1970's Recipes ~ Chicken Dishes

Kashmir Chicken & Brown Rice

  • 4-6 Chicken quarters
  • 2/3 pints low fat yoghurt
  • One and a half ounces polyunsaturated margarine
  • Half teaspoon ground ginger
  • Half teaspoon garam masala
  • One and a half ounces fine brown flour
  • One pint chicken stock
  • 3 tablespoons mango chutney
  • Half pound long grain brown rice
  • One pint water
  • 3 ounces sultanas
  • Salt and pepper to taste

Toss chicken in salt, pepper and ginger. Melt the margarine and fry the chicken on all sides until brown, then stir in garam masala and flour. Fry for 1 minute, gradually adding stock, stirring all time, then bring to the boil and cook for a few minutes. Add chutney, cover and cook for a further 20 minutes. Add sultanas and yoghurt to the chicken, stir well and allow to heat through. Prepare the rice separately in readiness, and then serve with the chicken.

Serves 4–6.

Chicken & Spinach Loaf

  • 2 Chicken breasts, skinned and boned
  • 12 ounces fresh spinach
  • 1 bunch Tarragon, chopped
  • Chicken stock

Slice the chicken breasts horizontally. Remove the stalks of the spinach and wash thoroughly then put in a pan without water. Cover and cook gently, shaking the pan for 5-7 minutes. The spinach will reduce by two-thirds. Drain very thoroughly by squeezing between two plates. Turn onto a board and chop up roughly. Set the oven at Gas mark 4, (350 F. or 180 C.). Layer up the spinach, chopped tarragon and sliced chicken breasts in a small, non-stick loaf tin then pour in a little chicken stock. Place the loaf tin in a roasting pan of hot water, cover with damp greaseproof paper and bake for 1 hour. Allow to cool for 30 minutes and drain off any liquor. Turn out by placing an inverted serving dish over the loaf tin and then turn both over together, give a sharp shake and remove tin.

Serves 4–6.

Chicken with Lemon & Herbs

  • 4 Chicken portions, skinned
  • 2 tablespoons fresh, or 2 teaspoons dried chopped herbs [Sage, Marjoram or Chives]
  • Quarter pint chicken stock
  • Grated rind and juice of one lemon
  • Salt and pepper
  • Parsley, to garnish

Soak the chicken and place in oven proof dish then sprinkle over with herbs, pour over stock, lemon juice and rind. Season with salt and pepper, then cover with foil or a lid. Bake in pre-heated oven at Gas mark 4, (180C or 350 F.) for 45 minutes to 1 hour or until cooked, basting 2 or 3 times.

Alternatively, sprinkle with the stock, herbs and lemon juice, place under pre-heated medium grill for 20-25 minutes. Basting frequently and turning once. Serve garnished with parsley.

Serves 4.

Roast Chicken with Orange & Lemon Stuffing

  • A two and three quarter pound oven-ready chicken
  • 6 ounces dried breadcrumbs
  • 2 Eggs
  • 3 ounces diced onions
  • Half ounce sage
  • Peel two oranges, remove the juice and finely dice
  • 2 Lemons, peel and remove the juice then finely dice

With the exception of the chicken, place all the ingredients into a bowl and mix to form a paste. Add a little water to make the mixture firm. Stuff the chicken. Place in an oven proof dish with half a litre of water, cover and cook at gas mark 5, [375 F. 190 C.] for 45–60 minutes.

Serve with fresh vegetables.

Chicken Fricassee

  • Packet mushroom soup
  • 1 pint water
  • 8oz cooked chicken and ham [chopped]
  • ¼ pint single cream
  • 1 egg yolk
  • Garnish:
  • Bacon rolls
  • Croutes of fried bread
  • Lemon slices
  • Parsley

Mix the soup powder and water together and bring to the boil. Add the chicken and ham, and cook for 5 minutes stirring constantly. Mix the cream and egg yolk together, add a little of the hot soup then stir into the rest of the soup. Correct consistency if necessary and serve garnished.