What to cook with chicken: 6 interesting recipes from Gordon Ramsay

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Fragrant chicken in the oven, delicious soup, kebabs and more - in a selection of simple dishes from the famous chef.

1. Chicken in the oven with chickpea pate

Ingredients

• a small bunch of tarragon;
• 200 g butter;
• spices to taste;
• whole chicken carcass (2 kg);
• a large pinch of sea salt;
• a large pinch of ground black pepper;
• 400 g canned or boiled chickpeas;
• 2 chili peppers
• 1 lemon;
• 3 sprigs of thyme;
• 3 heads of garlic;
• a few tablespoons of olive oil;
• 1 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon of liquid honey.

Preparation

In a bowl, stir in chopped tarragon and room temperature butter. If you can't find tarragon, you can substitute rosemary for it. Season to taste.

Rub the inside of the carcass with salt and pepper. Gently pry the skin above the chicken breast with your fingers and spread the mixture of butter and tarragon underneath.

Drain the chickpeas and stir well with the chopped chili, lemon zest, thyme leaves, and olive oil. Start the resulting family in the belly of the chicken and cover it with a whole lemon.

Cut the heads of garlic across and place them on a baking sheet, cut side down. Place the chicken on top of them and drizzle with olive oil. Rub the outside of the chicken with salt and pepper.

Place the dish in an oven preheated to 200 ° C for 10-15 minutes. The chicken should begin to cover with a golden crust. Then lower the temperature to 180 ° C and leave for another 1 ¼ – 1 ½ hour, until the meat is completely cooked through.

Then remove the filling from the chicken and transfer it to a bowl. Squeeze out some baked garlic pulp and half a baked lemon and rub through a sieve. Send the resulting mixture to the chickpea filling and mash with a crush. Add vinegar, mustard, honey, olive oil and spices and mix well.

Serve the chicken with the chickpea pate.

The famous chef is often helped in the kitchen by his children. He prepared this dish with his daughter Holly:

2. Stuffed chicken

Ingredients

• a few tablespoons of olive oil;
• 150-200 g of hunting sausages;
• 1 onion;
• 2 cloves of garlic;
• a bunch of thyme;
• 800 g canned white beans;
• salt and ground black pepper - to taste;
• 200 g sun-dried tomatoes in olive oil;
• whole chicken carcass (about 2 kg);
• 1 lemon;
• 1 heaping teaspoon of paprika;
• 400 ml of white wine;
• 200 ml of water;
• spices to taste.

Preparation

In a large skillet, heat some olive oil and sauté the sliced hunting sausages in it for 3 minutes. Add chopped onion and simmer for another minute until softened.

Then add the chopped garlic to the pan, fry for a couple more minutes and season with leaves from three sprigs of thyme. Add beans, salt and black pepper and mix well. After a couple of minutes, add the sun-dried tomatoes and two tablespoons of olive oil from the jar they were in. Stir and remove from heat.

Season the inside of the chicken with salt and pepper and fill with the cooked mixture. Then cover the belly with lemon to prevent the juice from leaking out. Rub the carcass with olive oil, paprika, salt and pepper.

Pour white wine and water into a baking dish and add spices to the liquid. Place chicken and remaining thyme in a dish and cover with foil. Bake in an oven preheated to 180 ° C for an hour.

Then lift the foil, pour the juice out of the mold, and bake for another 25-30 minutes at 200 ° C. The meat should be golden brown.

Allow food to cool for 15 minutes before serving. Then remove the lemon from the chicken and squeeze the juice into the mold in which the chicken was baked. Pass the resulting sauce through a sieve. Remove the filling, cut the chicken into pieces and pour the sauce over them.

This video clearly demonstrates the whole process of cooking stuffed chicken:

3. Jamaican Chicken

Ingredients

• 1-2 hot peppers;
• 2 cloves of garlic;
• 1 teaspoon of ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons of ground allspice;
• some ground black pepper;
• a few sprigs of thyme or other herbs;
• some olive oil;
• 2 chicken legs;
• 2 chicken thighs;
• 2 tablespoons Worcester sauce (can be substituted for soy sauce)

Preparation

Prepare the marinade first. To do this, combine chopped peppers, minced garlic, spices, half thyme leaves and olive oil. Rub the chicken with the marinade and leave it for about an hour, or better overnight.

Then fry the chicken over medium heat in warmed olive oil for 10 minutes, turning occasionally. The meat should turn golden brown on all sides. Pour in the Worcestershire sauce and cook for another 2 minutes.

Cover the chicken pan with a lid or foil and place in the 220 ° C preheated oven for 20 minutes, until the meat is completely cooked.

If you want the chicken to be even more browned, remove the lid or foil 5 minutes before cooking ends. Serve the chicken with rice.

And here is how Gordon Ramsay himself prepares chicken in Jamaican:

4. Chicken kebab

Ingredients

• 50 g pine nuts;
• 1 clove of garlic;
• 1 chili pepper (optional)
• 50 g grated parmesan;
• 200 g sun-dried tomatoes in olive oil;
• 500 g chicken thighs;
• 2 tablespoons of parsley leaves.

Preparation

Toast the pine nuts over medium heat for 5 minutes, stirring constantly to prevent them from burning. Then transfer them to a plate.

Peel the garlic and chop it in a garlic press. If using chili, remove the seeds and cut the peppers into small strips.

Grind the garlic, nuts, parmesan, chili and sun-dried tomatoes in a blender along with the olive oil they were in. You will need 175 ml of oil, so add more if there is not enough oil in the jar.

Transfer the resulting mixture to a large bowl. Cut the chicken into pieces and place them in the marinade bowl. Stir and refrigerate for at least an hour.

Skewer the marinated chicken and grill for 5 minutes on each side. Garnish ready-made kebabs with chopped parsley.

5. Chicken in creamy tomato sauce

Ingredients

For chicken:

• 800 g of chicken thighs without skin and bones;
• 2 cloves of garlic;
• a small piece of ginger (2 cm);
• ½ teaspoon of sea salt;
• ½ teaspoon chili powder;
• 1 ½ tablespoon lemon juice
• 75 ml of natural yogurt;
• 1/2 teaspoon garam masala (you can substitute for this curry);
• ½ teaspoon turmeric
• 1 teaspoon ground cumin seeds;
• 1-2 tablespoons of vegetable oil.

For the sauce:

• 1 ½ tablespoon ghee or soft unsalted butter
• 2 cloves of garlic, minced;
• a small piece of chopped ginger (2 cm);
• 1 teaspoon ground cardamom
• 2 carnations;
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• 275 ml tomato puree;
• 1 tablespoon lemon juice
• 40 g unsalted butter;
• 100 ml heavy cream;
• salt and black pepper to taste.

Preparation

In a deep bowl, toss the chicken with chopped garlic, grated ginger, salt, chili and lemon juice. Cover the bowl with plastic wrap and let sit for 30 minutes.

Combine yogurt, garam masala, turmeric and cumin and rub the mixture over the chicken. Cover the meat again with foil and leave to marinate for another 3-4 hours.

Place the chicken on a wire rack, place it on a baking sheet and bake in an oven preheated to 180 ° C for 8-10 minutes. Then brush the chicken with vegetable oil, turn over and cook for another 10-12 minutes, until the meat is completely baked.

Now prepare the sauce. Place 1 ½ tablespoon of ghee or butter in a preheated skillet, add garlic and ginger to it. After a minute, add the rest of the seasoning. Stir and fry for another 1-2 minutes, until the spices begin to exude a spicy aroma. Add tomato puree and lemon juice and cook for a couple of minutes.

Place the chicken in the sauce pan and stir well. Then add 40g butter and cream and simmer until the sauce thickens. Season with salt and pepper to taste.

Sprinkle the chicken with ground coriander before serving.

6. Pumpkin soup with mushrooms in chicken broth

Ingredients

• 1 ½ kg pumpkin;
• sea salt to taste;
• ground black pepper - to taste;
• 1 head of garlic;
• a few sprigs of rosemary;
• a few tablespoons of olive oil;
• 1 onion;
• a pinch of nutmeg;
• 30 g grated Parmesan;
• 800 ml chicken broth;
• 100 ml heavy cream;
• 25 g butter;
• 400 g of various mushrooms.

Preparation

Slice the pumpkin in half lengthwise and remove the seeds. Make cuts on the inside of the pumpkin, season with salt, pepper and rub with garlic. Place rosemary and chopped garlic in each half and drizzle with olive oil.

Place the pumpkin in a preheated 170 ° C oven for about an hour, until the vegetable is tender. Check that the pumpkin is ready by piercing it with a knife.

Place the rosemary and garlic on a plate. While the pumpkin is still hot, scoop up the pulp with a spoon and chop it in a blender or food processor.

In a large saucepan, heat 1 ½ tablespoon olive oil and sauté chopped onions in it for 5-6 minutes. Use a spoon to spoon the pulp of 2-3 garlic cloves from the pumpkin into a saucepan. Add nutmeg, salt and pepper to your vegetables to taste. Simmer for about 1-2 minutes.

Place the pumpkin puree and parmesan in a saucepan, then add the broth. Leave the soup to simmer for 10-12 minutes. Then add cream and mix well.

Heat 1 ½ tablespoon olive oil in a skillet and fry the mushrooms over high heat for a few minutes until the liquid evaporates. Add a small piece of butter and spices to the pan, stir well and remove from heat.

Purée the pumpkin soup in portions in a blender until smooth, adding the pieces of butter. Garnish with fried mushrooms and thin slices of Parmesan before serving.