HARISSA CHICKEN WITH OLIVES

Ingredients

8x 220g chicken thigh fillets, bone in, trimmed
8 cloves garlic, unpeeled
1 cup mixed olives
1/4 cup tomato paste
1 tbsp harissa paste
1 tbsp brown sugar
1/2 cup chicken stock
Sea salt and cracked black pepper
400g truss Roma tomatoes
Gremolata
1/2 cup chopped flat-leaf parsley leaves
1/2 cup chopped coriander leaves
1 tbsp lemon juice
1 tbsp shredded lemon zest
2 cloves garlic, crushed
SERVES 4

Method

Preheat oven to 180c
To make the gremolata, place the parsley, coriander, lemon juice and zest and garlic in a bowl and mix to combine. Set aside
Place the chicken, garlic, olives, tomato and harissa pastes, sugar and stock in a large baking dish and sprinkle with salt and pepper
Cover tightly with aluminium foil and roast for 1 hour
Increase temperature to 200c
Remove the foil, add the tomatoes and roast for a further 30 minutes or until the chicken is cooked through
Serve with the gremolata

Recipe source: Donna Hay (2013) The New Classics

SMOKEY CHILLI CHICKEN BURGER

Ingredients

1 tbsp olive oil
1 tbsp smoked sweet paprika
1 tsp dried chilli flakes
2x 200g chicken breast fillets, trimmed and sliced lengthways
2 bread rolls, halved
Rocket leaves
Lemon Mayonnaise
1/4 cup mayonnaise
1 tbsp unsalted butter
1 tablespoon lemon juice
SERVES 4

Method

To make the lemon mayonnaise, place the mayonnaise and lemon juice in a bowl and mix to combine
Combine the oil, paprika and chilli and pour over the chicken
Preheat a BBQ or char-grill pan over high heat
Cook the chicken for 2 minutes each side or until cooked through
Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve
Recipe source: Donna Hay (2010) Fast, Fresh Simple

GINGER, CHILLI AND LIME CHICKEN

Ingredients

3 long red chillies, deseeded and roughly chopped
25g fresh ginger, peeled and roughly chopped
3 cloves garlic
2 tbsp peanut oil
1 tsp sea salt flakes
1x 1.6kg chicken, butterflied
1 lime, halved
SERVES 4

Method

Preheat oven to 200c
Place the chilli, ginger, garlic, oil and salt in a small food processor and process to form a rough paste
Place the chicken on a roasting tray lined with non-stick baking paper
Rub the paste evenly over the chicken, add the lime to the roasting tray and roast for 35-40 minutes or until golden and the chicken is cooked through
Squeeze over the carmelised lime to serve
Recipe source: Donna Hay (2013) The New Classics

GARLIC AND THYME ROASTED BUTTERFLY CHICKEN

Ingredients

60g unsalted butter, softened
3 cloves garlic, crushed
1 tbsp thyme leaves
Sea salt and cracked black pepper
1 size 14-20 chicken
4 sprigs of thyme, extra
1 lemon, halved
Olive oil and lemon, for drizzling
SERVES 4

Method

Preheat oven to 200c
Place the butter, garlic, thyme, salt and pepper in a bowl then mix well to combine
Gently loosen the skin off the breast meat and push the butter mixture under the skin
Place the chicken on a baking tray with the extra thyme and lemon, drizzle with oil
Roast for 45 minutes, brushing with the pan juices halfway through, or until cooked through and golden
Recipe source: Donna Hay (2013) The New Classics

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