Slow Cooker Chicken Taco Soup

Makes

6

Ingredients

• 1/2 cup crunchy peanut butter
• 2 tablespoons sweet chilli sauce
• 1 teaspoon soy sauce
• 280ml can coconut cream
• 1 tablespoon vegetable oil
• 750g chicken thighs, cut into 2cm cubes
• 4 green onions, thinly sliced
• 2 sheets shortcrust pastry
• 2 sheets puff pastry
• 1 egg, beaten

Method

1. Combine peanut butter, sweet chilli, soy sauce and coconut cream. Set aside.
2. Heat oil in a frying pan over high heat. Add chicken. Cook for 5 minutes, stirring, or until browned. Add onions. Cook for 1 minute. Stir in peanut sauce. Remove from heat. Refrigerate until cold.
3. Place a baking tray into oven. Preheat oven and tray to 200°C. Grease 6 x 7.5cm (base), 12cm (top) pie pans.
4. Cut pastry sheets into quarters. Use shortcrust pieces to line pans. Fill pies with chicken mixture. Brush edges with water. Top with puff pastry. Press edges together. Brush with egg. Cut shapes from remaining shortcrust pastry. Place onto pies. Brush with egg. Sprinkle with salt and pepper.
5. Place pies onto hot baking tray. Bake for 25 to 30 minutes or until golden. Serve.

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Source

Super Food Ideas – August 2004
Super Food Ideas – August 2004, Page 28
Recipe by Dixie Elliott

Incoming search terms:

• satay chicken pie

Makes

12

Ingredients

• 2 sheets frozen puff pastry, just thawed
• 4 chicken sausages
• 24 baby spinach leaves (optional)
• 1 lightly beaten egg
• chutney or barbecue sauce, to serve

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Place puff pastry on a flat work surface and cut in half. Snip the end off sausages and squeeze out the sausage mince in a straight line across the middle of each pastry strip on the longest side. Top with a couple of baby spinach leaves, if desired. Roll up pastry to form a long tube, trim the edges then cut each tube into three pieces. Place the sausage rolls on prepared tray. Brush lightly with egg. Bake for 15 minutes or until golden and cooked through. Remove from the oven and set aside to stand for 5 minutes. Serve with chutney or barbecue sauce.

Notes

• These cheat's sausage rolls will help encourage basic culinary skills.

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Taste.com.au – April 2009
Taste.com.au – April 2009, Page 6
Recipe by Kate Murdoch

Incoming search terms:

• chicken sausage in puff pastry

Ingredients (serves

• 1 1/2 tablespoons olive oil
• 12 (1.25kg) Steggles chicken thigh fillets, trimmed, quartered
• 2 large brown onions, halved, sliced
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 2 teaspoons ground cinnamon
• 1/2 teaspoon chilli powder
• 2 cups chicken stock
• 1 cup fresh dates, pitted, halved
• 1/4 cup honey
• Steamed basmati rice, chopped fresh
• Coriander and toasted slivered almonds, to serve

Method

1. Heat 1 tablespoon oil in the bowl of a 7- litre slow-cooker (see note) over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until browned all over. Transfer to a plate.
2. Heat remaining oil in cooker bowl. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add cumin, turmeric, cinnamon and chilli. Cook, stirring for 1 minute or until fragrant. Return chicken and juices to bowl. Add stock and 1/2 cup cold water. Season with salt and pepper. Return bowl to cooker.
3. Turn slow-cooker to low. Cover with lid. Cook for 6 hours or until chicken is tender. Stir in dates and honey. Top with coriander and almonds. Serve with rice.

Notes

• We used a slow-cooker with an 'easy-sear' bowl. If you don't have one you could brown ingredients in a frying pan then transfer to the slow cooker bowl.

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Super Food Ideas – August 2010
Super Food Ideas – August 2010, Page 32
Recipe by Kim Coverdale

30 minutes

Cooking Time

15 minutes

Ingredients (serves 4)

• 1/2 cup (85g) burghul (cracked wheat)
• 1 1/2 cups (375ml) chicken stock
• 4 single chicken breast fillets
• Olive oil spray
• Sea salt & freshly ground pepper
• 1 Lebanese cucumber, finely chopped
• 2 shallots, finely chopped
• 2 vine-ripened tomatoes, finely chopped
• 2 cups fresh continental parsley leaves, chopped
• 1 cup fresh mint leaves, chopped
• 1 tbs olive oil
• 2 tbs fresh lemon juice

Method

1. Place the burghul and chicken stock into a ceramic or glass dish. Cover and set aside for 30 minutes to soak. Drain well.
2. Meanwhile, preheat oven to 180°C. Lightly spray the chicken with oil and season with salt and pepper. Heat a non-stick frying pan over a medium-high heat. Cook the chicken breasts for 2 minutes on each side or until golden. Place on a baking tray. Bake for 7-10 minutes or until just cooked through. Cover with foil and set aside for 5 minutes to rest before slicing.
3. Place the chicken, burghul, cucumber, shallots, tomatoes, parsley, mint, olive oil and lemon juice in a bowl and toss to combine. Season with salt and pepper. Serve.

Notes

• Time saver: If you are looking for a quick alternative, buy some ready-made tabouli and serve with barbequed chicken and a lemon wedge.

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Fresh Living – 17 January 2005
Fresh Living – 17 January 2005, Page 35
Recipe by Kim Meredith

60 minutes

Cooking Time

7 minutes

Ingredients (serves 4)

• 1 tsp oil
• 1 red onion, cut into thin wedges
• 1 large red capsicum, deseeded, thinly sliced
• 350g Satay Style chicken thigh stir-fry
• 100g bean shoots
• Steamed rice, to serve
• 1 Lebanese cucumber, cut into matchsticks
• Fresh mint leaves, to serve

Method

1. Heat oil in a large frying pan or wok over a medium-high heat. Stir-fry the onion for 1 minute.
2. Add the capsicum and chicken thigh stir-fry. Stir-fry for 5 minutes or until chicken is cooked through.
3. When ready to serve, toss the bean shoots through the hot stir-fry. Serve on the rice, topped with the cucumber and mint leaves.

Notes

• Cooking: 7 mins (plus 15 mins for rice)

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Fresh Living – 16 May 2005
Fresh Living – 16 May 2005, Page 42
Recipe by Gemma Purcell

• 4 single chicken breast fillets
• 1 bunch fresh coriander, leaves picked, roots reserved
• 1/2 tsp freshly ground black pepper
• Pinch of salt
• 1 tsp sesame oil
• 4 Lebanese cucumbers, thinly sliced
• 5cm-piece fresh ginger, peeled, cut into matchsticks
• 4 shallots, trimmed, sliced
• 1/4 cup (60ml) rice wine or white vinegar
• 1 tbs caster sugar

Method

1. Place the chicken in a saucepan. Add the coriander roots, pepper, salt, sesame oil and 3 cups (750ml) water.
2. Bring to the boil over a medium heat. Reduce the heat to medium and simmer for 5 minutes. Cover and remove the pan from the heat. Set aside for at least 1 1/2 hours. Drain and shred the chicken into large pieces.
3. Combine the cucumber, ginger, shallots, vinegar and sugar in a large bowl. Gently squeeze the cucumbers to soften them. Stir in coriander leaves. Serve the salad with the chicken.

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Fresh Living – 29 March 2004
Fresh Living – 29 March 2004, Page 6
Recipe by Michelle Noerianto

• 800g chicken thigh fillets, trimmed, halved
• 2 teaspoons olive oil
• Basil pesto
• 2 cups firmly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves, peeled, quartered
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons lemon juice
• 1/3 cup olive oil

Method

1. Make basil pesto: Place basil, pine nuts, garlic and parmesan in a processor. Process until roughly chopped. Add lemon juice. Process until combined. With motor running, add oil in a thin, steady stream. Process until combined. Transfer to a bowl. Season with pepper. Cover. Refrigerate until required.
2. Preheat a barbecue plate or chargrill on medium. Brush chicken with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side or until cooked through.
3. Top chicken with pesto. Serve.

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Super Food Ideas – April 2008
Super Food Ideas – April 2008, Page 73
Recipe by Alison Roberts

15 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 x 250g punnet cherry tomatoes, halved
• 120g mixed salad leaves
• 1 small red onion, halved, thinly sliced
• 2 tbs olive oil
• 1 1/2 tbs fresh lemon juice
• Freshly ground black pepper
• 3 (about 450g) single chicken breast fillets
• 50g (1/3 cup) plain flour
• 1 1/2 tsp chilli powder
• 2 tsp garlic powder
• Pinch of salt
• Vegetable oil, for shallow frying
• 1 1/2 tbs sea salt flakes

Method

1. Combine tomato, salad leaves and onion in a bowl. Whisk olive oil and lemon juice in a jug. Season with pepper. Drizzle dressing over salad mixture and toss until well coated. Place in a serving bowl.
2. Slice the chicken across the grain into 2cm-thick strips. Combine flour, chilli powder, garlic powder and salt in a bowl. Add the chicken and toss until well coated. Shake off any excess.
3. Heat enough vegetable oil in a heavy-based frying pan over medium-high heat to reach a depth of 1.5cm. Add one-third of the chicken and cook for 1-2 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining chicken, adding and reheating oil between batches.
4. To serve, arrange chicken over salad and sprinkle with sea salt flakes.

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Good Taste – May 2003
Good Taste – May 2003, Page 65
Recipe by Kerrie Sun

Cooking Time

50 minutes

Ingredients (serves 4)

• 700g Sebago potatoes, peeled, cut into 3cm pieces
• olive oil cooking spray
• 4 (340g each) chicken marylands
• 2 carrots, peeled, cut into 3cm pieces
• 3 zucchini, cut into 3cm pieces
• 1/3 cup flat-leaf parsley leaves, chopped

Method

1. Place potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium. Partially cover and cook for 10 minutes or until just tender. Drain.
2. Preheat oven to 180°C. Lightly spray 2 oven trays with oil. Place chicken on 1 tray and potatoes, carrots and zucchini on the other. Spray chicken and vegetables lightly with oil. Season with salt and pepper. Place in oven, with vegetables on shelf below chicken. Roast for 30 to 40 minutes or until chicken is golden and cooked through.
3. Remove chicken from oven and stand for 5 minutes. Meanwhile, increase oven to 220°C and roast vegetables for a further 5 minutes or until golden and tender.
4. Sprinkle vegetables with parsley and salt. Serve with roast chicken.

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Super Food Ideas – May 2005
Super Food Ideas – May 2005, Page 43
Recipe by Nadia French