chicken maryland

This easy tray bake uses chicken Marylands which have so much flavour.  A single chorizo perfumes the whole base with its smoky oily goodness and baked chickpeas add crunch. 

Chicken, chorizo and chickpea tray bake

chorizo, halved lengthways and roughly chopped

cherry tomatoes, halved

red onion,

oregano (see tips above

garlic

tablespoons sherry or red wine vinegar

3 tablespoons extra virgin olive oil

chicken

paprika

Sea salt and pepper

Coriander leaves, to serve

Lemon bread

Arrange the chickpeas, chorizo, cherry tomatoes, red onion and oregano in a shallow roasting tray.

Lightly crush the garlic cloves with the side of a large knife, leaving the skin on. Add them to the tray along with the vinegar and half of the olive oil. Season with salt and pepper and toss to combine.

Arrange the chicken Marylands skin-side up on top of the base ingredients and season with a little salt and pepper. Sprinkle with the paprika and drizzle with the remaining oil.

Roast in the oven for 45–50 minutes or until the chicken is golden and cooked through. Scatter with plenty of coriander and serve.

A delicious rendition of the Indian classic, this Butter Chicken is creamy, full of flavour and is served with a side of fresh butter Roomali roti


Goila Butter Chicken

cinnamon

bay leaves

tbsp cumin seeds

½ tsp coriander seeds

tbsp green cardamom pods

black peppercorns

tsp whole cloves

red chillies

nutmeg

½ tsp ground mace

tsp kasoori methi (fenugreek leaves)

salt,

chicken Marylands

pre-hung Greek yoghurt

½ tsp mustard oil

ginger and garlic paste

tbsp Kashmiri red chilli paste

cardamom

¼ tsp Garam Masala

salt

bay leaf

cloves

mace

black cardamom pod

green cardamom pods

1kg Roma tomatoes, roughly chopped

peeled onion, roughly chopped

peeled garlic, roughly chopped

cashew nuts

tsp honey

water

milk

tsp coriander

½ tsp Kashmiri chilli powder

tbsp kasoori methi (fenugreek leaves)

butter

tbsp thickened cream

peeled onion, finely chopped

peeled garlic, finely chopped

½ tsp vegetable oil

pre-lit coal (from hibachi grill)

kg plain flour,

tbsp salt

banana

tsp caster sugar

½ tbsp vegetable oil

white vinegar

star anise

beetroot (aprox 150 grams), peeled and roughly chopped

caster sugar

small shallots, peeled and quartered

coriander,

mint,

peanuts

green chillies, stalks removed

2.5 cm piece ginger, peeled

garlic,

lemon juice

Reserved Roasted Kasoori Methi

Thickened cream, for drizzling

This retro chicken dish has breaded chicken with white gravy, creamed corn, and fried bananas, and it was pretty popular when I was growing up. This rendition is slightly more modern, but the essence is there.

Chicken with White Gravy (a la Maryland)

olive oil

unsalted butter

corn kernels (fresh or frozen (defrosted))

onion

eggs

heavy cream

all-purpose flour

Black pepper (or

sugar

cheese

chicken breasts (whole, boneless and skinless)

flour

Salt and black pepper (to taste)

panko breadcrumbs

Olive oil

onion powder

garlic powder

chicken stock

Salt and black pepper

chives

bananas (peeled, cut in half and then in quarters)

Make the corn pudding first. While it&#39;s baking, prepare the chicken and cook it in the same oven.

Fry the bananas at the last moment.

Turn on the oven to 375°F (190ºC).

Butter a large ceramic or glass dish.

If fresh, cook ⅔ cup heavy cream in salted boiling water until soft. If frozen, let the corn come to room temperature and drain excess water.

Melt 1  tablespoon  unsalted butter and 2 tablespoons olive oil in a skillet, and add the corn and ⅓ cup chopped onion and let it soften a little over medium heat for a few minutes. Remove from the heat and reserve.

In a large bowl stir 3 eggs with ½ cup whole milk and ⅔ cup heavy cream. Don’t beat, just integrate well.

Sift 2 tablespoons all-purpose flour over the egg mixture and stir well with a wire whisk.

Add the corn mixture, 2 tablespoons chopped fresh basil, ⅛ teaspoon sugar, 1 ½ teaspoons salt and ⅛ teaspoon Black pepper . Mix well.

Add 1/2 cup of the shredded cheese and stir everything.

Place in the dish and sprinkle the remaining 1/4 cup cheese on top.

Bake for about 40-45 minutes, until golden and puffed and almost firm inside. Don’t overbake or it will start to dry.

For corn pudding:

Preheat oven to 350ºF (180°C). Lightly oil a baking tray.

Cut 4 chicken breasts horizontally in half so you have 8 thinner chicken pieces.

Place 1 cup flour on a shallow plate and season with Salt and black pepper to taste. Place 2 eggs, lightly beaten on another shallow plate. Add 1 cup panko breadcrumbs to another shallow plate.

Take one chicken piece at a time and coat it in the flour mixture, lightly shaking off excess.

Dip it quickly in the egg mixture and then completely coat it in the panko breadcrumbs, making sure the crumbs are well adhered.

Repeat with the rest of the chicken.

Arrange in a single line on the prepared oven tray (you might need two trays), drizzle lightly with more olive oil and bake for 10 minutes. Turn over and bake for 5 or 10 more minutes until golden and fully baked inside.

For the chicken:

In a skillet melt 2 tablespoons butter.

Add 2 tablespoons flour, ¼ teaspoon onion powder and ¼ teaspoon garlic powder and stir with a whisk to mix. Cook for a minute over low heat, stirring constantly.

In a thin stream, slowly add ⅔ cup hot chicken stock and ½ cup milk while stirring constantly. Whisk to mix well and make sure there are no lumps.

Remove from the heat, add 3 tablespoons heavy cream and season with Salt and black pepper to taste.

For the white gravy:

Melt 4 teaspoons butter in a skillet over medium heat and add 2 bananas.

Cook for about 1 minute on each side, until golden but not mushy. Serve immediately.

For the bananas:

Place one chicken breast, whole or sliced in each serving plate. Pour some white gravy, add half a fried banana and one serving of corn pudding. Sprinkle plates with 2 tablespoons chopped chives on top of the gravy. Serve immediately.

To serve:

It is super easy to make but has intensive chicken flavour, Simple Salt chicken Rolls are great as a main dish, an addition to the antipasto platter,  a sandwich filling, etc. It keeps well in the fridge as well as frozen.Prep Time includes the time to leave the chicken after seasoning. I allowed 10 hours for Marinate Time but you can marinate up to 24 hours.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe so you can make up a complete meal. I hope it is of help to you.

Simple Salt Chicken Rolls

chicken leg (maryland)

tsp sugar

tbsp cooking sake

water ((note 2))

konbu

mirin

broccolini

Butterfly the chicken fillets (note 4) where the meat is very thick so that the thickness of the fillet becomes even. Using a fork or the tip of a knife, poke the skin in several places.

Sprinkle salt, sugar and sake over the fillets and massage ensuring that seasonings are rubbed into the flesh. Then, leave the chicken for 10 minutes. 

Place the fillet horizontally, skin side down on a work bench. Starting from the end closest to you, roll the fillet away from you. User strings to tie several places to secure the roll (note 5).

Roll another fillet in the same way.

Put the Flavoured Stock ingredients except konbu in a microwave-proof container (note 6) and mix well. Add konbu, then place the chicken rolls in the container. If the container comes with a lid, place the lid on loosely, otherwise, cover the container with cling wrap (note 6).

Cook for 5 minutes in the microwave on high. Turn the rolls over and cook further 4 minutes with the lid on.

Remove the konbu. Let it cool naturally, then transfer the chicken to a zip lock bag.

Put the stock through a sieve to eliminate chicken bits (optional) and transfer to the bag.

Remove the air from the bag as much as possible (note 7), then seal the bag. Marinate in the fridge overnight (10-24 hours).

Take the chicken out of the bag, removing gelatinous stock off the chicken. Cut the strings off and discard them.

Slice each chicken roll thinly to 5mm / 3⁄16&quot; thick (note 8). Place the slices, overlapping each other on a serving plate.

Place the broccolini on the side and put some gelatinous flavoured stock on the chicken slices.

Serving

Du bist großartig, ich liebe deinen Blog und deine Rezept!!!
Grüße,
Jesse-Gabriel

Its a bit unusual to rate something without even making or tasteing. Rateing comes from a personal experience. Anyways, i luv chicken thighs, so always open to a new recipe, and this just sounds easy and delicious .. thank you 🥢 RMS

Hi Yumiko,  Thank you for sharing, it looks delicious! One question: when rolling, does the skin get rolled inside somewhat, or do I keep the skin all on the outside? Thanks!

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