1 chicken breast, cut into about 4 portions and marinated in teriyaki sauce to cover, overnight
1 teaspoon sesame oil
4 seaweed sushi sheets
1/2 an avocado, sliced into 8 long slices
Soy sauce, to dip
Bring rice to a boil in the 1 1/2 cups water. Lower heat to a simmer and cook for around 12 minutes, until rice is soft. Spread rice on a large plate to cool and sprinkle with sushi vinegar. Heat sesame oil in a non stick fry pan and cook drained (reserve the marinade) chicken for around 6 minutes. Turn and cook on the other side for around three minutes. Place lid over cooking chicken for one extra minute. Cut thickest piece of chicken to check it is cooked through. Place cooked chicken on a dish, then pour the teryaki marinade into the pan and reduce the liquid until it is thick and syrupy. Return the chicken to the pan and coat it in the teriyaki syrup. Lay out 1/4 of the rice on a seaweed sheet, shiny side down, on to a sushi rolling bamboo mat. Cut the chicken pieces into half or thirds and lay it across the rice. Add two avocado strips. Using the rolling mat, begin to roll the sushi tightly, pressing in the initial bulk, then continuing to roll the length of the seaweed sheet. Some people moisten the edge of the sheet to secure the edge but, to be honest, these just don’t last long enough to get too fancy about things in our house.
This method of cooking the chicken ensures it is tender and succulent. It might sound as though the process is very intense, but I promise these hand rolls are easy peasy and always meet with the approval of my teens.
Mix all ingredients together until smooth. Add another dob of Nuttelex into a heavy based frying pan and melt. Add pancake mix – all for a biggie or half for two normal sized pancakes. Fry until the popped bubbles which form in the batter stay open. Flip the pancake and fry for a further minute. Serve with more melted margarine and maple syrup.
My son loves these and they are so simple to make. He has now been Low FODMAPs for over three weeks and is feeling significantly better.
What a tasteless title for the tastiest roast chicken ever. Thank you Jamie Oliver! I didn’t purchase your chicken-roasting-stand-thingy (not its real name), but instead, using the general principle and a squashed tin can, got the same, crunchy all over result.
This next paragraph might sound violent so I will whack on a P.G. rating (Parental Guidance Required). Take the chicken and jam an empty soft drink tin can up its… bottom to create a stand. Balance it in a roasting pan. Take little blobs of butter and shove them under the skin at spaced but random spots, then douse the outside of the skin with olive oil.
In a separate dish mix salt, pepper, paprika, dried thyme, garlic or onion powder – equalish amounts of each. Rub this mix all over the up-right chicken, pop the roasting pan in a hot oven for 15 minutes – approximately 200 degrees Celsius, then reduce the heat to around 170 degrees Celsius and cook for another hour and 20 minutes. Baste the chicken with roasting juices during the cooking time at least once.
1 kg skinless chicken drumsticks or thighs, or mixture of both
Simply mix the first 4 ingredients together, then immerse the chicken portions into the marinade. Allow the flavours to work their magic for at least one hour in the refrigerator. Grill on a generous setting for 15 minutes – be watchful – before turning the portions over. You may wish to add the remaining juicy marinade during the grilling process.
My son, Daniel, said it was the best chicken he had ever had and it was like something you would be served in a restaurant. I found the original recipe at the link below: