Tag: jamie oliver

Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

This can be served as a main or an appetizer.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.

Crunchy Garlic Chicken

 

 

This recipe is from Jamie’s Food Revolution cookbook. This book has healthy and low-cost meals. If you were able to watch his Food Revolution show you know how he went into homes within the USA and tried to coax them into eating healthier. He is truly an inspiration. Loved this recipe but I recommend adding more spice.

A note from Jamie;

“The crumbing technique is so versatile – you can prepare pork, turkey or even cod in exactly the same way. As there is olive oil in the crumb mixture, you can grill, fry, roast, or bake the meat dry in the oven and it will go lovely and golden.”

Ingredients;

  • 2 skinless chicken breast fillets (about 8 ounces each)
  • 3 cloves of garlic
  • 2 lemons
  • 15 Saltine crackers (preferably unsalted tops)
  • 2 tablespoons olive or vegetable oil
  • 8 sprigs of fresh Italian parsley
  • 1/8 teaspoon sea salt
  • freshly ground black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 large egg plus one egg white
  • Lemon wedges, for serving

Directions:

Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and pound a few times with a mallet until they are more or less the same thickness. Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Blend until the mixture is very fine, then pour these crumbs onto a plate. (If using a blender, leave out the oil and chop the parsley roughly and the garlic finely. Add the garlic and parsley after the crackers are pretty much blitzed and mix in the oil once you’ve dumped the mixture onto a plate.)

Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

To cook your chicken:

Preheat your oven to its highest temperature (475°F). Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.

 

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