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Poll / Currently Being Showcased
Poll closed Question: Time to vote
*** This poll has now closed ***


Derek - Chicken Massaman with Spinach and Cheese Naan    
  0 (0.0%)
jclures - Baked Chicken and Peaches with Dijon Sauce    
  0 (0.0%)
Derek - French Onion Chicken    
  4 (44.4%)
Tadpole - Chicken Burger    
  0 (0.0%)
Bonnie - Chicken Cacciatore    
  2 (22.2%)
Chalky - Thai Chicken Curry    
  3 (33.3%)




Total votes: 9
« Created by: tadpole on: Apr 4th, 2021 at 6:36am »

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Challenge #96 - March 2021 - Chicken - Entries here (Read 235 times)
 
Mar 7th, 2021 at 7:08pm

tadpole   Offline
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and 4WDing
Joined: Mar 19th, 2016 at 7:11am
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Pinjarra, WA, Western Australia, Australia

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As the winner for our "Alcohol" challenge for December/January, jclures has nominated "Chicken" for our March challenge. Entries go here

Challenge rules can be found here: http://www.aussiecampovenforum.com/cgi-bin/yabb2/YaBB.pl?num=/

Entries open until April 3rd 9pm WA time. The winner gets to choose our May challenge theme
 
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4 Ingredients

Reply #1 - Mar 8th, 2021 at 11:51am

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Yesterday at 10:43pm

Lockyer Valley, Queensland, Australia

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CHICKEN MASSAMAN WITH SPINACH & CHEESE NAAN

Massaman Ingredients

1/2 jar Thai Massaman Paste
8 Chicken Thigh Fillets
Oil
Can Coconut Milk
2 Tablespoons Fish Sauce
1 Tablespoon Sugar
1 Tablespoon Tamarind Purée
1 Cup Toasted Peanuts
Several Potatoes
Large Onion

Naan Ingredients
1 1/2 Cups Self Raising Flour
1 tub Greek Yoghurt
Baby Spinach Leaves
Grated Cheddar Cheese

Method Massaman
Peel, dice and partly boil potatoes.  Dice chicken in bite size pieces. Peel and cube onion.

Cook Massaman paste in a little oil until fragrant then add half the coconut milk and cook until it thickens.  Add the chicken and stir over high heat until chicken is sealed.  Add the remaining coconut milk, sugar, tamarind, fish sauce and stir to combine.  Now put in the onion and potato and mix through.

Simmer until chicken is cooked through.

Method Naan
Place flour in a brown and add yoghurt a spoon at a time until you have a nice firm dry dough. (I find that the small tubs of Greek yoghurt are just enough for the flour). Knead the dough for a while until smooth.

Cut dough into four and roll out each piece then add chopped spinach and cheese to one side then turn the dough and roll again so the the spinach and cheese is impregnated into the middle of the dough.

Cook on a hot dry plate for a couple of minutes each side but long enough for the cheese to melt.

Serve the Massaman with steamed rice and the naan.
 

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Reply #2 - Mar 15th, 2021 at 10:16pm

jclures   Offline
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Joined: May 14th, 2009 at 9:24pm
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Herberton, Queensland, Australia

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Baked Chicken & Peaches With Dijon Sauce
Ingredients
1 tbs olive oil
600g chicken thigh fillets, halved crossways
1 brown onion, finely chopped
3 yellow peaches, halved, destoned
1/4 cup brown sugar
3 tsp Dijon mustard
1 tbs apple cider vinegar
1 cup gluten-free chicken stock
2 tbs lemon thyme leaves, plus extra sprigs to garnish
steamed green beans, to serve
Method
Preheat oven to 160°c (I used the choffa). Heat oil in a heatproof camp oven over medium heat. Season chicken and add to camp oven. Cook for 6 minutes, turning over halfway, or until browned. Transfer to a plate.
Add onion to same camp oven and cook for 4 minutes or until softened. Add peach then the sugar, mustard, vinegar and stock. Stir until combined and mixture comes to the boil. Return chicken to dish with thyme leaves and bring to a simmer. Transfer to oven and bake for 25 minutes or until cooked through. Garnish with extra thyme sprigs and serve with beans.
 
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Reply #3 - Mar 17th, 2021 at 11:48am

Derek   Offline
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The "Camp Oven Cook"
Joined: Nov 10th, 2003 at 3:00pm
Last online: Yesterday at 10:43pm

Lockyer Valley, Queensland, Australia

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FRENCH ONION CHICKEN

Ingredients

2 large chicken breast split into four pieces
4 large onions
2 teaspoons Balsamic vinegar
2 cups beef stock
2 tablespoons plain flour
Salt & pepper
Dried thyme
Grated cheese
Olive oil

Method
Peel and slice onions then fry off in about 1/3 cup oil with some salt until soft and caramelised.  Stir through the Balsamic then remove from the oven.

Season both sides of chicken with salt, pepper and thyme then cook in the same camp oven until done.  Remove.

Mix the flour with a little stock to form a paste.  Add remaining stock to oven and stir in flour.  Cook for several minutes until thickened.

Return onion to the oven with the stock and stir to combine.

Place cooked chicken on top of the onion and stock mix and sprinkle over cheese.

Put lid on camp oven and with coals on top cook for around 10 to 15 minutes until cheese is melted and golden.

Served with mash and peas it makes a delicious French style meal.
 

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4 Ingredients

Reply #4 - Mar 22nd, 2021 at 8:29pm

tadpole   Offline
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I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
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Chicken Burger

Ingredients

Chicken schnitzel/popcorn chicken
Sliced cheese
Sliced tomato
Lettuce
Sauce of choice
Turkish roll

Method

Shallow fry the chicken until lightly browned and heated through. Slice the Turkish bread open and place the chicken, cheese, tomato, lettuce and sauce in. Enjoy an easy camping meal Smiley
 
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Reply #5 - Mar 24th, 2021 at 1:18pm

Bonnie   Offline
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Joined: Oct 17th, 2009 at 11:53am
Last online: Apr 13th, 2021 at 1:46pm


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Zodiac sign: Gemini
Posts: 448
***
 
Chicken Cacciatore
Ingredients
1kg chicken thigh meat
½ cup plain flour
2 tbs olive oil
1 brown onion, roughly chopped
I can button mushrooms
1 red capsicum
2 tsp Italian dried herbs
1 can cherry tomatoes
1 cup chicken stock
1 cup green olives
¼ cup flat-leaf parsley leaves, roughly chopped, to serve
Naan Bread

Method
Lightly coat chicken thigh meat with flour. Heat oil in a camp oven over medium heat. Cook chicken, in batches, until golden on all sides. Transfer to a plate.
Add onion, mushroom, capsicum and herbs to camp oven. Cook for until softened. Stir in tomato and stock. Season with salt and pepper. Bring to the boil. Return chicken to the camp oven.
Reduce heat, cover and simmer for 45 minutes or until chicken is cooked through. Add olives. Cook for 2 minutes to heat through. Sprinkle with parsley and serve with Naan bread.
 
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Reply #6 - Mar 31st, 2021 at 3:24pm

Chally   Offline
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Joined: Mar 15th, 2012 at 3:26pm
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Maryborough, Queensland, Australia

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Thai Chicken Curry



Ingredients


1 kgs boneless, skinless raw chicken thighs, cubed
1 (400ml) can full fat coconut milk

1/4 cup peanut paste

2 tbsp red curry paste

2 tbsp fish sauce

3 tbsp lime juice

2 tbsp brown sugar

4 cloves garlic minced

1/2 cup chicken stock

1 tbsp of grated fresh ginger
1 onion, sliced
6 mushrooms, sliced
75 g snow peas
1 small carrot, shredded
3 spring onions, sliced
1 cup Jasmine rice


Method


1. Preheat camp oven..
2. Whisk together sauce ingredients in a bowl: coconut milk, peanut butter, red curry paste, fish sauce, lime juice, brown sugar, garlic, chicken stock and grated ginger.
3. Brown chicken, onion and mushrooms in your camp oven.
4. Pour sauce into the oven.
5. Bring to the boil and simmer for 1 hour.
6. After 50 minutes add the snow peas and carrot.
7. Serve immediately over Jasmine rice. Top with sliced spring onions.
 

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4 Ingredients

Reply #7 - Apr 4th, 2021 at 6:36am

tadpole   Offline
COCIA® Admin Team
I Love camping, fishing
and 4WDing
Joined: Mar 19th, 2016 at 7:11am
Last online: Yesterday at 2:49pm

Pinjarra, WA, Western Australia, Australia

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Mood:
Zodiac sign: Aquarius
Posts: 1222
******
 
Time to vote. Good luck everyone 🙂
 
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