Nadia Lim Chicken Recipes
CHICKEN SAAGWALA
Steps:
- Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.
- Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.
- Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.
- Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.
- Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.
Nutrition Facts : Calories 534 kcal, ServingSize 1 serving
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HONEY MUSTARD CHICKEN - NADIA LIM
Allow to bubble for a minute, then cover with a lid and cook for 8 minutes. Remove lid and reduce heat to low-medium. Carefully transfer about ¼ cup of cooking …
From nadialim.com
Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
- Pat chicken thighs dry with paper towels and season with salt. Add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point). Set aside on a plate.
- Return pan to heat (do not clean; you want to retain the flavours from the chicken), add a drizzle of oil and reduce heat to medium. Add leek rounds and cook for a few minutes on each side until golden. Try to keep the rounds intact as this will prevent them from drying out and they’ll look beautiful for serving.
- Mix stock, mustard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Allow to bubble for a minute, then cover with a lid and cook for 8 minutes.
- Remove lid and reduce heat to low-medium. Carefully transfer about ¼ cup of cooking liquid to a bowl. Add crème fraîche to bowl, whisk until smooth, then return to the pan. Simmer gently until the sauce thickens slightly. Season generously with freshly ground black pepper. Serve with mashed potato and steamed beans or broccoli.
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Estimated Reading Time 2 mins
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- Combine brown rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
- In a shallow bowl, combine soy sauce, sugar and garlic. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Add chicken to soy mixture and toss to coat.
- Place seasoned flour and breadcrumbs in separate bowls and whisk egg in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
- To prepare the slaw, place all ingredients into a large bowl and mix to combine. Season to taste with salt and pepper.
ONE-PAN HONEY MUSTARD CHICKEN THIGHS | FOOD TO LOVE
2018-02-09 Nadia Lim's honey mustard chicken recipe is too good not to become a family favourite! Ready in just 30 minutes and cooked to perfection in one pan, this dish is delicious served with mashed potatoes. Feb 09, 2018 4:07am. By Nadia Lim. 10 mins preparation; 20 mins cooking; Serves 4; Print. Read this next . Recipe Creamy baked lemon pepper chicken thighs. Food. Recipe …
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 30 mins
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 30 mins
- Pat chicken thighs dry with paper towels and season with salt. Add a drizzle of oil to a large, non-stick frying pan on medium-high heat (choose a pan with a lid as it will be needed later). In two batches, sear chicken for 2-3 minutes on each side until golden (thighs do not need to be cooked through at this point). Set aside on a plate.
- Return pan to heat (do not clean; you want to retain the flavours from the chicken), add a drizzle of oil and reduce heat to medium. Add leek rounds and cook for a few minutes on each side until golden. Try to keep the rounds intact as this will prevent them from drying out and they'll look beautiful for serving.
- Mix stock, mustard and honey in a bowl then add to leeks in the pan, along with thyme and seared chicken (plus its juices). Allow to bubble for a minute, then cover with a lid and cook for 8 minutes.
- Remove lid and reduce heat to low-medium. Carefully transfer about ¼ cup of cooking liquid to a bowl. Add crème fraîche to bowl, whisk until smooth, then return to the pan. Simmer gently until the sauce thickens slightly. Season generously with freshly ground black pepper. Serve with mashed potato and steamed beans or broccoli.
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From nadialim.com
Estimated Reading Time 1 min
From nadialim.com
Estimated Reading Time 1 min
- Preheat oven to 200 degC/390 Fahrenheit. Line an oven tray or dish with baking paper (for easy clean up).
- Combine honey, orange juice, orange zest, soy sauce, sesame oil, garlic and ginger in a medium-size pot or fry pan. Boil until syrupy and reduced by half, this will take about 7-10 minutes.
- Heat a good drizzle of oil in a large fry pan on medium to high heat. Season chicken drumsticks with salt. Lightly brown chicken drumsticks all over, about 3 minutes.
- Place chicken drumsticks in prepared tray or dish, pour over honey and orange glaze and toss to coat. Bake for 40 minutes, basting every 10-15 minutes, until chicken is cooked through and glaze is reduced and sticky. Remove from oven and sprinkle over sesame seeds.
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Recipe Coriander and Lime Grilled Chicken. Jump to Recipe Print Recipe. Coriander and Lime Grilled Chicken. If you love south-east Asian flavours, you’ll love this marinade of coriander, lime and fish sauce. Serve with a light salad or veges for a great healthy dinner, or an extra special packed lunch for work. Print Recipe Pin Recipe…
From nadialim.com
Estimated Reading Time 1 min
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Estimated Reading Time 1 min
- To make the marinade, blend all ingredients together in a food processor or blender until a paste. Alternatively, if you don’t have a food processor or blender, chop the coriander very finely and mix with all other ingredients, or crush all ingredients (except lime juice) in a mortar and pestle until a paste, then stir in lime juice.
- Combine chicken with marinade and leave to marinate in the fridge for at least 1 hour, or up to 8 hours.
- When ready to cook, remove chicken from fridge and stand at room temperature for 20-30 minutes (your meat will cook much more evenly if it is at room temperature before cooking). Cook on a preheated BBG grill (medium to high heat) for 3-5 minutes on each side or until cooked through. Allow to rest for a few minutes before serving.
SMOKED PAPRIKA CHICKEN WITH ROAST POTATO ... - NADIA LIM
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From nadialim.com
Estimated Reading Time 2 mins
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Estimated Reading Time 2 mins
- PREHEAT oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill or hot plate to medium-high (if using).
- Toss potatoes on prepared tray with first measure of smoked paprika and a little oil. Season with salt and pepper and bake for 25-30 minutes, until golden and cooked through. Turn once during cooking. Set aside to cool slightly.
- Pat chicken dry with paper towels and place in a large bowl with orange zest, second measure of paprika, mustard, tomato sauce and sweet chilli sauce. Season with salt and pepper and mix to combine. Set aside to marinate for 10-15 minutes.
- Place all salad ingredients in a large bowl with cheese. Mix sour cream, mayo and mustard together in a small bowl and set aside.
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Servings 4Estimated Reading Time 2 mins
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Servings 4Estimated Reading Time 2 mins
- Toss kumara with olive oil and rosemary on lined oven tray and season with salt and pepper. Roast for about 15 minutes until golden turning once during cooking.
- Pat chicken breasts dry with paper towels and cut horizontally into thin steaks; to do this, lay on hand flat on top of a chicken breast on a chopping board and use a large sharp knife in the other hand to carefully and evenly slice through horizontally, keeping equal thickness on either side as best you can. Season each piece with salt. Heat oil in a large fry-pan. Brown chicken steaks for 1 minute on each side (do not cook all the way through). Set aside.
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CREAMY CHICKEN AND THYME PIE | MY FOOD BAG BLOG
2020-10-13 Keep pan on medium-high heat. Add remaining oil to pan and cook leek, celery, garlic, thyme and water for about 4–5 minutes, until soft. Scrape bottom of pan with a wooden spoon to release any pan brownings. Roughly dice chicken into 102 cm pieces. Return diced chicken …
From blog.myfoodbag.co.nz
Estimated Reading Time 2 mins
From blog.myfoodbag.co.nz
Estimated Reading Time 2 mins
- Preheat oven to high. Bring a medium pot of salted water tot he boil. Set aside a medium casserole or pie dish (about 20–22cm or similar).
- Cook kumara and cauliflower in boiling water for about 15 minutes, until tender. Drain well and tip back into pot. Roughly mash and season to taste with salt and pepper.
- While veggies cook, prepare filling. Heat 1 tsp of the oil in a large fry-pan on high eat. Pat chicken dry, season with salt and pepper, and cook for a bout 3 minutes each side until golden (it does not need to be cooked all the way through), remove from pan and set aside. Keep pan on medium-high heat.
- Add remaining oil to pan and cook leek, celery, garlic, thyme and water for about 4–5 minutes, until soft. Scrape bottom of pan with a wooden spoon to release any pan brownings. Roughly dice chicken into 102 cm pieces. Return diced chicken with any resting juices to pan, along with stock and soy sauce. Bring to a simmer and cook for about 3 minutes, until chicken is cooked through.
QUICK APRICOT CHICKEN CASSEROLE - NZ HERALD
2013-01-13 Set chicken aside. Drizzle a little more oil into the same pan and fry onion and garlic until soft, about 3-4 minutes. Add back the chicken, along with the tomato paste, sweet chilli …
From nzherald.co.nz
Servings 4Estimated Reading Time 1 minCategory Weeknight Meals, Weekend Meals
From nzherald.co.nz
Servings 4Estimated Reading Time 1 minCategory Weeknight Meals, Weekend Meals
- Heat oil in a large frying pan or saucepan and brown chicken pieces for 2-3 minutes on both sides until lightly browned. Set chicken aside.
- Add back the chicken, along with the tomato paste, sweet chilli sauce, herbs, tomatoes, apricots, water and stock powder. Roughly break up the apricots with a wooden spoon.
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From pinterest.ca
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