Garlic Chicken Nibbles And A Dill Dip Recipes

GARLIC CHICKEN NIBBLES AND A DILL DIP

Steps:

• Combine chicken with remaining ingredients in large bowl, stir well to coat chicken.
• Cover, refrigerate 3 hours or overnight.
• Remove chicken from marinade, reserve marinade.
• Place chicken on wire rack in baking dish.
• Bake, uncovered, in moderate oven about 50 minutes or until well browned and tender, brushing occasionally with reserved marinade.
• Serve with Dill Dip.
• Dill Dip- Combine all ingredients in a small bowl.

ROASTED CHICKEN NIBBLES AND POTATOES WITH LEMON FLAVOURS

Steps:

• Preheat oven to 200oC/400oF/Mark 6.
• In a large bowl combine black pepper, crush garlic, rosemary leaves, olive oil, chicken liquid stock, juice of one lemon, chicken and potatoes. Mix well.
• Pour into a large roasting pan and place lemon wedges over chicken and potatoes then sprinkle rosemary.
• Roast uncovered for 45 minutes or until chicken is golden brown.

SPICY CURRY MASALA CHICKEN NIBBLES

Steps:

• Cut chicken wings between joints. This will make them nibble size.
• Wash chicken nibble throughly and let it dry in a seive.
• In large bowl, mix flour, salt, cayenne pepper & garlic powder.
• Add Chicken nibble and with hand -- mix well, ensuring nibbles are well evevnly and well coated.
• In a Wok, heat enough oil to deep fry nibbles.
• When Oil is hot, put enough nibbles(do not over crowd). Every few minutes stir the chicken, so that it cooks evenly. Cook for about 6-8 minutes -- till it is lightly golden. Take out leave aside in a bowl.
• Once all chicken is cooked, drain oil from Wok and clean with paper towel.
• Curry Sauce.
• On medium heat, place Wok. Add Butter. once its little soft, add all ingredients, except corrindar. Stir well on low/medium heat for a minute. Taste for salt and chilli hotness. Adjust accordingly.
• Now add chopped orriandar and stir for another minute.
• Add cooked nibbles to the curry sauce and mix well on low heat for a minute. Keep stirring until nibbles is well coated.
• Ready to serve :-).

GARLIC DILL CHICKEN

Steps:

• Combine garlic, shallots, dill, basil, paprika, oils and lemon juice in a shallow baking pan that is large enough to hold the chicken pieces in a single layer.
• Add chicken and turn to coat the pieces.
• Cover and marinate at room temperature for at least 1 hour, turning occasionally.
• Place the pan containing the marinade and chicken in a preheated 350 degree F oven and bake 1 hour or until the chicken is tender.
• Baste with the liquid in the pan every 20 minutes.
• Remove chicken to a platter.
• Keep warm until the sauce is ready.
• Sprinkle the surface of the liquid in the baking pan with flour and stir with a wire whisk to combine.
• Heat the stock.
• Pour the liquid from the baking pan into a medium saucepan.
• Whisk the hot stock into the saucepan.
• Cook over medium heat, stirring constantly, until it comes to a boil and thickens to a medium gravy.
• If the sauce is too thick, thin with a little more stock.
• Serve over chicken.

STICKY HONEY, TOMATO AND MUSTARD CHICKEN

Steps:

• Preheat the oven to 425°F In a large roasting tin, mix together the honey, Worcestershire or soy sauce, ketchup and mustard. Season to taste.
• Add the chicken and toss well until it's evenly coated, then bake for 15 minutes.
• Turn the chicken pieces over and bake for another 15 minutes. Spoon off any surface fat from the sauce.
• Turn the chicken over again, add the tomatoes and coat in the sauce. Bake for a further 5 minutes, until the chicken is cooked, the tomatoes are tender and the sauce is sticky.
• Serve with potato wedges and salad.