All posts tagged: Chicken recipes

Chicken wings with grapefruit, tamarind and lime leaf dressing

Chicken wings with grapefruit, tamarind and lime leaf dressing

Published by skeptic

Makrut lime leaves are key to the flavour of this aromatic dressing, and they do need to be fresh rather than dried. Buy them in south-east Asian grocery shops in the freezer section, in larger supermarkets or online, then stash them in your own freezer where they’ll keep for yonks. This dish really pings around your palate – perfumed lime, sweet honey and sour tamarind, plus plenty of vibrant herbs. It also works just as well with Tenderstem broccoli.  The dressing and shallots can both be prepared a day in advance and refrigerated. Timings  Prep time: 25 minutes, plus infusing time Cook time: 45 minutes Serves 4 Ingredients For the dressing 200ml pink grapefruit juice (from about 2 pink grapefruits) 10 fresh lime leaves, torn 3 garlic cloves, peeled and smashed with the side of a knife 1 tbsp fish sauce 2 tsp tamarind paste 3 tbsp honey For the pickled shallots 50ml rice vinegar 2 tsp caster sugar 1 tsp sea salt 2 small shallots, peeled and sliced into thin rings For the chicken 15 …

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Air fryer Turkish chicken kebabs with orzo pilaf recipe

Published by skeptic

Both the kebabs and the pilaf for this vibrant dish are made in the air fryer. For the best results, marinate the chicken pieces overnight – they’ll soak up all the gorgeous herbs and spices and will be super-tender. Timings Prep time: 15 minutes, plus marinating time Cook time: 45 minutes  Serves 4 Calories 489 kcal per serving Ingredients 600g skinless, boneless chicken thighs (trimmed of visible fat), cut into chunks 6 tbsp fat-free Greek yoghurt 1 tsp sweet paprika 1 tsp sumac 1 tsp dried mint ¾ tsp ground cumin ¼ tsp ground cinnamon 3 garlic cloves, crushed 1 tbsp lemon juice  olive oil spray For the garlic sauce 2 tbsp light mayonnaise 3 tbsp fat-free Greek yoghurt 1 garlic clove, crushed lemon juice, to loosen the sauce 1½ tsp finely chopped fresh parsley For the pilaf 15g butter 200g dried orzo 1 small onion, diced 360ml hot chicken stock 2 garlic cloves, crushed To serve lemon wedges chopped tomatoes chopped red onion chopped cucumber Method Place the chicken in a bowl with the …

Pan-fried chicken breast with green peppercorn sauce recipe

Pan-fried chicken breast with green peppercorn sauce recipe

Published by skeptic

I do love a green peppercorn sauce; you can serve it with any meat, such as pork, veal or venison, but it’s delicious with chicken. There are lots of brands of peppercorns out there, some better than others, or you can buy them fresh on the stalk from Asian supermarkets. You can serve this with simple steamed spinach, nice buttery mash or root vegetables. Timings Prep time: 5 minutes Cook time: 18 minutes Serves 4 Ingredients 4 chicken breasts with the skin on a little rapeseed or vegetable oil, for frying a small knob of butter 2 shallots, finely chopped a couple of good splashes of cognac 200ml chicken stock 150g double cream 4 tsp green peppercorns, rinsed if in brine 2 tbsp finely chopped parsley Method Season the chicken breasts. Heat a little oil in a frying pan over a medium heat and pan-fry the chicken breasts for 4-6 minutes on each side, or until cooked through (the timing will depend on how thick the fillets are).  Once cooked, remove the chicken from the …

Roman chicken stew with peppers recipe 

Roman chicken stew with peppers recipe 

Published by skeptic

This rich chicken stew can be frozen once and eaten the following day for lunch with crusty bread.  Timings Prep time: 10 minutes, plus 30 minutes cooling time Cook time: 1 hour 25 minutes  Serves four Ingredients 3 bell peppers (red or a mixture of red and yellow) 1 x 400g tin whole plum tomatoes 800g chicken (either 1 chicken jointed into pieces or all thighs) 2 tbsp sunflower oil 2 garlic cloves, finely chopped 1 tbsp capers 1 tsp dried oregano 100ml white wine Method Preheat the oven to 200C/180C fan/gas mark 7. Cook the whole peppers on a tray until blackened, blistered and soft (30-45 minutes).  Remove from the oven and put them into a bowl. Cover the bowl with a clean plastic bag or cling film and leave to cool for 30 minutes.  Peel the peppers under cold water and discard the cores and seeds. Tear them into 10 long strips around three centimetres wide and set aside.  Break up the tomatoes. Season the chicken generously on all sides. Fry the chicken in the …

Garlic and tinned tomato roast chicken recipe

Garlic and tinned tomato roast chicken recipe

Published by skeptic

My grandad introduced me to the joys of slathering a chicken in garlic. I don’t just mean a few cloves, I mean a few heads of garlic. I tone it down a little nowadays, but I still include his overnight marinating technique, so you do need to plan ahead. The tomatoes as the base impart the chicken with flavour throughout the cooking process and they give you an instant sauce at the end. Timing Prep time: 30 minutes, plus optional overnight marinating  Cook time: 1 hour 50 minutes Serves 6 Ingredients 1 head of garlic or 12 cloves (you can use less for a milder garlic flavour) 6 tbsp olive oil 1 whole chicken (around 1.5kg) 1 x 400g tin chopped or plum tomatoes 2 carrots, roughly chopped 2 celery sticks, roughly chopped 1 onion, roughly chopped 1 tbsp dried mixed herbs 1 chicken stock cube or 200ml chicken stock (gluten-free, if necessary) Method Peel 8 garlic cloves and crush them with the oil. Loosen the skin around the chicken breast, then spread the garlic …

Fried duck eggs with devilled livers recipe

Fried duck eggs with devilled livers recipe

Published by skeptic

A good old fried egg is a great vehicle for all sorts of garnishes, both luxurious and humble. I remember once waiting for a seat at the vibrant Barcelona tapas bar El Quim de la Boqueria and studying the fried egg with foie gras and ceps that the guy right in front of me was snacking on. I put it on the menu at Le Caprice as soon as I got back to London. I don’t use foie gras these days but duck or chicken livers are just as good here, and they’re cheap and easy to get hold of. Timings Prep time: 5 minutes Cook time: 5-10 minutes Serves 4 Ingredients 250g duck or chicken livers, cleaned and cut into even-sized pieces 2-3 tsp cayenne pepper 2 tbsp olive or rapeseed oil 100g butter, cut into small pieces 4 small spring onions, halved lengthways and finely chopped 1 tbsp pomegranate molasses 4 duck eggs Method Season the liver all over with some sea salt and the cayenne pepper.  Heat half the oil in a …

White cut chicken recipe

White cut chicken recipe

Published by skeptic

A whole chicken symbolises happiness, prosperity and family togetherness. It is, therefore, not to be left off a Chinese New Year menu. If you don’t have a big enough steamer, use a large saucepan with a lid. Add a couple of inches of water to the pan and place a small heatproof bowl upside down on the bottom. Then balance a large plate or bowl on top to steam the chicken. The liquid that collects in the dish the chicken is steamed in is delicious, so I sometimes use this as a base for a broth or stock, or even pour it over rice.   Timings Prep time: 15 minutes Cook time: 1 hour Serves 4 Ingredients 1 whole chicken (about 1.3 kg)  2 tsp fine sea salt  2 tbsp sesame oil For the chicken cavity paste 1½ large garlic cloves  40g spring onions, finely sliced (about 4)  40g fresh ginger root, peeled  1 tbsp sea salt For the ginger and spring onion sauce 15g fresh ginger root, peeled and grated 30g spring onions, finely chopped (about 3) ½ tsp sea salt  2 …

Chicken stock rice with spiced roast carrots, dates and feta recipe

Chicken stock rice with spiced roast carrots, dates and feta recipe

Published by skeptic

My pan of chicken stock has found its way into all sorts of things this week, from an egg drop soup to a stocky pasta (pan of stock, lasagne sheets, lots of lemon and Parmesan) and a risotto with dried mushrooms.  This recipe, where you’ll toast basmati in butter and then cook it in the stock, is so delicate and comforting. You might want a bowl of seasoned yoghurt alongside the rice and carrots, and if you have a hankering for some meat with it, pop a few lamb cutlets under the grill. Timings Prep time: 10 minutes Cook time: 35 minutes Serves  4 Ingredients  500g carrots  Olive oil  2 tsp honey  1 tsp harissa  2 tsp cumin seeds  ¼ tsp ground allspice  1 tbsp butter  300g basmati rice  800ml hot chicken stock  4 plump dates, roughly torn  100g feta, crumbled  A small bunch of dill, chopped  A pinch of sumac  Method  Preheat the oven to 180C/gas 4.  Take the root end off the carrots and cut them lengthways – depending on how chunky they …