Tag: chicken

Chicken taquitos

~ Sophie ~ Leave a comment

Crunchy tortilla outsides, gooey spicy insides. So good. Pile salsa and guac on top and get your munch on. Makes 6.

  • About 1 chicken breast-worth of cooked, shredded chicken
  • 100g grated cheddar
  • 2 tbsp cream cheese
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • Pinch of salt
  • 6 corn/wheat tortillas
  • 1 tsp bacon fat (or veg oil)
  1. Mix together all the ingredients except for the tortillas and the bacon fat or oil
  2. Spoon a sixth of the mixture in a line along the middle of a tortilla
  3. Fold the tortilla around the filling like a spring roll, folding in the ends as you roll the tortilla
  4. Stop them from springing open by securing with a toothpick, or just pressing them gently with the fold-side down
  5. Repeat until all the tortillas and all the filling is used up
  6. Heat the bacon fat in a non-stick pan over a medium heat
  7. Place the taquitos into the pan and fry for a couple of mins on each side until the tortillas are brown and the filling is melted

Coconut curry pot-roast chicken

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The perfect dish for when you have someone to impress and you want delectable, fragrant curry, but you’ve got no time to spend prepping. All the work here is done by the oven, the only ‘cooking’ is frying onions. But the result is seriously impressive and incredibly delicious.

  • 1 tbsp veg oil
  • 2 onions, finely chopped
  • 300g packet curry kit (like those from Spice Tailor). Choose a highly-flavoured, spicy one for maximum effect
  • 1 tin coconut milk
  • 200ml chicken stock
  • 1.3kg whole chicken
  • Salt
  • Fresh coriander
  1. Pre-heat the oven to 200C fan (220C)
  2. Heat the veg oil in a saucepan over a medium heat and cook the onions until soft
  3. Add the spices from the curry kit and stir in, then add the base spice paste
  4. Cook for another minute before adding the curry sauce, coconut milk and stock. Stir together, heat to a bubble and then remove from the heat
  5. Place the chicken into a deep oven dish, pour all the sauce into the dish around the chicken (rather than over the top)
  6. Sprinkle salt over the chicken skin
  7. Cook in the hot oven for 15 mins then turn it down to 170C fan (190C) and cook for a further 1 hour. Baste every 15 mins with the sauce from the pan
  8. Remove from the oven and leave to rest for 10 mins
  9. Scatter with fresh coriander leaves
  10. Carve the chicken, serving over rice with the curry sauce on top. Maybe some garlic greens on the side

Chicken casserole and herby dumplings

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The most savoury, comforting food you can imagine. Brilliant for celebrating friends, mending heartache or just for dinner. Serve with greens and bread for mopping. Feeds 4.

  • 700-800g boneless skinless chicken thighs
  • 1 tbsp salted butter
  • 2 tbsp veg oil
  • 150g pancetta, cubed
  • 1 large leek, washed and chopped
  • 2 sticks celery, finely chopped
  • 3 carrots, halved lengthways and chopped
  • 1 clove garlic, minced
  • 2 heaped tbsp plain flour
  • 200ml white wine
  • 500ml chicken stock
  • 1 heaped tbsp dijon mustard
  • 1 tsp dried thyme
  • 1 bay leaf
  • Squeeze of lemon juice
  • Salt and pepper
  1. In a large heavy-bottomed pan over a high heat, melt the butter and oil together until they bubble and start to turn golden
  2. Pop the chicken thighs into the hot fat in a single layer and brown on both sides
  3. Remove into a plate (they don’t have to be fully cooked) and turn the heat down
  4. Add the pancetta to the pan and fry until golden brown and catching round the edges
  5. Drop in the prepped leek, celery, carrot and garlic
  6. Cook gently, stirring occasionally, for 8-10 mins until soft
  7. Sprinkle over the flour and stir in well, cooking for 2 mins
  8. Add the wine and stir until it disappears, then add the chicken stock, mustard, lemon juice, thyme and bay
  9. Season well with pepper and salt to taste
  10. Bring the sauce to a bubble until it’s glossy and thickened
  11. Pop the browned chicken back into the pan, pushing the pieces just under the surface
  12. Put the lid on and simmer for 30 mins
  13. While it’s cooking, make the dumplings
  • 1 tbsp plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 60g plain yogurt
  • 1 egg
  • 40g butter, melted
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh chives
  • 2 tbsp finely grated parmesan
  • 150g fresh white breadcrumbs
  1. Whisk together all the ingredients except the breadcrumbs
  2. Then stir in the breadcrumbs until just combined
  3. Gemtly roll between your palms into 12 round-ish dumplings
  4. Drop them into the stew and gently press beneath the surface
  5. Cook (without stirring or poking) for 15-20 mins

Serve immediately to those you love (or to those barely tolerate – maybe this casserole will change things for the better, you never know)

Chicken pastilla triangles

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Deeply inauthentic but very delicious. A study in contrasts, savoury/sweet and crisp/soft. Makes 8.

Make the filling a day ahead if poss. Gives all the flavours time to really get to know each other and ensures the filling is cool when you fill the pastry. A faff, yes. But a necessary one.

  • 4 chicken thigh fillets
  • 2 tbsp olive oil
  • 1 large onion, sliced into thin half moons
  • 5 dates, pitted and cut into quarters
  • 1½ tbsp ras el hanout spice mix
  • 1 cinnamon stick
  • 1 bay leaf
  • ½ tsp sugar
  • Salt and pepper
  • 8 sheets filo pastry
  • 3 tbsp veg oil
  • Sesame seeds
  1. Heat the olive oil in thick-bottomed saucepan over a high heat
  2. Brown the chicken thighs on both sides, then remove to a plate
  3. Turn the heat down, add the onions and cook for 5 mins until softened
  4. Tip in the dates, ras el hanout, cinnamon stick, bay leaf, sugar, salt and pepper
  5. Stir in for 30 secs, then add boiling water to the pan, around 300ml
  6. Scrape the pan well to get all the delicous brown off the bottom and bring to the boil
  7. Pop the chicken back into the bubbly liquid and turn to a low simmer with the lid on
  8. Cook for 30 mins, then take the lid off and cook for a further 30 mins
  9. Remove the chicken from the pan and shred it with 2 forks
  10. If you need to, turn the heat up and reduce the liquid til it’s a thick, rich onion gravy (you need very little liquid left or it’ll soak through the pastry)
  11. Add the chicken back in and mix through to coat it
  12. Leave to cool, then pop into a tupperware and chill until ready to use
  1. When you’re ready to bake your golden triangles, pre-heat the oven to 170C fan (190C)
  2. Right, this bit is fiddly but not nearly as complicated as it sounds…
  3. Cut the filo sheets in half lengthways. You need 2 strips per triangle so keep the rest from drying out under a tea towel or paper towel
  4. Brush one strip with oil and pop the other strip on top
  5. Press them together and then place a spoonful of the filling on end of the pastry strip nearest you, slightly on the left side and just up from the bottom.
  6. Now fold the bottom right hand corner up to cover the filling, and then fold over the wrapped filling to create a triangular shaped parcel
  7. Continue folding up the pastry strip until you run out of pastry
  8. Place flap-side down on a lined baking sheet
  9. Brush the top of the beautiful finished triangle with oil and sprinkle with sesame seeds
  10. Continue with all remaining filling and pastry strips
  11. Bake for 25 mins until golden brown
  12. Serve warm with a salad on the side

Chicken pibil

~ Sophie ~ 1 Comment

Richly spiced and delicous. Serve with soft wheat tortillas, this salsa (or one of these 3 salsas!), pickled jalapenos and guacamole. Or just pop it on top of some rice. Or use to make enchiladas. Yum! Feeds 2 generously.

  • 4 chicken thigh fillets
  • 1 tsp salted butter
  • 2 tsp veg oil
  • 1 onion, finely sliced
  • 2 cloves garlic, minced
  • ½ tsp ground allspice
  • Generous pinch ground cloves
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 heaped tsp paprika
  • ½ tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp tomato puree
  • 1 tsp chipotle paste
  • Juice of 1 orange
  • Juice of ½ lime
  • 2 tsp red wine vinegar
  • 1 bay leaf
  • Salt and pepper
  1. Heat the oil and butter in a heavy-bottomed lidded pan over a high heat
  2. Put chicken thighs in the pan and brown on both sides, then remove from the pan
  3. Turn the heat down to low and add the onions and garlic
  4. Cook, stirring frequently, for 5-8 mins until soft
  5. Add the spices, tomato puree and chipotle paste and stir in for a minute
  6. Add the orange juice, lime juice, vinegar and 150ml water
  7. Bring to the boil, add the chicken and any juices back to the pan
  8. Tuck in the bay leaf and season with salt and plenty of black pepper
  9. Stick the lid on and turn to the lowest possible simmer for an hour, stirring once or twice
  10. Take off the heat and, using 2 forks, shred the chicken
  11. Serve warm with as many sides as you can fit on the table

Chicken escalope

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Crisp on the outside, succulent on the inside. 100 times better than anything you can buy ready-made. Trust me, it’s worth the effort.

  • 2 chicken breasts
  • 4 tbsp plain flour
  • ¼ tsp salt
  • A few grinds of black pepper
  • ¼ tsp garlic granules
  • ½ tsp paprika
  • 1 egg
  • 1 tbsp milk
  • 6 tbsp dried white breadcrumbs
  • 4 tbsp veg oil
  1. Put one of the chicken breasts between 2 sheets of clingfilm and bash it out with a meat hammer (or rolling pin) to a consistent 1cm thick. Then repeat with the other one
  2. Lay out 3 plates- the first with flour and seasonings, the second with the egg and milk whisked together, and the third with breadcrumbs. Make sure all are well mixed and spread out
  3. In turn, coat each chicken breast in flour, then egg, then breadcrumbs. Fill any gaps with breadcrumbs from around the edges
  4. Pop the oil into a large non-stick frying pan over a medium-high heat
  5. Place the chicken in the pan and cook for 4-5 mins on each side until golden brown and crisp. Sprinkle with a pinch of crunchy flaky salt and serve

Serve with lemon wedges to squeeze over and whatever accompaniments you feel go best. Literally anything works. I like spicy rice, long stem broccoli and mayo. Try it with salad and new potatoes. Or orzo with caramelised leeks and peas. All good.

Murgh Lasan (chicken with garlic and dill)

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The most fantastic, low-effort curry you’ll ever put in your mouth. Maximum flavour – incredible creamy spicy rich fragrant savoury deliciousness – courtesy of the fantastic Romy Gill and tweaked by me because I don’t have a big food processor and I like spinach. Feeds 4

  • 8 chicken thigh fillets, left whole
  • 8-10 cloves garlic, peeled and roughly chopped
  • 20g fresh dill, roughly chopped
  • 10g ginger, peeled and roughly chopped
  • 1 tsp ground turmeric
  • 2 birdseye chillis, roughly chopped
  • 1 onion, roughly chopped
  • 1 lime, juice and zest 
  • 1 tsp salt
  • 2 tsp ground coriander
  • 1 tin coconut milk
  • 3 tsp veg oil
  • Handful fresh coriander, chopped
  • 200g spinach
  1. Pre-heat the oven to 180C fan (200C)
  2. In a mini food processor, add the garlic, dill, ginger, turmeric, chilli, onion, lime juice and zest, salt, ground coriander and 2 tbsp coconut milk
  3. Whizz into a paste as fine as you can get it
  4. Heat the veg oil in a deep, ovenproof frying pan over a medium heat
  5. Add the paste, stir and cook for 2 mins until it goes a shade darker
  6. Then add the remaining coconut milk and stir through
  7. Fry for another 2-3 min until it’s fully combined and bubbling
  8. Add the chicken thighs and turn them over in the sauce to coat them
  9. Bring the sauce back to a bubble around the chicken
  10. Put the pan in the oven uncovered and cook for 45 mins, stirring around the chicken once or twice while it bakes
  11. While it’s in the oven, steam or stir fry the spinach until wilted. Then put into a sieve and press as much moisture out as possible
  12. When the bubbling curry comes out of the oven, stir in the spinach and scatter with coriander
  13. Serve with basmati rice or parathas

If you wanted to make this vegetarian, you could definitely cook the sauce on the hob for 30 mins over a low heat, stirring occasionally. And then just fry some paneer cubes or roast some cauli florets to stir through at the end

Chicken tikka salad

~ Sophie ~ 1 Comment

Not traditional AT ALL, but so delicious and crunchy I couldn’t not share. This is the ultimate lunch and a sublime way to use up leftover chicken tikka. Not so much a cooking job, as a tossing job – and then immediately eating with undignified grunting sounds job. Feeds 2.

  • Leftover chicken tikka (equivalent of 4 thighs)
  • 1 gem lettuce, cut into bitesized pieces
  • 10 cm piece cucumber, cut into little chunks
  • 8 radishes, sliced
  • 1 avocado, peeled and cut into bitesized pieces
  • ½ mango, peeled and cut into small bitesized pieces (could replace this with apple if you like)
  • Juice of ½ lemon
  • 3 tbsp rapeseed oil
  • Flaky salt
  • Pinch of chaat masala spice mix (optional)
  • 6 tbsp plain Greek yoghurt
  • Couple of handfuls bombay mix
  1. Mix together the lettuce, cucumber, radish, avocado and mango and dress with the lemon juice, oil and a pinch of salt
  2. Toss together gently, then top with (in this order) big dots of yoghurt, a little sprinkle of chaat masala, the chicken pieces and then a generous cascade of bombay mix (which should be added just before serving)

Warning: may incur office-based jealousy and lunch thievery. I take zero responsibility for this.

Chicken tikka

~ Sophie ~ 2 Comments

Pretty in pink, succulent and tender. Feeds 2 generously.

  • 6 chicken thigh fillets (skinless, boneless), cut into chunky pieces
  • 5 tbsp plain yoghurt
  • Juice of ½ lemon
  • 1 tbsp tomato puree
  • 3 cloves garlic, minced
  • 2 cm fresh ginger, finely chopped/minced
  • ½ tsp salt
  • 1 heaped tsp paprika
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp mild chilli powder
  • ½ tsp garam masala
  1. Mix all the ingredients except the chicken together
  2. Mix the chicken into the marinade, turning to coat every piece
  3. Cover and refridgerate for at least 4 hours, or overnight
  4. String the marinated chicken pieces onto metal skewers
  5. Grill under a very hot grill for 10 mins, then turn and give them 10 mins on the other side

Serve with a simple salad of crunchy lettuce and cucumber, tangy raita and naan

Make chicken more delicious with marinades

~ Sophie ~ Leave a comment

Adds bags of flavour and succulence to chicken, whether you’re barbecuing, grilling or roasting. Quantities given are for roughly 8 pieces of chicken, could be breast, thigh or drumstick. The basic principal is acid, sweet, salt and flavourings, so it’s endlessly adaptable to whatever you have in the fridge. Just mix together the marinade ingredients and chuck in the chicken. Mix well, cover and put back in the fridge until you’re ready to cook. Anything from 20 mins to 12 hours ahead.

LEMON GARLIC PAPRIKA

  • 1 lemon, juiced but keep the shell to add too
  • 4 cloves garlic, squashed with the side of a knife
  • 2 tbsp paprika
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 2 tsp salt

YOGHURT BBQ

  • 5 tbsp plain yoghurt
  • 2 tbsp barbecue sauce
  • 1 tbsp dijon mustard
  • 1 tsp garlic granules
  • 2 tsp onion granules
  • 2 tsp salt

HONEY, CHILLI AND LIME

  • 2 limes, juiced but keep the shells to add too
  • 4 tbsp soy sauce
  • 3 tbsp sriracha
  • 2 tbsp honey
  • 3 garlic cloves, squashed with the side of a knife