 1 tablespoon hot paprika

Preparation method:

  1. Wash and clean thoroughly the chicken both inside and outside.
  2. Place the chicken with the bottom side up into a bowl. Fill the internal cavity with white wine. Add to this cavity the crushed garlic and a chilli pepper. Let it marinade from inside out for about 2 hours.
  3. Meanwhile, prepare the tomato sauce, or if you have it already prepared/bottled, its steps, I will present it in a further recipe.
  4. Drain the marinade to an ovenproof dish. Place over the chicken and some halved tomatoes.
  5. Smear over the chicken 2 tablespoons butter and season with plentiful salt and hot paprika. (If you have a gas oven, cover the chicken with tin foil.)
  6. Place the dish with the chicken in the preheated oven at 180 C and let it roast for an hour. (if using a gas oven, remove the foil after half an hour.)
  7. Slice thinly the other chilli pepper.
  8. Wash the mushrooms.
  9. Wash and clean thoroughly the potatoes but leave their skins on. Halve the potatoes and arrange them on an oven tray cut side up.
  10. Place on each potato a teaspoon of butter and a slice of chilli pepper, then sprinkle over them some thyme, salt and pepper.
  11. After an hour of baking remove the chicken from the oven.  Add in the dish around the chicken the mushrooms.
  12. Smear the tomato sauce over the chicken in a layer of 2-3 cm thickness.
  13. Place the chicken dish back in the oven and the tray with potatoes too.
  14. Roast the chicken for another hour, until the tomato paste on the chicken has become a nice scarlet/dark red crust. (If using gas oven bask the chicken with its juices once or twice to prevent over burning the crust.)
  15. Remove the chicken from the dish and let it rest for about 10 minutes.
  16. Transfer the rest of the dish into a skillet and simmer a few minutes, adding the cornstarch until it thickens.
  17. Serve the chicken garnished with 3-4 baked potatoes and some mushrooms in their sauce.