1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

Tags: , , ,

Oven rotisserie chicken with broccoli and cashew nut rice

BT Toronto | posted Thursday, Sep 12th, 2013

chickencashew

Sometimes the convenience of ordering-in is hugely enticing.  This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Oven rotisserie chicken with broccoli and cashew nut rice

Serves 4

Preparation time: 15 minutes | Cooking time: 45 minutes

Ingredients:

  • 8 chicken legs
  • 1 package Maggi So Juicy Rôtisserie
  • 4 spring onions, sliced
  • ¼ cup cashew nuts
  • 1 cup converted white rice
  • 2 Tbsp canola oil
  • 1 small head of broccoli, cut into florets
  • 2 eggs, beaten

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven.
  2. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
  3. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
  4. Cook rice according to pack instructions and set aside (covered).
  5. Heat half the oil in the same pan and stir fry the broccoli until tender.
  6. Transfer into a bowl and keep covered.
  7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
  8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
  9. Pour oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  10. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  11. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  12. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

Tags: , , , , , ,

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

BT Toronto | posted Thursday, Sep 12th, 2013

chickensweetpotato

As we get into colder autumn days,  the warm, creamy potatoes provide comfort and play the perfect partner to this herbaceous chicken.

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

Serves 4

Preparation time: 15 minutes | Cooking time: 40-45 minutes

Ingredients: 

  • 4 chicken breasts
  • 1 package Maggi So Juicy Mixed Herbs
  • 1 large Russet potato, peeled and diced
  • 3 large sweet potatoes, peeled and diced
  • Freshly ground black pepper and salt
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium head of broccoli, cut into florets

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
  3. Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

Tags: , , , , ,