Spicy Chicken With Corn Zucchini Food

CHICKEN AND ZUCCHINI WITH SPICY BLACK BEAN SAUCE

Steps:

• In a mixing bowl add in the chicken, black bean, chili garlic, soy sauce, sugar, salt, wine, oil and cornstarch and mix well and set aside to marinade for 30 minutes.
• Trim of each end of the zucchinis and slice in half and slice the half lengthwise at a 45º and repeat this until done.
• Slice the onion and pepper into wedges and set aside with the zucchinis.
• Heat up a wok and lightly coat with oil and when the oil is smoking add in the chicken mixture and stir fry until the chicken is halfway done add in the zucchinis and combine together and add in the water and bring to a boil and when the sauce start to thicken add in the onion and pepper and mix well and turn off the heat and serve.

CHICKEN, CORN AND ZUCCHINI

Steps:

• Preheat oven to 425°F.
• In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Shake well and set aside.
• In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
• In a bowl, coat corn and green onions with remaining oil mixture.
• On the rack in the broiler place chicken.
• Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
• Roast for 25- 30 minutes, turning both occasionally.
• Add corn and green onions to vegetable pan.
• Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

SPICY CHICKEN AND ZUCCHINI RISOTTO

Steps:

• Prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. Rusticness is the key here though so don't worry about the odd lump here and there.
• Make up chicken stock with 1 pint boiling water.
• Start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. Put to one side.
• For the risotto, melt the butter in a large heavy pan over a medium to high flame. Add remaining crushed garlic clove and add rice. Coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
• Add a splash of white wine and stir for a further 15 or so seconds.
• Add half the chicken stock and leave to simmer on a medium flame for 3 minutes. Just before adding remaining chicken stock, add diced zucchini. Leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. The rice should not be totally soft when served, but "al dente.".
• In a separate frying pan, add a little olive oil and leave to heat. Add chicken and bay leaf and cook for 30 seconds. Add glaze prepared earlier and fry until cooked all the way through.
• Take off heat, stir chicken through and serve! Wonderful with a large glass of white wine.