Chicken Cooking Recipe

Prep Time

Cooking Time

Servings

15 mins

1 hour

4 People

Once you have tried this Chicken Cooking Recipe we firmly believe you will file it under "favourites".

Not only is it one of the simplest chicken bake recipes that you can use, but it is also really and truly extremely tasty and easy on your budget.

It is definitely one of our favourite baked recipes and we are so glad to be able to share it with you.

Ingredients

Method

One med size chicken. (cut chicken into pieces i.e. 2 drumsticks, 2 thighs, 2 wings and 2 breasts. (You can buy cut chicken pieces in the supermarkets, but we have found that it's easier on the budget to rather purchase a whole chicken).
1/2 cup smooth apricot jam.
1/2 cup mayo.
.
1/2 cup water.
One carrot.
One onion.
2 cloves of garlic thinly sliced.
Mushrooms (sliced or button )
One smallish green pepper (if you want to add color to your dish, then you can use red and yellow peppers).
Sachet brown onion soup.
Paprika.
Salt and pepper to taste.

Before you start this tasty chicken dish, get the oven ready by making sure it will be at 180°c by the time you are ready to cook.
Liquidize the apricot jam, mayonnaise and water.
Place chicken pieces, mushrooms, green peppers, onions, garlic and carrots into a rectangle casserole dish.
Sprinkle soup mixture over the chicken pieces, (important that you do this before pouring the jam and mayonnaise mixture over the "bird").
Pour the liquidized jam, mayonnaise mixture evenly over the chicken.
.
Sprinkle paprika over the entire dish.
Place the uncovered casserole dish on the center tray of your pre heated oven for approx. 1 hour.
While the chicken is busy cooking, you can decide whether to clean up or just sit back with your feet up, relax with a beer or glass of wine.
When your chicken bake is cooked remove from the oven and pst... don't forget to use oven gloves when doing this.

NOTE:

As far as the veggies (not the other ingredients) are concerned, you are absolutely not restricted to using the ones we have put into this recipe.

You can exchange them with any veggies of your choice, play around and experiment, which is what cooking is all about, not so?

Plating

Mango and Avocado Salad

Lemon Rosemary Salad

Plating of this chicken cooking recipe can be such fun, and we all agree that not only is it your personality that will be reflected in the final plate, but also that the presentation should be considered at all times, and not only when you have guests.

A delicious mango and avocado goes beautifully with this chicken dish, as well as a Lemon Rosemary salad.

We must add that we also like serving this dish with either rice or noodles or mashed potatoes and some mixed veggies. The choice is yours!

We know that you will enjoy this recipe as much as we have enjoyed sharing it with you.

Benefits of Rosemary

Rosemary has long been named as an herb that is used in beauty products, but just wait until you see the other benefits of using it in your cooking:

Rosemary is a good anti-oxidant as well as an anti-inflammatory.
It helps promote hair growth.
Improves the memory.
And is also a good source of Iron and Calcium.

So although this has not been a main ingredient in our chicken cooking recipe, using it as decoration means that it should be eaten as well.

Don't forget your Best Friend..

Just before we go, please do not forget your best friend
Take any un-used parts of the chicken and remove all bones.
Take the peels from any veggies you might have used like carrots and potatoes.
Add some rice and water and cook into a delicious gravy to add to the crunchies you are probably giving him or her to eat, they will love it

This article was printed from Home-Cooking-Haven.com.com

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Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander: Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid.

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.