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Chicken
Tandoori Yoghourt Chicken Twist PDF Print E-mail

chickentwist.jpgServes 1 

  • Combine 1 teaspoon tandoori spices with 1/2 cup Jalna Fat Free Natural or BioDynamic Fat Free Yoghourt.  Divide mix and marinate 50g chicken in one half for 15 minutes. Chargrill or BBQ chicken and slice.
  • Spread remaining yoghourt mix on 1 slice flat bread with salad and chicken and roll up.
 
Chicken & Mango Salad with Blueberry Yoghourt Dressing PDF Print E-mail
chickenmangosalad.jpgServes 4
 
Yoghourt Dressing:
2x200g tubs Jalna BioDynamic Blueberry Yoghourt
1/3 cup lime juice
1 tablespoon Japanese reduced-salt soy sauce
2 teaspoons grated ginger
Salad:
4 chicken breast fillets, halved horizontally
Oil spray
4 boiled eggs, shelled and sliced
1 avocado, peeled & sliced
1 mango, peeled & sliced
1 Spanish onion, peeled & sliced
150g snow peas, trimmed & blanched
200g mixed lettuce leaves
  • Combine all dressing ingredients.  Pour half the mixture over chicken breasts and marinate for 30 minutes.
  • Lightly spray a frypan or chargrill with oil and cook chicken over moderately high heat until cooked.  Remove from heat and set aside to cool.
  • Slice chicken and toss with egg, avocado, mango, onion, blanched snow peas, lettuce and remaining yoghourt dressing. Serve with a wholegrain dinner roll.
 
Chicken Kofta with Mint Yoghourt PDF Print E-mail

chickenkofta.jpgMakes about 20 

  • 500g minced chicken
  • 3 tablespoons Jalna Low Fat Greek Style Natural Yoghourt
  • 4 green (spring) onions, thinly sliced
  • 1/2 bunch flat leaf parsley, chopped
  • 1/3 cup mint, chopped
  • 3 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon allspice (optional)
  • Salt & pepper, to taste
  • 1 quantity Mint Yoghurt (see below)
  • Place all ingredients in a large bowl and knead together well.
  • If time permits, cover and refrigerate 1 – 2 hours for flavours to blend and easier handling.
  • Form mixture into rounds or ovals the size of a small egg.
  • Lightly spray preheated char grill or pan with oil and cook kofta in batches over medium heat until browned on both sides and cooked through.
  • Serve on toothpicks with Mint Yoghurt.


MINT YOGHURT
1 cup Jalna Low Fat Greek Style Natural Yoghourt
1 tablespoon lemon juice
1 clove garlic, crushed (optional)
1/4 cup chopped fresh mint
salt and cracked black pepper
Stir ingredients into a bowl and serve with Chicken Kofta