Category Archives: chicken

Chickpea Fritters with Chicken Salad

You don’t need hours in the galley to impress your family or friends. I cooked this for Dwayne and myself for lunch when we arrived at Koh Phi Phi Don after sailing there from Ao Chalong in Phuket. This recipe is simple and delicious. The salad, with flavours of soy, sesame, lime, coriander, and mint is refreshing and delightful for lunch or dinner. I think this is one of those meals you can cook for your family or dress it up a little for an exciting dinner party entree or main course. Play around with garnishes and add a little colour with a sprinkle of chopped red chilli.

*This recipe can serve up to four people depending on the size of chickpea fritters.

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Ingredients
For the fritters

1 x 439g can chickpeas, rinsed, drained.
6 Tablespoons besan flour (or use plain flour)
3 eggs, lightly whisked
5 Tbs milk
2 spring onions, thinly sliced
Salt & pepper
Oil for frying

For the chicken salad

375ml (1 ½ cup) chicken stock
250 ml (1 cup) water
8 fresh kaffir lime leaves, roughly torn
2 single chicken breast fillets, excess fat trimmed
1 Tbs sesame seeds
1/3 cup loosely packed chopped fresh coriander (I have also use Thai basil place of coriander)
¼ cup loosely packed shredded fresh mint
1 Tbs light soy
1 Tbs fresh lime juice
2 tsp sweet chilli sauce
½ tsp sesame oil

Chickpea fritters with Chicken Salad - simple delicious recipe. chickpeas, chicken, lime, soy, sweet chilli, coriander, mint, sesame oil and sesame seeds

Method

For the chicken salad, combine stock, water and lime leaves in a frying pan over medium heat. Add the chicken and simmer, occasionally turning, for 10 minutes or until cooked. Remove from heat. Transfer chicken to a heatproof bowl with 1 Tbs of the stock mixture. Cool to room temperature.

Meanwhile, in a mixing bowl mash half a can of chickpeas using a fork. Add the eggs and milk, and mix well. Add the flour, spring onions and season with salt and pepper, and mix. Add in the other half a can of chickpeas and mix until well combined. Set aside to rest while you make the salad.

To make the chicken salad, finely shred the chicken and place in a bowl. Add the coriander, mint, soy sauce, lime juice, chilli sauce and sesame oil to the chicken and gently toss until just combined.

Heat oil in a non-stick pan over medium heat. Add a couple of spoonfuls of the batter into pan and spread into a round shape. Repeat to make three (or 7*) more fritters. Cook for 4 minutes or until golden underneath. Turn and cook for a further 4 minutes or until cooked. Transfer to a plate and cover with foil.

To serve place one fritter on each plate and top with a small amount of chicken salad. Top with another fritter and then top with the remaining chicken salad. Sprinkle with finely chopped red chilli if desired and serve immediately.

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Delicious fritters made with Chickpeas, topped with a fresh flavoursome chicken salad - soy, lime, sesame, mint and coriander! 
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Poached Chicken Breast with Ham, Herbs & Dijon Dressing

This scrumptious low fat poached chicken looks and tastes so good, you can easily use this recipe for a special occasion! Experiment with different ways of plating it up and match it with tasty vegetables.

Ham, recipe, herbs,
Poached chicken breast served on a bed of mashed pumpkin!

Ingredients

4 x 170g single chicken breast fillets.
¼ cup finely chopped fresh chives
¼ cup finely chopped basil
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
1 teaspoon olive oil
200g thinly sliced leg ham
4 spring onions, thinly sliced.

Zesty Dijon Dressing
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoons Dijon mustard

Low fat, herbs ham dijon

Method

Pound chicken breast between two sheets of plastic wrap (Glad, Saran, Cling wrap etc) until they are 1 cm thick. Combine herbs, garlic, rind and oil in a small bowl (or process in a food processor for a few seconds). Spread a quarter of the herb mixture on each chicken fillet and top with ham. Starting from one long side, roll chicken pieces tightly, enclose in plastic wrap and twist ends to seal. Wrap each layer in one more layer of plastic wrap to secure them.

Bring a saucepan, or large fry pan, of water to the boil. Add the prepared rolls, reduce heat and simmer for 15 minutes or until chicken is cooked through. Remove rolls and allow to cool for 5 minutes. Discard poaching liquid.

Meanwhile make the dressing by combining ingredients in a jar, securing top and shaking well.

Remove plastic wrap and slice rolls to about 1cm thick. Divide slices among serving plates. Sprinkle with spring onion, drizzle with dressing and serve with steamed veg.

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Poached chicken

Laos Larb Kai (Chicken Salad)

I have made the point of naming this Laos’ Larb Kai because it came to my attention while we were travelling in Laos, that the delicious meat salad called larb, did in fact originate in Laos not Thailand as many believe.

I have always enjoyed larb at the Thai restaurants in Adelaide, and in Thailand itself. I wasn’t surprised to see it on the menu in Laos, but I assumed, incorrectly, that the idea had derived from Thailand not the other way around. In fact, it is regarded as the national dish of Laos – unofficially.

This spicy meat salad is served at room temperature with sticky rice or salad vegetables.

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Ingredients

3 Tbs of uncooked sticky rice (Optional)
300g of chicken mince
3-4 asian shallots, finely sliced
2-3 stalks of spring onion, finely sliced (optional)
1 long red chilli, finely chopped
a handful each of mint and coriander* chopped
1 Tbs chilli flakes
The juice of one lime
1 Tbs fish sauce
1/2 Tbs brown sugar

How I make my larb….

First step is to toast the rice. I say optional for the rice because I have made it many times without the rice when I just wanted to make a quick meal. The toasted rice just adds texture.

To toast the rice, I just heated a wok on low heat without oil and added the rice. I continued to stir the rice until it browned and started to smell like popcorn about 10-15mins.

After I let the rice cool a little, I ground it in a mortal with pestle to a powder and set it aside.

For the salad dressing I mixed the juice of one lime with the fish sauce and brown sugar and set aside.

For the larb I added a little oil to my wok and fried up the chicken mince, breaking up any big lumps as I went. I removed the chicken from the heat and let it cool for a few minutes. This is when I prepared my vegetables (cucumber and beans) with which I was going to serve with the larb.

Once I was ready to serve I added the shallot, spring onion, and chilli flakes to the chicken in the wok and stirred it well (without heat). I then tossed in the mint, coriander, chopped red chilli and mixed well. I added the dressing next giving the salad a mix, before finally adding three tablespoons of the rice powder.

TIP: add the rice powder gradually as is will depend on the texture you want – I added one tablespoon gave the salad a good toss and did a taste test, before repeat that same process twice more.

Serve with rice or lettuce cups, or as I did with sliced cucumber and green beans.

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This spicy meat salad is made with chicken and fresh herbs.