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Dear friends, Mathew and Roxie Mclean, enjoy practicing the culinary arts featuring Clucky Plucky chicken. In the recipes they strive to use seasonal ingredients found at the farmers market.
Ingredients:
1 fresh pomegranate
2, 3 or 4 Clucky Plucky chicken legs (one per serving)
1 cup red wine
1/2 cup chicken stock (best when made from Clucky Plucky chicken)
1 1/2 TBSP of corn starch
1 to 2 TBSP cold water
Method:
Take all the seeds and juice from the pomegranate and place in a medium saucepan, over a medium heat and cook until boiling.
Add wine to the pomegranate mix and reduce by 1/2.
Add corn starch to cold water and mix well, combine this with the chicken stock.
Slowly add the chicken stock mixture to the pomegranate/wine mix, stirring constantly and cook until thickened to a gravy like consistency.
While you are waiting for the pomegranate juice and seeds to reach the boil, dot the chicken thighs with butter and place in a pre-heated oven at 395F for 40 minutes, turning once at 20 minutes. The chicken is cooked, when the temperature has reached 180F in the thickest part of the chicken pieces.
Once the chicken is cooked, serve with your favorite veggies and potatoes, and pour the gravy over the chicken thighs.
Chicken Curry Ingredients:
4 Clucky Plucky Drumsticks
4 Clucky Plucky Thighs or 2 Clucky Plucky chicken breasts (cut into 4 pieces each
2 inches of fresh ginger, thinly sliced
4 cloves of garlic, roughly chopped
1 small onion, chopped
1 can of coconut milk (shake to combine contents of tin before opening)
1 bunch fresh cilantro (large stems removed), roughly chopped
1 TBSP Ground Cumin
1 TBSP Ground Coriander
1 Tsp Ground Cayenne Pepper
1 tsp ground Turmeric
150 ml water
Juice of 1 lemon
1 tsp Garam Masala (optional)
Chicken Curry Method:
Fry the chicken pieces in batches, in roughly 4 TBSP of vegetable oil (Don't use Olive Oil), until lightly browned all over.
Set aside the chicken pieces in a bowl, as they are browned.
Once all the chicken pieces are browned, put the onion in the oil and fry until translucent. Add the garlic and ginger at this point, cook for about a minute.
Place all the chicken pieces and any collected juices back into the pan and mix with the onion, garlic and ginger.
Pour the cumin, coriander, cayenne pepper and turmeric over the food and mix well.
Pour in the coconut milk and the water into the pan and mix well, and bring to a boil.
Cover tightly and simmer gently for 30 minutes. Stir mixture every couple of minutes. After the 30 minutes is up, remove the cover.
Increase the heat to reduce the liquid and thicken it, if necessary.
Add the juice of the lemon and the chopped cilantro and stir to mix. If desired, add the garam masala.
Potato and Cauliflower side dish Ingredients:
2lbs small red potatoes, pre-boiled and cooled, then cut in half 1 cauliflower head, split into pieces.
1 TBSP Cumin Seeds
1 TBSP Coriander Seeds
1 TBSP Ground Cumin
1 Tsp Turmeric
4 TBSP water
4 TBSP vegetable oil.
Potato and Cauliflower Method:
Heat the oil over medium heat and once hot, add the cumin and coriander seeds, and stir until they sizzle, or about 30 seconds.
Add the cauliflower pieces and fry until they are starting to brown in places. Stir constantly.
Add the ground cumin and the Turmeric and stir well.
Add the potatoes and continue stirring.
It may be necessary to add some of the water, to help mix the spices up a bit, but if you do add the water, add no more than 1 TBSP of water at a time, as this dish should be somewhat dry.
Serve both dishes together, along with a green vegetable (like French Beans), Basmati rice or Naan breads if desired.
Ingredients:
2 Clucky Plucky Legs
1 pint of strawberries (can be previously frozen, then thawed and chopped), mashed together (recommend Beverly's strawberries from Oxnard)
1 to 2 TBSP of Peppahead Red Dixon powder
Method:
Mix the Peppahead powder into the strawberry mash.
Marinate the chicken legs in the strawberry mash overnight, in the refrigerator.
Pre-heat the oven to 390F and place the chicken legs on a cookie sheet lined with aluminum foil, with the foil sides folded up to trap liquids.
Place some of the marinade on the chicken legs and sprinkle with fresh ground pepper.
Place chicken in the oven and bake for 20 minutes.
Turn over the chicken pieces and put more of the marinade on the legs, return to the oven for a further 20 minutes, check the temperature has reached 180F in the thickest part of the chicken pieces.
Boil any left over marinade for 10 minutes, so that it reduces and thickens.
When cooked, serve the chicken legs with brown rice, pour the boiled marinade over the chicken legs and serve with some sliced strawberries with freshly ground black pepper.
Have fun with these!!!