Fruitychicken Recipes

FRUITY CHICKEN SALAD

Steps:

• Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.
• Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.

FRUITED CHICKEN

Steps:

• Place onion and chicken in a 5-qt. slow cooker. Combine the orange juice, soy sauce, Worcestershire sauce, mustard, orange zest and garlic; pour over chicken. Sprinkle with apricots and cranberries., Cover and cook on low for 4-5 hours or until a thermometer reads 170°. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

BAKED FRUITY CHICKEN

Steps:

• Pre-heat oven to 375 degrees.
• In a 13 X 9-inch pan, melt butter in the oven.
• In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
• Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
• Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
• Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
• Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
• Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.

FRUITY CHICKEN SALAD

Steps:

• Combine mayonnaise, sour cream, and orange juice in a nonreactive bowl. Add chicken, strawberries, kiwi, and oranges, and toss to coat. Cover and refrigerate for 2 hours.
• Serve on lettuce leaves, topped with cashews.

FRUITY CHICKEN SALAD PITAS

Steps:

• Combine the first 9 ingredients. Fill pita halves with chicken mixture.

FRUITY CHICKEN CURRY

Steps:

• Brown the chicken thighs in a pan with a splash of oil on medium heat. This step can be removed for a veggie curry.
• Add in the crushed garlic, onion and pepper. Stir in for 10 minutes until softened. If you would like a spicy curry, add in the chilli now.
• Mix in 2 teaspoons turmeric, 1 teaspoon ginger and a pinch of paprika.
• Reduce the heat to low and pour in 100ml coconut milk- or any milk of your preference. Let simmer until the colour is consistent and the milk is gently bubbling.
• Stir in the mango and pineapple chunks, then add two tablespoons of Greek yoghurt. My preference is The Collective Dairy mango yoghurt to bring out the fruity flavour.
• Let simmer for 15 minutes on a low heat.
• Boil 300g of rice to serve with the curry.

NANA'S FRUITY CHICKEN CURRY

Steps:

• In a large frying pan, fry the chicken breast until browned or, if you prefer you can just drop the raw chicken into the curry later.
• Add the onion, apple and banana to a medium sized casserole dish and fry until the onion has softened. (About 10 minutes)
• Add the curry paste and curry powder and stir into to the mixture.
• Add the chicken stock followed by the chicken.
• Simmer on a low heat for 30 minutes, stirring occasionally with the lid off. The liquid should reduce down.
• Add the coconut milk, raisins, nuts and chick peas (If using) and continue to cook for another 10 minutes.
• Serve with steamed/boiled white rice.

FRUITY CHICKEN CURRY

Steps:

• Mix the vinegar, curry powder, cumin, coriander, turmeric, garlic, ginger and sugar together.
• Add the chicken and mix. Leave to marinate for 20 minutes.
• Heat the oil in a large pan and add the onions. Cook until beginning to colour golden.
• Add the cloves and peppercorns and colour for 30 seconds.
• Add the chicken and marinade into the pan with the onions and simmer for 30 minutes or until the chicken is cooked thoroughly.
• Add the apricots, cover and cook for a further 15 minutes.
• Serve with pilau rice and chutneys.