Vegans

3 chicken dinner recipes to add to your weekly menu




3 Chicken Dinner Recipes To Add To Your Weekly Menu

Chicken Curry Soup


The Bare Bird chicken products are 100 per cent antibiotic-free, accredited free-range and raised on a plant-based diet containing no animal by-products, antibiotics, hormones or steroids. The Bare Bird creator, John Hazeldene, says his family has always been at the forefront of setting high standards in poultry. “We believe a move to producing food without antibiotics is the right thing to do.”

Chicken Curry Soup

Serves: 6

DF, GF

Ingredients

Method

  • 8 garlic cloves, finely sliced
  • 2 large onions, finely diced
  • 1 lemongrass stalks, peeled & thinly sliced
  • 2x2cm ginger, grated
  • 2 fennel bulbs, finely diced
  • 3 carrots, finely diced
  • 420g corn kernels, drained & rinsed
  • 3 tbsp soy sauce
  • 2 tbsp coconut oil
  • 1.6kg The Bare Bird Whole Chicken
  • 1 tsp black pepper
  • 2 tsp sea salt
  • 150g kale leaves, finely chopped
  • 8 curry leaves
  • Juice 1 lime
  • 400mL coconut cream
  • Coriander leaves & chilli, to serve
  1. Using a large, deep pot add the garlic, onions, lemongrass, ginger, fennel, carrots, corn, soy sauce and coconut oil and sauté over a medium heat for 4 mins.
  2. Add the whole chicken to the pot, breast side down, along with the curry leaves and soy sauce and top up with boiling water. Make sure the chicken is covered. Season well with sea salt and pepper and cover with lid.
  3. Simmer for 1 hour. Once cooked, remove the chicken and set aside.
  4. Remove lid from pot and continue to boil over a high heat for 10 mins to reduce broth.
  5. Then add the kale leaves, lime juice and coconut cream. Cook for a further 5 mins.
  6. While cooking, pull the meat off the whole chicken and add it to the broth. Turn off heat and serve hot.
  7. Garnish with coriander leaves and chilli slices.

Chicken Provençal with Olives and Artichokes

Chicken Provençal with Olives and Artichokes

Recipe / @CreateCookShare for The Bare Bird

Serves: 4-6

DF, GF

Ingredients

Method

  • 1kg The Bare Bird Thigh Fillets (8 thigh fillets)
  • Sea salt & freshly ground pepper, to season
  • 4 tbsp extra-virgin olive oil
  • ½ cup mixed olives, pitted and coarsely chopped
  • 2 green onions, finely sliced
  • 4 garlic cloves, finely chopped
  • ½ cup chicken stock
  • ½ cup white wine
  • 250g punnet cherry or grape tomatoes, halved
  • 350g artichoke hearts, ready to use
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Juice 1 lemon
  • Lemon wedges, for serving
  • Crusty bread for serving
  • Parsley leaves, to garnish
  1. Pre-heat fan-forced oven to 200°C.
  2. Season chicken thigh pieces with plenty of sea salt and pepper and add to a pan that can also be transferred to the oven.
  3. Drizzle oil over chicken and sear for 5 mins each side or until golden. Remove from pan.
  4. Add the olives, green onions and garlic and cook for 1 min, stirring continuously, then add the stock and wine and cook for a further 2 mins.
  5. Return the chicken and juices to the pan along with the tomatoes, artichokes, rosemary and thyme. Season to taste.
  6. Place into the oven for 15 mins. Remove rosemary and thyme stems, leaving behind any leaves that have fallen off.
  7. Squeeze the juice of 1 lemon and serve with crusty bread and lemon wedges. Optional to garnish with fresh parsley.

Chipotle Pulled Chicken with Avocado and Corn Salsa

Chipotle Pulled Chicken with Avocado and Corn Salsa

Recipe / @CreateCookShare for The Bare Bird

Makes: 16 large tortillas

DF

Ingredients

Method

  • 400g tin diced tomatoes
  • 200g jar ready-made mild salsa sauce
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp apple-cider vinegar
  • 3 tbsp smoky chipotle seasoning
  • 1 tbsp sugar
  • 850g The Bare Bird Chicken Breast Fillets
  • 1 tsp salt & pepper
  • Juice 1 lime
  • Tortillas (use gluten-free tortillas if need)
  • Avocado & Corn Salsa
  • 2 fresh corn cobs
  • 1 punnet cherry tomatoes, quartered
  • 1 small red onion, diced
  • ½ red capsicum, deseeded & chopped
  • 2 avocados, stoned, peeled & chopped
  • 2 garlic cloves, minced
  • Handful coriander, roughly chopped
  • Juice 1 lime
  • Sea salt & pepper
  1. Turn the slow cooker on high and add the diced tomatoes, salsa, oil, apple-cider vinegar, chipotle seasoning and sugar. Combine well.
  2. Season the chicken with sea salt and pepper and submerge it into the sauce.
  3. Cover with the lid and cook on high heat for 3 hours or over low heat for 6 hours (depending on your slow cooker).
  4. Gently shred the chicken with a fork and knife in the slow cooker. Cover again and cook for a further 20 mins.
  5. Once cooked, turn off slow cooker and squeeze lime juice over chicken.
  6. Prepare avocado and corn salsa: barbecue corn till charred or boil until tender. Cut corn off the cob and put in a large serving bowl.
  7. Add the tomatoes, onion, red capsicum, avocado, garlic, coriander, lime juice and seasoning and combine well.
  8. Place chipotle-pulled chicken into tortillas, top with salsa and enjoy.
  9. Tip: Use any leftover pulled chicken in a burrito bowl for lunch the next day.

For more information visit thebarebird.com.au

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