Orecchiette with Broccoli, Chicken Sausage and Harissa Paste

Recipe courtesy of Psychologies Magazine (Spring 2019) and taken from Skinny Pasta by Julia Azzarello.

This dish is a healthier version of the traditional sausage and broccoli because it is made with lean chicken. It still packs a lot of flavour into one meal, especially with the zing of harissa and lemon.

Serves : 4

Ingredients:
250g chicken sausages, removed from casings and cut into 2 cm chunks
320g dried orecchiette or 400g fresh
125g Tenderstem broccoli, cut into bite-sized pieces
1 tblsp olive oil
2-3 garlic cloves, sliced
2-3 tblsp harissa paste
2 tblsp chopped parsley
1 lemon, cut into wedges
40g Parmesan cheese, grated

Step One : Saute the chicken sausage chunks in a non-stick pan for about 3-4 minutes, until cooked through. Drain on kitchen paper and set aside until needed. Bring a saucepan of water to the boil, add salt and cook the pasta for 1-2 minutes less than the packet states, or until just al dente.

Step Two : Add the broccoli to the pasta for the last 2 minutes of its cooking time. Drain, reserving a little of the cooking water.

Step Three : Meanwhile, heat a frying pan over a medium heat, add the oil and garlic and cook for 1 minute, then remove from the heat.

Step Four : Add the pasta, broccoli and sausage chunks to the pan and toss with the harissa paste and a little of the reserved pasta water. Serve in bowls with a squeeze of lemon and a sprinkle of grated Parmesan and parsley.

Tastes of Ghana – Ghana-Fied Caesar Salad

Recipe courtesy of Psychologies Magazine (June 2017) and taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh.

How about putting a little extra bang into everyone’s favourite dish, the classic Caesar salad, with some tasty Ghanaian ingredients?

Serves : 4

Ingredients:
2 boneless, skinless chicken breasts, cut into strips, 1 heaped tablespoon Jollof Dry Spice Mix,
1 tbsp rapeseed oil, 5-6 dried smoked herring, soaked in boiling water for 30 minutes, or 1 can of anchovies, 1 large Cos (Romaine) lettuce, leaves separated and roughly chopped or torn into large pieces
1 tbsp sustainable palm oil or carotene oil, for drizzling

For the croutons:
4 thick slices of hard dough bread (butter bread), or crusty white bread, 4 tbsp rapeseed oil or olive oil

For the dressing:
50g (1 ¾ oz) Parmesan, shaved, 5 tbsp Shito Mayo, 1 garlic clove, finely chopped, 1 tbsp white wine vinegar, 1 tbsp rapeseed oil and olive oil

Method:

Make the croutons. Preheat the oven to 180^oC / 356^oF. Cut the bread into 2-3 cm cubes and spread on a tray. Sprinkle over the oil and some sea salt, then toss together. Bake for 7-8 minutes, turning halfway so that they brown evenly. Remove from the oven and set aside.
Season the chicken with the Spice Mix in a bowl, then add the oil and toss
Heat a frying pan, add the chicken and fry for about 4 minutes on each side. Set aside. Drain the fish and break up into smaller pieces.
For the dressing, mix half the cheese with the Shito Mayo, garlic and vinegar in a bowl. Loosen with the oil and season to taste with sea salt.
Put the lettuce in a large bowl and scatter over the chicken with half the croutons. Add half the dressing and toss together lightly. Top with the remaining chicken, croutons and fish, then drizzle with the dressing. Sprinkle the cheese on top and, or a dash of Ghanaian flavour, drizzle over the palm oil. Serve.

Mixed Grill (Meshwi)

Recipe courtesy of Psychologies Magazine (August 2017) and taken from Syria: Recipes from Home by Itab Azzam and Dina Mousawi.

Syrians love a barbecue and it can occur anywhere; in a park or even by the side of the road! Place a metal grilling rack over two stones with charcoal underneath and that’s all you need to start making the juiciest meat dishes you can imagine.

Beef or veal ribs is one of the most popular cuts. You can grill any cut of chicken and, for lamb, the neck or shoulder is the best. These grilled meats and chicken are usually eaten with flatbread brushed with pepper paste and thinly sliced onion mixed with parsley and sumac.

Serves : 4

Ingredients for the 7 spices (Baharat Mix)
1 tblsp each ground cardamom, ground cinnamon, ground cumin, ground coriander, ground black pepper
½ tblsp each ground cloves and ground nutmeg

Ingredients for the beef kebabs
½ onion, quartered
Handful of parsley
250g minced fatty beef
½ tsp 7 spices (Baharat Mix)
¼ tsp Pomegranate Molasses
1 tsp salt

Ingredients for the Lamb Skewers
250g diced leg or shoulder of lamb
5 small green peppers, deseeded and cut into chunks
2 small onions, quartered
4 tomatoes, quartered

For the chicken skewers
3 tsp oil
3 garlic cloves, crushed
½ tsp 7 spices (Baharat Mix)
¼ tsp cardamom
2 chicken breasts, diced
1 small onion, quartered
1 tomato, quartered
5 baby green peppers

Step One : Heat the oven to 200oC / 400oF / Gas Mark 6. First make the beef kebabs. In a food processor, mix the onion with the parsley. Tip out into a bowl with the minced meat, add the other ingredients and mix together well with your hands. Wrap the beef around metal skewers, then roast in the oven for 4-10 minutes or grill for 4 minutes on each side.

Step Two : For the lamb skewers, thread the lamb pieces onto the skewer, alternating with pieces of pepper, onion and tomatoes. Season, then cook under a preheat grill for 4 minutes on each side.

Step Three : For the chicken skewers, mix the oil, garlic and spices in a bowl. Season, add the chicken and vegetables and combine. Thread the chicken and vegetables onto the skewer, then grill for 4 minutes on each side.

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.

Ingredients (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.