Kai Lelei - Recipes for Large Families - Health Navigator NZ

Chicken andMushroomCasseroleServes 1010 chicken legs, skin removed2 stalks celery, sliced2 c sliced mushrooms1 x 30g packet mushroom soup powder4 c water1. Preheat oven to 160˚C2. Place chicken legs in an ovenware dish3. Add celery and mushrooms4. Mix soup powder and water together5. Pour over chicken. Cover with lid or foil6. Place in oven and cook for 1 hour or untilchicken is tender7. Add extra water if necessary8. Serve with baked taro and mixed vegetablesChicken andvegetableCurryServes 1010 chicken pieces, skin removed1T canola oil1-2 T curry powder2 cloves garlic, crushed4 onions, diced2x 400g cans tomatoes in juice2c waterpepper to taste1. Heat the oil in a large heavy-based saucepan, addthe curry powder and garlic and stir-fry1 – 2 minutes2. Add the chicken and quickly brown on all sides3. Add the tomatoes, water and pepper. Bring themixture to the boil, lower heat and simmer30 – 40 minutes until the chicken is tender4. Serve with rice, baked taro or kumara andvegetables or saladsa tip from mele:Always taste food before adding salt andsee if you can do without. Herbs and spicesadd flavour-- try curry, coriander, mint, orparsley.Tomato andGarlic ChickenServes 1010 chicken pieces, skin removed2T tomato sauce2T honey2T reduced salt soy sauce2 cloves garlic, crushed2T ground ginger1c water or chicken stock1. Place chicken in a large bowl2. Combine all other ingredients and pour overchicken3. Cover and place in the refrigerator for at least 8hours4. Transfer to baking dish and bake in ovenpreheated to 180˚C for 30 – 40 minutes5. Serve with rice and saladsChicken BakeSERVES 6 - 81 large chicken3c chicken stock(from cooking chicken)1c finely chopped celery orgreen pepper (optional)2-3T flour2T canola oil1T finely chopped onion1T finely chopped parsley2c wholegrain breadcrumbs1 Place chicken in a large saucepan and cover withwater. Bring to the boil, reduce heat and simmer -1 1/2 hours until chicken is cooked2. Remove chicken from stock, cool quickly, cover andplace in refrigerator3. Transfer 3 cups of the stock to a cold container,cool by placing in a sink or pot of cold water, thenrefrigerate4. Store chicken and stock in the refrigeratorovernight. Remove skin, fat and bones fromchicken. Skim off any fat that has set on top of thestock with a spoon5. Preheat oven to 180°C6. Place chicken in a large baking dish, sprinkle thecelery over the chicken7. Mix the flour with a little stock, mix in remainingstock and pour over the chicken8. Heat the oil in a saucepan, add the onion and cookuntil clear, add the parsley and breadcrumbs, stirwell, then spoon over the chicken9. Bake in pre-heated oven until the topping isgolden and the chicken mixture steaming hot10. Serve with baked pumpkin, kumara and greenvegetablesKai Lelei Recipes for Large Families - 2nd Edition 19