Chicken Mince Recipes
·Chicken mince recipes from www.nonnascooking.com
Last updated 4 years ago
Chicken, lemon and saffron kebab (joojeh kabab)
Chicken, lemon and saffron kebab (joojeh kabab) | Some versions of this insanely easy-to-make Iranian classic feature yoghurt and ground, dried chilli in the marinade, so add these if you like. Don't skimp on the marinating time - it tenderises the chicken and infuses it with an unforgettably tangy, aromatic flavour.
Chicken nuggets with easy BBQ sauce
Chicken nuggets with easy BBQ sauce | These gluten-free chicken nuggets have a crisp coating thanks to ground almonds. Try them with throw-together BBQ sauce.Each nugget with a little BBQ sauce provides 77 kcal, 6.7g protein, 0.8g carbohydrate (of which 0.7g sugars), 5g fat (of which 1g saturates), 0.1g fibre and 0.3g salt.
Chicken and miso skewers (tsukune)
Chicken and miso skewers (tsukune) | This uber-simple, delicious recipe comes from the Japanese repertoire of yakitori, or grilled chicken, dishes. The basting liquid is called tare and brushing the chicken with this during cooking is an essential part of the dish. If you like, the mince mixture can also be formed into small balls, and 3 or 4 of these threaded onto each skewer (they should touch each other) instead of loading each with one long “sausage”.
Chicken and potato pachamanca (pachamanca de gallina y papas)
Chicken and potato pachamanca (pachamanca de gallina y papas) | This is an ancient technique in which cooking takes place underground as a celebration of the Pacha Mama, Mother Earth. Traditionally, the meat is marinated in a paste of chilli and other flavourings, vinegar and a wide variety of aromatic Andean herbs. A hole is dug in the ground and stones from the river are heated in a fire until they glow red hot. The hot stones are then placed in the hole, and on top of them the meat and accomp
Chicken and holy basil stir-fry (gai pad graprow)
Chicken and holy basil stir-fry (gai pad graprow) | This recipe is for one of the favorite dishes of the Thai people. The chicken can be substituted with pork, beef, squid, shrimp or seafood. This dish is often served at breakfast with a deep-fried egg, sunny side up, on top. One particular favourite is to make it with ground pork and lots of Thai chillies. Make sure you use holy basil, as it goes especially well with pork.
Deep-fried stuffed olives
Deep-fried stuffed olives | The best version of these wonderful olives come from a town called Ascoli Piceno, high in the hills of central Le Marche, Italy, where they sell them in paper cones on the street. Using chicken, veal and pork mince, stuffed olives are not only quite delicious, they’re also quite complicated to make, so I’ve simplified them for the home cook. Even then, being small, stuffed and fried, they’re a bit fiddly. But if you have the inclination, and a party to cater for, then
Thai-style pork larb with roasted rice
Thai-style pork larb with roasted rice | Larb, or laap as it's known in Laos, Thailand's answer to sang choy bau, minus the lettuce cups. Complementing the spicy, aromatic and flavour-packed meat, larb traditionally comes with a side of cabbage, green beans and cucumber. The fresh vegetables are a much-needed cooling aid for when the chilli becomes too much. If you’re not a big fan of pork, this recipe works equally well with chicken. Don’t buy minced breast though, as you need some fa
Roast stuffed chicken (rellenong manok)
Roast stuffed chicken (rellenong manok) | Come Christmas, the Filipino table is laden with special dishes. Taking pride of place is rellenong manok â€“ an indulgent preparation of roast chicken stuffed with ground pork, chorizo, olive and more. You have to give this spectacular recipe a try at least once.
Japanese pancake with chicken and mushroom
Japanese pancake with chicken and mushroom | Filled with shredded vegetables, minced lean chicken and protein-packed eggs, this version of a Japanese pancake makes a nutritious and filling lunch or light dinner. In Japan it’s traditionally served with mayonnaise, but I prefer to skip this in favour of a little sweet soy sauce and some salad leaves.
Freekeh with chicken
Freekeh with chicken | Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds.
Lasagne Marche-style (vincisgrassi)
Lasagne Marche-style (vincisgrassi) | As any Italian nonna will attest, cooking an authentic lasagne isn't easy, but it's well worth the effort! This version features a rich ragù of beef mince, chicken livers and sausage meat, along with homemade pasta sheets, béchamel sauce and two types of cheese.
Nice and spicy Thai minced chicken salad (Larb Gai)
Nice and spicy Thai minced chicken salad (Larb Gai) | I know it is so simple to buy the already minced up chicken but the problem is you do not know what you are getting and it often has loads of fat and a bit of gristle in it. Buy your own and then mince it up yourself.Each serving provides 237kcal, 31g protein, 3g carbohydrate (of which 3g sugars), 11g fat (of which 2g saturates), 2g fibre and 2.3g salt.
Meatballs with almond, onion and saffron sauce (albondigas en salsa de alemendras y azafran)
Meatballs with almond, onion and saffron sauce (albondigas en salsa de alemendras y azafran) | This Catalan dish is often served as a tapas, but can easily morph into a main course with the addition of some steamed potatoes and a green salad. “Albondigas” comes from the Arab word for ball and versions of this meatball dish are wildly popular all over Spain. Spanish food expert Penelope Casas in her fantastic book 'Delicioso' says some cookbooks in Spain devote entire chapters to their