Every meal can be enhanced with a quality cooking oil, and Olivado’s Extra Virgin Avocado Oil brings any dish to life!
We’ve collected some mouth-watering recipes on our site, each with their own short instructional video, so please feel free to check them out, but for this article, we’ve picked three of the best chicken dishes you can make to impress friends and family!
Ashia’s Butter Chicken
Butter Chicken is a classic Indian dish, perfect those who don’t like spicy, spicy food. This recipe has two methods; one for the chicken and one for the sauce. Both are delicious!
- 800g chicken diced
- 1 cup plain yoghurt
- 1 teaspoon salt
- 1 tablespoon garam masala
- 1 tablespoon chilli powder
- 2 tablespoons Olivado Extra Virgin Avocado Oil
- 3-4 cloves crushed garlic
- Small piece grated ginger
- Juice of half of a lemon
- Fresh coriander to garnish
- Rice to serve
Butter Chicken Sauce Ingredients:
- 75g butter
- 2-3 cardamom
- Piece of cinnamon stick
- 3 cloves crushed garlic
- Grated ginger, small piece
- 1 teaspoon salt
- 1 teaspoon garam masala
- 2 tablespoons manuka honey
- 1-2 green chillis chopped (optional)
- 3 large tomatoes, pureed
- 1 tablespoon tomato paste
- 1 cup cream
Add together the yoghurt, garam masala, chilli powder, lemon juice, ginger, garlic, salt, and of course 2 tablespoons Olivado Extra Virgin Avocado Oil, and mix it well. Once it’s all mixed together, pour it over the diced chicken and leave to marinate for at least an hour in the fridge. Pour it out onto a baking tray and bake for 30-40 minutes at 200 degrees, or until cooked.
While the chicken is cooking, it’s time to make the sauce.
Melt butter and add the cinnamon stick, cloves, and cardamom, followed by the ginger, garlic and green chillis. Give it a stir, and then add the blitzed tomatoes and puree, cover and cook on low for 10 -15 min.
Then add salt, garam masala and the manuka honey. Add the cooked chicken, a little boiling water, give it a good stir, and cook for another 10 minutes. Finally, add cream and chopped coriander, and you’re ready to go!
Butter Chicken is a favourite around the world, and this recipe will satisfy even the most zealous Indian food lover. Serve with rice or naan bread.
We’re travelling from India to Italy with our next chicken dish, a wonderful scaloppini. This is a very easy, quick dish, and above all, delicious! Perfect for lunch!
- 3 Free Range chicken breasts
- 6 whole sage leaves
- 2 tablespoons fresh sage, finely chopped
- ½ cup flour
- 2 tablespoons Olivado Extra Virgin Avocado oil
- ½ cup marsala wine
- 2 tablespoons butter
Cover a chopping board with a piece of baking paper. Put the chicken breasts on the board, slice through each one horizontally and open out (as if you were reading a book). Put another piece of baking paper over the opened-out chicken breasts and, using a meat mallet, rolling pin or the base of a small heavy saucepan, pound the chicken a little to get even 1cm slices. Place two sage leaves onto each breast half.
Heat Olivado’s Extra Virgin Avocado oil in a frying pan until hot. While that’s heating up, put the flour on a plate, season with salt and freshly ground black pepper. Dredge the chicken in the seasoned flour and fry in the hot oil.
Remember, always wash your hands after handling raw chicken.
Cook the chicken for a few minutes each side until golden. Set aside in an oven on low heat.
Using the same pan, add the marsala and bring to the boil. Whisk in the butter and any juices from the resting chicken, and then season. Add the chopped sage to the sauce and pour over each chicken piece. Serve with roast potatoes and a green salad.
Back to New Zealand for a classic BBQ chicken! This simple yet flavoursome recipe is perfect for a summer’s day in the back garden.
- 3 tbls of Olivado Extra Virgin Avocado Oil
- Juice of 1 medium lemon
- Black pepper
- Several fresh basil leaves
- Fresh parsley
- 2 large free range chicken breasts
- Kalamata olives
Roughly chop the basil and parsley, place in a bowl with the Extra Virgin Avocado Oil, lemon juice and black pepper. Remove skin from chicken and cut each breast lengthwise into 4 pieces. Place the chicken into the marinade and mix well, cover with cling wrap and put in the fridge for 4-6 hours.
Then it’s time to fire up the barbeque! Grill the chicken until just cooked, basting occasionally with the remainder of the marinade. Serve on a fresh green salad with fried Kalamata olives.
So there you have it!
Three incredible chicken dishes, each very different, but delicious in their own way.
Please feel free to check out the rest of our recipes and our range of incredible cooking oils. The recipes on our site all have quick, 2 minute videos to help you prepare and cook the meal. Perfect to follow along to!
If you have any questions about our products, our recipes, or us, please don’t hesitate to contact us today.