Kentucky Baked Chicken

(This tastes exactly like Kentucky Fried Chicken, but it is baked, not fried)

2 kilos chicken pieces

3 cups SR flour

2 sachets of Tomato Cup-a-Soup

1 tablespoon Paprika

1 teaspoon salt

Mixed seasoning

Mix all ingredients. Put in a large plastic bag and add chicken pieces, one by one, shake until pieces are covered with mixture. Bake in oven in large pan which has been fully greased with oil, for one hour at 200 degrees C.

Chicken Cacciatore

3 boneless, skinless chicken breasts, cut in half, widthwise 

3 large potatoes

olive oil

50g diced mushrooms

2 tablespoons tomato paste

1 large onion, diced 

4 cloves garlic, finely chopped       

410g can diced tomato

3/4 cup broth or use hot water and chicken stock cube

1 teaspoon sugar

Salt and Pepper

Saute onions in some oil for about 2 minutes, then add in the garlic and stir until the garlic is fragrant. Add in the tomato paste, cook for a minute.  Then add tomatoes, hot water, chicken stock powders, sugar  and seasonings and stir.  Add chicken and potatoes into the sauce and bring to a low simmer, adding more water if necessary to cover everything.  Cover and let cook on very low heat for about 1 - 1 1/2 hours. 

Moroccan chicken with couscous

Serving size: Serves 4

This recipe is best made close to serving.


INGREDIENTS
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1 tablespoon Moroccan seasoning mix
4 single (800g) chicken breast fillets
1 medium (150g) brown onion, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 small (90g) zucchini, chopped coarsely
3 cups (750ml) salt-reduced chicken stock
½ cup (125ml) water
1 cup (200g) couscous

METHOD
Combine half the oil with garlic and seasoning in a medium bowl; add chicken, toss to coat chicken. Cook chicken in a heated large non-sticking frying pan, covered, until chicken is browned on both sides and cooked through. Transfer to a plate, cover to keep warm. Add onion, carrot, zucchini, 2 cups (500ml) of the stock and water to same pan; bring to the boil, reduce heat, simmer, covered, for about 5 minutes or until vegetables are just tender.

Meanwhile, bring remaining stock to the boil in a medium saucepan. Remove from heat; stir in couscous, and remaining olive oil. Cover; stand until liquid is absorbed. Fluff couscous with a fork.

Serve chicken and vegetable mixture on couscous. Not suitable to freeze.