Category: Chicken

Roast Chicken with Pomegranate, Pancetta and Brandy

Recipe courtesy of Psychologies Magazine (Dec 2015) and taken from At Home with Umami: Home-cooked recipes unlocking the magic of super-savory deliciousness by Laura Santtini.

This is a real showstopper, especially if you are generous with the brandy.  Serve with basmati rice steamed with cardamom pods to make the rice extra fragrant.

Chicken and pomegranate

Serves : 4

Ingredients:
3 tblsp olive oil
1 medium chicken, jointed into 8 pieces by a butcher
3 shallots (2 quartered, 1 chopped finely)
1 bunch fresh sage
4 garlic cloves
30g dried porcini mushrooms, soaked in 250ml boiling water, drained and chopped
4 medium pomegranates
25g butter
100g pancetta
generous splash of brandy
250ml double cream
sea salt and freshly ground black pepper
basmati rice, to serve

Step One : Preheat the oven to 180oC (350oF) Gas 4. Heat the oil in a cast-iron casserole dish over a medium-high heat. Add the chicken and brown on all sides. Season.

Step Two : Once browned, remove from the heat. Add the quartered shallots, half the sage, garlic and the liquid from the mushrooms. Replace the chicken, cover with a tight-fitting lid and roast in a preheated oven for 1 hour.

Step Three : Meanwhile, deseed the pomegranates by slicing them in half and bashing them with a wooden spoon over a bowl so that the seeds fall out. Crush the seeds slightly with a potato masher to release their juices.

Step Four : Take out the chicken and pour the pomegranate juices into the pan, reserving the seeds for later. Pop the chicken back into the oven.

Step Five : Make the sauce. Heat the butter in a medium saucepan over a medium heat. Once it has melted, add the chopped shallot and cook until translucent. Add the mushrooms, the rest of the sage and pancetta, and cook until the pancetta begins to crisp and the fat melts. Once the chicken is cooked, pour off its sauce into the mushrooms pan. Cover the chicken with foil to keep it warm.

Step Six : Add the brandy and the double cream to the sauce. Simmer until the sauce has reduced enough to coat the back of a spoon, then pour it back over the chicken, sprinkle with the reserved pomegranate seeds, and serve immediately with bowls of hot basmati rice.

Chicken with Bacon Dal

Serves : 4

Prep time: 10 mins;    Cook time: 40 mins

Delicately spiced with Indian flavourings, these red lentils make a truly wonderful sauce to serve with chicken.

Ingredients:
2 tblsp (30ml) oil
4 chicken portions
8oz (225g) onion, chopped
1 clove of garlic, crushed
4oz (125g) streaky bacon, finely chopped
1 in (2.5cm) fresh root ginger, peeled and finely chopped
8oz (225g) split red lentils
1 red chilli, deseeded and finely chopped
1 tsp (5ml) turmeric
2 tsp (10ml) ground cumin
1 tblsp (15ml) ground coriander
1 pint (600ml) chicken stock
2oz (50g) creamed coconut
1 tblsp (15ml) lemon juice
Salt and pepper
2 tblsp (30ml) chopped fresh coriander

Step One : Heat the oil in a large non-stick sauté pan and brown the chicken well. Remove and drain on kitchen paper.

Step Two : Cook the chopped onion and crushed garlic for 5 mins. Add the streaky bacon and cook for a further 3 mins.

Step Three : Stir in the ginger, lentils, chilli, turmeric, cumin and ground coriander and cook for a further 2 mins. Add the stock and bring to the boil.

Step Four : Add the chicken, cover and simmer gently for 25 mins, stirring occasionally and adding a little more stock if necessary, until the chicken and lentils are tender.

Step Five : Grate the creamed coconut and stir into the lentil mixture together with the lemon juice. Adjust the seasoning, heat through and stir in the fresh coriander just before serving.

Other Dal recipes can be found here …

Buttermilk Chicken Shish Kebab

Recipe courtesy of Psychologies Magazine and taken from Berber & Q by Josh Katz.

Shish kebab is commonplace to all the cuisines across the Middle East.  Most use chicken breast meat, but chicken thighs is good in this recipe for its juiciness and flavour.

IMG_1006Ingredients (Serves 2-4)

• 100ml buttermilk
• ½ tsp ground cumin
• ¼ tsp cayenne pepper
• 1 tsp sweet paprika
• ¼ tsp ground cinnamon
• 2 garlic cloves, minced
• 2 tbsp Garlic oil or olive oil
• 1 tbsp hot red pepper paste (biber salcasi))
• Grated zest and juice of 1 lemon
• 1 tsp salt
• ¼ tsp coarse ground black pepper
• ½ onion, sliced
• 8 chicken thighs, deboned, skinned and quartered
• 2 green peppers, deseeded and cut into chunks
• 2 red peppers, deseeded and cut into chunks
• 1 red onion, peeled and quartered
• Pittas or flatbreads
• 2 tbsp olive oil, plus extra to brush
• 1 tbsp thinly sliced spring onion
• 1 tbsp picked oregano leaves

Step One – Put the buttermilk, spices, garlic, Garlic oil, red hot pepper paste, lemon zest and juice, salt, pepper and onion in a bowl and stir together to combine. Add the chicken pieces to the marinade and massage the mixture into the chicken to ensure it’s evenly distributed. Cover the bowl and leave in the fridge for 4-6 hours, or preferably overnight.

Step Two – Skewer the chicken pieces intermittently with the red and green peppers and red onion. Warm up your barbecue so you are cooking on medium-hot embers. Grill the skewers directly over the burning coals, turning frequently to ensure both sides are well-coloured and the chicken is cooked all the way through.

Step Three – Brush the pitas or flatbreads with a little olive oil mixed with a few drops of water, and warm through briefly on the grill. They can be placed directly on top of the skewers if there isn’t sufficient room in the barbecue.

Step Four – Remove the pitas and transfer to a serving platter. Place the skewered chicken thighs on top, brushed with olive oil. Scatter the spring onion and oregano leaves liberally over the skewers.

Chicken Casserole

Take succulent chicken quarters and ad a selection of your favourite vegetables, spice up with a little salami and herbs, add a splash of port … and you’ve got a meal in one.

Serves: 4;   Approx. Cals per portion: 739
Prep time: 25 mins; Cooking time: approx. 55 mins

Ingredients:
1 1/2lb (675g) new potatoes, scrubbed
225g (8oz) shallots
225g (8oz) baby sweetcorn
225g (8oz) sugar-snap peas
Small bunch of fresh coriander, washed and tied together with string
175g (6oz) mushrooms
4 chicken quarters, each weighing approx. 300g (10oz)
Freshly ground black pepper
3 tbsp olive oil
100g (4oz) sliced salami, chopped
1 clove garlic, peeled and crushed
1 1/4pt/750ml fresh chicken stock
2 tbsp cornflour
1/4pt/150ml white port or dry sherry

Step One : Depending on the size, halve or quarter potatoes. Peel and halve the shallots and place in a bowl with the potatoes. Reserve. Wash the baby corn and sugar-snap peas, then trim corn and top and tail peas. Place the bunch of coriander in a large casserole dish, then place the prepared peas and corn on top. Wipe and slice the mushrooms.

Step Two : Wash the chicken quarters and pat dry with kitchen paper. Trim away excess fat from the chicken and cut each portion in half to make eight pieces. Season with black pepper. Heat the olive oil in a large frying pan and sauté the chicken for 6-7 mins until golden brown on both sides. Drain and add to the casserole.

Step Three : In the same frying pan, sauté the new potatoes, shallots, mushrooms, chopped salami and garlic for 4-5 mins until lightly golden. Drain and place in the casserole. Mix the casserole ingredients well. Preheat the oven to Gas 5 / 375oF / 190oC.

Step Four : Spoon 1 tbsp of the frying pan juices into a saucepan and season.
Pour chicken stock into the saucepan. Blend cornflour with a little of the port or sherry and add to pan with remainder. Bring to the boil, stirring, and cook until thickened. Pour into casserole, then cover and bake in oven for 45 mins, or until cooked through. Discard bunch of coriander before serving casserole with crusty bread.

Find other Casserole recipes here …

Italian Chicken Casserole

Enjoy the taste of Italy with this tempting chicken dish ….. it’s brimming with Mediterranean flavour!

Serves: 4;   Cals per portion: 659;   Prep time: 15 mins;   Cook time: 1 hr 20 mins

Ingredients:

  • 1oz (25g) butter or margarine
  • 2 tbsp olive oil
  • 4 x 8oz (225g) part-boned chicken breasts, trimmed, washed and dried
  • 1 medium onion, peeled and chopped
  • 1 celery stick, trimmed and chopped
  • 2 garlic cloves, peeled and crushed
  • 2oz (50g) pancetta ham or unsmoked rindless streaky bacon, trimmed and chopped
  • 8oz (225g) button mushrooms, wiped and sliced
  • 14oz (397g) can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • salt and black pepper
  • 7 fl oz (200ml) dry white wine
  • 2oz (50g) green olives stuffed with pimientos
  • 2oz (50g) pitted black olives

Step One – In a large frying pan, melt fat with oil. Add the chicken breasts and fry for 7-8 mins, or until browned all over. Using a slotted spoon, remove chicken and drain on absorbent kitchen paper. Place in an ovenproof casserole dish and set aside.

Step Two – Preheat oven to Gas 5, 375oF, 190oC. Using the same frying pan, fry the onion, celery, garlic, pancetta ham or bacon, and mushrooms for 3-4 mins, or until just softened. Using a slotted spoon, transfer the mixture to the casserole dish.

Step Three – Place the chopped tomatoes, tomato puree, dried oregano, salt and black pepper in a large saucepan. Pour the dry white wine into the saucepan and bring to the boil. Add the tomato and wine sauce to the chicken mixture in the casserole dish.

Step Four – Mix well, then cover dish and cook in oven for 50 mins, or until the chicken is tender. Remove casserole from the oven and stir in the olives. Return to the oven and cook, uncovered, for a further 10 mins. Serve with warm ciabatta bread and a dry white wine.

Find a selection of yummy Italian goodies here …

Chicken Fajitas

Serves: 4;   Cals per portion: 300;   Prep time: 20 mins;   Cook time: 20 mins

Ingredients:

  • 2 tbsp olive oil
  • 2 lb (900g) boneless chicken breast, skinned and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 1 onion, peeled and sliced
  • 2 tsp hot chilli powder
  • 1 tsp onion salt
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp lemon juice
  • salt and ground black pepper
  • 1 yellow pepper, deseeded and sliced
  • 1 red pepper, deseeded and sliced

Step One – Heat the oil in a large pan. Add chicken slices, garlic, onion slices, chilli powder, onion salt, ground cumin, dried oregano and lemon juice. Season well. Cook, stirring frequently for 10 mins.

Step Two – Add the peppers to the pan and continue to cook for 5 mins. Serve with wheat tortillas, mixed salad leaves, salsa and soured cream sprinkled with parsley.
Other Mexican Food recipes can be found in

Chicken Drumstick Bake

Recipe courtesy of Tesco Real Food.

Nutrition stats:
Cals:  2173kj/517 kcal; Fat:  17.6g; Saturates: 4.2g; Sugars: 6.4g;  Salt: 0.7g; Carbohydrates: 21.1g; Protein: 66.4g;  Fibre: 4.3g

Ingredients:
1kg (2lb) chicken drumsticks;
3 small red onions cut into quarters;
2 peppers, seeded and chopped into chunks;
400g (13oz) small baby potatoes, halved;
2 tbsp olive oil;
2 tsp mixed herbs;
250g (8oz) cherry tomatoes

Step One: Preheat the oven to gas 6, 200oC, fan 180oC.

Step Two: In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and mixed herbs.  Spread out on a large baking tray and roast in the oven for 30 minutes.

Step Three:  After 30 minutes, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through with no pink meat showing.

Step Four:  Divide between plates and drizzle over the tray juices to serve.

Time on your Hands tip: 
For a healthier version, remove the skin from the chicken drumsticks before cooking and replace the oil with sprays of fry light and a little water to the bottom of the baking tray to keep the chicken moist.

Hungarian Chicken

Hunters chickenRecipe courtesy of Easy Living

This delicious, easy and subtly spiced chicken stew is perfect to make ahead of time.  In fact, the flavour improves if chilled for a day before reheating and serving.  If making ahead of time, refrigerate overnight, allowing any fat to settle on the top. The fat is then easily removed and discarded with a spoon.

Serves: 4    Prep time:  10 mins     Cook time: 1 ½ hours    Cals per serving: 522     Fat:  33g

Ingredients:  2 tblsp olive oil; 2 onions, finely chopped;  4 cloves garlic, peeled and left whole; 2 tblsp Hungarian paprika; 8 large chicken thighs; 4 chicken legs; 3 fresh bay leaves; 400ml (13 fl oz) chicken stock; 1 x 400g (13oz) tin chopped tomatoes; sour cream to serve

Step One: Heat the oven to 180oC (gas mark 4).  Heat the olive oil over a medium heat in a large flameproof casserole dish or saucepan.  Add the onions and whole garlic and cook, stirring for 5-7 minutes, or until they have softened (without browning too much).

Step Two: Add the paprika, chicken pieces, bay leaves, stock and tomatoes.  Bring to the boil, cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.

Step Three: Remove the lid and cook for a further 25 minutes, or until the chicken is nicely coloured.  Skim off any fat with a large spoon. Serve with the sauce, topped with sour cream.

Tip: Using either legs or thighs for this dish (rather than breasts) gives a better texture and flavour for slow cooking.

Chicken Skewers

chicken skewersThis recipe is courtesy of Easy Living Magazine

Serves : 4   –   Prep time : 15 mins plus at least 1 hour to marinate   –   Cook time : 25 mins
Cals per serving : 210   –   Fat : 9g

Ingredients:  8 large chicken thights, boneless and skinless; 3 cloves garlic, crushed; 1 heaped tblsp Baharat (combination of cumin, paprika, pepper, nutmeg and cinnamon); bunch of coriander, chopped; 200g (6 ½ oz) plain yogurt, to serve: Lemon wedges, to serve

  1. Cut each thigh into 3 strips and place in a bowl. Sprinkle with the garlic and the Baharat.  Mix well and leave to marinate in the fridge for at least 1 hour (up to 6 hours).
  2. Using two metal skewers about 5cm (2in) apart, thread half the meat onto the skewers.  Repeat with an extra two skewers and the remaining meat.  Make sure the meat in packed quite tightly.
  3. Heat the oven to 220oC (gas mark 7).  Roast until golden and cooked (about 25-30 minutes).  Rest for 5 minutes then sprinkle with coriander and serve with yoghurt and lemon wedges and the cooking juices.

Baharat:

A clever little cooker for kebabs 🙂

Chicken and White Wine Stew

This recipe courtesy of Easy Living Magazine

chicken and white wine stewComfort Food – Italian Style

Serves : 4  –  Prep time : 15 mins  –  Cook time : 1 hour  –  Cals per serving : 508  – Fat : 34.2g

Ingredients:  2 tblsp olive oil; 4 rashers streaky smoked bacon, sliced; 1 large onion, sliced; 2 stalks celery, sliced; 1 clove garlic, crushed; 1 kg (2lb) free-range chicken pieces (thighs and drumsticks);2 tsp plain flour; 200ml (6 ½ fl oz) chicken stock; 100ml (3 ½ fl oz) white wine; 400g (13oz) can chopped tomatoes; 1 long red chilli; 2 sprigs rosemary

For the Gremolata:  1 garlic clove, finely chopped; 2 tblsp coarsely chopped flat-leaf parsley; grated zest of 1 lemon

  1. Heat the oven to 180oC (gas mark 4). Heat the oil in a casserole and sauté the bacon, onion, celery and garlic over a medium heat for about 5 minutes.
  2. Add the chicken, sprinkle with flour and cook, turning, for about 10 minutes.  Pour over the stock, wine and tomatoes and season.  Tuck in the chilli and rosemary.  Bring to the boil then transfer to the oven  Cook for about 45 minutes, then turn the chicken, remove the lid and cook for a further 15 minutes, or until the chicken has coloured and is cooked.
  3. To make the gremolata, combine the garlic, parsley and lemon zest.
  4. Remove the chilli and rosemary and skim off any fat.  Serve sprinkled with the gremolata.
Tip: Don’t leave out the gremolata, as it adds a zesty kick to the finished dish.