Like all the recipes posted in this blog, every one of these dishes have been prepared by Karen in the galley on board 'Our Dreamtime'. Living on the hook or in a marina doesn't mean you can't eat great meals.
Along with seafood, we find poultry one of the things we eat most on the boat. Apart from the fish we might catch for free, both can be found reasonably priced and are healthy choices for us. Chicken and duck also lend themselves to endless possibilities in the galley.
Karen has developed a great range of recipes to ensure we never tire of eating the healthy protein that poultry provides. She will soon be publishing another volume of the Our Galley e-book series containing a huge range of her poultry recipes. Meanwhile scroll down to see some of her suggestions. Click on any image to see larger versions.
One Pot Meal - Balsamic Chicken
Ingredients
SAUCE
1/3 cup balsamic vinegar
2 tablespoons honey
2 tablespoons oil, such as avocado or olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 tablespoon Dijon mustard
TOMATO MOZZARELLA
8 grape tomatoes, halved
8 small fresh mozzarella balls
2 tablespoons finely chopped fresh basil
CHICKEN
1 kg boneless, skinless, chicken breasts, pounded to even thickness (so they cook evenly)
2 tablespoons avocado oil or other high-heat oil
Salt and fresh black pepper
Let’s get Cooking
In a bowl, whisk together the sauce ingredients. Season with salt and pepper, to taste. Set aside.
In a separate bowl, toss together the tomatoes, mozzarella, and basil. Season with salt and pepper, to taste. Set aside.
Preheat oven to 180 degrees C.
Heat oil over medium-high heat in a large oven-safe skillet. Season the chicken all over with salt and pepper, to taste. When the pan is hot and oil is shimmering, add the chicken to the skillet in a single layer. Cook for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce mixture. It should quickly come to a simmer. Use a wooden spoon to scrape up any brown bits from the bottom of the pan.
Immediately remove the pan from the heat and add the tomato mozzarella mixture over the chicken.
Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Remove from the oven and rest for 5 minutes before serving.
Baked Tuscan chicken
Ingredients
450g 2 chicken breasts, sliced horizontally
1 cup frozen chopped spinach thawed and squeezed dry
1 cup cream cheese softened
1/3 cup cream
4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon chilli powder
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
1/3 cup grated Parmesan cheese
Small jar sun dried tomatoes, drained with 1 tablespoon of oil reserved, and chopped
3/4 cup mozzarella cheese, grated
1 tablespoon fresh chopped parsley
Let’s get Cooking
Preheat your oven to 200ºC
In a bowl, whisk together the spinach, cream cheese, and heavy cream. Add half the garlic, salt, onion powder, chili powder, black pepper, and Italian seasoning and beat to combine. Add parmesan cheese and 1/2 of the mozzarella cheese and continue whisking to combine.
Lay the chicken breasts flat in the bottom of a large baking dish. Season the chicken breasts with salt, pepper and the remaining half of the garlic. Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes then drizzle a tablespoon of oil reserved from the sun-dried tomatoes. Finish by topping the chicken with mozzarella cheese.
Bake the Tuscan chicken casserole for 35 minutes: Cook for 20 minutes loosely covered with foil then uncover and bake 15 minutes or until the chicken is cooked through. Serve the Baked Tuscan chicken casserole immediately with your choice of sides like cauliflower rice, zucchini noodles…
Enjoy!
Butter Chicken with Cauliflower Rice
Serves: 4
Ingredients
2 Chicken Breast
2 tbs Extra Virgin Olive Oil
2 Yellow Onion (diced)
2 Garlic (cloves, minced)
2 tbs Ginger (grated)
4 tbs Tomato Paste
2 tsps Paprika
1 tbs Curry Powder
2 tsp Garam Masala
1 tsp Sea Salt
1 tbs Chili Powder
1/4 cup Water
1 cup Organic Coconut Milk (full fat)
1 head Cauliflower
1/2 Lime (juiced)
Let’s get Cooking
Dice your chicken into cubes and set aside.
Heat olive oil in a large skillet over medium heat. Saute your onion, garlic and ginger. Stir in tomato paste, paprika, curry, garam masala, sea salt and chilli powder. Cook for 1-2 minute or until fragrant.
Add diced chicken and stir until cooked through, about 5-7 minutes. Add in the water and loosen the paste.
Stir in coconut milk and reduce to simmer for about 5 minutes.
Meanwhile, create your cauliflower rice by adding the florets to the food processor. Process until the cauliflower has a rice-like consistency.
Squeeze lime juice on cauliflower rice and transfer into a bowl.
Remove from heat and ladle butter chicken over cauliflower rice.
Enjoy!
Chicken Pho
Pho, pronounced “Fuh” – not ‘Fo’ – is probably Vietnam’s most famous dish. The locals have this light, fragrant noodle soup
This recipe is not strictly authentic – I’ve made a fast version for you using chicken stock and quick-cooking chicken breast so you can have pho as a quick, healthy meal.
If you want to make a pho from scratch, all you have to do is cook the shallots and garlic as per the method, then place in a large pot with the spices, 1 whole chicken (cleaned and rinsed in cold water) and 1 teaspoon of salt. Top up with enough cold water to just cover the chicken and slowly bring to a gentle boil. Gently simmer (for a clear broth and moist chicken, do not let it boil) for 1 about hour or until chicken is just cooked through. Be sure to regularly skim off any scum that comes to the surface. Remove the chicken from the broth, strain the broth, and shred or slice the chicken meat. This way you’re making your own chicken stock from scratch. While it takes more time, you’ll get great flavour and it’s nice to use a whole chicken.
As with most Vietnamese dishes, use lots of fresh herbs, lime, fish sauce and chilli are essential condiments. They really bring out the flavour of the soup!
Ingredients
500ml salt reduced chicken stock (*see intro)
1.5L water
1 brown onion, halved, thinly sliced
2 cloves garlic, peeled
10cm piece ginger, peeled, sliced
2 star anise
1 tsp black peppercorns
1 tsp salt reduced soy sauce
2 tsp fish sauce
2 tbs lime juice
4 x 100-120g lean chicken breast fillets
2 bunches bok choy, roughly chopped
150g rice noodles
150g bean shoots
½ cup Vietnamese mint leaves
½ cup coriander leaves
2 spring onions, chopped
2 tsp sliced red chilli
4 lemon wedges
Let's get Cooking
Combine stock, water, onion, garlic, ginger, star anise, black peppercorns, soy sauce and fish sauce in a large saucepan over medium-high heat. Cover and bring to the boil. Add chicken breast and simmer for 15-17 minutes or until chicken is cooked through. For the last 3 minutes of cooking, add bok choy.
Remove garlic, peppercorns, star anise and ginger and discard. Transfer chicken to a plate, and shred when cooled.
Prepare noodles according to packet instructions. Drain.
Divide chicken, noodles, bok choy and stock between 4 bowls. Top each bowl with bean shoots, Vietnamese mint, coriander, spring onion, chilli and a lemon wedge.
Creamy Pesto Chicken Pasta
Serves 4
Ingredients
1 kg boneless, skinless chicken breast
2 tbs butter
2 cloves garlic
500 g penne pasta
1/2 cups chicken broth
1 cup milk
4 Tbs cream cheese
1/3 cup basil pesto
1/4 cup grated Parmesan
freshly cracked pepper
1 pinch crushed red pepper
3 cup fresh spinach
1/4 cup sliced sun dried tomatoes
Let’s get Cooking
Cut the chicken breast into 2 cm cubes pieces.
Add the butter to a deep skillet and melt over medium heat.
Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside.
While the chicken is cooking, mince the garlic.
Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet.
Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low.
Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto.
If using, add the fresh spinach and sliced sun dried tomatoes.
Add the chicken broth and orzo to the skillet, and stir to combine.
Add the garlic to the skillet with the chicken and continue to sauté for one minute more.
Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil.
Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed.
Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
Stir and cook over medium heat until the cream cheese has fully melted into the sauce.
Finally, add the grated Parmesan and stir until combined.
Stir until the spinach has wilted, then remove the pasta from the heat.
Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve.
Chicken with Orzo and Olives
Serves:4
Ingredients
8 chicken thighs (boneless skin on)
Pinch of salt and pepper
1 tbs olive oil
4 cloves garlic, minced
400 g can diced tomatoes
1/3 cup pitted kalamata olives
1/2 tsp dried oregano
2 cups chicken broth
1 1/2 cups uncooked orzo
1/4 bunch parsley (optional)
Let’s get Cooking
Pat the chicken thighs dry with a paper towel, then sprinkle both sides with a pinch of salt and pepper.
Heat the olive oil in a large, deep skillet over medium heat.
Once the oil is hot and shimmering, add the chicken thighs with the skin side down. Cook the chicken thighs on each side until golden brown (about 5-7 minutes each side), then remove to a clean plate.
Pour off the excess fat from the skillet, leaving just enough to sauté the garlic.
Turn the heat down to medium-low, add the minced garlic, and sauté for about one minute, or just until the garlic is soft and very fragrant.
Add the diced tomatoes (with juices), oregano, olives, and some freshly cracked pepper. Stir the tomatoes, herbs, and olives to combine and allow the juices from the tomatoes to dissolve any browned bits from the bottom of the pan.
Roughly chop the kalamata olives, and add them to the skillet.
Nestle the browned chicken thighs down into the skillet, place a lid on the skillet and turn the heat up to medium-high.
Allow the skillet to come to a boil, then turn the heat down to low, or the lowest temperature needed to maintain a gentle simmer.
Let the skillet simmer for 15 minutes with the lid in place.
Turn the heat off and let the skillet rest for 5 minutes.
The tomatoes and olives will have risen to the top, so use a fork to gently stir or fluff the orzo, tomatoes, and olives back together.
The orzo should be tender and slightly saucy.
Pull the parsley leaves from the stems, roughly chop them, and sprinkle over top.
Dutch Oven Peach & Maple Chicken Thighs
Serves: 4
Ingredients
2 tbs minced garlic, ( this was 5 cloves for me)
1/2 cup minced yellow onion
1 tbs olive oil
1 kg chicken thighs (no bones)
2 tsp sea salt flakes
1/2 tsp ground black pepper
1 tsp rosemary
1/2 tsp thyme
1/2 tsp Herbs De Provence
1/3 cup lemon juice
1/3 cup maple syrup
1 can of peaches
1 cup sliced mushrooms
3 carrots, , peeled and cut into 2 cm pieces
1/2 of a peeled sweet potato, , cut into 2 cm pieces
Let’s get Cooking
In a small bowl, mix 2 tsp sea salt flakes, 1/2 tsp of ground black pepper, 1 tsp of rosemary, 1/2 tsp of thyme, and 1/2 tsp herbs de provence together. Cover the chicken thighs in the seasoning and set aside.
Put the minced garlic, yellow onion, and 1 Tbs of olive oil into a large dutch oven, and mix. ( I used a 3 quart large cast iron dutch oven).
Heat over medium-high heat for 3-4 minutes.
Place the chicken thighs into the dutch oven, skin side down and push them into the garlic and onion. Let the chicken cook for 5 minutes.
Reduce the heat to low- medium. Using tongs, flip the chicken over and top with 1/3 cup of lemon juice, 1/3 cup of maple syrup, the peaches, sliced mushrooms, chopped carrots, and chopped sweet potatoes. Cook uncovered for 6-7 minutes.
Then place the lid on top of the dutch oven and cook, covered for 30 minutes (note: half way through, spoon some of the liquid onto the tops of the chicken).
Remove the lid, cook uncovered for 5 more minutes.
If you find the sauce too liquidy, remove the chicken and most of the veggies and add some coconut flour to it.
Moroccan Chicken Tagine
Moroccan and Algerian Tagine dishes are slow-cooked savory stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron. Paprika and chilli can also be used in vegetable Tagine.
Ingredients
Serves 4
600g skinless, boneless chicken breast fillets, chopped
2 tsp salt
2 tsp vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
2 carrots, sliced
2 stalks celery, sliced
4cm knob fresh ginger, peeled and finely grated
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
1/4 tsp ground turmeric
1 1/2 cups chicken stock
280g passata or tomato puree
4 potatoes peeled and cubed
12 beans, sliced
1/2 cup lemon juice
Let's get Cooking
Season chicken with salt and brown in the oil in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
Add onion, garlic, carrots and celery to pan and cook gently until tender. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric. Stir fry for about 1 minute, then mix in stock and passata. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
Add potatoes and beans to pan and bring to a simmer. Cover pan and cook for about 15 minutes, or until potato is tender. Stir in lemon juice and serve.
Mango Chicken Curry
Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs. It is always on rotation in Our Galley. An amazingly aromatic, sweet and spicy curry sauce is made with puréed mango and you can alter the heat to suit your tastes. Serve over steamed rice and your choice of steam vegetables.
Serves 4
Ingredients
2 mangos diced and puréed
1 tbs olive oil
1kg chicken breast or thigh fillets, sliced
1 brown onion, sliced
2 garlic clove, crushed
1 tsp finely grated ginger
2 tbs of Curry Powder
400ml can coconut milk or for the calorie count 1 can of evaporated milk with 2 tsp of coconut essence
To serve
Steamed basmati rice
Steamed vegetables
Lime wedges
1/3 cup coriander leaves
Let’s get Cooking
Place the mango in a blender and blend until pureed.
Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add garlic and ginger and cook for a further 2 mins. Add Bengal Curry Mix and cook stirring for 2 mins or until aromatic. Stir in coconut milk and pureed mango. Bring to the boil. Add chicken. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.
Serve curry with steamed basmati rice, vegetables, lime wedges and topped with extra coriander leaves.
Persian Chicken
Advieh Spice Mix
Advieh is an aromatic Persian spice blend comparable to the Indian garam masala and is used for a variety of Persian recipes such as rice pilafs, grilled meats, stews, vegetables dishes, frittatas, soups, pickles and more.
1 tsp ground cinnamon.
1 tsp ground coriander.
1 tsp ground nutmeg.
1 tsp ground cardamom.
1 tsp ground rose petals
1/2 tsp ground cumin.
Combine all ingredient and store in an airtight container.
Persian Chicken
2 tbs of Advieh Spice Mix
4 chicken skinless thighs cut into bite size pieces
2 tomatoes diced
4 small potatoes peeled and cut into 1/4
1/2 red onion diced
2 tbs of olive oil
2 tbs of tomato paste
1 cup of water
Seasoning of black pepper and sea salt
Serve with yogurt laced with honey and sprinkled with fresh mint and
Nann Bread
Add oil to medium heat pan (with a lid), once oil is shimmering add onion and cook til fragrant ad in spice mix and cook whilst stirring until you can smell the beautiful spices warming. Add the chicken and stir to coat the chicken all. Ad the potato’s and tomatoes and once more stir to coat them with the spice mixture. Add in the tomato paste and a little water at a time mixing well. Continue to add water until you have a cream consistency. Pop the lid on and turn down the heat to low. Check occasionally and add more water if necessary. You don’t want a runny consistency but a thick creamy sauce. Cook for 20 minutes.
Finely chop mint leaves and add to a cup of Greek yogurt, and with a tablespoon of honey drizzle over the honey.
Warm nann bread in oven.
Chicken Dumpling Broth
Delicious herbed chicken dumplings are tossed through a fragrant Asian broth, perfect for those cooler winter months. Intensifying and infusing the chicken stock that these dumplings are simmered in adds a great depth of flavour to these irresistible morsels.
Serves 4
Ingredients
Broth
8 cups chicken stock
1 chicken breast cut into long thin strips
1 cm piece fresh ginger, peeled and julienned or cut into match sticks
1 tbs soy sauce, dark
1 tbs of sot sauce, light
1/4 cup Shaohsing rice cooking wine or pale dry sherry
1 tbs balsamic vinegar/or 2 tablespoons black vinegar
2 tsp dark sesame oil
1 tsp sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
32 Chinese chicken dumplings, see dumpling recipe
1/2 onion cut into wedges
4 cups of mixed vegetables of you choice
2 tbs diced cilantro (optional)
Asian chilli paste (optional)
Cilantro stems and leaves for serving
Put the broth, chicken, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavour with ginger, about 30-minutes.
Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the onions and the rest of the vegetables and cook until the greens are blanched, about 1 minute. Remove the dumplings and vegetables and decide among warm bowls. Strain the broth through a fine sieve or muslin lined colander and then pour the clear broth over vegetables and dumplings. Dress with cilantro and Divide among warm bowls and serve with chilli sauce on the side if desired.
Dough
2 cups unbleached all-purpose flour
1 egg
¾ tsp salt
½ cup water
Place flour into a large bowl. In a separate bowl, whisk together egg, salt, and water. Create a well in the centre of the flour and pour in the wet ingredients. Mix everything together with a spoon (or your hands), until the mixture begins to come together.
Turn the dough onto the counter and knead for 3-5 minutes. The dough should be firm but silky smooth when you are done. (If your dough is too tacky, add a little extra flour to your counter.)
Cover the dough with a damp towel and let rest for 1 hour. (Letting the dough rest will make it easier to roll thin wrappers.) Divide the dough in quarters. Cover three pieces of the dough with your damp towel. Lightly dust your counter-top with cornflour (NOT flour), and roll one of the dough dough portions as thin as you can, aiming for a rectangle roughly 30 x 20 cm. Cut the sheet into your desired shapes.
(I used small dumplings for the broth, but if serving them alone with dipping sauce they would be twice the size) Repeat with the remaining dough. Use the wonton wrappers immediately or freeze them.
Simply stack the wrappers with a VERY generous dusting of cornflour between each wrapper. Wrap the stack in plastic wrap and store it in an airtight container for 2-3 months. Thaw the wrappers overnight in the fridge before using. This dough recipe can also be used for ravioli or tortellini
You can really fill your dumplings with anything you like. This recipe is very versatile change the protein for seafood, pork or a vegetarian option with mushrooms .
Filling
1 chicken breast diced very small
1/2 onion diced very small
1 cm of fresh ginger diced very small
1 garlic clove diced very small
1 small red chilli diced very small
1 bunch of cilantro root section for about 3 cm diced very small
2 tbs of finely chopped mint and parsley
Combine all ingredients and mix well. For small dumplings use 1 tsp of mixture. For larger use 2 tsp. Place the mixture in the centre of each dumpling fold edges over to meet and pleat the edges. Stand them up on a floured surface read to cook. They take about 3 - 5 minutes to cook in boiling broth.
Other great recipes yet to be published:
Keep coming back to see when Karen's Poultry e-book is published.
Ingredients
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