Chicken on the Spit

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  • 4 chicken portions marinade:
  • 1 onion
  • 7-oz. can tomatoes
  • 1 teaspoon tomato paste
  • 1 tablespoon lemon juice
  • 1/4 teaspoon rosemary
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable oil salt and pepper
  • 3 tablespoons tomato ketchup

Season the chicken portions and put in a casserole or polythene bag. Roughly chop the onion and put all the ingredients for the marinade into the goblet. Blend until a smooth mixture is obtained. Pour the marinade over the chicken and allow to stand for several hours. This is an excellent way to use frozen chicken as it can stand in the marinade while it is defrosting. Thread the chicken pieces on the spit and paint generously with the marinade. Cook for 25 to 30 minutes. Paint the chicken with the marinade several times during cooking. Heat the remainder of the marinade with the ketchup and serve hot with the chicken. Serve with rice and a green salad. Serves 4

Apricot chicken trotters

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First time I cooked this dish with apprehension – chicken and apricot jam? But when I ate just a bit I understood how delightful it is. Give a treat to your family and cook these chicken trotters!

6 chicken trotters
2 chopped leeks
½ cup apricot jam
1/3 cup ketchup
2 tablespoons apple vinegar
1 tablespoon fresh grate ginger
3 teaspoons soy sauce
½ teaspoon salt

1. Combine a in a small bowl leek, apricot jam, ketchup, vinegar, grate ginger, say sauce and salt.
2. Brush a grill pan with olive oil; place chicken trotters over medium heat for 10 minutes.
3. For your trotters not to become charred, place them vertical, leaning pieces against each other and grill for 20 minutes.
4. The last 10 minutes smear trotters with apricot mixture.

Chicken and peas salad

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A nice and substantial dish for a family supper.

½ pound fried chicken meat
4 ounces cheese
4 ounces green peas
7 ounces cream
2 tablespoons wine vinegar
½ teaspoon salt
½ teaspoon chili powder

1. Slice chicken meat.
2. Grate cheese.
3. Whip cream, add vinegar, salt and chili powder.
4. Combine all ingredients with peas.

British chicken salad

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It’s the one of my oldest recipes and I’m not so sure whether this salad really comes from the British Isles. The only thing I know it’s tasty and easy to cook.

½ pound celery roots
7 ounces chicken meat
3 ½ ounces mushrooms
1 cup mayonnaise
2 tablespoons mustard
2 ounces pickled cucumbers
garden reddish for decoration

1. Cook chicken fillet.
2. Slice celery, chicken meat, cucumbers, cooked mushrooms and combine them in a large bowl with mayonnaise and mustard.
3. Decorate your salad with sliced reddish.