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Posts Tagged ‘Chicken’

Movida’s Adobo de Pollo

Posted in Barbecue, Chicken, Food, Sherry, tagged , , , , , , , on 25 February 2011| Leave a Comment »

Movida is the best Spanish restaurant in Melbourne. We were there last June and just got a table by the skin of our teeth as it is massively popular. It’s up a little cobbled street and if you didn’t know better you would walk right by which would be a big mistake as the tapas are fandabbydosey. They also have a crackin wine list and great staff – our idea of heaven. So book your table before you go!!

Jono’s sister Rachel sent us Movida Rustica for Christmas, the second cookbook to come out of this restaurant and we’ve been dying to get stuck into the recipes.

These barbecue kebabs have a delicious herby flavour with a massive oomph from the smoked paprika and they give off a fabulous sweet smoke when they’re cooking. So if you’re not going to Melbourne or indeed Spain any time soon we suggest you try these.

P.S. M&S are at last doing skinless, boneless chicken thighs but they are in the casserole section rather than the chicken section.

P.P.S. You’re supposed to marinade the chicken overnight but we forgot and just marinated for 1 hour and it was still great.

Adobo de Pollo (or Chicken skewers with paprika and oregano to us Irish folk) – makes 12 tapas

  • 1kg skinless chicken thigh meat, cut into 2.5 cm chunks
  • 2 tbsp smoked sweet paprika
  • 1 tbsp cumin seeds, roasted and ground
  • 3 garlic cloves, finely chopped
  • 3 tbsp finely chopped parsley
  • 1 tsp dried oregano
  • 1/2 tsp saffron threads
  • 1 tsp fine sea salt
  • 125ml extra virgin olive oil

Combine all of the ingredients in a big bowl, cover with cling film and marinate overnight in the fridge (or for as long as you’ve got).

Thread the chicken onto 12 metal skewers.

Heat the barbecue to high and cook the skewers for 5 minutes, or until cooked through, turning often.

Let them cool slightly and serve – we had ours with some herby lemon couscous.

Wine suggestion: Do like the Spanish and drink Sherry – we had a glass of Lustau VORS (Very Old Rare Sherry) dry Oloroso which is exceptionally special but any dry Oloroso or Amontillado will serve you well. Chin chin!

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Josh’s Mediterranean Chicken

Posted in Chicken, Food, tagged , , , , , , on 16 February 2011| 2 Comments »

Here’s a recipe from my friend Josh. I was a bit confused when I read it – I’m all for easy recipes but chucking it all in a pot and sticking it in the oven made me think there was a step left out. Anyways apparently not. So chuck the following ingredients in a casserole with a lid and put it in the oven for 1 hour at 180C (don’t add the olives until 10 to 15 minutes before the end). Very tasty and easy-peasy. It can also survive waiting for half an hour in the oven if someone arrives home late…. can’t it Jono?

  • tin chopped tomatoes
  • 2-4 chicken breasts or thighs (leave them whole or cut them in two like I did)
  • 8-10 shallots
  • chopped sun-dried tomatoes (to taste – I used a small handful)
  • 200-300ml chicken or vegetable stock
  • 1 onion, grated
  • basil and oregano (I used a tsp of dried basil and a tsp of dried oregano)
  • salt and pepper
  • a big handful of olives

Serve with something starchy – rice, pasta, potatoes – whatever takes your fancy.

Thanks Josh!

Wine suggestion: We had a glass of a Sauvignon Blanc/Semillon blend from Bordeaux (Le G de Chateau Guiraud – a dry wine from the famous chateau making gloriously sweet Sauternes) and it worked well or if you fancy a red you could try a nice Italian Barbera.

Julie

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Garlic, Thyme & Lemon Chicken

Posted in Chicken, Food, Healthy, tagged , , , on 12 January 2011| 2 Comments »

Super easy and quick: this was on the table in under 15 minutes and tasted great! It’s also another healthy recipe for all of you January dieters (us included!). This serves two people.

  • 2 skinless Chicken breast fillets
  • 1 clove of garlic, crushed
  • Thyme leaves from 2 sprigs
  • Olive oil
  • 1.5 lemons – 1 juiced and half cut into wedges
  • 2 slices of crusty bread, toasted (we used ciabatta)
  • rocket to serve

Make a cut in the side of each chicken and open them up like a book. Cover in cling film and flatten out evenly with your hands.

Mix garlic and thyme with 2 teaspoons of olive oil and spread over the chicken.

Heat a non-stick frying pan and cook the chicken for 2 minutes on the first side and 1 minute on the other. We needed to do them separately as our frying pan wasn’t big enough for two (and the pan is big). Put both chicken breasts back in the pan when done, pour over the lemon juice and season well. Make sure you turn them over to pick up the pan juices and tasty bits.

Serve each chicken breast on a slice of toast and top with the rocket and a wedge of lemon.

Wine suggestion: something lemony like an unoaked Semillon or a Gavi di Gavi (unfortunately we just had a glass of water)

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