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Chicken Casserole
Chicken Casserole
6 Chicken pieces
4 cloves crushed Garlic
1/2 cup white wine
salt and pepper
1/2 cup Red wine Vinegar
tin of crushed tomatoes
2 tbsp seeded mustard
1/2 cup sour cream
Brown the chicken pieces in olive oil, add crushed garlic.
Add vinegar and cook until it is evaporated.
Add wine, tomatoes, salt, pepper and mustard.
Cover and Cook over a low heat until cooked (boneless will take about 30 minutes, with bones 45 - 60 minutes).
Add sour cream, mix and bring to boil stirring constantly.
Serve with rice or mashed potato
Baked Chicken with Apricots
Baked Chicken with Apricots
6 Chicken Thighs
2-3 cloves of chopped garlic
1 cup of white wine
1 cup of chicken stock
2-4 pieces of bacon (depending how big they are)
3 apricots halved
2 tbsp brown sugar
Place Chicken thighs skin side up in roasting dish
Add chopped garlic, chopped bacon, halved apricots,
Sprinkle brown sugar over
Pour white wine, chicken stock over chicken.
Put in a 200 degree oven for 30 mins.
Serve with rice or couscous with plain yoghurt, chopped coriander and mint
Chicken with tomato and Borlotti beans
Chicken with tomato and Borlotti beans
Olive oil
1-2 onion chopped
3 garlic crushed
3 strips Bacon or Pancetta chopped
100 mls of wine or water
4 handfuls of spinach
1 x tin of Borlotti beans
Chicken drumsticks or Chicken Thighs or Chicken Marylands
1 to 2 tins of tomatoes
Preheat oven to 200 degrees C
Gently fry onion and garlic in a frypan with olive oil
Add bacon and cook gently
Add wine or water to pan and cook until it bubbles
Add spinach and cook gently until wilted
Add spinach mixture to a baking dish
Add drained Borlotti beans over spinach mixture
Place chicken on top of beans
Spread tomatoes over the chicken
Cook for 45 minutes
Serve with rice
Lime Chilli Chicken
Lime Chilli Chicken
Dressing
Dressing
4 Marylands, or 10 drumsticks or 6 thigh pieces
Olive oil
Sea salt and pepper
finely grated zest 1 lime
2 tbsp lime juice
1 tbsp sesame oil
1 tbsp olive oil
1 tbsp soy sauce
1 long red chilli chopped
1 clove garlic crushed
2 tsp honey
3 spring onions, sliced thinly
small handful coriander, chopped
1/4 cup roasted peanuts, chopped roughly
Preheat oven 180 C
Make a couple of slashes in chicken in the thickest parts
Rub with oil and season all over
Place in a lined shallow baking dish in a single layer
Roast for 40 minutes or more for marylands until golden
Dressing
Whisk all ingredients, except spring onions, coriander and peanuts,
When the chicken is cooked, remove from oven, mix spring onions into dressing and pour over chicken
Return to oven for approx 10 minutes, basting once or twice
Transfer to a serving plate and spoon over pan juices
Top with peanuts and coriander
Chicken and Tomato curry
Chicken and Tomato curry
1 tbsp vegetable oil
4 chicken Marylands or chicken thighs
salt and pepper
1 onion chopped finely
2 cloves of garlic, crushed
few drops of coriander oil
1 long green chilli or chilli flakes
1 tbsp of finely grated ginger
4 cardamon pods
1 tsp black pepper seeds
2 tsp of ground coriander
1 x 400g tin of tomatoes
1 cup chicken stock
1 large bunch of spinach or silver beet
Heat the oil in a large saucepan
Sprinkle chicken with salt and pepper and cook skin side down for 5 minutes until golden
Remove from pan and set aside
Reduce heat to medium, add the onion and cook for 7 minutes until soft
Add garlic, coriander, chilli, ginger, cardamom, mustard seeds and black pepper seeds and cook stirring for one minute
Add tomatoes and 3/4 cup of stock and bring to a simmer
Place the the chicken, skin side up on top of the curry sauce
Reduce the heat to low, cover with a tight fitting lid and cook for 20-25 minutes
Place spinach and remaining stock in a food processor and process until fine
Add spinach mixture to pan, simmer until warmed through
Add some rice or Israeli couscous (Note: 1/2 cup of Couscous for 2)
Herb and lemon roasted chicken
Herb and lemon roasted chicken
4 whole chicken marylands, thigh and leg, skin on
40 grams butter, soft but not melted
1 teaspoon dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
Coating
2 tablespoons plain flour
2 teaspoons finely chopped rosemary
2 teaspoons dried tarragon 1 teaspoon paprika
sea salt and freshly ground pepper
Vegetables
2 red onions, peeled
350 grams small waxy potatoes, scrubbed and halved
350 grams small Brussels sprouts, stem end trimmed
2 large tomatoes, quartered
1⁄2 cup black olives
olive oil
juice 1 lemon
Preheat the oven to 200°C.
Vegetables: Cut the onions into wedges through the root. Place all the vegetables in a large baking tray and toss with olive oil, sea salt and freshly ground pepper.
Chicken: Combine the butter, tarragon, lemon zest and garlic in a bowl and season.
Using your fingers, gently lift the skin of each piece of chicken and spread the flesh with a quarter of the butter. Smooth the skin back over the meat.
Coating: Combine the flour, herbs and paprika in a shallow bowl and season.
Dust the chicken in the flour and place on top of the vegetables. Scatter the remaining flour/herb mix over the vegetables. Drizzle the chicken with a little olive oil and squeeze the lemon juice over everything.
Roast for 40-50 minutes, turning the vegetables halfway through cooking and basting the chicken with the pan juices. The juices from the chicken should run clear when the thickest part is pierced with a skewer.
To serve: Toss the vegetables together and transfer to a platter. Top with the chicken and serve with a cooked green vegetable or a salad.
Chicken and Mushroom Tray Bake
Chicken and Mushroom Tray Bake
20g dried porcini mushrooms, rinsed
4 chicken leg and thigh pieces, bone-in or 1 whole chicken, quartered
2 tablespoons flour
3 tablespoons olive oil
1 onion, finely chopped
2 large (500g) floury potato such as Agria, cut in 3cm cubes
450g baby carrots, trimmed or 3-4 medium carrots, thickly sliced
250g Swiss brown or button mushrooms, halved
¼ cup chopped parsley
3 tablespoons chopped fresh tarragon, or 1 teaspoon dried
½ cup chicken stock
Heat the oven to 180°C fan bake.
Put the porcini in a bowl and cover with 125ml hot water.
Soak for 15 minutes then drain, reserving the soaking liquid.
Chop porcini roughly and set aside.
Dust the chicken pieces with the flour and season with salt and pepper
Heat 2 tablespoons of oil in a large frying pan over a medium-high heat and brown the chicken for about 5 minutes, then place in a large roasting dish.
Add the remaining oil to the pan, add the onion and a sprinkle of salt and cook for 5 minutes over a medium heat.
Add the potato and carrot, season well with salt and pepper, cover and cook for 10 minutes, stirring occasionally. Tip these into the roasting dish.
Add the fresh mushroom, porcini, parsley (reserve a little for garnish if you like) and tarragon to the pan and toss around to coat in remaining oil then add to the roasting dish.
Deglaze the pan by adding the stock and reserved porcini liquid and letting it bubble up, scraping the base of the pan with a wooden spoon.
Pour this over the chicken and vegetables. Bake for 40 minutes until golden.
Garnish with a little chopped parsley if you wish.
Moroccan baked chicken with pearl couscous
Moroccan baked chicken with pearl couscous
SERVES: 4-6
SERVES: 4-6
INGREDIENTS
INGREDIENTS
6 chicken drumsticks
4-5 bone-in, skin-on chicken thighs
sea salt and ground pepper
2 tablespoons olive oil
2 brown onions, peeled, cut into quarters through the root
2 tablespoons honey
2 tablespoons tomato paste
zest and juice 1 lemon
3 tablespoons purchased Moroccan spice mix (I use Simon Gault’s)
3 cloves garlic, crushed
1½ cups pearl couscous (also called mograbieh)
3¾ cups chicken stock
3 bay leaves
1 cinnamon stick
12 green or black olives
To serve
2 tablespoons finely chopped pistachios
2 tablespoons finely chopped parsley
Equipment: Large roasting dish or ovenproof baking dish big enough to take everything in a single layer (my tray is 42cm x 32cm x 3cm deep).
METHOD
METHOD
Preheat the oven to 180°C fan bake.
Season the chicken with salt and pepper. Heat the oil in a large frying pan and cook the chicken skin side down until deeply golden brown. Transfer to the roasting dish. Don’t wash the pan.
Add the onions to the pan and cook for 5 minutes, then add to the chicken. In a small bowl, stir the honey, tomato paste, lemon zest and juice, spice mix and garlic together, then tip into the pan and cook for 2 minutes. Stir in the couscous, stock, bay leaves and the cinnamon stick and bring to the boil.
Tip the mixture over the chicken and onions then distribute the couscous evenly so it’s not all clumped together and flick off any that’s on top of the chicken.
Cover tightly with foil and bake for 25 minutes. Uncover, scatter over the olives, then bake for a further 15 minutes, or until the chicken is fully cooked and the couscous is tender but still with a little bite. Scatter over the combined pistachios and parsley.
CHICKEN CURRY WITH WILTED SPINACH AND TOMATO SALAD
CHICKEN CURRY WITH WILTED SPINACH AND TOMATO SALAD
SERVES: 4
SERVES: 4
INGREDIENTS
INGREDIENTS
8 pieces of chicken, skin on with bone in
MARINADE
1 tablespoon vegetable oil
1 long red chilli, seeded and finely chopped
1 tablespoon grated fresh ginger
4 cloves garlic, crushed
juice of 2 lemons
½ teaspoon turmeric
1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds,
toasted and ground
½ teaspoon salt and freshly ground pepper
2 bay leaves
CHICKEN
2 tablespoons vegetable oil
2 onions, thinly sliced
¼ - ½ teaspoon chilli flakes
1 teaspoon paprika
1 tablespoon yellow mustard seeds
4 stems curry leaves
1 cup chicken stock
sea salt and freshly ground pepper
SPINACH AND TOMATO SALAD
6 vine-ripened tomatoes, quartered
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon julienned fresh ginger
1 tablespoon yellow or black mustard seeds
pinch chilli flakes
2 cloves garlic, thinly sliced
juice of ½ lemon
2 handfuls spinach leaves
METHOD
METHOD
Preheat the oven to 180°C.
CHICKEN: Make two slashes in each piece of chicken and place in one layer in a baking dish. Combine all the marinade ingredients and pour over the chicken turning to combine. The chicken can be marinated in the fridge overnight. Remove from the fridge 30 minutes before cooking.
Heat the oil in a sauté pan and fry the onions, chilli flakes, paprika, mustard seeds and curry leaves until tender. Add the stock and bring to the boil. Combine with the chicken and season. Transfer to the oven and roast for 40-50 minutes or until the chicken is cooked, turning once or twice.
SALAD: Sprinkle the tomatoes with the salt and set aside. Heat the oil and gently fry the ginger, mustard seeds, chilli flakes and the garlic until fragrant. Add the spinach and turn to wilt. Add the lemon juice and remove from the heat. Fold through the tomatoes and tip into a serving bowl.
Serve the chicken with the spinach and tomato salad, steamed rice and thick plain yoghurt.
SPICY CASHEW NUT, PUMPKIN AND GINGER CHICKEN
SPICY CASHEW NUT, PUMPKIN AND GINGER CHICKEN
SPICE PASTE
SPICE PASTE
½ cup roasted cashew nuts
1 cup coconut cream
2 tablespoons sambal olek
2 tablespoons tomato paste
2 tablespoons roughly chopped fresh ginger
2 tablespoons brown sugar
2 teaspoons ground cumin
3 cloves garlic, roughly chopped
¾ cup water
CHICKEN
CHICKEN
4 whole chicken legs (thigh and drumstick)
2 teaspoons each ground cumin and ginger
1 teaspoon ground turmeric
1 tablespoon olive oil
1 large brown onion cut into 8 wedges through the root
4 long red chillies
1-kilogram crown pumpkin cut into 1cm thick slices (I leave the skin on)
sea salt and ground pepper
TO SERVE
¼ cup desiccated coconut, toasted
½ cup roasted, salted cashew nuts, roughly chopped
EQUIPMENT
Large, lipped baking tray or ovenproof baking dish that will hold everything in a single layer (my tray is 42cm x 32cm x 3cm deep).
EQUIPMENT
Large, lipped baking tray or ovenproof baking dish that will hold everything in a single layer (my tray is 42cm x 32cm x 3cm deep).
METHOD
METHOD
Preheat the oven to 180°C regular bake.
SPICE PASTE: Place all the ingredients, except the water, in a food processor and blitz until well chopped but not totally smooth. Add the water and pulse to combine.
CHICKEN: Season the chicken with salt. Combine the spices in a bowl then sprinkle all over the chicken so it is well coated.
Heat the oil in a large frying pan over a medium-low heat and brown the chicken on both sides. Take your time doing this so the spices don’t catch and burn in the pan. Place on the baking tray along with the onion, chillies and pumpkin and season the veges with salt and pepper.
Add the spice paste to the pan and cook for 5 minutes, stirring often until fragrant.
Season with salt then pour over the chicken and vegetables.
Cook for about 45 minutes or until the chicken is fully cooked.
TO SERVE: Combine the coconut and cashews and sprinkle over the top, serving the rest separately.
COOK'S NOTE: Serve with hot cooked basmati rice, crispy fried potatoes, warm flatbreads or naan bread. Green beans, broccoli or cauliflower are a great vegetable accompaniment.
BRAISED CHICKEN WITH BACON, MUSHROOMS AND FENNEL
BRAISED CHICKEN WITH BACON, MUSHROOMS AND FENNEL
SERVES: 2
SERVES: 2
INGREDIENTS
INGREDIENTS
1 tablespoon olive oil
knob of butter
2 whole chicken legs (leg and thigh)
sea salt and ground pepper
100 grams streaky bacon, sliced into 2cm pieces
1 leek, thickly sliced
1 fennel bulb, cut into thick wedges through the root
2 bay leaves
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
250 grams medium Portobello mushrooms, halved
½ cup Marsala wine or white wine
½ cup chicken stock
Equipment: Ovenproof frying pan or baking dish.
METHOD
METHOD
Preheat the oven to 180°C regular bake.
Heat the oil and butter in a large frying pan.
Season the chicken and brown well on both sides. Transfer to a plate.
Add the bacon, leek, fennel, bay leaves, garlic and rosemary to the pan and cook for 5 minutes.
Add the mushrooms, season and cook for another 5 minutes, turning frequently.
Nestle the chicken into the vegetables along with any resting juices.
Increase the heat and pour over the Marsala. Let it bubble up, then add the stock and bring back to the boil.
Place in the oven and braise for 40 minutes, or until the chicken is cooked through.
BISTRO CHICKEN WITH BACON, TARRAGON AND CRÈME FRAÎCHE
BISTRO CHICKEN WITH BACON, TARRAGON AND CRÈME FRAÎCHE
SERVES: 2
SERVES: 2
INGREDIENTS
INGREDIENTS
1 tablespoon each olive oil and butter
2 whole chicken legs(thigh and drumstick)
sea salt and ground pepper
2 cloves garlic, crushed
1½ cups chicken stock
1 tablespoon whole grain mustard
1 medium brown onion,finely chopped
4 rashers streaky bacon, thinly sliced
1 teaspoon dried tarragon
1 teaspoon Dijon mustard
2 tablespoons crème fraîche
1 tablespoon finely chopped parsley
Heat the olive oil and butter in a sauté pan over a medium heat.
Season the chicken with salt and pepper and cook, skin side down, for 10 minutes.
Turn over and cook for 2 minutes. Transfer to a plate and set aside.
Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan.
Cook until the onions are soft. Add the stock and bring to a boil.
Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes.
Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
BRAISED CHICKEN WITH BACON, MUSHROOMS AND FENNEL
BRAISED CHICKEN WITH BACON, MUSHROOMS AND FENNEL
1 tablespoon olive oil
knob of butter
2 whole chicken legs (leg and thigh)
sea salt and ground pepper
100 grams streaky bacon, sliced into 2cm pieces
1 leek, thickly sliced
1 fennel bulb, cut into thick wedges through the root
2 bay leaves
2 cloves garlic, crushed
2 teaspoons finely chopped rosemary
250 grams medium Portobello mushrooms, halved
½ cup Marsala wine or white wine
½ cup chicken stock
Preheat the oven to 180°C regular bake.
Heat the oil and butter in a large frying pan. Season the chicken and brown well on both sides. Transfer to a plate.
Add the bacon, leek, fennel, bay leaves, garlic and rosemary to the pan and cook for 5 minutes.
Add the mushrooms, season and cook for another 5 minutes, turning frequently.
Nestle the chicken into the vegetables along with any resting juices. Increase the heat and pour over the Marsala. Let it bubble up, then add the stock and bring back to the boil.
Place in the oven and braise for 40 minutes, or until the chicken is cooked through
CHICKEN WITH SMOKY DEVILLED BEANS
CHICKEN WITH SMOKY DEVILLED BEANS
SERVES: 4–6
SERVES: 4–6
INGREDIENTS
INGREDIENTS
2 tablespoons olive oil
small knob butter
6 chicken drumsticks
6 bone-in chicken thighs, skin on
1 onion, diced
1 carrot, grated
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon dry English mustard
1 tablespoon brown sugar
2 teaspoons smoked paprika
1 each 400-gram tin cannellini beans and butter beans, drained and rinsed
400-gram tin cherry tomatoes
1 cup chicken stock
sea salt and freshly ground pepper
chopped parsley, to serve
Preheat the oven to 180°C fan bake.
Heat a large sauté pan with the oil and butter and brown the chicken on all sides. Transfer to a plate and set aside.
Add the onion, carrot, garlic and rosemary to the pan, season and cook, covered, for 10 minutes, stirring occasionally.
Stir in the Worcestershire sauce, tomato paste, both mustards, brown sugar and paprika and cook for 2 minutes.
Stir in the beans, then add the tomatoes and stock and season. Tip into a large ovenproof baking dish then nestle the chicken pieces into the beans. Bake for 30–40 minutes or until the chicken is cooked through.
TO SERVE: Scatter with the chopped parsley and serve with a loaf of good crusty bread.
Marmalade chicken
Marmalade chicken
4 chicken legs
salt, pepper
1/4 cup marmalade
3 tbsp brown sugar
1 tbsp wholegrain mustard
1/4 tsp ground cloves
1/4 tsp ground fennel seeds
2 oranges
1/3 cup white wine
8 sprigs thyme
1 sprig rosemary
1 tbsp olive oil
Preheat oven to 170 C fan bake
Season chicken legs with salt and pepper
In a small pot, over a low heat, melt together the marmalade, sugar, mustard, ground cloves and fennel.
Season with salt and pepper
Cut the oranges into 1 cm slices and place in the base of a medium sized roastiing dish
Place the chicken legs on top and spoon two thirds of the glaze over the chicken
Reserve one third of the glaze to brush over the chicken halfway through baking
Pour the wine around the chicken legs
Scatter over the thyme leaves and rosemary
Drizzle with oil and place in the oven
Bake for 40-45 minutes or until golden brown
After 20 minutes spoon the extra glaze over chicken and continue cooking
Rest for 5 minutes
Sticky roast chicken
Sticky roast chicken
2 tablespoons olive oil
2 teaspoons each smoked paprika and sea salt
2 tablespoons each apple cider or white wine vinegar, soy sauce and pure maple syrup
2 cloves garlic, crushed
½-1 teaspoon chilli flakes
8 chicken bone in, skin on thighs
1 punnet cherry tomatoes
12 waxy potatoes, halved or left whole if small
2 spring onions, thinly sliced
Preheat the oven to 180°C fan bake.
Combine the oil, smoked paprika, sea salt, vinegar, soy sauce, pure maple syrup, garlic and chilli flakes in a large bowl. Add the chicken, tomatoes and potatoes and turn to coat.
Tip into a large shallow roasting dish, placing the chicken skin side up. Roast for 50 minutes or until the chicken is cooked through, basting with the pan juices a couple of times. Scatter over the spring onions to serve.
Pistachio and Bacon Chicken Maryland
Serves 6
Serves 6
6 Chicken Marylands
2 oranges thickly sliced
2 red onions cut in wedges
2 tbsp olive oil
1/2 cup marmalade
steamed green beans and broccolini
Pistachio and bacon stuffing
Pistachio and bacon stuffing
1 small onion, finely chopped
3 cloves garlic, crushed
100g bacon, chopped
1 bunch of fresh thyme
1 cup fresh breadcrumbs
1/2 cup pistachios, chopped
75g butter, softened
Stuffing
Heat a lightly oiled frying pan over a medium heat
Add onion, garlic, bacon and 1 tbsp thyme leaves
Cook, stirring about 5 min or until soft
Cook, transfer to a food processor with breadcrums, pistachios and butter
Pulse until just combined
Slide fingers between skin and flesh on the thigh portion of each maryland to make pocket
Divide and stuff evenly across the pockets
Insert a skewer through the leg and thigh on each one
Arrange oranged, red onions, and half the remaining thryme over base of an oiled large roasting pan
Top with chicken, skin side up, drizzle over oil, season with salt and pepper
Lightly brush with marmalade
Cook in 180C oven for 1 hour, brushing with marmalade halfway through, until chicken is cooked
Garnis chick with remaining thyme leaves
Serve with pan juice and steamed greens
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