Lemon Poached Chicken and Leeks

Lemon poached chicken and leeks is a light and flavorful dish made with chicken broth, white wine and garlic. It's so easy too, in a slow cooker. Even boneless, skinless chicken breasts turn out tender and tasty.

We’ve been eating a lot more boneless, skinless chicken breast these days for various reasons, not the least of which was my primary care physician expressing concern about my high cholesterol. So I’m always on the lookout for ways to add flavor to what is often a fairly bland part of the bird.

Poaching, that is gently cooking it in liquid at a low temperature, is ideal for adding extra tastiness and simultaneously making sure that the chicken doesn’t dry out. The best kitchen tool for poaching, in my opinion, is your slow cooker. 

In a normal pot, you have to constantly monitor the temperature to make sure the broth (or whatever your poaching liquid of choice) is only simmering and equally importantly, is still covering the chicken. 

In a slow cooker, the machine does all that for you. 

Lemon Poached Chicken and Leeks

If you’d like to skip using wine, I suggest replacing it with more chicken broth measured with perhaps a tablespoon or two of white balsamic vinegar. Can’t find leeks? They can be replaced by your favorite vegetable from the allium family like onions, scallions, shallots or chives. This recipe was inspired by a slow cooker spinach and artichoke chicken one on TheKitchn.

Ingredients

2 3/4 lbs or 1240g boneless, skinless chicken breasts

3/4 teaspoon fine sea salt

Few generous grinds black pepper (I use a peppercorn mix.)

1/4-1/2 teaspoon cayenne

2 large leeks

2 cloves garlic

1 medium lemon

1 1/2 cup or 560ml chicken broth

1/2 cup or 120ml dry white wine

For serving:

chopped fresh parsley leaves

Method

Season the chicken breasts all over with the salt and two peppers. We like things on the spicy side so I definitely use more cayenne. 

Trim the leeks of their root ends and hard green bits and discard. Rinse them well under running water, then slice the tender green and white parts of the leeks into rounds about 1/4 in or 6mm wide. 

Smash then mince the garlic and cut the lemon into eight wedges, removing any seeds as you do. 

Place the chicken breasts in a single layer in a 6-quart or larger slow cooker. Top them with the garlic. 

Add in the leeks then pour in the chicken stock and white wine. 

Tuck the lemon wedges all around the chicken. 

Cover and cook on the LOW setting until the chicken is cooked through and registers 165°F on an instant-read thermometer, 2 1/2 to 3 1/2 hours.

Transfer the chicken breasts to a cutting board. Use a sharp knife to cut the chicken into 1/2 inch or 1cm slices.

Use a slotted spoon to transfer the leeks to a lipped serving dish, then arrange the chicken slices on top of the leeks. Tuck the lemon wedges around the chicken for color. 

Top with some of the cooking liquid and a few generous grinds of black pepper. 

Sprinkle on some chopped parsley for garnish. 

Enjoy warm, at room temperature or even cold!

It's Sunday FunDay and today we are sharing special recipes to ring in the New Year! Check them all out below. Many thanks to our host, Sneha of Sneha's Recipe!

• Cheaters Collards and Ham from Sid's Sea Palm Cooking
• Ham and Black-Eyed Pea Soup from Karen's Kitchen Stories
• Lemon Poached Chicken and Leeks from Food Lust People Love
• Malbari Style Beef Biryani With Cucumber Boondi Raita from Sneha's Recipe
• Shrimp Chip Dip from A Day in the Life on the Farm
• Spicy Black-Eyed Pea Soup (Instant Pot) from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Confit de Gesiers

This confit de gesiers takes a tough, inexpensive part of the chicken and turns it into tender morsels that are a great appetizer for your cocktail party. 

Several years ago, my mom and I traveled to France to visit friends. While we were there, we hit all of the local markets and one of our favorites had a stall that served roasted rotisserie chicken, which was fabulous. But the very best part were the gizzards that cooked in the dripped fat in a pan at the bottom of the rotisserie. They were so tender they almost melted in our mouths.

I wanted to recreate those gizzards at home. These come pretty darn close. If you are serving picky eaters, just don't tell them these are gizzards until they've had a taste! They will love them. 

Confit de Gesiers

Confit is a traditional French method of slow cooking then preserving poultry, usually duck, in fat. If you have enough duck fat, you can certainly use that instead of canola oil in this recipe. Gesiers, of course, is French for gizzards.

Ingredients

3 1/3 lbs or 1500g gizzards, cleaned

1 1/2 teaspoons salt

1/2 teaspoon cayenne

1/2 teaspoon black pepper

8-10 small cloves garlic, peeled

2-3 bay leaves

4 cups or 946ml canola oil

Method

Preheat your oven to 250°F or 121°C.

Pile the gizzards into a Dutch oven with a tight-fitting lid. Season them with the salt and both peppers and give them a good stir. 

Pour in the oil and heat the pot on the stovetop slowly until the oil is warm, about 10 minutes. Stir frequently. Poke in garlic cloves and bay leaves, making sure they all covered with the oil. 

Put the tight-fitting lid on the Dutch oven and put it in your preheated oven for 4 hours. Stir once midway through. 

Remove the Dutch oven from the oven and put the gizzards in sterilized jars. Cover them with the cooking oil and store in the jars in the refrigerator. 

To serve them, fry the gizzards in a little of the oil until browned and crispy. Sprinkle on some chopped parsley. Put the pan out with toothpicks.

(Another serving suggestion: Warm the gizzards and drain off the oil. Serve on a salad of spring greens that have been tossed with a light vinaigrette.)

Enjoy! 

Today I’m joining a new group of bloggers for a virtual event we are calling Sunday Funday, where we share recipes your families will love every Sunday. Many thanks to this week's host Wendy of A Day in the Life on the Farm. 

• Barbecue Smokehouse Almonds by Palatable Pastime
• Cheddar Horseradish Dip by A Day in the Life on the Farm
• Chunky Peanut Butter Dip by Sneha's Recipe
• Confit de Gesiers by Food Lust People Love
• Fontina Salami Bites by Making Miracles
• Olive Tapenade by Pandemonium Noshery
• Spiced Cheese Wafers by Culinary Adventures with Camilla
• Tomato Bread by Our Good Life

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Spicy Lime Peanut Chicken

This spicy lime peanut chicken recipe combines zesty lime juice with sweet and salty peanut butter to top boneless chicken breasts for a fabulously delicious main course. 

Spicy lime peanut chicken reminds me of the wonderfully fragrant chicken satay with peanut sauce I love from our many years in Indonesia, Malaysia and Singapore, but with way less trouble. 

Because the boneless skinless chicken breasts are cooked quickly and with such a generous heaping of the sauce, there is little danger of them drying out. My family loved this dish! I suggest serving it with coconut rice and a green bean salad. 

Spicy Lime Peanut Chicken

For the second time this week, I’m sharing a recipe adapted from one by my favorite tv chefs, Jamie Oliver. You can find his original here. My method is a bit different because 1. My non-stick skillet is not ovenproof and 2. I was concerned about cooking the chicken all the way through if I transferred it to a cold pan, raw side down. It was cooked perfectly my way. :) 

Ingredients

4 skinless boneless chicken breasts (about 8 3/4oz or 250g each)

2 tablespoons olive oil, plus extra for serving

4 limes, plus extra for serving

Fine sea salt

Freshly ground black pepper

8 cloves garlic

4 heaped tablespoons peanut butter

1-2 fresh red chili peppers, plus extra for garnish

Method

Zest the limes and set three-quarters of the zest aside for later. Put one quarter into a small bowl. 

Add in the olive oil, two generous pinches of sea salt and a few grinds of black pepper. Mix well to combine.

Score the thick part of the chicken breasts in a crisscross fashion. The reasons for scoring are two-fold. It helps the chicken cook more quickly and more evenly and also gives more surface area for the flavors to be absorbed. 

Rub the lime zest mixture into the scored side of the chicken breasts. Really get it in all the spaces!

Turn the broiler (BrE: grill) in your oven on to preheat to 350°F or 180°C, if your broiler has that ability. If not, just turn it on to preheat. 

Peel and finely grate the garlic into a bowl. Squeeze the juice from 3 limes into the garlic bowl. 

Stir in the peanut butter and loosen with just enough water to give you a spoon-able consistency.

Finely slice the chili peppers and mix them through the sauce, taste and season with another good pinch of sea salt and a few grinds of black pepper.

Heat a non-stick frying pan over medium-high heat. Place the breasts flat side down and cook for about 5-7 minutes or until the chicken looks cooked halfway up the side. That is to say, the bottoms will be golden but the tops will still be pink.

If your non-stick pan is ovenproof continue as follows in the next paragraph. If it is not, transfer the chicken breasts to an ovenproof pan, scored still side up. I'm including this photo because it illustrates that the breasts are cooked about halfway up already, which wasn't really obvious in the prior photo. 

Spoon the peanut sauce over the breasts.

Put the pan under the broiler/grill, roughly 4 inches or 10cm from the heat, for about 5 minutes, or until the chicken is charred in spots and cooked through.

Sprinkle the remaining lime zest over the chicken breasts then drizzle with a little extra virgin olive oil to serve. Garnish with chopped chili peppers, if desired. Pop some extra lime slices on the plate. 

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes with peanut butter in celebration of National Peanut Butter Lovers Month aka November. Many thanks to our host Rebekah of Making Miracles. Check out the recipe list below:

• Asian Peanut Noodles with Chicken by Making Miracles
• Beef Satay with Peanut Sauce by Karen's Kitchen Stories
• Chocolate Peanut Butter Overnight Oats by Tara's Multicultural Table
• Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
• Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
• Peanutty Ginger Pasta by A Day in the Life on the Farm
• Spicy Lime Peanut Chicken by Food Lust People Love
• Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha's Recipe

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

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Chicken Chickpea Masala (Instant Pot)

This chicken chickpea masala is so easy and so quick, you’ll want to make it frequently. Serve it with rice or with naan bread to scoop up the rich, spicy, creamy sauce.

Ever since I was forced to cook on top my washing machine in the laundry room during the kitchen renovation, my Instant Pot has been my best friend. Even with a beautiful new stove and my upgraded cooking space, it still makes a regular appearance for stews, curries or quick pasta dishes. 

I’m looking forward to cooler weather and more of those on the menu!

Chicken Chickpea Masala (Instant Pot)

This recipe was inspired by a chicken chickpea spinach masala shared on Serious Eats. Don’t be discouraged by the long list of ingredients. This dish comes together quickly with boneless chicken breasts which take very little time to cook and serves four.

Ingredients 

1 medium onion
4 cloves garlic
1 tablespoon fresh ginger
1 tablespoon ground cumin
2 teaspoons sinduriya powder (achiote)
1 1/2 teaspoons ground fennel
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 large boneless skinless chicken breasts (weight 1 lb or 450g after defatting)
2 tablespoons ghee (clarified butter)
1 (10 oz or 283g ) can tomatoes with chiles (like Ro-Tel, store brand is fine)
2 tablespoons tomato paste
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves
1 (15 oz or 425g) can chickpeas, drained and rinsed
1/2 cup or 120ml chicken stock
3/4 cup or 180ml coconut cream
Fine sea salt to taste

To serve: cooked rice or naan bread

Method
Peel and finely chop your onions, garlic and ginger and measure all the spices out into a bowl. 

Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. 

Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. 

Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. 

Add half of the cilantro (reserving the other half for garnish) and the chicken stock. Stir to combine.

Set the Instant Pot to cook for 6 minutes.

When the 6 minutes are up, allow the Instant Pot to depressure naturally for 12 minutes then release the steam carefully by covering it with a towel and opening the vent slowly. Remove the lid from the Instant Pot and turn it to low sauté.

Add in the coconut cream and then the lime juice. Stir well and simmer, stirring frequently, until sauce thickens. 

Season to taste with salt, if needed. Garnish with remaining cilantro leaves.

Serve hot with rice or naan bread.

Enjoy!

Today is Multicooker Monday! Make sure to check out all the other recipes my friends have made in their small appliances to share today. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
• Toaster Oven Baked Eggs from Veggies First Then Dessert
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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Cheesy Chicken Chili (Instant Pot)

This Cheesy Chicken Chili is creamy spicy comfort food that no one can resist. Even better, it’s made in an Instant Pot so you will be serving it up in less than 30 minutes.



Years ago, before my mom retired, one of her co-workers, a lovely lady named Esther, shared a recipe she and her husband loved. Of course, my mom forwarded it on to me. It was called white chili, I suppose to differentiate it from typical Texas chili which is red.

This dish is different from typical Texas chili in at least two other ways: It has beans in it and chicken instead of beef. Texas chili does not have beans! If you’d like to hear a funny story at my expense, check out my Texas chili post.

Esther’s recipe also called for two cups of cream and eight ounces of sour cream but I like to make it with cream cheese, also adding tomatoes, green pepper and corn. It occurs to me that Esther probably wouldn’t recognize my version but that’s okay. It’s delicious and my name is way more descriptive. I am grateful for the inspiration!

Cheesy Chicken Chili (Instant Pot)

A word about the bell pepper/capiscum. If I’m honest, I must confess that I am not a fan of green peppers. I do like the background flavor they add when well cooked at the beginning of a dish, like with gumbo or étouffée but I always make a point to chop them finely so I don’t get a big bite of bell pepper. If you are a fan, do chop yours bigger. They add color to the dish.

Ingredients
2 lbs or 900g boneless skinless chicken breasts
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon cayenne
1 yellow onion, diced
1 green bell pepper/capsicum, chopped finely
2 tablespoon olive oil
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoon chili powder
1 can (15.5oz or 439g) white beans, drained and rinsed
1 can (15.5oz or 439g) chickpeas, drained and rinsed
1 can (15oz or 425g) can whole kernel corn, drained
1 can (10 oz or 283g) diced tomatoes with peppers (like Ro-Tel)
1 1/2 cups or 355ml chicken broth
8 oz or 225g cream cheese, at room temperature
2 tablespoons cornstarch
Salt to taste, if necessary

Topping ideas:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
fried tortilla strips
shredded Monterey Jack, cheddar or Mexican queso fresco

Method
Cut the trimmed of excess fat chicken breasts into large chunks. Season them with a light sprinkle of salt, black pepper and ground cayenne.

Use your Instant Pot’s sauté function on low to sweat the onion and bell pepper in the olive oil for a few minutes, until they are translucent and softened. Add in the minced garlic and give it a quick stir.

 Turn the Instant Pot off.

Add the chicken to the pot.

Top it with the cumin, chili powder, beans, chick peas, tomatoes (with juice), corn and chicken broth. Do not stir. We want to make sure the chicken stays covered.

Pressure cook for 15 minutes. Leave to pressure release naturally for 15 minutes, then vent and remove the lid.

Use tongs to fish out the chicken breast pieces and put them on a plate. Shred the chicken with a couple of forks.

Make a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water in a measuring cup, stirring until the cornstarch is completely dissolved.

Cut the cream cheese into chunks and add them to the Instant Pot along with the cornstarch slurry.

Stir well. Sauté on low for a few minutes or until the cream cheese is melted and the chili thickens a bit. Return chicken to the Instant Pot. Add salt as needed to taste.

Stir well and serve with desired toppings.

Enjoy!

It's Multicooker Monday and our host is Sue from Palatable Pastime. Check out all the great recipes we are sharing that can be made with your small appliances.

• Crockpot Lo Mein from Veggies First Then Dessert
• Cheesy Chicken Chili - Instant Pot from Food Lust People Love
• Instant Pot Pasta and Cheese with Cauliflower from Karen's Kitchen Stories
• Instant Pot Minestrone Soup from Making Miracles
• Potato & Dal Khichdi - Pressure Cooker from Sneha's Recipe
• Slow Cooker Lechon Asado from Palatable Pastime
• Toaster Oven Roasted Salted Almonds from Sid's Sea Palm Cooking
• Zucchini Chips from A Day in the Life on the Farm

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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Sous Vide Chicken Crown Roast

A bone-in chicken crown roasts to perfection after a sous vide of one hour and 45 minutes. Succulent and tender, it carves wonderfully into delectable slices. Serve with onions, carrots and/or parsnips for a complete meal.

I know that science is still trying to nail down whether meat cooked on the bone is tastier, but as for me, I am a believer. I have been known to butterfly and marinate legs of lamb to put them on a charcoal grill but that’s about the only time I willingly take a bone out before cooking.

If you’ve never searched, you might not be aware that sous vide recipes for poultry with bones still in are few and far between. Frankly, I couldn’t find one for a whole bird. Most poultry roast recipes call for removing the bones or at the very least butterflying the bird. I’m sure the reason is that it’s hard to keep a whole bird submerged, because of the air inside.

I solved that problem a couple of years ago when I wanted to roast two guinea fowl for Christmas. I stuffed them! It was a risky experiment that could have meant a terrible Christmas dinner but they turned out beautifully! I was so impressed that I’ve even used sous vide to cook a whole stuffed turkey. I cannot tell you how moist and tender the meat was, even the breast.

That’s why I was so excited when I found a chicken crown roast to further experiment on. It’s not a very common cut for chicken although many shops do sell turkey crowns around the holidays. Basically the crown is the whole breast, both sides, with the bones that support it underneath, sometimes with the ribs as well, sometimes without. It's a good place to start if you are scared of sous vide-ing a whole bird.

Sous Vide Bone-in Chicken Crown

Partially cooking the crown roast first by sous vide before roasting ensures that the meat is tender and juicy, yet covered by golden brown skin that people will fight over. To make a full meal of this beauty, you can add onions, carrots, parsnips and/or potatoes to the roasting pan. Or roast it alone if you have other side dishes in mind. It's one of our favorite family meals.

Ingredients
For sous vide:
1 chicken crown, bone in, skin on (about 1 1/2 lbs or 700g)
1 small lemon, sliced in thin wedges
Flakey sea salt
Freshly ground black pepper
Leaves from 1 large sprig rosemary
2-3 tablespoons butter

Optional for roasting:
2 tablespoons olive oil
3-4 small onions, peeled and quartered
1.1 lbs or 500g Chantenay carrots, topped, tailed and scrubbed clean
2-3 parsnips, peeled and cut into sticks
Sea salt
Freshly ground black pepper

Method 
Set up your sous vide machine to 145ºF / 62.8ºC in a large vessel filled with water up to the MAX line. Set the time for 1 hour and 45 minutes. (I use this Anova Sous Vide Precision Cooker. <Amazon affiliate link)

Liberally salt and pepper the chicken crown. Okay, this guy hasn't been salted and peppered yet but I wanted to show you what he looks like out of the bag.

Put it in a large sealable bag with the lemon wedges, rosemary and butter. Carefully submerge the bag in the heating water until all of the air inside has been pressed out to create a vacuum. Seal the bag.

Sous vide at 145°F/62.8ºC for 1 hour 45 minutes.

Remove the whole bag from the sous vide vessel and leave to cool still in the bag.

If you aren't roasting until later, refrigerate and increase the roasting time to compensate. You will be looking for an internal temperature of about 165°F or 75°C.

To finish, roast on 375°F or 190°C, fan assist, for about 40-45 minutes, accompanied by onions, carrots and/or parsnips drizzled with olive oil and seasoned with salt and pepper, if desired. Turn pan occasionally so the chicken crown browns evenly.

Cover with foil and leave to rest for 10 minutes. Carve to serve with pan juices.

Enjoy!

It’s Multicooker Monday again, that monthly post when we attempt to make more use of our slow cookers, Instant Pots, sous vide machines and air fryers and hopefully inspire you to use yours as well. Many thanks to our group founder and host, Sue of Palatable Pastime. Check out the other recipes we are sharing:

• Breakfast for Dinner Hash Brown & Sausage Soup from Faith, Hope, Luck & Love Survive Despite a Whiskered Accomplice
• Instant Pot Beef Short Ribs from Palatable Pastime
• Instant Pot Chili from Making Miracles
• Instant Pot Turkey Meatloaf with Potato Wedges from Karen's Kitchen Stories
• Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
• Perfectly Baked Air Fryer Sweet Potatoes from Sneha's Recipe
• Sous Vide Chicken Crown Roast from Food Lust People Love



Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 



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Spicy Chicken Tikka Rolls with Herby Raita #FoodieExtravaganza

Made with boneless, skinless chicken breasts marinated with spice paste, these spicy chicken tikka rolls are juicy, flavorful patties to tuck in a bun with raita, cucumber and onions.

A lot of people cook with boneless, skinless chicken breasts because they are easy to handle and there are no worrisome bones or other parts to worry about.

Years ago, when we were living in a little oilfield town on the coast of Brazil, shopping was quite the challenge. The one reasonably sized supermarket was the worst place to buy animal products, so every shopping trip had to include a stop at the butcher for beef, the chicken shop for you-can-guess-what, and yet another establishment for pork and sausage.

Whenever a new company family came to town, I’d show the wife around and help her do her shopping, often translating as needed, if she didn’t speak Portuguese yet. I had been in Macaé almost a year when my now close friend Jacky moved there. We walked the children at school one morning and then started doing the rounds. I dropped her home later with all of her essentials, including a whole chicken for supper that evening.

She was horrified, and I was mortified to have forgotten to warn her, that when the chicken shop sells you a whole chicken, that’s exactly what they mean. Oh, it’s nominally plucked, but you get the head, feet with toenails, all the parts. We still laugh to this day because after having those beady chicken eyes still attached roll out of the bag looking at her, she waited till her husband got home from work and made him deal with cutting off and disposing of the bits she didn’t want to cook. “You should have called me!” I said, waaaaay too late.

The problem with boneless breasts though is that while they cook more quickly than chicken on the bone and have very little fat – great if you are watching your calorie intake - that’s also what makes them a greater risk for drying out. And nobody likes dry chicken!

My solution is to start with whole breasts and season them amply, for instance, with curry spice paste and salt. Then I add some onion and an egg and use my food processor to chop the breasts just enough so I can form patties. It only takes about a minute or so of short pulses. (By the way, this method also works great with pork or beef cubes.)

Of course, like all patties, these can still be overcooked so you’ll want to watch them carefully and remove them from the hot pan when they are just cooked through. They are best served right away or you can keep them warm by covering them with foil on a warm plate.

Spicy Chicken Tikka Rolls with Herby Raita 

This patty recipe is also wonderful made into small meatballs. Baked or pan-fried, they can be served with the raita as a dip.

Ingredients
For the burger patties:
4 small chicken breasts (about 1.1 lbs or 500g)
2 tablespoons curry spice paste (homemade from one these Jamie Oliver recipes https://www.jamieoliver.com/recipes/vegetable-recipes/easy-homemade-curry-pastes/ or store-bought)
1/2 teaspoon salt
1/4 medium onion, sliced plus extra for serving, if desired
1 medium egg
1 slice whole-grain sandwich bread

For the raita:
1/2 cup or 170g Greek yogurt (for creamiest results, use whole fat)
1 small red chili pepper, finely minced
1 tablespoon finely minced onion
2-3 tablespoons finely minced cilantro
1-2 tablespoons finely minced fresh mint leaves
good pinch salt

To serve:
Raita (see ingredients list above)
Sliced cucumber
Sliced onion
4 soft round rolls

Method
Use a sharp knife to cut the chicken into chunks. Add in the spice paste and sprinkle on the salt. Stir to coat the chicken. Cover the chicken with cling film or pop it in a Ziploc bag and refrigerate. This can also be done earlier in the day or even the day before.

Meanwhile, make the raita. Mix all the ingredients together in a small bowl. Set aside, covered, to allow the flavors to blend.

Put the egg and the onion for the burgers into your food processor and process until the onion is liquidized. Add in the marinated chicken cubes and pulse several times until the chicken is in small pieces.

Cut your slice of bread into small cubes and add them in with the chicken. Pulse a few more times, until the bread is incorporated.

Divide the chicken into four, and form each into patties.

It's going to be a bit sticky so lightly coat your clean hands with a little vegetable oil or dip them in water to stop the chicken sticking to them.

Cook the patties in a non­stick skillet or grill pan for about six to seven minutes each side.

If you have an instant read thermometer, the safe temperature for cooked chicken is 165°F or 74°C. Test the cooked patties right in the center.

To assemble the rolls, add a spoon or two of raita to each side of the bun and pop the burger on the bottom. Add sliced cucumber and onion, if desired. And perhaps a little more raita on the patty.

Enjoy!

This month my Foodie Extravaganza friends are celebrating National Sandwich Month along with our host, Wendy of A Day in the Life on the Farm. Check out all the tasty sandwiches below.

• Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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