Chicken Thighs

Bacon Chicken Wrap Low Carb

6 boneless chicken thighs

12 strips of bacon

125 g cream cheese

herbs

salt & pepper

toothpicks

Mix cream cheese, herbs, salt and pepper
1. Spread on chicken thighs, fold together.
2. Wrap bacon around and secure.
3. Bake 180 degrees for 30 minutes
4. Add pesto to the cream cheese for different tastes.

Chicken Casserole

2 onions sliced

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

1. Fry onions in casserole dish
2. Brown the chicken pieces in olive oil, add crushed garlic.
3. Add vinegar and cook until it is evaporated.
4. Add wine, tomatoes, salt, pepper and mustard.
5. Cover and Cook over a low heat until cooked (boneless will take about 30 minutes, with bones 45 - 60 minutes).
6. Add sour cream, mix and bring to boil stirring constantly.
7. Serve with rice or mashed potato

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

1. Place Chicken thighs skin side up in roasting dish
2. Add chopped garlic, chopped bacon, halved apricots,
3. Sprinkle brown sugar over
4. Pour white wine, chicken stock over chicken.
5. Put in a 200 degree oven for 30 mins.
6. Serve with rice or couscous with plain yoghurt, chopped coriander and mint

Sharp Chicken Pastry (a favourite of ours) Jacqui

Chicken breasts or thighs (boneless)

2 tbsp pesto (Basil)

3-4 tbsp Sour cream

1/2 sheet of Flaky Puff or Savoury Short pastry for each piece of chicken

1. Chop chicken into the size of a jam jar lid
2. Mix pesto and sour cream
3. Cut sheets of pastry diagonally
4. Place a dollop of pesto mixture on each triangle of pastry
5. place a chicken piece on each pastry triangle
6. Fold up pastry into a packet
7. Bake in oven 180 degrees for 45 mins

Chicken Pie (Maree)

6 Chicken Thighs

100 grams button mushrooms, sliced finely

Spring onions, sliced finely

1 heaped tbsp flour

2 tsp dijon mustard

150g tub sour cream

1 cup chicken stock

fresh thyme sprigs

sheet of pre-rolled puff pastry

1 egg beaten for glazing

1. Heat oil in pan, add sliced chicken.
2. Add spring onion, mushrooms, mustard.
3. Sprinkle flour over chicken, cook couple of minutes.
4. Add sour cream and stock.
5. Cook 25 mins.
6. Put into pie dish and cover with pastry sheet to fit and glaze with beaten egg.
7. Bake 200 degrees C for 20 minutes or until golden.

Chicken Curry (This is unbelievably good, you need to make the paste and then freeze half of it)

Curry Paste

4 onions chopped

1 lump of ginger grated

1 whole head of Garlic chopped

4 green or red chillies chopped

zest of 2 limes or lemons

2 cups of chopped coriander or 1 Tbsp of dried coriander

1 cup of Grape seed oil or rice bran oil

3 tsp ground cumin

1 tsp coriander seed

2 tsp tumeric

1 tbsp of hoison sauce

1/2 cup crushed cashews or nuts

3 tbsps lemon juice

2 tbsp Soya sauce

2 tbsp brown sugar

1 cup of coconut milk or cream

2 chicken breasts or 3 chicken thighs chopped

1 cup of Chicken stock or 1 cup of water

1 eggplant chopped (Optional)

2 tomatoes chopped (Optional)

400g of beans (optional)

Place all curry paste ingredients in a food processor and pulse until blended
1. Add 1/2 of the curry paste to deep frying pan and gently cook for about 15 mins (Freeze the rest of the paste for another dinner)
2. Add chopped chicken pieces, cook for another 15 minutes
3. Add coconut milk or cream, stock or water, and optional ingredients, simmer for another 15 to 30 mins
4. Serve with Poppadoms or Roti or rice

Rosemary Roasted Chicken (Serves 4) Adapted from Donna Hay Summer 2012

4 large Chicken Thighs with the bone in

3 red or white onions cut into 4

lots of unpeeled garlic cloves

Rosemary sprigs

Olive oil

Dried Chilli flakes

sea salt and cracked pepper

2 bunches Asparagus or long beans

pot of cherry tomatoes

1. Place chicken in a roasting dish
2. Add onions, garlic and rosemary
3. Drizzle olive oil
4. Sprinkle with chilli flakes, salt and pepper
5. Roast in a 200 degree C for 20 mins
6. Add asparagus or beans and tomatoes
7. Roast for further 8-10 mins

Chicken with Apricots and Olives

600-800 grams chicken breast

1/2 cup flour

1 tsp tumeric

salt and pepper

3 tbsp olive oil

2 onions sliced

2 cloves garlic crushed

2 tbsp honey

1 tsp ground ginger, cumin and paprika

1-2 tsp harissa

16 dried apricots

1 400g tin chickpeas, drained and rinsed

1 x punnet of cherry tomatoes

1 cup chicken stock

12 large black olives

zest of 1 lemon

2 tbsp pine nuts or almonds roasted

small handful coriander

Couscous

1 and 1/2 cup couscous

1 tsp of salt

6 tbsp olive oil

boiling water

1. Combine flour, tumeric, salt and pepper
2. Add cubed chicken (4 cm) and coat, shake off excess four
3. Heat oil in large frying pan and brown, remove from pan
4. Add onions and garlic, cover and cook until tender
5. Stir in honey and cook for 1 minute, add all the spices, harissa and apricots and cook for 1 minute.
6. Stir in remaining ingredients, bring to boil and simmer uncovered for 10 minutes
7. Add the chicken, cover and simmer for 15 minutes until chicken is cooked
8. Chop lemon zest, pine nuts and coriander
9. Serve with couscous and Greek yoghurt mixed with a tsp of harissa
10. Put couscous, salt, oil and enough boiling water to cover by 1 cm
11. Cover bowl with tinfoil and leave for 20 mins
12. Uncover and fluff couscous
13. Serve with couscous and Greek yoghurt mixed with a tsp of harissa

Chicken Thighs with Olives and Prunes

1 kg Chicken thighs

1 head of garlic

1/4 cup of dried oregano

salt and pepper

1/2 cup of Red Wine vinegar

1/2 cup of Olive Oil

1 cup of Prunes

1/2 cup green olives

1/2 cup of Capers and juice

6 Bay leaves

1 cup of brown sugar

1 cup of white wine

1. Combine all the first column of ingredients and marinate for 2 hours
2. Then add sugar and wine
3. Cook for 50 minutes to 1 hour
4. Sprinkle with chopped parsley and coriander
5. Serve with rice (optional)

Poached Chicken Breasts

Chicken Breasts

Sliced garlic cloves

Bay leaves

Parsley

Black peppercorns

Put all ingredients in a saucepan
1. Add enough cold water to cover
2. Bring to simmer then turn down and poach gently until cooked
3. Cool down in liquid

Chicken and Spinach Pie (originally from Dish Issue 12) with some adjustments by me

600 g to 1 kilo of boneless chicken sliced

1 tbsp dried oregano

60 grams butter

1 onion, chopped

200g spinach

3 cloves crushed garlic

2 1/2 tbsp flour

Flaky Puff Pastry sheets or Filo pastry

150 - 200g Feta

125ml cream or sour cream or Greek Yoghurt

125 ml milk

Preheat oven to 180
Toss sliced chicken in oil and oregano, salt and pepper
Quickly fry in a pan and remove and set aside
Melt butter in a pan
Add the onion, saute, add garlic and spinach and cook until wilted
Add flour and stir well
Cook gently for 2 mins, add cream, milk and nutmeg
Bring to boil and then reduce heat to low, season and simmer
Take off heat and cool
Butter pie dish and lay pastry sheets in dish
Add half of spinach mixture to dish, add all of chicken, add rest of spinach mixture
Top with feta
Lay pastry sheet over pie, cut slits in pastry
Bake in oven for 30 to 40 mins

Chicken Risotto (Our family specialty)

800 g chicken cut in thin strips (skin off))

100 mls Chicken stock

3 cloves of crushed garlic

1 tsp dried Thyme

Splash of olive oil

2 cups of Aborio rice

approx 4 cups stock (sometimes you need more)

1 1/2 cups white wine

Juice of 2 lemons

Optional

add veges that have been sauteed

Poach chicken gently in a fry pan with first measure of Chicken stock until cooked
Add pepper and juice of a lemon
Remove chicken from pan, turn up the heat and add yoghurt or sour cream, with lemon juice, add chicken, stir on a low heat

At the same time

Heat second measure of stock until simmering in a pot
In another fry pan saute garlic, pepper and thyme in a little olive oil for 2 minutes
Add rice and wine, stir until absorbed
Add stock, one ladle at a time, stirring until absorbed, do not leave pan

Tomato Chicken Pasta

Olive oil

Chicken breast or boneless thighs

1 onion finely chopped

2 cloves garlic crushed

1/4 to 1/2 tsp Chilli flakes

1 tsp oregano

2 Tbsp capers

20 black pitted olives

1 tin of crushed tomatoes

Dried spaghetti or Pappardelle

Parmesan

Basil or Parsley

1. Preheat oven 180 C
2. Heat oil in a frying pan
3. Cut chicken into large bite size pieces
4. Brown in the oil and then transfer to a baking dish
5. Add onion, garlic, chilli flakes, and oregano
6. Cook until the onion is soft
7. Add capers, olives and tomatoes and cook until starting to boil
8. Cook for 2 minutes, pour over chicken and bake in oven for 25 minutes
9. Boil Spaghetti or Pappardelle until al dente, drain and add a little olive oil
10. Add pasta to plate and spoon tomato chicken over the top, sprinkle with grated Parmesan and Basil

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

1. Preheat oven to 200 degrees C
2. Gently fry onion and garlic in a frypan with olive oil
3. Add bacon and cook gently
4. Add wine or water to pan and cook until it bubbles
5. Add spinach and cook gently until wilted
6. Add spinach mixture to a baking dish
7. Add drained Borlotti beans over spinach mixture
8. Place chicken on top of beans
9. Spread tomatoes over the chicken
10. Cook for 45 minutes
11. Serve with rice

Chicken with Crispy Onions (adapted from Dish number 22 page 77)

Chicken boneless Thighs

Marinade

1/2 cup plain yoghurt

finely grated lemon zest

juice of 1 lemon

3 cloves crushed garlic

2 tbsps grated fresh ginger

1 tsp salt

1 tsp ground cinnamon and cardamom

1/2 tsp ground turmeric

Topping

3 tbsp vegetable oil

knob of butter

3 onions finely sliced

1/2 tsp salt

1/2 cup chopped cashew nuts

1/2 cup sultanas

To Serve

1/2 cup yoghurt

2 tbsp chutney

1. Make up the marinade, add the chicken and marinade for max 24 hours
2. Make the topping by heating oil and butter, add onions and salt, cover and cook for 10 mins, uncover and cook gently until golden (at least 30 mins, they will crisp up) Turn 'Frequently"
3. Stir in cashew nuts and sultanas and cook for 3 mins, set aside (can be reheated)
4. Bake chicken in oven 200 degrees 20 mins, fan grill for 10 mins
5. Serve by adding topping over chicken, mix chutney and yoghurt together and pour over the chicken
6. Serve with vegetables

Chinese Chicken Salad (Amazing and easy to make)

500g boneless, skinless chicken

1 tbsp cornflour

1 tbsp Shaoxing, Chinese cooking wine or sherry

1 egg white

1/2 tbsp sea salt

Dressing

juice of 2 large limes

3tbsp fish sauce

3 tbsp sweet chilli sauce

1 clove of garlic crushed

1 tsp caster sugar

3 tbsp peanut oil

Salad

1 large carrot, peeled and julienned

1/2 telegraph cucumber, halved and thinly sliced on the diagonal

2 cups bean sprouts

2 spring onions, thinly sliced

1/2 cup mint or coriander roughly chopped

1/2 red capsicum, thinly slided

1 small cos lettuce, thinly sliced

2 cups crispy noodles

Chicken

1. Slice chicken thinly
2. combine cornflour and Shaoxing in medium bowl to make smooth paste
3. use a fork and stir in egg white and salt (you don't want a foamy mixture)
4. add chicken and coat well
5. cover and refrigerate for 30 mins to 4 hours)
6. Bring a medium saucepan of water to boil with 1/2 tsp salt
7. add chicken to saucepan letting excess egg mixture drip back into bowl
8. stir to separate pieces
9. bring water back to boil
10. remove saucepan from heat for 2 mins
11. transfer chicken to bowl of iced water
12. leave for 2 -3 mins then drain well
13. tip onto kitchen towels to soak up excess water, transfer to large bowl

Dressing

1. whisk all ingredients in a bowl and pour over chicken, stir to combine
2. cover and refrigerate

To serve

1. place all salad ingredients on top of chicken and turn gently to combine
2. transfer to serving bowl

Chicken Lasagne with Pumpkin and Spinach (from Mecca Cafe, and my mum made it and it was awesome, very rich)

Pumpkin

400g peeled, seeded pumpkin, thinly sliced

2 tbsp olive oil

salt and pepper

White Sauce

100g butter

1/2 c plain flour

1 and 1/2 c milk

1/2 c cheese (Mozzarella)

salt and pepper

pinch ground nutmeg

Filling

1 tbsp olive oil

1 large onion, peeled and chopped

400g skinned, boneless, chicken breasts diced

2 tbsp tomato paste

400g tin diced tomatoes

100 g baby spinach

50g feta cheese, crumbled

75 g cottage cheese

400g fresh lasagne

3 1/4 c mozzarella cheese

1. Preheat oven to 180 C
2. put pumpkin in roasting pan, and toss with olive oil, salt and pepper for 15 minutes
3. Make the white sauce by melting butter, stir in flour, whisk in milk, cook until thick
4. Stir in cheese, salt and pepper and nutmeg
5. Prepare filling by heat oil in pan and saute onion until softened
6. Add chicken and tomato paste and cook for 4 mins
7. Add tomatoes and simmer for another 5 mins
8. Combine spinach, feta and cottage cheese
9. Cut lasagne into 3 sheets to fit 26cmx20cm greased baking dish
10. place one sheet of lasagne in bottom of dish
11. spread with chicken mixture
12. sprinkle with 3/4 c of cheese
13. top with another sheet of lasagne
14. place pumpkin on top and another 3/4 cup of cheese
15. top with another sheet of lasagne
16. top with spinach mixture plus another 3/4 cup of cheese
17. cover with white sauce and remaining cheese
18. Bake at 180 for 1 and 1/2 hours
19. serves 6

Chicken Puttanesca

6 boneless, skinless chicken thighs

salt and pepper

2 tbsp olive oil

1 onion finely chopped

2 cloves garlic, crushed

1/4 tsp chilli flakes

3 anchovy fillets, chopped

1 tsp dried oregano

2 tbsp capers

20 black olives, pitted

2 containers of cherry tomatoes

400 gms dried spaghetti

grated parmesan cheese

fresh basil

1. Preheat oven to 180 C
2. heat oil in large page and add chicken thigh pieces cut into 2 or 3 pieces
3. Brown chicken and transfer to oven baking dish
4. add onion, garlic, chilli flakes, anchovies and oregano and cook until onion is soft
5. Add capers, olives and tomatoes and bring to boil
6. cook for 2 minutes
7. pour over chicken and bake uncovered for 20-30 mins
8. Cook spaghetti in large saucepan, drain and toss with olive oil
9. serve chicken mixture on top of pasta, top with shaved parmesan, basil and ground pepper

Chicken with Bacon and Feta

4 boneless chicken breasts or thighs (skin on)

100 gram feta cheese

2 cloves garlic, crushed

1 tbsp lemon juice/zest

1 tsp dried tarragon

salt and pepper

slices of streaky bacon

preheat oven to 180 C
1. mix feta, lemon, garlic, tarragon, salt and pepper
2. cut a pocket in each breast or pull apart thighs so that they are flat
3. share out the feta mixture in pockets or flesh side of thighs and under skin
4. wrap bacon over over the chicken, secure if necessary with toothpicks (I find that I don't need to use toothpicks)
5. bake for 30 mins, baste occasionally

Adapted from Dish Issue 53

Chicken Chorizo and Bean Casserole (Cuisine #165)

4 tbsp olive oi

8 drumsticks, or chicken thighs

1 large onion sliced

2 cloves garlic sliced

300g Chorizo sausage

400g can of butter beans, drained

400g can of tomatoes

200ml chicken stock

1 cup fresh breadcrumbs

1 tsp paprika

2 tbsps chopped fresh oregano

1/2 cup fresh parsley, chopped

1. Preheat oven to 180 degrees
2. Heat oil in frying pan
3. Season chicken with salt and pepper
4. Brown chicken in frying pan and then transfer to a casserole dish
5. In the same pan fry onions, chorizo and garlic for 5 mins, brown lightly and add to casserole
6. Add tomatoes, stock and seasoning
7. In frying pan add breadcrumbs, paprika, oregano and parsley and fry until just starting to go crispy
8. Spread the mixture over the casserole, cover and back for 30-40 mins

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 tsps 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
1. Sprinkle chicken with salt and pepper and cook skin side down for 5 minutes until golden
2. Remove from pan and set aside
3. Reduce heat to medium, add the onion and cook for 7 minutes until soft
4. Add garlic, coriander, chilli, ginger, cardamom, mustard seeds and cook stirring for one minute
5. Add tomatoes and 3/4 cup of stock and bring to a simmer
6. Place the the chicken, skin side up on top of the curry sauce
7. Reduce the heat to low, cover with a tight fitting lid and cook for 20-25 minutes
8. Place spinach and remaining stock in a food processor and process until fine
9. Add spinach mixture to pan, simmer until warmed through

Serve with some rice or Israeli couscous or Polenta

Brandy and White wine roasted chicken with lentils, pumpkin and thyme

1 tbsp virgin olive oil

8 x chicken thigh fillets, skin on and bone in

salt and cracked pepper

1 cup (250ml) chicken stock

1 cup white wine with 1 tbsp brandy

1/4 red wine vinegar

1kg pumpkin peeled, seeds removed and chopped

10 sprigs lemon thyme

1 bulb garlic, halved

4 strips orange rind

2 x 400g cans lentils, drained and rinsed

Preheat oven to 200 degree C
Heat half the oil in a large non-stick frying pan over high heat
Sprinkle the chicken with salt and pepper and cook in 2 batches skin side down for 5-6 mins until golden brown and crispy (use the remaining oil with the second batch)
Remove chicken from the pan and set aside
Add the stock, wine, brandy and vinegar to the pan and cook for 1 minute or until slightly reduced
Place the chicken, pumpkin, thyme, garlic, orange rind and stock mixture in a large roasting tray
Cook for 45 - 50 mins or until chicken is dark golden brown and the liquid is reduced
Add lentils and stir until warmed through.

Kung Pao Chicken

1 tbsp Szechuan peppercorns

2 1/2 tbsp cornflour (or arrowroot)

4 skinless chicken thighs (350g)

vegetable oil

4 cloves of garlic

5cm piece of ginger

2 spring onions

6 dried red chillies

2 tbsp soy sauce

1/2 tbsp runny honey

50g unsalted peanuts

1 punnet of salad cress

Ribbon Salad

1/2 cucumber

1 large carrot

1/2 bunch of fresh coriander

1 tbsp soy sauce

1 tbsp rice wine vinegar

Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Tandoori Chicken salad with roast potatoes

Roast Potatoes

700-800g baby potatoes

2 tbsp olive oil

Tandoori Chicken Salad

600g boneless, skinless, chicken thighs

4 tbsp Tandoori paste (see to the right)

juice of 1/2 lemon

1 punnet of cherry tomatoes, cut in half

1 small red onion, thinly sliced

1/2 telegraph cucumber, diced

2 handfuls bagel crisps or croutons, roughly crushed

120g baby spinach leaves

1/2 cup roasted cashew nuts

1/2 cup of roughly chopped coriander

Tandoori Paste

1 tbsp ground cumin

2 tsp ground coriander

1 tbsp smoked paprika

1 tsp ground turmeric

1/2 - 1 tsp ground chilli

1 tsp minced fresh ginger

2 cloves garlic, finely mince

2 tbsp tomato paste

1 tsp salt

2 tbsp natural yoghurt

Yoghurt dressing

juice 1 and 1/2 lemons

1/2 cup natural Greek yoghurt

1/2 tsp smoked paprika

Mix together all of the tandoori paste ingredients

Cut potatoes so that they are the same size
Toss in olive oil, season and place on oven try and roast for 40-45 minutes until golden
Pat chicken dry, rub tandoori paste all over and place in oven proof dish. Drizzle with olive oil, lemon juice and season with salt
In the last 15 minutes of potatoes cooking, cook chicken in the oven (on a shelf above the potatoes) for 15 minutes or until chicken is cooked through
While potatoes and chicken is cooking, prepare rest of salad ingredients
Combine all yoghurt ingredients and set aside. Pour any juices from cooked chicken into the dressing
When ready to serve, slice each chicken thigh into 4-5 pieces. Toss with tomatoes, onion, cucumber, bagel croutons, spinach, nut and coriander

Tarragon and brandy braised onion and chicken

50g butter chopped

1 kg onions, thinly sliced into rounds

salt and pepper

3 cloves garlic, thinly sliced

2 tbsps brown sugar

1 tbsp of flour or arrowroot

2 tbsp balsamic vinegar

1/3 cup brandy

3 cups chicken stock

2 tsp olive oil

6 chicken thighs (skin on and bone in)

Preheat oven to 220 degrees
Melt butter in large flameproof, ovenproof shallow saucepan over medium heat
Add the onion, salt and pepper, cover and cook, stirring occasionally for 20-25 mins or until golden brown
Add the garlic, sugar and flour and cook stirring constantly for 3-4 mins until caramelised, increase heat to high
Add vinegar and brandy and cook for 2 mins or until reduced slightly
Add the stock and bring to the boil
while the onion mixture is cooking heat the oil in a large frypan and sprinkle chicken skin with salt and pepper and cook skin side down for 4-5 mins until brown
Place on top of onions, skin side up and cook in the oven for 15 mins
Add the tarragon and cook for a further 5 mins or until the chicken is dark golden brown and cooked through
serves 6

Sticky Roast Chicken and Potatoes

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.

Low-carb Chicken Burgers with Cloud Bread

8 free-range chicken thighs

olive oil for roasting

Portuguese chicken seasoning to sprinkle

Cloud bread

4 eggs, separated

½ teaspoon cream of tartar

3 rounded tablespoons cream cheese, at room temperature

1/8 teaspoon sea salt

½ teaspoon dried mixed herbs

¼ teaspoon garlic powder

To assemble

mayonnaise

2 cups herb slaw

tomato chilli relish or other relish of choice

thin radish slices

pickles

Preheat oven to 200°C.

Arrange the chicken thighs in an ovenproof dish. Drizzle with oil and sprinkle with Portuguese chicken seasoning. Roast for 25 minutes until cooked through and lightly golden.

Cloud bread: Reduce oven to 150°C. Place the egg whites and cream of tartar in a clean bowl. Use an electric beater to beat until peaks are stiff and glossy.

Combine the egg yolks, cream cheese, salt, herbs and garlic. Beat until smooth. Fold through the egg whites gently.

Dollop ¼ cups of mixture onto a lined baking tray.

Bake for 15-25 minutes until golden. Watch them carefully. Leave on the tray for 15 minutes before moving as they are delicate.

The bread can be enjoyed at room temperature but is best placed in the fridge for an hour or more to get a slightly chewy (more bread-like) texture.

To assemble: Spread a piece of bread generously with mayonnaise. Top with herb slaw and place 1 chicken thigh on top. Dollop some relish and a few slices of radish on the chicken and place another piece of bread on top. Serve pickles on the side. Serves 4 (2 small burgers per person)

Cook's notes: Cloud bread will last up to four days in the fridge. Store in an airtight container. Can be gently toasted if desired.

You'll find herb slaw and other prepared slaws in the packaged salad section at the supermarket.

Tarragon Chicken and Leeks

45 grams butter

2 leeks, white and pale green parts only, cut into 5mm rings

6 cloves garlic, thinly sliced

1 tablespoon brown sugar

¼ cup chopped fresh tarragon

500ml good-quality chicken stock

⅓ cup dry white wine

5 bone-in, skin-on chicken thighs

½ teaspoon table salt

½ cup cream

Preheat the oven to 170°C.

Melt 25 grams of the butter in a large cast iron pan over a low heat. Add the leeks, garlic, sugar and 3 tablespoons of the tarragon and sweat for 8-10 minutes, or until soft and caramelising. Add the chicken stock and wine and bring to a simmer. Remove from the heat.
Pat chicken skins dry with a paper towel. Rub remaining 20 grams of butter over each chicken skin then sprinkle with a pinch of salt and remaining chopped tarragon. Place chicken thighs on top of leeks and bake for 1 hour, or until chicken is golden brown and cooked through.
Place cast iron pan on the stovetop over a medium heat. Remove chicken from pan and set aside. Add the cream to leeks and simmer for 5 minutes. Return chicken to pan and heat through before serving.

Maree's Chicken thighs with warm Pumpkin Salad

Chicken

4 boned chicken thighs

1 lemon

1 bulb garlic (separated with skin on)

handful of thyme

salt and pepper

olive oil

Pumpkin Salad

1/4 crown pumpkin (diced 2.5 cm)

1 large kumara (diced 2.5 cm)

Baby spinach (200g)

Pinenuts 1/4 cup toasted

75 g feta crumbled (not too chunky)

Lemon Dressing

1 lemon juiced

2 cloves garlic minced

1 tsp seeded mustard

1 tsp maple syrup

olive oil to combine

salt and pepper to taste

Chicken

Marinate chicken with lemon juice, garlic, thyme and olive oil, salt and pepper for at least an hour
Slice juiced lemon thinly and place under chicken with garlic cloves (use Baking Paper)
Heat oven and bake 180 C for 30-40 minutes until skin is crispy and chicken is cooked through
Rest for 10 minutes

Pumpkin Salad

Bake kumara and pumpkin at 180 C for 30 mins or until cooked
Add spinach to serving plate, dress with 1/4 cup of lemon dressing
Add pumpkin and kumara and toss
Garnish with feta, pine nuts and drizzle remaining dressing over top

Harissa Roasted Chicken with kumara and olives

4 bone in chicken thighs and 6 drumsticks

1 kilo kumara, peeled and cut into chunks

2 red onions, cut into wedges

16 large green olives

3 tbsp olive oil

2 tbsp harissa

1 tsp cumin seeds

12 cherry tomatoes

sea salt and black pepper

1/2 cup white wine

To Finish

1 cup plain yoghurt

1 tbsp tahini

1 tbsp lemon juice

2 cloves garlic, crushed

watercress or rocket to serve

Preheat the oven to 180 C fan bake

Place all the ingredients, except the wine, on a large, lipped baking tray and toss well to combine
Season everything generously with salt and pepper and spread to a single layer
Pour in the wine
Roast for about 40 minutes, or until the chicken is fully cooked, basting once during cooking

To Finish

Stir the yoghurt, tahini, lemon zest and juice and the garlic together in a small bowl and season with salt and pepper, and more lemon juice or water to thin if necessary
Spoon some of the yoghurt sauce over chicken and scatter with watercress or rocket

Serves 4

Honey Soy Chicken thighs with broccoli and kumara

3 cloves garlic, peeled and crushed

1 thumb sized piece of fresh ginger, peeled and finely grated

1 tbsp honey or Maple syrup

2 tbsp soy sauce

2 tbsp freshly squeezed lemon juice

3 tbsp olive oil

650-700g kumara peeled and cut into 3 cm pieces

2 red onions, peeled and sliced

2 red capsicum, deseeded and sliced

600g boneless, skinless chicken thighs, cut in half

250g broccolini

2 tbsp sesame seeds

handful of coriander

Heat oven to 200 C
Whisk together garlic, ginger, honey, soy, lemon juice and olive oil in a small bowl
Set aside
Put the kumara, red onions, capsicum and chicken thighs in a large roasting dish
Pour over half the garlic and soy mixture and mix well
Bake for 25 mins, stirring half way through
Toss the broccolini through the remaining garlic and soy mixture then arrange it on top of the chicken and vegetables
Sprinkle over the sesame seeds
Return to the oven for another 5-10 mins until the broccoli is cooked
Scatter over coriander and serve

Sticky Miso chicken roasted on sesame pumpkin (Donna Hay)

1.5 kg butternut pumpkin, skin scrubbed and thinly sliced

2 tbsp extra virgin olive oil

2 tbsp sesame sees, plus extra

sea salt flakes

green onion (scallion), thinly sliced

Coriander leaves to serve

Sticky Miso chicken

1/3 cup white miso paste

1 tbsp sesame oil

1 tbsp soy sauce

1/4 cup mirin (Japanese rice wine)

2 tbsp packed brown sugar

1 tbsp brown rice vinegar

6 x chicken thigh fillets, trimmed and halved

Preheat oven to 220 C
Place pumpkin, oil, sesame seeds and salt in a bowl and toss to coat
Set aside until ready to use
Cook pumpkin for 20 mins,
To make the miso chicken, place the miso, oil. soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat
Top the pumpkin with the miso chicken and pour over any remaining miso marinade
Roast for a further 20 mins or until chicken is cooked through and tender
Serve with extra sesame seeds and top with green onion and coriander

Sticky Miso Chicken roasted on Broccolini

Sticky Miso chicken

1/3 cup white miso paste

1 tbsp sesame oil

1 tbsp soy sauce

1/4 cup mirin (Japanese rice wine)

2 tbsp packed brown sugar

1 tbsp brown rice vinegar

6 x chicken thigh fillets, trimmed and halved

Broccolini

4 bunches broccolini, trimmed

1/4 cup mirin

2 tbsp honey

1 tbsp soy sauce

2 tbsp slivered almonds

Preheat oven to 220 C
To make the miso chicken, place the miso, oil. soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat
Place the broccolini on a large baking tray lined with baking paper
In a bowl, combine mirin, honey, soy sauce and almonds
Drizzle over broccolini, top with miso chicken and any remaining marinade
Bake for 20 minutes or until chicken is cooked through and tender

Sticky Miso Chicken roasted on soy eggplant (Donna Hay)

Sticky Miso chicken

1/3 cup white miso paste

1 tbsp sesame oil

1 tbsp soy sauce

1/4 cup mirin (Japanese rice wine)

2 tbsp packed brown sugar

1 tbsp brown rice vinegar

6 x chicken thigh fillets, trimmed and halved

Eggplant

2 x medium eggplants, thickly sliced

1 tbsp sesame oil

2 tbsp soy sauce

1 tbsp honey

basil leaves to serve

Preheat oven to 220 C
To make the miso chicken, place the miso, oil. soy, mirin, sugar and vinegar in a large bowl and whisk to combine. Add the chicken and toss to coat
Place the eggplant on a large baking tray lined with baking paper
In a bowl combine sesame oil, soy sauce, honey
Drizzle over eggplant and roast for 20 mins (Just over the top, not both sides and don't turn)
When eggplant has cooked for 20 mins, top the eggplant with miso chicken and any remaining marinade
Cook for a further 20 mins or until chicken is cooked
Serve topped with basil leaves

Baked Chicken Thighs

1/3 cup honey
1/4 cup soy sauce
1/4 cup finely chopped onions
2 tablespoons cooking oil vegetable oil or canola oil
4 large cloves garlic, minced
1 tablespoon white vinegar (apple cider or rice wine vinegar -- OPTIONAL)
1 teaspoon sesame oil OPTIONAL
3/4 teaspoon fresh minced ginger
(1.2 kg) chicken thighs (skinless, boneless)
Salt and pepper to season
Fresh chopped parsley to garnish

In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
Preheat the oven to 425°F (220°C).
Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
Garnish with parsley and optional sesame seeds.
Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.

ZUCCHINI TACOS WITH SPICED MUSTARD CHICKEN

CHICKEN

600 grams boneless, skinless chicken thighs

1 tablespoon olive oil

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 teaspoon Dijon mustard

2 cloves garlic, crushed

sea salt and ground pepper

TACOS

3 medium zucchini

¼ cup ground almonds (almond meal)

2 tablespoons cornflour

¼ teaspoon baking powder

½ cup grated cheddar cheese

finely grated zest 1 large lemon

1 large egg, size 7

1 teaspoon sea salt

ground pepper

TO ASSEMBLE

thick plain yoghurt, purchased pesto and raw sauerkraut

micro herbs

CHICKEN:

Slice the thighs into 1cm thick strips. Combine all the remaining ingredients in a bowl, season generously and add the chicken, turning to coat. Set aside.

TACOS:

Grate the zucchini on the coarse side of a box grater. Spread out on a large clean tea-towel and roll up tightly, squeezing to remove all the moisture. Tip into a large bowl and stir in all the remaining ingredients. Divide into 4 portions and place on a lined flat baking tray. Press out with your fingers to approximately 15cm circles.

Bake for 20 minutes then turn over and cook for another 10 minutes until golden and brown around the edges. Heat a sauté pan and cook the chicken in batches until golden and fully cooked.

TO ASSEMBLE:

Spread each taco with yoghurt and pesto. Layer up with chicken, sauerkraut and micro herbs. Serve immediately. MAKES 4

Chicken Caper & Almond InvoltiniInvoltini is the Italian culinary description for stuffed savoury parcels, in this instance free-range chicken wrapped in crispy prosciutto. With a gluten-free stuffing of caper and almond pesto with spinach, these rustic bundles of flavour are roasted and ready after just 25 minutes in a hot oven. Leave whole or serve sliced and think about serving with baby spinach and Grana Padano salad, dressed with Sabato Italian Balsamic dressing, simple and speedy enough as a mid-week meal, and packed full of deliciousness.

Spanish-style Chicken, with Chorizo and BeansOur recipe for Spanish-style Chicken, with Chorizo and Beans, is a long-standing favourite with us. Ticking all the boxes in terms of being simple, easy to make, and like so many successful combinations, it relies heavily on the quality of the ingredients to come together, and work their magic. Serves 6 1 large onion, diced3 Tbs Salvagno pitted olives3 Martinez Chorizo sausages, chopped1 sachet La Chinata paella seasoning1 bottle Alicos Salsa Pronta Di Pomodoro1 Tbs Forvm Merlot Vinegar6 Mahy Farms chicken thighs (boneless, skinless)¼ cup water 1 jar El Navarrico Large White Farmhouse Beans, drained Preheat the oven to 180° fan bake. In a large oven proof dish cook onion, olives and chorizo for 10 minutes or until the onion is translucent. Add the sachet of seasoning to the dish, stir through and cook until fragrant (1-2 minutes). Add the vinegar and cook until liquid is absorbed. Place chicken thighs on top, pour over the pomodoro sauce, water and season with salt and pepper. Cover with lid, place into the oven for 1 hour or until chicken is falling apart. Once the chicken is done, stir through the butter beans and serve.

Chicken and Vegetable Skewers with Oregano and LemonYou can cook these awesome spice-infused kebabs in the oven or on the barbecue for an extra lick of smokiness.

CHICKEN AND VEGETABLE SKEWERS WITH OREGANO AND LEMON

SERVES: 6

INGREDIENTS

Marinade

3 cloves garlic, crushed
finely grated zest 1 large lemon
2 tablespoons lemon juice
1 tablespoon each cumin seeds, ground coriander, dried oregano and dried mint
2 teaspoons smoked paprika
1 teaspoon each ground cinnamon and chilli flakes
2 teaspoons sea salt
ground pepper, to taste
1/3 cup olive oil
12 skinless, boneless chicken thighs (about 1.2 kilograms)
To cook
3 red capsicums, quartered, then each piece cut in half
2 red onions, cut into quarters and pieces separated
8 large fresh bay leaves

EQUIPMENT: 4 x 35cm metal skewers, wire rack and large roasting dish or lipped baking tray.

METHOD

MARINADE: Combine all the ingredients except the chicken in a large bowl. Add the chicken and turn to coat well. Cover and chill for 1-8 hours.

TO COOK: Fold the short sides of the thighs together. Thread the thighs, alternating with pieces of capsicum and onion and the bay leaves, onto two skewers, packing them tightly and ensuring both skewers go through each piece of chicken and veg.

Preheat the oven to 200°C fan bake.

Place the wire rack over the roasting dish and add enough water to cover the base of the dish. Place the skewers on top of the rack and roast for 20 minutes. Flip them over, drizzle with a little oil and cook for a further 20 minutes, or until fully cooked. Cooking time will depend on the size of the thighs. Transfer to a serving board and spoon over any juices in the dish.

BRAISED NUTTY SATAY CHICKEN

SERVES: 4

INGREDIENTS

1½ teaspoons each ground cumin, coriander, turmeric, chilli powder, curry powder and sea salt
8 skinless, boneless chicken thighs
2 tablespoons olive oil
400ml tin coconut cream
½ cup each chicken stock and peanut butter
2 tablespoons kecap manis
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
finely grated zest and juice 1 large lime
1 teaspoon sesame oil
3 cloves garlic, crushed
1 tablespoon grated fresh ginger
4 small whole red chillies
1 stalk lemongrass, lightly bruised with a rolling pin
½ cup roasted peanuts, to garnish

METHOD

Preheat the oven to 180°C fan bake.

Combine all the spices and salt in a large bowl.
Add the chicken and toss so each piece is well coated.
Heat the oil in a large ovenproof frying pan over a medium heat and quickly brown the chicken on both sides. Transfer to a plate.
Combine all the remaining ingredients except the chillies, lemongrass and peanuts in a large bowl.
Tip into the frying pan and bring to the boil, crushing the peanut butter with a fork to amalgamate.
Add the chicken and juices to the pan and turn to coat in the sauce.
Nestle in the chillies and lemongrass.
Bake for 35-40 minutes, or until the chicken is fully cooked.
Top with the peanuts to serve

Creamy Persian Walnut and Pomegranate Chicken Stew

45 ml olive oil

10 chicken thighs bone in

salt and pepper

200g walnuts

2 onions, diced

3 cloves garlic, crushed

1 tsp tumeric

1 tsp cumin

1-2 cinnamon quills

1/2 tsp nutmeg

1 orange

500 ml chicken stock

60 ml pomegranate molasses

30 ml honey

1 x 400g can chickpeas, drained

2 tsp paprika

Pomegranate seeds (you can find these in the supermarket in the veggie dept at certain times of the year

Preheat a Casserole with a drizzle of olive oil. Meanwhile, season the chicken pieces generously with salt and pepper. Once the casserole is hot enough, sear off the chicken, skin side down, turning them over once the skin is golden and crispy. Sear the chicken in batches so as not to overcrowd the pan. Remove the chicken and set it aside on a plate.

Toast the walnuts in an oven preheated to 180°C/160°C fan/gas mark4 for 5 – 10 minutes. Allow them to cool, then blend in a food processor until they resemble coarse breadcrumbs.

In the same casserole, add a little more olive oil and turn down the heat to low. Sauté the onions until translucent. Add the garlic, spices and peel from the orange and sauté for a few more minutes. Add the walnuts and toss to coat in all the spices and onions. Add the pomegranate molasses, honey and half of the stock and bring to a boil, stirring to bring together. Gently boil for 10 minutes, stirring so that it does not catch on the bottom of the casserole. Taste for seasoning and add the chicken pieces into the sauce.

Turn down the heat and allow the sauce to gently simmer and slightly reduce while the chicken continues to cook. Simmer for 20 minutes. You can add ½ cup to 1 cup more stock if you prefer the sauce to be looser and saucier.

Place the chicken in the oven at 180°C and cook for 1 hour.

While the chicken is cooking, place the drained chickpeas on a baking tray and drizzle with olive oil, then sprinkle with the paprika and salt. Roast at 200°C/180°C/gas mark 6 for 20 minutes until golden and slightly crisp. Before serving, remove the orange rind and the cinnamon stick. Serve the stew with the roasted chickpeas. Garnish with pomegranate seeds.

Paprika Chicken, potatoes and cherry tomatoes (serves 4) GF

Sauce

2 tbsp extra virgin olive oil

1 1/2 tsp smoked paprika

1 tsp salt

2 tbsp each apple cider vinegar, tamari and honey

3 cloves garlic, crushed

2 tsp finely grated lemon zest

1/2 tsp chilli flakes

6-8 boneless , skin off, chicken thighs

100g cherry tomatoes

12 small waxy potatoes, halved

1 small red capsicum, thinly sliced

3 bay leaves

Preheat oven to 170 C fanbake

Sauce

Combine all the ingredients in a large bowl and stir together

Add the chicken, tomatoes, potatoes, capsicum and the bay leaves to the sauce and turn to coat
Tip everything into a 28cm ovenproof frying pan
Fold the thighs in half to make plump parcels then spoon some sauce over each one
Cook uncovered for 40-45 minutes or until the chicken is cooked through, basting with pan juices a couple of times.
Serve with beans and toasted almonds

Greek style Oregano and lemon chicken (serves 4) GF

Sauce

3 tbsp extra virgin olive oil

1/4 cup lemon juice

4 cloves garlic, crushed

1 tbsp each dried oregano, dijon mustard and runny honey

1 tsp salt and pepper

pepper

6-8 boneless, skin off, chicken thighs

500g medium agria potatoes, peeled and cut in wedges

2 bay leaves

100g feta

12 large green olives, pitted

Preheat oven to 170 C fanbake

Sauce

Combine all the ingredients in a large bowl and stir together

Add the chicken, potatoes, and the bay leaves to the sauce and turn to coat
Tip everything into a 28cm ovenproof frying pan
Fold the thighs in half to make plump parcels then spoon some sauce over each one
Cook uncovered for 30 minutes basting with pan juices a couple of times.
Take out of oven, break feta into chunks and place in pan along with olives
Cook for another 15 mins or until fully cooked

Creamy chicken, mushroom and rice soup (GF)

2 tbsp extra virgin olive oil

good knob of butter

400g boneless, skin-off chicken thighs cut into 3 cm pieces

650 g mushrooms, thick sliced and smaller ones left whole

1 large brown onion, finely chopped

1 large carrot, finely chopped

3 cloves garlic, crushed

4 sprigs thyme

1 1/2 tsp dried tarragon

sea salt and ground pepper

1 tbsp tomato paste

2 tsps Worcestershire sauce

5 cups chicken stock

3/4 cup basmati rice, rinsed and drained

3/4 cup cream

3/4 cup grated parmesan

1 1/2 tsp finely grated lemon zest

1 tbsp finely chopped parsley, to serve

Heat the oil and butter in a heavy lidded pot over medium high heat and cook the chicken for about 5 minutes until starting to brown (the chicken won't be fully cooked at this stage)
Lift out with a slotted spoon into a bowl and set aside. Don't wash the pot
Add the mushrooms and cook until tender, doing this in batches if needed
Lift out with a slotted spoon and place in a bowl
Add the onion, carrot, garlic and thyme and tarragon to the pot, season then cover and cook for 10 minutes, stirring occasionally and adding a splash of water if the pan is too dry
Stir in the tomato paste and Worcestershire sauce and cook for 1 minute
Add the chicken and resting juices back to the pot, along with mushrooms, the stock and the rice
Season with salt and pepper
Bring to the boil then reduce to a very gently simmer
Half cover the pot with the lid and cook for about 20 minutes or until the rice is just cooked
Lift out the sprigsm of thyme and discard
Stir in the cream and parmesan and heat through then stir in the lemon zest just before serving

To serve

Ladle into warm bowls and top with extra mushrooms, sprinkle over parsley

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