The sun is shining and with the rush of Christmas over we can now relax and enjoy easy entertaining with friends and family.
When it comes to dinner, chicken is often the meat of choice and we have put together some of our favourite chicken recipes using Rangitikei Corn-Fed Free Range Chicken.
Buffalo Chicken Drumsticks – Take 10 Rangitikei free range chicken drumsticks and place them in a ceramic dish. Drizzle over 1/3 cup (80ml) hot pepper sauce. Turn to coat the drumsticks and then refrigerate for at least 2 hours, longer if you can.
Heat the oven to 180 C (350 F). Place the chicken in a plastic bag with 1/3 cup flour seasoned with salt. Shake until the chicken has a light coating of flour. Drizzle 3 tablespoons oil into a roasting dish and arrange the chicken in a single layer. Bake for 45 minutes, turning at times until golden, crisp and cooked through.
While chicken is cooking finely dice 1 large stalk celery and finely chop 1 tablespoon parsley. Serve chicken drizzled with extra hot pepper sauce and sprinkle with celery and parsley.
Sensibly this should serve 4 but the flavour is so good you will find you munch through way more than you ever thought possible!
PS – serving these with a creamy blue cheese dip is extra delicious.
Piri Piri Chicken – Butterfly a size 16 Rangitikei chicken by placing the chicken breast side down on a chopping board and then using strong kitchen scissors or a chef’s knife, cut down either side of the back bone. Discarding the bone. Turn the chicken over and gently press to flatten. In the bowl of a food processor place 3 cloves garlic, roughly chopped, 2 red chillies, roughly chopped, 2 teaspoons sweet smoked paprika, 2 teaspoons dried oregano, 1/4 cup (60ml) lemon juice, 1/4 cup parsley leaves, 1 tablespoon olive oil, 1 teaspoon sugar and 1 teaspoon sea salt. Pulse until a paste.
Massage the paste into the chicken, cover and refrigerate for at least 2 hours but preferably 8 hours. Heat the oven to 200 C or a barbecue hot plate. Cook the chicken in the oven for 50 minutes or until golden, crisp and juices run clear when pierced with a skewer. For barbecue cooking, place the chicken, skin side up on an oiled hotplate at medium heat. Cook for 30 minutes before turning, increase the heat to ensure crisp skin and cook until juices run clear when the thigh is pierced with a skewer.
Serve with roasted potatoes, kumara and a crisp green salad.
Middle Eastern Chicken Salad – Barbecue or grill 1 eggplant until charred and tender. Allow to cool enough to handle and then scoop out flesh and chop into small pieces approximately 1.5cm in diameter. Arrange 2 large handfuls of rocket leaves on a large platter and cover with 2 cups cooked shredded chicken from a roasted Rangitikei Free Range Chicken, sprinkle over 1 heaped cup chopped cucumber, 2 radishes, finely sliced, 1/2 cup toasted almonds, seeds from 1/2 pomegranate, 1/2 red onion, finely sliced and a small handful cherry tomatoes, halved. Drizzle with tahini yoghurt dressing.
Za’atar Grilled Chicken – Butterfly a size 16 Rangitikei chicken by placing the chicken breast side down on a chopping board and then using strong kitchen scissors or a chef’s knife, cut down either side of the back bone. Discarding the bones. Turn the chicken over and gently press to flatten. Combine 2 cloves crushed and finely chopped garlic in a bowl along with 2 tablespoons za’atar (from your supermarket spice section), 2 teaspoons sweet paprika, 1 teaspoon sea salt and 2 teaspoons finely grated lemon zest. Rub 1 tablespoon olive oil into the chicken skin and then sprinkle over the spice mixture and pat to cover. Cover and refrigerate for at least 2 hours but preferably for 8 hours.
Preheat the oven to 200 C or heat a barbecue hot plate. For oven cooking, place sliced lemon and red onion wedges in a roasting dish and sit the chicken breast side up on top. Cook for 50 minutes until thigh juices run clear when pierced with a skewer. Alternatively place the chicken skin side up on a barbecue hot plate set at a medium temperature. Cook for 30 minutes before turning and cooking skin until crisp and golden. Test by piercing with a skewer to see if the chicken is cooked. Juices need to run clear.
Do yourself a favour and make our delicious Pomegranate Glazed Chicken sometime quick while supermarkets and greengrocers still have fresh pomegranates for sale.
What are some of your favourite summer chicken recipes?