Zimbabwe W.I. - Poultry - under construction
DEREK'S CHICKEN
Ingredients
Chicken pieces Tablespoon honey
Glass wine (or fruit juice) Packet French Onion (or other) soup
Method
Put all ingredients into casserole dish in oven for 1 1/2 hours.
CHICKEN CROQUETTES WITH SAUCE
Ingredients
1 tin condensed cream of
chicken soup 140 grms minced cooked chicken
28 grms breadcrumbs 1 tablespoon chopped parsley
1 tablespoon chopped onion Brown bread crumbs
Fat for frying 70 mls milk
Method
Mix 1 heaped tablespoonful of soup with chicken, breadcrumbs, parsley and onion.
Form into six croquettes.
Coat with brown crumbs.
Fry until heated through and brown.
Blend remaining soup with milk and heat.
Serve over croquettes.
MOROCCAN CHICKEN PIECES
Ingredients
50 mls Honey 5 mls Hot curry powder
3 mls pepper 5 mls salt
1 ml ground allspice 60 grm Raisins
1 lemon thinly sliced 6 chicken portions
300 ml stock 12,5 ml oil
60 grm butter 1 tub plain yoghurt
Method
Mix honey, curry powder, pepper, salt, allspice, raisins and lemon slices together in a bowl. Add
chicken and coat well with mixture. Allow to marinade as long as time allows,
Brown chicken pieces well in oil and butter
Transfer to oven dish.
Mix together stock, lemon slices and yoghurt, — pour over chicken pieces and bake covered, to
start with, then remove cover and continue baking — occasionally basting — until you have a rich
looking casserole.
Garnish with the lemon slices and parsley.
WISHING YOU MANY HAPPY DAYS IN THE KITCHEN — AUDREY PEEL CONGRATULATIONS
TO N.F.W.I.Z. ON THE 70Th ANNIVERSARY— IRENE JOHNSTON
32 33
ITALIAN CHICKEN (SLOW COOKER)
Ingredients
1.5 kg chicken jointed 1 Green pepper seeded & sliced
1 Onion 1 Red pepper seeded & sliced
410 grm tin whole peeled tomatoes — drained and liquid reserved
2 mls salt 1 ml pepper
Method
Brown chicken pieces in heated frying pan, remove, set aside. Layer half vegetables in slow cooker,
place chicken pieces on top. Layer remaining vegetables on top of chicken, pour over reserved
liquid.
Season. Cover and cook on high for 4 hours.
Serves 4-6.
CHICKEN DEVAN
Ingredients
1 chicken 2 tins condensed chicken soup
1 cup mayonaise 1 teaspoon curry powder
1 cup grated cheese 1 cup bread crumbs
1 packet frozen brocolli or cooked .equivalent
Method
Wash chicken. Place in roasting pan with a little water. Roast till tender.
IN CASSEROLE:—
Place brocolli on bottom. Break chicken into bite-size pieces. Cover brocolli with chicken.
Mix soups and mayonaise with curry powder. Make up quantity using liquid from roasting.
Pour over chicken.
Mix cheese and bread crumbs — cover casserole — press down.
Bake in oven till crust is brown and crisp.
Serve with rice and vegetables.
For special occasions roast chicken in wine.
CHICKEN CURRY WITH YOGHURT
Ingredients
5-6 chicken pieces Oil
Salt and freshly ground black pepper 1 onion, sliced
5 ml ground coriander 2 green chillies, seeded and finelychopped
(optional)
5 ml turmeric 5 tomatoes skinned & finely chopped
15 ml fresh ginger, grated 5 ml curry powder
2 cloves garlic, crushed 250 ml finely chopped coriander leaves
250 ml yoghurt (dhania) (optional)
15 ml curry powder 5 mls ground cumin (jeera)
Method
Season the chicken pieces to taste with salt and pepper. Blend the coriander, cumin, turmeric,
ginger, garlic and curry powder with yoghurt and pour over chicken pieces. Leave for a few minutes.
Brown the chicken in a little heated oil. Add remaining yoghurt mixture. Remove from pan and set
aside. Saute onion and chilli in the oil until soft. Add tomatoes and curry powder and simmer to
form puree.
Season to taste with salt and pepper and add coriander leaves. Return chicken pieces to the sauce
and simmer till chicken is tender and done.
Serve with rice.
Serves 4
FARM HOUSE CHICKEN PIE
Ingredients
4 Portions chicken cooked with 250 grins sausage meat rolled into 25 mm
mixed herbs and onions balls
4 sticks of celery, chopped 125 grms Mushrooms, sliced
Oil Flour
Pepper 1 packet puff pastry or make your own
125 g Bacon cut into 25 mm strips 1/2 —1 cup hot chicken stock
Salt
Method
Fry sausage, bacon, celery and mushrooms in oil till brown
Stir in flour and seasoning
Add hot stock
Add chicken pieces, whole or cut up, and stir well
Place in pie dish, cover with rolled — out pastry
Bake 35-40 minutes at 200°C.
WITH BEST WISHES FROM JENNY VERSVELD CONGRATULATIONS AND BEST
WISHES — MARONDERA W.I.
34 35
PAPRIKA CHICKEN
Ingredients
4 Chicken portions 1 tablespoon Oil
1 Red pepper, sliced 300 mls chicken stock
1 teaspoon paprika 1 bay leaf
2 tablespoons tomatoe puree Small carton sour cream or natural
yoghurt
Method
Brown chicken pieces in oil with red pepper.
Arrange in casserole.
Add all ingredients except cream/yoghurt.
Cook for 45-50 minutes at 200°C.
Stir in cream/yoghurt.
Serve with Rice or Pasta
JENNIES CHICKEN
Ingredients
1 cut-up chicken or pieces of your choice
MARINADE:
1 cup soya sauce 3/4 cup white wine
3 tablespoons sugar 2 teaspoon ground ginger
1/2 teaspoon Garlic powder
Method
Marinade chicken for 12 hours.
Bake uncovered in marinade for 1 to 1 1/2 hours at 160°C.
Baste occasionally.
This can be used for a Braai as well.
HONEY BARBECUED CHICKEN
1 desertspoon worcester sauce
3 chopped onions Juice of 1 lemon
Ingredients
1/2 cup chutney 1/2 cup tomatoe juice
1/2 cup Oil 2 tablespoons honey 1 chicken
Method
Joint and season the chicken pieces well.
Mix the above ingredients and coat the chicken pieces.
Place in an open roasting pan, skin side up.
Bake for 2 hours — oven temperature 250°C.
Baste frequently.
CHICKEN IN ORANGE AND MUSTARD
Ingredients
1 medium chicken Juice of 1 orange
1 tablespoon mustard salt and pepper to taste
Method
Place seasoned chicken in oven-proof dish.
Make orange juice up to 100 mls., add mustard.
Cover and cook for 1 hour, basting as necessary.
Draw off juice and make a gravy.
Leave chicken open to crisp skin.
Serve with fresh vegetables and potatoes.
CHICKEN WITH HONEY AND TURMERIC
Place chicken in oven —proof dish, add salt and pepper to taste. Sprinkle with
turmeric.
Heat honey and pour over chicken.
Cook till done.
SWEET 'N SOUR CHICKEN
Ingredients
2 large chicken breasts 125 mls Maizola cornflour
1 egg beaten 12.5 mls warm water
salt and freshly ground pepper to taste
Sauce
15 ml Maizola cornflour 82 ml Lemon juice
1 oxo chicken cube 200 ml warm water
20 ml honey 25 ml Seedless raisins
Piece of ginger, peeled and crushed or 5 mls ground ginger powder
Method
Remove bones from chicken breasts, split and pound until flat.
Season chicken with salt and pepper.
Mix cornflour, egg and water until smooth.
Dip chicken in batter to coat on both sides.
Fry in a little oil until golden brown and cooked.
Drain on paper towels then transfer to a heated serving platter.
Serve with raisin sauce.
Sauce
Mix cornflour and lemon juice until smooth.
Dissolve chicken cube in hot water.
Mix all ingredients and bring to boil, stirring constantly.
Preparation time: 20 mins.
Cooking time: 20 mins.
BEST WISHES FROM IRENE JOHNSTON
36
CONGRATULATIONS AND BEST WISHES — PETER & LIZ JAMES
'47
BOBOTEE Microwave
GROUP A GROUP B
1 tablespoon ginger 100 g raisins
1 or 2 tablespoons Curry Powder 2 tablespoons Apricot Jam
2 tablespoons Brown Sugar 4 tablespoons Chutney
1 tablespoon Turmeric 2 tablespoons Vinegar
2 teaspoons Salt 2 tablespoons Worcester Sauce
1 teaspoon Pepper 2 tablespoons Tomato Paste
25 ml Oil 2 tablespoons Meatball Mix (optional)
1 chopped onion
2 thick slices bread
2 eggs 1 kg Mince
1 1/2 cups milk
Method
Heat the oil in a 2 litre casserole on HIGH for 1 min. Add Group A ingredients and the chopped
onion. Cook on HIGH 3 minutes. Remove. Add Group B ingredients, the meat and the bread soaked
in half the milk. Cover with pierced clingwrap and cook for 1520 minutes on medium. Stir halfway
through the cooking making sure that the mince is broken up well. Stir again after cooking and
smooth the top — check seasoning. Beat the eggs and remaining milk — pour over — arrange
washed lemon leaves on top and cook uncovered for 10 minutes for custard to set. (Medium).
This freezes well and can be cooked up to the custard stage and finished off when needed. Serve
with rice, bananas, salads and chutney like a curry.
Serves 8-10.
SPICEY TOMATO CHICKEN MICROWAVE
Ingredients
4 chicken breasts skinned 1 tablespoon oil
1 tablespoon lemon juice 1 tablespoon Worcestershire sauce
4 tablespoons water, mixed with
2 teaspoons cornflour Maizola 3/4 cup tomato sauce
2 tablespoons dark brown sugar 1 chopped onion, large
Method
1 Place chicken pieces in microwave dish large enough to take the sauce. Cut thicker
pieces in the middle to allow sauce to penetrate.
2 Put onion and oil in glass bowl, cover with clingwrap, piercing 2 holes, and
microwave on High 2 minutes.
3 Stir in remaining ingredients, cover and cook 4 minutes on High.
4 Stir and pour over chicken. Cover and cook 5 minutes, rearrange pieces and cook a further 10 minutes. Stand for 3 minutes. Very tasty.
FRUITY CHICKEN (MICROWAVE)
Ingredients
1,5 kg chicken portions (thighs
are best) 1 packet mushroom soup powder
375 ml Fruit juice (apricot or orange liquifruit is best but experiment with different
flavours — to make more economical use mazoe and water)
1 onion finely chopped 25 ml Chutney
250 g Mushrooms (optional)
Method
Prick chicken skin and place skin side up in suitable dish.
Mix soup powder and juice together.
Add garlic, onion and chutney.
Pour mixture over chicken
Cover with lid or clingwrap
Cook on medium for 30 to 40 mins until tender
Garnish with parsley, orange segments or apricot halves.
Serve with rice and salad.
CONGRATULATIONS AND BEST WISHES — CATHERINE CALDERWOOD
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