Spiced Fruit Chicken Roulade. Tropical Chicken Roulade Recipe - fruit stuffed chicken roll!
How to make a chicken roulade. This chicken roulade recipe will really impress your guests! Stuffed with spiced fruit, the flavors of the islands explode in you mouth. This simple recipe will create a flavor explosion that will seriously score points with your friends and loved ones. For the full printable recipe, please visit our website
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Using your deboned chicken quarter, this simple recipe will create a flavour explosion for your friends and family. This recipe will make 2 roulades.
Ingredients
2 Deboned chicken quarters (leg & thigh combos)
For the filling
½ tsp Ground Cinnamon
½ tsp Ground Cumin
½ tsp Paprika
1 tsp Hot chilli sauce
1 tsp Salt
4 Dried peach slices
Red wine
For the Glaze
2 Tbs Fruit chutney
¾ Tbs Balsamic vinegar
Instructions
For the filling
Dice the dried peaches and put them in a bowl
Add the spices and chilli sauce
Heat enough red wine to cover the peaches and spices and pout it over the mixture
Mix thoroughly and allow to stand for at least 30 minutes
For the glaze
Combine the fruit chutney and the balsamic vinegar and mix well
To assemble the roulades
Spoon a couple of tablespoons of filling onto each deboned chicken quarter.
Roll the narrower side of the chicken inward, and bring the other side of the chicken up and over this to enclose the filling
Take the butcher's twine and slide under the one end of the roulade. Bring it up and tie the end closed.
To loop the rest, it is easier to pin the twine, ass opposed the the regular looping method (please see the video). The result is the same, it is just easier.
Bring the twine up the back and tie it to the beginning.
To cook the roulades
Heat your grill, barbecue or pan to medium-high and grill the roulade for 20 minutes, giving a quarter-turn every 5 minutes.
Brush the roulades liberally with the glaze and grill for a furthter 5 minutes.
Remove the roulades from the grill and allow them to rest for 5 minutes before slicing at an angle and serving
Aromatic Roasted Chicken | stuffed with dried fruits and chestnuts ????????
Aromatic, delicious & juicy roasted chicken. It will decorate your festive table or could become a perfect Sunday roast ???? Try and let me know what you think. Enjoy it! Season’s Greetings and best wishes for the New Year! ????✨????!
Prep time: 20min
Cooking time: 2hr at 190* C
Ingredients:
• 1 whole chicken
Stuffing:
• 2 tbsp olive oil
• 1 finely chopped onion
• 1 clove of garlic
• 30 g butter
• 100 g chestnuts, boiled & chopped
• 40 g pine nuts, toasted
• 100 g chicken liver
• 150 g rice
• 30 g raisins
• 30 g dried cranberries
• 200 g water
• orange zest, from 1 orange
• 1 chicken stock cube
• black pepper
• 1 tbsp dill
• 2 spring onions
• orange slices
Aromatic butter
• 1 chicken stock cube
• 70 g butter, at room temperature
• 1 tbsp thyme, only the leaves
• black pepper
Method
For the stuffing
• Place in a deep pan over at a medium heat and let it get very hot.
• Finely chop 1 onion, mince the garlic and add them to the pan along with the olive oil and butter.
• Sauté for 5 min, until the onion is caramelizes.
• Chop the chestnuts into small pieces and add them to the pan along with the pine nuts.
• Chop the chicken livers into pieces and add them.
• Stir and sauté for 4min.
• Add the rice, raisins and cranberries. Lightly stir.
• Add the water, orange zest, cube and pepper. Stir.
• As soon as it comes to a boil, remove from heat and add the dill and spring onion.
• Stir and set aside until needed.
For the aromatic butter
• In a bowl, crumble 1 stock cube.
• Add the butter and mix well
• Add thyme and pepper
For the chicken
• Preheat the oven to 190* C.
• Pull the skin of the chicken breasts away from the flesh, making sure not to tear it.
• Insert your hand and create a space between the skin and flesh.
• Add the aromatic butter in the space and spread over the flesh. Any leftover aromatic butter can be spread on the skin.
• Fill the chicken with the filling.
• Tie the legs together with some kitchen twine so keeps filling in place.
• Transfer chicken to an ovenproof baking dish and cover with parchment paper and lid.
• Roast for 1.5 hours.
• Remove the parchment and lid and roast for another 15-20 min, until crunchy and golden.
Aisi Chicken Recipe Banae Khane Wale Tareef Kiye Jae | Super Tasty Very Delicious Chicken Recipe
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I'm Nagina Abbas and for me : HOMEMADE IS HAPPINESS
SHAN E DELHI and SHANDAAR VLOGS are my channels. With Shan e Delhi, my dil se koshish is to make lazeez khana with little of your precious waqt. The muskurahat and sukoon after ghar ka khana is not found anywhere else, so why to deny yourself and your family for that?
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Ingredients:
Chicken (Leg Piece)
Kashmiri Red Chilli Powder
Turmeric powder
coriander powder
fennel powder
salt
ginger Garlic Paste
oil
For Tadka
Green Chillies
Dry Red Chillies
Lemon
Onion
Garlic Buds
Kashmiri ref chilli powder
salt
Red chilli sauce
Camera:
Mobile:
Mic:
Laptop:
Tripod:
Light:
Pan:
Spatula:
Chicken Tangdi Kabab | टंगड़ी कबाब रेसिपी | Afghani Stuffed Tangdi | Stuffed Tangdi | Chef Ashok
Stuffed Chicken Tangdi Kabab | How To Make Chicken Tangdi
#tangdikababrecipe
#chickentangdi
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
Bakery style Drumsticks - Ramzan Special Recipe by Food Fusion
Who needs takeout when you can make these Bakery Style Drumsticks right at home? So good, you'll want to make them every week! #HappyCookingToYou #FoodFusion #RamazanSpecial #DigitalAmmi
Written Recipe:
Recipe in English:
Ingredients:
-Chicken drumsticks 7-8
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 2 Cups or as required
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) grated & squeezed 2 medium
-Aloo (Potatoes) boiled & mashed 2 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 tbs (optional)
-Safed mirch powder (White pepper powder) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
-Maida (All-purpose flour) 1 Cup or as required
-Anday (Eggs) whisked 2
-Cooking oil for frying
Directions:
-In a pot,add chicken drumsticks,ginger garlic paste,water,mix well & bring it to boil,cover & cook on medium flame until tender (8-10 minutes) then cook on high flame until it dries up.
-Let it cool.
-Remove cartilage from drumsticks and add in chopper & reserve all clean bones for later use.
-Add mint leaves,fresh coriander & chop well.
-Take out in a bowl,add onion,potatoes,green chilli paste,black pepper powder,red chilli powder, chicken powder,white pepper powder,cumin powder,garam masala powder,salt,lemon juice & mix until well combined.
-Grease hand with oil,take small quantity of mixture (75g),make a ball & insert reserved drumstick bone & press it to make a perfect shape of drumstick.
-Now coat drumsticks with all-purpose flour & dip in whisked egg.
-In a wok,heat cooking oil & fry on medium flame until golden & crispy (makes 8).
-Serve with tomato ketchup!
Recipe in Urdu:
Ajza:
-Chicken drumsticks 7-8
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Water 2 Cups or as required
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Pyaz (Onion) grated & squeezed 2 medium
-Aloo (Potatoes) boiled & mashed 2 medium
-Hari mirch (Green chilli) paste 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Chicken powder 1 tbs (optional)
-Safed mirch powder (White pepper powder) 1 tsp
-Zeera powder (Cumin powder) 1 tsp
-Garam masala powder ½ tsp
-Namak (Salt) 1 tsp or to taste
-Lemon juice 1 tbs
-Maida (All-purpose flour) 1 Cup or as required
-Anday (Eggs) whisked 2
-Cooking oil for frying
Directions:
-Pot mein chicken drumsticks,adrak lehsan paste aur pani dal ker ache tarhan mix karein aur ubal anay ka bad dhak dein aur darmiyani ancch per gul janay tak paka lein (8-10 minutes) phir tez ancch per sukh janay tak paka lein.
-Thanda ker lein.
-Drumsticks per sa cartilage ko nikal lein aur chopper mein dal dein aur sari clear bones ko bad mein use kernay kliya side per rakh dein.
-Podina aur hara dhania dal ker ache tarhan chop ker lein.
-Bowl mein nikal lein,pyaz,aloo,[hari mirch paste,kali mirch powder,lal mirch powder,chicken powder,safed mirch powder,zeera powder,garam masala powder,namak aur lemon juice dal ker ache tarhan mix ker lein.
-Haath ko oil sa grease karein aur mixture ki small quantity (75g) la ker ball bana lein aur reserved drumstick bone ko inert lein aur press ker ka drumstick ki shape bana lein.
-Ab drumsticks ko maida mein coat karein aur pheetay hoye anday mein dip ker lein.
-Karahi mein cooking oil garam karein aur darmiyani ancch per golden & crispy ho janay tak fry ker lein (makes 8).
-Tomato ketchup ka saath serve karein!