iVillagers' Favourite Recipes

5-cs Spicy Chicken - like mama used to make!
By iVillager marielouisewatkins

500g chicken thighs (skinned and boned) and/or breast
1 tbsp each ground cardamom, cumin and coriander
vegetable oil for frying
280ml whipping cream
salt and pepper to taste

1. Wash and dry the chicken, then cut into 2.5-5cm strips.
2. Mix the ground cardamom, cumin and coriander in a large bowl. Add the chicken and mix until all is covered by the spices. Leave to rest in the fridge for 30 minutes if you can, if not use immediately.
3. Shallow-fry the chicken pieces (single layer) in the oil on a med/high heat until each side is lightly browned and all is thoroughly cooked. Remove from pan and place in a bowl. Continue frying the rest of the chicken until all pieces are cooked.
4. When all pieces are cooked, place the chicken back in the pan and add all the cream. Cook for around 15 minutes on a medium/high heat until the cream goes a darker shade and starts to thicken.
5. Add salt and pepper to taste.
6. Serve hot with plain white basmati rice.
7. Enjoy - it's absolutely delicious!

Pot-Roast Chicken
By iVillager Taraking

Hi - My mum is obsessed by any recipe that can be cooked in a pot. And I'm afraid to say I've totally inherited her passion for casseroling. And now I've a le Creusier (not sure how to spell it) I've gone into casserole overkill.

One of my favourite recipes she taught me is pot-roast chicken. This can be done with anything really. I either stuff the chicken with lemon, onion and garlic and season with salt and pepper or go for a more traditional wintery taste (my mother's choice).

1 whole chicken
rosemary
lemon
onion
chicken seasoning
potatoes, parsnips, carrots
bacon (optional)
stock
wine

1. For this one, season the chicken with the rosemary, a tiny bit of lemon juice and onion. Sprinkle the chicken seasoning spices inside and over the top.
2. Then put potatoes, parsnips, carrots, onions and anything else that's hanging around the fridge around the bird. You can also put bacon over the breast of the bird if you like it really meaty.
3. Pour some stock and a splash of wine over the top and then just pot roast. (At about 220C/425F/gas mark 7 for 25 minutes and then down to 190C/375F/gas mark 5).
4. Test it as you're cooking and you can baste it a bit. But you don't even have to do that. YUM - have to go and eat now! Have fun and if anyone has any good casserole recipes, please share. Love Tara

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