Thai Chicken Soup Recipe

Method: Heat the oil, add the chilli, ginger, garlic and curry paste. Fry for 2-3 minutes but be careful not to burn. Pour in the coconut milk and the stock and simmer for 5 more minutes. Add the rice, butternut squash, sweetcorn and the chicken and cook for a further 15 minutes. Finally add the herbs, spring onion and lime juice and stir.

Serve with prawn crackers and a wedge of lime. Mmmmmm zingy!

Baked Chicken Stuffed with Pesto and Cheese

Method:

  • Preheat oven to 375F/190C.
  • Spray a small casserole dish with non-stick spray.
  • Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
  • In a small bowl mix together the basil pesto, sour cream, and grated mozzarella.
  • Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.)
  • Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
  • Prepare two bowls, one with the beaten egg and the other with the grated parmesan-almond flour mixture, seasoned with black pepper to taste.
  • Dip each chicken breast roll first into the egg mixture and then into the parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
  • Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.)
  • Serve hot and enjoy x

Chicken & leek pot pies

Method:

  • Heat oven to 200C/fan 180C/gas 6.
  • Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender.
  • Drain, reserving the water, then mash with a little seasoning.
  • Cut chicken into small chunks, then toss in the cornflour.
  • Heat the oil in a large pan, add the leeks, and then fry for 3 mins until starting to soften.
  • Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring.
  • Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender.
  • Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
  • Divide the chicken filling between four 300ml pie dishes.
  • Spoon over the mash and spread roughly with a fork to seal in the filling.
  • Bake for 25 mins until the topping is crisp and golden.
  • You can make one big pie if you prefer. Use a 1.2-litre pie dish and increase the cooking time in the oven by about 10 minutes.

Creamy Chicken & Mushroom Pies With Butter Puff Pastry

Method:

  • Heat the oven to 220C/fan 200C/gas 7.
  • Tear the chicken fl esh from the bone in large chunks and discard the skin and bone.
  • Heat the butter in a large pan and add the spring onions.
  • Cook for a few minutes until softened. Add the mushrooms and cook for 5 minutes or so, until lightly coloured.
  • Stir in the fl our, and cook for another minute, then gradually add the milk.
  • Add the cream, simmer until the sauce thickens. Stir in the chicken and tarragon.
  • Roll out the pastry to the thickness of a 20p and cut 4 circles big enough to cover 4 small pie dishes.
  • Divide the chicken mixture between the dishes and brush the rims with beaten egg.
  • Lift the pastry on to the pies, trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of the egg.
  • Bake for 15-20 minutes, until the pastry is crisp and golden brown.

Russian Chicken & Mushroom Pies With Soured Cream & Dill

Method:

  • Boil the rice in enough water to just cover until the rice is al dente and the liquid has been absorbed - about 10 mins. Season, then set aside.
  • Heat a large frying pan, then add the butter. Once melted, fry the mushrooms and onion until golden.
  • Season, add the garlic, then cook for another couple of mins.
  • Stir in the flour and cook for 1-2 mins, turning the vegetables over in it.
  • Now take the pan off the heat and gradually add the milk, stirring to incorporate every addition before you add any more.
  • Once done, put the pan back on the heat and bring to the boil, stirring all the time as the sauce thickens.
  • Season well and let the sauce simmer so that the flour gets cooked.
  • Stir in the cooked chicken and add the lemon juice, soured cream and dill.
  • Spread the rice in the bottom of 6 buttered individual pie dishes, then spoon the meat and sauce on top. Leave it to cool a little.
  • Roll out the pastry a little and cut to fit your dishes, then pop on top and press the pastry down. Trim off the excess.
  • You can finish the pie crusts by making a long strip of pastry with the leftovers, twisting it like a rope.
  • Moisten the edges of the pastry on the pies with water, then press on the rope of pastry. Otherwise just crimp the edges.
  • Heat oven to 200C/180C fan/gas 6.
  • Make 3 slits in the centre of the pies, then brush the tops with egg yolk.
  • Bake for 10 mins, then turn the heat down to 180C/160C fan/gas 4 and cook for a further 20-25 mins, until the pastry is golden and cooked.
  • To make a large pie fill and top a large dish, roughly 26 x 22cm and 6cm deep, with the rice and chicken mix.
  • Bake as before.

Chicken & herb rösti-topped pies

Method:

  • Put the whole, unpeeled potatoes in cold water, bring to the boil and simmer for 5 minutes.
  • Drain and cool a little.
  • Cook the chicken in a hot non-stick pan until browned all over. You can add a knob of butter if needed but there should be enough fat on the meat to fry it.
  • Scoop out of the pan and set aside, then add the leeks with a knob of butter. cook until softened then add the mushrooms and cook until soft.
  • Sprinkle over the flour and stir well.
  • Gradually add the milk and cream, stirring until you have a sauce.
  • Add back the chicken, season and simmer for 5 minutes.
  • Add the tarragon.
  • Heat the oven to 200C/fan 180C/gas 6.
  • Divide the mixture between 4 heatproof pie dishes.
  • Peel and coarsely grate the potatoes.
  • Toss with a little seasoning then top the pies with the rösti mix.
  • You can drizzle a little extra butter on top if you want them more golden.
  • Bake for 30 minutes until the rösti is cooked and crisp on top. if you dont like tarragon substitute with dill, or thyme & rosemary.

Smoky Spanish Chicken (Stuffed Fillets)

Method:

  • Melt 50g butter and cool slightly.
  • Combine the orange zest, garlic, paprika, chilli, breadcrumbs and olives with the melted butter and two tablespoons parsley. Season. 
  • Place chicken on a clean board and carefully make a deep incision in the side of each fillet horizontally, being careful not to cut the whole way through.
  • Stuff each fillet with the breadcrumb filling.
  • Secure the fillets in four places with kitchen string.
  • Enclose each one individually in plastic wrap, twisting the ends so it is tightly sealed, then secure the ends and place in fridge for 1 hour.
  • Remove the chicken and place in a steamer.
  • Cook for 20 minutes or until almost cooked through.
  • Melt remaining butter with the oil in afrying pan over medium heat.
  • Remove the chicken from plastic wrap and season then cook on pan, turning for 4-5 minutes until golden on all sides.
  • Remove from pan, cover with foil to rest.
  • Return the pan to medium heat and add chorizo for 1-2 mins until crispy.
  • On a clean board roll the chicken in the remaining 1 tablespoon parsley, then slice.
  • Divide chicken among plates, sprinkle with chorizo and drizzle with pan juices.
  • Serve with rocket and orange wedges.

Jerk Chicken (Caribbean Flavoured Roast Chicken)

Method:

  • For the marinade, place onion, chilli, garlic, and thyme in a food processor and whiz until chopped.
  • Add the allspice, vinegar, soy sauce honey and oil, whiz until a thick paste.
  • Score in the flesh side of the chicken and coat well in the marinade.
  • Cover and place in fridge for at least 3 hours or overnight.
  • Preheat oven to 180c, place a wire rack over a roasting pan filled with 2cm water.
  • Drain the chicken, reserving the marinade, then place chicken on the wire rack.
  • Bake for 30 minutes, then brush with the reserved marinade.
  • Bake for a further 30 minutes or until cooked through.

Grown Up Chicken Nuggets

Method:

  • Roughly chop the chicken and place in a food processor with the garlic, parsley, chives and zest, then season.
  • Separate 1 egg, then add egg white to the chicken mixture (reserving the yolk) and pulse to a coarse paste - be carefull to not over process.
  • Divide the mixture into 16 portions and use damp hands to shape into nuggets.
  • Lightly beat two eggs and reserved yolk together in a separate bowl.
  • Place fine breadcrumbs in another bowl.
  • Place flour in another bowl.
  • Dip the nuggets first in the flour, then in the egg, then coat in bread crumbs. Cover and chill for 30 minutes.
  • Preheat oven to 180c, half fill a deep fryer or large saucepan with oil to 190c (a cube or bread will turn golden in 30 seconds).
  • In batches deep fry the nuggets for 3-4 minutes until golden, remove with a slotted spoon, drain on paper towel, then transfer to the oven and bake for 5 minutes or until cooked through.

Lemon Chicken

Method:

  • Preheat the oven to 400 degrees.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
  • Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce.
  • Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper.
  • Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned.
  • If the chicken isn’t browned enough, put it under the broiler for 2 minutes.
  • Cover the pan tightly with aluminium foil and allow to rest for 10 minutes.
  • Sprinkle with salt and serve hot with the pan juices.

Pages